I am delighted to introduce a new series to you today:
Two Generations of Healthy Lifestyles
If the “Two Generations” part of the title sounds familiar, it’s because this is a new version of the One Trend, Two Generations series my youngest stepdaughter, Tori, and I did on my blog for four years.
As you may recall, Tori graduated from Sonoma State University last month and shortly after, moved to coastal Oregon to be with her boyfriend and start the next chapter in her life.
The separation has not been easy for her dad and me but we know, at 23-years-old, it’s time for her to spread her wings and be independent.
While I was beside myself with worry when Bill was in Southern California last month, helping in the efforts to battle the enormous wild land fires for 16 days, I also appreciated the time I had to spend with Tori. She had left her job by then and wasn’t in school anymore, so we had lots of free time together.
Along with getting ready for Christmas, we also went out to shopping at Whole Foods, herb and teashops, bath and beauty boutiques, and vitamin stores. We cooked together, made smoothies and lattes and pots of tea. We talked about supplements and minerals and adaptogens, worked out in our home gym together and just had fun!
We both noticed, that despite our ages and our preferred ways of eating (she eats a plant-based diet with no animal products while I eat a low carb/keto diet) we had much in common. Realizing this, I became sad about her impending departure for yet another reason: we would no longer be able to enjoy these activities together. No more daily conversing and sharing knowledge and curiosity about health, food, fitness, self-care and well-being with us being so far apart. I expressed my dismay to Tori and learned she shared similar feelings.
Then one of us, I can’t recall whom, had the idea to blog about our shared interests and how we approach them differently, given our generations and our stages in life. She is a Millennial and I am part of the Generation X era.
It sounded like our One Trend, Two Generations series only without the fashion. We quickly became excited about our new series and started brainstorming post ideas and formats. Not only would it be a way to share with our readers content around our healthy goals and lifestyles but it would be a way for us to remain connected. Tori and I are eager to share ideas and our experiences – with each other and with you.
Tori is a wealth of information and has researched and experimented with health, wellness and diet for over a year now in an effort to rid herself of her frequent migraines.
She is the one who told me about adaptogens, suggested I try herbal remedies for my menopause woes, inspired me to limit dairy, increase my intake of greens and taught me how to make nut milks.
She has started her own blog so we will write posts for our series on each of our blogs on the same day, providing you a link to the other’s post.
As Tori states on her blog, we make a great team and we have the willingness and interest to learn and grow from each other. We are both so excited to begin this journey!
For our first topic, Tori and I are sharing what type of hot beverage we’ve been starting our days with lately.
For over 7 years, my husband and I have been enjoying coffee in bed every morning. We serve it up on a tray with a thermal coffee pot and either watch the news, catch up on emails, play with our dogs or just talk while sipping on our cups of coffee. That is a ritual I don’t want to give up and besides, I love coffee and see no reason to eliminate it but too much caffeine can make me feel jittery, nervous and even nauseated.
After Bill leaves for work, I usually want another cup of something. I like having a hot beverage, especially this time of year, and I love the taste of coffee but I don’t want to overload on caffeine.
I decided to give Reishi Roast a try after seeing it at farmapcopia in Santa Rosa. Reishi Roast is made right here in Sonoma County, by the co-founders of farmacopia, and is a mushroom blend. Yes, mushrooms! But not from your ordinary supermarket mushrooms. These are medicinal mushrooms and, in Reishi Roast, taste nothing like the mushrooms we cook with and eat.
Along with reishi and chaga mushrooms, which are known to boost our immune system and detox the body, the blend also has chicory root, dandelion root, cinnamon bark, milk thistle seeds and more.
I brew my Reishi Roast in a French press coffee maker and add a little regular coffee in to give it even more coffee flavor. To top if off, I add some light and airy frothed almond milk I heat up in my frother. And I if I feel like having something sweet, I will just add a few drops of stevia extract and to my almond milk. A teaspoon of cinnamon tastes great too!
This hot beverage gives me a boost of energy without the jittery side effects. At some point, I will make Reishi Roast on its own, without the added coffee, eventually. Right now, I am using about 75% Reishi Roast and 25% coffee.
Click over to Tori’s blog, Earth to Tori, and see what her current favorite hot beverage is.
And please let us know what you think of our new series!