Turkey Meatloaf with Mom

In the snowdrift that is Long Island and taking some time off from private clients this week and next, I decided to cook some turkey meatloaf for my mother in a way she’s never had it before.

In my life and times studying and eating food, I have always loved meatloaf. However, I can’t put meatloaf and healthy in the same sentence. Usually, because the “meat” used for a traditional meatloaf was the cheapest and fattiest cut ground up with whatever leftover vegetables there were and shaped into a loaf. It was gourmet even back when it surfaced in the 1950’s kitchen, but it was cheap and easy to make.

So I bring you a slightly healthier, slightly more elegant version of my mother’s meatloaf, made with her by my side, doing what she always does – direct and nag me that I’ve dropped onions and peppers on the floor. She doesn’t care that Julia Child did as well. I could only imagine how mothers have influenced the great chefs. I wonder if Bobby Flay had the same relationship with his mother when he was inventing things as a kid in her kitchen. Love, take it any way you can!

So, here’s the recipe. I bet your mouth is watering and your heart full, the way you should always approach cooking.

An elegant Turkey Meatloaf

Ingredients:

1 small onion, diced small

1 shallot, chopped small

3 cloves of garlic, smashed and chopped fine

2 carrots, peeled and diced small

1 tablespoon of olive oil

2 lbs 97% lean ground turkey

1 28 ounce can of crushed san marino tomatoes (imported from Italy – organic is best)

2 eggs (organic, cage free are best)

1/2 cup panko breadcrumbs

Herbs de Provence (2 teaspoons)

Fresh rosemary chopped (2 teaspoons)

1 teaspoon paprika (ground)

pepper to taste (there’s enough salt in the tomatoes)

Directions:

Preheat oven to 350 degrees.

Mix turkey, tomatoes, bread crumbs, eggs, and chopped rosemary in a large mixing bowl with a wooden spoon (your hands are better – make sure to clean them thoroughly first!) and set aside.

Meanwhile, heat olive oil in a 12 inch frying pan with high sides and add onion, shallot, garlic, carrots, herbs de Provence and paprika once oil is hot. Saute 10 minutes until carrots are soft.

Add vegetables to the meat mixture. Stir to combine.

Place mixture in 13X9 baking pan and bake at 350 1 hour. Check at 1 hour for doneness with toothpick to see if comes out clean and top is set.

If you like, mom adds ketchup and breadcrumbs on top to form a crust. I would never do this, but sometimes, mom’s way is best and traditional! And traditions are important. I might also add reserve some of the tomatoes and add to the top with additional fresh chopped herbs for the same effect, but mom won this time

Enjoy the snow!

biking, cheffing, and fall vegetables

Fall is one of my favorite seasons – the yellows, the oranges, the deep reds…yes, it describes the changing leaves, but also the wonderful vegetables available at the farmers market. I’ve been biking around new york every weekend (and some weekdays), looking at trees, life, its just heaven and its a wonderful way to burn off all the great recipes I’ve been testing and tasting lately.

Just this week, I made a fabulous roasted acorn squash. These vegetables (fruit really, they have seeds!) are so delicious and sweet all you need to do is split them open, scoop out the seeds and sprinkle with a touch of cinammon. Want a little extra richness you could spritz on some olive oil or melted butter in a water mister or you could just use a spoon. Roast them for 45 minutes and the skin will get soft enough you can just cut into pieces and pop the whole thing in your mouth. The skin is still a bit too hard for you? Just eat around it.

Also at the end of summer, beginning of fall, we’ve got pumpkins, butternut squash and tons of green vegetables still around. I tend to focus more on autumn soups like butternut squash and bean soups such as creamy black bean and white bean. A touch of white truffle oil and its heaven in a bowl.

So get out there on your bike, your feet and walk, run or bike around to see all fall has to offer. You’ll be surprised with its splendor!

Like these recipes? Contact me for a cooking class in your home or to learn more about my professional personal chef programs available to you in New York City. My website is www.sobelwellness.com. I can also do long distance consultations about what to cook and buy at farmers markets as well as general chatting about your health.

Endocrine disrupters and the feminization of the human species?

According to an article published in the Independent (London) on December 7, 2008, entitled “It’s Official: Men really are the weaker sex“, the author, Geoffrey Lean writes: The male gender is in danger…and a host of common chemicals are to blame.

