Sign Language for Moms and Babies Irit Schneider will be teaching signs borrowed from American sign language to moms or dads and babies of all ages. 2177 48th ave. sf ca 94116. The cost is $20 per person flexible times. Phone number for more info: 415 5643459 parents are welcome with or without babies
Yoga Workshops with Rachel Yellin: Mood Support: Yoga for Anxiety & Depression Sunday, April 18th, JCCSF Hypnotic Restorative Yoga Sunday, April 11th, JCCSF Sunday, June 19th, Yoga Tree Baby Loss Yoga Sunday, May 9th (Mother's Day), JCCSF Yoga for Fertility and Conception Sunday, July 11, JCCSF
go to http://one-moon.com/yoga_classes.html for complete details on all Yoga workshops and regular classes HYPNOTHERAPY & DEPTH HYPNOSIS: Seeing Individuals, couples and children in SF and Mill Valley Rates range between $110 and $165 for 75 minute to 2 hour session. Learn more about Depth Hypnosis at http://www.sacredstream.org HYPNOBIRTHING BASED CHILDBIRTH EDUCATION A comprehensive childbirth education class for up to 10 couples at the JCCSF. Focuses on preparing couples for as natural a birth as possible at a hospital or home. Private and semi-private classes available as well. http://one-moon.com/childbirth_education.html
Spicy Farro Salad with Chickpeas and Roasted Carrots I am always intrigued—and admittedly somewhat intimidated—by the bins of whole grains at Rainbow Grocery. I know all about the health benefits of whole grains, but often I have no idea how to prepare them. Recently, while planning a menu for a friend's baby shower, another friend suggested I make a farro salad with a harissa vinagrette. After some Internet research and a bit of recipe testing, here's what I came up with. It's simple to make, tasty and good for you. Enjoy!
Makes 4–6 servings
2 cups farro
4 carrots, peeled and cut into ½-inch dice
2 tablespoons extra-virgin olive oil
One 14-oz can chickpeas (garbanzo beans), drained and rinsed
Salt and pepper
½ bunch cilantro, coarsely chopped
¼ cup extra-virgin olive oil
3 teaspoons harissa spice*
¼ cup red wine vinegar
¼ cup fresh lemon juice
*I used dry harissa spice, but you could use the paste instead.
Preheat the oven to 400º F.
Fill a large pot three-quarters full with salted water and bring to a boil. Add the farro and cook until the grains split open but are still al dente, about 1 hour. Drain.
Meanwhile, in a small bowl, toss the carrots with the olive oil. Spread the carrots in a single layer on a baking sheet and bake for 3 minutes. Stir the carrots and bake until slightly browned but still crunchy, about 3 minutes.
To make the vinaigrette, in a small frying pan over medium-low heat, warm the olive oil. Add the harissa spice and stir until fragrant being careful not to let it burn, about 2 minutes. Pour the spiced oil into a bowl. Whisk in the vinegar and lemon juice.
In a large bowl, combine the farro and the roasted carrots. Stir in the chickpeas. Add about half of the vinaigrette and season with salt and pepper. Add more vinaigrette and salt and pepper to taste.
Immediately before serving, stir in the cilantro. Serve at room temperature.
There are two places where I would love for you to help me out: Yelp and The Birth Survey Both of these are review sites that will help women understand about my practice and the value of midwifery care. If you have a moment, please write up a review under Wisewoman Childbirth Traditions and Maria Iorillo. Thanks!!
No, you didn't miss a newsletter, we missed you! My loyal and hard-working graphic artist (Dina!) was busy all of February assembling the 2009 Welcome Card. I tracked down all the babies and she put it all together. You should be receiving it in the mail soon, along with a fundraising letter. Many of you know of my political work, and it's that time of year when I ask you to help out.
