Just in time for summer: Dove's new line reduces the appearance of underarm hair.

We have had tweezers, hot wax and lasers applied to every inch of our body — and in this age of the Brazilian, we mean every inch. Still, we found ourselves feeling oddly bashful when we were invited into one of the poolside bungalows at the Hollywood Roosevelt Hotel to experience a “PitiCure.” The event feted the launch of Dove Visibly Smooth, a new antiperspirant that promises to keep you “stubble free for longer,” so we knew the treatment had something to do with our armpits. We needn’t have worried: The PitiCure turned out to be just a swipe at our underarms with an exfoliating wipe, a brief neck and upper-back massage and the application of the new Dove deodorant. 

Okay, so the PitiCure won’t make it into the pantheon of great pampering experiences. But Dove Visibly Smooth might just make it into our regular grooming regimen. We’d love to ease up on the daily pre-yoga shaving — who wouldn’t? In the careful language of the cosmetic industry, the product doesn’t promise to make pit fur disappear but “to reduce the appearance of hair above the surface of the skin, thus minimizing the look and feel of underarm hair.” It achieves this with something called “Pro-Epil Complex,” a proprietary formula, over the course of several weeks.

We’ll take it. After all, Dove Visibly Smooth has everything else we look for in a sweat-stopper: It doesn’t leave behind telltale white marks, the subtle scents (wild rose or nature fresh) don’t clash with our perfume, and there’s a clinical-strength formula for those who perspire in proverbial buckets.

If you happen to be in Philly July 8–12, you can make a pit stop at the Lord & Taylor Court in the King of Prussia mall, where the PitiCure Spa Pavilion will be “prettifying women’s pits.” For the rest of us, there’s a $2 off coupon.

Do you have any beauty tips for pits? We’d love to hear them!

Nuking meat before grilling helps cut back on harmful HCAs.

We look forward to barbecuing this Independence Day weekend — but after reading a recent study from the University of Minnesota, we’ll make sure to turn down the heat and watch those grill marks.

According to the research, which tracked the meat consumption, cooking and doneness preferences of hundreds of disease-free individuals over a nine-year period, people who preferred very well-done steak were almost 60 percent more likely to get pancreatic cancer as those who ate steak less well-done or did not eat steak, said lead researcher Kristin Anderson, Ph.D., associate professor and cancer epidemiologist with the university’s School of Public Health and Masonic Cancer Center. “Furthermore,” Anderson noted, “when we looked at amount of consumption with doneness preferences, we found that those with the highest intake of very well-done meat had a seventy percent higher risk for pancreatic cancer over those with lowest consumption.”

But it’s not just grilled burgers and steaks that pose a problem. According to the National Cancer Institute (NCI), heterocyclic amines (HCAs) are carcinogenic chemicals that form when amino acids (the building blocks of proteins) and creatine (a chemical found naturally in animal muscle) react at high cooking temperatures. Given that HCA formation depends on the type of food, cooking method (not just grilling, but frying and broiling too), temperature, and time, Anderson and the NCI recommend the following:

• Cut away parts of meat that are burned or charred.
• Microwave meat for a few minutes first, and pour off the juices, which contain many of the precursors of the cancer-causing compounds.
• When grilling, do not let flames lap at the meat; wrap meat in foil to protect it from the direct flame.
• Cook meat in water or another liquid to prevent meat from getting too hot.

Much as we love a nice charred burger — and cringe at the thought of nuking a steak before throwing it on the grill — we’ll be taking this advice to heart. So, what are your plans for July 4? Will this news have any effect on how you barbecue?

Hints of orange, cherry and citrus make this sparkler pop.

Nothing announces “we’re about to have fun” more than the pop! of a cork flying from a bottle of bubbly. We recently tasted some chilled Sparkling Rosé from Martini & Rossi and think it’s the perfect way to toast any celebration, including the Fourth of July.