Men, if its one reason to eat organic food, it should be preserving your penis and your masculinity! Read on…

The chemicals are known as “endocrine disrupters” or quite literally “gender benders” because these chemicals will interfere with hormones. The chemicals include: “phthalates” which are used in food wrapping (think shrink wrap on your meat! and other packaged food – especially vaccuum sealed food like cold cuts!), flame retardants in furniture and electrical goods and many pesticides.  Now more than ever, eat organic! And, organic local food from the United States (anything that is “organic” but that is grown in a foreign country and imported gets sprayed as soon as it enters the United States! and its probably sprayed with something pretty strong given the xenophobia of our government and foreign dirt and farming! – ever tell a custom agent you’ve been on a farm in a foreign country and you’ll be quarantined for weeks)

A report released by CHEMTrust, a British organization that studies chemicals independently, demonstrated that male fish exposed to these chemicals actually developed eggs in their testicles.  The female hormones that end up in the sewage that contaminate these waters from overuse of oral contraceptive pills has also affected the fish in this way. In addition other chemicals are to blame for feminizing properties. There are actual centers of excellence at various universities now dedicated to this gender bender study of endocrine disrupters. It is very scary stuff because the future of our species depends upon this.

As a nutritionist I am especially interested in this and many of my clients, both male and female have complained to me of the inability to get pregnant (females) and trouble with pregnancy with their wives (for my male clients). They all want to know, what can I eat to help and now its more, what shouldn’t you eat! What shouldn’t you expose yourself to, but it may be beyond your control. That is the scary part, that this is no longer a problem of what one person can do, but an entire ecosystem, an entire planet is showing signs that our collective industrialization and the chemicals overflowing in our environment in our drinking water (despite purification folks! even if you are getting your water from Fiji! and I don’t even want to begin to tell you what kind of CO2 damage you are doing by getting water from Fiji not to mention what you are doing to the local economy and water supply in Fiji, but I digress!)

So what’s happening, what is the outcome in humans, because seriously, do we really care about Fish in British waters (we should!!! 1) we eat that fish – and you are what you eat, hate to tell you 2) fish are smaller and show signs of what is happening first before it happens to us, but shows the damage that is coming!)? Well, what is happening is a feminization of the human species. More women are being born than men. Global ratios of women to men are shifting. I know being single and living in a big city, I wonder, where are all the single men, I think sometimes I’m just crazy, but really, there are more women and certainly more women being born. The article in the independent cites how communities where the waters are heavily polluted with phtalates and other gender bender chemicals many more girls are born and in the US and Japan, more than 250,000 babies that should have been born male, have been born female. But somehow the evidence seems weak as a scientist, I wonder, where’s the proof?

The article cites sperm counts are dropping precipitously. Hamsters apparently produce nearly three times the amount of sperm than humans do these days…where they used to produce 150 million per milimeter of sperm fluid, now they produce 60 million over 50 years. The hamsters are still producing 160 million.

While there are always outliers as my good friend Malcolm Gladwell loves to write about, what is more the norm is that people are having trouble reproducing. We are also having less interest in sex, it could be what we are eating through the chemicals in our food, but also what we are drinking, breathing, putting on our skin and putting on our heads at night when we sleep. It is wise to take a look at the composition of your pillow and perhaps eat an organic apple or two if you want to retain your masculinity. Think of your penis!

Ice Cream…the new opium of the masses?

Well, ice cream has been around for a long time and it has been considered the classic American (and international) treat. Apparently it can be traced  back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Today you could get it free in any Ben and Jerry’s in New York (quite possibly nationwide).

I happen to live two blocks from Ben and Jerry’s. I left for meetings this morning about 9am. The lines were already wrapped around the block. 9am!!! On a day in New York where the high was about 52 degrees. It wasn’t 52 this morning. When I returned home around 10:30pm (yes, that says something about my schedule, now doesn’t it!), there were still people lined up around the block. I took a short respite at home earlier today around 4:30 to do some meetings from home and everywhere I looked there were people with ice cream cones. Thin people, larger people, short people, tall people, children and really old people.  The common thread between them: They were all eating ice cream. Free ice cream. In a one scoop cone. Not too much, right?

Well, one person I saw had two cones. Another person had three. Some people had gone more than once and sent other people to get them cones. There was a free market economy and what I think was also a black market created here on a semi wintry day on the Upper East Side.

