The Food + Drink Issue
CONNECTION AND CULINARY DESTINATIONS
Transform Your Home Into a Work of Heart
As fall approaches, the heart naturally longs for home. The world outside is redecorating for winter, and it’s the perfect time to update your indoor spaces to keep you comfortable for the cold months ahead. With luxury brands like Baker, Century, Bernhardt, Hickory Chair, Lexington, Massoud, and more, our curated collection of high-end furniture can help you find the perfect combination of comfort and luxury to transform your home into a work of heart.
Fall Feels, Fall Flavors
Dear Neighbors,
With the vibrant changing leaves falling to mother earth, the smell of spices dancing in the atmosphere and loud football games every weekend, we are reminded how beautiful life is on a daily basis. Here at lifestyle, we’re all about inspiring a well lived life; to me, that employs self-awareness, presence and connection.
“Sometimes letting things go is an act of far greater power than defending or hanging on.” -Eckhart Tolle
Every fall we get the reminder that as vibrant as life might feel, look or taste: everything changes. Our souls crave change to evolve and warm pumpkin spice makes everything better. In this issue, we have far more than pumpkin spice to tantalize your taste buds and tease your soul into letting go.
We sat down with the ever beautiful Janet Wall, the inspired owner and visionary behind Sacred Energy. She talks to us about her secret to a transformative life. If you didn’t make it to Europe this year, no worries; we didn’t either. However, you can still experience this amazing cuisine through some unique dining experiences we found around town. How about we play tourist and pick a new theme every Saturday night? Put on the themed country outfit, freshen your lipstick and head out for an evening of culinary delight.
We reached out to our local wine expert and educator of the vines, Jimmy Santangelo for fall wine notes. Be sure to tune into our instagram channel this month for a live interactive tasting with this lively sommelier. We didn’t forget dessert. No one imagines this indulgent after dinner delight better than Jeff, the Ice Cream guy. He will make the non ice cream lover crave his passion! Don’t take my word for it, try it yourself! It truly is life changing.
A Friday night at the Harvest Market at Millcreek Common is not to miss! With live music, Second Summit Hard Cider at The Tavern and luscious produce and goods you can grab, it’s sure to be an enjoyable experience as you enjoy the last bit of outside weather.
To the food, drink and dessert that fuels our lives, connection and expansion; thank you. May this season inspire new conversations of growth as you let go of what no longer serves you and welcome a fresh, new, slight 2% tweak, in the best version of you.
Much love, light and pumpkin lattes,
October 2024
PUBLISHER
Julie Janke | julie.janke@citylifestyle.com
EDITORIAL COORDINATOR
Roy Stephenson | roy.stephenson@citylifestyle.com
CONTRIBUTING WRITERS
Sheena Steedman, Peri Kinder, Lauren Caggiano, Jimmy Santangelo, Kim Angeli, Julie Wilde
CONTRIBUTING PHOTOGRAPHERS
Diego Ramos, Erika Wiggins, Jeff Olpin, Jimmy Santangelo, Selena Kontuly, Julie Wilde
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Jamie Housh
JULIE JANKE, PUBLISHER @MILLCREEKCITYLIFESTYLE
1: Family time at the Millcreek Harvest Market 2: Ken Garff University Club member Ben Fogel and family enjoying fall activities. 3: Toasting a beer to a fantastic season at Snowbird Octoberfest 4: Enjoying an evening concert at Red Butte Garden. 5: Fall Colors in Millcreek Canyon leaving the 2023 Business Coucil Gala. 6: Save our canyons and Black Diamond SLC clean up Memory Grove Trail 7: Mark Miller Subaru’s
WARM UP YOUR GUESTS AT UTAH’S COOLEST CORPORATE VENUE
From team building to corporate holiday parties and receptions to pop-up markets, our team is ready to turn uncommon experiences into memorable events. Take advantage of our state-of-the-art sound system and customizable interactive lighting. Rent the entire Skate Loop to enjoy the season and learn to ice skate with group lessons!
Indoor facility rentals, including the beautiful, new 6th Floor Community Room
Great space for holiday events and corporate retreats
Rent the whole loop for large parties and corporate events
Flexible catering options
STEPS Recovery Center
It's not how you show up, it's how you leave. A sober living 50 patient bed drug and alcohol treatment program that specializes in the treatment of substance use disorders. The main message is we're here for people who want help without judgment. From self defense, group therapy and more ... There's hope, we'll meet you where you're at. Accepting all major insurance plans, we also specialize in veteran treatment options. www.stepsrc.com
Book SLICE for corporate events!
