Wellness Shmellness

How can I be sure incorporating wellness into my company is going to be beneficial?

It is pretty hard these days to scroll for more than 30 seconds without being bombarded with the most colorful superfood smoothie bowl, most effective diets and latest in wellness research. What’s with the health obsession that seems to be taking over our instagram feeds and billboards around the country? What’s worse, you can’t even escape the wellness pressure at work?! Come on!

The truth is, most other countries have wellness woven into their cultural DNA. The United States is a place where people work hard and work harder. Wellness is cast out as an indulgence and therefore worthy of guilt. One little hiccup in this societal norm is that the United States has some of the highest stress-related illness rates in the world. In fact, US employers spend almost 300 billion in stress-related healthcare and missed work days. So maybe it’s not the worst thing that we start to consider a little bit of a lifestyle shift over the coming decades. To quote Brianna West,  “A world in which self-care has to be such a trendy topic is a world that is sick. Self-care should not be something we resort to because we are so absolutely exhausted that we need some reprieve from our own relentless internal pressure.”

Alas, we are moving in the direction of integration and that is pretty cool news. Many of the most desirable places to work have lead the charge in adopting wellness as a big part of their company culture. Clif Bar CEO, Kevin Cleary set the bar years back by paying employees for 2.5 hours of weekly workout time and shutting down emails after 7pm. Now, as 2018 is upon us, the heavy hitters (Google, LinkedIn, Apple) almost all have onsite gyms, kombucha on tap and even in house massage therapists. Wellness is the wave of the future and if the expectation for the average working American is to continue at breakneck speed, thank goodness this is the case.

As with any trend, as it picks up speed it has the potential to become extremely off-putting and even annoying. The good thing about living WELL is that there are a lot of ways to do it. If Paleo diet and dumbbells aren’t for you, there is always a dance party, a meditation class or simply a long walk in nature. When companies build their identities to include wellness, they will attract like-minded folks that keep each other balanced by encouraging a balance of quality sleep, healthy food, deep breaths and movement. As individuals, most of us still need permission to take care of ourselves guilt-free. What better permission than that of your employer?

Still not sold? Here’s a chance to read up on more reasons to jump on the wellness wagon.

Do Wellness Programs Make Employees More Productive?

Improving Company Culture Starts With Wellness

Yoga and Meditation Can Change Your Genes, Study Says

This Is What Self Care Really Means...

Soaking Beans

What is the purpose of soaking your dry beans before you cook them?


First of all, dried beans are a wonderful and economical source of protein, fiber, iron, B vitamins, potassium and magnesium. When we cook them from scratch they maintain their prana (life force energy) as opposed to consuming canned beans which become tamasic (stagnant or dull energy). In addition to softening beans in preparation for cooking and shortening their cooking time, soaking beans may makes them easier to digest and can even enhance their nutritional benefits. 

From the Ayurvedic perspective it is very important to soak your beans before you cook them. That said, all beans and legumes have different qualities and some need more time to soak than others. For example, peas and red lentils only need to soak for about 20 minutes before you cook them. Black beans and garbanzo beans need at least 8 hours to soak. 

In addition to soaking, cooking your beans with ghee (clarified butter) and cumin seeds can help to reduce the gas as well! Try the recipe below to experience it for yourself!

Here's the Science!

"The outer coatings of many varieties of beans have sugars called oligosaccharides. When beans aren’t soaked, these sugars can bypass your stomach and small intestine without being fully digested. When these sugars enter your large intestine, bacteria break them down, producing intestinal gas in the process. Soaking dried legumes dissolves the membranes that cover beans and releases their oligosaccharides. After soaking, discard water and rinse beans to remove sugars." - www.livestrong.com

-Recipe For Traditional Ayurvedic Green Mung Soup-

Green mung bean soup has been used for thousands of years in Grandmothers kitchens all across the Asian continent as a healing medicine. Well renowned  for its nourishing and detoxifying effects, Green Mung soup helps to balance all 3 doshas.  It helps clear away Aam (toxicity) that gets lodged in the body over time due to poor diet, lack of exercise and living a sedentary lifestyle. This soup is ideal for anyone trying to shed a few pounds or wanting to do a gentle cleanse. 

1 cup whole green mung beans (must soak at least 5 hours)
3 1/2 cups water
1 Tbsp Ghee
1 1/2 tsp ginger - chopped
1/2 tsp garlic - chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp Turmeric          
1 small pinch of hing (asafoetida- available for purchase at the Indian store- not necessary... you can still make it without the hing)                                                                
1 tsp Himalayan Pink Rock Salt or to taste (available at Trader Joes or Whole Foods)


1. Soak the mung beans overnight in water. 
2. Finely chop ginger and garlic. 
3. Drain the mung beans, rinse them and put them in pot with 3 1/2 cups of water.
4. Add salt and turmeric and bring to a boil.
5. Cook Mung beans fully stirring occasionally. (they are not fully cooked until they are breaking apart. Will take approx. 45 min unless you use a pressure cooker in which case it will only take about 20 minutes)
6. Heat ghee in a separate pan. Add hing, mustard seeds and cumin seeds. Wait until you hear the cumin seeds pop. Then add garlic and ginger and let simmer for a few minutes until garlic becomes golden brown.
7. Add ghee mixture to cooked mung beans and stir.
8. You can add greens like kale or spinach to this for some added texture.
9. Enjoy!