Kat’s Hot Talk

By Kat Barry

Happy New Year! Now that your champagne glass is empty and the holiday cookies are gone, you’re probably making resolutions. Everywhere you look, there are articles with New Year’s resolution themes: how to keep them, how to set them, how to gage their success. Every January, the gyms and yoga studios fill up. At least one person I know tries to quit smoking, others join Weight Watchers. One way or another, most of us set pretty lofty goals for the New Year.

Personally, I’m not a fan of New Year’s resolutions. Now that I think about it, I honestly could not tell you the last time I made one. If you read my piece last week, you know this is because I rarely wait for something like a new year to start implementing a change I want to make in my life. I truly believe there is no time like now, and setting Jan. 1 or 2 as the telemark for straightening out your life seems like setting yourself up for failure. Seriously, what makes this year different from the last? Why is January any different than October? If you want to make positive changes in your life, then make them. Write them down, put them on your refrigerator and hold yourself accountable.

Set realistic goals you have a chance of achieving. If you’re a couch potato, saying you’re going to exercise five days a week once the ball drops might be a little unrealistic. I can almost guarantee you will be more likely to get into a workout routine if you start by trying to get in 30 minutes three days a week, for example.

With all that being said, I do have a goal for 2013: I’m making a vow, not a resolution, that I will write my cookbook. It’s a promise, a tangible goal, to finally finish something I’ve wanted to do for a long time.

Whatever you’re resolving to do differently in 2013, I hope incorporating more whole, plant-based meals is part of it.  If you’re interested in learning how to detox, fight disease, increase your metabolism, heal digestive problems and prevent mood swings, then you should come to my New Year, New You cooking class at Martin’s School of cooking in Stevensville on Jan. 8.  In this class, I will show you a day in the life of superfood vegan meals. All these dishes are extremely satisfying, low in oil, gluten free, low on the glycemic index, protein packed, and most importantly, delicious. You’ll learn a lot of my tips for staying healthy throughout the day and the year. To sign up, contact Lisa Micunek at (269) 429-1711.

Since I don’t want any of you to wait another week to start your green smoothie resolutions, I will share with you, a delicious one I made this morning.

Nothing but Green Smoothie
1½ cups organic kale
1½ cups organic romaine lettuce
2 organic celery stalks
1 organic d’anjou pear
1 sweet kiwi
1½ ripe bananas
¼ cup parsley
Juice of 1 lemon
Fill blender halfway with water and blend until you have a smooth, drinkable liquid.  Perfect for breakfast or a snack and very detoxifying.