Salt Lake Culinary Education offers one of SLC’s most unique and memorable experiences for your events. Whether you’re planning a corporate gathering, a wedding reception, or a special celebration, their versatile event spaces and chef-curated menus ensure a delightful and engaging time for all guests. Options ranging from hands-on culinary experiences to larger gatherings you can tailor the event to your needs. From setup to execution, their staff ensures your event is a resounding success. www.sliceutah.com
Windermere Real Estate
With the changing landscape of real estate laws, dropping interest rates and any other questions that might arise, we recommend calling the experts at Windemere Premier Real Estate. Cathy Sneyd has been an agent in Utah since 2006. Cathy has cemented herself within Salt Lake City’s real estate industry for over 20 years, earning an array of awards and the respect of her peers. 801 244-5827 Cathy@TheMuveGroup.com www.windermere.com
Photography by @SLICE
COFFEE & CRYSTALS
ARTICLE BY PERI KINDER | PHOTOGRAPHY BY ERIKA WIGGINS
WITH ENDLESS PASSION FOR LEARNING AND EMPOWERING OTHERS, JANET WALL’S SACRED ENERGY FINDS A NEW HOME, A CAFE AND BIGGER COMMUNITY CENTER.
It took Janet Wall several years to grasp the true power and confidence that comes with understanding who you are — something she now strives to teach others in her empowerment center, Sacred Energy.
Located at 261 E. 4500 South, Sacred Energy is unlike any other small business in the Salt Lake City area. It’s a unique space where individuals can participate in sound baths, meditations and plant medicine ceremonies. There’s a retail area stocked with a variety of crystals, sound bowls, books, journals and supportive herbs to support individuals on their life’s journey. The Sacred Energy tribe visits often to raise their vibration, learning how to use sacred plant medicine, finding friendship and connections, or working with one of the center’s energy readers.
The empowerment center has grown significantly over the past decade, and it’s all been fueled by Janet’s endless passion for learning and empowering others, a purpose she discovered in the most unlikely of places: the desert landscapes of Arizona.
Every year for several years, Janet left her Utah home and traveled to Arizona, seeking further knowledge and discovery. She participated in retreats and attended classes on spirituality, slowly gaining a deeper understanding of who she is. Each time, she returned to Utah feeling rejuvenated and inspired.
As time passed, Janet couldn’t help but think how wonderful it would be to have a similar place of learning and spiritual discovery a little closer to home. How amazing would it be to have somewhere she could go every day to practice and learn with others? The thought grew stronger after every trip until she finally decided to take a leap of faith and open Sacred Energy in 2015.
“My intention from the beginning was that when you walk into Sacred Energy, you feel safe and at home,” Janet says. “It’s never really been a business to me. It’s a way of life. It’s the way we live.”
At the time, Janet had no idea there were so many Utahns who wanted to learn more about spirituality and the metaphysical world.. She was pleasantly surprised to discover a community of people searching for more knowledge who were just as excited as she was to have a space close to home where they could gather together and learn from one another.
Janet's extensive inventory of stunning crystals attracts new customers and helps people step into the world of empowerment. For thousands of years, people have used crystals and studied their metaphysical properties. However, ancient cultures in Egypt, Greece, and China were the first to apply crystals to their practices.
“When crystals came into my life, it was a game changer,” says Janet. “I started with one shelf of crystals, one foot wide, five feet long. Now, it has grown into a shop full of crystals!”
In crystals, Janet found renewed passion. She loves learning about their benefits and seeing how they affect others’ lives. For her, there’s nothing quite like watching someone find the crystal that’s been calling to them and seeing them become empowered as they attend classes and grow.
Sacred Energy offers so much more than crystals, various classes to ground, educate and inspire, an incredible selection of various teas that support everything from chakra balance to immunity, digestion and beauty. There’s also tuning forks, various drums and sound therapy instruments, oracle cards, journals, jewelry, CBD blends not to mention a welcoming staff and angel tribe blessing every being. From the feeling you get when you walk through the door, Sacred Energy is more than just a store or a classroom; it’s a community working together to offer love and empowerment for all.
