Stephanie Pedersen's Blog, page 7

12 Proven Secrets To The Best Picnic Ever

Hello Gorgeous!

Summer will soon be ending and my question to you is: Have you had a picnic yet? Not a “grab some fast food and sit outside” meal, but a real-life, bona fide picnic.

Taken from the 17th Century French word picque-nique, meaning “a social gathering involving shared food”, the modern word picnic means an “outing that involves taking a packed meal to be eaten outdoors.”

Sounds like fun, doesn’t it?

But if your experiences are like mine, picnics are often anything but fun: There’s nowhere to sit, the food is soggy, bugs are everywhere, it’s too hot. And and on and on and on.

It doesn’t have to be this way. In fact, instead of giving up on this beautiful activity, check out this foolproof guide to having the most fun, most effortless, healthiest picnic ever. Keep reading. Here are my secrets to having the best picnic of your life! (You’ll notice that my top 5 picnic secrets have nothing to do with food!)

1. Choose the Right Spot

The right spot for a picnic is an individual thing. Some people like to sit at a picnic table. Some people love to stretch out on the ground. Some people like to perch atop rocky outcroppings. Some people like to bring their own lounge chairs. Some people like public parks (good if you want to be close to water fountains and bathrooms!). Others like private, quite spots. Whatever you enjoy is right. If you don’t already have location in mind, do an online search to narrow your choices. Then make sure to physically visit the spot at least twice before you commit. This is important. If the spot is consistently wet or muddy, buggy, smelly, or you notice signs warning you about bears, find somewhere else.

2. Choose the right time.

Without a bit of planning, picnicing can be hot, sweaty, bug-bitten business. The heat of midday is often when most people picnic, but it can be the most uncomfortable time to spend time outdoors.  If this is the best time for you, consider finding a shady area, bringing a canopy and some outoor fans. Evening is a beautiful time to picnic, but gnats and other small flying insects are most active around sunset. Come equipped with repelling candles and natural bug repellent. A mid-morning brunch is often the best solution—the day hasn’t become too hot, and the bugs aren’t too active.

3. Invite the right people.

We all have lovely people in our lives who are just not picnickers. Being outdoors too long is boring. Or they don’t want the sun on their skin. Or there are too many bugs. Or they don’s play well with others. Or they don’t want to sit on the ground, get dirty, or put their iphones down long enough to connect. Don’t invite any of these people, or anyone else who will not add to the experience. A picnic is supposed to be fun, and some people are simply best enjoyed in other venues. The absence of negative or simply “wrong” picnickers is one of the best-kept, most difficult-to-swallow secrets to a wonderful picnic.

4. Gather the right “Picnic Accessories”

At the very least, you’ll need a waterproof picnic “tarp” for the ground, on which you can then put a blanket. Look for something large enough to fit the food, as well as all guests. This can be used as a tablecloth if you are on picnic tables. Make sure to have enough napkins, “wet wipes,” sunscreen, band aids, a few towels, and anything else that makes sense for your group.

5. Use the right tableware, utensils, containers and more.

When I was growing up, there weren’t a lot of disposable, recyclable picnicware. Now there is. If you can afford it, you’ll find recyclable containers, tableware and utensils make your al fresco life very easy. But if you’d rather, there are wonderful sets of unbreakable (always choose unbreakable) picnicware that can be loaded up at the end of your picnic and brought home to be cleaned.

6. Make a menu

When I grew up, picnics were ad-hoc affairs filled with bags of cheat chips and containers of quickly-made potato salad. Not that any of that is bad, but making a menu beforehand helps you create a healthier, more memorable event.

7. Bring fabulous beverages.

Yes, it’s easier to pick up a few liters of cheap ice tea and bottles of water, but make your picnic beautiful, healthy and memorable by making your own beverages, which you can pack in coolers. A few gallons of water with floating mint leaves and cucumber slices, real home-brewed black tea barely sweetened, and homemade lemonade are three easy, economical choices.

8. Pack at least 3 vegan dishes at are soy-free and gluten-free.

Even if your picnickers are wheat-loving carnivores, bringing a few healthy options makes everyone feel good and it covers any guests who may be trying to improve their diet.

9. Bring activities.

Great picnic activities include frisbee, kite-flying, rock hunting, crafts, coloring books—anything but electronic games. Ask everyone to put away their electronics for the duration of the picnic.

10. Ask for help.

Build help into the picnic by asking people on the invitation to bring a dish or activity with them. Let people know at the picnic what time you plan on cleaning up and how they can help.

11. Don’t put all the food out at once.

Once people have eaten, the picnic is over, so setting food out in stages is an easy way to make the day flow more gracefully. Encourage play and interaction: Drinks while you play Frisbee. Appetizers while the grownups visit. Entrees. A nature walk to hunt for pretty rocks. Then dessert while everyone indulges in a fun craft, like rock painting.

