Ring in the new, release the old

Written by Robin Glowa
Tuesday, 05 January 2010 12:43

“Should auld acquaintance be forgot and never brought to mind?

Should auld acquaintance be forgot and days of auld lang syne?

For auld lang syne, my dear, for auld lang syne,

We’ll take a cup of kindness yet, for auld lang syne.”

— Robert Burns

It scarcely seems possible that 2010 has arrived. But arrived it has; and like every other new year, the wonderful possibilities of a fresh, new start are possible. Heralding the new year has been a celebratory custom for more than 4,000 years, established by the ancient Babylonians. The ancient Greeks can be credited with using a baby to represent the birth of the new year.

No matter what country or culture, the new year is recognized as a time to shake off the striving of the past 12 months; and look toward a new future of health and happiness. There is something wonderfully cleansing in beginning a new year and recognizing that all good things are possible.

After a wonderful holiday season filled with delicious, decadent delights, my body and mind are ready to begin the new year with cleansing, healing foods. As I slowly shrug off my sugar induced sluggishness, I am craving rejuvenating foods such as deep green kale, which is a marvelous source of calcium and fiber, as well as vitamins A and C.

I also might try to include a bit more cabbage with my meals. Cabbage leaves are rumored to bring prosperity to those who eat them on New Year’s Day.

Bok choy has become one of my most favorite greens. Its delicate flavor and succulent crunchiness add a wonderful element to stir-fry and salads.

Being kind to the body begins with feeding it wholesome, hydrating, invigorating foods. To function at its best levels, the brain, blood and muscles all require foods that will stimulate and restore.

Fresh citrus fruits are at their peak now; and will infuse the body with copious amounts of vitamin C, a powerful partner in the anti-aging pursuit. Tangerines, grapefruit, clementines and oranges are juicy, sweet and sustaining.

Welcome the new year with whole foods as you enjoy preparing a delicious life.

Ring in the new year salad

6 to 8 cups of well washed, mixed organic salad greens

4 tangerines, clementines or one large grapefruit, (peeled and sectioned into segments)

4 tablespoons raspberry, fig or champagne vinegar

1 tablespoon organic honey or agave nectar

1 teaspoon Dijon mustard

1/3 cup freshly squeezed orange, grapefruit or lemon juice

1/4 cup extra-virgin olive oil

1/4 teaspoon sea salt

1/4 cup toasted, slivered almonds or chopped walnuts

1/2 cup of thinly sliced parmesan cheese or crumbled goat cheese

2 to 3 tablespoons pomegranate seeds

Mix vinegar, honey, mustard, juice, olive oil and salt in a bowl with a whisk, or shake it all up in covered jar. Arrange greens on six salad plates, adding citrus segments, nuts and cheese. Drizzle with dressing and scatter pomegranate seeds over. Add freshly ground black pepper, if desired. Get ready to revive your taste buds!

Robin Glowa is a holistic health counselor who specializes in teaching healthy cooking classes for adults and children, privately or in groups.

She also conducts workshops and classes, with an emphasis on healthy ingredients, for many local organizations.

Glowa is certified by the Institute for Integrative Nutrition and Columbia University Teachers College.

She is a member of the Northeast Organic Farming Association and the American Association of Drugless Practitioners.

Her column, “The Conscious Cook,” appears in publications throughout New England.

To schedule a cooking class or workshop, contact Glowa at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or 203-393-1037.

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