october 2018 newsletter

Stacey Schulman Nutrition

Stacey B. Schulman, MS, RDN, CEDRD, CDN
91 Smith Avenue, Mount Kisco, NY 10549
ph: 914.861.5045; email: stacey@staceyschulmannutrition.com

In the News

the power of yoga…
yoga is a discipline with physical, mental, and spiritual components. What I love about yoga is there is something in the practice for everyone-whether you are looking to stretch, build strength, or raise your heart rate, you can always turn to your mat to reach your goals. Yoga can reduce anxiety and stress, decrease the risk and symptoms of chronic disease, and enhance overall mood.
Read more

What’s New…


Crazy for Crucifers
A good source of fiber, vitamins K, C, and E, folate, potassium, and calcium, these “dark green leafy vegetables” are an important part of any balanced diet. Below are a few of my favorites…

Cauliflower: A favorite these days in pizza crusts and salads. Varieties include broccoflower (a cross between broccoli and cauliflower) to purple, orange and chartreuse Romanesco cauliflower.

Rutabaga: Larger than a turnip, it’s the crossing of a wild cabbage and a turnip. Best eaten roasted, mashed, or cut into chunks to replace potatoes in soups and stews

Mustard Greens: Excellent sources of Vitamins A, C, and K. With a strong tastes, they are preferred cooked over raw. Try braising them or sautéing them with olive oil, or add them to curies and soups.

Kohlrabi: More popular in Germany and India, it is a common ingredient in curry. Beneath the purple, pale green or white exterior is a crisp, juicy and mild tasting white flesh.

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