Promoting free ice cream in times of economic distress is really not the way to go. We have record unemployment. We have people stressed out beyond their wits and what are we doing…eating ice cream. What’s the first ingredient in good old very “natural” Ben and Jerry’s Ice Cream? Well that would be: Cream, followed by Liquid Sugar, Skim Milk, Water, Cocoa (Processed With Alkali), Egg Yolks, Guar Gum And Carrageenan.  Let’s take a brief look at this last ingredient. Carrageenan. I’ve seen it in ingredient lists before and I thought it was some sort of  never heard of it before writing this, but it has caused colonic ulcerations and gastrointestinal neoplasms (possible cancer). Results of a study published in October 2001 suggest that carrageenan may not be as safe as once thought. Findings from animal studies and a review of the scientific literature showed that degraded forms of carrageenan can cause ulcerations and cancers of the gastrointestinal tract.

The researcher who made the connection between carrageenan and cancer, Joanne Tobacman, an assistant professor of clinical internal medicine at the University of Iowa College of Medicine, noted that as long ago as 1972 the FDA determined that there was enough evidence from animal studies to limit the type of carrageenan that could be used in foods. However, in 1979, the FDA rescinded its proposed limitation and since then, no action has been taken.

Wow!!!! so we have known since 1972 that this is a carcinogen and yet its still in ice cream! And ice cream that’s considered natural. What’s the deal here?

So not only is ice cream pretty heavily laden with fat and calories and compared to my favorite brand of choice Breyers that has 8 grams of fat and 15 grams of sugar, but also Ben and Jerry’s comes in at twice that with 15 grams of fat (11 of them saturated) adn 22 grams of sugar per 1/2 cup serving…and let’s face it, who when faced with a pint of Ben and Jerry’s has not eaten that whole pint in one sitting or at least shared it with just one other person…that’s 30 grams of fat right there. I can guarantee that even one “scoop” cone is acutally more than 1/2 cup too.

So, what is the point of this post and what is the purpose of this diatribe, well its three fold:

1) Free Ice Cream during troubled economic times may make people feel temporarily better, but is a band aid on an already troubled relationship Americans have with overeating in times of stress

2) Free Ice Cream is not a good idea at a time when 80% of our young children are obese

3) As much as Ben and Jerry’s want to portray a good image, their ice cream still has nearly double the fat of other brands, a tremendous amount of sugar (natural or otherwise) and some not so natural additives such as carrageenan. Frozen yogurt flavors – supposedly healthier, actually have partially hydrogenated trans fats, corn syrup and all the other very unnatural ingredients that really put the whole “natural” thing in question.

A very cute virtual tour on the ben and jerry website showed how the cream went from cow to dish but there were a few processes in there that seemed less than natural. The ice cream itself still gets homogenized. The fat globules are forced to become so small and agitated they oxidize and the cholesterol becomes more sticky. This is the essence of food processing and hate to say it, but ice cream is very much a processed food, even if the starting ingredients were natural. The chocolate is processed with alkali. “Natural” flavorings are added, in vats, that looked particularly gross to me. The best part of the tour was however the “taster” who quality controls by eating huge amounts of ice cream per day. Is this an occupational hazard. Do they have to pay overtime for this? I wonder…what the utilization of cardiologists and lipitor is among these workers.

As we are in an obesity crisis in this nation and not so slowly anymore, the world, I implore you oh Ben and Jerry, charge for your ice cream! Charge a lot! Maybe in this economy, people will choose with their wallets and choose an apple for 35 cents on the street corner in New York over a $4.25 scoop of ice cream any other day but April 21.

Emotional Junk Food

I just returned from a glorious few days at a conference in Miami.  While I was there I encountered many deep spiritual people at the conference and had some really wonderful conversations. One of them was on the topic of love and relationships…one of my favorite topics. In the conversation I had with one of my wonderful platonic male friends we discussed the concept of casual sex and what we both collectively termed “emotional” junk food.

So often with my female clients (and myself who am I kidding) I find that we make choices based on our emotions. What to eat, what to wear, where to go, what to drink, who to see, who to sleep with. Yes, its not this black and white, but there is this concept of I feel like eating this or I do this because I feel blue. Often times I know when I am stressed out a bowl of popcorn in coconut oil is great, but three yummy chocolate chip cookies are better. I love my kale and quinoa, I really do, but faced with a break up or a bad date – red wine and chocolate are going to win out and when I am about to get my period – forget it…the chocolate is definitely going to factor into the equation.