12. Have a system for fast clean-up.

Make sure to have two big garbage bags placed in an obvious spot during the picnic—and encourage your guests to use them as needed: One for recyclables and one for food scraps (use a biodegradable bag and you can literally bury the compostable material once you get back home to your garden.) Announce the end of your picnic 30 minutes beforehand and ask guests to work together to make a sweep of your picnic spot to collect refuse. Another thing you’ll need two of: Two big plastic laundry hampers: One loaded with soiled tarps, blankets, towels and other linens, and the other with dirty tableware and utensils. These are loaded in the trunk of your car at the end of the picnic and taken home to be dealt with!

 

Homemade Veggie Pasta: Why You Need a Spiralizer

Photo courtesy of William Sonoma

 

I came a bit late to the whole “spiralizer thing.”

One of my 7-Day Superfood Cleanse clients (hello, Ann Brosnan!) turned me on to the idea of using vegetables as a replacement for pasta.

A quick internet search of the spiralizer brought up pages of results: spiralizer recipes, spiralizer reviews, spiralizer carrot, spiralizer zucchini, spiralizer sweet potato, spiralizer butternut squash, spiralizer KitchenAid attachment, spiralizer comparison….

And on and on.

“This must be a ‘real thing’,” I thought to myself as I jumped on Amazon and purchased both a stand-alone spiralizer and an attachment for my KitchenAid mixer.

If you’re not familiar with the spiralizer, it is a small gadget that turns a vegetable into long spirals, which can then be enjoyed raw or pan-fried, steamed or sautéed and used in place of pasta.

As a nutritionist, I adore this. Anytime you can get an extra serving of vegetables into that gorgeous body of yours, I am ecstatic. Extra vitamins, minerals, phytonutrients and fiber to help you achieve a healthy weight, heal health conditions, give you natural energy and make your skin look amazing. Woohoo!

But the spiralizer is also great for another, perhaps obvious, reason: Using veggies in place of traditional pasta is a brilliant way to reduce the cheap, low-nutrition carbs in your diet. These carbs are the ones that give you muffin tops and belly flat and puffiness under the chin and eyes. If eaten in excess (which they are often are because they are so addictive) these carbs can contribute to, or worsen, diabetes, metabolic disorders, cardiovascular disease and inflammatory conditions.

Plus, a plate of spiralized beet pasta has only 58 calories compared to 360 for the same amount of unsauced traditional pasta.

And then there’s the obvious: So many people are sensitive to the high gluten levels in modern wheat, or are celiac. Veggies used as pasta helps these folks enjoy pasta dishes in an entirely new way.

Interested in trying a spiralizer yourself? Here are brief reviews of my favorite spiralizers:

 

Brand: Müeller Spiral-Ultra 4-Blade 8-in-1 Spiral Slicer

Price: $75

More information: This heavy-duty spiralizer, made of BPA plastic, is dishwasher safe and has a lifetime warranty. Unlike some spiralizers, the cutting head is enclosed, reducing your chance of nicking yourself. It has more shape options than other spiralizers, also creating course and find shreds, sheets and other shapes. Note: This one is more expensive than the other spiralizers listed here, though you can often get it on Amazon for $35 or less.

 

Brand: Spiralizer Tri-Blade Vegetable Spiral Slicer

Price: $40

More information: A little pricier than some of the other spiralizers, but it is sturdily built from heavy, food-grade, BPA-free plastic. It’s suction feet secure it in place and the tool works well with long or wide veggies. It comes with a lifetime warranty. Note: It can wobble a bit while “spiralizing” if not firmly suctioned into place. And you may need to stop and readjust the vegetable as it gets smaller.

 

Brand: Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer

Price: $35

More information: This inexpensive spiralizer is a great choice for anyone who wants a quality countertop spiralizer but doesn’t want to invest too much. It is durable, made of BPA-free plastic and comes with three blades that let you create ribbons, “fettuccine,” and “spaghetti. A nice touch: There is interior storage for the tool’s blades. You have the option to purchase additional blades (which create different pasta shapes) at an additional price. Note: It doesn’t work fabulously well on the harder veggies, like beets or rutabaga.

 

Brand: Maestoware® Tri-Blade Spiral Slicer

Price: $15

More information: This inexpensive, small, hand-held spiralizer is a great entry into the world of spiralizing. It is sturdy, is backed by a 30-day money-back guarantee (and a three-year warranty), fits well in the hand, and is dishwasher safe. Note: You’ll need to cut down larger veggies (such as sweet potatoes or broccoli stalks) before spiralizing them. $15

 

Brand: KitchenAid KSM1APC Spiralizer Attachment with Peel, Core and Slice

Price: $80

More information: Not the catchiest name in the world, but KitchenAid’s Spiralizer Attachment with Peel, Core and Slice attaches to the hub of your standing mixer (it works with all mixer models) to automatically spiralize hard veggies, soft veggies and fruit. It also, as the product name mentions, peels and cores. A handy option for those of you who already have mixers. It comes with five blades: A fine spiralizer blade, a medium spiralizer blade, two spiral slice blades, and a spiral peeling blade. It works very well and features a one-year warranty.

