Nourish Your Life

   Thank you for asking for reprints of some newsletters from “years gone by.”  I am pleased to post one for you on the first of each month

As you read this newsletter that I wrote, I am not certain how many years ago, I wish to point you towards a truly amazing clutter coach, Michaeline, The Clutter Busting Coach!

Welcome to the March issue of “Making the Healthy Choice the Easy Choice.” Here you will find information you can use on a timely topic, healthy eating, recipes and more! I welcome your feedback and questions.  Please send them to Janet@nourishyourlife.com Thank you!

March is the month to clear out the clutter!

Isn’t March the perfect month to start Spring Cleaning? Even though we still have snow on the ground (and snow in the air…), here in Michigan, there is just something about March that inspires me to clean…great article in Body and Soul magazine by Christine Redmond in the September 2006 issue called Cut the Clutter! She states, “Digging out from under the piles gets much easier once you figure out how they got there.” She goes on to say, “Your decision to keep or toss an object, conscious or not, is inextricably linked to your emotions, attitudes and personal history.”

There are six major clutter types that Lanna Nakone, author of Organizing for your Brain Type, has identified. You may recognize yourself in one or all six of the types. This is abbreviated info right from the article. For the full article just go here.:

Nostalgics

These sentimental types save things for memory’s sake or out of obligation, whether to the giver of a gift, a deceased relative (to respect their passing), or even to the idea of a hobby they’ve long since given up.

*One space clearing solution: Set limits on the space you devote to your nostalgia.

*One maintenance strategy: Reevaluate your stuff yearly and ask yourself whether your possessions are helping you grow. If what you are holding, tethers you to the past in a way that is more limiting than meaningful, let it go.

Waste-nots

Waste-nots hesitate to get rid of “perfectly good” objects despite the fact that they are broken, out-of-style, outgrown, or unused. Some do so out of concern for the environment and others equate clearing clutter to throwing cash away.

*One space-clearing solution: Recognize the difference between functional and useful. Just because an item works, doesn’t mean it belongs in your life. Donate it to charity; sell it online, or at a garage sale.

*One maintenance strategy: Repeat the process at the start of every season. Keep a sell or donate box visible to encourage you to streamline.

Time crunchers

Darting from room to room in a flurry of activity, Time crunchers leave themselves little time to stop and put things away properly.

*One space-clearing solution: You may have every intention of cleaning up, but by scrambling to do 10 things at once, nothing gets done. Devote just 15 minutes right now to one task such as folding your laundry.

*One maintenance strategy: Devote five minutes a day to putting things back where they belong. Do this as soon as you get home at the end of the day.

Procrastinators

Procrastinators let everyday things like laundry and dirty dishes accumulate. They also put off bigger tasks like cleaning out the garage or putting the summer clothes in storage, opting to deal with them “later.” Later never comes.

* One space-clearing solution: Write out a plan of what to tackle when. Work in stages, committing to one large clutter related task. Reward yourself with a non-clutter related activity.

*One maintenance strategy: Start a habitual habit: sort through your mail as soon as you get it. Load the dishwasher right after dinner (or breakfast or lunch.) Anything that becomes routine, becomes easier. And by keeping the little things in check, the big things don’t become necessary…

Go Getters

These ambitious individuals keep catalogs, class schedules, pamphlets, business cards and other informational sources around the house, planning to delve into them later. They’ll also save unread magazines and newspapers for months, not wanting to “miss” anything (but never finding time to read them).

*One space-clearing solution: Think in terms of shelf life. Recycle any newspapers more than a week old; magazines more than a year old; catalogs more than a season old.

*One maintenance strategy: Tear articles out of a magazine, instead of saving the whole issue. Same with newspapers. Keep files of different types of articles such as: physical fitness, home improvements, new recipes (send me the quinoa ones…) or whatever your personal preferences are.

Stub Savers

Letting go of bank statements, pay stubs, receipts, warranties, and other financial documents is nearly impossible for these accountant types, so the paper piles up endlessly.

*One space-clearing solution: Organize your files so that you can easily find a category such as bank statements, store receipts, church donations. Color code or alphabetize them. Tech-savvy types can scan them into CD’s.

*One maintenance strategy: Use online bill-paying services, shred credit card offers right away, file proactively.
 

Hmmm…I think I am a Nostalgic and Waste-not. How about you? Write to me,  I would LOVE to know what you have decided!

