Wisdom Tips for Overcoming Eating Disorders and the Healing Power of Growing Your Own Food

You often hear me speak about the joy of food. The love, healing, and wellness it brings to our lives. What you don’t often hear me refer to are the self image issues and pain that many have created around food.

Have you ever felt not skinny enough? Not good enough? Do you carry around a secret shame related to food? Do you hide your eating habits? Binge? Purge? If you answered yes, you are like many who are dealing with the hidden pain of eating disorders.

I spoke to a wonderful woman who knows the challenges of anorexia and bulimia first hand. Introducing Kate Daigle. Kate spent many years dealing with the pain of an eating disorder. Like many of LoveSelf’s inspiring people, she has overcome significant challenges. It is often those challenges that turn into our life calling. “I wanted to help people the way I have been helped“, she told me.

“I felt this need to be perfect”, Kate said. She told me about not feeling worthy and the anxiety that brings. For many years she wouldn’t talk about her eating disorder. After her first year of college, she went to France and describes having a “sort of spiritual crisis”. She was very much struggling and knew that she needed help. She began seeing a counselor, attended an evening intensive outpatient program, and describes, “doing a huge amount of reading, journaling, and soul searching”. She continued her healing process in counseling for several years.

Kate has not only healed from her eating disorder, she refers to food as a “source of joy” and has become an avid gardener and cook. Kate now counsels others to view their bodies as “beautiful, healthy, and powerful.” Kate openly spoke with me about the challenges of dealing with eating disorders, her new garden, and the joy of living life with full appreciation for healing foods.  

Kate’s garden has become her sanctuary. As she felt the power of her spirit return, Kate found herself fascinated by the process of growing her own fruits, herbs, and vegetables. She started slowly and soon realized that her garden had become her sanctuary. Her “perfectionism and anxiety” didn’t follow her to her the soil. She began to understand the nourishment that springs from our symbiotic relationship with the earth and our food. She now grows multitudes of vegetables ranging from carrots and cucumbers to peas, squash, herbs, and eggplant. Speaking of eggplant, Kate desires one section of her lovely land to become “an all purple” garden. Fun!

What has growing her own food taught Kate about healing? She sums it up beautifully… “Nurture, bloom, grow, and persevere”. Life just like our garden!

Kate’s garden has also inspired a love of cooking! She has shared with us her Root Vegetable Baked Squash recipe. Kate and her husband Jeff are expecting their first child and live in Denver, Colorado.

To learn more from those dealing with body image disorders check out Melanie’s approach to Paleo.

The post A Woman’s Story of Healing an Eating Disorder by Growing Her Own Food appeared first on LoveSelf.

Learn how to create a perfect gluten free wellness feast from a Ritz Carlton Chef and his sidekick Farmer Starkey. Organic that will forever change your mind about healing foods.

“The right food and the right chef can bring about the right health … and suddenly we live forever!” The executive chef at the Ritz Carlton, Dove Mountain announces with such passion that I began believing in forever too. Introducing Daniel Schmidt, known as the General of his kitchen for his hard driving style. Look a little closer and you will find a family man with heart and the desire to bring decadent wellness to all of us with his culinary creations.

Chef Daniel was born in East Germany and learned his love for food from his grandfather. During the time of his youth, travel from East Germany was challenging yet Daniel’s grandfather was blessed to be in a profession that made it possible. He recalls his grandfather telling him stories of far away places and the dishes he tasted. Soon Daniel was accompanying his beloved grandfather and the spark of an international chef was launched.

Daniel’s maternal grandmother grew all her own food. As I often mention, food directly from the farm tastes better. Daniel illustrates this beautifully when he told me that he will “never forget the taste” of an egg directly from his grandma’s chicken. He describes the bright orange yolk and you can tell from his nostalgic expression that the experience feels like yesterday. “Mama made butter from an old fashioned churn”, Daniel reminisces with love in his eyes. He then reminds me of the “seriousness” of food by explaining his first experience with a potato! Yes, a potato. It seems his grandmother had asked him to select a particular potato and oops he grabbed the wrong one. He laughingly describing the big trouble he was in! His staff will likely tell you the apple didn’t fall far from the tree; knowing their mandate from Chef that each ingredient be perfectly selected.