 

Need a fun recipe to use with your new spiralizer? Here are two of my favorites:

 

Raw Zucchini Salad

Makes 2 servings

This fun “pasta salad” is a fun way to enjoy the energizing effects of raw food. Plus, it’s just so easy. And versatile. And delicious.

 

1 medium to large zucchini, spiralized into spaghetti-like “noodles”

1/2 c mixed vegetables (carrots, snap peas, snow peas cucumber red or yellow peppers, radishes, tomatoes or anything else that is in your kitchen) cut in small sticks or pieces

optional: 1/2 c protein, such as cooked shrimp, smoked salmon, garbanzo beans, etc.

¼ cup of your favorite healthy dressing (can be vinaigrette style or creamy)

Toss all ingredients together in a large bowl to coat.
Transfer to two salad bowls or other serving dishes.

 

 

Raw Thai Carrot Salad

Makes 4 servings

I adore carrot salads of all kinds. This one is inspired by takeout from my local Thai restaurant.

 

5 large carrots, peeled and spiraled into noodles

1/3 cup roughly chopped peanuts or cashews

2 tablespoons fresh cilantro, finely chopped

2 tablespoons creamy peanut or cashew butter

4 tablespoons coconut milk

1 tablespoon wheat-free natural soy sauce

Dash hot sauce

1 large clove garlic, minced

1 tablespoon fresh ginger, peeled and grated

1 tablespoon lime juice

salt, to taste

Place all carrots, nuts and cilantro in a large bowl. Set aside
In another bowl or in a blender, whisk together nut butter, coconut milk, soy sauce, hot sauce, garlic, ginger, lime juice and salt.
Pour dressing over salad ingredients and toss until combined.

 

Lastly, what’s a fancy new gadget without a targeted cookbook to go with it? Here are some that I happen to like:

Inspiralize and Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing , both by Alfi Maffucci, are gorgeous books of outrageously creative ways to use your spiralizer to eat in a more healthful way.
The Spiralizer! Cookbook: The New Way To Low-Calorie And Low-Carb Eating: How-To Techniques And 75 Deliciously Healthy Recipes , by Catherine Atkinson, answers every question you may have about the spiralizer, from how to position it to what veggies spiralize most easily to troubleshooting tips and tricks. Plus, there are healthy recipes. Lots of them!
Spiralize It! Creative Spiralizer Recipes for Every Type of Eater , by Kenzie Swanhart, is a fun cookbook well-suited for creating healthy family meals, featuring a variety of “healthy style” as well more traditional foods
The Spiralizer Recipe Book: From Apple Coleslaw to Zucchini Pad Thai, 150 Healthy and Delicious Recipes, by Carina Wolf, is a fantastic “A to Z” primer on how to use your spiralizer, as well as what to make with your spiralizer.

 

 

 

 

 

 

 

 

 

Shirtaki: The noodles everyone is talking about

 

In the past two months I’ve had about 20 clients, 9 Facebook connections and 5 friends ask me the same thing: “What’s with these Shirtaki noodles? Do you think these are something I could eat?”

You see, I have a lot of clients who are celiac, have a gluten intolerance, or simply feel better without gluten in their systems. Most of them, however, seem to really miss pasta. Sure, they’ve tried various gluten-free pastas based on brown rice or chickpeas or quinoa or corn or whatever. But in truth, most of them (with the exception of Tinkyada brand organic brown rice-based pasta), are pretty abysmal.

So these folks do what any pasta-loving person would do in the face of bad noodles: They simply stop eating pasta.

But Shirtaki has given new hope to pasta lovers everywhere. And not only gluten-free noodle lovers, but those who are trying to consume fewer carbs, such as those with cardiovascular conditions, diabetics or metabolic syndrome, as well as individuals who find pasta makes them retain water or pack on fast pounds.

Shirtaki noodles are a thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. Largely composed of water and glucomannan, a water-soluble dietary fiber, they average around 3 grams of carbohydrates, between 0 and 5 calories (depending upon the brand) and no fat per serving.

Note: I am referring to the traditional yam-based shirtaki noodles. There are American brands that have been sneaking some soy flour, soy isolate or tofu into the traditional recipe. Avoid these! Your body does not need more soy!

But let’s back up a bit: Zero calories? Yep, you read that correctly! But they don’t have much of anything else, either, so it’s best to view shirtaki noodles as a small part of a whole food diet, not as something you’ll be eating several nights a week.)

