Nourish Your Soul: Free Samples at Copley Square Monday, September 28th!

Nourish your soul nutrientsNourish your soul smoothiesnourish your soul juicesDo you like fresh and nutritious juices and smoothies? Well, you’re in luck!

Boston’s first cold-pressed juicing shop, Nourish Your Soul, is opening a third location upstairs at Healthworks Back Bay (441 Stuart Street, Boston) in the heart of Copley Square.

Joining South Boston (15 Channel Center Street, Boston) and West Medford (17 Playstead Road, Medford), the new Back Bay location will be Healthworks’ primary café and is open to the public.

Also, for the first time, Nourish Your Soul will offer breakfast and lunch items, in addition to cold-pressed juice, made-to-order smoothies, cold-brewed coffee and snacks.

Susan Cabana, the company’s founder, is also a health and wellness expert. Her personal story is quite compelling.

At age 37,  she was suddenly widowed and left alone to raise her three young daughters. Then she lost her job. She explains how she started to heal herself and founded her business along the way.

I started running and then found yoga. It was on my yoga mat when my teacher asked the question, “What would you do if you had no barriers or fears?”

In that moment, I knew I wanted to pursue a career of helping people heal themselves through a healthy lifestyle that includes food, movement, meditation, gratitude, and, of course, juice.

The biggest transformation in my life was adding one green juice a day. Nourish your Soul is more than just a juice & smoothie shop.  Each juice and smoothie we create heals and nourishes the body.

At Nourish Your Soul, we empower individuals to achieve optimal health and happiness one breath, moment, and sip at a time.

Most of us are trying to find ways to live happier and healthier lives. Yoga, meditation and eating healthy all resonate deeply with me. Nourish Your Soul sounds like a wonderful place to regroup, refresh and nourish yourself. I’m looking forward to trying many of their offerings. For people into cleanses, they have those too.

If you’d like to try some free samples, head over to the new location in Copley tomorrow 5pm – 7pm for their Grand Opening. Also, enter for a chance to win giveaways like cleanses and gym membership discounts!

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Photos courtesy of The Moxie Agency.

Pumpkin Spice Season

iced pumpkin spice latteMy favorite Starbucks Reward is my free birthday drink.

Outside of that, I can’t be bothered with how many stars I’m going to earn for buying this or that.

I really like pumpkin spice. Since the weather was quite warm on the day I decided to get my drink, I enjoyed an iced pumpkin spice latte with soy milk. It was heavenly.

I’ve written about how it is so strange to me that the seasonal conversation about pumpkin spice centers around it being a thing for white people.

A recent blog post about pumpkin spice on Black Girl Dangerous gets to the heart of matter about how this conversation has seriously twisted the truth. It really makes me think about how for many years, as a person of color, I was made to feel strange for enjoying pumpkin spice.

The writer of the post, Sasanka Jinadasa, a Sri Lankan American, gives us a short history of the ingredients that make up pumpkin spice: cinnamon, ginger, cloves, nutmeg, allspice.

Below is a taste of her post, but I hope that you’ll click over and read the entire thing and learn why she wants to #decolonizepumpkinspice.

Sri Lankans are proud of their cinnamon, a natural crop with a violent history, in which Portuguese traders, Dutch “allies,” and British colonists used a combination of guns and debt to monopolize the cinnamon trade in my parents’ homeland. …

The same culprits (Portuguese, Dutch, British) monopolized South and Southeast Asian nutmeg through the spice trade. The same thing happened to ginger. …

As for pumpkin? A squash native to the Americas? Who do you think grew that first, the Pilgrims? Think just a little further back. …

It’s not pumpkin or pumpkin spice that’s the problem; it’s the commodification of our resources as somehow exotic when used in non-white foods and comfort when used in white foods. And when we mock certain foods as “white foods,” particularly in America, we’re capitulating to a lie—the lie that anything we eat in the diaspora isn’t touched and flavored by people of color.

Hanson Farm + Sugar Hill Dairy in Bridgewater, MA

Hanson Farm Sugar Hill DairyThe last few days have felt like fall and now it’s official. Autumn arrived today. While summer is probably my favorite season, there is a definite beauty to fall and a certain coziness that comes with a bit of chill in the air.

Last week, my mom and I enjoyed one of those precious last days of summer by visiting Hanson Farm, which is about 25 miles south of Boston in Bridgewater. The farm has a dairy, so we decided to treat ourselves to some ice cream.

My mom had the frozen pudding, which she said was the best that she has had in years. I couldn’t pick just one, so I combined some seasonal favorites, apple crisp and pumpkin patch. They were delicious! Besides the wonderful flavors and texture, the portions are big, so a small ice cream was still a lot.

If you’re in the area, stop by and enjoy some scoops at Hanson Farm!

