May/June 2009
Optimum Wellness Magazine
Online Edition
Editor’s Letter
I had the opportunity to spend time with my mother these last few days. I was on the East Coast for business and as good fortune would have it my mother and stepfather were vacationing nearby. We walked to an incredible oyster bar on the beach and later they treated me to an amazing dinner. It was so good to spend time with her, with them, to be in the positive energy of love and family. They remind me of who I am, how much I’ve grown, and how my positive thinking has led to a life of great joy.
The mind-thought-body-outcome effect is real. It follows our good thinking and positive energy. Are you holding on to any past regret, toxic emotions or otherwise negative thinking that may be fanning the flames of inflammation in your life? These emotions must be released so peace and a cooler head and open heart can prevail. When you build your life with thoughts of love, kindness, peace and optimism, there is a direct hormonal response that will take your good thoughts and deliver a healthier, less inflammatory-driven response. For more on inflammation, read our feature on “Turning Down the Heat.”
Sharing the news of wellness and providing fun recipes has been our goal from the beginnings of our magazine. This month we feature one of my personal favorites – the taco. We trust you’ll broaden your palate with exciting new ideas for turning an ordinary taco into an extraordinary meal.
Our Mother’s Day brunch features fun recipes that you’ll want to save for any special occasion. And with Mom in mind, I gratefully dedicate this issue of Optimum Wellness to all mothers and fathers, in honor of Mother’s Day and Father’s Day.
- Dr. James Rouse
Turn Down the Heat
I had the opportunity to spend time with my mother these last few days. I was on the East Coast for business and as good fortune would have it my mother and stepfather were vacationing nearby. We walked to an incredible oyster bar on the beach and later they treated me to an amazing dinner. It was so good to spend time with her, with them, to be in the positive energy of love and family. They remind me of who I am, how much I’ve grown, and how my positive thinking has led to a life of great joy.
The mind-thought-body-outcome effect is real. It follows our good thinking and positive energy. Are you holding on to any past regret, toxic emotions or otherwise negative thinking that may be fanning the flames of inflammation in your life? These emotions must be released so peace and a cooler head and open heart can prevail. When you build your life with thoughts of love, kindness, peace and optimism, there is a direct hormonal response that will take your good thoughts and deliver a healthier, less inflammatory-driven response. For more on inflammation, read our feature on “Turning Down the Heat.”
Sharing the news of wellness and providing fun recipes has been our goal from the beginnings of our magazine. This month we feature one of my personal favorites – the taco. We trust you’ll broaden your palate with exciting new ideas for turning an ordinary taco into an extraordinary meal.
Our Mother’s Day brunch features fun recipes that you’ll want to save for any special occasion. And with Mom in mind, I gratefully dedicate this issue of Optimum Wellness to all mothers and fathers, in honor of Mother’s Day and Father’s Day.
Recipes
Curried Chicken Salad
Serves 4
Ingredients:
1/3 cup plain nonfat yogurt
2 tablespoons lowfat mayonnaise or sour cream
1 1/2 teaspoons curry powder
1 1/2 teaspoons fresh ginger, minced
1 tablespoon fresh lime juice
1 dash sea salt
2 small cooked chicken breast halves, diced (or sub natural canned chicken)(about 12-16 ounces)
1 small granny Smith apple, seeded and diced
1/4 cup red onion, diced
1/4 cup sliced almonds
1 small mango, peeled and diced
4 scallions, diced
4 or 8 large romaine lettuce leaves
Fresh mint leaves for garnish (optional)
Directions:
1. Combine yogurt, mayonnaise, curry powder, lime juice, ginger and sea salt in a small bowl and refrigerate until ready to use.
2. In a medium size bowl combine chicken, almonds, apples, and onion and toss to combine.
3. Add yogurt curry mixture to chicken salad and toss until mixture is evenly coated with the dressing. Cover and refrigerate until ready to serve.
4. Place 1-2 lettuce leaves on 4 separate plates and top with about 1 cup of the chicken salad mixture (or ½ cup if using 2 lettuce leaves per plate). Top with diced mango and scallions (about a tablespoon each). Top with fresh mint if desired. Serve cold or at room temperature.
Per Serving: 284 Calories; 13g Fat (2 g SAT); 25g Protein; 20g Carbohydrate; 4g Dietary Fiber; 61mg Cholesterol; 165mg Sodium.
Butternut Sweet Potato Soup
Serves 6
Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
1 medium sweet potato, peeled and chopped
1 tablespoons butter
1 tablespoon olive oil
2 tablespoons fresh ginger, minced
1 medium onion, chopped (1/2 cup)
1-2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cups low sodium vegetable broth
1/2 cup milk or cream
1/2 cup chopped pecans, toasted (optional)
Directions:
Steam or bake (375 degrees for 40 minutes) butternut squash and sweet potato until soft and then set aside.
Heat butter and olive oil in large soup pot over medium heat. Add onion, fresh ginger, and curry powder and sauté until onions are soft and translucent.
In a blender, puree all ingredients until smooth. Depending on the size of your blender, you may need to do this in two batches. Add puree to soup pan. Place mixture over low-medium heat. Stir in remaining spices and thin with plain soymilk, lowfat milk, or for extreme decadence, use cream, to desired thickness. Serve topped with toasted chopped pecans if desired.
Per Serving: 294 Calories; 7g Fat (2 g SAT); 14g Protein; 52g Carbohydrate; 10g Dietary Fiber; 10mg Cholesterol; 468mg Sodium.
May 1, 2009
by Optimum WellnessComments
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