This newly released Italian sparkler has a gorgeous, flirty-pink hue and sweet, fruity flavor, thanks to the Moscato Bianco, red Brachetto, and Malvasia grapes from which it’s made. We also noticed hints of orange, sweet cherries and citrus, which is why this bubbly goes so well with savory nibbles like salted pistachios, smoked salmon and gorgonzola cheese, as well as stone fruits like apricots, peaches and plums. Of course, because of its ripe fruit flavors, the drink also pairs beautifully with desserts. And at only $12.99 per bottle, we’ll certainly stock up.

For a festive way to serve it, try our Red, White and Blue Cooler. Simply fill a flute two-thirds full with some icy-cold Sparkling Rosé, add a white peach slice, a few blueberries and red raspberries, a squeeze of lime, and a bit more sparkler. It’s like fireworks for the mouth!

Do you have any favorite summertime drink recipes? Share yours below.

"My fantasy is to have a whole zoo of animals in my backyard," says Ostrosky Stern, shown here with her English bulldog, Bianca.

By Josie Rubio

VIVmag cover model Beth Ostrosky Stern, wife of Howard Stern, became involved with animal rescue and adoption organization North Shore Animal League America five years ago when she was asked to volunteer her time to model couture gowns while carrying puppies down the runway for their annual Lewyt Humane Awards Luncheon. “I wouldn’t leave the runway until every animal was adopted,” she recalls.

Now a regular visitor to the shelter, Ostrosky Stern says her first stop is to see the adult pets, whose owners in many cases have passed away. “They’re living the later part of their years at a shelter, and it’s so heartbreaking, because they’re often the most perfect dogs,” she says.

Animal rights activism runs in Ostrosky Stern’s blood. Growing up, her family rescued dogs, cats and guinea pigs — she and her siblings even paid visits “for years and years” to a few baby chicks that were sent to a farm once they grew into chickens. “When Howard and I started dating, we had a fantasy of getting a dog together. I didn’t even know of any pet stores because that wasn’t an option growing up,” she says.

Ostrosky Stern ran the New York City Marathon last fall in an effort to raise more than $300,000 for North Shore Animal League. Her favorite moment? Being greeted at the finish line by the shelter’s staff and volunteers, as well as Stern and his youngest daughter, Ashley. “I think Howard was pretty shocked that I wasn’t even sweating,” she says. “It was like an adrenaline rush.”

For more on Ostrosky Stern’s work with charitable causes — and to see photos of her with her adorable English bulldog Bianca Romijn-Stamos-Ostrosky-Stern-O’Connell — click here to check out VIVmag’s July/August cover story!

Liz Earle's new pedi products soften skin with natural ingredients.

We’ve spent months hiding our feet in boots thanks to New York’s seemingly endless cool weather. But now that summer’s officially here, it’s time to get our tootsies ready for their warm-weather debut. Since it’s been a while since we’ve had a proper pedi, we thought it best to make it a DIY project — and two new products from Liz Earle Naturally Active Skincare helped us do just that!

The exfoliating Foot Scrub ($20) instantly smoothed our rough heels, sloughing off dead skin with Liz Earle’s signature natural ingredients such as pumice, avocado oil and wheatgerm oil. As we worked in the scrub, we were hit with an invigorating, tangy-minty scent, a combination of peppermint and rosemary essential oils. We followed with a few pumps of the Foot Repair Moisturiser ($24), which softens with shea butter (sourced from a women’s cooperative in Africa) and vitamin E and farnesol, a fatty alcohol that helps with eliminating odor-causing bacteria.

If you really want to indulge in a refreshing experience, check out the step-by-step home pedicure guide on Liz Earle’s website. We especially enjoyed step No. 4, which taught us how to give a simple, relaxing massage using a few reflexology points. We were skeptical at first, but massaging our toes actually relieved some head tension.

We can’t wait to dust off our gladiator sandals (yes, they’re still en vogue this season!). Are your feet part of your daily skin-care regimen? If so, tell us what products work for you.

