"What's wrong with me?! Why can't I get my shitake together?

I used to bake the pies, host the party, cook the turkey, and look reasonably put together doing it all, and now?

I'm lucky if I remember to take the Costco mac'n cheese out of the freezer with enough time to thaw before my kid gets home from soccer - and don't even look at the pile of laundry and dishes that are mocking me from the corner of the kitchen.

I'm tired all the time! I got no more figs to give!"​
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Tell Jess, you can relate, Reader.

Deep breaths. Not your fault. Your capacity isn't what it used to be. You're not broken.

Your capacity, or body battery as one of my clients calls it, has been humming along smoothly all these years thanks to predictable hormone fluctuations - especially estrogen.

But once you start moving through the menopause transition, those fluctuations become erratic.

This leaves you feeling like one day you're firing on all cylinders, but other days you can't move from scrolling social media on the couch.

It also makes you less resilient to life chaos and less attuned to your body's needs for food, movement, rest, and emotional coping.

There are plenty of attunement disruptors to distract you from taking care of yourself this time of year.

Travel, late-night parties, eating different foods, hosting family or friends, and kids’ activities can distract you from basic needs like eating adequately, moving your body, and getting quality sleep.

​Read this blog post for 3 ways to get back your attunement when life shitake hits the fan harder than usual!

RECIPE SHARE

The Farmer's Market season is winding down - BUT! There's still plenty of deliciousness to be found at your local markets or farm stands.

Chef Shannon Cook returns to the Savor Food and Body Podcast with tips on what's fresh this season and, more importantly, what to do with seasonal foods like quince, delicata squash, funky-looking peppers, and more!

Watch the episode here on YouTube (22-ish minutes):

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Or listen to episode 107 of the Savor Food and Body Podcast wherever you get your podcasts.

While you're watching or listening, mix up this satisfying Fall salad from Chef Shannon's recipe collection.

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Wild Rice Salad with Kale, Cranberries, Pecans, and Blue Cheese

Makes 4 side servings

Wild rice is actually a semi-aquatic grass that is grown in lakes, tidal rivers, and bays of water between two to four feet deep. Wild rice is a native food of North America. The kale is hearty and does not wilt; in fact, it only gets better with time. ​
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For the salad:

2 cups water

Sea salt

1/2 cup wild rice

3 cups lacinato kale, stemmed and cut into ribbons

2 sweet-tart apples, such as Gala, Honeycrisp or Fuji, cored and julienned

1/4 cup dried cranberries

1/2 cup chopped toasted pecans

For the vinaigrette:

2 teaspoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 tablespoon minced shallot

1 tablespoon minced thyme

2 ounces crumbled blue cheese

Sea salt and freshly ground black pepper

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Bring water to a boil in a 2-quart saucepan. Salt the water generously. Add the wild rice, cover, and simmer until the rice grains are tender and about to open, 45 minutes to 1 hour. Spread the rice on a baking sheet to cool.

To prepare vinaigrette: In a large bowl, add the mustard, vinegar, and lemon juice. Whisking, add the oil in a steady stream. Stir in the garlic, shallots, thyme, and cheese. Taste and adjust seasoning with salt and pepper. Add the rice, kale, apple, cranberries, and pecans to the bowl and toss to coat; taste and adjust seasoning with salt and pepper. Transfer to a serving bowl and serve.

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Have a great weekend savoring food and your body!

Amanda

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PS: November and December are full of attunement disruptors. Events, conversations, and behaviors like staying up late can leave you less attuned to your body’s need for food, movement, and rest. Read this blog post for 3 ways to reclaim attunement when the shitake of life is too much.

On the lighter side, listen or watch the latest episode of the Savor Food and Body Podcast with Chef Shannon. Get insider tips on what's fresh this season at your local farmer's market. Don't wait! Many markets will be closing for the season soon.