LifeStyle Revolution

Rock on well4good!

I think I'm constantly in a state of adjustment...Patti Smith

Adjusting. Working. Adapting. Working.

It’s been a wild ride these last two months… completely off the blog radar as well4good took center stage. But it’s been well worth it.

First off, our new site, www.well4good.com is up. Second, we’ve had three really successful workshops (see photos) that are a combination of yoga, meditation, cooking and education all based on a theme. In February we launched the series with “Heart Centered Living,” in March, “Women’s Wellness”  and in April, “Spring Detox.”

Our workshops have been a blast—not to mention completely full, with a wait list—and two more are on the calendar (“Mothering Ourselves” and “Body Beautiful”) before we take a summer break and I head off to cook at Farm and Wilderness Camp in Vermont (more about that later). And please visit the well4good site for info on the upcoming workshops and classes.

Because these workshops are based on the well4good philosophy of sustainable lifestyle practices (when we do what’s really, truly right for ourselves, it will naturally be good for our family, our community, our society and the planet) we move beyond the self-help model to engage in a deeper exploration of the larger impact and implications of our choices. We work together to find realistic and practical solutions to help us live intentionally—and of course—with beauty, grace and flavor.

Sara Lomax-Reese (my partner in well4good) and I are also teaching a two-part class through the Mount Airy Learning Tree on May 12th and May 19th that takes and in-depth look at holistic health and the choices that we face as we navigate this ever-evolving paradigm. I warmly invite readers in the Philadelphia area to join us for these lively, interactive classes.

It is exciting and energizing to see the level of interest surrounding our work. We have received incredible support from leaders in our city government (a special thanks to Councilwoman Blondell Reynolds Brown and State Representative Dwight Evans) and have been honored to submit proposals for community outreach projects that offer an opportunity to bring tangible relief to some of our most under-served communities.

We are even being featured on a TV program (New Visions, on WPVI Channel 6 in Philadelphia this Saturday, May 2nd at 7:30 pm.)

It really is a dream come true.

And as all of these things take shape, I find myself energized by the work and motivated to move forward. I also find myself in a state of perpetual adjustment. I’m working harder (yet hopefully smarter) than ever and am doing everything I can to employ the principles of w4g so that I can personally stay well4good as the business unfolds: taking care of myself by eating well, exercising, meditating and spending quality time with friends and family… and most importantly, enjoying the ride.

Nutritional Stimulus Package

It’s been sort of a whirlwind… Barack Obama

On Fridays I work from home doing paperwork, phone calls and the myriad of the other things that didn’t get done during the week. It’s usually a pretty relaxed day and often it includes a long run in the woods or an hour of ice hockey with the Mother Puckers. I look forward to a quiet Friday as a much-needed time to rejuvenate, catch my breath and clear my desk.

Last Friday, however, was not one of those chill days. Oh no. It was back-to-back meetings followed by two school performances—one of which required a pot-luck dish that I had no time to plan and less time to prepare…

What could have been a recipe for disaster wound up becoming a new favorite dish that I have decided to call: Sweet Barackoli-Obeana…a nutritional stimulus package.

Elegant and simple, yet packed with nutrition in the form of roasted sweet potatoes and steamed broccoli topped with white beans sautéed in olive oil and garlic.

I love it because it fits all of my criteria: it is colorful and delicious, it is really, really easy to make, it is seasonal, and it is inexpensive. Even better: it is nutritionally complete as a vegetarian dish yet with the addition of some grilled sausages, supersizes into a hearty winter meal to satisfy a family with perpetually hungry growing boys.

The foundation of the meal is roasted sweet potatoes. These guys have been shown to have significant antioxidant effects, and are a good source of vitamins C and B6 manganese, copper and dietary fiber. Contrary to the name, sweet potatoes actually stabilize blood sugar levels and improve insulin response. They come in many sizes shapes and colors and vary in flavor and texture… the darker the variety, the higher the concentration of carotenes.

Broccoli happens to be one of the most nutrient-dense foods going. It’s got tons of vitamin C, as well as K, A, B6, E, folic acid, phosphorus, potassium and magnesium. Broccoli also contains anti-cancer compounds that are specifically linked to the prevention of breast cancer.

Add to that the fiber in the beans, and the incredible benefits of olive oil and garlic (simply too numerous to list) and you’ve got just about everything one could ask for in a meal.

