We once had a boat named Salty's Girls as the term was used quite frequently to describe my Dad dubbed as "Salty" from his sailing friends, and the fact that he was surrounded by three girls for almost thirty years of his adult life. (Yes, and he's still sane). I think about all the challenging moments in my life and my Father has been there for all of them, encouraging me to press on. I consider myself quite lucky to have such an incredible Father. Wish I could be there today with you Dad along with your other girls, to get some scoops and go for a harbor cruise! Happy Father's Day! xx
Live It Up
As Father's Day nears the corner, I am thinking about my own JMH, but also, my JJH, my Grandfather, who passed away two years ago. He was a total man of leisure - a stubborn one at that, and one I hold responsible for my adoration of ice cream, among many other things. He would always joke about how Paris Hilton was coming over in her helicopter and how he was going to take her out on the town to the "Hotsy Totsy" after playing a game of tennis. He was a man who loved his simple pleasures, played tennis nearly every day of his adult life, schmoozed with the ladies at the yacht club and loved telling everyone about his garden he meticulously cared for.
Above: my Grandfather was interviewed by the local paper interested in what his summer plans were. His answer: "Play tennis and live it up. Go dancing and work in the garden." And people wonder why I'm an old soul....
Wellbeing with Brittany
It was a little over a year ago that I posted about Green Wagon, the brainchild of my dear friend Brittany. Today, I'd like to highlight her current work as a Certified Holistic Health Coach and Functional Nutritionist. Brittany launched her own company, Wellbeing with Brittany to help others find their path to wellness whilst using food as their secret weapon. C&C had the opportunity to sit down with Brittany and chat about wellness. Here, she "gets gutsy" and chats about following her passion, achieving a balanced life and the perfect salad dressing for summer:
Q:
Bravo, Brittany on launching Wellbeing with Brittany! Tell us a little bit about the inspiration behind your business.
A:
I created Wellbeing to combine my love for nutrition with my passion for helping people heal. Through
Q:
Tell me a little more the foundation of your program, "all disease begins in the gut"
A:
Through my training and education, I have come to understand that all health starts with the gut. All of our systems are interconnected and are impacted by the state of our microbiome. At Wellbeing, I focus on cleaning up this part of the body first and foremost. Once we have quelled the inflammation, which is the root of most health challenges, people thrive.
Q:
I'm always feeling a low around 4pm and end up grabbing a handful of pretzels or piece of candy. What do you suggest for a healthy snack?
A:
The purpose of a snack is to fuel your body in between meals. In my practice, I have my clients choose snacks that contain fat + fiber + protein. This keeps blood sugar levels balanced and deters cravings and overeating. My favorite snack is a hard boiled egg (protein + fat) with a few slices of avocado (fat + fiber) or coconut chia pudding (chia = fiber + protein, full fat coconut milk = fat). If you typically feel a slump at 4pm, eat your healthy snack at 3:15 to avoid any pitfalls and keep you blood sugar balanced.
Q:
The idea of achieving "balance" in mind/body/spirit is a goal we all strive for. Could you share any tips on how one might strive toward achieving more balance in our lives?
A:
I achieve balance by writing out my accomplishments, goals and what I am grateful for on a daily basis. Upon waking and before my mind goes anywhere else, I write down what I want to achieve that day and how it will bring me closer to my ultimate goal. I also jot down the names of people and things that I am grateful for and then I pour out whatever else is on my mind for at least one page. This exercise keeps me on track and clarifies what I need to do to keep moving me forward.
Sweating through exercise also keeps me balanced (and detoxed). My favorite place to sweat is BodyTemp. On the weekends, I find that getting outside, going for a walk or a hike, helps me stay balanced.
Q:
Summer is upon is! What are some of your favorite dishes to prepare for a dinner party?
A:
My key to a successful dinner party is in the dressing! I always use my hand blender to mix ingredients into a smooth consistency. My staples are my Apple Cider Dijon, which is nice and light over a green salad (recipe below) and my Miso-Tahini Dressing on my blog,(http://www.
Ingredients:
1 garlic clove
1/4 cup raw apple cider vinear
1/3 cup olive oil
2 tablespoons dijon mustard
1 teaspoon salt
Method:
Put all ingredients into a blender and blend until smooth.
Q:
We've chatted in the past about the concept of intermittent fasting. Could you elaborate a bit about this concept and why it might be beneficial?
