WellesleyWeston Magazine

SPRING 2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/782418

Contents of this Issue

Navigation

Page 197 of 229

Lastly, Freeman emphasizes the benefits of drinking organic green tea. Green tea contains healthful polyphenols (mostly flavenols, com- monly known as catechins) which provide some protection against degenerative diseases and oxidative stress. Sandrine Ghosh, co-founder of Eat Clean Nutrition and a Wellesley mother of three, encourages many of the same principles in her prac- tice. "When my children were young and we were living in Mill Valley, California, I decided to go back to school and study nutrition. I was influenced by the northern California diet and focus on local food." With another student from her program, she started Eat Clean Nutrition. "We see clients privately, but also do workshops and lec- tures," she says. In Wellesley, Ghosh has run a number of "elimination diets" and cleanses, but she emphasizes that her preference is to start working with clients at their status quo level. "I think elimination diets can be very overwhelming for people. My preference is to meet my clients where they currently are and assess their shopping, cooking, and eating habits—as well as learn about their daily lives and stress levels. I like to start by adding things to their diets instead of removing them. People are typically more comfortable with this approach." 194 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 7 Julie Freeman's Snack Ideas n 2 squares 85% dark chocolate with 1 Tbsp. nut butter or 2 Tbsps. nuts n 1 snack bar such as KIND or Detour Smart Bar n ½ cup Greek yogurt with ½ cup thawed, frozen fruit and 1 Tbsp. chocolate chips n ¼ cup hummus with 4 wholegrain crispbreads n 2 Tbsps. almonds and 1 cup fruit n Mini wheat pretzels with 1 Tbsp. peanut or almond butter for dipping n Mini cottage cheese with 4 baked, whole wheat crackers n 4-6 Tbsps. Tzatziki with 4-5 wholegrain crispbreads or 4 sesame crackers n ½ sprouted, whole grain English muffin with 1 Tbsp. nut butter n Fill a small plastic bag with ½ cup low sugar, high fiber cereal; 1 square 85% dark chocolate; 2 Tbsps. nuts; and ½ cup freeze-dried fruit M E D I A B A K E R Y M E D I A B A K E R Y

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - SPRING 2017