Today I want to introduce you to a very special person who helped me shift from a restrictive frame of mind to a soft, feminine, and colorful. Please meet Dr. Deanna Minich is an internationally-recognized teacher, author, scientist, speaker, and artist. She has more than 20 years of diverse, well-rounded experience in the fields of nutrition and functional medicine, including clinical practice, research, product formulation, writing, and education. She has authored five books on health and wellness and over fifteen scientific publications. Currently, she is Faculty for the Institute for Functional Medicine and the University of Western States. She has developed an online certification program for health professionals so that they can apply the color-coded 7 Systems of Full-Spectrum Health in their practice. Her lectures are heard by patients and practitioners throughout the world. Dr. Minich’s passion is teaching a whole-self approach to nourishment and bridging the gaps between science, spirituality, and art in medicine.
These unconventional tips are pulled from several of my favorite disciplines: Ayurveda – an ancient Indian science of life and health, Mindfulness – a practice of awareness that is extremely helpful in getting to know one’s body, emotions, and triggers on a much deeper level, and psychology.
If you have been following my newsletters you know that this year has been full of studying for me. A year long clinical nutrition mentorship program with Liz Lipski (PhD in Clinical Nutrition and the author of the must read Digestive Wellness) and a year of deepening my Ayurveda knowledge with Vaidya Atreya Smith. While both approaches to healing have a lot in common, they have quite a few differences.
Yesterday while lounging outside with interesting books my husband asked me: “Did you know that only 4% of the universe is covered with matter that we understand and the rest is dark matter?”
When you choose kale you probably feel that you are making an ultimately healthy choice. Kale packs the punch when it comes to benefits, and has done so for 2,000 years.Kale is known as one of the earliest vegetables cultivated by man. It was a hit among ancient Greeks and Romans as much as it is now in farm to table restaurants. Yes, you are eating the same food as Julius Caesar. (Take that friends that try to argue kale’s recent time in the limelight.) Early settlers from the British Isles brought kale and collards to America, probably in the late 1600s. In the nineteenth century, Scotland Kail was used as a common term for dinner and many Scottish kitchens featured a Kail Pot.We keep turning to this vibrant vegetable to nutrition and taste (if you know how to prepare it well).
I am so excited to share the first two interviews from the Happy Belly interview series where I will be bringing you the best wellness coaches, digestive health specialists, teachers, and chefs! You will learn all about having a flat and a happy belly that fills you with joy, energy, and balance.
A lot of my clients and friends find Ayurveda very intuitive once they start studying it. However, applying it to daily life, especially cooking and eating can be a bit overwhelming at first. Don’t worry, it gets much easier with time!
To begin, I would like to share something with you: I am not a perfect eater. I don’t always eat what’s best for my body and my digestion. I do overeat sometimes when stressed or bored. And I do love my sweets, even though they might be considered ‘healthy’ by general standards.
