ADVENTURE

adventure 4 WAYS TO

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There are many reasons to say “I love you” to the special people in our lives: because it’s a new year, because it’s Valentine’s Day, and because it’s just the right thing to do, isn’t it? The question is how to say it.

Not to worry. Here at Inspire Health, we’ve got you covered. 1. TIME TRAVEL. If your schedule permits, why not travel back to the place where you first met, kissed or, if you’re married, got engaged? In every relationship, there are dozens of special “firsts.” The key is finding the one that is the most meaningful for you and reliving it together. Talk about it when you’re there. You’re sure to remind each other of things that were long forgotten. It’s almost impossible not to smile when immersed in the happy memory that first brought you together. 2. UNPLUG. Electronics are everywhere — they’re in our homes, cars, pockets, purses and bare hands almost every minute of the day. They’re also on just about every dining table in the country. Unless you’re on call with the hospital, you can probably afford to have a meal without the interruption of a ringtone. Put it away and pay attention to the person in front of you. They will appreciate it more than you know. By Michele Robert Poche

3. CHANGE YOUR SHOES. Try looking at life from a different perspective. Maybe he’s a big outdoorsman but you’ve never spent a night in a tent. Or she’s a theater lover but you’ve never even seen “ Cats ” . It’s time to put your interests second. Make a plan to do something from his or her favorite list of pastimes. Worst case scenario? You make them happy, even if you didn’t enjoy the activity. Best case scenario? You now have a new hobby you can enjoy together.

4. AGREE TO DISAGREE. Not every conflict needs a resolution. It takes two people to make a relationship — two different people, with different backgrounds, points of view and opinions. So there will be spats. And arguments. And full-on, knock-down, drag-out fights. It’s important to know the difference. Arguing about toothpaste brands or how much to feed the dog just isn’t worth the trouble. Make the effort to concede here and there as a peace offering.

EATIN G clean

The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body

amie valpone creator of thehealthyapple.com foreword by MARK HYMAN, MD

By Patricia Danflous AMIE TEACHES YOU TO

EAT WELL

Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body by Amie Valpone, TheHealthyApple.com, Houghton Mifflin Harcourt (March 2016), $25

Get ready to eat better, feel better and maybe even look better! How about starting with Vanilla Bean Coconut Ice Cream? Sounds great, doesn’t it? You will find the recipe for the delicious healthy treat in Amie Valpone’s “ Eating Clean, ” which hits the shelves this spring.

Best known as the founder of TheHealthyApple.com, a site dedicated to detoxing and clean eating based on personal experiences, Valpone’s book is a well-written, easy-to-follow guide with more than 200 recipes.

Following a decade of frustration and suffering from a range of digestive disorders, Valpone took charge of her body and her life, healing through detoxing and a clean eating lifestyle. By incorporating processes such as yoga, meditation, herbal medicine and acupuncture, along with a diet of organic, fresh, unprocessed foods, the culinary nutritionist shows others how she now lives symptom free.

In “ Eating Clean ” you will learn more about Valpone’s work with integrative and functional medicine physicians to address her issues, including lyme disease, heavy metal accumulation, hypothyroidism and adrenal fatigue. In addition to vegetarian recipes that are free of gluten, dairy, soy, corn, eggs and refined sugar, you will find a 21-Day Elimination Diet, instructions for food reintroduction, a two-week meal plan and an extensive grocery list.

Whether you are suffering from digestive and inflammation issues or just want to reset your body, Valpone’s suggestions can help you feel better without feeling hungry. Be sure to try that coconut ice cream or learn how to make carrot fettuccine.

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WITH SPICY HOT CHICKPEAS

Ingredients:

CHOPPED SALAD  4 cups stemmed and chopped curly kale leaves  2 hearts romaine lettuce, chopped  2 cups chopped asparagus, blanched and drained (see tip)  1 cup chopped roasted red peppers (jarred is fine)  1 cup fresh or thawed frozen corn kernels  1 cup chopped cucumber  1 cup chopped tomato  1 cup diced avocado  ½ cup chopped dill pickles  1/3 cup unsalted roasted sunflower seeds (see tip)  Tahini sauce (recipe below) SPICY HOT CHICKPEAS  1 tsp. olive oil  1 can (15 ounces) no-saltadded chickpeas, rinsed and drained  2 Tbsp. hot sauce  1 tsp. reduced-sodium tamari This salad is all plants and all amazing. Chop your way to crunchy salad heaven, and top it off with spicy chickpeas. Now we’re talkin’ salad! Makes 4 large servings S alad Chopped

Directions:

1. To make the salad, layer the kale, lettuce, asparagus, red peppers, corn, cucumber, tomato, avocado and pickles in a large bowl, and chill in the refrigerator. 2. To make the chickpeas, put the oil in a large skillet (cast iron if you have one) or mist with cooking spray, and heat over medium heat. When the skillet is hot, add the chickpeas and shake the pan briefly to evenly distribute the oil over them. 3. Let cook, shaking the pan occasionally so the chickpeas cook evenly, until browned all over, 12 to 15 minutes. 4. While the chickpeas cook, put the hot sauce and tamari in a small bowl and stir to combine. 5. When the chickpeas are brown and crisp, pour the hot sauce mixture in the center of the skillet, and shake the pan or stir well to combine. 6. Add the hot chickpeas to the chilled salad, top with tahini sauce, toss until evenly distributed, and serve.

TIPS:  To blanch the asparagus, put the chopped pieces in a small saucepan and barely cover with water. Bring to a boil, then remove from the heat. Let the asparagus sit in the water for 1 minute, then drain, rinse with cold water to stop the cooking, and drain again. If time permits, chill the blanched asparagus in the refrigerator before assembling the salad.  To toast the sunflower seeds, heat them in a small skillet over high heat, shaking the skillet frequently, until fragrant, 3 to 5 minutes. Let cool on a plate before adding to the salad.

TAHINI SAUCE Makes 1½ cups

Ingredients:

 1 cup water  ½ cup tahini  ½ cup lemon juice  1 Tbsp. chopped garlic  ½ tsp. salt

Directions:

Put all the ingredients in a food processor or blender, and process until smooth. TIP: Like all natural nut butters, tahini needs to be stirred well to incorporate the oil prior to use.

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“When we fulfill our function, which is to truly love ourselves and share love with others, then true happiness sets in.” ― Gabrielle Bernstein

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