THE FRIENDS IN DEED BLOG

HIV positive? Need help paying for meds and health insurance? ADAP Workshop on Feb. 2nd at 7pm

Being Your Best Friend: Would you rather be perfect or present? - workshop with Samuel Jacob Kirschner on Jan. 26th at 7pm.

Four recipes from the January 19, 2012 Nutrition Workshop

Friends In Deed and The Palette Fund presented the third in a series of six nutrition workshops on Thursday, January 19, 2012. The presentation by Scott Berliner and Ruth Fehr  "UNDERSTANDING PROTEIN AND COOKING WITH IT"  included a lecture, demonstration and a meal. Once again, the food was delicious!

Following are the recipes that were used on January 19th:

 

POACHED CHICKEN WITH GINGER-SCALLION SAUCE

Serves 4

This recipe is packed with protein.  Ginger acts as both an appetite stimulant and a digestive aid. 

Ingredients

2 whole chicken breasts (with skin and bones)

½ cup neutral oil (like canola)

6 green onions, cut into 3-in pieces and sliced thinly lengthwise

½ cup fresh ginger root, grated

4 tablespoons tamari

2 tablespoons sherry cooking wine or mirin

1 tablespoons brown sugar

 

Procedure

1.  Place chicken in a saucepan or deep skillet with a lid.  Cover with salted water, bring to a boil then reduce to a simmer.  Poach chicken until just done, about 20 minutes.

2.  Remove from heat and let stand in liquid until lukewarm.

3.  Remove chicken from broth, peel skin, debone and cut julienne style.  Make sure chicken is cooked throughout.  Liquid should run clear when cutting.

4.  Arrange chicken in a shallow glass dish.

5.  In a skillet, heat oil and sauté ginger for about 30 seconds, then add green onions, and continue sautéing for about 1 minute.  Remove from heat and sprinkle over the chicken.

6.  Add tamari, sherry and sugar to skillet, boil briefly, and then pour over chicken.

7.  Cover and let marinate at room temperature for about 1 hour.

 

Recipe by Health Supportive Chef Ruth Fehr

 

 

CRISPY TOFU

Serves 4

Tofu is a great source of plant-based protein.

Ingredients

4 large garlic cloves, smashed

1 ½ teaspoons sea salt or kosher salt

½ cup (packed) chopped fresh cilantro, or can use other herbs like parsley or mint

Zest of 1 lemon (finely grated)

2 tablespoons fresh lemon juice

½ teaspoon red pepper flakes or siracha hot sauce

1 block extra firm tofu, sliced crosswise into four ½-inch-thick slabs

¼ cup extra-virgin olive oil

 

Procedure

1.  In a bowl, combine all marinade ingredients, mixing very well.  Add tofu and marinate at least 30 minutes at room temperature.

2.  Preheat a large saute pan over medium-high heat until hot.  Add the oil. Lift the tofu from the marinade, and lay it in the pan.  Reserve the marinade. Reduce the heat to medium and cook tofu until is golden brown on the bottom, about 5 minutes.  Flip the tofu, and cook until the tofu is also golden brown on the second side.

3.  Transfer tofu to a serving plate.  Pour the oil out of the pan, then add reserved marinade to the pan.  Stir and simmer for a few seconds, scraping up the browned bits from the bottom of the pan.  Pour the marinade over the tofu.  Serve over steamed rice or a grain salad.

 

Recipe by Health Supportive Chef Ruth Fehr

 

HALIBUT WITH ROASTED PEPPER SALSA

Serves 4

 

Ingredients

2 bell peppers (1 yellow, 1 red)

4 tablespoons olive oil

1 medium onion, thinly sliced

1 teaspoon capers, chopped

1 clove garlic, thinly sliced

pinch of both cumin and coriander (ground)

pinch of red pepper flakes (optional)

salt and pepper to taste

4 6-ounce halibut fillets

 

Procedure

1.  Preheat oven to 350F.

2.  Rinse and dry peppers.  Place them on a baking sheet and then roast in the oven for about 20 minutes, until the skin appears soft.  Remove from oven, place them in a bowl and cover with plastic wrap to allow them to steam.  Peel the skin and remove stems and seeds.  Slice peppers into thin strips.

