[SimplyLivingWell]

This edition includes a Welcome letter introducing the Newsletter to subscribers, information about Community Supported Agriculture, a recipe for a French Lentil and Shiitake dish, instructions on yoga and upcoming lectures and events.

Please send any comments or suggestions to: Katherine@simplylivingwell.net
Website http://www.simplylivingwell.net (under construction)

This month's newsletter includes:
1. Introduction Letter
2. Quote of the month
3. Link of the month
4. Upcoming Lectures and Classes
5. May's recipe
6. Yoga Practice, Dirgha Pranayama
7. Article--Community Supported Agriculture
8. 6 Month Counseling Program
9. More about Katherine Jamieson, Holistic Health Counselor

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Dear Newsletter Subscribers,

Welcome to the first edition of the Simply Living Well monthly e-mail newsletter!

I have met many of you at my Yoga classes, through my connections with the Department of Health Wellness at Work program, or at talks and workshops I have led in New York City. Thank you for expressing interest in Holistic Health Counseling and Yoga instruction and for being committed to your own healing and wellness.

My goal in developing this newsletter is to provide unique tips on healthy living, delicious recipes, informative articles, and notices about upcoming yoga and Holistic Health events.

This newsletter is provided as a free service for all who are interested in their own wellness, now and in the future. Please forward it on to your friends and family, and anyone you think might benefit from a Holistic approach to their health concerns.

I am committed to making this newsletter as useful to you as possible, and I welcome your feedback in all areas.

Best wishes to all,

Katherine Jamieson
Holistic Health Counselor and Certified Yoga Instructor

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QUOTE OF THE MONTH

"In the end I find I can't separate brain from body. Consciousness isn't just in the head. Nor is it a question of mind over body. If one takes into account the DNA directing the dance of the peptides, (the) body is the outward manifestation of the mind."
--Dr. Candace Pert, former chief brain biochemist
National Institute of Mental Health
(As quoted by Dr. Christianne Northrup, in Women's Bodies, Women's Wisdom)

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LINK OF THE MONTH

Looking for an affordable way to enjoy homemade cooking, eat more organic foods, and support small, local farmers? Join a CSA--Community Supported Agriculture! You pay one fee to join for 9 months. Then, every week, you go and pick up your share of organic produce. It's fun, provides an incentive to cook healthy meals at home, and is great for you, our local farming communities, and the environment. Be sure to join by June 1, when the shares become available. To find out about a CSA in your neighborhood, go to this link:

www.justfood.org/html/csa_home.html

Read more about the history of CSAs in the article below.

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UPCOMING EVENTS and PROGRAMS

Lunchtime SUGAR BLUES Lecture

Do you get intense cravings for sugar that you have trouble resisting?
Do you crave sugar in the afternoon and nighttime?
Have you tried to stop eating sugar only to feel you've been deprived?

Reducing the amount of refined sugar in your diet can be one of the most significant steps to take in improving your overall health. Come find out more about the links between your diet and your cravings, the diabetes and hypoglycemia connection, and how to reduce your sugar intake without feeling deprived.

Tuesday, May 27th 12:00-1:00 PM
80 E. 11th St, #336
Between Broadway and University

This is a free program and space is limited. Please RSVP to Katherine@simplylivingwell.net by May 20th to reserve your spot.

Lunchtime "HEALTHY SMOKER" Lecture

Have you tried to quit smoking or cut down without success?
Do you want to improve your eating and lifestyle but continue smoking?
Would you quit smoking if you knew you wouldn't gain weight?

Come find out about the connections between your diet and cravings for cigarettes, the yin and yang of foods, and how to reduce the negative impacts of smoking on your body through nutrition, acupuncture and herbs.

Monday, June 2nd 12:00-1:00 PM
80 E. 11th St, #336
Between Broadway and University

This is a free program and space is limited. Please RSVP to Katherine@simplylivingwell.net by May 20th to reserve your spot.

INTRODUCTION TO YOGA Series

Special offer of 6 private 1-hr yoga sessions for the price of 5!

Series includes:
1. Individualized yoga program to address health concerns and goals
2. Books, articles and tapes to support yoga practice at home
3. Calming music, incense and aromatherapy
4. Yoga mat

Cost for the program: $375.00 ($450.00 value)

Offer ends June 1st.

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RECIPE French Lentil Shiitake Salad

This is a delicious and healthy lunchtime meal, easy to make and very filling!

