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On New look on Nourishment- December newsletter

From: Sarah L.
Sent on: Wednesday, December 21, 2011 8:22 AM

A new view on nourishment

This week I had the amazing opportunity to join the company of a french couple and an ardent chef(and lifelong friend) for the dining experience of a lifetime! Before the sea of decadent dishes began to flow to our table, the chef (Daniel Boulud) responsible for it all came to speak with us, his eyes lit up as he revealed his passion and inspiration for each morsel that left the kitchen. It was phenomenal to indulge in the company of those who shared in my  profound gratitude and respect for the 
delicate dishes that graced our table. We shared each unerring dish with collective jubilance engaging in all five of the senses. As my heart and my stomach filled with bliss a belief that I have long propagated solidified! Nutrition isn't always about what is in the physical food, it's predominantly based on how it's consumed!
That meal was the most sattisfying meals I have ever had! How could this be, It definitely didn't include any kale or spirulina or any other life saving superfood! It had something more, in the holistic field we call it prana( prana is life force energy). We cultivated this prana by engaging in each bite with respect and enjoyment and ultimate gratitude. For those are the most fulfilling nutrients, it only took a few bites of each dish to satisfy.
As the holidays are upon us I advise you to approach each and every meal presented to you with the same disposition. Consider the love and effort put into the food, the energy it took for it to get from its original earthly state to your plate, and think of why you are so inclined to eat this particular food, how is it going to satisfy you?
It is this mentality that will ultimately nourish and ensure that we only put into our bodies what is respectful and satisfying. Be mindful of this while grocery shopping this holiday, choose only the ingredients that are filled with love and prana from the earth, be your own personal Boulud and care for each and every ingredient that comes into your kitchen and onto your table!
Love and light to you all, may you have a heartwarming, healthy Holiday!
Sarah Lockenmeyer
Holistic Nutritional Therapist
Like me on Facebook and Receive a free E-book!!

Daniel Boulud's Brussels Sprouts Fricassee

2 teaspoons of liquid smoke
2 teaspoons minced garlic
½ cup minced onion
3 pounds Brussels sprouts, trimmed and sliced ¼-inch thick vertically
1 cup vegetable broth
1 teaspoon quatre épices or pumpkin spice
Salt and white pepper
½ cup toasted and chopped walnuts
2 Granny Smith apples, cut into ∏-inch dice
3 tablespoons olive oil


Heat a large skillet over medium heat. Add the garlic and onion, and cook, stirring, for 3 minutes or until translucent. Add the Brussels sprouts, vegetable broth, and a sprinkling of salt and white pepper. Simmer for 10 minutes or until the Brussels sprouts are tender. Fold in the chopped walnuts and apples, and continue to cook for 3 minutes. Stir in the olive oil, and check seasoning. Serve hot.

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