...... Gratitude .......

“At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have lighted the flame within us.“
-- Albert Schweitzer

Today I am most grateful for the people in my life who have been very supportive during some challenges I face – Jeni, Laura, Sonia, Danny, Mark, Mom, Kathryn, and Trish. Thank you all, from the bottom of my heart,for your love, honesty and support.

I have many things to be grateful for. That I am healthy and strong and live in a beautiful, clean and safe neighborhood where I can take long walks to the beach and back is very gratifying to me. I am grateful for an abundance of nutritious and delicious foods available to me. I am grateful for my luxurious down comforter on these chilly nights, hot and cold running water, a car to drive me where I need to go and this computer that helps me expand and keeps me connected and informed. So many other things I take for granted but as I take my daily practice of gratitude to a new level, I remind myself that life is good in beautiful Santa Monica.

Merry Christmas and Happy New Year

Wishing you good health, lots of love and inner peace now and always. Make 2008 a year of renewed health in body, mind and spirit.

Don't Forget to Eat your Salad!

Food for Life – Green Salad
Fresh, crisp, green salads, you’ve got to love them. Something about the taste of green and fresh has always appealed to me as far back as I can remember…even in my childhood at the age of 7. I have been enjoying salads in simple and exotic forms ever since. A day does not go by that I don’t partake of the gift of a fresh green salad. Here, I offer a simple salad recipe delightfully healthy with a subtle Mediterranean taste.

Wash, spin/dry and chop into 1-1/2 inch strips one head of the freshest, greenest lettuce or spinach you can find and place in the bottom of big bowl. (I highly recommend using a salad spinner but if you don’t have one, drain/dry lettuce on paper towels. The secret to a good salad is that it not be wet or soggy). Add to the bowl.
1 sliced medium to large tomato
8 fresh, firm crimini mushrooms, sliced
½ red or orange pepper, chopped
2 ounces sliced or crumbled feta cheese
½ cup sliced fresh peeled cucumber
10 large (pitted) black olives sliced in half
Now, put the bowl in the refrigerator. While you:

Make your own dressing. In a small glass jar with tight fitting lid, add:
1 small/medium clove garlic, pressed
4 tblspns EVOO
2 tblspns lime juice (freshly squeezed) (or lemon juice)
Fresh cracked pepper
Dash of salt
Shake well, add atop salad and toss and serve. Serves 3-4.

MY FAVORITE FEATURE OF ‘THE SALAD’-- YOU CAN PUT JUST ABOUT ANYTHING IN IT. I opt for seasonal, fresh, firm, eye pleasing colors and the finest EVOO (Extra Virgin Olive Oil I have in my cupboard.)