If you’re interested in giving shirtaki noodles a try, here are some tips:

Shirtaki noodles can be a bit hard to find. Head to the nearest Asian grocery or “world food” aisle of your supermarket. Or do what I do and order them online. Amazon is a great source.
Don’t pig out on shirtaki first time you eat them. They are made from the fiber of the konjac yam—called glucomannan—mixed with lime water and can cause bloating, cramping, gas or diarrhea in some people. Enjoy a half-serving at first and waiting an hour to see what happens. Go for a whole serving the next time you make shirtaki noodles.
The glucomannan in shirtaki noodles has been found in studies to reduce the bioavailability of oral medications. If you are on some type of medication, play it save and avoid taking your medication with a meal that features shirataki noodles. The medication should be taken 1 hour before or 4 hours after a meal that contains glucomannan.
On the flip side, glucomannan has been found to promote weight loss by preventing the absorption of dietary cholesterol, as well as creating a feeling of fullness.  The American Journal of Clinical Nutrition reported in a 1995 study that there was a 10 percent reduction in cholesterol levels of 70 men after a four-week treatment with glucamannon fiber.
Futher, if you’re the cook, you’ll instantly be taken aback by the noodles’ foul odor. The noodles can be purchased fresh (the smelliest option) or dried (they get smelly as they cook).
To get rid of the odor, as well as the noodles’ slight bitterness, boil the noodles as directed then rinse and rinse and rinse in cool water. Drain the rinsed noodles and pan-fry in a dry frying pan (no oil!) over medium heat until noodles are dry and almost water-free, about 10 minutes.
They are then ready to cook with. Many people I know use these in traditional Italian or comfort food dishes, but I happen to think shirtaki marinari or shirtaki and cheese tastes weird. But the noodles are brilliant in sesame noodles, Singapore noodles, pad thai, ramen-style soups and other Asian-influenced meals.

 

Here are two easy ways to enjoy shirtaki noodles:

 

Sesame Shirtaki Noodles

Makes 2 servings

 

¼ cup natural wheat-free soy sauce

2 tablespoons toasted sesame oil

two tablespoons rice vinegar

2 tablespoons grated fresh ginger, or to taste

few shakes of siracha sauce

3 scallions, white and green part, sliced

1 7-ounce package of fresh or dried shirtaki noodles, cooked per package instructions, rinsed and pan-toasted as described above

½ cup chopped cooked veggies (I like broccoli)

Optional: one or two tablespoons chopped cilantro

 

In a large bow, whisk together soy sauce, sesame oil, rice vinegar, ginger, siracha sauce and scallions until combined.
Add cooked shirtaki noodles and vegetables and toss to coat.
Let sit for 30 to 45 minutes to develop flavors.
Toss right before serving. Garnish with cilantro, if desired.

 

 

Easy Faux Ramen Soup

Makes 2 to 4 servings

 

4 cups strong vegetable or chicken broth

1 7-ounce package of fresh or dried shirtaki noodles, cooked per package instructions, rinsed and pan-toasted as described above

Optional: ½ cup of chopped cooked veggies (I use last night’s leftovers)

Optional: 1/4 to ½ cup chopped chicken, pork or seafood

Optional: 2 tablespoons chopped cilantro

 

Heat broth in a medium saucepot until just about simmering.
Add all remaining ingredients except the optional cilantro and heat just until warmed through.
Garnish, if desired, with cilantro.

 

 

 

 

 

 

 

 

 

 

 

 

Have You Ever Wanted To Lose Weight Quickly?

Or wished you could “wipe out” the effects of a junky food day? Or be prepared next time you’re faced with a food-based event? Maybe you simply want to get into your skinny pants or lower your blood cholesterol levels this month—or even this week.

Or perhaps you’re in what I like to call “a research phase,” meaning you’re not quite ready to tackle weight loss but you would like to get your hands on some weight loss education that you can refer back to—forever—on your own time.

Whatever is going on with you, I have something that may be able to help. As you know, I am a holistic nutritionist who specializes in using whole foods (including superfoods) to help you reach your healthiest weight and achieve your wellness goals. Too often, I see people resort to pills or starvation or exercise addiction to lose weight. Not only do extreme behaviors take their toll emotionally, they physically age us, affect our looks and make us feel terrible. They can also make us pretty grouchy! (Ask me how I know this!)

Just to clarify: I am not anti-weight loss. I am not even anti-do-it-yourself-weight loss. I completely understand that people like to have control over their own weight loss. And I get that not everyone can afford to hire me to work with them privately, or has the desire to jump into one of my affordable group weight loss programs. Not only is this all good, it’s why I created the Triple Threat Weight Loss

 

 

Triple Threat Weight Loss is a DIY program based on my 3-Day Weight Blast, a group “quick weight loss education” program that I run. If you want a healthy model for sensible weight loss and you’re a true DIYer at heart, I would love to share Triple Threat Weight Loss with you.

