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Happy Thanksgiving!   We are wishing you a beautiful holiday! We also want to take this time to  Thank you  for your business and friendship this year.   Staying Balanced Through the Holidays: A few simple tips for staying balanced thru the holiday season. Holiday Recipes: Carrot Glazed Tofu by Gigia Kolouch Creamy Squash Soup by Gigia Kolouch Chai (Spiced Tea) by Indira Gupta Products On-line and Phone Orders: Happy Holidays!  Enjoy a 20% off on all products thru December 23, 2007 Book Store:  Great books for your reading pleasure Nutritional Coaching: Please call if you need on-going support or accountability Referral Program: Thank you for referring your friends and clients Testimonials and Success Stories: Please call or email us with success stories, constructive feedback, or questions Welcome to our newsletter.  We are committed to providing updates and information on health, fitness, nutrition and environmental topics. For more information on The Balanced Approach®, please visit our web site at www.thebalancedapproach.com or  call us at 303-447-9484.

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Buy Local, Free Range and Organic! Try going vegetarian for one holiday! :) 
If that's not possible and you are eating turkey this year and you haven't already purchased one, think about buying organic and free range.

These birds are raised more humanely, and treated with more compassion & respect.

The turkeys are healthier for you and your family because they are free of antibiotics, hormones, and pesticides.

Go local and organic on all the trimmings and side dishes too, it's always nice to support a local farmer!

Eat lunch!! The fastest way to get off track is to skip eating any food, especially protein early in the day to save up all your calories for the "big meal" late in the day.

If you eat a good breakfast or lunch, you can still enjoy dinner without over doing it and you should sleep and digest a whole lot better.

Take a walk after you've eaten. Get out for some air and walk around the block, it helps digestion.

Have a piece of crystallized ginger candy after you've eaten and a cup of Chai, Ginger, or Peppermint Tea. Ginger, cinnamon, cardamom, peppermint, and fennel are helpful for digestion!

Most importantly, enjoy your day!! Remember that food cooked and shared with love is the best kind there is.

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Holiday Recipes:

Carrot Glazed Tofu by Gigia Kolouch

This is an elegant and colorful vegetarian option that Serves 6:

½ cup carrot juice
¼ teaspoon cinnamon
1 tablespoon grated ginger root
1/8 tsp saffron
¼ cup saki or non-alcoholic rice wine
1 shallot
2 tablespoons olive oil
1 package firm Tofu
¼ cup frest mint or cilantro

Cut tofu into triangles and pat dry. Fry in oil in large skillet on both sides until golden brown. Remove to a platter. Pour out all but 2 tablespoons of oil and add shallot, cinnamon, ginger, and saffron.

Deglaze the pan on high with carrot juice and saki until it reduces to a thin syrup. Salt to taste. Put the tofu back in the skillet and coat with sauce. Arrange on a platter. Garnish with fresh mint or cilantro and serve with veggies and/or rice

Per serving: 141 Calories, 9 g Fat, 9 g Protein, 6 g Carbohydrates, 0 mg Cholesterol, 15 mg Sodium

Creamy Squash Soup: By Gigia Kolouch

1 head cauliflower
1 garnet yam
2 carrots
1 small butternut squash
1 yellow onion
1 bay leaf
1 cup cashews, almonds, or hazelnuts pureed with 1 cup water
1-2 tablespoons spices of choice: Nutmeg, cinnamon, sea salt, etc.
Salt and Pepper to taste

Clean the vegetables. Peel the yam, carrots, onion, and squash. Cut squash in ½ and remove seeds with small spoon. Cut the vegetables into quarters and place in a 5 quart pot along with Bay leaf. Add enough water to just cover the vegetables and simmer for 30-40 minutes, until tender. Remove bay leaf.

Mash all of the vegetables together. If you have a blender or food processor, blend them until smooth. Put the pureed vegetables back into the pot, along with the cooking liquid, nut puree, and spices. Stir, and gently heat the soup without boiling it. Add salt and pepper to taste.

Chai (Spiced Tea): From Indira Gupta in Stop Your Cravings, pg 262

2 cups water
¼ cup whole milk (or almond, goats, soy, or rice milk)
1-2 tsp Black Tea
½ tsp chopped fresh ginger
2 pods cardamom, crushed
Pinch black pepper
3-4 (1/2 inch-long) pieces fresh or dried lemongrass
Honey to taste

Bring the water, milk, tea, and spices (except the honey) to a boil and boil for 2-3 minutes. Turn off the heat and steep the tea for 2-3 minutes. Strain and sweeten with sucanat (cane sugar), or honey if desired.

Or for a Quicker and easier version of Chai Tea:

Begin with Organic Yogi Tea Green Tea Chai: For each cup of tea: Add one teabag to 4 oz water and 3-4 oz almond, soy, cow's or goat milk, and if desired add ¼ tsp cinnamon, 1/8 tsp cardamon, ½ tsp honey. Bring to boil and allow to simmer for 3-5 minutes and enjoy!

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Products On-line and Phone Orders: 

Happy Holidays! Enjoy a 20% discount through December 23, 2007, on all Products Including: 

Metagenics Ultra Clear Plus, Essential Fatty Acids, and Probiotics, Vitamins & Minerals 

Health Equations: Electrolyte Solutions

Champion Nutrition: Glutamine & Electrolytes

Banyan Botanicals Liver Support, Blood cleanse, & Triphala: 

Gaia Herbs Red Clover Supreme & Scudders Supreme: 

Om Organics Ayurvedic Herbs, Essential oils, and Teas. 

Yoga, Meditation, and Pilates Videos

Click here to order products online

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Nutritional Coaching and Support:   Please call if you need on-going support, or accountability through the Holidays.

Book Store: 

Please check out our Bookstore, with great books from well-known authors.

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