At the end of the day however, I love and respect myself.  I always remember that with every action I perform at the core of my being is self respect. I eat, but I know that I am going to have to face myself in the morning. I am going to have to face myself every step of the way and answer – do I love myself when I make this choice to eat chocolate cake because it tastes good?  Don’t I deserve first to be healthy? Don’t I deserve a lifetime without back pain and suffering from asthma because of my weight? Don’t I want to be able to climb the six flights of stairs to visit my friend on the East Side without huffing and puffing?  Don’t I want to be able to row for two hours tomorrow morning? Yes, I want to do all of these things…but sometimes I want chocolate cake too, but I need to really think about it consciously and consider whether I want the junk food for an emotional reason or not.

But what really is this concept of emotional junk food? People are often our emotional junk food. As often as we make choices out of a lack of self respect and self esteem, we choose to be in inappropriate relationships for the same reason. Sometimes they can be draining friendships. Sometimes this can take form in romantic relationships. I have a major crush about every few weeks. I don’t even know the man, but I crush anyway. I think I just love the idea of being in love.  Something about the way he smells or smiles or a quality I think represents goodness in him. I, like most women, love to try to fix a man or save him. We love the dark brooding types. The types who never really let us get to know them. Just last night I was chatting with one of my crushes and it turns out that he doesn’t want to be in a relationship. Ladies (and men!) – how many times do we hear these words and yet we continue to pursue these amorphous friendships where we have unrequited feelings. Emily Dickinson became a very famous poet due to emotional junk food – but where did it lead her? Nowhere good.

I implore you all to examine your emotional junk food. How does it reflect on your self respect? In my line of work, I’m very cognizant of what people say. I listen with my ears, but also my eyes and my heart. Sometimes, we so want to hear things that simply aren’t there. When a man says, he does not want a relationship, listen to him, don’t just hear him. If its possible to be his friend, do so. If not, trust your heart and let him know. I know in my communication I have power. I am not afraid to be direct. Often this reduces the amount of emotional junk food I allow in my life.  It also reduces the amount of emotional junk food that will enter my life.

Health is a state of being. Emotional and physical health are inextricably intertwined. I wonder how many Doctors are affected by bad marriages. In a recent seminar I completed in early March, I knew a doctor who was estranged from his wife and son, who suffered from Autism. I grew very close to this man and always wondered what it must have been like for him, what it is like for any parent who has a child that does not meet their definition of perfect. Nothing in life is perfect and we cannot beat ourselves up or feel that we are failures if our children are less than perfect. We need to look deep within ourselves and love our children as well as ourselves. We need to bring love into every choice we make.

I once said at a BNI meeting – who doesn’t want a better love life. People laughed at me and thought me to be silly. How could I mention love at a business meeting. But love is an essential component of my business and of life. Without it, love and passion who are we. Nothing really.  Aristotle once said, “All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion and desire.” Regardless what our actions are, business or otherwise, we will be driven by some cause. We are human after all. Leave logic for Dr. Spock. I’m a huge fan of passion.  We feel. However, in feeling, we need to make sure what we feel comes from a place of respecting ourselves. We want to radiate self respect and self love. In doing so, we attract love and respect from others in our business dealings and in our friendships, familial and romantic relationships.

this week’s greenmarket finds – blue potatoes

I’ve never before seen a blue potato. A few weeks back I saw them at the union square greenmarket. I fell in love with them. First of all they taste nothing like a potato. Not a white potato or a sweet potato. They are unique in flavor, like nothing I can describe. They are also blue. Incredibly blue. I guess I’ve seen blue potato chips, so they can’t be a complete mystery to me, but these potatoes – small in size and decadent to nibble are quite different than even the chips I’ve sampled so many years ago.

In my love affair with color I got some yellow and orange carrots (I was hoping for purple ones, but alas could not find any), burdock root – which is wonderfully cleansing for the liver, salsify (which is black, but white on the inside), celeraic and some chicken pieces. On my stove now simmers: the roots, chicken pieces, some lamb stock from a previous night’s dinner, dried figs and a melange of spices. I can’t wait for it to be done. I’m sure its going to be delish.