This is for the DIYers among you who want to learn three different nutritionist-tested eating plans that you can use to face any weight-loss challenge, from daily healthy eating for weight loss, to those times when you want to kick things up a notch (or quickly fit into that little black dress), to those times you want to get back on track after a night, a day, a week or more of excess (yes, it specifically tackles what you may be experiencing, from increased cravings to bloat!). Plus, the education you need to use each correctly, so you lose weight instead of ruining your health. This is important!

Triple Threat Weight Loss features menus/eating plans, shopping lists, recipes, lessons, audios, videos and lots of fun goodies for those of you who like extras. It is available now. It will only be on sale for one week. Buy it now and continue to use it for the rest of your life.

If you are frustrated by your current weight loss efforts, I want to say one thing to you: Everyone can experience a healthy-for-them weight. It takes just one thing: Good care.

Let me give you 3 plans to help you lose and maintain weight. Three plans (plus a ton of education) that will help you do some deep learning around how to treat yourself in order to lose weight, how to eat to stay healthy, with plenty of education around challenges such as cravings, getting back on the wagon after straying, what to do the day before a big food day, how to “wipe out” the negative after-effects of a “bad” food day, and so much more.

In short, you’ll receive healthy habits you can use your entire life to help yourself lose and maintain weight in a healthy, sane way.

Learn all this and you’ll be on your way to making this the year that you stop hiding behind knits, multiple layers and self-loathing and start having the time of your life.

For more about Triple Threat Weight Loss you can go here!

I can’t wait to share my healthy Triple Threat Weight Loss secrets with you!

xoxo,

Stephanie Pedersen, MS, CHHC

www.StephaniePedersen.com

READ THIS FIRST (AND HAPPY SUMMER TO YOU!)

Good morning!

How has summer been treating you?

Mine has been wonderful. And busy!

We’re all busier than ever. I know I am! To save you precious time, I’ll cut to the chase and share my news:

• I’ve I spent June publicizing my Berry book and getting ready for this month’s Berry Extravaganza [hyperlink: http://www.BerryExtravaganza.com ], a month-long interview series featuring a range of berry experts, from confectioners to growers to sustainability experts to herbalists and more. Wow, it’s been fun! Berry Extravaganza [hyperlink: http://www.BerryExtravaganza.com ], ends on July 30, so if you haven’t checked out the interviews, head on over and have a listen. Choose what you want to listen to, when you want to listen. Come back as often as you like! You’ll find so many wonderful ideas for enjoying, growing and choosing berries. As a food lover and someone who believes in the power of health, there is so much for you here. Do join us!

• Last week I turned in the finished manuscript to my next book on Root veggies, due out in January from Sterling publishers. Start looking for root vegetable recipes to creep into my newsletters! (Please share if you happen to have a favorite way to enjoy beets, burdock, carrots, celeriac, jicama, parsnips, radishes, rutabaga, sunchoke or turnips.)

• Yes, I am still seeing private clients, but much fewer. I’ve recently raised my rates to allow me to concentrate on concierge-style nutrition support. I’ve been moving toward working with a select number private clients in a different way, teaching highly motivated individuals how to use the power of choice + the power of time management to uplevel their health.

• I have a new website on the way! Yep, I am upleveling, creating online DIY courses, resources, video tutorials, shopping, recipe collections and more! Look for the site at the end of August! (If there is anything you’d like to see or sell or incorporate, shoot me an email and let me know!)

More on that last announcement: The new site will have a so many new goodies. However, I want to take time to celebrate all those wonderful classes and courses where I met so many of you!

To do that, I have a treat for you:Each week, I am putting an “old favorite” on sale, starting with my bestseller Triple Threat Weight Loss!This DIY weight education course gives you the three targeted eating plans I give each of my private clients:

• Menu #1 is my go-to weight loss and get-healthy menu that I use for a large percentage of my clients. Plus supportive recipes, lessons and activities.

• Menu #2 is a “weight blaster Menu” designed as a “jumpstart” menu for those of you who are having a difficult time losing weight. It’s too low-calorie to follow for more than a day or two here and there, but it’s perfect to use for one or two days before an event to ensure you look the way you want to in your little black dress. Plus supportive recipes, lessons and activities.

• Menu #3: Sometimes you go out and just have too much. It’s a part of life and unless you have a health condition (such as diabetes) that can be triggered by an occasional over-indulgence, doing this once in awhile is not a big deal. In fact, let me wish you a Happy Day-After with Menu #3! Plus supportive recipes, lessons and activities.

I talk more about the Triple Threat Weight Loss plan below, so for now, I am going to simply tell you about a way you can get it for 40% off.

