New York Times bestselling authors, Dr. Nathaniel Klemp and Eric Langshur, have created the first and only cross training program for mastering the skill of emotional well-being – think PX-90 for the mind. In Start Here, Klemp and Langshur reveal a groundbreaking, science-based program for emotional wellness that anyone can learn. Their program teaches the core skills needed to break free of the habits that keep us distracted, overwhelmed and addicted to unhealthy behaviors. Jill, Nathan and Eric take an in-depth look at the program and what it can do for our general wellbeing. Then Jill revisits caterer Marcey Browstein in her commercial kitchen in New York. Marcey gives her tips on how to turn potential food waste into a healthy and tasty juice. Finally, Jill is joined by her The YinOva Center colleague and structural integration expert, Jessa Zinn, for an interesting segment on the Rolfing method.
As many of you know, every now and then the Grow segment of our show focuses on how we can grow as individuals. Following the Thanksgiving break we welcome Dr. Nathaniel Klemp and Eric Langshur, the authors of the New York Times best seller Start Here: Master the Lifelong Habit of Wellbeing onto the show. In the midst of today’s constant hustle and bustle, Start Here is all about how we can take the stress out of our lives. Nate and Eric believe that wellbeing is something that can be trained and their book is a really fantastic guide on how to make yourself feel better. The program combines modern science with some very ancient meditational practices and it seems to be very effective. Their suggestions are very easy to do and are the sort of thing that can be easily integrated into to your everyday life. They range from short breathing exercises to focusing your energy on gratitude or compassion. Both authors are extremely qualified as well as Eric holds an MBA from Columbia University while Nate collected a MA in philosophy from Stanford as well as a PHD.
Caterer Marcey Brownstein is back on the show for the last time in 2016. As many of you know by now Marcey owns and runs Marcey Brownstein Catering & Events and supplies food for some of the fanciest parties in New York. We all know what Marcey really likes to do with her spare time by now and again we’re cooking with some of the produce from her garden upstate. Marcey is a self-proclaimed “waste-hater” and on this week’s show she gives some really insightful advice on how we can turn vegetable scraps into healthy and tasty food! It’s a far cry from the complicated recipes that she cooks at work but it’s a chance to talk to her about her food philosophy and gives us some insight into how Marcey uses food to avoid waste.
Jill continues her interviews with The YinOva Center team and she sits down with structural integrationist Jessa Zinn. The topic of discussion: Rolfing. Rolfing is named after its creator Ida Rolf who was a biochemist from New York City who studied alternative methods of bodywork and healing in the 1920’s. Dr. Rolf’s Theory was that the body’s aches and pains come from basic imbalances in posture alignment and nerve responses among muscles and fascia. Fascia is the sheath-like connected tissue that surrounds and binds muscles together and Rolfers focus on its manipulation. This is what makes them different from chiropractors for example who deal with bones, or massages therapists who work predominantly on muscles. It’s an interesting modality and it can be very helpful! Jessa helps to disclaim some of the myths surrounding Rolfing on this week’s show.
• vegetable stems (any vegetable)
• collard greens
• kale (Tuscan and/or Russian)
• green apple (or any other hard fruit)
• squeeze of lemon or lime
HERE’S WHAT YOU DO…
• Put all of your ingredients into a juicer.
• Remember to juice after each ingredient has been added.
• The recipe is very flexible. It’s important to remember that the majority of ingredients used are the scraps that you intend to throw away.