At the young age of fourteen, Daniel began his career as a dishwasher and was advised by his grandfather to apply for a post at the finest hotel in Berlin. He was hired as a trainee and found himself working under a teacher that he describes more accurately as a drill sergeant. “It was harder than boot camp… everything must be meticulous or she would go nuts… she was even angry if our locker contents weren’t perfectly lined up!” Daniel tells me, shaking his head from the memory. He also credits that discipline to his success. He began winning competitions and became the youngest cooking champion in Berlin. His talents brought him around the world to compete. Everywhere he went he learned about the diverse food and ingredients central to the culture of each location.

Before joining the Dove Mountain team, Chef Daniel worked in South Africa and China. I asked him about the different nuances of each country and he tells me that in China everything begins with soup and every soup acts as a different type of medicine. As a chef in China he studied different herbs to include in his healing dishes.

Chef’s knowledge of traditional farming, healing foods, impeccability of ingredients, and the importance of local and seasonal menus join together to create an amazing experience at CORE, the Ritz Carlton Dove Mountain’s premier restaurant.

Recall that farmer I mentioned?!  Chef Daniel has teamed up with Farmer Richard Starkey to grow the stunning organic ingredients highlighted in the Ritz Carlton creations. Do you recall the farmer of your childhood imagination? Did he look like a cute grandpa? Wear overalls, a hat, giggle , and grow veggies with the primary ingredients of love and sunshine? Yes, yet only in books? Not anymore! We found him in the Tucson desert. Farmer Starkey literally provides the farm to table experience we all so desire. A man of of integrity, he never uses GMO ingredients, pesticides, or herbicides. He knows the critical importance of healthy soil, doesn’t cut corners, and believes in honoring the earth. On his farm you will find a huge variety of fruits and vegetables. Did you know that you can grow watermelons in the desert? How about cucumbers, acorns, peaches, plums, kale, and squash? To prove the excellence of his produce, the first thing he does when we meet is hand me a refractometer. What is that you ask? I wondered the same thing! It turns out it measures the sugar and mineral content of fruit. In other words the quality of what you are about to eat. Both science and my taste buds didn’t prove me wrong. 

As true success always takes a village, the Ritz Carlton team is passionate about their craft. Take for example Kenneth “Shane” Cooprider. A former electronics nerd turned chef that knows first hand the importance of gluten free because his daughter is gluten intolerant. Or Devin Pinto, admired as the Ritz Carlton success story. He began by bussing tables and has moved up the ranks to become an integral part of Chef Daniel’s leadership team.

The dynamic group made a gluten free feast fit for wellness royalty. To learn more about the mouth-watering experience click the link below. It is worth the read and the trip! Join me on a gluten free wellness experience that will inspire you to skip the wheat (trust me you will never miss it!), seek out farmer’s in your area, and choose happy food love!

Learn how the Ritz Carlton Team Creates Gluten Free Nirvana!

Chef Daniel has a vision for his family. He dreams of opening a lovely seasonal breakfast café in Cape Town, South Africa. He imagines a multi –cultural menu of seasonal veggies. In his vision he is home for dinner every night. Together, with his wife and children they watch the sunset. He jumps on his bike every morning to ride to his café with the sunshine and the ocean breeze supporting him. “I promise you will find me there”. Chef Daniel tells me. And when he does I will be the first to bring you the story of his next adventure.

LoveSelf Note: What is your dream? What vision feels like ease and joy? How can you inspire your vision with food?

The post Ritz Carlton Chef Partners with Organic Farming Grandpa! appeared first on LoveSelf.

