I'm a little behind on getting the newsletter out this month because I've been coping with some health issues of my own. Health counselors are not immune!

It can be frustrating when we feel we're doing everything "right" for our health and still find ourselves with a cold or a medical condition we couldn't prevent. That's when the fine line between taking responsibility and shouldering blame can become a little murky to navigate.

When we try so hard to do all the right things, it's easy to slip into wondering what we could (or should) have done differently. "Maybe it was that coffee I had. Maybe I needed more sea vegetables." It's easy to point out everything we might have done "wrong". But that's not a very loving way to think. How about: "Maybe I did everything "right", and there are just some aspects of life I can't control"?

It's impossible to be perfect, in any area of our lives. If we try to do everything perfectly, we will end up doing nothing at all; because it just can't be done! All we can do is our best. We can put forth our best efforts in everything that we do. And our best effort doesn't always look the same, you know. "Best efforts" fluctuate with moods, sleep, life activities, and more. We're not machines, after all.

So I try to just do my best. Sometimes my best looks like home-cooking every meal, exercising 5 days a week, and returning all my emails as promptly as possible. But sometimes my best means ordering in a salad, plopping in front of a good movie, and getting some rest.

So my suggestion for you this month (and every month) is to just do your best. Eat as well as you can most of the time. Continue your exercise regimen whenever possible. Be as loving to yourself as you can. Part of that loving is recognizing that sometimes, darn it, you're just gonna' reach for that doughnut, and you're gonna' stay out too late, and that's OKAY!

In the summertime, we naturally crave more fresh and raw foods. Their inherent lightness and high water, fiber and vitamin content work together to cool our internal fires during the warmer months. During this time, we also need less of the foods that are more dense and energy-packed because our bodies are now running on solar energy!

There is no better season to have fun creating your own fresh, tasty, creative salad combinations. By simply tossing together several of your favorite raw veggies (naked or with a light dressing) you have a perfect meal for a hot summer's day.

Try your favorite leafy lettuce with different sliced, diced or grated veggies. The possible combinations are endless. Don't forget to add in fresh herbs for added flavor. Try adding different forms of protein too, such as nuts, seeds, beans, tofu, fish or poultry. Pick up a light and healthy dressing at your local health food store (like Annie's Naturals) or mix up something easy like lemon juice, black pepper and olive oil.

This is a great opportunity to try a new vegetable from your market. What are some creative flavors you've never tried before? Fennel and mint? Adding raw chopped fennel to my salad is one of my favorite ways to add some sweetness. Daikon radish and arugula? That's a great cleansing combination. Summer squash with watercress? Whatever you choose, have fun! It's good to play with your food!

Ingredients:
6 stalks bok choy (about 1/2 head), thinly sliced
1/2 a small red onion, thinly sliced
1 granny smith apple, sliced
1/2 cup toasted sunflower seeds

Dressing:
1 teaspoon ground coriander
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoons honey or brown rice syrup
salt and pepper to taste

Prep time: 7 minutes
Serves: 4

Directions:

1. Make the dressing by combining the ingredients and whisking well
2. Chop all the salad ingredients, leaving the apples until last (so they don't turn brown)
3. Mix the chopped salad ingredients in a salad bowl
4. Toss the salad with half the dressing. You can add more if you want.
5. Serve immediately or chill for up to one hour, adding the apples immediately before serving

Ingredients:
1 bunch washed watercress
1 cup grated carrots
1 cup baked tofu
1 to 1/2 tablespoons toasted sesame oil
2/3 tablespoon umeboshi plum vinegar (or other vinegar)

Prep time: 7 minutes
Serves: 4

Directions:

1. Tear watercress into bite-sized pieces
2. Mix with carrots in a salad bowl
3. Drizzle with sesame oil and vinegar
4. Toss
5. Dice tofu into bite-sized strips
6. Serve salad in individual bowls, topped with tofu

email: trishbalbert@gmail.com

phone: 646-246-7250

web: http://www.awakenwellness.com