By the way, I received an excellent newsletter from Simply Organized Home-Spring Cleaning Tips. Check it out here:

My challenge for you this month is to implement one great organizing idea in your home. Which one did you choose and how did it work? Write to me, I would LOVE to hear about it!

Quote for the month: Couldn’t decide between these two quotes, so I offer them both to you:

“Don’t agonize, organize.” By Florynce Kennedy

and

“If you can organize your kitchen, you can organize your life.” By Louis Parrish.

Healthy eating in March: Watercress!

It just shouts “Spring is almost here!” Watercress is very low in calories and carbohydrates, has more iron in it than spinach, more calcium than milk, more folic acid than broccoli, is packed with vitamins A and C, plus it is a significant source of lysine, arginine, potassium and beta-carotene. The vitamins and minerals in watercress have been shown to reduce the risks of cataracts, coronary artery disease, lung, breast and hormone-related cancers. It is also a natural antibiotic that is especially effective against respiratory and urinary infections. For more information on watercress, just go to www.watercress.com. It is a great website!

My challenge for you this month is to eat a “bunch” of watercress at least once a week. And…if the Queen does not invite you over for watercress finger sandwiches, try it with quinoa!

Toasted Quinoa with Watercress

Serves 6

Ingredients

1 cup quinoa
1 red pepper, diced
2 green onions, thinly slice
2 Tablespoons olive oil
2 cups water
1/2 cup watercress

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Sauté quinoa in olive oil, over medium heat, stirring constantly, until quinoa is lightly toasted.
3. Bring water to a boil.
4. Stir in quinoa, cover and simmer 15 minutes.
5. While quinoa is cooking, add red pepper and green onion to the oil, and sauté just a few minutes more.
6. Combine quinoa, red peppers and green onions.
7. Allow quinoa mixture to cool.
8. Tear the watercress into bite-sized pieces and gently fold into quinoa mixture.
9. ENJOY!

Nutrition facts: 114 calories: 15g carbohydrates, 3g protein, 5g fat

Serves 8

Ingredients

1 cup quinoa
2 cups water
1 48-oz bottle vegetable juice
1 tablespoon Worchester sauce
2 tablespoons lemon juice
2 tomatoes, finely chopped (seed and peel, if preferred-but not necessary)
1 large cucumber, finely chopped (seed and peel, if preferred-but not necessary)
1 green pepper, seeded and finely chopped
2 green onions, sliced (use the whole onion)
1 tablespoon olive oil (optional)

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Chill
5. While quinoa is cooking, mix together all ingredients for the soup
6. Chill
7. Serve cold with the quinoa scooped on top of the gazpacho (I use an ice cream scoop)
8. ENJOY!

Nutrition facts: 141 calories: 24g carbs, 4g protein, 2g fat,(from olive oil)

Serves 6

Ingredients

1 cup quinoa
2 cups water
Fresh herb of your choice (about 1-2 tablespoons; tastes may differ)

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Allow quinoa to partially cool
5. Chop or finely slice herb; if using rosemary, first remove leaves from its sprigs.
6. Stir into partially cooled quinoa.
7. Serve warm or chilled.
8. ENJOY!

Nutrition facts: 107 calories; 19 gm carbs; 4 gm pro; 2 gm fat,

Serves 6

Ingredients

1 cup quinoa
1 red pepper, diced
2 green onions, thinly slice
2 Tablespoons olive oil
2 cups water
1/2 cup watercress

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Sauté quinoa in olive oil, over medium heat, stirring constantly, until quinoa is lightly toasted.
3. Bring water to a boil.
4. Stir in quinoa, cover and simmer 15 minutes.
5. While quinoa is cooking, add red pepper and green onion to the oil, and sauté just a few minutes more.
6. Combine quinoa, red peppers and green onions.
7. Allow quinoa mixture to cool.
8. Tear the watercress into bite-sized pieces and gently fold into quinoa mixture.
9. ENJOY!

Nutrition facts: 114 calories: 15g carbohydrates, 3g protein, 5g fat,

Serves 6

Ingredients

3 cups sweet potatoes (about 3 sweet potatoes)
1 cup quinoa
2 tablespoons olive oil
2 cups coarse fresh breadcrumbs (about 4 slices)
6 cups Swiss chard, washed well and stems trimmed, removed, and reserved
1-3 tablespoons minced garlic
Preheat oven to 450°F. and butter a 2-quart shallow baking dish.

Directions

1. Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
2. While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
3. In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
4. In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
5. While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 1 tablespoon oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
6. Reduce temperature to 350°.F.
7. When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
8. With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
9. Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.