Your mouth watering yet? A recipe you demand?

Here’s the best I can do:

1 tablespoon olive oil

1/2 white onion – local if possible, chopped

1 large orange carrot, chopped

2 stalks of local celery (hard to find in these rough NY winters – can skip), chopped

about 1 pound of chicken parts (I used breast and thigh meat, just a personal preference)

1 cup stock (chicken, beef, lamb, whatever tickles your fancy – I used half chicken (boxed) and half lamb – homemade)

1 yellow carrot

2 blue potatoes (small, the size of fingerlings, each quartered)

1 white turnip (quartered)

6-8 Brussels Sprouts, halved – little stem chopped off

2-3 tablespoons of fresh dill

black pepper

curry powder about 1 tsp

lots of love

Directions:

Heat olive oil in a cast iron stock pot. When smoking add mire poix (carrots, onion and celery) and stir 5 minutes until softened. Add chicken and sear on both sides until slightly browned (2-3 minutes). Add stock, root veggies, spices and other ingredients. Cover and cook 45 minutes to one hour until cooked through, roots are soft and your kitchen smells unbelievable. You will just know. I don’t cook with salt, but if you like salt, you can add some when you add the pepper. If you need a bit more spice – add some more curry powder. The dill and the black pepper and the taste of fresh vegetables in the stocks usually do it for me. I also added just a touch of butter when I put the vegetables in before I set the simmer.

Enjoy with someone you love!

visit www.sobelwellness.com to learn how you too could have meals prepared like these in your kitchen!

apples, restaurant consulting and poached eggs

Its so easy to buy gifts for me. I just asked all my family members to get me cookware. One my recent acquisitions was an egg poacher. Being a chef, I want to use as few short cuts as possible. One of my major challenges in cooking has always been poaching eggs. I could never got the vortex quite right, the vinegar always got into the flavor of my egg…somehow it just never looked pretty. But now, I have a lovely egg poacher. At first I didn’t like it because the cups were plastic and the thought of heating plastic didn’t thrill me. Also plastic is not non-stick (neither is non-stick cookware, completely non-stick). But I just take a bit of olive oil and paint it on the cups with a paintbrush and viola – beautiful poached eggs that come out of the cup.

I’m very happy now with my new toy. I make all kinds of poached egg treats but in natural healthful way. Now I can also bring poached eggs to you as part of my delivery service. Although I am not certain how long I would eat them and if I’d really want microwaved poached eggs…but I could certainly make them and bring them to you for breakfast or to your office. Certainly let me know and check out the catering services on my website www.sobelwellness.com .

I recently also bought some gala apples.  I made a mistake and bought some that were not organic. They were covered with this nasty waxy film. I have no idea what that is, but I really don’t want to be eating it. Also the apples are tremendous. They are not sweet. They sort of have this staid taste that tastes like apple – but almost as if it were canned and very old. Nothing like the crisp sweetness of a fresh organic apple.

I’m in the process of looking for work as a restaurant consultant. If you or anyone you know is starting up a restaurant concept and would like to benefit from incorporating whole, natural and local foods onto your menu as well as offer perhaps one or two dishes that are healthful, not just healthy in the classical boring flavorless sense, please let me know.

I’m also looking to establish myself as an expert to the media. I’m working on writing a book, but that’s a labor of love and not one I always have time for. Instead I am hoping to garner some media exposure now and gain the ability to be able to write as time allows. If anyone you know has any needs for someone to speak on Alice Waters-esque food preparation or restaurant/menu, home catered meals that are delicious and health balanced, let me know. If anyone has any connection to Alice Waters at all, I want to meet her more than I can breathe and would love to be able to expand her brand to New York.

Bon Appetit and Salud!

beets

I love beets. You can roast them. You can boil them. They are divine in a salad. I once went on a date with a guy who said there should be a dish called shishkabeet – beets on a stick. Instead we got bowl o beets. It was delish. I made roasted beets and potatoes last week at my cooking demo at williams sonoma. I am in love with the beet.

I think my love of beets came from growing up in a sort of Ukranian American family. Well, we think my maternal grandfather was from the Ukraine, no one is really sure. Also no one is sure why all female members of my family learned to make borscht, a beet soup that takes an entire day and at least five people to make, at a very young age and still make it to this day. Nor does anyone know how it became a food my family associates with passover and makes every year without fail to serve to 30 people. Even the kids eat it. This is bright magenta soup with meat in it and we serve it over mashed potatoes. No, its a mystery, but its damn good.