3.  Increase oven temperature to 375F.

4.  Heat 2 tablespoons of olive oil in a sauté pan over medium heat.  Sauté onions until soft, about 8 minutes.  Add garlic and continue sautéing for about 1 minute.   Add capers and spices.  Add peppers and stir well.  Remove from heat and set aside.

5.  Pat dry halibut with paper towel or cloth. Season halibut with salt and pepper.  Heat 2 tablespoons of olive oil in a large sauté pan until hot.  (Sauté pan should be large enough to hold 4 halibut fillets without crowding.)  Sear halibut in heated pan, about 2 minutes per side.

6.  Transfer pan with seared halibut to preheated oven to finish cooking, about 3-4 minutes.

7.  Transfer fillets to serving plates and garnish with the pepper salsa.

 

 

Garden Lentil Salad with Tortilla Chips

Serves 4 

1 cup green lentils (also called French lentils)

2 cups water

2 tablespoon olive oil

2 shallots, diced

3 cups baby spinach

1 cup cherry tomatoes, halved

½ cup of a combination of fresh herbs (can be basil/mint/parsley/green onions)

2 tablespoon lemon juice

4 oz goat feta cheese

½ teaspoon salt and ¼ teaspoon of freshly ground back pepper

4-5 corn tortillas, cut into 1 inch wedges

1 teaspoon of cumin

1 teaspoon canola oil

 

1. Preheat oven to 375F
2. Place lentils in a pot with the water and bring to boil. Reduce the heat and simmer until lentil are tender, but still retain their shape, about  20 minutes. Drain any excess water and set aside. Cover lentil otherwise, they will dry out and harden.
3. Heat olive oil in a large skillet over medium heat. Add shallots and sauté  until softened about 5 minutes. Add spinach and cook till wilted. Add tomatoes, cooked lentils, herbs to the pan and stir to combine. Cook till warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
4. Season tortilla wedges with cumin, pinch of salt. Sprinkle with canola oil. Mix well. Place them on a baking sheet. Bake them till crispy, about 8-10 minutes.
5. Serve the salad with the tortilla chips. 

Five principles to remember if you're diagnosed with a life-threatening illness...

Five principles to remember

if you're diagnosed

with a life-threatening illness

 

When one is diagnosed with a life-threatening illness, it’s not uncommon to experience a period of “groundlessness.”  It may feel as if your legs are literally knocked out from underneath you.   Quite often, the diagnosis can send you into a state of confusion, shock and even terror.  This is a normal response to very upsetting information.  Friends In Deed is here to help you through these difficult times, to give you some perspective.  Here are 5 principles to remember when you or someone you love is diagnosed with a life-threatening illness:

1) You are not your illness.
In the period following a diagnosis, it’s easy to think of yourself and the illness as the same.  You are not your illness.  You may feel numb, unable to think of anything else, but it’s important to know that you’re the same person you were the day before the diagnosis.  The cancer or the HIV or some other illness does not define you.  You are a living, breathing person with an illness.  After the initial shock and pain of the diagnosis subsides, it’s time to remember the rest of you.

2) You can handle this moment.
No matter how challenging our circumstances – even in the midst of a diagnosis of a serious illness -- most of us can handle life moment to moment.  The anxiety we feel is about the future.  It’s the result of all of the negative predictions that flood our mind.  Take a deep breath.  How do you feel right now?  You can handle this moment.  The only thing we really have is the present.

3) You can make choices.
When you’re diagnosed with a life-threatening illness, you may be faced with a range of treatment options.  Your doctor may strongly recommend a course of action.  You may get second opinions and friends and family members may also weigh in with suggestions.  Gather all the information you need, but remember there is nothing you have to do.  You’re the only one person who truly knows your body.  You have the power to make choices, to say “yes” or “no” to treatments.

4) You can have a life of quality regardless of the circumstances.
All of us know people who appear to have been blessed by life.  They have it all… and they’re miserable.  Every day at Friends In Deed we talk to people who are facing a variety of challenges because of their illness, and so many of them are joyful and alive.  Why is that?  It’s all about perception.  Having a life of quality is not about the circumstances, but how we view them.  When faced with illness, many people realize how precious life is and they become determined to enjoy every moment of it.