{You Pick Six} An Interview with Public Relations Consultant: Chris Lyons

PR Consultant Chris Lyons in front of an outside fire pit grilling food.If you’ve enjoyed learning about the latest restaurants, recent grocery store openings, and generally all things food related in the New England area, Chris Lyons Communications might have been behind the news.

She is a public relations consultant and entrepreneur who knows how to get things done and spread the word. She gets us bloggers involved and sometimes feeds us too!

I always enjoy learning more about the local food scene from Chris, so let’s learn a little more about her for the fourth part of the interview series, You Pick Six.

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What is a favorite simple recipe to prepare at home?
Make your favorite meatloaf recipe, but instead of just pushing it into a pan, flatten in into an oblong (on wax paper) and layer on whatever vegetables and cheese you have in the fridge. Last week I used whole leaf spinach, sauteed leeks and burrata. Using the wax paper, roll the meat into a thick cylinder, seal the edges, and bake for 40 minutes at 350 degrees. Slices prettily and is good cold too.

La Salamandra dulce de lecheWhat is a favorite dessert?
Anything made with cooked milk: dulce de leche, caramel, butterscotch.

What is a favorite snack?
I always crave sugar, never salt, and prefer things that are chewy. I love fruit leather, gummies and gumdrops, salt water taffy, DOTS.

What are some of your pet peeves in the kitchen?
I hate peeling things — apples, potatoes, cukes, etc.

What is a favorite cookbook?
Anything written by Cathy Walthers, a private chef and multi-cookbook author based on Martha’s Vineyard. Her “Raising the Salad Bar” is a minor classic.

Tell me about where you grew up.
I was born in Brooklyn and grew up mostly on Long Island, so the foods I feel most connected to emotionally are deli meats (I still adore olive loaf), full dill pickles, seeded rye bread, bagels, diner breakfasts and halvah. I’m the most Jewish WASP you’ll ever meet.

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Thank you so much for participating Chris!

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Photos provided by Public Relations Consultant Chris Lyons.

Recently Read: Inside Alzheimer’s

Inside Alzheimer'sSome topics you hope to never need to know too much about. They are difficult and sad. Most of us are juggling very busy lives in the best of times.

But bad luck, accidents, political upheaval, war and disease can burst in without a warning and disrupt what order and peace we may have been able to achieve. So many bad things can happen that I still feel blessed and thankful to have led a relatively easy and comfortable life.

But this past winter, amid work chaos and struggling to get around in the snow, my father was diagnosed with Alzheimer’s. It has been a very difficult adjustment for me and my family. We continue to adjust and adapt.

It’s a process and a journey. Definitely not one that any of us would have chosen or predicted. Especially since my brother, my only sibling, has developmental delay and other physical issues.

There is not a lot of solace with this illness. Alzheimer’s is a cruel disease. I’ve struggled to learn how to continue communicating with my Dad. I feel helpless and lost sometimes.

He is in very early stages and still knows who I am and is sometimes very much himself. Except for not really. We can’t talk quite the same way we used to and I have to be careful to try and not upset him.

I was looking for books to read and found Inside Alzheimer’s by Nancy Pearce. It is a beautifully written, inspiring and uplifting book. I highly recommend it for anyone looking for answers about dealing with a loved one who has dementia. The tagline of the book is How to Hear and Honor Connections with a Person who has Dementia. Below is an excerpt from her website.

There is a person inside Alzheimer’s and any of the other dementias—a person, just like the rest of us. The person, no matter how progressed the dementia, maintains the ability to feel the joy and satisfaction that comes from being in the rhythm of human connection with others. The disease does, however, diminish that person’s ability to reach out in familiar ways which poses challenges for those of us who want to stay connected.

For over 25 years, I interacted with persons who have dementia and paid attention—looking hard at each interaction for the ways in which she (or he) had been affected by me, by others, and by the world even as she progressed through the disease. Each person guided me during all of the connections and disconnections toward understanding that connection is not so much about knowing what to do or say as it is about learning the ways in which we can “be with” the person in her world so that we can allow her strengths to emerge. Being in the moment and engaging the person with dementia in her world offers constant surprises and gifts of wisdom, insight and compassion—each of us moves beyond isolation and hopelessness; each of us empowered to move forward, to grow.

When I started reading this book I thought I would feel even worse than I already did, but more informed. Instead, I felt uplifted and confident that there would still be some good times ahead.  I really needed to believe this, because I didn’t know how to cope otherwise.

The author writes about interactions that she has had over the years working with Alzheimer’s patients. She showed a lot of humor and joy along with the difficulty. I so needed to hear this.

Since my father’s diagnosis, we still have many good times together. He still has his deep intelligence, sharp wit and love of good food. Sometimes I feel like he is even more open and loving towards me and my brother now than before. Like a barrier has come down.

The future scares me, so I try not to dwell on it and focus on the good that exists now. The present really is a gift.