Newsletter -- March 2008

Hello,
For those of you I haven't seen since last month, we welcomed little Cullen Paul Doyle into the family on February 26th.  Happily Mom, Dad and Baby are all doing just fine.  Having a new baby in the family
reminds me how precious life is. I have lots helpful hints packed into this newsletter.
Please read on and see what is here for you.

See my Office Hours and Locations
See my Calendar for upcoming events

Nutrition Focus

With Spring in the air, now is a great time to take inventory of your health.  It's that time of year when you have more options to get healthier and shed unwanted weight - longer spans of daylight, warmer temperatures (I hope!) and less bulk of winter clothing that makes it hard to move.

Reading about health and nutrition is something I do every day. As I learn from books, lectures, and especially from you, I continue to be absolutely amazed at how resilient our bodies are. We can be neglectful,
even downright disrespectful of our bodies, and for most of us, they just keep on ticking. Imagine what they are capable of when given the best of circumstances!

Consider today what you may need to do to get yourself to a healthier place. Do you need to eat differently? Do you need more rest? Do you need to move more? Do you need to resolve some conflicts in your life? Whatever it is for you, make a plan and begin to make the changes that will make life richer for you. Reach out for the resources and support you need. We do that for our families, our cars, our homes, why not do
it for ourselves?

Recipe of the Month

I hope you had a chance to try the Cauliflower and Parsley recipe from last month.

Here's a new recipe featuring greens, the vegetable of Springtime
Broccoli Rabe with Caramelized Onions and Garlic  
Preparation time: 10 minutes   
Cooking time: 20-25 minutes
Yields: 3-4 servings

1 bunch broccoli rabe 2 teaspoons olive oil                    
2 large onions, cut into half moons
2 cloves garlic, minced  a healthy pinch of sea salt freshly ground black pepper to taste

1.  Wash broccoli rabe well. Remove the thick part of the stems.
Roughly chop.
2.  In a large frying pan heat oil. Add onions and sauté until they
begin to brown, about 15-20 minutes.
3.  Add garlic, broccoli rabe and sea salt. Stir-fry for about 4-5
minutes.
4.  Add water if necessary.
5.  Make sure broccoli remains bright green and slightly crispy.

Bodywork
Preschedule your appointments in 2008!
Many of you regularly schedule Shiatsu or Reiki treatments for health and well-being.  If you would like to reserve specific dates and times for your treatments in 2008, the best thing to do is pre-schedule. For instance, if you come weekly, or once or twice a month, we can get your preferred times on the calendar at the start of the year.
As of now my office hours in Westwood are Tuesdays, 12:30-6:30, Thursdays 8:00-6:30 and in Medfield on Fridays 2:00-7:00.  Please be in touch for details if you wish to preschedule.