Special Supplement - Ethical Vegan Therapist Directory 44

WASHINGTON, DC

Christine Jackson, MSW, LICSW

Location: Washington, DC Age Range: Individual Adults Specialties/Approaches: Psychodynamic therapy with focus on depression, anxiety, and chronic illness Contact Information: 202-465-2566 or christinejackson.msw@gmail.com Insurance Plans: In-network with CareFirst/BlueCross BlueShield and Cigna

Beth Levine, LCSW - C

Location: Rockville, Maryland Age Range: Adults Specialties/Approaches: Adults in individual settings. Help people with anxiety, depression, relationship difficulties. Trauma informed. Integrate IFS, body-centered, mindfulness, and other approaches. Contact Information: 301-279-7779 or BethLCounseling@aol.com Website: www.BethLevineCounseling.com Insurance Plans: None Sliding Scale Available: Yes

WASHINGTON STATE

Susan Costello, MA, CPCC (Counselor, psychotherapist, certified life coach) Location: WA State but working strictly virtually nationwide Age Range: 18 yr. and up; individuals and couples Specialties/Approaches: Psychodynamic / Cognitive/Behavioral / Positive Psychology / Life Coaching Counseling Blend / Humanistic / Eclectic Contact Information: 508-524-4859 or susan@exceptionalcoaching.com Website: www.exceptionalcoaching.com Insurance Plans: Self-pay, no insurance accepted, happy to offer 10% discount to other vegans. Sliding Scale Available: No Miscellaneous: I have been in private practice since 1981 and have been vegan for 23 years!

Thank you to April Lang for this resource.

Ingredients

•1 medium-sized eggplant, diced into 1-inch cubes •1 tablespoon extra virgin olive oil •1 yellow onion, finely chopped •2 cloves garlic, minced •2 celery ribs, diced •1 medium red bell pepper, seeded and diced •1 Jalapeño, minced •1 15-ounce can of diced tomatoes •3 tablespoons tomato paste •1 tablespoon Agave nectar •1/8 cup capers, rinsed and drained •10 green olives, halved •1/4 cup red wine vinegar •1 teaspoon oregano •pinch of sea salt •pinch of red pepper flakes

Instructions

•

Using a pot with a Steamer Basket, steam the eggplant until it is soft, about 10 minutes. • Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, red bell pepper, and jalapeño. Sauté for 10 to 12 minutes, occasionally stirring until the vegetables are tender. Add the steamed eggplant and sauté for a few minutes longer. • Stir in the rest of the ingredients and bring to a boil. Reduce the heat and simmer uncovered gently for 30 minutes.

Serve hot or cold with your favorite bread!