The Experts Weigh In: The Healing Power of Giving

Today my good friend Heather Cooper would like to share a few words about something very close to her heart. 

With no further ado, Heather...

BY: HEATHER COOPER, CONTRIBUTOR

We probably all know someone who's had cancer. Sadly, cancer has left a personal imprint on my heart, as my mother was diagnosed with breast cancer 17 years ago. When she received her diagnosis, she decided to immediately take care of the spot on her breast. At the time, the doctor suggested a lumpectomy because the cancerous spot was very small, but my mother opted for a mastectomy, fearing the cancer would come back down the road. She underwent the procedure and had full confidence that she had rid herself of breast cancer.

Fast forward to last February... my mother was admitted to the hospital after taking a fall. The tumble led to a subdural hematoma (ie. blood in her brain), which triggered seizures. They gave her medication for the seizures and she had an operation for the blood in her brain, but still, she was not getting any better. The doctors decided to do a bone marrow biopsy to see if something else could be going on beneath the surface. To our surprise, they relayed that her breast cancer had come back and was already at Stage 4.

I was shocked and full of emotion. I honestly couldn't believe that it was possible! My mother began treatment for her cancer while in the hospital, but sadly mom passed away this past April, after being in the Intensive Care Unit for almost six weeks. I cannot help but think that she shouldn't have spent the last few weeks of her life this way.

Since she passed, I have a growing desire to make a difference in EVERY area of cancer, especially breast cancer. In October, I participated in the Avon Walk with my sister, and I'm proud to report that we covered 39.2 miles in 2 days. It was such an exhilarating, powerful experience that made us both feel so close to her. Cancer will always connect me to my mother.

For the New Year, I have committed to running the New York Half Marathon on March 17th and have also signed up for the full NYC Marathon next November. I will be running for Fred's Team because they donate 100% of their proceeds to cancer and they allow me to designate which cause the funds go towards.

I am confident that my experience running and training for these races will allow me to feel close to my mom while also knowing that I am making a difference in someone else's life.

I wanted to share my story with you today to raise awareness but also to encourage you to give to a cause that means something to you. The month of February is all about love... it's a great time to consider giving to others!

And it's true, every gift matters - no matter how big or small.

Heather Cooper lives in New York City and works in the big crazy world of Manhattan real estate. Heather was actually MY broker a few years ago and rented me a lovely little apartment on the Upper East Side. She also succeeded in getting me a job. Now that's the kind of broker you want to work with! In her free time, you can find Heather training for the New York Half Marathon and helping others reach their full potential through Landmark Education. She's quite the busy lady!





One last thing... I know there are many of you out there with similar connections to a cause that hits close to home. One of my goals this year is to use my blog for good, and that's where you come in. If you have a story you'd like to share on my blog in an effort to publicize an issue or raise money for a cause, I'd love to give you the opportunity to share your story in my recurring post Highlight on Giving. Just drop me a line at lauren@strictlynutritious.com. 

Brothers From Another Mother: My Favorite Root Vegetables!

Image courtesy of saltandspatula.com

I don't know about you, but I can't walk two feet without running into a cookie... a cake... or a pie. It's that time of the year! Watch out pearly whites, Santa's got a sweet tooth and so do I! 

My mother has been making my favorite holiday cookie (Russian tea cakes) for as long as I can remember. Wait, hold on. I should actually give credit where credit is due, my mother's friend (and former college roommate) Carolyn is actually the one who's been making tea cakes for as long as I can remember.

...my mother just stole the recipe and claimed it as her own.

As lovely as tea cakes are, eating them for breakfast, lunch and dinner is clearly not the best move for optimal health (or desired waistline). Today I'd like to fill you in on a easy (and sneaky) way to curb that holiday sweet tooth... roasted root vegetables!

Now before I lose you to the cookie jar, hear me out. Roasted root vegetables give you that same feeling of satisfaction without leaving your body in crisis mode. When I'm craving something sinful, I just head to the organic produce section for some carrots and parsnips.

Carrots are rich in beta-carotene, which when converted into vitamin A, improves your vision, aids your skin in repair and slows down the aging process throughout your body. Carrots are also high in the carotenoids alpha-carotene and lutein, which have been shown to lower the risk of heart disease. Then to make matters even more spectacular, carrots produce a natural pesticide called falcarinol. Falcarinol protects the carrot's roots from fungal disease but has also been studied for its anti-cancer properties. Lastly, eating carrots stimulates your gums and triggers the production of saliva. The alkalinity of saliva works to counteract the destructive acidic bacteria that can cause cavities!

