Cell To Soul: A Saratoga Nutrition Blog

Recently in Medicinal Foods Category

     As we continue in this great time of year for farmers markets, vegetable gardens, there are still many delicious foods that we associate with the sunny days of summer: sweet blueberries, blackberries, strawberries, and raspberries; succulent plums, apricots, peaches, and nectarines; deep red Bing or bright yellow Rainier cherries; flavorful red and black grapes, velvety mangoes and kiwi; and juicy watermelons. And there's so much more: sweet yellow or red onions, pungent garlic, dark leafy greens and lettuces, red tomatoes, green zucchini squash, and bright yellow crookneck squash.

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    Like many of my clients at the end of a work-day, last night I was too tired to cook, but wanted something nourishing for dinner.  I prepared a Indian Dinner in about 20 minutes that was GREAT and very satisfying!

 

                                           



It's a great time of year to "develop a better relationship with Food".  To seek fresh, local and sustainable foods such as produce and meats at the farmers markets, your local CSA (Community Supported Agriculture) Farm or local natural foods store.  If you have not made the change to local or regional foods, make a goal to shop at one of these venues in the next 7 days and change your life forever.  You will feel better, have more energy and start to create the foundation to vital health.


This article provides some wonderful information and great recommendations from the Tai Sophia Institute.

Late Spring and early summer are great times to plant herbs outdoors. These 10 herbs are easy to grow in pots or kitchen gardens. They have a long history of use as both culinary and medicinal.

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Mary Beth McCue Saratoga Nutrition ConsultantMary Beth McCue RD, LDN, CDN - Integrative Nutrition Consultant

Rebalance your mind, body and soul with tools and advice from nutritionist Mary Beth McCue. For more than 20 years, Mary Beth has helped many optimize their health and resolve unique chronic health conditions relating to weight, digestion, food intolerances, energy & metabolism, depression, inflammation, aging and more. She has initiated a variety of first time programming in corporate, community, collegiate, National Spa & Retreat Centers, Rehabilitation Farms and Organic Farms, and more. Mary Beth was appointed by the CEO of a large Health Care Organization to initiate an Integrative Health Model. This programming successfully continues today.

Nominated as "Dietitian of the Year" while working for the largest employer of Dietitians in the world, Mary Beth McCue is a Licensed and Certified Nutritionist who specializes in Integrative and Functional Medicine Concepts. She is amongst a very small percentage of nutritionists in this field whom have dedicated their professional education and training with organizations such as Harvard Medical School, The Duke Center for Integrative Medicine, The Institute for Functional Medicine (IFM) and the American College of Sports Medicine. Mary Beth is an avid hiker, biker, and skier. Strength training, yoga and her black lab help keep a check on the daily balances. Learn more at www.SaratogaNutrition.com.