Janet is now expanding Sacred Energy to a new building across the street from the center’s current location that will include a coffee shop and cafe. This new space at 296 E. 4500 South, will bring in new ideas to help strengthen the community. And what better way to build community than over a hot cup of coffee or a tea blend paired with delicious food from the new Sacred Energy cafe.
These and other new amenities will help support the existing community and welcome new friends. It will be a safe place where those seeking connection and community can gather, learn, seek, ask questions, and find refuge with like-minded folks. With Janet’s open heart and boundless passionate energy, there’s no doubt this new space will embody the same core values that continue to inspire her today: love, community, and empowerment.
“WHEN CRYSTALS CAME INTO MY LIFE, IT WAS A GAME CHANGER.”
STAY CONNECTED TO YOUR COMMUNITY
FOLLOW
For The Love Of Ice Cream
Discover the ice cream and man behind the most unique “craveable” flavors in Utah
ARTICLE BY SHEENA STEEDMAN PHOTOGRAPHY BY JEFF OLPIN
Transported to another place and time, when you indulge in that first scoop of sumptuous buttery- goodness giving you flavor notes that unfold and linger for days, you won’t know what to do with yourself—well, you’ll reach for more.
This experience is by no accident, it’s all by the design of Jeff, founding owner of Hidden Oak Gourmet Creamery— aka “Jeff the Ice Cream Guy.”
Inspired by his love for local cuisine living in Utah, and Kauai as well as traveling with his family to France and elsewhere—Jeff wanted to bring these rich culinary experiences home using local ingredients.
“After experiencing all these great flavor combos in France, I went to the grocery store, and there just wasn't anything that exciting,” he says.
That’s when the real magic happened. In 2013 He bought a Cuisineart ice cream maker and started experimenting like a feverish scientist with real ingredients and pairings of all kinds. Then, in the midst of the pandemic, he decided it was time to start a business, and began making a literal creamery out of his dining room.
Eventually, he’d be ready to take the next step: selling ice cream from a small freezer in Smith’s parking lot. Recalling humble beginnings, he says, “I had a handwritten poster board that said, ‘Ice Cream For Sale.’”
At first, his “exotic” flavors were a hard sell, but it wouldn’t be long before they became his most sought after.
“People would walk up and be like, ‘Strawberry Basil, that's a no!’” he says. To which he’d reply, “That's right, just give it a try,” offering to happily exchange it for another flavor if they weren’t a fan.
A far cry from where he is today—with his self-built commercial kitchen, he now gives unlimited samples at various locations in his decked-out camper and vends his high-demand, masterful flavors to local grocery stores, such as The Store and The Market; coffee shops around the valley; and even hotels.
What sets his ice cream apart isn’t only that it’s crafted in an eight-hour process of heart and soul, but its Butter fat content—coming in at 19%, uniquely categorized as Frenchstyle, super-premium ice cream.
The perfect ready-to-eat consistency right out of the freezer, Jeff attributes this to using pure ingredients and no artificial colors or sweeteners.
This is on top of locally sourcing as much as possible, and using fresh ingredients so you can taste those extra flavor notes. “When you put real basil and steep it, you get a lemon, a pepper, and a basil—all these things come together to give you more nuance,” he passionately explains.
“If you need an escape, you can grab a pint of our ice cream and it’ll be worth it.”
His major local farm sources include lavender from Heber and peaches from Payson—from which he’s preparing his much anticipated Peach Cobbler ice cream.
Along with seven other flavors this autumn, you can expect Rosemary Pistachio, Lavender Blueberry, and Cinnamon Sugar Cookies and Cream. With such decadent seasonal rotations, there’s something for everyone.
At the end of the day, Jeff wants you to have a real experience, just like the memories he’s made watching his kids grow up. Invoking that nostalgia, the moniker Hidden Oak is the street of his family’s beginnings and is emblematic of his kids playing in the backyard. This reminiscence also ties back to his own childhood, hiding in the river bottoms at his grandparents’ dairy farm.
As Jeff says, eating his ice cream is just like visiting the river bottoms of a hidden oak, “If you need an escape, you can grab a pint of our ice cream and it'll be worth it.”
