The Whole Truth: Health and Wellness

By Fay Grant Guide contributor | Aug 20, 2014


Five Feel-Good Things To Do This Week

1) Get crafty. Start by finding a craft you love — preferably something rhythmic or repetitive – and let your imagination and self-expression run wild! When you find a craft you’re passionate about, it sparks your full attention, allowing you to lose yourself in the creative process. Getting crafty forces you to concentrate on the here and now - and getting out and taking classes with other crafters is a great way to socialize and make friends. Make sure you don’t compare your work to others or dwell on your imperfections. Some of the greatest creations and inventions have formed from so-called mistakes, so just open your mind, have fun and enjoy the journey.

2) Make recycling a habit. Recycling is the process of collecting and processing materials that would otherwise be thrown away as trash, and turning them into new, reusable products. Recycling can benefit our community and the environment by reducing the amount of waste sent to landfills and incinerators, preventing pollution, reducing greenhouse gas emissions that contribute to global climate change and most importantly, it helps sustain the environment for future generations. (via epa.gov)

3)    Join the 48th Annual Shindig on the Green. Bring your instruments, families, friends, lawn chairs and blankets and head to Shindig on the Green, a summer evening packed full of the traditional music, dance and storytelling heritage of the Southern Appalachian Mountains. Enjoy this mountain tradition with a variety of performances by singers, dancers and storytellers, while feasting on concessions provided by Okie Dokies Smokehouse and The Hop Ice Cream Cafe. For more information visit: www.folkheritage.org

  • When: June 28, 2014 - August 30, 2014
  • Location: Pack Square Park
  • Address: 1 W Pack Square, Asheville, NC 28801
  • Times: 7 p.m. to 10 p.m.
  • Admission: Free

 

4)    Discover your mind-body connection. Recognizing and being aware of what activities or situations leave you feeling tense and overwhelmed can be the first step toward better emotional and physical health. Try to discover your mind-body connection this week by paying close attention to how you internally respond to daily stressors. We all react to stress differently, so try to pinpoint what your mind and body are trying to tell you, and use simple stress-busting techniques like deep breathing and meditation to relax and improve your overall wellbeing.

 

5)    Go off the eaten path. Get wild this week and go foraging on a guided woodland adventure as experts show you how to safely identify, appreciate, and savor wild plants, mushrooms, and other extraordinary types of cuisine. You'll learn about cooking wild foods, home remedies, home brews, and much more. An introductory e-book is included with registration and all equipment is provided. Go "out to eat" this week and get a taste of the wild life!

 

A Wild Foods Foraging Adventure

  • Location: No Taste Like Home
  • Venue: No Taste Like Home: Wild Food Adventures
  • When: Tours run every Saturday and third Wednesday of the month through October 15. Private tours are available by appointment only. Visit website for more details and registration information: http://www.notastelikehome.org

 

  • Cost: $60



IN SEASON: Cucumber

Grilled Pork Cutlets with Watermelon-Cucumber Salad

 

Refreshing, crunchy cucumbers are a versatile summer treat - and they add a cool contrast to the sliced jalapeño chile pepper in this simple Vietnamese and Thai-inspired recipe. Not into pork? Chicken works, too.

 

Ingredients:

  • 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
  • 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
  • 1 jalapeño chile pepper, halved lengthwise and very thinly sliced on the bias (seeded if desired)
  • 1/2 cup torn or small basil leaves
  • 2 teaspoons nam pla (Asian fish sauce)
  • 3/4 teaspoon whole coriander seeds, toasted and ground
  • Juice of 1 lime
  • 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt

 

Directions:

1) Heat grill to high. Toss together watermelon, cucumber, jalapeño chile pepper, basil, fish sauce, coriander, and lime juice in a bowl.

 

2) Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.

 

(via marthastewart.com)

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