My Story

I graduated from the University of Florida with a BS in 1995, and from Life University School of Chiropractic with a Doctor of Chiropractic (DC) degree in 1999. After practicing a few years in Ft. Lauderdale, Fl, I met my husband-to-be, and six months later was married and living in Jerusalem, Israel. Fast forward seven years, and here I am. I have four rambunctious boys, ages 6,5,3,and 1. And baby GIRL #5 is due to join us soon, in August, 2009. Though I'm not actively practicing Chiropractic, I not only adjust my family and friends, but I still teach others the benefits of a natural and healthy lifestyle. Through this blog, I hope to be able to share the benefits of my knowledge and experience, as well as the challenges and adventures of day to day life with lots of "littles" around.

Couscous Tabouli Salad

Living in Israel offers many differences to living in the US. Being here this long, I have begun to really appreciate the flavors of Middle Eastern cuisine.

Most tabouli is made with bulgar wheat; I prefer the taste of the couscous. I had just been introduced to these types of foods before moving here; they are healthful, and neither expensive nor difficult to prepare. I'll add recipies for the accompaniments as I can.

Couscous Tabouli Salad

Serves 6
Adapted from: Chez Christine

2 cups whole wheat couscous
1 garlic clove, minced

2 large cucumbers, peeled, seeded, & finely chopped

3 medium tomatoes, seeded and finely chopped 1 bunch fresh mint leaves 1bunch fresh parsley approx 4 tbsp. extra virgin olive oil
1/2 cup crumbled feta cheese
Fresh lemon juice (about 3 lemons’ worth)
Salt & pepper

1. In small saucepan with tightly fitted lid, mix DRY couscous with 2 tsps extra virgin olive oil.
2. Add 2 cups boiling water to couscous. Immediately cover and let stand 5 minutes.
3. After 5 minutes, fluff with fork, and leave uncovered to cool.
4. In the meantime, in large bowl, combine chopped tomato, cucumber, and garlic.
5. Finely chop mint (separate from stem) and parsley leaves. Note: I have tried to use the food processor for this to save time, but was not satisfied with the uniformity and size of the results. If your food processor is better than mine, go for it. Otherwise, I find it worth the effort to chop by hand. Add to bowl.
6. Add couscous, and gently mix to combine
7. Add olive oil.
8. Add lemon juice, salt, and pepper to taste. Cover and chill.

9. Add crumbled feta just before serving.

I serve this together with homemade hummus, roasted sliced eggplant, and labana cheese (similar to yogurt) along with olive oil for dipping and some nice bread or pita. Yum!

You're Giving Birth WHERE?!?

Which sounds better to you: Bright lights, strangers walking in and out checking machines that make beeps, being strapped to a table, unable to choose whatever position is most comfortable, being cut open because you're taking to long.....

OR

Your own comfortable home with a few select friends or family, your favorite relaxing music, the lights low, able to do whatever feels best?

I love homebirth. I completely trust my body to know what to do; it was created to do it. Birth is not an illness, and it has no place among the sick in an atmosphere of fear.I have had all four of my children in a home birth setting with a certified nurse midwife attending. I can't imagine doing it any other way, and I hope that I never need to.

Below are 2 short related videos.

Watch this trailer to what looks like an amazing documentary: http://www.thebusinessofbeingborn.com/trailer.php

And here are some good websites/communities about natural birth:

http://www.mybestbirth.com/
http://www.givingbirthnaturally.com/