Chef Daniel at the Ritz Carlton Dove Mountain creates a gluten free wellness feast that will inspire your next dinner party. And he gave us the recipes!

If you ever thought losing the gluten would mean sacrifice, you are about to be forever changed. Welcome to true farm to table decadence with a focus on organic wellness.

Recall our dear Farmer Starkey? The loving abundance from his farm is the spark that ignited this meal. 

For our first course, I was served a Tepary bean soup with a slow cooked organic egg, Oregon truffle, pork belly, and tuscan kale. 

Tepary beans are native to the Southwest. These protein packed beans adore the Dove Mountain desert! Chef Daniel’s soup is not only gluten free it is also vegan. Without the heaviness of a traditional bean soup and just a touch of heat from the Ancho and Guajillo peppers you will be perfectly comforted in your desert oasis.

Chef and his team pureed the soup to create a perfect foundation for the sous-vide pork belly. (Sous-vide means to seal in an airtight bag and cooked in water bath at low temperatures for an extended period of time). After 36 hours of a love bath for the pork belly it was served with beautifully prepared kale and the most decadent egg you will imagine. Curious about what made the egg so wildly amazing? A truffle! Truffles are an incredible delicacy and simply stated, are similar to an earthy mushroom yet they grow underground. They nourish the forest ecosystem and ultimately us! That is, of course, if we are lucky enough to be served such mama earth riches.

LoveSelf food trivia of the day…. When Ancho chilis are fresh they are called Poblanos. Would you like to make the bean soup at home? Chef provided us the recipe!

Our second course was as beautiful as it was fresh and delicious. Chef and his staff served an artistic salad. Complete with pickled radishes, candy striped beets, pomegranate seeds, goat cheese, and pecans. The overall result was the best kind of raw joy. All of this delicious wellness was served on a ‘red rock soil’ canvas. Imagine homage to the red rocks of the Sedona desert. The team created such wonder by dehydrating tomato skins and red bell peppers. Stunning! 

Are you curious about the dressing created by Chef Daniel? We have that recipe for you too!

Our third course was a baked rainbow trout, served whole, with a smoked fava bean puree, citrus coriander bloom, white asparagus, and a green garlic vierge.

Watch Chef Daniel and Chef Devin Create the Beautiful Presentation

What is a citrus coriander bloom you ask? It is the beautiful herb flower you saw Chef Daniel and Chef Devin adding to the baked trout. The herb adds that perfect citrus punch of lemon and cilantro. 

More LoveSelf trivia! Asparagus that is grown without sunlight stays white. The flavor is a bit more mild than its green partner.

The vierge is a combination of garlic, shallots, basil, tomato and parsley. And yes we have the recipe!

Now ask your tongue to imagine such perfection on a plate. Perfectly flakey fish with citrus note. Smokiness from the puree. Subtle nuances from the asparagus and the perfect blend of spice and layered herbs from the vierge. In other words, every aspect of your palate sings joyously together.

Our fourth course was an eleven spice encrusted pork leg, complete with sweet oranges, and smoked paprika. Before continuing this mouth watering journey of food love, I want to talk about gratitude and honor. (No I am not switching the subject!)

When I received the itinerary for the amazing two days with the Ritz Carlton team I was told I would be participating in the breaking down of the pig from Farmer Starkey’s ranch. Considering I am the lady that carefully carries spiders outside and prays for the animals, I was very nervous. Instead of realizing my fear I discovered something beautiful. Farmer Starkey follows the ancestral traditions of not transporting or causing fear in his animals. He raises them with healthy non-GMO food, tons of love, and personally honors his animals for their sacrifice. The Ritz Carlton continues this respect by using every part of the pig to nourish our bodies. Absolutely nothing was wasted. I witnessed the devotion and was moved to tears. The treatment of that pig was honoring to its life. Truly. I was changed. It is up to you whether you choose to be vegan or paleo. We are all on a journey. Whatever choice you make, please do so with respect, gratitude, and honor. We are energy and every choice we make affects the earth, one another, and all of life.

