About Me

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Hello, dear viewer, and thank you for visiting my blog! I am a dedicated (and certified) Food Coach and Personal Trainer with a very individual attitude to coaching. I search to look beyond people's health issues and modify their lifestyles so that they can live a healthier life, increase vitality and longevity. Recently as a strong believer in natural healing I have published two books on Ayurveda and how to use Ayurveda lifestyle and food at home. Further, I am very much into TCM and the concept of original Chinese Food, especially after my recent stay in China. I am striving to become a Yoga expert through intense training and am practicing some kind of exercise every single day. My second blog http://thrumyeyes-kat.blogspot.com/ is dedicated to my passion to capture the world with my camera and create my own world like that. Everything you will find on these pages about nutrition and exercising is authentic and self-tested. Enjoy and don't forget to send me your comments, which are always welcome in my attempt to meet your expectations even better!

Thursday, 19 April 2012

Dear readers,it's springtime! Some countries are still waiting for spring to really arrive, there have been only hints, but spring vegetables have made their way to the market now.

There are some really yummy veggies, which are due now in April, I have just picked four of them to make delicious dishes with and which will also boost your energy levels. These might be a bit low after the winter, from many sides lately I have heard "I am so tired", "I can't get up in the morning" or similar.

One very vital thing of course is your daily exercise, don't neglect that, especially now! On one hand you surely want to be in good shape when bikini season arrives, on the other hand exercise awakens your body and mind, makes you more creative, lets you sleep better and thus increases your overall performance. For more details please read this interesting article http://gulfnews.com/life-style/health/7-top-fitness-benefits-you-may-be-unaware-of-1.1010657

The other thing is your nutrition - as always! So, let's head to the market and buy fresh veggies like

-Young spinach
-Rhubarb (it is not a fruit!! At least technically.)
-Spring onions

So what about them except that they are young and fresh now?

1. Spinach:
...is full of antioxidants, vitamins (like A and C for example) and important minerals. Helps to prevent cancer and osteoporosis.

2. Rhubarb:
...is high in Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Good for maintenance of general health and helps in losing weight.

3. Spring onions:
...contain a good amount of plant fiber, antioxidants and help prevent blood clogging. One of the richest sources of Vitamin K.

4. Kohlrabi
...is part of the cabbage family, in its fresh version a rich source of Vitamin C.  It helps the body maintain healthy connective tissue, teeth, and gum and contains considerable amounts of minerals, which are important to cell and body fluids.

I think most of you would know what to do with spinach or spring onions, so I focused on recipes with Rhubarb and Kohlrabi. Two delicious examples in the following:

As Kohlrabi give its complete benefit in its raw version, here we go.....

Creamy Kohlrabi Slaw

6 med. kohlrabi, peeled & shredded
1 c. (2 med.) shredded carrots
1/2 c. sliced celery
1/2 c. sour cream
1/4 c. French dressing
(if you want to prepare that yourself, have a look here:  http://www.cooks.com/rec/view/0,2263,157190-235203,00.html)
2 tsp. sugar (optional)
1 tbsp. sliced green onions
1/4 tsp. salt

In large bowl, stir together all ingredients. Cover - refrigerate 2 hours or until ready to serve. Yields 4 cups.

You can prepare Kohlrabi in many ways, steam it, make it sauteed aglio olio, prepare a delicious cream soup...

And the fantastic, sour, delicate Rhubarb:

Rhubarb is frequently chopped into one inch pieces and added to boiling water. You do not need to use a lot of water because rhubarb already contains a lot. You will also need between half a cup and three quarters of a cup of sugar per pound of rhubarb (that of course depends on your likings). Nutmeg, cinnamon, lemon juice or lime juice are optional additions to boiled rhubarb recipes.
Another way to make this is to simmer the rhubarb slowly without adding any water. It will cook in its own juices.

As all recipes that I came across are pies and crumbles, I personally would quickly cook it like described on top and then eat it over my morning porridge or muesli.

Unfortunately, where I live it is impossible to get fresh Rhubarb, otherwise I would experiment a bit and find different ways to add it to the daily diet. If anyone of my appreciated readers has a recipe that has nothing to do with pie or crumble, I would be more than happy to make it public here on my blog!

Don't forget: your comments are always most welcome!

Quote of the day

"The dogmas of the quiet past are inadequate to the stormy present. The occasion is piled high with difficulty, and we must rise with the occasion. As our case is new, so we must think anew and act anew."

~A. Lincoln~

Tuesday, 10 April 2012

My first book is out!

Dear readers,

you won't believe it, I can hardly believe it myself, but I finally made it: my first of hopefully many book is out!!!! Took it from the printer yesterday, am as proud as can be as you can imagine! 