Visit Instagram to find out where you get your pint: @gourmetcreamery
What started with a wild Strawberry Basil experiment in 2013 is now a beloved Utah brand. With 25 years of hospitality expertise at award-winning hotels and a knack for turning dessert into a full-time obsession, Jeff Olpin founded Hidden Oak Gourmet Creamery. Life’s too short to skip dessert.
Hidden Oak Gourmet Creamery
Tourist In YOUR HOMETOWN
EUROPEAN CUISINE LESS THAN 20 MINUTES FROM HOME!
ARTICLE BY LAUREN CAGGIANO PHOTOGRAPHY BY DIEGO RAMOS, FRED MOESINGER, JOHN KENNEDY
Iberian Pork Chop
Bangers and mash
Pollo alla Gratella
GM Diego Ramos
Café Madrid’s Todd McAfee lives and breathes Spanish cuisine at his restaurant. Gabriella, his Spanish-born wife and creative collaborator, grew up in the restaurant business. Her talents were sought after and led her to a prominent position.
“My wife was the first female to ever serve in the (Spanish) presidential palace,” Todd boasts. This distinction is significant because it’s traditionally a man's role. When Gabriella came to the United States, Todd says she brought that same passion, warmth, and European service to her approach to hospitality.
“Everybody is taking care of all the tables,” he explains. “There's a very good chance you're going to have two, three, or four different servers come to your table in different capacities, dropping off your tapas, refilling your wine, bringing you more fresh bread— whatever it might be.”
Put simply, it’s all about attention to detail at Café Madrid. Todd says Gabriella takes pride in delivering what he calls “perfection,” from the ambiance to the food presentation. The duo must be doing something right because they’ve cultivated a global community over their two decades in business. They’ve become friendly with many guests from around the world.
As for what to order, Todd recommends the Duroc pork.
“It’s a very prized breed of pork here in America,” he says. “It’s well-marbled, juicy, and tender. It's one of the best porks.”
“Durac is well-marbled, juicy, tender and one of the best pork cuts.”
Cafe Madrid
At Caffé Molise, the richness of Italy’s Molise region comes alive with every bite. It doesn’t get much more authentically Italian than this Salt Lake City establishment.
“We source our ingredients from local farmers and grow our own produce,” says owner Fred Moesinger. “In addition to our excellent cuisine, we have an amazing wine list and drinks menu. Many of our wines are sourced by our sommelier and are highly allocated and not otherwise available in the Utah market.”
Fred says many of the recipes were passed down from his former partner’s family, and you can taste the difference. The menu is fresh and inspired — Fred and his team love to dream up new concepts.
“We're always trying new things and innovating in the kitchen,” he says. “From our house-made pasta to new cuts of meat to fresh fish, we encourage our staff to get creative. This year, in addition to growing our own heirloom tomatoes, we're also growing Italian peppers. We've got Diavolicchio, Calabrian, and Marconis that we feature in our daily specials.”
However, you can never go wrong with a classic pasta to satisfy the body and soul. The house-made gnocchi, pappardelle, and fettuccine are his favorites. For those looking for a protein-centric dish, he recommends the Pollo alla Gratella — a marinated grilled chicken breast served on pasta (or potatoes) in a creamy sauce.
Fred Moesinger
Caffe Molise & BTG Wine Bar
“We’re always trying new things and innovating in the kitchen.”
Trevor Brown
Executive Chef, The Bruce
Salt Lake’s The Bruce offers an invitation to experience authentic Scottish traditions and modern twists.
“We’re dedicated to using fresh, high-quality ingredients to create classic Scottish dishes and offer plenty of gluten-free options to make everyone feel welcome,” says owner Tali Bruce. “What really sets us apart, though, is our vibrant atmosphere. As a full-service sports pub, we broadcast every major sports event and UFC fight, making us a go-to spot for fans.”
Sports fan or not, you’re in for a great time here. The only Scottish Bar in Salt Lake, the Bruce is dedicated to the memory of Tali’s late husband William Bruce who was a direct descendant of Robert the Bruce, the King of Scotland from 1306 to 1329.
Tali and her team have worked hard to create a place where guests can unwind and enjoy good company. The pub’s ambiance reflects William’s commitment to outstanding service and hospitality.
Of course, the fare is the centerpiece of the experience. Tali recommends dishes like Cullen Skink or Scotch Eggs because they bring Scotland's rich culinary history to life. In her words, “It’s more than just food — it’s about sharing a piece of cultural heritage.”
