Well, it has been quite afew years since I have been on this blog. And with the rebuilding of my website, I was able to be re-introduced to my long forgotten blog account!
It will be nice to get back to it. Although I have been posting quite a bit on my social media accounts (you can follow me on Facebook and Instagram now @nutritionbyellen.
Ah.. 2020, what a year this has been. I think we are all ready for you to be long gone and forgotten. But with the shutdown , hopefully we have all been productive and thinking about our future goals and aspirations for when we get out of this mess! I know I am.
I am grateful for my health, my family, friends and clients/colleagues. If we have learned anything from this pandemic, it is resiliance and community. We can all get through this, together.
I look forward to 2021 with open arms and hope for the future. I see great things happening. And for @Nutritionbyellen, I see alot of growth and expansion of my practice.
My practice is now virtual. Which means that I can see anyone, anywhere in the world! Ah.. the power of technology!
I have also teamed up with a fitness studio here in my area: Real Fitness. I will be seeing client members virtually as well (for now).
I am also going to be offering webinars and trainings in the near future.
Oh.. and how about a Podcast series? Why not!
So stay tuned for what is in store.. I cannot wait to bring you all some great things!
For now... I wish you all a safe, happy and very healthy New Year!
Wednesday, March 16, 2011 Some of my new favorite raw food recipes Cauliflower Couscous 2 heads cauliflower, finely ground in a food processor 1/2 fresh cup lemon juice 1 cup olive oil 1 tablespoon black pepper pinch of sea salt 1 bunch fresh parsley, stems removed 1 bunch fresh mint, stems removed 1 bunch fresh cilantro, stems removed 1 13oz jar pitted Greek olives In a large mixing bowl, combine all of the ingredients and mix thoroughly Marinated Bok Choy Salad 5 heads baby bok choy 1/3 cup olive oil 1/4 cup Nama Shoyu 4 cloves garlic, peeled Starting from the bottom of the plant, chop the bok choy stalks into half-inch pieces, leaving the leaves whole. In a blender, combine the olive oil, Nama Shoyu and garlic and blend thoroughly. Add to the bok choy, mix well and serve. Pesto Sauce 2-3 cloves garlic, peeled 1/2 fresh lemon juice pinch sea salt 1 cup raw pine nuts 1 cup fresh basil 2 tablespoons olive oil In a high speed blender, combine all the ingredients, and blend until smooth
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