[PHOTO HERE FLUSH LEFT]If you’ve recently purchased my berries book [HYPERLINK: http://amzn.to/29QX7f5] or my coconut book[HYPERLINK: http://amzn.to/29XfyzE] or my kale book [HYPERLINK: http://amzn.to/29PpPk1] or my 7-Day Superfood book [HYPERLINK: http://amzn.to/29PpyOf]] or any of my books (or if you’ve wanted to but haven’t yet got around to it), send me the receipt and get 40% off the price of a DIY course, such as Triple Threat Weight Loss. If you bought the book online, simply forward your receipt to the above email address. If you purchased at a brick-and-mortar store, snap a phone photo of the receipt and send it to the above email address. I’ll answer you back with a coupon code for 40% off the price of the course!

I can’t wait to share Triple Threat Weight Loss with you!

Join us!

Much love,

Stephanie

www.BerryExtravaganza.com

Berry Extravaganza, an informal series of interviews.

“Growing up, one of my favorite activities was berry picking. I always wanted to grow up and own a U-Pick Berry Farm,” says Pedersen. “Though I don’t own a berry farm, I now have the opportunity to celebrate one of my favorite fruits with others who share my delight.”

Much like a virtual farmer’s market, visitors to the Berry Extravaganza site get to sample what they like from an array of experts and topics.

In addition to hosting the event, Pedersen offers segments where she shares the science behind berries’ power to make us look younger, as well as the ins and outs of concocting perfect berry smoothies.

Event guests include:

Kim Lutz, author of “The Welcoming Kitchen,” and “Ancient Grains,” shares “Gluten-Free, Allergy-Free Baking with Berries”
Teri Dunn Chase, author of “Homegrown Berries,” advocates for grow-your-own strawberries, and how to make it do-able where you are right now
Helen Yoest, author of “Good Berry, Bad Berry,” leads us safely through the briar and bramble of foraging and wild-picking
Lisa Fazio Ferguson, of “Hawthorne Hills Herbs,” shares how to make your own traditional medicinal home remedies using berries.
Tantra teacher Oceana LeBlanc reveals how to use berries as an aphrodisiac
Sustainability expert Jessie Johnson, hones in on the issues surrounding commercial berries, and how to make good choices as a consumer.
Paleo expert Rhiannon Lawrence Zitting places berries within the context of a paleo diet, answering questions raised by the standing debate about whether Paleos can include berries and still be considered Paleos.
Lee Reich, author of “Uncommon Fruits for Every Garden,” considers a range of sumptuous “off the radar” berries, such as gooseberries, mulberries, and currants.
Manuel Villacorta, author of “Peruvian Powerfoods,” delves into the benefits of South American power berries, such as acsai, pichu berry, and more
“Berried in Chocolate” owner Sherri Fitzpatrick shares her techniques for dipping strawberries.
And more! Pedersen plans to add surprise guests to the line-up.

This summer’s “Berry Extravaganza,” focuses solely on berries: South American favorites such as Acai and pichu berries; North American cranberries and blueberries; and medicinal berries such as hawthorn, gooseberries, currants, blackberries, strawberries, cranberries, lingonberries, raspberries, blackberries, elderberries, mulberries; and others.

“Humans have been enjoying berries from the beginning of time, using them as food and medicine,” says Pedersen.

Attendees can expect the expert authors to share the wisdom of their experience, as well as the findings of current studies supporting the benefits of adding berries to our diets, says Pedersen.

To round out the sweet and savory summer event, “Berry Extravaganza” will also include delicious insights and how-to knowledge for wine-berry pairings, baking with berries, fitting berries into paleo diets, therapeutic berries, using medicinal berries, aromatherapy, berries as aphrodisiacs, foraging for berries, backyard growing, savory berry cooking, and berry-based cosmetics.

Register for Stephanie Pedersen’s “Berry Extravaganza” a free tele-summit, July 9-31, 2016, at http://berryextravaganza.com/. To receive details about receiving the free recordings with purchase of “Berries: Complete Guide to Cooking with Power Packed Berries,” contact Pedersen on the tele-summit site and at http://www.stephaniepedersen.com/.

A Gift For You Berry Lovers!

Hello friend,

Berry season is here! I hope you are enjoying all the lovely strawberries, blueberries, blackberries, raspberries, currants, gooseberries and more that are in the markets, grocery stores, roadside stands, vacant lots, river banks and perhaps even in your own yard.

To celebrate this food—which is as powerful as it is beautiful—I created an interview series called Berry Extravaganza. You can go here to check it out. Basically I invited some of my favorite berry experts—from growers to berry dippers, herbalists to foragers—and sat down with each one and talked. And talked and talked and talked.

