Category Archives: RecipEmail

There are so many things I love about the work I do.

I love helping clients and course participants to better understand their unique bodies and how to support themselves.

I love the people I meet daily, sitting with them in their place of curiosity and discovery.

I love talking about food and health and why physiology matters. It’s fascinating!

Watching an ‘aha’ emerge in someone’s eyes, voice, or even in their writing on the screen of my computer as they put the pieces of the puzzle together between their body and their food, their history and their health, is a true blessing.

Another thing I love is that, after working with thousands of people ~ both in my private practice and online courses over the years ~ I’ve been able to draw some clinical “evidence”. The evidence is derived from seeing a pattern arise over and over again in a good number of people.

a note from Andrea

a recipe for decadent Hormone Happy Horchata!

maca: What is this crazy root and why will it make my hormones happy?

upcoming!: Tipping the Scale TONIGHT!

Ar you registered for tonight’s call: Tipping the Scale: The Role Your Hormones Play in Influencing Your Health, Happiness & Weight Loss Goals?

If you’re not, hop on over there and secure your spot now It’s not too late!

There are almost 700 people joining me, which confirms what I already knew. . hormones are a HOT topic!

You’ve got ‘em. I’ve got ‘em. But how do we manage them? Is this thing called “balance” always going to elude us? Are we doomed to some of the looming side-effects of hormonal disequilibrium no matter our age? (I’m talking. . . hair loss, night sweats, belly fat, breast tenderness, PMS and more!)

That’s what we’ll start to dive into tonight.

While blueberries often get all the attention for their antioxidant and brain-boosting potential, strawberries should not be overlooked! Research has shown that daily consumption of strawberries showed improvement in short-term memory among other things. Read on!

• Strawberries are among the Environmental Working Group’s “Dirty Dozen”. This means that they’re one of the top twelve fruits or vegetables loaded with pesticides and one that you should always buy organic. Consider this: There is no other commercial fruit more laden with agricultural chemicals.

• Strawberries also contain a good amount of fiber (think about all those tiny seeds). Good for you and your heart!

• The pretty berry contains the flavonoids to help fight free radical damage. In fact, an article printed in ScienceDaily last year stated that (37 strawberries a day) “could keep not just one doctor away, but an entire fleet of them, including the neurologist, the endocrinologist, and maybe even the oncologist.”

in this RecipEmail:

a note from Andrea
get your goji on for the holiday with these Oh-Gee Goji Nakayummies
goji: the most nutritionally rich food on the planet?

They’re so good for you!

I have to admit that I’d never been a fan of goji berries.
My son doesn’t fancy them either.
But really, they’re so good for you! They’re protein and antioxidant-rich, hormone balancing, powerful chewy little nuggets that promote health and longevity. So over the years I’ve gotten pretty crafty about sneaking that goji goodness into myriad recipes.
One of my favorite goji berries recipes is my Oh-Gee Goji Berry Nakayummy. They’re just perfect for Easter.
I wanted to get this recipe into your hands for the holiday weekend. This week I’ll be sending you my all-time favorite goji laden smoothie recipe that the kid in your kitchen or in your heart is going to gobble up with goji giddiness.
And don’t be shy about giving a handful of gojis a go. While I’m not a fan of the flavor, most people just lover them. Use them like you would raisins in GORP, cookies or bars. Sprinkle them on your morning bowl of oats or grain-free seed porridge, you can even throw them in a pot of broth as I suggested last month! Think matzoh ball soup with a little nutritional boost.

It’s here! It’s here!

It’s spring I’m talking about.
Yes indeed. It’s here. Have you noticed it too?

Every spring I fall in love all over again. . .

I fall in love with the weather, teased by the whimsical days of warmth and sunshine.

I fall in love with the signs of life blossoming around me, the baby chicks in the neighbors yard and the daffodils on the front lawn.

I fall in love with tender spring greens sprouting in the garden and delicately lined up at the farmer’s market in sweet little bundles.

I fall in love with freshly picked morel mushrooms, earthy, nutty and comical to behold.

And I don’t know about you, but I most definitely fall in love with cleansing my liver ~ the largest internal organ in my body and my functional body guard for protecting me from all the toxins I’m exposed to everyday, from phthalates to BPA to those pesky excess estrogens!.

Make that I ALMOST never get sick. . .

Spring has arrived and everything is coming up, well, everything is coming up BROTH.
It’s true. Broth is springing up all over the place.
Last week I was a part of two very active Facebook conversations about broth. One about cracked bones and fish heads. The other about cracked mason jars and non-toxic freezer containers.
I’ve been having detailed discussions with a holistic chef who is making nutrient-dense broths for blended soups for a number of clients I have on a specific gut-healing protocol. Broths blended with cooked veggies and healing spices.
And, thankfully, I’ve been the lucky recipient of broth-laden care packages to help heal what’s been ailing me. Ice cubes of bone broth and a jar of Magic Mineral Broth. Because even though I never get sick, I actually got knock-down sick last week!
I was sick enough to have to postpone a class I was scheduled to teach this past weekend. A first for me. And the responses I got to my email of the date change were tremendous. The students were kind. They were thoughtful. And, there were many that said: I never get sick either and I’m sick too!

Gong Hey Fat Choy!

(That means Happy Chinese New Year.)

Back in the days when I worked in book publishing, Chinese New Year was a grand time for sweet indulgence and taking a deep breadth. I worked with suppliers from around the globe, but most were located in China, with offices in Hong Kong.

When I traveled to Hong Kong it was hard work. I was often on press check, woken up around the clock to go to the print factory and look over sheets as they came off the printing presses. Certain books wouldn’t be printed without my approval and it took a keen eye and stellar fortitude to check for color perfection at 2, 3, 4am. Though not much could bring me to tears, the pressure of those excursions could, and often would!

But there was always the reward.

As we truck on toward the end of 2011 I find myself glancing back over my shoulder at the year past and looking forward to 2012 with excitement and anticipation. (Check out my two January offerings at the bottom of this page!)
There’s so much to be grateful for this year. I’m especially savoring the developing relationship I have with my son, Gilbert, as he grows up and becomes more independent and clear about his own needs, desires and passions. I love how he opens the fridge and makes himself a snack of sauerkraut and carrots or black beans and corn chips or when he whips up personal drink concoctions in the blender. (The raspberry pink splotches on the wall I could do without.)
Eleven-years-old may bring a bit more eye-rolling, but I’ll take it if it comes with the laugher, compassion and communication we’ve been having together lately. This new year I wish for more of the same in terms of a graceful evolution of our mother-son relationship.