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Archive for the ‘SAVOR Program’ Category

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Over my past seventeen years as a psychotherapist, I’ve helped individuals navigate a myriad of physical and mental health struggles and delivered a variety of research-supported interventions. I’ve also maintained a long-standing passion for health education, both as a tool for recovery and a preventative measure.

In this next chapter that I’ve named The SAVOR Project, I’m bringing what I’ve learned as a psychologist to the (literal and figurative) table to promote a more positive, connected  relationship with food. And the journey begins with food literacy, which can be broadly defined as the ability to access, choose, process, and enjoy food.   (more…)

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health-safety-and-nutrition-300x300From the seminal book, Mindful Eating, by Jan Chozen Bays, MD:

“Mindful eating is an experience that engages all parts of us, our body, our heart, and our mind, in choosing, preparing, and eating food. Mindful eating involves all of the senses…”

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20191201_124752It’s a relief to catch my breath after the frenetic pace of summer. Winter is a time of rest, both for the soil and for our bodies. Shorter days, cooler weather – an opportunity to slow down, go to bed earlier, take stock of the previous months and contemplate what lies ahead. Recently, however, I wandered outside to visit my neglected vegetable beds and reacquaint myself with my edible garden.

Around the yard, the bare limbs of our apple, pear, and hazelnut trees were outlined against a heavy gray sky. Much of the garden appeared dormant and yet life pulsed just below the surface. A few beds offered their remaining bounty – herbs, a lone rutabaga and kohlrabi hiding beneath an overgrown forest of aragula, a last row of leeks, a small patch of beets.

As usual, I’ve impressed with the hardiness of greens like kale and swiss chard, and how they often persevere through frost and snow.  Aren’t we all like this – surprising in our resilience? (more…)

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From my garden (clockwise, from bottom): Starburst radishes, parsley seed, red-veined sorrel, snap pea, German chamomile flowers, apple mint, mustard mix, Redbor kale, borage flower, sage flower, New Red Fire lettuce. Tristar strawberry and nasturtium (middle).

Yes, you should play with your food! Mindful eating invites us to feast with all of our senses during our next meal or snack.

For families who want to have fun with gardening, check out this article: https://www.pbs.org/parents/thrive/gardening-with-kids-how-it-affects-your-childs-brain-body-and-soul.

And here’s another blogger’s perspective on how mindful gardening can connect us to our bodies: https://www.theguardian.com/lifeandstyle/gardening-blog/2016/sep/01/if-you-want-to-practice-mindfulness-the-garden-is-the-place-to-be.

Happy summer eating and gardening, friends.

 

 

 

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As I wind down the final month of my practice as a psychotherapist, things are exploding (in a good way) at home on our little farm. But rest assured, I’m hard at work growing the SAVOR Project, as well, and updates will be coming soon!

In the meantime, here are a few farm shots. I love playing in the dirt so very much. Some of these herbs will show up as plant starts in a future SAVOR workshop – maybe my Back to Food Basics, exploring food literacy through a variety of fun mindful eating exercises, in the fall?

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