But beets are in season now. I have been getting them every week in my CSA delivery and they’ve been available at the farmers markets since June. They are so lovely looking and their greens actually taste quite good in a stir fry.

Tonight at my CSA party, there were three beet dishes. A roasted beet salad, a warm chopped beets with walnuts and herbs and a beet casserole with carrots, onions and sweet potatoes. MMM makes me want to make some beets tonight…and I have lots of them. I will be doing a beet dish in my class on Tuesday. http://healthythanksgiving.eventbrite.com

goji berries – get in the mood for love :)

I had two questions tonight for fun organic items that people don’t know much about. For any kind of female reproductive issue – I recommend Maca. It does wonders for hot flashes and regulating periods. But for all you guys out there, if you ever have that feeling where you just don’t want to give any more love to your wife, your partner or anyone else, try a goji berry. You can get them in a health food store or in chinatown for much cheaper than your average health food store or whole foods. Buy them in bulk at a health food store. I saw them for $3 a box in a random store in chinatown.

So what’s the deal with goji berries? They are organic, fun to eat and have large amounts of protein, essential fatty acids and they do wonders for enlivening passion – think natural viagra, without the side affects And you just thought oysters were an aphrodisiac, try a berry. Ladies, you will feel more in the mood as well.

amazing things are happening

So I scored some karma yoga time at a yoga studio that needs someone to run their cafe…so in exchange for making a few spreadsheets I am going to do it. My first day is tomorrow. I’ll be serving soup, sprouts and cabbage salad and see where things go. Feel free to stop by. Atmananda Yoga 324 Lafayette Street, 7th Floor. Come for a yoga class and stay for lunch. I’ll be serving from 12-4. This studio is also beautiful and a great place for a party. I am looking into it for a party to launch my non-profit in February. So many things a brewing and I have to run 4 miles in the park tomorrow to raise some money for AIDS. I really hope it stops raining.

Today I made butternut squash soup at Williams Sonoma on 59th Street between Park and Madison. I might be scoring some more gigs there and also across town on 59th Street. I am available for catering and private parties with a healthy themed menu. The studio is also available for parties. Its a loft space that is just fantastic for a party of 50 people or more. I am still trying to figure out what the capacity is – but I feel like it could easily accommodate 100 or maybe more. It might be a very interesting New Years Venue for a private party – health themed or not. I prefer to do healthy cooking – but I do it all. I’m a huge fan of chocolate mousse, but I know how to make it slightly better for you. It might be really fun to do a chocolate mousse tasting. Let me know if anyone is game for that and I’ll set it up: Regular Chocolate Mousse, Coconut Cream Chocolate Mousse and a Chocolate Mousse made with avocado instead of heavy cream and agave nectar for sweetener. I’ve just sampled it and you can’t realize its avocado unless they aren’t ripe…and then you will know. It pains me to have avocado outside of California though. They are just not the same. I haven’t tried the Florida avocado yet. They just seem too big and unless I am making food for a lot of people I am not sure what to do with them.

Will see what this cafe brings. Apparently I am going to need to take a few more cooking classes to expand my repetoire, although its a great foundation with French training, restaurant trailing and tons of classes at ICE. Although I find the best way to learn is by doing and watching. Tonight I watched Bob Blumer, a.k.a. the Surreal Chef make shrimp on the Barbie with a barbie doll. He also made some steak with chimichurri sauce (lots of sugar) and some other interesting looking things with avocado puree. It was tasty, I really wanted to stick around for the steak bites, but I needed to get home. I am still awake and I need to be in the park tomorrow AM to race and then get back to the yoga studio for lunch service. Someday I will get my expenses straight and write my business plan, but life is amazingly good for the moment.

Check out www.sobelwellness.com/events.html for upcoming events. There is a stress seminar that I am teaching at next Saturday. I will be posting the information soon as to how to sign up. I’m also teaching a cooking class on the 25th currently at the chill spa – but I might just move it to the studio where there is a full kitchen which would make things much easier. Going to see what can be done there. Sign up at http://healthythanksgiving.eventbrite.com. Its going to be a blast!