Posts made in 2010
Chunky Roasted Tomato Soup
I never quite follow recipes line for line. My version of this recipe was something more like this: put all the tomatoes I had in a roasting pan, covered them with lots of olive oil, any italian herbs I had (both dried and fresh – I never measure herbs, I just add them in until I’m happy), onions and garlic. … I roasted the tomatoes for 2 1/2 hours (smells amazing). When the tomatoes were done I put them in a pot with 8 cups of stocks and simmered the soup until I was really hungry. Here are the more formal directions! ~Laura 3 tablespoons olive oil 3 ½ pounds fresh tomatoes 1 cup chopped white onion 2 teaspoons chopped garlic 4 cups stock of your...
Read MoreAll Wellness Focus of the Week: Foam Roller
All Wellness Pilates classes focus of the week: the foam roller When a client first lays down on the foam roller, I often hear a sigh of contentment. By supporting the spine with gentle pressure on the sacrum, thoracic spine, and back of head, the roller helps to decompress the spine and open the whole front body. It can also challenge core strength, coordination, and balance. This week at All Wellness, our pilates instructors will be teaching many variations using the foam roller. Come and join...
Read MoreFrom Stress to Bliss, by Shubhra Krishan
From Stress to Bliss by Shubhra Krishan Stress, said a wise man, is the common cold of the psyche. How true! Only, while the common cold strikes twice – or at the most, thrice – a year, stress has become a constant presence in our minds and bodies. How deeply stress has penetrated our psyches is evident when you consider this image. Imagine yourself standing eyeball to red eyeball with a giant Rottweiller dog. Psychology tells us that in life-and-death moments like these, the body prepares for a “fight or flight” response. In just about thirty seconds of panic, look what happens to your body. Your palms tingle. Your hair stands on end. Your...
Read MoreSoba Noodles with Sweet Cilantro Dressing & Grilled Tofu
12 ounces / 340g dried soba noodles 2 teaspoons extra-virgin olive oil, plus a bit more for the tofu 16 oz / 450g extra-firm tofu, drained and patted dry 3 medium cloves garlic scant 3/4 teaspoon fine grain sea salt 3 small/medium shallots 3 small serrano peppers, minced – optional 1 bunch (about 4 handfuls) of cilantro, stems trimmed 1 teaspoon natural cane sugar (or brown sugar) 2 teaspoons fresh lime juice 3/4 cup / 180 ml extra-virgin olive oil Bring a large pot of water to a boil. Salt generously, then cook the soba noodles per package instructions, being mindful to not overcook them. Drain, run under cold water for a minute, shake of as much extra water as...
Read MoreTips to Keep Your Kitchen Cool in Vermont
You love to cook, but find that the heat of the summer makes cooking a miserable experience! Use these tips to keep cool while being able to make healthy choices. 1. Emphasize foods that require little to no cooking like fresh fruits & vegetables, cold salads , nuts and seeds. 2. Get inspired by raw foodists – people who live a lifestyle where most, sometimes all, of their food is uncooked or not warmed above 115 degrees. Why? All raw foods contain enzymes, the energy of food, that are important in the process of digestion and absorption of nutrients. Over heating and over cooking foods destroys these enzymes, preventing your body from getting the...
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