Here’s what to do:

Grab a few organic sweet potatoes, scrub and cut into bite-sized chunks. Toss with olive oil, sea salt and some chopped rosemary or thyme. Bake on a cookie sheet in a 400 degree oven until tender; about 35 minutes. Be sure not to crowd the potatoes on the baking sheet… if you are making a big batch, it’s worth it to use two pans so that the bottoms of the potatoes caramelize for added sweetness and depth of flavor.

Next, peel and chop several cloves of garlic and sauté in a small skillet with olive oil, a few chopped herbs such as fresh thyme or rosemary, and a shake of red pepper flakes. When the garlic is sizzling but not brown, add about a cup of cooked beans (I used one can of cannellini beans—a white Italian kidney bean—but any bean would do just fine) and heat through. Just before removing from the heat, stir in a splash of soy sauce or tamari.

While this is going on, cut your washed, organic broccoli into florets and slice the stems (peel the outer layer of the stems to make them more tender). Steam for about 3-5 minutes until bright green.

To assemble: lay the roasted sweet potatoes on a large platter, arrange the steamed broccoli and top with the garlic/bean sauté.  Voila!

If you are going for the gusto, consider a combination of chicken sausages grilled and sliced on the diagonal. Our co-op carries a wide variety of amazing sausages; we chose three varieties for this meal: spinach/fontina cheese, sweet Italian, and white wine/parsley.

Welcome to well4good!

Finally.

well4good has been my dream for many years and I am happy to say that it is moving into reality.

well4good is an integrative model for achieving optimal health. With a focus on sustainability, w4g utilizes a multi-leveled approach centered on food, movement, meditation, holistic healing and purposeful life practices.

well4good works with clients to establish a healthy lifestyle that is both practical and affordable.

well4good is based on the knowledge that when we do what is right for ourselves (really, truly right) it will ultimately be good for our family, our community, our society and the planet. And that is the definition of sustainability. 

My goal has always been to incorporate the many facets of healthy living into a model that heals, educates and nurtures the body, mind and spirit… in a way that is ultimately sustainable.

This month, I am co-presenting a workshop with that very goal in mind. Through a unique combination of yoga, meditation and food, we will begin the journey toward whole, heart-centered living.

I am partnering with my dear friend, Sara Lomax-Reese. Sara is a yoga teacher, holistic nutrition counselor and host of a weekly health-focused radio show called HealthQuest Live (on 900AM-WURD in Philadelphia). I met Sara almost 13 years ago when our oldest sons were just a few weeks old. We have traversed the years of working-motherhood together and I am simply delighted to combine forces with such a gifted woman who has such a beautiful spirit.

The workshop is called: Nourishing Your Life… an afternoon of Cooking, Yoga and Meditation.

Since February is American Heart Month, we chose the theme of heart-healthy cooking and heart-centered living. In the workshop, we will share a guided meditation, work through a gentle yoga practice and then enjoy an interactive cooking demonstration that features delicious organic, local and sustainable ingredients.

For readers of this blog around the country and the world, I will be sure to post photos, recipes and shared wisdom. For readers in the Philadelphia area who are interested in attending, please contact me at warkov@earthlink.net and I will give you more specifics.

I look forward to your continued feedback about how we can work together to make sustainable healthcare a reality for everyone.

WinterGreen... with a bit of purple.

Sometimes our fate resembles a fruit tree in winter. Who would think that those branches would turn green again and blossom, but we hope it, we know it… Johann Wolfgang von Goethe

In these dark days of winter, when it is especially hard to imagine that January will ever end, keep the hearth going with delicious, seasonal food that keeps the spirit bright and the body well nourished.

There are a variety of hearty winter greens that pack a lot of flavor—and that much more of a nutritional punch. The Kale family includes such delicious varieties as collards, mustard greens, turnip greens and dinosaur kale… they are descended from wild cabbage and rank among the most highly nutritious vegetables around.

Packed with vitamins C, B6 and manganese, winter greens are a great source of dietary fiber and minerals such as copper, iron and calcium. Better than a flu shot if you ask me!

I am a big fan of winter greens, and during this time of the year they are on the table at least four nights a week. Last night, it was a mix of mustard greens and dino kale sautéed in garlic and olive oil, served over whole wheat pasta, and sprinkled with prosciutto that had been crisped in the oven.

I also love to wrap collards around a mixture of rice and veggies, top them off with some tomato sauce and a little cheese, and bake the whole thing until the collards are soft and pliable.