“We’re dedicated to using fresh, high-quality ingredients to create classic Scottish dishes and offer plenty of gluten-free options to make everyone feel welcome.”
HARVEST MARKET -
AN EXPERIENCE FOR ALL 5 SENSES
EMBRACE THE SIGHTS, SMELLS AND SOUNDS OF FALL - FRIDAY EVENINGS IN OCTOBER AT MILLCREEK COMMON
ARTICLE BY KIM ANGELI | PHOTOGRAPHY BY INFINITY MACHINE
Crisp apples, sweet pumpkins, and cozy handmade crafts are the perfect way to celebrate the energy of the season’s bounty and shorter autumn days. The Harvest Market at Millcreek Common returns with the opportunity to support
Farm-fresh apples, syrups, jams, and the ever-popular cider doughnuts are among the treats to savor at the market.
Millcreek’s own cider makers Second Summit Hard Cider Co. will be pouring a selection of seasonal offerings alongside Red Rock Brewery. Unplug from the week, connect with friends, and enjoy the Tavern at the Market.
local producers and envelop your senses with the splendors of fall. With activities for all ages, come early and stay late to shop, participate in special themed activities and crafts and hang out at the Tavern to listen to a line-up of great live music.
Pick from a selection of gourds and pumpkins from local favorite Wilkerson Farm to showcase the beauty of fall.
Skate to live bands under the harvest moon at Millcreek’s Skate Loop or just enjoy the vibe while warming up at a fire pit. If you arrive before 5 pm, skating is free for the night.
Get ready for the University of Utah football game with Milo, Swoop, and the cheer team as we prepare to “smash” TCU at the annual pumpkin drop.
Grab a bite to eat and enjoy a local lineup of the region’s best Americana and Funk acts. Bands start at 6 pm.
HARVEST MARKET AT MILLCREEK COMMON Fridays in October 4:00 – 8:00 pm
10/4 Meet me at the Farm - Music by Timmy the Teeth 10/11 Johnny Appleseed Day - Music by Triggers and Slips
10/18 Harvest Tailgate - Music by Gorgeous Gourds 10/25 Pumpkin Spice - Music by The Pranksters
Connections
DELICIOUS WINES FOR FALL
ARTICLE AND PHOTOGRAPHY BY
JIMMY SANTANGELO, WINE ACADEMY OF UTAH
AS THE WEATHER COOLS OFF, HERE’S A SELECTION TO KEEP YOUR TASTEBUDS DANCIN’
While Fall flavors of apple, pear, cranberry, pumpkin, cinnamon and spice beckon for introduction into your heartier salads and grilled dishes; Jimmy suggests reaching for wines from different climates to pair with these more flavorful meals.
Craving a summertime crisp Sauvignon Blanc? Look instead for a Bordeaux blanc, these wines have lower acidity and riper style fruit from the Semillon grape. As for reds, look for wines from Rhone Valley, France or Paso Robles, California. These offer medium bodied, not too dry wines from a familiar blend of red grape varietals to compliment your dinner table.
Here are some wines to consider for the Fall season.
CAROL SHELTON ‘COQUILLE BLANC’, PASO ROBLES, CALIFORNIA
SPRING SEED ‘FORGET-ME-NOT’ SAUVIGNON BLANC-SEMILLON, MCLAREN VALE,
AUSTRALIA
A classic dry white blend showing meyer lemon and d'anjou pear. The citrus and herbaceous characteristics of Sauvignon Blanc become less acidic and more meyer lemon, and the blend of Semillon grape lends floral and ripe orchard fruit characteristics. This wine holds up to hearty grain salads, broiled white fish, and spicy Thai food.
A dry full bodied aromatic white wine sourced from Paso Robles produced from a blend of Grenache Blanc, Roussanne, Viognier, and Marsanne varietals. This wine shows rich and baked flavors of white peaches, pears, and marzipan on the finish. Enjoy with chicken pot pie, breaded pork chops with home made apple sauce, or simply on its own.
KERMIT LYNCH, CÔTES DU RHÔNE, FRANCE
This red blend is of red grapes from the Rhône Valley in France produced from a primary blend of Grenache, Syrah, and Mourvèdre. Rhône rouge shows black cherry, dried herbs, black olive and classic ‘garrigue’ or stony earthiness gained from this region. Pair this wine with chicken Coq au Vin, Ratatouille, or charcuterie in the late afternoon.