The meal was complimented with beautiful gluten free bread. It actually had air pockets like the real thing!!! Whoohooo!

We ended with lemon meringue cheesecake. The lemons were from Farmer Starkey’s trees and the graham crust (once again!) will make you wonder why you ever cared about gluten to begin with.

Here’s to your decadent wellness!!! Cheers!

The post Ritz Carlton Inspired Gluten Free Feast appeared first on LoveSelf.

In Fairfield, Iowa resides a global volunteer with the heart of a caregiver and a mind of an electrical engineer. Introducing Jan Swinton, area celebrity, local food advocate, and natural farming networker extraordinaire.

Jan’s path has spanned the globe. She is a passionate human rights participant and absolutely walks her talk. Just after college, Jan found a new calling. Her path led her from Iowa to wartime Uganda. At the time when many young people are testing the waters as newly independent adults, Jan was responsible for twenty-two orphans under the age of two. She learned to grow her own food and was faced with tough teenage orphan young men that had learned to portray hardness yet needed the love that comes only from softness. Jan not only adapted, she thrived and later returned with her own family to Sierra Leone and Zimbabwe. Jan’s fearlessness is evident in her stance and the kindness clear in her actions.

Jan continues to span the globe. During our recent conversation she tells me of her plans to return to India to teach women and orphans to sew. Her craft generates income and independence to those that need it most.

Most recently she has returned to her native roots and to the town she describes as “the pinnacle of food”. Jan’s role in natural farming began as the Local Food Coordinator for Pathfinders Resource Conservation and Development and has transitioned into coordinating a ground breaking local food project, The Southeast Iowa Food Hub.

Jan’s path in promoting natural farming is inspiring for all those taking steps to make a difference. While many agencies were losing funding, Jan not one for walking away easily, created a winning proposal and was awarded a Farm to School grant. Her efforts resulted in creating a greenhouse on the land of a local manufacturing site. Now I am sure you are wondering where does the electrical engineer mind play into the story? Well… the greenhouse Ms. Jan’s project developed utilizes the heat waste of the facility to warm the happy plant home. Jan was thrilled to explain in detail how each segment of the process works. I would happily explain it to you with the exception of one detail. Unlike Jan, I do not have that same engineering brain so can only tell you that sand heats to 1600 degrees and is cooled before the excess is pumped to an underground tank to heat the inspired indoor garden. The other details she will eagerly explain!

And for her fabulous new role with the Southeast Iowa Food Hub? Jan, in collaboration with Maharishi University of Management, has created a new certification process designed for local farmers. This incredible new approach, called Fairfood, purchases produce from local farmers that are non-GMO and are grown without pesticides or chemicals. Water quality, composting, and an appropriate buffer zone are all part of this healthy policy. The idea is rather than the environmental impact and extensive transportation costs, a standard is set to ensure optimal health and integrity while benefiting the local community. The standard also opens up a channel to market for many natural farmers that may be unable to afford the often-expensive organic certification costs. In building this brilliant new food system, she has passed the reigns of the greenhouse day-to-day management and is working incredibly hard to bring the natural produce to her community. As of her first meeting, she had fifty farmers interested in converting to natural growing farming practices. Her vision is every community school, hospital, restaurant, and retailer to have access to this fabulous healthy local food.

This year Iowa had an early frost leaving many tomatoes in Jan’s garden. Not one to be deterred, she decided to make green tomato salsa with the added bonus of fresh basil from the greenhouse. Checkout the LoveSelf Vegan Green Tomato Salsa Recipe, inspired by Jan.

Next time you are on the road, drive to a small town in southern Iowa and look for a lady named Jan. She will offer you an apple and tell you stories of Africa, feeding us well, inspiring healthy farming practices, and participating in new natural food standard. Definitely worth the trip!

LoveSelf food for thought… What step can you take to inspire naturally grown healthy food in your community?