Here are a few things to keep in mind:

Wintry greens are tough, and the stems even more so. To ready them for cooking, pull the leafy parts off the stems and tear the leaves into bite-sized pieces. I find that blanching them in a pot of boiling water for 2-3 minutes enhances the color and makes the greens less fibrous and more easily digestible.

Recycling tips:

• After you blanch, remove the greens from the water with tongs or a slotted spoon… and then recycle that same water to cook pasta (which is then infused with extra vitamins and minerals)
• Cool the water and use it on your plants
• Keep the kale stems and a few leaves to add to vegetable juice…

To make a yummy kale dish:

• Blanch your greens for 2-3 minutes, remove and squeeze out excess water.

• Heat a few tablespoons of olive oil and a splash of toasted sesame oil in a large skillet.

• Add a few cloves of chopped garlic and maybe a shake of red pepper flakes... heat until the garlic is cooked but not browned

• Add about 3/4 cup of sliced purple cabbage, saute for 2-3 minutes

• Add  the blanched greens.

• When the greens are just about cooked through add a splash of Thai fish sauce and two splashes of tamari/soy sauce.

• Cook for another two-three minutes while thinking about the how the beauty of winter offers us a space to go inward to ponder the quiet beauty of the season.

Festive Tart

It’s coming on Christmas
They’re cutting down trees
They’re putting up reindeer
And singing songs of joy and peace
I wish I had a river
I could skate away on…
Joni Mitchell

The Solstice has passed, the days grow longer, and the party season continues in full festive swing.

I am enjoying some treasured afternoons at home, baking and preparing treats for celebrations with family, friends and neighbors.

The tart in the photo was made for a gathering last Saturday night and I am about to make another for an open-house this evening. It is simple yet lovely, it travels well, and is great re-heated the next day--assuming there is any left!

I love the Yeasted Tart Dough recipe from The Fields of Greens cookbook--a classic vegetarian cookbook from the Greens Restaurant in San Francisco… one of my absolute favorites! Over the years I have filled this tart shell with dozens of savory, seasonal fillings, and have yet to be disappointed.

Caramelized Onion, Fennel and Goat Cheese Tart

Yeasted Tart Dough, From Fields of Greens cookbook:

• 1 teaspoon active dry yeast
• Pinch of sugar
• 1/2 cup warm (110 water)
• 1 cup unbleached white flour
• 1/2 teaspoon salt
• 1/2 teaspoon minced lemon zest)
• 1 large egg (room temp)
• 3 T soft unsalted butter
• Unbleached white flour for shaping

Turn on some awesome music. Light a few candles. Get your apron.

Dissolve the yeast and sugar in the water and set it in a warm place while you gather the other ingredients. Combine 1 cup flour, the salt and the minced lemon zest in a bowl and make a well. Break the egg into the middle of it; add the butter and pour in the yeast mixture, which should be foamy with bubbles. Mix with a wooden spoon to form a soft, smooth dough. Dust it with flour and gather into a ball; set it in a clean bowl and cover with plastic wrap or a kitchen towel. Let the dough rise in a warm place until it is doubled in bulk, 45 minutes to 1 hour. If you are not ready to shape the dough at this time, knead it down and let it rise again.

Use a 9 inch tart pan with a removable bottom. Flatten the dough, place it in the center of the pan and press it out to the edge using either your knuckles or the heel of your hand. Add only enough flour to keep the dough from sticking. If the dough shrinks back while you’re shaping it, cover with a towel and let it relax for 20 mintes before you finish pressing it out. It should be thin on the bottom and thicker at the sides, about 1/4 inch higher than the rim of the pan. It can be filled immediately or refrigerated until needed. Once the tart is filled, bake in the middle of a preheated 375 oven for 35-45 minutes.

Filling:

• A few tablespoons extra virgin olive oil
• 2 small onions or 3 large shallots, peeled and sliced
• 1 bulb fennel (core and stalks removed) thinly sliced
• Salt and pepper
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1/4 cup chopped oil-cured olives
• 3 eggs
• 1 1/4 cups half + half
• 1/2 teaspoon minced lemon zest
• 6 oz good quality organic goat cheese

Heat the olive oil in a large cast iron skillet or sauté pan. When the oil is hot, add the onions (or shallots) and cook for 2-3 minutes. Add the fennel and season with salt and pepper. Cook until beginning to brown and caramelize—about 15 minutes, stirring occasionally. Add 1 tablespoon each of the rosemary and thyme and stir. Add olives and remove from heat.