02 03 04
RED SCHOONER ‘VOYAGE 11’ MALBEC, ARGENTINA
Produced by the famed Wagner Family, think Caymus, Mer Soleil, and Conundrum. The ‘Voyage 11’ is a Malbec sourced from Argentina and produced in their Napa Valley winery. A full bodied red showing baked black and blueberry pie, smooth tannins, and hint of black liquorice. Pair this wine with Osso Buco, grilled lamb chops, or after dinner with strong flavored cheeses.
FOOD AS MEDICINE
ARTICLE AND PHOTOGRAPHY BY JULIE WILDE
Transform Your Health One Meal at a Time
When you think about your food and beverage consumption and how it relates to your health and how you feel, what comes to mind?
Beyond providing fuel for your day, have you ever connected what you’re eating to your physical and mental health or even performance in your personal and professional life?
Throughout history, the concept of “food as medicine” has been recognized in many cultures, with Greek physician, Hippocrates, stating, “Let food be thy medicine and medicine be thy food.” Modern science supports the idea that nutrients in food can serve as a form of “medicine” for prevention and healing.
In this article, we'll explore how to leverage this powerful tool to improve your health.
THE POWER OF NUTRITION
What we eat (and drink) profoundly affects nearly every function of our body and brain. A diverse, balanced diet supports energy production, stabilizes blood sugar, and prevents energy crashes. It enhances brain function, influencing mood and cognitive clarity, while also playing a crucial role in preventing or improving chronic health conditions, like heart disease and diabetes. Eating nutrient-dense foods also promotes optimal weight and healthier skin. Conversely, a diet of processed foods and refined sugars leads to harm to our bodies and minds.
TIPS TO MAKE FOOD YOUR “MEDICINE:”
1. PRACTICE MINDFULNESS:
• Remind yourself of the power food has to affect your health (and those you care about) when you shop and eat.
• Slowing down eating also promotes this idea, while improving digestion, nutrient absorption, and hunger cues.
2. ENJOY EATING:
• Real, whole foods as close as possible to their original form, made in nature.
• Lots of plants: vegetables and fruits of all kinds, legumes, and whole grains.
• Quality protein: animal (poultry, eggs, meat, seafood, dairy) and plant sources (lentils, beans, peas, tofu, tempeh).
• Healthy fats: olive oil, olives, avocado oil, avocados, coconut oil, nuts, seeds, grass-fed butter, ghee.
3. AVOID:
• Ultra-processed foods: factory-made, artificial ingredients.
• Refined, added sugars, sweetened beverages, and starchy foods.
• Foods made with refined vegetable and seed oils (soybean, corn, etc.).
• Pesticides, antibiotics, and hormones in food.
4. FEED YOUR GUT: HEALTHY GUT, HEALTHIER BODY AND BRAIN. Include: fermented or cultured foods (sauerkraut, kimchi, etc.); prebiotic foods (apples, artichokes, asparagus, etc.); and fiber (avocados, beans, berries, etc.).
5. COOK MORE AND PLAN: COOKING IS ONE OF THE MOST IMPORTANT WAYS TO IMPROVE HEALTH; MEAL PREP IS A WAY TO MAKE IT CONVENIENT.
• Find recipes you like, make a plan for the week, and shop for ingredients.
• Cook once, eat twice (or more) with leftovers.
• Chop and prep ingredients to have on hand for quick meal prep and healthy snacks.
• Keep a kitchen full of healthy ingredients for easier cooking.
6. MAKE IT ENJOYABLE: HAVING FUN WITH COOKING MAKES IT MORE ENJOYABLE AND REINFORCES A COMMITMENT TO HEALTHY EATING.
• Try new recipes and ingredients regularly; our bodies love variety!
• Add spices and herbs for flavor and numerous health benefits.
• Include your household in making meals together.
• Visit a farmer’s market (in Millcreek!) or community garden.
• Join a supportive community for healthy eating and living.
• By embracing the "food as medicine" approach, you can take charge of your health to feel and look your best!
