Good Food for Life

Maggie Davis’  book, Good Food for Life: Planning, Preparing and Sharing, has been published and is available on Amazon and in bookstores. Click on the photo to see more.

Click here to listen to Mindy Todd (WCAI – The Point) interview Maggie about Good Food for Life

“Do you want to have more energy? Want to be around to see your children and grandchildren get married and raise their families? Read this book… and then live it.”

Matthew Kelly, New York Times bestselling author of The Rhythm of Life



Essential Oils 101

YL oil bottlesEssential Oils 101 presented by Maggie Davis

Maggie Davis is pleased to invite you to learn how to use of essential oils as part of a healthy lifestyle.

Maggie brings her knowledge of essential oils, her professional expertise as a nutritionist, her passion for cooking and she is a woman who lives the organic lifestyle.

You won’t want to miss this!

 9am Sat 10/22 and 4pm Wed 10/26 at Live Nutrition in Brewster

$15 charge or bring a friend and pay $10 each. If you are not already a Young Living Essential Oil customer, you will also receive a $10 credit toward any Young Living Purchase, expires in 30 days.

Call now to reserve your spot – 508-896-9080

Work Clean: What Great Chefs Can Teach Us About Organization

Work Clean Cover Dan Charnas’ book presents what he calls “the first organizational book inspired by the culinary world, taking mis-en-place outside the kitchen”.  Wikipedia defines Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) as a French culinary phrase which means “putting in place” or “everything in its place.” It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients. I learned this technique in foods lab in college where we were taught to leave our lab kitchens in the exact same way in which we found them so that each succeeding class would find their tools and ingredients in the exact same location. I still practice these habits in my home kitchen and in my office as well. I find that it eliminates the stress of trying to find things and guarantees that I have the right items readily accessible. And in my book Good Food for Life: Planning, Preparing and Sharing this technique is applied to managing food at home. But following the mis-en-place principles can be integrated into any aspect of life, not just to the kitchen.

Charnas challenges the reader to commit to the values of preparation, process and presence in order to live a lifestyle of readiness and engagement. He likens the practice of mis-en-place to other spiritual practices and he outlines 10 major principles of mis-en-place for chefs and non-chefs in order and to work clean:

  1.  Planning is prime
  2. Arranging spaces and perfecting movements
  3. Cleaning as you go
  4. Making first moves
  5. Finishing actions
  6. Slowing down to speed up
  7. Call and callback
  8. Open ears and eyes
  9. Inspect and correct
  10. Total Utilization

I highly recommend this book for anyone who wants to restore or establish order and to be present in their life be it in the kitchen, the garden or in the workplace!

Spiced Poached Fruit

Poached-Pears in PotOn a trip to the Isle of Capri I enjoyed many wonderful meals but I tried not to sample too many of the sweets that Italy has to offer. One night after dinner, the server came to us not with a sample of sweets but with a large tray of poached seasonal fruit. We could point out which fruits we wanted and she would plate them and serve us. This recipe is a close as I have come to duplicating that beautiful dessert and savoring the memories of that trip.

  • 4 Bartlett pears, peeled, cored, and quartered
  • 1 Golden Delicious apple, peeled, cored and quartered
  • 12 dried apricots
  • 1/2 cup golden raisins
  • 2 tsp fresh lemon zest or 1 tsp dried lemon peel or 1 drop of lemon essential oil
  • 1/2 tsp ground allspice or cardamom
  • 2 whole cloves
  • 3/4 cup white dessert wine or white grape juice
  • 1/4 cup sugar

Combine all of the ingredients in a large heavy pot and bring to a boil over medum high heat. Lower the heat to a simmer and cook until the fruit is fork-tender (20-30 minutes depending on the ripeness of the fruit). Serve warm or chilled

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