I had initiated this book already 7 years ago while I was studying Ayurveda. Seeing our appreciated guests going home after their Ayurveda treatments and falling back into their old habits made me think and the idea came up to write down some advice on how to continue some basic elements that made you feel so good during your treatments also at home, in your own environment, with the supply you find there. 
But my book also addresses those, who have never been involved in Ayurveda before. It is very easy to understand, does purposely exclude in-depth medical advice and enables everyone to find him or herself in the detailed description of the Doshas (constitutional type). 
Easy to follow, very practical advice can make your life a bit better, a bit healthier....you will also find a 2 day detox plan at the end of the book.

So far, my book is only available in German. I am planning to publish the English version this coming autumn.

If you would like to have this guide for a healthier day-to-day, please send me a direct email on catweyland@gmail.com. I will provide you with further details including cost and shipping!


Thursday, 5 April 2012

Dear audience,

There is this yellow spice! It is hard to really define the taste; everybody knows that it is yellow and that it is supposed to be something like a miracle remedy! Here, in the Asiatic latitudes, we are constantly confronted with this spice, here known as Turmeric, in Germany and other European countries more or less known as Kurkuma. Lately, also the West is starting to focus on this super spice that for the longest time has been known only in India and the rest of Asia and parts of Africa.
Now, what is really behind that myth?

Turmeric is a South Asian shrub plant, part of the ginger family, whose main ingredient is curcumin, which is being gained from the plant’s stem and which creates the yellow color.

Early studies of the turmeric show its strongly anti-inflammatory properties and a unique interaction with the cell membranes, which could lead to pharmacological therapies for many conditions. 

The turmeric, which we use for the seasoning of our dishes, protect your heart, has anticarcinogene properties as it inhibits negative aggressive cell mutation plus is great for inflammations.

Its taste is slightly bitter and very intensive, this spice is often used in mustard preparations, curry powder mixtures, cheese and also as a dye for clothes. In Asia it is also applied as a paste directly to the skin for wound healing. Turmeric supports the digestion, calms the stomach, excessive use though can lead to indigestion. Attention: do not use Turmeric if you suffer from gallbladder conditions! These can be worsened through Turmeric.

As this spice only recently has been in the focus of our Western scientists, its effects in our body have not yet been completely discovered. We know though that it influences chemical processes in the cell membranes, bonding to the blood fat in a similar way as cholesterol. In low concentrations it has a great influence on the structure of the cell membrane, due to its anti-inflammatory properties it could also become a remedy for the pain of rheumatism and arthritis.

As with everything in life (or nearly everything....): savored in moderation, Turmeric is a healthy spice with very positive properties, which my darling husband since few years adds to nearly every dish. This does mean something!

Enough science! How do I use this Turmeric in my kitchen?

Generally, small dosages can be added to all colorful dishes with a dominant taste, where the yellow color does not have an unpleasant effect. On contrary to this, it can be used as a substitute for Saffron for coloring dishes as it costs a lot less; Saffron though is aromatic, whereas Turmeric has a rather earthy taste. It can be used in stir fries and curries, in tasty noodle soups and rich Thai coconut soups. Vegans can use Turmeric nicely in a „fake eggsalad“ using Tofu and adding Turmeric for the color. The healing effect comes as an Extra!

A simple recipe, which I love to prepare, is Hakka Noodles with vegetables. The preparation takes less than 15 minutes and you can add a nice shot of Turmeric (if you like 1 tsp). Colorful veggies can be mixed to your likings or according to availability, there are no limits, this is just one choice. The instruction is for 2 persons:

  • 1 packet Hakka Noodles (200gr, 7 Oz )
  • 4 spring onions, cut crisscross, green and white separate
  • 1 cup red cabbage, sliced
  • ¼ cup frozen or fresh beans
  • 1 cup multicolor bell pepper
  • 1 medium carrot, sliced
  • 1 medium celery, sliced
  • ½-1 cup bean sprouts
  • 1-2 garlic, crushed
  • 1 tbsp vinegar (optional)
  • 1-2 tsp light soy sauce (a little more or less according to your taste)
  • 1-2 tbsp chilli sauce (optional)
  • Salt and pepper to taste

Prepare the noodles according to the instructions on the package. Meanwhile, heat up 1 tbsp of vegetable oil in a large casserole or ideally a Wok until it starts smoking. Add the garlic, then the white parts of the spring onions, bell pepper, cabbage, celery, carrots and beans. Toss on high heat for about 2 minutes. Attention: in this moment the vegetables could get burned easily.
When the veggies are slightly soft, add the noodles, soy sauce, Turmeric, vinegar, salt, pepper and chili sauce as well as the bean sprouts with the Green of the spring onions. Toss another 1 or 2 minutes and serve steaming hot.