This week, 11 – 17 January, is Health Coach Week so I thought that I would do a post for #TuesdayChews. #TuesdayChews is the hashtag I use on social media to post a recipe on, believe it or not, Tuesdays! So yes, there is a recipe …
What is Health Coach Week?
“The United States faces a health crisis due in large part to the prevalence of costly chronic conditions, which are largely brought on by poor lifestyle choices… It is vital that Health and Wellness Coaches continue to expand their good work, the nation needs it … I want to congratulate the progress made by Health and Wellness Coaches and wish them the best during National Health and Wellness Coach Week.”
Congressman Tim Ryan
Health Coach Week has been started by the Institute for Integrative Nutrition, the school where I studied holistic health coaching, and it’s been recognised by Congress in the US as an official national week.
Health Coach Week celebrates the achievements of health coaches. And it’s to increase their visibility. Because if you don’t know we are here, then you could be missing out on the most valuable tool in your journey to good health.
What is a Health Coach?
At school we were told that a health coach is the “guide by the side”. Someone who shares information and even their own experience to help you realise your holistic health goals. And I say holistic, because health is not just about the food we eat or the exercise we do – it’s about so much more.
And we know that good health begins in the mind, so for me, meditation and training the mind is as much a part of health coaching as talking about the value of increasing the quantity of leafy greens you eat each day.
In fact last week is a good example. Although I only graduated a month ago, I’ve been working with clients for a few months. And they are beginning to work out what they believe will help them in the quest for being well.
So one day, I helped a client overcome some deep-seated blocks with an imagery exercise and the next, 2 clients asked for some basic recipes for evening meals. I found myself typing up a script for meditation and then preparing a recipe sheet. I’m not going to get bored doing this and it’s all stuff that I’ve been doing myself so it’s not like I’m floundering in the deep end. At the end of the month, I’ll be leading a client who has been having treatment for cancer through some visualisations to help them see themselves as perfect health before they embark on the next phase (I know using them and they is not proper english but I have confidentiality to maintain…)
And there you go, that’s what life as a health coach is all about. Because my clients lead the sessions, I never quite know where they are going to go. But that’s the joy of it. I just love being able to hold the space for them and watch them find what they are looking for deep within. And then give them practical tips when that’s what they want.
If you want to know more about health coaches and how they are being integrated in medical practice in the United States, IIN has put together this interview with Frank Lipman M.D. and a health coach he employs in his practice. Perhaps this is something we can work towards in Australia.
Here is one of the recipes that made its way into the Essentially Being repertoire: a warming miso soup.
I really came to love miso while I was having chemotherapy – it’s really nourishing for the gut. Miso is alive with good bacteria. The proper miso paste that is, and provided you don’t boil it. It’s another fermented food that helps to populate our insides with the good stuff.
MISO SOUP (for one)
1⁄2 onion (optional)
1 small carrot cut into small pieces
2 cm piece of daikon radish, peeled and cut in half and then sliced
1 cm piece ginger peeled and grated
¼ cup shredded cabbage
Handful of broccoli florets
3 dried shitake mushrooms
1 piece of seaweed (wakame or kombu)
100 gms silken or soft tofu
3 cups water
1 tbsp miso paste (or to taste)
Put water in pan with carrot, radish, ginger, mushrooms, broccoli and seaweed.
Bring to boil and simmer for 8 minutes.
Add cabbage and simmer for a few more minutes.
Remove seaweed, cut into small squares and return to pan.
Take a few tbsp water from the pan and put in a cup or bowl. Mix with the miso paste.
Take soup off the heat.
Stir the miso water back into the soup in the pan and serve in a bowl. Do NOT bring to the boil again once the miso has been added.
Garnish with spring onions.
Note: You may like to cook some noodles separately to have with the soup. Put them in the bowl before you pour the soup over the top.
If you want to know more about health coaching, what I do or have a chat about your health goals, you can find out more HERE >>>>>
Until I get back from retreat at Myall Lakes,
Be happy. Be well.
And so be it.