June 29, 2010

Stop Spinning and…Eat Something.

I always thought vertigo was for Mel Brooks and Hitchcock headliners.

Turns out, a major con from getting on several planes a month can result in an inner ear infection resulting in some trippy vertigo. I’ve been doing the vertigo-tango for about a week now, and it has seriously inhibited my activity—to the point where I’m feeling pretty accomplished that I’ve written this many sentences in a row. The universe kindly lined me up with plenty of free time (which I prefer to fill with taking yoga classes, writing and being out in the sun) and instead have convinced my dog that I’m 28 going on 70 and that two naps a day is totally en vogue.


It’s also the universe’s way of telling me to slow the hell down. It’s important to establish just as much balance in your life as you would on a yoga mat.  It’s a bit of a feast or famine mentality. There will be moments in life where our schedules are so slam packed that we have no choice but to take one moment at a time.  Then time will pass where you’re wondering whether to watch the Top Chef or CSI: Las Vegas marathon.

The beauty in that—they matter equally.  Always find a mix of strength and surrender.  Know that taking the time to slow down isn’t submissive, it’s refreshing and often our body requests it.

That being said, I’ve slowed down, but it certainly hasn’t kept me out of my favorite room in the house—the kitchen.

I got to thinking about healthy food that helps you heal, but keeps you energized and satisfied.  I decided on sharing a full day of suggestions and recipes that bring a smile to my face regardless of whether I’m grounded, in a handstand or some vertigo-tastic place in-between.


Toasted Brown Rice Bread

Raw Creamy Almond Butter

Local Raw Creamy Honey

This is the breakfast of champions, ya’ll.  I eat this every morning and it hits the spot.  Brown rice bread on its own can be a bit rough on the palate, but it does wonders if you have a gluten intolerance. Just make sure to toast it nicely first. Add the local honey* then top with almond butter.

*why local honey?  For starters, it’s eco friendly.  Also, if you suffer from allergies, it helps to have a tablespoon a day to let your body adjust to the local allergens in the air.  How easy and delicious is that?


Vanilla Coconut Kefir

Frozen Blueberries

Wheat Germ


Pinch of Agave

I grew up drinking milk every single day and still miss the creamy indulgence.  Unfortunately, dairy and my body don’t get along so well, so when I found this dairy-free kefir, my intestinal flora expanded with happiness!  Mix all ingredients together to taste (go easy with the wheat germ or skip all together).  I personally like the berries to still be frosty from the freezer…makes it more of a treat.  This works well as a dessert as well.


Genmaicha Green Tea with Steamed Soy Milk

I know green tea isn’t for everyone, but I must confess to being a big fan.  I used to go traditional and get the hot or cold macha green tea, but I’ve expanded out into the world of green and now enjoy Genmaicha—green tea combined with roasted brown rice.  I have them add steamed soy milk (or your milk preference) and it’s a great pick-me up, anti-oxidant boost and warm, toasty treat.


Arugula & Radish Salad


4-6 thinly shaved radishes

half a cucumber, thinly sliced

a small bunch mint leaves, sliced

coriander seeds, whole

2 hard boiled eggs, halved

feta cheese (raw if possible), crumbled

Citronette Dressing

1 lemon, juiced

1/2 orange (blood orange is nice), juiced

1/4-1/2 cup extra-virgin olive oil

2 teaspoons dijon mustard

salt and freshly ground pepper

This salad rocks.  I first experienced it at Michael Symon’s restaurant, Lola.  I took what memory and taste buds I could with me and created this salad.  The key is to keep you radish and cucumber thin.  If you have a mandolin, time to bust it out.  Lightly dress the salad, place the halved eggs around the perimeter of the plate.  Sprinkle with the feta, coriander seeds, fresh salt and pepper.


Chips and Homemade Guacamole

2-3 ripe avocados (pit removed)

1 jalepeno or red chili pepper, diced (remove seeds to make less spicy)

1 shallot (finely diced)

1 clove garlic (finely diced)

1 small bunched cilantro (chopped)

2 limes, juiced

salt and fresh pepper

grape tomatoes, diced (optional)

your favorite organic corn chip

This is an all time favorite and so easy to make.  My aunt lives in Texas and probably makes this every single day.  Make sure your avocados are ripe, otherwise you’ll end up with flying pits all over the kitchen.  Not fun.

Add your avocado to a medium bowl and mush.  Add shallot, garlic, hot pepper and cilantro.  Pour in lime juice and mix.  Add in cilantro and tomatoes if needed.  Salt and pepper to taste.


Penne with Collard Greens, White Beans and Sun-Dried Tomatoes

3 cloves garlic, smashed and chopped fine
1/4 cup good extra-virgin olive oil
1 bunch collard greens, washed and chopped
1 can canellini (white) beans (throughly rinsed)
1 can marinated sun-dried tomatoes
1/4 cup white wine (optional)
1 package gluten free or brown rice pasta
salt and pepper to taste

Warm oil in medium sauce pan and add chopped garlic for 1 minute. Add wine and let cook down 2 minutes, stirring the garlic occasionally. Add chopped collard greens, salt and pepper to taste and stir the greens until covered lightly in the oil. Add a splash of water and cover the pot to help the greens cook (3-5 minutes or until a nice bright green). Add beans and tomatoes and stir well. Sautee for 8 minutes.

Meanwhile, bring salted water to boil in separate pan. Cook pasta according to box. Drain and add to sauce. Mix well, coating all the noodles.

Bon Appetito, my friends!  A toast to balance, stability and delicious food!

A few videos of me talking the food talk with the good people from @MindBodyGreen

Kathryn is a lover and teacher of yoga by day, a wizard in the kitchen by dinner time and a professional dog snuggler at night.

Follow Kathryn @kathrynbudig or on Facebook


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