Friday, July 18, 2014

How to Change a Bully

Ethan Blecher Braves a Bully chapter book
Many of you know I'm a children's author and today I'm pleased to announce my latest book, Ethan Blecher Braves a Bully, is officially launched. Volume 1 of this new series with Ethan Blecher navigates the struggles every child might encounter in elementary school. Parents and teachers will appreciate that it's a fun read for kids, but not irreverent.

Our "every child" hero finds himself the focus of a bully in his new school. His parents decide to send him to spring camp hoping he will make some friends, but the outlook turns terrifying when his nemesis shows up. Find out if Ethan's fearful attitude and shy nature get the best of him or will he muster some courage and stand up to the bully?

Monday, July 14, 2014

Three Bean Salad

Three Bean Salad
My green beans are producing enough for a meal every day. Unfortunately those lengthy legumes are hard to spot amongst like-colored foliage. Plus foraging through the greenery, my arms get a bit chafed from the leaves. Lots of veggies have nasty little prickles on them that can scratch and poke at you.

The best part of those green delights? ... the plants were completely volunteer this year. That's the bonus of composting and then working the lovely completed soil into the garden in early spring.

Sunday, July 6, 2014

Acid vs Alkaline in the Body—Is it Important?

Why should I be concerned about foods that make my body acidic?

Does that mean I shouldn't eat oranges or lemons?

What's this acid vs alkaline thing all about anyway?

It's likely the last time you heard the word pH was in high school chemistry and it set your head spinning. You've probably never heard that your body's pH level is important for good health. So let me try to make the subject clear for you.

Wednesday, July 2, 2014

Wisdom Wednesday

It's summer time. July 4th festivities. Time for grilling veggies. I found a great recipe in The Costco Connection for vegetable seasoning—perfect for any cooked veggies whether roasting in the toaster oven or grilling on the BBQ.
Vegetable Seasoning
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried chives
1 tsp dried marjoram
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp dired thyme
Makes 2 Tbsp, enough to season 8 servings of vegetables. Make a larger batch and store it in a used, clean spice jar to have on hand for the next time.

Tuesday, June 24, 2014

4 Roots to Optimum Wellness

root n. 1 Part of a plant that provides support, draws water and nourishment, and stores food. 
2 Source of action. 3 An essential part.

Let's review what I've addressed in separate blog posts about how to achieve optimum wellness. I believe there are four essential parts to being healthy. I call them roots. If you make healthy choices in each root area, you will achieve optimum wellness—feeling supported, watered, nourished and full of energy.

The four roots of optimum wellness are dietexercisesleep and attitude.

Root One: Diet
It is not a coincidence that disease is on the increase at the same time our diets consist of more artificial and sugar-ladden ingredients, meats and dairy laced with antibiotics and hormones. Cancer has now become the number one killer. And, its a big money maker for the health and pharmaceutical industries.

Wednesday, June 18, 2014

Wisdom Wednesday

I always make a large amount of brown rice when I make it because it takes so long to cook (55 minutes) compared to my other whole grains of choice—quinoa, millet, steel-cut oatmeal and faro (15 minutes). Then I have leftover rice to use in another recipe. Like this Brown Rice & Roasted Vegetable Salad.

Saturday, June 14, 2014

Brown Rice & Roasted Vegetable Salad

Recently I attended the regional Society of Children's Book Writers & Illustrators (SCBWI) conference. When registering for the conference, I was able to choose vegan as my choice for lunch. Yippy! I appreciate that the conference organizers always think of the growing number of vegetarians and vegans in our community of children's writers. Usually the only choice available for me is vegetarian, which means there is cheese I remove before eating.

The vegan lunch I received was a mixture of brown rice and various roasted veggies with a yummy light dressing. Delicious! I kept thinking, I must try to duplicate this and pass it on to you—my faithful readers. And so here it is...

The salad I had at the conference contained green beans, zucchini, yellow squash and bell peppers. I added asparagus and carrots to my salad (shown in the pictures). You can add (and subtract) any veggies you want. Make it sing with what you love.