New Testimonial: "...treating myself with more love."
"I met Kelly at a pivotal point of my life; emotionally and physically I was feeling very off-kilter. One of the things she said that resonated with me the most was learning the enormous impact of what we put into our bodies. She said "what you eat becomes your thoughts, your emotions, your cells." I had never thought of nutrition in this way before and treated my meals as more of an afterthought. I now see my meals as a gift to my body, an opportunity to nourish my body, mind and spirit. We demand so much from our bodies in these modern, fast-paced times and I feel blessed to have met someone who communicated with her words and presence the value to treating myself with more love".
- Fatima A., Urban Planner, Artist
Inspiration: Local Artist, Fatima Adamu
If you like her paintings, wait till you hear her sing! Fatima will perform live this Saturday, April 11th at the Saturn Club Salon and Coffee shop (3426 Sansom Street) from 6pm to 9pm. She will be accompanied by Deirdre Loughridge on cello and Elliott Levin on flute and saxophone. For a sneak peak of her voice acapella check her out here:http://www.myspace.com/songsbyfatima
Fatima Adamu was born in Philadelphia, Pennsylvania in 1981 and grew up in Nigeria, West Africa with her American mother and Nigerian father. She began writing poetry and drawing when she was 10 years old and is a self-trained painter, costume and fashion stylist, poet, model, actress, singer and dancer with a B.A in Geography and Urban Studies from Temple University.
"The lines, shapes and emotions invoked by the dancing body as it responds to music have had a strong influence on me. Thus, I am more influenced by musicians than by visual artists."
Recipes of the Month: Spring Inspirations
Dandelions, contrary to popular belief, are not bothersome weeds but actually highly nutritious plants. They are very cleansing for the blood and liver and can be eaten raw or cooked. Try it, you just might like it.
Dandelion Over Polenta
1 tube premade polenta
2 c water
4 c chopped dandelion greens
2 tsp olive oil
2 tsp minced garlic
salt and pepper to taste
1/3 c pecorino romano or parmesan cheese
lemon wedges
Thinly coat a skillet with olive oil. Cut polenta into 1/2 inch slices. Cook 3-4 minutes each side until golden and crisp. Fill a large bowl with water. Chop roots off dandelion greens. Dunk and rinse greens until all sand is washed away. Boil 2 c water. Add greens to water, boil 3-4 minutes. Drain greens, set aside. Save cooking water for stock or just drink plain for nutrients. In a skillet, heat oil, add garlic, sizzle 30 seconds, add dandelion greens and salt and pepper. Cook 1 min. Put on top polenta. Sprinkle with cheese. serve with lemon wedges.
Adapted from: Greens Glorious Greens by, Johnna Albi and Catherine Walthers
Apricots are another seasonal Spring food. Here's a simple salad.
Apricot Salad
2 c mixed baby salad greens
4 washed and chopped dandelion leaves
1-2 chopped fresh apricots
1/4 c pumpkin seeds Mix all.
Dress with flaxseed oil and rice vinegar.
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