The post Global Volunteer Returns Home: Providing healthy food to rural communities appeared first on LoveSelf.

How meditation and organic food inspired a young woman’s life in Mongolia .  The heart of our exploration.

Throughout my life I would often imagine the type of school my future children would attend. In my vision, I would see this beautiful place of meditation, organic food, yoga, love, and brilliant education. A promotion of their essence and highest achievement based on all that they are. Not imaging that it existed, I also thought I would have to create such a bounty of learning. So imagine my surprise, when I was introduced to a private school in a tiny Iowa town that encompasses all of what I thought was my dream.

Introducing the Maharishi school in Fairfield, Iowa and Ms. Marissa Markowitz, alumni and a story of inspiration and success. Marissa’s foundation began with her supportive family and the empowered education she received at MSAE. She believes we can all be a “force for good” and has chosen to devote her life to “doing something better” for each other. Marissa and I bonded over our knowledge that food is not only fuel; it is the make up of who we are. Food is about contribution, happiness, culture, and is a path to our highest good.

Marissa was born in Korea and adopted by New Yorkers when she was a baby. She recalls her tall blonde mother telling her about a childhood friend; remembering her as the most beautiful girl in the world. She said that she always knew that somehow her own child would resemble her lovely friend. Because we are often the visions of our life, Marissa arrived as an infant of her mother’s heart and the striking image of that childhood bond.

Her parents traveled the world searching, only to find through meditation and self love that happiness doesn’t come from the outside. It comes from within. They have known the hardship of being unable to afford soap of even the bottled water needed for health in developing countries. They also know what it is to overcome. All of this they instilled in Marissa.

At the age of four Marissa’s family moved her to Fairfield, Iowa. She started school at MSAE and describes her version of rebellious. Ready for this?! Marissa’s view of rebellious is meditating twice a day eating organic, and yet wanting to see the world. Always looking for something more. That seeking led her to a journey after graduation. She spent three months traveling as a volunteer throughout Fiji, the Australian outback, in Buddhist communities, and on organic farms. It was her first exposure to aspects of the developing world and her life was forever changed. She returned home, studied organic farming, graduated from college, taught yoga, and was involved in a serious relationship yet her wanderlust called. “I am an explorer,” she tells me. Just before launching the plan to attend graduate school on scholarship, she received an opportunity to speak in Taiwan about her experience on the 100 Mile Diet. (The 100-mile diet challenges people to eat only food grown within 100 miles of their residence). Rather than stay the expected six weeks, she called her parents  to announce she was not returning to the United States. Instead she had found herself traveling to Mongolia, falling in love with a country and its people.

Imagine a young woman in her 20’s traveling the world solo knowing that she was protected and that her best path was that of her heart and contribution. Marissa describes being mesmerized by the nomadic culture of Mongolia and feeling instantly at home. She started to learn the language and was hired as an intern by the Ministry of Agriculture to work on a food security project. She worked with people in challenging circumstances to train them in organic practices as a means for feeding their families and bringing in income. The doors continued to open and she became the Program Coordinator for the Mongolian Woman Farmers Association. She has since finished her Master’s research and has started a PhD program, focused on Mongolia of course! Her life now takes her back and forth from DC to her heart home of Mongolia.

Marissa in her intellectual style, told me about her vision of “100% inner sustainability and 100% outer sustainability”. What does that mean? It means taking care of ourselves and each other. Eating well. Living your passion, and doing things that make your soul feel alive! Health, happiness, and productivity in all its forms.

I asked Marissa what her life choices have taught her about food. She summed it up in perfect LoveSelf style. She told me that Maharishi said, “Food brings us bliss”. Of course it does.

Marissa has shared with us her family’s gluten free vegetarian “meatballs”. Enjoy them with marinara sauce for a family dinner.

The post Mongolia, Meditation, and the Heart of an Explorer appeared first on LoveSelf.