Monthly Archives: December 2013

Release, Activate and Transform: A Four Week Intensive Health Group Coaching Program

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What:    A four session intensive group coaching program series to learn how to deal with weight gain, cravings, food allergies, digestive issues and low energy.

Why:     To receive personalized professional attention, support, guidance and acommunity of peers during the process.

When:   Tuesdays February 4, 11, 18, 25, 6:00pm to 7:15pm

 Where: From the convenience of your home, call in and join the interactive teleconference.

During the course of this four session program, you will

  • Set and accomplish health goals
  • Reconnect with your body and feelings
  • Develop a personalized diet according to your body type that sustains and pleases you
  • Explore new foods
  • Identify and by-pass emotional areas that trigger emotional eating.
  • Find mastery over food cravings through healthy alternatives and mindful eating
  • Increase energy and vitality
  • Feel better in your body, mind and spirit
  • Improve personal relationships with yourself, others and nature
  • Receive the support of an experienced professional and a community of peers

Bonus:  preliminary individual health phone consultation, a closed Facebook group for daily check-ins, recordings of the sessions, hand-outs, individual recommendations, support from a buddy system.

Cost for the 4 sessions:                                         250$    

Payment by February 2:                                       225$

PayPal payment at: http://www.vivamivida.com

For more info: sirena@vivamivida.com

Sirena Pellarolo, Ph.D. believes in autonomous and vibrantly healthy individuals and communities. As a holistic healer, she models for her clients how to courageously step center-stage in their lives by unleashing their unique personal power, creative self-expression and overall wellbeing. Her bilingual programs inspire individuals to reconnect with their bodies, minds and spirits by going back to the basics of a healthy lifestyle: a personalized nutrient-rich diet, energizing physical movement and a meaningful spiritual practice. The seasonal community cleanses and raw food preparation classes that she has been hosting for several years offer a Do It Yourself hands-on approach to healing through nutrient-dense, plant-based choices. Sirena specializes in weight management for women in their menopause years. She is currently working on a manuscript that captures this experience titled “Detoxing Our Communities: Using Food As Medicine for a Quantum Grassroots Transformation.”

www.vivamivida.com

http://livefoods4life.com/

https://soundcloud.com/sirena-pellarolo

To receive information on my upcoming programs please sign up here.

A Hearty Quinoa and Vegetable Dish For the Cooler Season

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I know that quinoa–that incredible protein-rich/ gluten-free ancient seed from the Andes–, has become so popular among health observing eaters around the world, that it has increased its status in the global market as a priced commodity. So much so, that the ancestral consumers of the seed have a hard time affording to pay for it in their own country. I am aware of this, and hope that the cultivation of quinoa will become as widespread as its consumption, so that the original peoples from the Andean Altiplano are able to go back to their ancestral diet in a sustainable way. In fact, when I visited the Learning Garden in Venice Beach, CA some weeks ago, I was very happy to see that David King,  its Master Gardener, had some seeds of quinoa that he was planning to plant in the land. Hopefully, they will yield enough food to sustain the garden community.

For now, and aware of this controversy, I would like to share with you the delicious quinoa and veggie recipe I use for these cold nights.

quinoa plate

Ingredients

2 cups of white quinoa (could be other colors) soaked for at least 6 hours

1 tablespoon of olive oil

1 white onion

2 cloves of garlic

1 cup of diced white mushrooms

1 red bell pepper

1 cup diced eggplant (in season)

½ cup chopped cilantro

Dulse flakes

Two tablespoons of miso paste

Braggs aminoacids

A dash of turmeric

1 teaspoon of nutritional yeast

Instructions

As any other seed, grain, bean or nut, I soak quinoa before I cook it. Soaking it in water helps unleash its life force as it neutralizes the enzyme inhibitors that are hard on our digestion. It makes it easier and quicker to cook.

Put the oil in a wok and stir fry the onions, garlic, mushrooms, bell peppers, eggplant. Add water if you need to make some juice and cover until the veggies are almost cooked. Pour the soaked quinoa and mix in with the veggies. Add the dulse flakes, the miso paste and the chopped cilantro, the turmeric, nutritional yeast and sprinkle it with Braggs. You will notice that the soaked quinoa cooks very quickly and, as soon as the water is consumed, turn off the stove and cover the wok. Enjoy with some vegan parmesan. Yummie!

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