I learned so much, including:

Why some strawberry cultivars are better choices for pot or garden growing than others.
Which look-alike wild berries are poisonous and which are delicious and nutritious
Where to find wild elderberries—and how to turn them into potent home remedies
The best way to eat a blackberry for sensual pleasure
The right and wrong way to dip a strawberry
Why and how berries work to improve your skin and make you look and feel young
The truth about berries and Paleo eating
How to use berries to make your family love gluten-free baked goods
And more!

I have decided to give the recordings of these wonderful interviews to you as a gift. Anyone who purchase my brand new health-and-cooking book—Berries: The Complete Guide to Cooking With Power-Packed Berries (Sterling Publishers) gets these interviews in digital mp3 form, as a gift. Perfect for listening to in the kitchen or garden or while cleaning. Great for referring to about a host of berry-related topics, from choosing strawberry cultivars to which exotic berry makes the best ornamental for your yard to dipping strawberries in the most professional way possible. And more!

Here’s how it works: Purchase Berries: The Complete Guide to Cooking With Power-Packed Berries from an online seller and simply forward your receipt to berries@stephaniepedersen.com. Purchase the book at a traditional “brick-and-mortar” store and send the photo of the receipt to  berries@stephaniepedersen.com. Either way, I’ll immediately send you instructions on grabbing and accessing your gift recordings.

Yay!

Happy berries to you!

 

Much love,

Stephanie

Host of the Berry Extravaganza  and author of Berries: The Complete Guide to Cooking With Power-Packed Berries

 

 

 

Open now! Come with me!

 

 

 

Hello Gorgeous!

How are you? How is July shaping up for you?

I just know this is going to be a special month.

One reasons is it is berry season, that time of year when strawberries, blackberries, raspberries, gooseberries and fresh currants—and other berries—are everywhere from the farmer’s market to the roadside fruit stand to the wild bushes growing at the edge of town.

Another reason is the Berry Extravaganza! You may remember me mentioning this in a past newsletter, or perhaps you’ve seen recent social media posts or online press releases about it. Let me tell you more: Berry Extravaganza is a month-long celebration of berries. Literally!

From Saturday, July 9 through Saturday, June 30, you can stop by www.BerryExtravaganza.com and listen to an array of berry-loving experts who have stopped in to speak with me about a range of berry topics.

No matter which berry is your favorite, or what subjects you’re interested in exploring, there will be something for you. Learn:

• How to use berries to reverse and slow aging.

• Why berries can improve your sex life (and your sensual life)

• Step-by-step instructions to dip your own strawberries

• The relationship between berries and Paleo living

• The ins-and-outs of growing unusual berries

• How berries can “sweeten up” your allergy-free baking

• Which South American berries will improve your health (and how often you should eat them)!

• Why growing your own strawberries is a safer choice than store-bought organic berries

• Which berries you can forage for safely, and which berries you should not even touch

• Why berries are one of the most resource-heavy fruits around (and how you can enjoy them responsibly)

• How to make your own elderberry syrup and hawthorne berry tincture, as well as other easy, potent berry-based remedies

 

Sounds fun, right? I created Berry Extravaganza as a fun way to celebrate the publishing of my latest book, Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling).

Unlike huge online telesummits, which require you to tune in daily, Berry Extravaganza is a come-and-go, u-pick kind of experience. Show up whenever you have a moment and listen to whatever you’d like. All interviews are up and ready for you to enjoy whenever, wherever works for you.

Another good thing: No daily emails prompting you to go listen to the next speaker! (Full disclosure: I’d like to take credit for this laid back event. In truth, I was brainstorming with my brilliant publicist, Sherri McLendon of Professional Moneta. I’d expressed distaste at the thought of writing a series of daily emails to remind all of you to hop online and listen to the speaker of the day. That’s a lot of emails to write! It’s summer and all three of my kids are home. And I’m on a book deadline for my next title! I do not want to be writing emails. “Then don’t,” she said, sharing her low-maintenance idea—which I loved the moment I heard it. Don’t you think it’s brilliant?)

To take a look—and a listen—go to www.BerryExtravaganza.com. You will be asked to provide your first name and email in order to gain access, but once you are in, you are in for the entire telesummit, free to jump onto the page as frequently or infrequently as you choose.

I can’t wait to see you at BerryExtravagaza!

See you this Saturday—and all month!

Much love to you,

P.S. Feel free to invite friends! The more people eating berries, the healthier the planet will be!

P.P.S. If you have a Berry Extravaganza-based question, please reach out! I’d be so happy to hear from you. Email berry@stephaniepedersen.com

It’s tomorrow! Please come with me!

Hello Gorgeous!

How are you? How is July shaping up for you?

I know we’re only a week in, but I just know this is going to be a special month.

