Winter Skin Care

Give winter skin a healthy feast
By Kathleen Norton
Excerpts from The Poughkeepsie Journal, Living and Being Magazine January 17, 2010


This winter, head to the kitchen to make food to keep your skin glowing. It's also where you'll find ingredients for homemade, cold weather beauty aids, Holly Shelowitz said. She's a certified nutrition counselor in Ulster County whose idea of a perfect winter evening is moisturizing in a warm tub with some olive or coconut oil swirling around, or moisturizing with one of her Holly's Garden Products, her cocoa butter Love Bar.


"What we eat and how we live is reflected in our skin. The glow comes from a combination of what we're eating as well as what we're putting onto our skin topically,'' said Shelowitz, whose business, Nourishing Wisdom in Rosendale, offers natural beauty workshops, as well as cooking classes and nutritional counseling. Holly says, "Skin gets a double whammy in the winter, because of cold, dry weather and lots of time in dry indoor heat. Many people also have hard water in their homes, which is rough on skin. Taking basic steps
to fight the effects of all these will go a long way to protect skin, say Hudson Valley skin experts.


First stop: "Drink water. People can't drink enough,'' said Tammy Pacenza, a skin esthetician at Marlene Weber Day Spa and Salon in the Town of Poughkeepsie. "Try eight to 10 glasses a day.''
Next, cook up a storm, as long as it's nutritious food cooked with healthy oils, Shelowitz said.
She said to not be "afraid of fat'' if you want your skin to glow. By that, she means to cook with
healthy oils, like olive oil or coconut oil, and eat foods that have healthy fats in them. One extra tip:
Take a daily spoonful, or capsule, of cod liver oil, which Shelowitz said provides extra oil the body
needs in winter, as well as some extra vitamins.


She also said eating extra butter, which provides more oil to the body, can be good for the skin.
"We've been misled,'' by diet hype that touts very little fat, she added. Very low-fat diets that deprive people of enough nourishment are not only bad for skin, but overall health and bone strength, Shelowitz said.


After you've got your winter skin diet plan in place, head to the bathroom for some do-it-yourself skin care.
Body bars made with cocoa butter can be bought at Nourishing Wisdom, and are deeply moisturizing to
the entire body in winter. In the bath or shower, she says to exfoliate dead skin by using a skin brush all over the body, brushing gently in circular motions up toward the heart. Rub a few tablespoons of coconut oil from head to toe, including the scalp. "Do this once or twice a week. It's great,'' Shelowitz said.


The coconut oil can be bought at health food stores. It may seem expensive, but not compared to the cabinets full of lotions people buy to fight dry skin in winter. Be sure the label says unrefined, and it should smell deliciously of coconut. And don't forget the kids. Shelowitz said kids love getting a moisturizing treatment as much as adults.  "Rub oil on their skin and feet. They love it, and it's a treat having that bonding time with parents,'' she said.

Whether you go to a spa or create one at home, remember skin still needs extra care in winter, even if it's covered up, Shelowitz said as she headed off to a moisturizing bath. "In winter, we all need such luxurious experiences,'' she added.


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Order Holly's Famous Cocoa Butter Love Bars and Nourishing Face and Body Cream here:
http://www.nourishingwisdom.com/hg-products.php

Winter Cooking Classes

Join us in the country kitchen for our Winter Cooking Class Series. All classes are hands on as we chop slice and stir up a delicious meal together. At the end of class, we sit around the table to enjoy the fruits of our labor- a freshly prepared dinner. Holly's Classes are designed to inspire you to cook more often as you see how simple and creative it can be. Cooking classes are a great Valentine's treat- sign up with a friend and have fun cooking together, or come on your own and expand your repertoire of exotic dishes you can treat a lucky someone to. Register with a friend and save. Class includes a printed set of recipes. Class size is limited to 8 people and they fill up quickly, so sign up today!


