Listing all posts from January of 2012. Show all posts.
  1. Meet, Eat and Greet with holistic health coach Marika Blossfeldt
    Please join me this Saturday at 11 am at the Beacon Art Emporium at 500 Main Street in Beacon for the kick-off event for my upcoming lecture series.
    Enjoy a sampling of healthy and delicious dishes from my book. I will be making the polenta with roasted sunflower seeds p 112 for sure and surprise you with a few other delectable dishes.
    I will share my down-to-earth food philosophy with you and tips on how to keep up energy, balance blood sugar levels and manage weight this winter season. Eating well does not have to be complicated – let me take the mystery out of eating healthy.
    Books will be for sale and I will be happy to sign one for you. 
    RSVP Leah Quinn 845- 765-1535
  2. About those New Year resolutions

    Sometimes I wonder whether all this goal oriented living is the way to go. Some healthy goal setting is useful for sure, don’t get me wrong. However, if we constantly live for something that will happen in the future, we might be in danger of not living in the present. If we are so fixated on the goal we might not be aware of the process. We might not be fully present to what is happing right now. By chasing the rainbow we miss being still. Without being still we cannot open up to allow things to come to us, to receive.

    So I came up with a different set of resolutions this year. Maybe you’d like to add one or two to your list as well:

    1.  Trust the process of life

    2.  Listen to my inner voice and act on it

    3.  Consult my heart first when making decisions

    4.  Create moments of stillness throughout the day

    5.  Use every chance to appreciate beauty

    6.  Release the need to be perfect

    7.  Find pleasure in all that I do

  3. Mushroom Barley Soup Serves 6

    Here is a lovely version of the classical mushroom barley soup. What makes this version so delicious is the use of butter, soy sauce and sherry. I include carrots as well. 

    ½ cup (120 ml) barley, rinsed

    6 cups (1½ l) water

    2 onions, chopped

    2 cloves garlic, minced

    3 tablespoons butter

    1 pound (500 g) mushrooms, sliced

    1 teaspoon salt

    6 tablespoons soy sauce

    ½ cup (120 ml) medium dry sherry

    2 carrots, halved lengthwise, then sliced crosswise


    In a large pot, cook the barley in 2 cups (500 ml) of the water until tender, about 1 hour.

    Sauté the onions and garlic in the butter. When they soften, add the mushrooms and the salt. Continue to sauté until the mushrooms are tender.

    Stir the sauté into the cooked barley, then add the remaining 4 cups (1 l) water, soy sauce, sherry and carrots. Bring to a boil and simmer, covered, for  20 minutes.

    Adjust taste by adding more soy sauce or sherry if necessary. Add pepper to taste.


Copyright © 2018 Marika Blossfeldt, HHC, AADP
36 Lincoln Ave    Beacon NY 12508    646-241-8478
A Division of Delicious Nutrition