5) You are not alone.
It’s easy to feel frightened, powerless and alone when you’ve been diagnosed with a life-threatening illness.  That’s why Friends In Deed is here.  We’re a crisis center where you can find the emotional and spiritual support to help you through this challenging time.  Come to a Big Group and discover that others are going through the same or similar experiences. We provide an open, nonjudgmental space where you can get in touch with your feelings.  You’ll begin to see your circumstances from a much broader perspective.  We can help you deepen your connection to the world and to yourself, while making you aware of your capacity to contain the seemingly uncontainable.  You are not alone.

 

 

Announcing Nutrition Workshop #3 - Jan. 19th - Understanding Protein & Cooking With It

PLEASE NOTE:  ALL WORKSHOP SLOTS ARE CURRENTLY FILLED. However, we have created an alternate list should anyone already signed up not be able to attend.  You can sign up for an alternate slot ONLY after any Big Group.  Please note that signing up as an alternate will NOT guarantee your participation in the workshop because enrollment is limited.  Alternates will be notified directly if there is room for them in the workshop.

THE ART OF CONSCIOUS LIVING: LISTENING TO OUR ENERGY SYSTEM - Jan. 12th at 7pm

FRIENDS IN DEED

workshop

 

THE ART OF CONSCIOUS LIVING:

LISTENING TO OUR ENERGY SYSTEM 

with

TAMI ZAROFF SPACKMAN

 

Thursday, January 12, 2012

7:00pm – 9:00pm

 

LIMITED ATTENDANCE.

PLEASE SIGN UP FOR THIS WORKSHOP AFTER ANY BIG GROUP.  

 

Learning how to "listen" to our energy system is an invaluable tool for discovering what we need emotionally, physically and/or spiritually.  In this workshop* we will explore what the energy system is and what we can learn from listening to it through guided meditation and journal exercises.  With this deeper self-awareness a new level of self-care can emerge. 

*Please wear comfortable clothes for sitting/laying on the floor and also bring a journal in which to write.

 

  

TAMI ZAROFF SPACKMAN is a Certified Brennan Healing Science Practitioner with over 15 years experience working with groups and individuals.  She has a hand-on energy work practice in New York with a focus on helping people recover from trauma, loss, co-dependency, and on creating a life that is authentic to who we truly are.  Her background includes museum education, transformational education, program development, and expertise in time & physical environment organization.

 

WE LOOK FORWARD TO SEEING YOU.

All services are free of charge.  Donations are gratefully accepted.
All workshops are subject to change or cancellation, please call to confirm.

 

Friends In Deed - 594 Broadway, Suite 706 - New York, NY 10012

212-925-2009

 

 

RECIPES from the December 15th Nutrition Workshop.

Friends In Deed and The Palette Fund presented the second in a series of six nutrition workshops on Thursday, December 15, 2011.The presentation byScott Berliner and Ruth Fehr  entitled THE ART OF CREATING BALANCED MEALS, included a lecture and a meal.  The food was delicious!

Following are the recipes that were used on December 15th:

 

KABOCHA SQUASH SOUP WITH SAUSAGE AND LEAFY GREENS

Serves 4-6

Ingredients

3 tablespoons extra virgin olive oil

1 fresh spicy turkey sausage, cut into small pieces

1 medium onion, diced

Sea Salt and Pepper to taste

1 teaspoon cumin

1 small kabocha squash, rinsed, unpeeled and diced (about 2 cups) 

4-5 cups of chicken or vegetable broth

1 bunch of Swiss chard or kale, stemmed and roughly chopped

2-3 teaspoons fresh lemon juice

Procedure

1.  In an 8-quart pot, heat 2 tablespoons olive oil over medium-high heat and sauté sausage for 8 minutes, or until browned.  Remove the sausage to a plate.

2.  Using the same pot and without rinsing, add 1 tablespoon olive oil and sauté the onions with a pinch of salt and the cumin.  Cook for about 5 minutes, until softened.

3.  Stir in the squash, season with a pinch of salt and sauté for another 5-8 minutes.  Add broth and the cooked sausage and bring to a low boil.  Lower flame and simmer for about 8 minutes.

4.  Stir in the chopped greens and simmer for about 10 minutes.  Check the squash; it should be fork-tender.  Adjust seasonings, adding lemon juice as needed to brighten flavors. 