Last year I committed to raising $10,000 each year that I am First Vice President of the Midwives Alliance of North America. I am happy to announce that, with your help, I raised more than $30,000 in 2009!! Yay and thank you thank you. We are truly making a difference! And here’s how:
New statistics show that in 2006, out-of-hospital births went up from .87% to .9% in the U.S. Although this doesn’t seem like much, this represents over 10,000 more babies born in the comfort of home.
If we could reach 2%, more women and babies would be receiving the benefits of midwifery care. Only half of the states today have legalized non-nurse midwifery. Thus, in 25 states, having a safe home birth with a midwife can be nearly impossible to procure. We still have a lot of work to do around the country.
The National Institute of Health held a conference on VBACs last week that was very productive. The Midwives Alliance of North America was able to participate in the discussion as we try to keep options open for women who have had a Cesarean Section. So, if you can, please donate to increase access to midwifery care. Help us to stay at the decision-making tables on your behalf. Make your checks out to: The Foundation for the Advancement of Midwifery, and mail them back to me at Maria Iorillo, 206 27th St., San Francisco, CA 94131. I will send them together to FAM so that they can be earmarked for the Midwives Alliance of North America. Your donations are tax-deductible and you will receive a confirmation back from FAM. Let’s have another great fundraising year, thank you in advance!!
Jacqueline (born at home on 11/30/99) and Hugo (born at home on 5/9/04) are off on a year-long worldwide adventure with mom and dad (Elizabeth and Lewis) and big sister, Marcelle. Here's their update:
What do you do when the economy gets rough? Well, we thought we might as well be roughing it on the road.
Morocco, France, Hong Kong, Bhutan, India, Indonesia... and still rolling. Welcome to our year of recession surfing (and couch surfing!) -- where a San Francisco family of five travels, lives and learns overseas.
Marcelle got her ears pierced in Paris, and turned 13 in Bali. Jacqueline's the hardest bargaining ten year old in the Yogyakarta market. And Hugo -- just five years out of Maria's capable hands -- has been our golden handshake to every hard-bitten hotelier and tense taxi-man from Rabat to Denpasar.
We miss you San Francisco, but we're not done traveling yet. Aim high and spend low -- that's the motto. And can someone peek in on our renters?
-- The Rollin' Rutherfurds
By Thais Derich Soaking Nate's oatmeal is another huge change in the way that I prepare food. I soak the morning's oatmeal the night before. This method was the standard way of preparing all grains during my great grandmother's era. Soaking grains, like I soak beans today, is a more healthy way to prepare them. I guess that in our fast paced world this tradition got lost. Grains contain phytic acid that blocks the absorption of calcium, magnesium, copper, iron, and zinc. By soaking Nate's oats overnight, the bacteria in the yogurt, lemon juice, whey, kefir, buttermilk, or vinegar digests the phytic acid. It is the soaking that neutralizes the phytic acid. Now with the phytic acid out of play, Nate's body (and mine and my husband's!) can benefit from the nutrients in rolled oats! (Nourishing Traditions)
For a family of three (2 adults, 1 child):
2 cups rolled oats
2 cups warm water for soaking
1/2 cup water or milk for cooking
4 tablespoons yogurt, lemon juice, whey, kefir, buttermilk, or vinegar for soaking
1 teaspoon salt
The night before I want oatmeal, I put the oats in a bowl and add 2 cups water plus the yogurt, lemon juice, or whatever is available from the above list for soaking the oats. I cover with a plate and soak overnight on the counter top. The next morning, I warm up 1/2 cup water or milk (I prefer milk) on the stove. Then I add the oats to the pot and cook on low until the liquid is well incorporated into the oats. It takes about five minutes. To cool Nate's oatmeal, I add a little milk. Milk also provides the fat that the body uses to absorb the oatmeal's nutrients. I also like to add maple syrup and mashed bananas to sweeten it up a bit. I buy my oats and maple syrup from the bulk section at Rainbow Grocery so there is no waste with these items. I refill the same container over and over again. I tried this technique thinking that I wouldn't do it all the time, but now soaking oats is part of my routine and the oatmeal is so much better!