A:
Periods of intermittent fasting will trim your waist line. Every time you eat, food is converted into energy and whatever is not needed immediately is stored as glycogen. The energy burned between breakfast, lunch and dinner is typically from those glycogen stores. If you are snacking all day, you will never use up those stores since it takes about 10-12 hours to burn.
The easiest form of fasting is between dinner and breakfast or lunch the next day. Have dinner at 6:30pm and then give your digestive system a break until the next day. This will allow your body to burn through those glycogen stores and shift energy metabolism so you start burning fat and producing ketone bodies.
Q:
What has been the most rewarding component of having your own business?
A:
Driving something that you are passionate about is a gift and a challenge, because you know that there is no giving up. It is my calling to do this work and it is all about what I put into it. Everything that happens is because of you, so when things happen you can really feel proud. Being rewarded with happy and healthy clients and getting good referrals is a reflection of my hard work.
To learn more about Brittany and her work, visit here.
Honey Ryder
Just perfection. Ursula Andress who plays Honey Ryder in the first James Bond film, Dr. No.
@aerin
Aerin Lauder chronicled part of her recent trip to the Tuscan Coast via her Instagram. I love this photograph of her in Il Pellicano's beach chaise, it had me longing for a bandeau and a tan! (Also coveting her AERIN raffia clutch - shop here).
Fiat Jolly
I have a tad obsession with the Fiat Jolly and love this photograph of Jackie O adjacent to the vehicle.
The Maine Attraction: Martha Stewart
Architectural Digest just published photographs from Martha Stewart's rustic retreat in Seal Harbor, Maine. Although the jury is still out (pun intended) on how I regard Miss Stewart and especially her business practices, I'm in full support of her residence. Kiwi vines dust the property as they shade an outdoor terrace furnished with a long teak table perfect for sipping lemonade by day and eating lobster by twilight. The rear side of the property is just as lovely, showcasing the work of the architect and landscaper Jens J. Jensen, notorious for his work in the Jazz Age. To see more photographs of the property, click here.
'In the Unlikely Event'
Judy Blume is getting a lot of attention for her new novel, In the Unlikely Event. The novel is derived from Judy's actual experiences as a young girl, when there were three plane crashes in a row in the span of two months. The book, Judy says in an NPR interview, is "about how unlikely events can happen to us at any time and how they change our lives and how when even tragedy strikes we go on." The book is said to be very "adult" and a departure from her prior works that targeted young adult readers. It's her first adult novel in 17 years.
I have a distinct memory of reading Are You There God, It's Me, Margaret on my own in third grade. This 1970 novel chronicled many pre-teen female issues and left an indelible impression on my young mind.
To listen to NPR's interview with the revolutionary author, click here.
Simple Luxuries
A dear friend and former colleague brought me a beautiful package of sugar cubes for my birthday a while back, noting that she thought they would be the perfect accoutrement when entertaining friends for breakfast or brunch, etc. I loved how thoughtful yet extraordinary this little gift was; it really spoke to my adoration for "the little things" that contribute to the beauty of the everyday. Yesterday morning they joined me and my solo breakfast whilst enjoying the morning sunlight and a good book. They sat in a sterling silver saucer engraved with my Father's initials. Now that, is a beautiful weekend moment. Merci, Carla!
'The Fraternity of Fine Cuisine'
Brunswick, aka royalty in the PR agency world, just ran a piece in their Brunswick Review Spring issue about Alain Ducasse, the first chef to ever win three Michelin stars for three restaurants in one year (Paris, Monaco, and New York). The New York Times has called him the "godfather of French cuisine" while he has continuously defined his business (empire) as "culinary pleasures and the art of hospitality." The Brunswick piece runs through the star system that began in 1926 when the Michelin tire company began to send anonymous inspectors to review restaurants and in turn, award stars. A single star, the article highlights, can boost receipts by 20 percent while the loss of a star can be traumatizing, both emotionally and financially for chefs around the world.
Alain holds himself to such high standards and as you read the article you immediately sense his craft and the artful manner in which he approaches his work. One of his company's values reads: Act in harmony to deliver a flawless ballet. Another: Reach perfection with rigorous practice.
We must continue to cherish the work of such an artist as his work products along with many other chefs' creations, help remind us the true pleasures and indulgences in life. Read the article in its entirely here.