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Travel to India
Monday, February 22 5-8pm
Let's warm the kitchen with exotic flavors from India. We will make an indian cheese called paneer to include in our dinner. We will prepare:
Chicken Coconut Curry
Gingery Basmati Rice
Paneer (Fresh Cheese)
Saag Paneer (Spinach and Homemade Cheese)
Raita (Yogurt Sauce)
Onion relish
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On the Table in 30 Minutes
Thursday, February 18th 5-8pm
How often do you get home hungry and confused about what to eat? Come to this class for your solution to the what's for dinner question as we prepare some of my favorite meals:
Gingery Wild Salmon with Roasted Broccoli and Quinoa
Rustic lemon chicken with spinach
Chick Peas with cauliflower and potatoes
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Greens Glorious Greens
Tuesday, February 23 6-9pm
If you've been hanging around here at Nourishing Wisdom, you've heard me sing the praises of greens in counseling sessions, cooking classes and workshops. It's true, greens are a powerhouse of nutrients, they are vitalizing, cleansing and downright delicious to boot. Trouble is that many people cook them to death, don't cook them long enough or haven't learned a way to make them taste good. It's the perfect time to jump into a class to learn all about this amazing food group- when the Winter visual palette is lacking in the all important color- GREEN! Join us as we prepare a few dishes that will actually have you craving your greens including a green smoothie!

tuscan white bean soup

Tuscan Bean Soup with Kale

Adapted from One Bite at a Time by Rebecca Katz
Serves 6

White beans make a delicious, hearty base for a soup. Add a dollop of pesto and some freshly grated Parmesan and I personally guarantee that everyone at the table will melt before your eyes.

Holly's Notes: This soup has such big flavor. It really surprised me! I’ve been making it over and over and including it in my cold weather repertoire at home and in cooking classes. I've been using canned organic white beans which makes it possible for this to be ready in 15 minutes! Last night, I included a dash of cayenne pepper in my bowl to add some heat on a cold night:) If you're not in the mood to chop the veggies fine, don't. It will still taste fabulous, it will just have a different texture.
Ingredients:
2 Cups soaked cooked beans or 2 12 oz cans white beans, drained
3 tablespoons extra virgin olive oil
2 finely chopped yellow/white onions¼ teaspoon sea salt
4 carrots diced
3 stalks celery diced
3 T shallots diced
4 cloves finely chopped garlic
½ teaspoon fresh or dried thyme
½ teaspoon fresh or dried sage
½ teaspoon fresh or dried oregano
1 teaspoon rosemary
6-1/4 to 8 cups vegetable or chicken broth
2 tablespoons fresh lemon juice
1 bunch of dino kale, stems removed and chopped into small bite size pieces
A dollop of pesto for serving
a sprinkle of organic parmesan cheese (optional)

Method:

1. Cook the beans or use canned beans.
2. In a large soup pot, heat the olive oil over medium-high heat.
3. Add the onions and a pinch of salt. Sauté until golden.
4. Add carrots and celery Sauté for 3 minutes more.
5. Add the garlic, thyme, sage, rosemary and oregano and sauté 2 minutes more.
6. Deglaze the pot with ¼ cup of the broth. Add 6 cups more broth and the beans, and simmer for 15 minutes. If the soup gets too thick for your taste, add more broth as necessary to achieve the desired consistency.
7. Add the greens and a pinch of salt and simmer until the greens have wilted. You may need to add a squeeze of lemon juice or a final pinch of salt. Serve in soup bowls with a dollop of pesto and a sprinkle of Parmesan cheese.

YUM!

Chocolate Pecan Bars

Chocolate Pecan Bars
I've been making these for many years now, since a friend gave me this little book called The Cook's Encyclopedia of Cookies by Hilaire Walden. I've made changes to the original and I hope you enjoy it as much as I do! You won't believe how easy these are to make, and how delicious. I just had a bite and I can tell you that it's all about the texture. Soft chocolate ganache on top, buttery shortbread cookie on bottom. A small piece is so satisfying. I just had to share them with you! The lucky people that you share this with will be asking for it over and over again.

I call for using maple sugar or evaporated cane juice as the sweetener because they both taste great, adding a maple-y flavor. More importantly, these sweeteners are minimally processed and easier on the system, not elevating blood sugar levels too quickly, and are MUCH healthier for us than white sugar. With the addition of butter and eggs it slows the blood sugar elevation even more. Be sure to grind nuts finely, it's more like shortbread that way. If you don't have coconut oil on hand, just use more butter. Also, if you could wait, after the bars are refrigerated, it's a whole different texture experience. Enjoy!