One reasons is it is berry season, that time of year when strawberries, blackberries, raspberries, gooseberries and fresh currants—and other berries—are everywhere from the farmer’s market to the roadside fruit stand to the wild bushes growing at the edge of town.

Another reason is the Berry Extravaganza! You may remember me mentioning this in a past newsletter, or perhaps you’ve seen recent social media posts or online press releases about it. Let me tell you more: Berry Extravaganza is a month-long celebration of berries. Literally!

From Saturday, July 9 through Saturday, June 30, you can stop by www.BerryExtravaganza.com and listen to an array of berry-loving experts who have stopped in to speak with me about a range of berry topics.

No matter which berry is your favorite, or what subjects you’re interested in exploring, there will be something for you. Learn:

• How to use berries to reverse and slow aging.

• Why berries can improve your sex life (and your sensual life)

• Step-by-step instructions to dip your own strawberries

• The relationship between berries and Paleo living

• The ins-and-outs of growing unusual berries

• How berries can “sweeten up” your allergy-free baking

• Which South American berries will improve your health (and how often you should eat them)!

• Why growing your own strawberries is a safer choice than store-bought organic berries

• Which berries you can forage for safely, and which berries you should not even touch

• Why berries are one of the most resource-heavy fruits around (and how you can enjoy them responsibly)

• How to make your own elderberry syrup and hawthorne berry tincture, as well as other easy, potent berry-based remedies

Sounds fun, right? I created Berry Extravaganza as a fun way to celebrate the publishing of my latest book, Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling).

Unlike huge online telesummits, which require you to tune in daily, Berry Extravaganza is a come-and-go, u-pick kind of experience. Show up whenever you have a moment and listen to whatever you’d like. All interviews are up and ready for you to enjoy whenever, wherever works for you.

Another good thing: No daily emails prompting you to go listen to the next speaker! (Full disclosure: I’d like to take credit for this laid back event. In truth, I was brainstorming with my brilliant publicist, Sherri McLendon of Professional Moneta. I’d expressed distaste at the thought of writing a series of daily emails to remind all of you to hop online and listen to the speaker of the day. That’s a lot of emails to write! It’s summer and all three of my kids are home. And I’m on a book deadline for my next title! I do not want to be writing emails. “Then don’t,” she said, sharing her low-maintenance idea—which I loved the moment I heard it. Don’t you think it’s brilliant?)

To take a look—and a listen—go to www.BerryExtravaganza.com. You will be asked to provide your first name and email in order to gain access, but once you are in, you are in for the entire telesummit, free to jump onto the page as frequently or infrequently as you choose.

I can’t wait to see you at www.BerryExtravagaza!

See you this Saturday—and all month!

Much love to you,

P.S. Feel free to invite friends! The more people eating berries, the healthier the planet will be!

P.P.S. If you have a Berry Extravaganza-based question, please reach out! I’d be so happy to hear from you. Email berry@stephaniepedersen.com

I HAVE 3 FREE WEEKS AND YOU KNOW WHAT I WANNA DO?

I HAVE 3 FREE WEEKS AND YOU KNOW WHAT I WANNA DO?

Woo hoo!! It is summer and I am having a great time!

I hope you are, too!

I have three wide-open weeks in front of me: My boys are away at camp, I am putting the finishing touches on my upcoming Berry Extravaganza interview series and I’m just about done with my next cookbook on roots. Time, sweet time, here I come!

You know what I want to do with my upcoming downtime? Spend it with private, 1-on-1 clients! Yes, you read that right!

I adore writing health books and testing recipes and giving talks and running group health programs, but the teacher in me loves spending time with one person, digging deep into his or her health history, focusing on his or her challenges and strengths and goals and coming up with the perfect-for-them way to succeed.

Because of my busy schedule, I don’t get to do this near as much as I’d like.

So I’ve decided to dedicate my three unscheduled weeks to helping individuals go from beach coverup to bathing suit in private, 1-on-1 healthy weight-loss sessions!

To entice you to book time with me, I am going to dangle a carrot (organic and locally-grown) in front of you: I typically charge $195 for a private session. But for the next three weeks, anyone can book one, two or three healthy weight-loss sessions for $89.97 per session.

These take place in the comfort of your home using Skype or the telephone. Forms, notes and everything you need to create a unique-to-you plan for fastracking your health and weight. This is a great gift to give yourself (or a loved one).

Start now I’ll take you from beach coverup to bikini in time for July! After all, who wants to wait until next year to feel great in a bathing suit? You deserve a smokin’ hot swimsuit right now!

Click one of the options below to grab your session—or sessions. I’ll be in contact with you immediately to schedule our time together! Or, if you’re purchasing for a friend or family member, let me know that and I’ll get you taken care of:

* One Session.

*
*

Oooh—I am so excited to spend one-on-one time with you!

xoxo,

Stephanie Pedersen, MS, CHHC