Dolkar Wellness & Longevity: Not Feeling Joyful? Grab the Mop

Monday, February 9, 2009

Not Feeling Joyful? Grab the Mop

Cleaning isn’t on Julie Andrews’s melodic list of favorite things, but maybe it should be. When you feel a little down in the dumps, just 20 minutes of brisk housework could have you back to your happy, toe-tapping self. Worth a try, right?

Washes Away Stress

Hate mopping and sweeping? Go for a walk instead. As long as it lasted for at least 20 minutes, making the place sparkle or walking at least twice a week reduced depression by up to 20 percent in a study. Why? Because when physical activity goes up, physical stress goes down -- and your mood benefits.

Three More Ways to Beat Blahs and getting to a happier place:

Get your ZZZs. A lack of shut-eye can wipe the smile off of anyone’s face.

Make a budget. Money troubles are one of the most common forms of stress.

Eat true comfort foods. Ice cream? Nope. Avocado? Now that’s the ticket.

And berries and chocolate . . . these foods appear to calm people down.

Contact Dolkar Wellness for more information on How to Create a Happy Life.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).