Image courtesy of jointhereboot.com

Parsnips are just as exciting! If you're not familiar with parsnips, they look like carrots but are usually larger and more creamy in color. They have a nutty sweet taste and contain a bit more potassium than their brother the carrot. Your body uses potassium to control your blood pressure and fight the negative effects of sodium intake on your body. Parsnips also contain more folate than carrots, which you will remember is needed to prevent birth defects in babies and to ensure healthy cell creation and cancer protection throughout life. In addition to potassium and folate, parsnips have both soluble and insoluble fiber, helping to reduce your blood cholesterol and keep your digestive track healthy! And if that wasn't enough already, parsnips are full of vitamin C, which helps you maintain healthy tissue, teeth and gums, while also scavenging your body for cancer-causing free radicals.

On top of all their nutritional benefits, carrots and parsnips are exceptionally delicious when roasted. The process of roasting allows their natural sugars to release, making them sweet as can be! Some people even propose that because they're grown underground, root vegetables can help you feel grounded when you're feeling scatterbrained, confused or 'all over the place'. I know when I eat them, they make me feel calm and peaceful (maybe because they remind me of my grandmother's kitchen and the comfort I felt there). 

Today, I'm sharing my former roommate Katie's recipe for roasted carrots and parsnips (see? I know how to give credit where credit is due). She's one hell of a cook, and this recipe is just too delicious not to share. Thanks, Katie!

Preheat the oven to 350 degrees and gather your ingredients (a bunch of fresh dill, 1 huge parsnip, a small bunch
of carrots, 1 lemon, olive oil, salt and pepper).

Wash and grate the outer, dirty layer off both the carrots and parsnip (especially if they're not organic!). Slice the
carrots in half lengthwise, then in half again, then cut into thirds (you want thin bite size slivers).

Do the same thing for the parsnip. Because it's larger, you'll have to make a few more cuts. You want both vegetable pieces to be similar in size so that they cook at the same rate.

In a large mixing bowl, lightly coat the mixture with extra virgin olive oil or your choice of oil (you'll need just enough
so that they don't burn, around 2 Tbs. or so).

Salt and pepper them to taste and mix well.

Lightly spray a cookie sheet with cooking spray (you won't need much) or line your cookie sheet with parchment paper.
Pour the vegetables over the tray and spread them out as best you can. Roast in the oven for 40-45 minutes total.

While your veggies are roasting, wash and finely chop a few sprigs of dill and cut your lemon open.

After about 20 minutes, flip the veggies and place back into the oven.

You'll know they're done when they start to brown and slightly crisp after about 40-45 minutes. They should have the
texture and consistency of a french fry.

Squeeze half a lemon over each cookie sheet (this recipe makes about 2 sheets worth) and sprinkle with fresh dill.
These roasted veggies make the perfect side dish, or like I said before, can easily substitute for dessert!

Weekend Wrap-Up: A Festivus for the Rest of Us

I try not to waste any time when it comes to the holidays. When the calendar says December, that's my cue to start decorating, baking and shopping (can't forget that one!). This weekend was just perfect, and what better way to share it than through pictures!

Hope you had a very festive weekend too! Stay tuned for Wednesday's post on a new and healthy breakfast idea to spice up your morning routine!

We finished the week with some ice skating at Bryant Park. Thankfully, no bones were broken (I have a
long history with skating rinks).

LOVE the huge tree at Bryant Park!

Spent the early hours of Saturday morning at my favorite coffee shop in Park Slope, Cafe Dada.

We've mastered the art of brunching... 1) Arrive to James early enough to get a table, 2) promptly place food order and
3) sit back, relax and watch as the latecomers fight for a spot.

What's a Saturday morning without a bloody mary?...

Followed by a black kale salad  with quinoa, almonds, ricotta cheese and a poached egg for me...

...and the pulled pork, pickled slaw and cheese scone for Adam.

What better place to purchase your Christmas tree! 

Yeah, that tree was too big for me. Thanks for man-handling it home, Adam!

Walter's first Christmas tree.

A late afternoon trip to check out the new David's Tea in Park Slope, followed by a quick trip
to Barnes & Noble for a good book.

We passed a health food store and I went slightly nuts.

Now for the decorating...

The glittery ornaments had my name all over them.

Walter's guilty face.  I woke up in the middle of the night to the sound of a ball rolling
across the bedroom floor. Guess who?

The flair on my tree. Isn't he cute?

Ta dah! My very first real-live New York City Christmas tree! It only took 4 years!

...and my Charlie Brown bathroom tree with the leftover trimmings!

A Sunday afternoon trip to Harney & Sons for more tea. 

Tea heaven... for real.

Yep, we went Christmas shopping for other people and only bought things for ourselves.
 Christmas - 1, Lauren and Adam - 0. Better luck next time!

Weekend Wrap-Up: Union Square Farmer's Market

After brunch at Petite Abeille on Saturday, Andrea and I explored the Union Square Farmer's Market. Nothing makes me happier than seeing pumpkins on display (especially mini pumpkins), because that means the holidays are right around the corner! The wares at the market also pointed to fall's impending arrival - winter squashes, concord grapes and apple cider, to name a few. Andrea Ryan, my official photographer on Saturday, captured the delicious beauty of it all for your viewing pleasure.