Through our cookbook, Wona and I have met a lot of compelling and interesting people.  One of those people is Marcy Rosenthal, a Holistic Health Counselor who inspired us with her passion for food and life.  Whether she's walking clients through Trader Joe's or talking with them on the phone, she's dedicated to helping her clients live their best lives.  We asked Marcy to tell us a little about holistic health and her thoughts on healthy eating.  She’s also a huge Trader Joe’s fan, so of course we asked her for a favorite recipe which you’ll find below (Credit for the photo and recipe goes to Martha Rose Shulman and the New York Times).

Deana: Marcy, what does “healthy eating” mean to you?

Marcy: For me, healthy eating means eating in a way that makes you feel your best - you have energy, you feel vibrant and sparkly about your life. There are some general guidelines that contribute to that outcome; these are: eating whole foods, foods that are grown or raised, fruits and vegetables, lean proteins, and whole grains. Healthy eating looks and tastes great. It does not have to be boring baked chicken with boiled broccoli. It can be both healthy and really delicious.

And, remember, healthy eating is different for each person. I feel great eating red meat and others do not. It means listening to how you feel and taking the time to listen. For example, are you tired in the mid afternoon after you eat a quick lunch at your desk? Are you ravenous when you get home at night from work? These are often diet related and can be easily remedied.  

As you add in foods that make you feel good, the foods that make you feel not so good fall by the wayside. The goal of healthy eating is living a life without feeling deprived. It is enjoying the foods you love and that make you feel good

Deana: What is holistic health?

Marcy: Holistic Health is about nourishment. Nourishment of your body, mind and soul. It is about slowing down, listening and paying attention to what is going well in your life, and what might need more attention.  With my clients, it can mean working on their diet and physical movement, and it can also be exploring their relationships, career and spiritual connection. For me, it means celebrating what I am doing well and what is going great in my life, and examining what needs a little love and attention.

Deana: What is the single most important piece of advice that you give your clients?

Marcy: To learn to listen to their own bodies. To listen means to slow down and ask yourself how you feel. Do you enjoy your meals or do you shovel your food? How do you feel after a meal, 2 hours after? Do you have energy or are you tired and grouchy?

Interestingly, the other side of that coin is NOT listen to the "shoulds" of what they should eat, should not eat, should always do this and should never do that. These are rules that have no place in healthy, conscious living. Life is meant to be filled with love and self-acceptance, not judgment and self-loathing.

Deana: How does TJ's fit in with your holistic health counseling?

Marcy: Trader Joe's makes my life and my clients' lives so much easier. The food is healthy and delicious and available at a good price. I often take my clients on a Trader Joe's shopping adventure, even when I'm meeting with a long-distance client on the phone, I go aisle by aisle choosing great products to eat for a healthy life.

Deana: Any favorite items at Trader Joe's?

Marcy: Truly, I love almost everything at Trader Joe's. I can eat seasonal food that is a good price.


Quinoa Salad With Lime Ginger Dressing and Shrimp
Credit for the photo and recipe goes to Martha Rose Shulman and the New York Times, where it appeared in 2008

For the dressing:

2 Tbsp freshly squeezed lime juice
1 Tbsp seasoned rice wine vinegar
1 tsp minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 tsp Asian sesame oil or walnut oil
1/4 cup canola oil
2 Tbsp buttermilk or milk

For the salad:

3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Yield: Serves 4

Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prep the ingredients for the salad a few hours ahead.