4. Consume Warm Food & Beverages. For most people, as the weather chills we crave warm foods. I have to confess, instead of water, I love to drink herbal teas in the winter instead. This adds to the feeling of hygge. A few favorites are rooibos and fennel. The rooibos is Afri- can red tea that is as hydrating as water. It is a nice alternative and without caf- feine. Fennel tea is a wonderful calming herb. It also helps cure colic in babies who are 6 months of age or older as well as acting as an anti-spasmodic for a stomach ache in a sick child. If you are unable to fi nd the tea bags, one-tea- spoon fennel seeds per cup steeped and strained for fi ve minutes with boiling water will make a lovely tea.
As much as I would love to say I eat salads all winter, I have to say I don’t al- ways. I swap out my salads for green soup and below I will list one of my favorite recipes. I call it my green smoothie soup
and I honestly have this most every day. It’s a wonderful way to include anti-infl amma- tory green vegetables in your diet in a fast warming way.
The most important factor in deter- mining happiness is our relationships with those close to us. It is the practice of spending quality time with friends and family that really creates the cozy feeling we all crave. So grab a cup of tea, warm mulled wine or some soup. Try eating your dinner by candlelight and treat yourself to some calming quiet moments to allow yourself some self-care and embrace the changing season as it arrives.
Alison Metsker AADP, IHC is a Certifi ed Integrative Holistic Health Coach and Nutrition Teacher. She is also a trained French chef and has been studying nutri- tion for over 20 years. For more information contact her at 207-749-2905 or absolute-
mindbodyhealth@gmail.com.
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Green Smoothie Soup (adapted from an original 20 year old recipe)
• 4 zucchini (yellow summer squash is also a good alternative) • 1 sweet onion or leek • 1 bunch Dill • 1 bag frozen baby peas (use fresh when available) • ½ bag baby lima beans(use fresh when available) • salt and pepper to taste (if wanted) • 2 cups of kale, fresh or frozen • Other options: Add 1 cup of whatever else you have in your fridge that is green (spinach, brussel sprouts, regular or savoy cabbage, etc.) 1 teaspoon herbs de Provence
1. Sauté the onion until soft. Cut the zucchini in thick slices and add all other ingredients with enough chicken or vegetable stock to cover.
2. Cook about 20 minutes. If you are adding kale or spinach, I add these after 15 minutes.
3. Transfer ingredients to a blender or use an immersion blender to puree it in the pot.
4. Enjoy! I like to serve this with Irish brown bread and also love to take the soup in a bottle to go!
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