French Lentil Shiitake Salad

8-10 Shiitake mushrooms
2 cups French lentils
4 cups water
8 inches wakame or kombu (sea vegetables)
1 tsp. thyme powder
1 tsp. dried rosemary
2 medium parsnips
2 TB. Tamari soy sauce
4 cloves garlic, diced
1-bunch scallions
1/2 cup basil
3 TB. Olive oil
1/2 tsp. black pepper

1. Soak the mushrooms for at least 20 minutes and cut up.
2. Wash lentils. Put in pot with water.
3. Add kombu or wakame to water and bring to a boil.
4. Add thyme powder and rosemary to lentils.
5. Cover and simmer for 15 minutes on low heat. Uncover and add chopped parsnips and mushrooms. Cover and simmer for 15 more minutes.
6. Transfer lentils into a big bowl; add soy sauce,garlic,scallions, basil, olive oil, and black pepper.
Optional: You can add leftover or fresh grains of any kind to this dish.

From: The Energy Balance Diet by Joshua Rosenthal

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YOGA PRACTICE

Pranayama are Yogic Breathing Techniques. Prana means life force and ayama is to control or master. Thus Pranayama means literally the practice of mastering the life force. Since we access prana directly through the breath and we breathe all day, a very practical and useful way to increase the flow of prana in our system is to practice conscious breathing techniques.

DIRGHA PRANAYAMA: Complete Breath/ Yogic Breath/ Three Part Breath

This pranayama is done with long, slow, deep breaths while focusing on the three areas of breathing, the abdominal region, the thoracic region, or middle chest, and the clavicular region in the upper chest and shoulders.

Breathing into all three centers allows for the fullest and most complete breathing possible, thereby opening ourselves up to the fullest experience of prana in our body.

TECHNIQUE:
1. Lie down on your back or come into a comfortable seated position with your spine erect.
2. Begin taking long, slow, deep breaths through the nostrils.
3. As you inhale, fill the 3 chambers of the lungs, beginning with the abdominal region (belly) , then the thoracic region (ribs) and finally the clavicular region (chest). Notice each chamber expanding as much as possible as the breath flows from the lower, middle, and upper region of the lungs in a wave-like motion.
4. As you exhale, allow the breath to flow out of the lungs (as if deflating a balloon) in a relaxed and natural way.
5. Continue taking several deep breaths in this way, keeping your body totally relaxed without inducing any strain. Let the breathing be smooth, even and uninterrupted.

BENEFITS
1. Breaks down the old habit of shallow breathing and creates a new pattern of deep, full breathing and relaxation.
2. Relaxes the body and calms the mind.
3. Improves digestion and elimination.
4. Very soothing during menstruation, especially when there is discomfort.
5. Tones the abdominal muscles, diaphragm and lungs

Information adapted from the Pranayoga Teacher Training Materials, by Dr. Jeffrey Migdow, MD.

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ARTICLE: COMMUNITY SUPPORTED AGRICULTURE

WHAT IS COMMUNITY SUPPORTED AGRICULTURE (CSA)?

CSA is a relationship of mutual support and commitment between local
farmers and community members who pay the farmer an annual membership fee to cover the production costs of the farm. In turn, members
receive a weekly share of the harvest during the local growing
season. The arrangement guarantees the farmer financial support and
enables many small- to moderate-scale organic family farms to remain
in business. Ultimately, CSA creates "agriculture-supported
communities" where members receive a wide variety of foods harvested
at their peak of ripeness, flavor and vitamin and mineral content.

As Wendell Berry identifies, "how we eat determines to a considerable
extent how the world is used." With this in mind, it is important to
remember that the goals of CSA support a sustainable agriculture
system which . . .

--provides farmers with direct outlets for farm products and ensures
fair compensation
--encourages proper land stewardship by supporting farmers in transition toward low or no chemical inputs
--strengthens local economies by keeping food dollars in local communities
---directly links producers with consumers allowing people to have a
personal connection with their food and the land on which it was produced
---makes nutritious, affordable, wholesome foods accessible and widely available to community members.

There are many kinds of CSA. All include payment in advance at an
agreed upon price. In some, members of the community purchase
a "share" of the anticipated harvest, while in others they sign up
for a predetermined amount of produce over the course of the season.
In most cases, this commitment implies a willingness to share with
the farmer both the bounty from the land and at least some of the
risks involved with production.

In return for fair and guaranteed compensation, consumers receive a
variety of freshly picked, (usually organic) vegetables grown and
distributed in an economically viable and ecologically responsible
manner. Some farms also offer fruit, herbs, flowers and other
products. In this way, farmers and members become partners in the
production, distribution and consumption of locally grown food.

One fact also to consider, organic food produced with local
communities is not the same as organic food transported over long
distances. When members obtain food from local farmers, environmental
costs associated with the transport, processing and distribution of
organic food and the consumption of fossil fuels are significantly
reduced. Considering that the organic food available to members was
produced locally rather than transported over long distances, the
cost to the environment is significantly less.