Prepare the custard: In a medium bowl, whisk together the eggs and 1/2 + 1/2 with the lemon zest and some some salt and pepper.

Assemble the tart: Crumble goat cheese on the bottom of the prepared tart shell. Add the onion/fennel mixture on top of the goat cheese. Top with the custard and bake for 35-45 minutes at 375. It is done when the custard is golden and set.

Serve warm or at room temp.

Be sure to enjoy the meditative process of preparing the dough... and the delicious aroma while it bakes... but especially, savor the appreciative smiles on the faces of those you serve it to.

Holiday Juice

We've got the power, we've got the juice. We should do the job… Bill Clinton

This past weekend I was invited to speak at the Holiday Tea for the Professional Women’s Roundtable, a group that brings businesswomen together for networking and development. It was a lovely event, held at The Union League on Broad Street in Philadelphia…one of the most beautiful buildings in the city.

The topic was, “Balance during the holiday season,” and as an expert on Holiday Imbalance, it was a welcome challenge.

Actually, I think of balance as a relative state of mind...and true balance as the ability to be centered in the face of chaos and distraction. What better time than the holidays to put this concept to the test?

So, during the presentation, while gorgeous three-tiered trays of petit-fours were being delivered to each table, I led an exercise in mindfulness where I played my favorite holiday song (Christmas Wrapping by The Waitresses) and we all attempted to stay focused and centered as music played, tea was poured, and plates were cleared.

What I liked about this meditation (aside from the wonderfully irreverent opportunity to blast the Waitresses at The Union League!) was that it wasn’t about meditating at a Zen retreat in Northern California, or in a yoga class in Center City. It wasn’t even about a quiet moment with a cup of tea alone at home. It was about the reality of a busy, working woman’s life during the holiday season.

When we can be graceful—even peaceful—in the midst of the daily drama of life, then (and only then) will we find balance. So as we go merrily, merrily into the holiday season, I wish you all grace, peace and juice.

Yup. Juice.

As the holiday season gets into full swing, and your party card is literally hopping with opportunities (I think I have a full dozen soirees to enjoy this year!) a beautiful balance for holiday revelry (pate and champagne anyone?) is fresh juice.

I have had this hulking behemoth Champion Juicer for about 15 years and I find that this is the season where it is absolutely guaranteed to get a workout. Yesterday for breakfast I made a yummy elixir of pineapple, apples, carrots, fennel, and beets… a sweet way to kick-start the day. Tonight, I rang in the cocktail hour with a spicy blend of carrot, fennel, parsley, spinach, celery, garlic and ginger, mixed with some tomato juice and finished with a squeeze of lemon. Today I received a delivery of a case of tangelos and a case of oranges purchased for a local school fundraiser…that means that we will enjoy fresh-squeezed citrus tomorrow—and, who knows, maybe a shot of Amaretto in that orange juice for a real holiday cocktail  treat!

Farm in the City

Regard it as just as desirable to build a chicken house as to build a cathedral... Frank Lloyd Wright

When you think of Philadelphia, you might think of cheese steaks, soft pretzels, Ben Franklin or The Liberty Bell... but not necessarily farms and chickens. Yet Philly is full of surprises.

Tucked away on the Northwestern perimeter of the City of Brotherly Love is a protected enclave that holds multiple-acre properties that make you think you are in rural New York, Vermont, or in the Pyrenees for that matter. I am grateful that my dear friends Pat and John have decided to turn their three acre homestead into a locavore's paradise.

Anyone who has read my posts on lemon ice cream, meringues or frittata knows that I am addicted to these local eggs that have thick, creamy yolks the color of the autumn sunset... but the bar has just been raised.

Last Friday I was lucky enough to acquire some of Pat and John's chickens that had been organically, locally, humanely, beautifully and deliciously raised in poultry paradise. Their mobile coop gave them continuous access to the best of everything a chicken needs.

These well-proportioned city girls had meaty legs, ample breasts and supple skin. I brought half a dozen of them home and only then admitted that my freezer (already jammed full of pesto, tomato sauce, soup and pancakes) could no more accommodate 48 pounds of pullet than my new jeans.

What's a girl to do? Thanks to the miracle of Craig's List, my dream of a recycled basement fridge was realized in less than 24 hours and the ladies had a chilly new abode.

