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FeedNews

Folks!

Welcome to (drumroll, please...) the premiere issue of FeedNews. Yes, it's finally here!

I'm thrilled to bring you this informative monthly newsletter, packed with recipes, articles, upcoming events (like this Thursday's lecture on natural energy) and special offers. My intention is for FeedNews to give you a consistent (but not inbox clogging), thoughtful source of inspiration for your food life.

If for ANY reason at all you'd rather not be on this list, please just unsubscribe, and you will be promptly and permanently removed. No hard feelings, I promise. If, on the other hand, you love what you see – please pass it on to your friends, family, coworkers, cat, coworker's cat...

Feel free to contact me with any questions or comments. I'd love your feedback! What do you like (or would like to change) about FeedNews? You can e-mail me any time at lindsay@feedhealth.com. I'm committed to serving you, and I hope you enjoy FeedNews!


lindsay

Lindsay Keach
Board-Certified Holistic Health Counselor

In This Issue

Find your Center.

Though it's still in the 70s today in San Francisco, apple trees across the country are bearing crisp local fruit, days are getting shorter (and in most places, cooler), and the frantic pace of fall is definitely in the air.

The energy of fall, a "hinge" season between summer and winter, is quick and mutable. This can be a time of intense transformation both in nature and within ourselves. Energetically, we cling with one hand to the last vestiges of summertime relaxation, while reaching with the other into the busy and productive winter season ahead. It's an exciting time, and can also be a stressful one.

In the 5 Element Theory in Chinese Medicine, seasonal transitions are called "doyo". They are associated with the element of Earth and with the direction Center. I love these distinctions, because they speak to the importance (and challenge!) of staying centered and grounded, particularly when things are in flux around us & there seems to be "no solid ground" on which to stand.

Food is one way to stay grounded. This is a perfect time to start adding more "building" foods like proteins, whole grains, root vegetables and winter squash into your diet. Try warming spices like ginger and cardamom, and slower cooking methods like roasting and simmering. (See below for some ideas.)

We can also stay centered by incorporating grounding activities into our daily routine during this time. This might look like a short meditation, a yoga class, a massage, a warm bath, a walk in nature, a trip to the farmer's market, or just pausing for a few deep breaths. Anything that connects you to your body, and your body to the earth, will help you to manage the change that's in the air with increasing grace and ease.

What is one small, manageable step you can take this week to stay grounded and find your center? Be creative and think tiny. The more specific you can be when verbalizing your plan (for example, "take a warm bath on Thursday evening" vs. "manage stress") the more actionable it will be. Then...get to it!

If you would like more support with bringing your life and diet into balance, I invite you to a free hour-long initial consultation as a beginning for your individual wellness program. In your session, we will discuss your food/life history, your current concerns and goals, and how Feed Health can make a difference for you. Contact us for more information!

Food Focus: Get Rooted

It only makes sense if we're asking for rooting in our lives to look under the earth – to the mysterious, colorful knobs and tubes and imperfect bulbs that drink in nutrients from the dark rich soil – to answer this call on our plates.

ROOT VEGETABLES
Technically the term "root vegetable" only refers to tuberous roots or taproots (beets, cassava, carrots, horseradish, radishes, rutabagas, parsnips, salsify, burdock and turnips), but for the sake of today's conversation, we can widen our definition to include other categories of underground goodness as well (bulbs like onions, garlic & fennel, corms like taro and celeriac, rhizomes like ginger and turmeric, and tubers like potatoes, yams and jerusalem artichokes.)

BENEFITS
These vegetables serve as little subterranean store rooms for their plant's nutrients, and are packed with vitamins, minerals, phytonutrients (antioxidants), fiber and ready energy and vitality in the form of complex carbohydrates.

Not only are they great for us (many even have intricate and powerful healing properties), they're earthy and delicious, and – unlike much of summer's amazing but precious heirloomed bounty – store well and are priced for the season's unsettled economy (read: cheap!)

PREPARATION
•  Roasting root vegetables brings out their sweetness. Cut to desired size, toss with olive oil & sea salt and bake for approx. 45 minutes at 425 degrees F, stirring occasionally.

•  If feeling overwhelmed in the vegetable aisle – take heart – root vegetables play well together, so if you can't tell them apart just get a nice selection. Much of their nutritional value is housed in their colorful skin, so scrub well and leave skin intact whenever possible.

•  When roasting, line your baking sheet with parchment paper to avoid sticking and simplify your clean up.

•  Try adding aromatic herbs like rosemary and thyme (at the end of cooking to prevent them from burning), or drizzling with maple syrup, dark honey, or balsamic. (Go crazy! Try maple and thyme, or honey and rosemary.) Spices like cumin and coriander are also delicious.

•  Make sweet potato "chips" for a sweet, grounding snack by drizzling with olive oil and sea salt and roasting at 425 degrees F until crisp. Add parsnips if you're feeling daring.

•  Add intrigue to mashed potatoes by combining with parsnips, turnips or jerusalem artichokes (sunchokes).

Recipe: Roasted roots with cumin, ginger, honey & basil

Ingredients
1/2 lb carrots (the smaller/younger the better)
1/2 lb parsnips
5 tablespoons extra virgin olive oil
1 tablespoon honey
2 inches ginger root, peeled and thinly grated
1.5 tablespoons ground cumin
1 tablespoons basil or rosemary, chopped
2 garlic cloves, thinly grated or finely chopped
Sea Salt

Directions
Preheat your oven at 425 F. Wash carrots and parsnips well and cut them in long thin spears. In a bowl, mix olive oil, the garlic cloves and ginger root, cumin, honey and sea salt, and toss to coat the carrots & parsnips. Spread the vegetables on a baking sheet lined with parchment paper, and place them in the oven for 30 to 40 minutes, depending on their size. I like it when they are crisp on the edges (and sometimes pop them under the broiler for a minute right at the end if necessary). Add the basil and coat gently.

This recipe is inspired by a similar one from the gorgeous blog la tartine gourmande. Get inspired!

About Lindsay Keach and Feed Health

Lindsay KeachLindsay Keach is a holistic health counselor with a focus on holistic nutrition, food and lifestyle coaching. Her customized wellness programs and lively workshops make healthy, delicious, simple, home-prepared whole foods and supportive, positive lifestyle choices accessible to busy people seeking balanced wellness.

In her holistic health counseling practice, Feed Health, Lindsay works primarily with individual clients to empower them to make appropriate food choices for their unique bodies and lives. She shares her passion for natural foods selection and preparation along with coaching on food experiments, supported goal setting, and positive lifestyle changes to reinspire her clients in the kitchen, help them build healthy, honest relationships with food and their bodies, and find nourishment, inspiration and balance in all areas of their lives. Lindsay is also committed to providing holistic and nutritional support for a variety of gastrointestinal and autoimmune conditions and food sensitivites.