WHAT IS A SHARE?

A "share" is usually enough to feed a family of four or a couple on a
vegetarian diet. Sometimes "half shares" are available. The price of
a share for a season varies widely. Depending on each farm's costs of
operation, total months of distribution, variety of crops available
and productivity of the soil. Most full shares fall with the range of
$300 to $600. Actual cost of produce to the member varies, but is
generally comparable to prices in the supermarket.

CSA BACKGROUND

CSA is a relatively recent phenomenon in the United States and
Canada. Teikei the CSA equivalent, which literally translated
means "partnership" or "cooperation", was first developed in Japan,
by a group of women concerned with the use of pesticides, he increase
in processed and imported foods and the corresponding decrease in the
farm population. The more philosophical translation for teikei
is "food with the farmer's face on it." (Van En 1992). In 1965
Japanese women initiated a direct, cooperative relationship in which
local farmers were supported by consumers on an annual basis.

In 1984 Jan Vander Tuin brought the concept of CSA to North America
from Europe. Jan had co-founded a community-supported agricultural
project named Topanimbur, located near Zurich, Switzerland. He
introduced the idea to Robyn Van En at Indian Line Farm in S.
Egremont, Massachusetts and the CSA concept in North America was
born.

Robyn Van En, Jan Vander Tuin, John Root, Jr. and Charlotte Zanecchia
formed a core group. They began the first season of their CSA with a
small apple orchard operation, and gradually began introducing
the "share the harvest" concept to the community. By spring of 1986,
Hugh Ratcliffe had joined on as the farmer, and they began to offer
shares in their vegetable harvest. Within four years, the Indian Line
CSA expanded from 30 to 150 members. Today, thanks to the pioneer
efforts of Robyn Van En, the CSA concept has spread across the
nation. More than 1,000 CSA's are supported by members of local
communities.

By Robyn Van En, Center for CSA Resources
www.csacenter.org (You can visit this site to find a CSA in your area - click on the directory link and enter your state or zip code.)

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6-MONTH HOLISTIC HEALTH COUNSELING PROGRAM

Nutrition is a fundamental aspect of health. The food we eat becomes part of our blood cells, which then feed our tissues and vital organs. When we eat food that has limited nutritional value, our cells weaken. When we eat quality foods our bodies reflect that nourishment through vitality, balance and joy.

Whole, natural foods--vegetables, whole grains, beans, fruits--are quality foods. By shifting your diet to healthy, balanced, quality foods, you can support your body to heal itself and prevent future disease.

My fully supported 6-month program includes :

--Two One-on-One sessions a month
-- Food and supplement samples
-- Easy to cook recipes
-- Books, tapes, and articles on health and wellness
-- Health Food Store Tour
-- Yoga, meditation and breathwork
-- Monthly group hands-on cooking classes
-- Reiki and massage

Working together, we will discuss all the issues that contribute to your relationship with health and nutrition. Often our health concerns arise from a lack of attention to our mental, physical, spiritual and emotional needs. Holistic health care addresses all of these needs equally. When we complete our work together you will feel healthier, more energized, and you will have the skills to maintain this state of wellness for years to come.

One-hour initial consultations about the 6-month Holistic Health Counseling Program are Free. Please contact me at Katherine@SimplyLivingWell.net or at 718-858-0031 to set up an appointment.

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ABOUT KATHERINE JAMIESON, HOLISTIC HEALTH COUNSELOR

Katherine was trained in Holistic Health Counseling through the Professional Training Program at the Institute for Integrative Nutrition in New York. She was certified to teach yoga in 2001 through the New York Open Center Prana Yoga Teacher Training, instructed by Dr. Jeffrey Migdow, MD. She holds a B.A. in Psychology and Sociology from Wesleyan University.

Her practice combines cutting-edge, holistic nutritional theory and yoga breathing and postures, to help people address their health concerns and attain optimal health and well being in their lives. She has taught yoga and Holistic Health practices with the New York City Department of Health Wellness at Work program, the Hospital for Joint Diseases, and Beth Abraham Health Services. She has a private practice in Manhattan and Brooklyn, as well as lecturing and presenting at Health fairs and seminars. To arrange for a workshop or a free initial consultation, you can reach her at Katherine@simplylivingwell.net or call 718-858-0031.

Consultations are held in Manhattan and Brooklyn.

Simply Living Well
80 E. 11th St, #336
Between Broadway and University
718-858-0031

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THANK YOU FOR READING AND BE WELL!