fruition health news | December 2007

Feed your body. Change your life.
December 2007 Issue 1
	personal note from darshana
	Hey everyone, YEAH!...I'm feeling better. A few of you emailed me and told me that you were also fighting this cold and that the tips from last week came in handy. I'm so glad. It really worked for me too! A few weeks ago I promised to tell you how to make cooking as easy as 1, 2, 3. Well here it is… Read more information below. In health, back to top
	cooking is easy as 1, 2, 3
	Some of you have heard my story ……I vowed to never to learn to cook. There was no way this feminist, career oriented, fast paced women had time. Although the irony was that I prided myself on being totally healthy and knowing all the latest about nutrition and health, but not cooking. NOT FOR ME! I was going to find a partner to do that job. Well when my health started to go in a direction I didn't want it to I realized that the kitchen was where I needed (and wanted) to be to heal. Now lets get the record straight, I didn't have a critical health concern I just had bad digestion, irregular and painful periods and a bummed knee. Oh, and I overate. But let me stay on track here…. While I was working at Integrative Nutrition I was blessed to have a co-worker who knew EVERYTHING about the kitchen. Her name is Jennette Turner. Jennette was a master in the kitchen. I looked up to her so much. She really had it down. She could get in and out of the kitchen in 30 minutes with an amazing meal for the both of us. As you can imagine I was completely intimidated when it was my turn to cook. But Jennette was encouraging and supportive. Over the years Jennette and I have kept in touch. She lives in Minneapolis now and does similar work to us at FWH. On one of our calls (we speak 2xs a month to stay in touch) she told me about her amazing new program. DINNER WITH JENNETTE I was jumping out of my seat. Jennette had created a simple and easy way to support people to cook and eat healthy food and I just couldn't wait to share it with you! Here's what it is: Dinner with Jennette subscribers are able to download 12 new seasonal meal plans each month. Each meal plan has 2-3 recipes (except there is one one-dish-wonder each month) that feature a variety of nutritious—and delicious—natural foods to prepare for dinner. Each plan provides easy-to-follow recipes, nutrition tips and an ingredients shopping list. Hey gang how easy is that? And what's even more amazing is whether you cook for one, two or a house-full, Jennette helps you make balanced, flavorful and healthy food choices. Dinner with Jennette's collection of family-friendly meals is also suitable for gluten-free diets. The meal plans consist of lots of veggies with an emphasis on animal food, BUT WHAT'S GREAT is that each menu plan can be made vegetarian and/or casein free. I know Jennette features the dinner aspect but I signed up for her services and once I cook the meal I make enough to have leftovers that I enjoy for both lunch AND breakfast. (I am known to think outside the box) I'm giving this program my two thumbs up. She has done an amazing job! I'm so proud of her. I love how invested she is in everyone's health. Here's what others have to say… "I just wanted to let you know how much my family and I enjoy these meals. All of the dinners get great reviews- pretty good for feeding a 15, 7 and 4 year old! Thank you so much for providing this wonderful service. My grocery bill has decreased also, another huge bonus. Thanks for making my life easier with your nutritious and well organized meal plans." --- Mary H. "Thanks to 'Dinner with Jennette' I feel like a great cook! Our whole family is enjoying the variety your meals bring to us, and I feel good knowing we are eating nourishing foods. I also especially like the 'nutrition tips' and 'helpful hints'– they're inspiring and really useful." --- Kris C. Ya know what's the best part about it? A one year subscription to Dinner with Jennette only costs $60/year. ($5 a month). Pretty cheap for menu plans that are already planned out WITH a shopping list! So if you are interested check out THIS LINK. If you are curious I have included one recipe plan to wet your appetite…. Let me know what you think. back to top
	recipes by jennette
	Cuban Pumpkin Soup with Coconut, Lime and Ginger (Makes 4 servings) A bit of the tropics to brighten up December! Fresh lime juice will give you the brightest flavor, but bottled juice is fine, too. 1 onion, chopped ¾ lb. carrots (about 4-5), chopped 1-2 T. coconut oil OR butter 2 c. water OR chicken stock 1 can pureed pumpkin 1-2 tsp. salt 1 can coconut milk, you may want extra for a more coconuty flavor see Note 2 T. grated ginger OR ginger juice see Note 2 T. lime juice, fresh OR bottled 4-6 T. cilantro, minced 1. In a soup pot, sauté the onion and carrots in the coconut oil over medium heat for 5- 6 minutes. 