5.  Store in an airtight container in the refrigerator for 2-3 days (or in the freezer for up to two months). 

Recipe by Health Supportive Chef Ruth Fehr

 

MILLET AND AVOCADO SALAD

Serves 6

Ingredients

1 cup millet, rinsed and drained

2 cups water

Sea Salt

3 ears sweet corn

½ cup lime juice (from approximately 3 limes)

2-3 medium jalapeno peppers

1 tablespoon ground cumin

¼ cup extra virgin olive oil

¼ cup (packed) cilantro, minced

2 tablespoons thinly-sliced scallions (white and green parts)

2 ripe avocadoes, diced

4 medium tomatoes, chopped

freshly ground black pepper, to taste

 

Procedure

1.  Place a heavy skillet (such as cast iron) over medium heat for several minutes.  When the pan is hot, add millet and roast, stirring the grains and shaking the pan until the moisture has cooked off and the millet is dry and very fragrant.

2.  In a 2-quart saucepan over high heat, combine the millet and water and bring to a boil.  Add a pinch of salt, reduce the heat to low and simmer for 30 minutes, or until all the water is absorbed.  Spread the millet onto a baking sheet to cool.

3.  While the millet cools, husk the corn and scrape off the kernels.  Place them in a steamer and steam, covered, for 3 to 5 minutes, or until tender.  Chill in a sieve under cold running water and drain.  (Alternatively, roast the corn by tossing the kernels with 1-2 tablespoons olive oil and a pinch of salt, spreading on a baking sheet and roasting in a 400F oven for 7-10 minutes, until beginning to turn golden brown.)

4.  In a large mixing bowl, combine the lime juice, jalapenos, cumin and 1 tablespoon sea salt.  Whisk in the oil.  Stir in the millet, corn, cilantro, and scallions.  Fold in the avocado and tomatoes and season with salt and pepper to taste.

5.  If desired, chill before serving.

NOTE:  This salad can be stored in your refrigerator for up to three days.  Flavors will develop over time.

Adapted from Whole Grain Salads that Deliver by Peter Berley.

 

FARRO AND DELICATA SQUASH WITH FETA AND MINT VINAIGRETTE

Serves 6

Ingredients

1 cup farro, soaked overnight and drained

2 medium Delicata squash, diced

2 tablespoons of olive oil

Sea salt and pepper

3 carrots, peeled and shredded

8 ounces mild French feta cheese, crumbled

2 tablespoons chopped parsley

1 lemon

Mint Vinaigrette:

½ cup lemon juice

2 tablespoons rice wine vinegar

2 tablespoons finely chopped shallot

1 tablespoon finely chopped fresh mint

1/3 cup extra virgin olive oil

1 teaspoon sea salt

freshly ground black pepper

 

Procedure

1.  Preheat oven to 375F.

2.  In an 8-quart pot, bring 3 cups of water to a boil.  Add the farro and cook until tender, about 25 minutes.  Remove to a bowl, draining off any excess water.

3.  In a large bowl, toss the diced Delicata squash with the olive oil, and about 2 teaspoons sea salt and a few pinches of black pepper.  Spread out on a baking sheet and roast in the preheated oven until tender, about 10 minutes.

4.  Make the vinaigrette by combining those ingredients in a blender and pureeing until smooth.  (Alternatively, whisk together in a medium bowl.)

5.  In a large bowl, combine the cooked farro, roasted squash, carrots and vinaigrette.  Mix well.

6.  Add the feta and chopped parsley to the salad.

7.  Store in an airtight container in the refrigerator for up to four days.

Adapted from Whole Grain Salads that Deliver by Peter Berley.

 

APPLE - PEAR - BLUEBERRY CRISP

6 servings

Filling

¾ lb granny smith apples, peeled

¾ lb of pears, peeled

8 ounces frozen blueberries

1 tablespoon lemon juice

pinch of sea salt

¼ teaspoon cinnamon

pinch of cardamon

½ cup grape or apple juice

1 tablespoon arrowroot or cornstarch

Crisp

2 cups rolled oats

½ cup whole grain flour ( spelt or brown rice)

¼ cup oil, cold pressed (canola, safflower or grapeseed)

2 tablespoon maple syrup or honey

pinch of both, salt and cinnamon

Preparation

1. Preheat oven to 350F.
2. Cut apples and pears into quarters, remove seeds. Slice them thinly.
3. Place slices and blueberries in to a baking dish
4. Sprinkle with lemon juice, sea salt, cinnamon and cardamom
5. Pour juice over fruit and toss to mix
6. Mix crisp ingredients and crumble over fruit evenly
7. Press down gently
8. Bake for about 30-40 minutes, until crust is golden and apples are soft.