Cooks Notes:
You can use walnuts instead of pecans
Add cinnamon to the cookie part if you like
You can make this with kids in the toaster oven

Cookie bottom
1 1/2 C walnuts or pecans
4 T maple sugar or evaporated cane juice
1 C oat, wheat or spelt flour
7 T room temperature unsalted butter + 1/2 tsp coconut oil (use 1 T of butter to grease the pan)

Chocolate topping
2 T unsalted butter
1 1/2 T coconut oil
1/3 C water
1/3 C cocoa powder
1/2 C maple sugar
1 tsp vanilla
pinch salt
2 eggs

1. Preheat oven to 350 and butter the sides and bottom of an 8 inch square cake pan
2. Grind walnuts with a few T of the sugar in food processor, blender, or nut grinder until fine
3. Add remaining sugar, flour, butter and coconut oil until it resembles course crumbs, then pat the
mixture in the bottom of prepared pan in an even layer, and bake for 25 minutes

Make the topping
1. In a small saucepan over low heat, melt butter, coconut oil and water, then whisk in the cocoa and sugar
2. Remove pan from heat, stir in vanilla and salt and allow to cool for 5 minutes.
3. Whisk in eggs until blended and pour topping evenly over the cooked crust.
4. Return to oven and bake another 20 minutes.
5. Cool on a wired rack, cut into bars and enjoy!
Store in refrigerator

delicious desserts cooking class

Join us in the country kitchen for a hands-on dessert making class. The last one filled so quickly we are adding another one. We will make chocolate pecan bars, banana coconut milk dream pie, warm apple apricot compote with vanilla cashew cream, and mango peach pudding. Register at nourishingwisdomblog.com Class size limited to 8 people so register today! It's the perfect time to learn some new recipes for the holidays. We use only wholesome sweeteners and organic ingredients. Sip a cup of tea as we stir up a delicious evening- and of course eat them too! Includes a printed set of recipes so you can make them for gifts and events right away.

Delicious Desserts Cooking Class
Time:7:00PM Friday, December 11th
Location:Rosendale, NY
Fee: $50

sweet and savory

Greetings! Well, Autumn is here and thankfully the weather has been mild around here the past few days. Winter can just take it's time! I've been enjoying the sweet squash of the season, and experimenting with many varieties. In my last Talieferro farm share, we received lots of sweet potatoes so I was inspired to play a bit with sweet and savory tastes. I added some parsnips (an often forgotten veg) for it's exotic flavor. Here is my latest creation. I hope you enjoy it!

Sweet and Savory Autumn Delight

Serves 4

Ingredients:

3 sweet potatoes
2 parsnips
6 slices organic nitrate free bacon cut in 1 inch pieces (you can use turkey bacon or tempeh bacon)
1 red onion sliced in half moons
salt to taste

Method:

1. Peel sweet potatoes and cut in thick slices. Cut parsnip into 1/2 inch slices. In 2 separate pots, simmer the parsnips and sweet potatoes in a water level that just covers the bottom veggies so they are mostly steaming. (about 10 min) Then drain. Drinking this cooking water is divine:)

2. In a cast iron skillet on medium heat, cook bacon until done, and drain on paper towels. Pour out all but

1 Tablespoon of the bacon fat from the pan.

3. Saute the onion in 1 T of bacon fat until carmelized, or if using tempeh or turkey bacon, add a bit of olive oil.

4. In a large bowl, mash sweet potatoes and parsnips together. Add carmelized onions and bacon, stirring to mix.
Taste and add salt if desired.

This made a fabulous addition to sauteed greens, wild rice and black eyed peas:)

Enjoy!

Lots of Autumn events!

Sugars and Flours- Tuesday, September 23rd and 30th 6-9pm
Learn how sugars and flours can cause emotional issues, cravings, illness and weight gain- and what to do about it. What disease is the most widespread and most ignored in this country? The answer is carbohydrate sensitivity. Learn how to eliminate or greatly reduce refined sugars and flours from your diet in order to relieve conditions such as weight problems, cravings, depression, irritability, anxiety, fatigue, headaches, joint aches, confusion, hyperactivity, infections, high cholesterol, and alcoholism from overuse of refined carbohydrates. The class will introduce new foods, cover benefits, menu planning, shopping, cooking, household strategies and support. Join Holly Anne Shelowitz, Certified Nutrition Counselor and Director of Nourishing Wisdom Nutrition Center. Ulster County Community College in Kingston.
Tuesday Sep 23 & 30 • 6 - 9 pm - 2 sessions • $69- Class code: NCC 195-02 • BRC Call 845.339.2025 to register

Healthy Eating on the Cheap! Tues Oct 20 6-9pm
Are you concerned about saving money? Do you realize how much your family spends on food each week? You do not have to sacrifice health for saving money;
it's even more important to eat well during stressful times. And by the way, healthy eating does not mean that you are eating straw and tofu!