Epicurious.com © CondéNet, Inc. All rights reserved.

Nutrition facts: 6 servings: 364 calories; 68 carbs; 8 gm pro; 7 gm fat,

Serves 4-6

Ingredients

1 cup quinoa
2 cups water
½ tablespoon olive oil
1 cup carrots, shredded
1 clove garlic, minced
8 sun-dried tomatoes (not packed in oil) chopped
1 green onion, thinly slice
1/3 cup chopped fresh parsley

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil.
Stir in quinoa, cover and simmer 15 minutes.
Heat olive oil in a skillet, sauté carrots and garlic (do not overcook garlic-it will become bitter)
Stir in remaining ingredients and heat through.
ENJOY!!!

Nutrition facts: 4, 6 servings: 206, 137calories: 40, 26g carbs, 7.5, 5g protein, 5, 3.5g fat,

Makes 4-5 servings

Ingredients:

1/2 cup water plus ½ cup pomegranate juice
1/2 cup quinoa
1/2 cup chopped onion
1/2 cup diced carrot

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water and juice to a boil.
3. Stir in quinoa, cover, reduce heat and simmer for 10 minutes.
4. Add onion and carrot
5. Simmer for 10 minutes.
6. Salt and pepper to taste
Enjoy!

NOTE: Add one chopped apple to add a sweeter taste.
Nutrition facts: Nutrition facts: 130 calories; 25 gm carbohydrates; 4 gm protein; 1 gm fat

Makes four (4) servings as a side dish

Ingredients

1 cup water
½ cup quinoa
8 fresh figs
2 tablespoons cream cheese, softened
1/3cup honey
2 tablespoons walnuts, chopped
½ teaspoon cinnamon
½ teaspoon nutmeg

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. While quinoa is cooking, cut figs in half lengthwise
5. With the back of a spoon, press an indentation into each cut-side of the fig.
6. Fill each indentation with cream cheese (about 1 teaspoon in each)
7. Warm honey slowly over low heat; whisk in cinnamon and nutmeg
8. Divide quinoa onto four dishes; arrange four fig-halves on the quinoa
9. Drizzle with spiced honey and sprinkle with chopped walnuts.
10. ENJOY!

Nutrition facts:
1 serving= 300 cal, Protein = 6 grams, Carbs = 50 grams, Fat =10grams

Variations: Try with mascarpone or ricotta cheese; sprinkle with a variety of nuts.

Makes about 6-8 servings

Ingredients

3 1/2 cups water (divided)
½ cup wild rice
1 ½ tablespoon olive oil
1 cup quinoa
2 tablespoons chopped dill weed

Directions

1. Rinse wild rice in a bowl of cold water. Rub grains gently between your hands. Drain.
2. Combine wild rice, olive oil and 1 ½ cups water in a sauce pan.
3. Bring water to a boil, cover and lower heat.
4. Simmer for 45 minutes
~~While wild rice is cooking:
5. Rinse quinoa to remove the coating of a bitter substance called saponins.
6. Bring 2 cups water to a boil
7. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until all water is absorbed.
8. Gently stir together wild rice and quinoa. Fluff in chopped dill weed.
9. ENJOY!

Nutrition facts: 6 servings (8 servings)
152 (113) calories; 22 (17)gm carbohydrates; 5 (4)gm protein; 5.5 (4) gm fat

Variations: Try other herbs such as basil or oregano. Or…add chopped apples, nuts, dried fruit. Use YOUR imagination!

Makes 6 servings

Ingredients

12 squash blossoms 1 cup quinoa 2 cups water
1 sweet red pepper, finely chopped 1 sweet bell pepper, finely chopped
1 tablespoon walnut or olive oil
2 tablespoons fresh snipped marigolds
salt and pepper to taste

Directions

1. Rinse quinoa to remove the coating of a bitter substance called saponins.
2. Bring 2 cups water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until all water is absorbed.
4. Remove the pistils and stamens from the squash blossoms and rinse well.
5. Sauté the peppers and cooked quinoa in walnut or olive oil over medium heat for 1 minute, stirring constantly.
6. Remove from the heat and stir in the snipped marigolds.
7. Stir the quinoa and add salt and pepper (if desired).
8. Stuff the blossoms with some of the quinoa. Spread the remaining quinoa on a serving plate; place stuffed blossoms on the bed of quinoa.

Nutrition facts: 140 cal; 21gm carbs; 4gm pro; 4gm fat

For more great recipes with edible flowers, check out Herb and Wisdom