Copyright by Laura Pole. All rights reserved

 

 

THE MASTERY WITH SALLY FISHER AND ROBERT LEVITHAN - JAN. 20, 21, 22 - 2012

FRIENDS IN DEED

PRESENTS

 

THE MASTERY

an intensive weekend workshop 

with

SALLY FISHER AND ROBERT LEVITHAN

LIMITED ENROLLMENT 

 

 FRIDAY, January 20th at 6pm

SATURDAY, January 21st at 10am

SUNDAY, January 22nd at 10am

at

 FRIENDS IN DEED

594 BROADWAY, SUITE 706

 

The Mastery is an intensive weekend workshop founded in the belief that when we have an experience of self-empowerment, the circumstances of our lives, including HIV or cancer, do not necessarily have to determine the quality of our lives.

In a time of crisis we explore the possibilities of living full, rich and empowered lives.

The workshop is designed to release the relationships and patterns that keep us tied to the past and undermine our self-worth.  The work is accomplished through one-on-one interaction between trained facilitators and participants, group support, emotional exercises and visualizations, which are used for self-discovery.

The Mastery is not a belief system -- each participant spends quality time and receives nurturing support to discover his or her own self-worth, manner of self-expression and uniqueness.

 

LIMITED ENROLLMENT.

TO PARTICIPATE, YOU MUST SIGN UP AND COMMIT TO THE ENTIRE WEEKEND.

FOR MORE INFORMATION AND REGISTRATION,

PLEASE SIGN UP AT THE FRONT DESK AFTER ANY BIG GROUP. 

 
 

WE LOOK FORWARD TO SEEING YOU.

All services are free of charge.  Donations are gratefully accepted.

All workshops are subject to change or cancellation, please call to confirm.

 

 

 

Don't miss the Laughter Yoga Workshop with Francine Shore on December 8th at 7pm.

FRIENDS IN DEED

workshop

 

LAUGHTER YOGA

FIND OUT WHAT EVERYONE IS LAUGHING ABOUT!!!

 

facilitated by

FRANCINE SHORE

 

Thursday, December 8, 2011

7:00PM – 8:00PM

 

Join laughter yoga teacher and coach and counselor, Francine Shore for this healthful, innovative and fun cardio-vascular exercise.

Laughter Yoga has been in the news a lot and (performed standing up or seated -- no yoga mats) is based on yogic principles that involve: laughter exercises, some stretching and intermittent deep breathing.  In these challenging times, laughter yoga is the perfect elixir to reduce stress!

Laughter Yoga has many health benefits: It strengthens our immune system, lowers blood pressure, releases endorphins, decreases depression and anxiety, is a natural pain analgesic, boasts team morale, increases productivity and creativity, alleviates arthritis, asthma, etc.

 

 
 

FRANCINE SHORE, a practitioner in the field of Laughter Yoga and counseling, is dedicated to sharing the benefits of Laughter Yoga with adults, seniors, and children across the nation. Francine has led Laugher Yoga workshops for corporate America and the healthcare world, including workshops at many hospitals and organizations. Francine has received training from Dr. Madan Kataria, the originator of Laughter Yoga, and is the recipient of Dr. Kataria's Laughter Ambassador Award. As Event Director, she spearheaded World Laughter Day for many years. She has also been a presenter at the American Society of Aging conference in Washington, DC and several conferences on Ageing.  Her work has been featured in a range of media publications and TV programs. For more information visit her website at www.grabbagiraffe.com.

 

FRIENDS IN DEED - 594 BROADWAY, SUITE 706, NY, NY 10012

212-925-2009

WE LOOK FORWARD TO SEEING YOU.

All services are free of charge.  Donations are gratefully accepted.
All workshops are subject to change or cancellation, please call to confirm.

 

 

The Art of Creating Balanced Meals - workshop on December 15th at 7pm - limited enrollment

PLEASE NOTE:  ALL WORKSHOP SLOTS ARE CURRENTLY FILLED.  However, we have created an alternate list should anyone already signed up not be able to attend.  You can sign up for an alternate slot ONLY after any Big Group.  Please note that signing up as an alternate will NOT guarantee your participation in the workshop because enrollment is limited.  Alternates will be notified directly if there is room for them in the workshop.