Join Holly Anne Shelowitz for this lively tour through Mother Earth's Storehouse in Kingston, and learn how to stock your pantry with delicious food so you and your family can eat healthfully and save money in the process! You will receive recipes for dishes using ingredients from the store, and thanks to the generosity of the owners, each participant will receive a 10% discount on their purchases made that day. Class size limited.
1 session $39 Class # NCC 192-01. 845.339.2025 to register.

Women's Nutrition Group
In this group, we will incorporate healing foods, delicious recipes, and simple pleasures to include in your daily life for self care and deep nourishment. We will cook delicious food together, make healing teas and skincare products using natural ingredients. Our sessions will include time outside, time in the kitchen and time on the farm.

Topics: Bone Health, Sweet Cravings, Real Food Snacks, Weight Loss/Weight Balance, Cooking fresh delicious food, Meal Planning for Busy People, Finding Exercise that You Love and making time to do it, Make Your Own Skincare Products, AND SO MUCH MORE!
Wednesdays 6:00-8:30pm 10/7, 10/21, 10/28, 11/4, 11/11, 11/18
$270 for the series, includes all ingredients and materials including a copy of Holly’s Cookbook Nourishing Ourselves Simply.

All classes are taught by Holly Shelowitz, Certified Nutrition Counselor and Chef, and takes place in the Nourishing Wisdom Kitchen in Rosendale. Holly uses ingredients from our wonderful Hudson valley farms. Advanced registration is a must. Payment plans are available. Email register@nourishingwisdom.com to save your place.

Cooking Class- Saturday October 17th 3:30-6:00 $50
Each year as Autumn arrives I feel that back to school excitement of new beginnings. To celebrate that, I have a series of cooking classes that will focus on delicious food- simple and fresh- that you can prepare in your home kitchens to make your busy lives easier and healthier. Tasty quick meals are perfect to take to work or send with the kids to school.
In the Nourishing Wisdom Cooking Classes you will enjoy delicious food made with fresh local ingredients. With our printed set of recipes, you'll be able to create delicious meals in your kitchen in a snap! Eating on the run and skipping meals can be a thing of the past- for real.

Learn about the evolving meal so you can enjoy a few meals out of one time in the kitchen. These dishes are perfect for lunch, or to enjoy with friends and family for dinner- and kid’s love them too! What we eat today creates our health today and tomorrow. Eat real food, fresh and local. It can change your life!

Join us for our farm to table cooking classes held on the majestically beautiful Brook Farm. We walk into the fields with farmer Jonathan, harvest our vegetables, then head into the kitchen to prepare a wonderful feast. As we chop slice and stir, we chat and get to know eachother. At the end of class, we sit around the table to enjoy the fruits of our labor- a freshly prepared dinner. Bring a friend! Register by sending an email to register@nourishingwisdom.com or call 845.658.7887 Saturday October 17th 3:30-6:00 $50

Holly’s Cooking Demonstrations and Nutrition talks at the Kingston Farmers Market on Wall Street. Just go to the Nourishing Wisdom Table to find us.
These events are free and open to the public

Constant Cravings October 3 11am
Do you have sweet cravings? Join Holly for a cooking demonstration and talk while you learn about the many ways to satisfy your sweet tooth. She will prepare a few dishes and you will be surprised about how delicious and nutritious her ideas can be. Tastings included of course!
Sensational Soups October 10 11am Join Holly for a cooking demonstration and talk, while you learn how simple it is to prepare delicious soups using all local ingredients right from the market. Holly will prepare 2 soups right before your eyes and have tastes for you too! It's a perfect way to spend the Saturday as the weather cools.

Preserve the Bounty October 17th 11am
Join Holly for a demonstration and see how simple it can be to freeze, can, and preserve the bounty of Autumn. Take home recipes so you can enjoy delicious, nourishing foods all Winter long until the exciting day that the market opens again in May.

One pot wonders- October 24 11am
Everyone is busy, but we still have to eat! As the weather gets cooler and life gets busier, it's the perfect time to get some great recipes for one pot meals. Join Holly for a cooking demonstration and talk, while she prepares 2 dishes and have tastes for you too! These dishes are quick, delicious and guaranteed to help you in a pinch when you think you have no time to cook. Plus, they only use one pot! How cool is that?

Thanksgiving Dinner in 1 hour? It's true! November 7th 11am- Join the dynamic duo Diane Reeder and Holly Shelowitz as they tag team cooking Thanksgiving Dinner in 1 hour. Back by popular demand, it was such fun and so successful last year, they are at it again! Wear your woolies as you watch Holly and Diane cook up a sumptuous Thanksgiving Feast that you can easily make at home.