It’s been about a month since my last installment to “Healthy Tech Talk” and I have to say I’m still extremely excited about healthy living! I last spoke primarily about physical health — getting my body moving, and taking care of nutrition to encourage better living for myself. This is all still in the forefront of my conscious, but I’ve also begun to infuse some measures to ensure mental health too.
In my journey to take note of where I am (so that I can be clear about where I’m going), I decided to take a short vacation to re-group my thoughts and re-energize my spirit. I decided to experience the newly trendy holiday of having a “staycation.” This is where you don’t travel for vacation, but take time to enjoy your home and all of the amenities your surroundings have to offer. I woke up early every morning and took time to reflect on my gratitude for health, my home and the people I love. This was the perfect way to start each day. I also went to three yoga classes and two step aerobics classes during that week. These were classes I would never make it to since I’m usually sitting at my desk while they are conducted. Boy did that give me energy! Another huge bonus is that my gym is near the beach so I was able to enjoy the sand and surf after classes and appreciate the beauty nature has to offer. The best thing about my staycation was that it didn’t cost me a thing — so I was able to maintain the health of my bank account too!
I ended my week with a party with my friends to celebrate the closing of summer. This was also a chance for me to confirm that food could be fun, delicious and healthy. I took some queues from the book I mentioned in my last blog (Grail Springs Holistic Detox) and made a party spread that was organic, came from local sources and was a huge hit! I served fresh Cilantro Pesto, Yogurt Cheese (very easy to make, see the recipe below) with crudités, Pecan Crusted Chicken with Mustard Sauce, Fresh Figs drizzled with Balsamic and Parmesan, Cheese and Fresh Fruit. My friends loved the food and were amazed that it was all healthy! And believe it or not, it cost the same as serving its equivalent in pizza and chips!
So there you have it, a beautiful retreat in my own back yard — and a finale to the week with friends and healthy treats! I can’t wait to discover more healthy habits and share them with you. Until then, be healthy and happy!
— Doug
YOGURT CHEESE RECIPE
4 cups (1L) plain yogurt
2 cloves garlic, minced
2 tablespoons (30 ml) sun-dried tomato halves, finely chopped and reconstituted in water
3 tablespoons (45 ml) Greek olives, sliced
½ teaspoon (2.5 ml) Himalayan salt (found at Whole Foods or other gourmet markets)
· Line a colander with cheesecloth and place it over a bowl.
· Pour the yogurt into the cheesecloth-lined colander. Bring up the sides of the cheesecloth and put a small bowl on top to act as a weight.
· Place in the refrigerator until all the liquid has drained into the bowl, about 24 hours. Be sure to pour out the liquid occasionally.
· When the “cheese” is ready, add the remaining ingredients and serve with your favorite crackers or as a vegetable dip.
Serves 10
Serving ideas: Alter at will. Add fresh dill and chopped cucumber in the summer and serve with cold-poached salmon.
Recipe by Patty James Cooking School and Nutrition Center for Grail Springs
Print | posted on Thursday, September 04, 2008 10:56 AM