On Sunday afternoon, while the winds whipped outside my city home and Numbers One and Two helped to decorate the holiday tree, the most delicious chicken we've ever eaten roasted in the oven...

I thinly sliced an organic orange and speckled each round with thyme from my garden... I then carefully arranged the orange slices under the skin before rubbing the whole bird inside and out with butter. A few splashes of white wine and some sea salt... mmmmmmm.... served with roasted-then-mashed sweet potatoes and a green salad. Perfect.

Leftover meat was shredded and sauteed with onions, peppers and pinto beans to become a filling for corn tortillas on Monday... simply add basmati rice, fresh  guacamole and steamed broccoli for an absolute feast.

…Tis the season, for stomach bugs, colds, and the crud

“The universe is full of magical things, patiently waiting for our wits to grow sharper”...Eden Phillpotts


For the past two months it’s been nearly impossible for me to post to this blog as often as I'd like. I've been working hard on the development of my new website: www.Well4Good.com (set to launch in the not-too-distant future) and the creation of a new daily-digest style blog (set to launch even sooner).

I also hostessed a Thanksgiving celebration that  included a sit-down dinner for 35 at my house... gratefully sharing food prep (and dish washing) with my delightful posse of foodie friends and family. (see the photos of the ingredients that soon became Roasted Hubbard Squash Soup with Hazelnuts and Chives (Fine Cooking Oct/Nov 2008), wild rice stuffing with dried cranberries (featuring rice that was lovingly harvested, by hand in Minnesota, by my dear friend, and fellow homeopath, Jake Kiakahi), fresh cranberry/ginger/orange chutney, gravy, and a Pumpkin Mousse Trifle...

But the biggest draw on my time and energy has been the arrival of Fall and its fresh batch of  colds, coughs, a nasty stomach virus, and a boatload of new clients. I have been one busy Homeopath.

Which reminds me to remind you that Homeopathy is a very good choice when dealing with acute ailments such as the previously-mentioned seasonal colds, flu, and of course, the crud.

Sometimes it’s like a parlor trick where a remedy is taken and symptoms disappear, POOF! And many times it simply, yet effectively, shortens the duration and eases the suffering, thus allowing the body to heal itself in a more efficient manner.

For example, a stomach bug is making its way through our house (yes, homeopaths and their children get sick just like everyone else!). Number Two came home early from school on Monday afternoon and after getting a remedy the vomiting stopped and he started to feel better. He still, however, needed another day at home under a blanket with loads of TLC to recover fully. His symptoms included: feeling relief immediately after vomiting, thirst for ice cold drinks but feeling worse after they warmed in his tummy, and an overall sunny disposition despite the fact that he had just thrown up. The remedy that helped him along was Phosphorus…

This morning, Number One woke with vomiting and so I immediately gave him a dose of Phosphorus. Guess what happened? He threw up again. Drat. So I looked more closely at his presentation and discerned that he was not acting at all like his brother. Number One was noticeably anxious (didn’t want me to leave his side), he was chilled and trembling. He said the vomit burned his throat. Aha! One dose of Arsenicum and he immediately fell back asleep and has been peacefully resting for about five hours.

What’s important to note here is that not everyone with the same bug needs the same remedy. Each person experiences symptoms in their own, unique way. Homeopathy is about the person—not the illness. 

It's also important that I note (for liability reasons) that the above examples are not meant as medical advice; they are simply to offered to help open the mind to thinking about the body in a different way, right?

If you are interested in learning more about using homeopathic remedies for yourself or your family, I recommend these two comprehensive, easy-to-use books:

Everybody's Guide to Homeopathic Medicines by Stephen Cummings and Dana Ullman

Homeopathic Medicine for Children and Infants by Dana Ullman

Homeopathic remedies are FDA regulated and approved and many health food stores carry a basic selection. If you start using homeopathy more regularly, it’s good to have a home “kit” on hand. My favorite comes from Washington Homeopathics and features 50 remedies in a handy storage/travel container.

And if you are looking for a Homeopath in your area, be sure to check out the National Center for Homeopathy’s comprehensive database, or send me an email and I will try to direct you to someone who would be a good match.

Autumn Salad

 I just hate health food... Julia Child

Here in Philadelphia, most of the farmer's markets finish up the season right around Thanksgiving. But it is hard to believe we're nearing the end, as these last few weeks have been chock full of beautiful fall vegetables that have morphed into delicious meals to warm our bellies on these cold, rainy days.

