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# Elizabeth Brown Kitchen Vixen
- URL: https://www.smdp.com/elizabeth-brown-send-comments-to-editor-smdp-com-kitchen-vixen/
- Published: 2008-08-30T15:00:00.000Z
- Updated: 2026-10-25T00:49:34.000Z
- Author: Guest Author
- Tags: Opinion, Santa Monica, #archive-import

*The best time to start is now*

“SAUCE PANS IN SUMMER, CREPE PANS in fall, when winter is here, there’s food for us all.” A little trick to help you remember when it’s time to “season” your cookware, courtesy of Niles Crane from the famed show Frasier.

Can’t remember which way to turn your clocks? Simply say, “Fall back, spring ahead.” That whole process does not make sense to me. Did you know that traffic accidents increase the Monday after we turn our clocks ahead?

And then there’s the cliché about spring cleaning, “out with the old, in with the new.”

As a recovering clothes addict, I am convinced that this so called “Spring cleaning” was invented by the fashion industry to get women to buy new wardrobes each year.

I do enjoy a good purge, no matter what the “season,” not of the food kind though. That shows lack of appreciation for the food and your body. But purging your belongings is cleansing.

As I reduce my “things” I am happy to donate everything that clutters my life. You know what they say, “One woman’s trash is another woman’s treasure.” I don’t want to contribute to landfills and every positive step makes a difference.

I feel the same way about food choices and exercise habits. Every positive step makes a difference.

You shouldn’t need the threat of swimsuit season to motivate your butt. Instead think: “There’s no time like the present.”

Whether we’re talking about food, clothes or clocks, change is an ongoing process and time is of the essence. Don’t be overwhelmed by the process. Instead, take it one step at a time.

When your energy is low, simply ask yourself, “What do I need right now?” Sometimes you need a break from what you’re doing, a chance to clear your head. You may need some nourishment, food or water. Perhaps you need to be active because you’ve been sitting too long. Only you can decide what you truly need, right now.

While clearing my bookshelves, I paged though my high school yearbook. I was voted best dressed. So many of the sentiments were the same: “To a sweet girl with a great sense of fashion. You will go far in life.” They were right. I did go far, more than 3,000 miles from home.

When you’re young, you feel that you have all the time in the world to accomplish your dreams.

You are often asked, “Where do you see yourself in 20 years?” My classmates thought I would pursue a career in fashion.

Perhaps the reason so many of us are obsessed with clothing is because we aren’t comfortable in our own skin. As I learn to accept my body and all the changes it has gone through over the past 20 years, I can now answer that question: I see myself accepting what is, right now.

With respect to nourishing your body, I can guide you toward the things you need as you go through each day, but ultimately you have to discern what you need right now.

You need water. Your body is ideally 60- 70 percent water and it must be replenished each day.

You need protein for immune function, growth, repair and maintenance of the body.

And, you need the vitamins, minerals, antioxidants and fiber in vegetables. You also need essential fats.

I’m still recovering from my clothes addiction, but living more in the moment allows me to ask and answer this question every time I spring clean, “Is this something I need right now?”

Here are some recipes which will help you meet your needs, now.

Cleansing Tea (to meet hydration needs) Jasmine Green tea (1 tsp. loose tea leaves or 1 tea bag) 8 oz water 1/2 inch ginger, peeled & chopped 2 teaspoon “Green” powder 6 mint leaves Juice of one lemon Brew tea. Cool in the refrigerator. Pour cooled tea into blender. Add ginger and “green” powder. Blend. Pour over ice. Garnish with fresh mint. Add lemon juice to taste.

Vital Vinaigrette (perfect for dressing your veggies) 1/2 cup canola oil 1/2 cup balsamic vinegar 1 Tablespoon Dijon Mustard 1 Tablespoon Maple Syrup 3 cloves garlic, chopped 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper Place all ingredients in a blender and blend.

Must Have Marinade (makes protein foods easier to digest) 1/3 cup canola oil 1/2 cup tamari (wheat free soy sauce) 1/2 cup water 2 Tablespoons maple syrup 2 cloves garlic, minced 1 tsp. dried thyme 1 tsp. ground cumin 1 tsp. curry powder 1 tsp. dried oregano 1 tsp. chili powder 1 tsp. paprika 1/4 tsp. fresh ground black pepper Place all ingredients in a blender and blend. Note: Fish should not be marinated for more than two hours. Be sure to cook the marinade or discard.

ELIZABETH BROWN is a registered dietitian and certified holistic chef specializing in weight management, sports nutrition, disease prevention and optimal health through whole foods. She

*Originally published in the Santa Monica Daily Press print edition on August 30, 2008.* [Read the original PDF.](https://s3.us-east-1.amazonaws.com/smdp%5Fbackissues/083008.pdf?ref=smdp.com)