2. Add water, pumpkin, salt, coconut milk and ginger. Bring it to boil, lower heat and cook, covered, for 15 minutes, until vegetables are soft. 3. Add lime juice. Puree in the blender until very smooth. Serve garnished with cilantro. Note: If you open a second can of coconut milk and only use part of it, pour the rest into a jar and store in the refrigerator. It will last a few days and can be used on hot cereal, in smoothies or enjoyed straight up. Note: If you're serving kids, cut the ginger to 1 T. If you really like ginger, add a bit more! Nutrition Tip: Coconut oil and milk are good sources of lauric acid, a anti-viral fatty acid that can actually help prevent the common cold! Shrimp Skewers (Makes 4 servings) You can grill these skewers instead of broil them if the weather permits or you have an indoor grill. Note: you'll need wooden or metal skewers. If you use wooden ones, soak them in water for around 15 minutes before using so they don't burn. 1-1½ lb. medium OR jumbo shrimp, peeled and de-veined see Note 1 bunch scallions, chopped into 2-inch pieces salt olive oil 1. Place shrimp and scallions in a bowl. Drizzle with olive oil and sprinkle with salt. Mix to coat. 2. Thread skewers by alternating shrimp and 2-3 scallion pieces. Repeat. 3. Place skewers on a broiling tray and broil for 3-4 minutes (medium size) or 5-6 minutes (jumbo size), until they are pink and opaque and the scallions are browning. Note: Medium size shrimp are more economical, but take longer to peel and de-vein. You can also buy already peeled and de-veined shrimp. Note: Vegetarian option- Instead of shrimp used oriental flavored baked tofu. Citrusy Green Salad* (Makes 4 servings) Red pepper gives this salad a pretty splash of color. 4-5 large handfuls of mixed greens 1 orange, peeled and cut into bite-size pieces ½ red pepper, thinly sliced ¼ small red onion, thinly sliced dressing: ¼ c. extra virgin olive oil 2 T. lime juice, fresh OR bottled 2 T. honey 1. Mix dressing ingredients together well in a small bowl or jar. 2. In a large bowl, mix salad greens, pepper and onion together. Pour dressing on and toss to coat. Spread orange pieces on top. Nutrition Tip: Red peppers are a good source of lutein and zeaxanthin, phytonutrients that protect against macular degeneration, the leading cause of sight loss in the elderly. SHOPPING LIST 1 onion ¾ lb. carrots (about 4-5) 1 lime, IF using fresh juice 2 inches fresh ginger, IF using fresh 1 bunch cilantro 1 bunch scallions 4-5 large handfuls mixed greens 1 small red onion 1 red pepper 1 orange Bulk / Grocery extra virgin olive oil honey 1 can pureed pumpkin 1 can coconut milk OPTIONS: another can of coconut milk bottled ginger juice, IF using bottled bottled lime juice, IF using bottled juice Meat / Seafood 1-1½ lb. medium OR jumbo shrimp *Note: Medium size shrimp are more economical, but take longer to peel and de-vein. You can also buy already peeled and de-veined shrimp. back to top
	upcoming events
	COOKING CLASSES Holiday special Buy two classes for the price of one or by one class for two people. For more information check out http://www.fruitionhealth.com/popup_services_classes_cooking.html FRUITION FRIDAY "HAPPY HOUR" Date: Friday December 14, 2007 Topic: Staying Healthy this Holiday Season Need a place to unwind after a week's work? If so come join us for an evening of health. It's a great place to debrief from the week and set some healthy intentions for the weekend. This month we will focus on easy tips and foods to stay health this winter. Enjoy a healthy, organic snack and non alcoholic beverage while connecting with the Fruition community. Classes are taught by one of our FWH counselors. Click HERE for more details. NUTRITION 101 Finding Your Own Path to Wellness Sunday January 13, 2008 Are you tired of following fad diets? Do you want to learn how to avoid health problems without taking drugs? Do you want to lose weight… but need support? If you answered YES to any of these questions this class is for you! Click HERE for more details FWH programs: If you are inspired by the work we do at FWH or know someone who could benefit from our services call or email us today and learn more about our programs. Click HERE to tell us more about you and your health. IN PERSON San Francisco Bay area And now is Santa Cruz CA, too! http://www.fruitionhealth.com/services_local.html PHONE PROGRAMS http://www.fruitionhealth.com/services_longdistance.html NEW SF GROUP PROGRAM BEGINNING Tuesday January 15, 2008 Start the year out on the health track! Or jump right in and speak with one of our counselors for free. During your free initial session, we will review your health history in detail and discuss your goals. Then we will work together to design a program that focuses on your specific health concerns. Call 415 -552 -8344 or email info@fruitionhealth.com back to top
©2006 Fruition Health www.fruitionhealth.com	Transforming women's relationship to food and themselves.
The Fruition Health Newsletter is written by Darshana Weill. If you have any questions or comments, please send them to us! darshana@fruitionhealth.com Subscribe to Fruition Health News: First Name : Email:

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