One of the things that I love about eating seasonally and locally is that you can really appreciate the changes in the tastes and textures of the vegetables along with the changing climes. Salad greens are heartier and darker, and cooking greens like kale and spinach are that much sweeter after a frost.
 
I happen to be one of those people that believe salad is a necessary part of the evening meal. I grew up eating a simple salad after every dinner: romaine or escarole or even dandelion greens dressed with olive oil and wine vinegar. It cleansed the palate and, according to my grandmother, helped with the digestion.

Breaking with tradition, however, I often like to have salad as a vegetable-loaded centerpiece with meat or fish making the occasional cameo.

With that in mind, a few nights ago we had a salad that included a mix of greens, roasted beets, and my new favorite fall treat: roasted pumpkin wedges. The salad was tossed with a vinaigrette (chopped shallots, walnut oil and white wine vinegar) and topped with honeyed goat cheese and toasted pumpkin seeds.

Thanks to Number Two for photographing the salad.

 

Politics, Prejudice and Homeopathy.

Prejudice is a great time saver. You can form opinions without having to get the facts... E. B. White

I am a serious book junkie and I have passed my obsession on to my boys. When we moved back from Minneapolis, we schlepped about 16,000 pounds of assorted stuff and it was estimated  (by the Moving Company Estimator) that 4,500 pounds of it was books. That means that more than 1/4 of the total weight of all of our worldly possessions is in the form of the written word.

Our various collections include beautiful art and photography books, row after row of cookbooks, a whole room of Homeopathy books, not to mention shelves of fiction, non-fiction, biography, spirituality, gardening, sewing, knitting and countless children’s books.

We keep books in the car, in our bags and backpacks, and in just about every room in the house. Personally, I like to have at least four books in progress at any given time spanning genres and satisfying my fickle moods.

On this blog, and in my practice, I frequently make book recommendations in the how-to, spirituality and “personal development” departments. But fiction, well fiction is really personal.

Yet I just read a work of fiction that got me thinking. The book is called American Wife by Curtis Sittenfeld  and it is a fictional account of the life of (soon-to-be-ex) First Lady, Laura Bush. Were it not for the fact that the book was featured on the cover of the NY Times book review and in the NY Times Style section that very same day, I might have passed it by as it would not have appeared on my usual radar.

Once I started the book, however, I could not possibly put it down. Yes, Sittenfeld is a compelling writer. And yes, there is something undeniably sensationalistic about a fictionalized biography. But (deep breath) what really got me is that I started to have a bit of compassion for George Bush.

(Pause to allow Liberal readers to regain consciousness…)

Quoting from the NY Times Book Review: “In her Salon essay Ms. Sittenfeld described herself as “a staunch enough liberal that I take would-be epithets such as ‘flaming,’ ‘knee-jerk’ and ‘bleeding heart’ as compliments,” and a registered Democrat who regards George W. Bush’s policies as misguided at best “and at worst evil.” And in this novel Ms. Sittenfeld seems incapable of mustering any sympathy for Charlie the president.”

Clearly, Sittenfeld is not the president of the GWB fan club. 

Yet midway through the book I felt a palpable waning of my usual ire. And at that point it occurred to me that this is what happens when Homeopaths read fiction. Because at its core, Homeopathy is about simply seeing a person for who they are. It is about seeing symptoms and expressions of pathology as an aberration from the true nature of the “self” but not as The Self.

Samuel Hahnemann, the man who introduced Homeopathic medicine back in the 18th Century, wrote The Organon of Medicine (weighing in at just over 1 lb in leather-covered hardback) as his treatise on medical philosophy and the healing arts. In the sixth aphorism of The Organon he introduces the concept of the Unprejudiced Observer as it relates to the practitioner’s ability to perceive and understand the presentation of symptoms—and as such, understand the inherent imbalance from which the person is suffering.

Being an Unprejudiced Observer is, in my opinion, the key to being a good Homeopath—but also, a good person. It is the nature of the Buddha. It is the emptiness that allows the truth to unfold—the truth that holds the very essence of who we are. In all its pain. In all its suffering. In all its beauty.

If we can withhold judgment (especially of those who tweak us down to our very core) we are likely to lower our stress levels, our blood pressure, our therapy bills, and maybe even our weight.

So on this Election Day 2008, I wish you all well as we collectively move toward hope and away from prejudice.