Curious to learn more and how to transition to a healthier new you? For a free health strategy session with holistic health coach Julie Wilde, connect at Julie@transformwithwellness.com
PUMPKIN CURRY SOUP
SERVES
4 people
Ingredients:
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 TB olive oil
• 1 pinch salt
• ¼ teaspoon black pepper
• 2 ½ cups pumpkin puree (2-15 oz. cans)
• 2 cups vegetable broth
• 1 tsp curry powder
• ½ teaspoon turmeric
• ¼ tsp nutmeg
• ½ teaspoon cinnamon
• 1 cup full-fat coconut milk
• Garnish: Toasted pumpkin seeds, chopped chives, and/or the cream from the top of the coconut milk
Nourishing, Quick, and Versatile!
Autumn vegetables are hearty, nutrient-dense, and perfect for warming, comforting dishes. Enjoy this healthy Fall soup that is both delicious and full of health-promoting nutrients! Pumpkin is rich in vitamins A and C and a good source of fiber and potassium. A base of vegetable broth provides essential minerals and hydrates. Spices add nutritional value: curry powder and turmeric have anti-inflammatory and antioxidant benefits; nutmeg supports digestion and cognitive function; and cinnamon helps regulate blood sugar and reduce inflammation. As a bonus, coconut milk provides healthy fats for heart and brain health.
Directions:
1. Sauté the onions and garlic in the olive oil until golden brown and season with salt and pepper. Add the pumpkin, ½ of the broth, and spices. Simmer uncovered for 15 minutes, stirring periodically.
2. Let the soup cool slightly and then purée the soup by transferring to a blender or using an immersion blender. DO NOT try to blend the soup in a blender when it is very hot. Add some of the cool broth when blending as needed.
3. Return the soup to the pan and add the rest of the broth, and coconut milk
4. Simmer for 5-10 minutes.
5. Top with a sprinkle of toasted pumpkin seeds, chopped chives, and/or the reserved coconut cream.
Bon Appétit!
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SEPTEMBER 28TH
Blue Lotus Ceremony
5D Sound Space - 4427 South 2950 East Holladay, UT 84124 | 5:00 PM
An evening with special tea, meditation, sound and music at the 5D Sound Space Studio. Co-create with Blue Lotus, your intentions and prayers to embody your dreams. Relax and renew as we celebrate life.
OCTOBER 10TH
Food Truck Thursday
Millcreek Common - 1354 E Chambers Ave, Millcreek, UT 84106 | 5:00 PM - 8:00 PM
Don’t fight over what to cook or where to eat! We’re taking over the stress of dinner on Thursday nights! Head over to Millcreek Common and enjoy the taste of the town and sample food from the best food trucks on the valley every Thursday evening from 5-8pm through the season.
OCTOBER 12TH AND 13TH
Indigenous Art Market at the Natural History Museum
Natural History Museum of Utah
Shop NHMU's annual Indigenous Art Market, which draws top Native American artists from around the country where they show and sell fine jewelry, pottery, sculptures, carvings, kachinas, paintings, weavings, beadwork, sand paintings, and more. The market features artist talks, dance performances, an ethnography collections, and food vendors.
CONTINUED
OCTOBER 14TH, 21ST, AND 28TH
Witchcraft Therapy
Healing Feathers - 4578 S. Highland Dr Suite 350 | 5:30 PM
Discover magical solutions to handle whatever life throws your way in this fun guide to invoking your inner power. An entrancing mixture of the mystics, psychology and through the use of various mindfulness techniques and psychotherapy methods, my clients develop a new sense of knowledge.
OCTOBER 19TH
Boos at the Brewseum
Discovery Gateway Children's Museum - 444 W 100 S Salt Lake City 84101 | 7:00 PM
Join us for our second adults-only Museum After Dark event – Boos at the Brewseum! Dress up in your favorite costume and compete in our contest. Enjoy tastings from several craft breweries vying for the title of best fall brew. The night will conclude with a silent disco where we can dance the night away.
OCTOBER 25TH, 26TH AND 27TH
Get Freaky Festival 2024 - Utah State Fairpark
Utah State Fairpark - 155 North 1000 West, Salt Lake City, UT 84116
Get Freaky is Utah’s biggest Halloween dance party. It has been happening since 2005 and offers festival goers stacked line ups of top-tier electronic artists. an annual electronic music festival held during Halloween in Salt Lake City, Utah. The two-day event takes place at Utah State Fair park. Halloween costumes are encouraged.