SJS also causes blindness; you can also go deaf and, in many instances, you can die. I was in the hospital for about a week. As I was lying in bed in a painkiller haze, I overhead the doctor say, “Oh no, it’s on her face and possibly in her eyes.” I lay there and thought, “I may become blind because of this and look like a burn victim from the scarring or even die.” I have been so careful in my life and it didn’t matter. I am the kind of person who calculates everything. I am very careful about what I do. I overthink every situation in the present and future. If I am involved with a guy, for instance, I will go over every possible scenario in my head — good and bad. I always believed in life you have to be very responsible, cautious and sensible. If you exhibit those characteristics, then you’ll stay safe. That day, I realized no matter what you do you cannot control every situation. 

All sorts of thoughts and regrets went racing through my head. I didn’t have a partner because I was too apprehensive and focused on what could go wrong in a relationship. I hadn’t traveled to Europe because I focused on the dangers of traveling outside the country, etc. I had a glimpse of what it would be like as an elderly person on her deathbed, experiencing all the thoughts and regrets. When you are bedridden, all you have are your thoughts. It just hit me that my life could be very different from now on. I may look like a burn victim. I thought, “If I go blind, I will never see Europe.”

The doctors tell me now they are shocked they were able to reverse the syndrome. They tell me had I went to the hospital even 10 minutes later, I would have permanent scarring and possibly gone blind. I, of course, feel like something in the Universe gave me a second chance. The Universe was telling me to live my life and to stop being scared. Bad things can happen no matter what you do. I know it’s a cliché, but I realized I needed to stop overthinking and just live my life to the fullest.

Check out VIVmag's July/August issue (available tomorrow!) for more tips on how to read skin-care labels.

Ever since our beauty product-purging blitz, we’ve become obsessed with reading the fine print on makeup and skin-care packaging, scrutinizing them just as carefully as food labels. And we can’t help but notice the same buzzwords — is it all just BS? We asked the experts for the truth.

‘Clinically proven’ or ‘dermatologist tested’
These phrases may sound official, but they fall far short of the gold standard of double-blind, placebo-controlled studies. “For one thing, most clinical studies are conducted by the company itself, not an independent, unbiased lab,” says Celeste Hilling, co-founder and CEO of Skin Authority, a high-end skin-care company. “For another, the test may simply be six people trying a product and filling out a survey giving their personal assessments of how it worked. And, even if a dermatologist or cosmetic chemist did the testing, you don’t know whether the overall product itself was tested or just one ingredient, and you don’t know what the findings actually were.”

‘Cosmeceutical’
A combination of the words cosmetic and pharmaceutical, this is simply a marketing buzzword, says consumer advocate Paula Begoun, author of Don’t Go to the Cosmetics Counter Without Me (Beginning Press, 2008) and The Original Beauty Bible (Beginning Press, 2009). It is intended to give the impression that products are more effective or have more biologically active ingredients than ordinary cosmetics. But without the U.S. Food and Drug Administration (FDA) recognizing or regulating “cosmeceutical” as a product category, “anyone can slap that label on their products to promote them as being more ‘medical,’ ” Begoun writes.

‘For sensitive skin’
This catchall description suggests that a formula contains mild ingredients, says Steven Orofino of Ciba Personal Care, and that some testing has been done on patients with self-described sensitive skin. Sensitive-skin products are unlikely to contain ingredients such as glycolic acids, which are known to be irritating, and they tend to be fragrance-free. Keep in mind, however, says Orofino, that natural or organic ingredients, such as essential oils like tea-tree oil, can be more irritating than synthetic ingredients in some cases.

‘Hypoallergenic’
“There’s no such thing as a nonallergenic product,” says dermatologist Jeannette Graf, M.D. “People can be allergic to anything, so hypoallergenic simply means that the manufacturer believes that the ingredients in the product are less likely to produce allergic reactions.” The FDA agrees, pointing out on its website that cosmetic companies are not required to submit proof of hypoallergenic claims: “The term,” the FDA writes, “means whatever a particular company wants it to mean.” The bottom line: If you have allergies, check with your doctor about what ingredients you should avoid.

Do you have a beauty question you want answered? Let us know and we’ll look into it!

Photo credit: Domenico Gelermo

I contacted a whole bunch of people I knew from college living in the area and planned a party. All of them showed up. When I told them how unhappy I had been, everyone started to encourage me to move to New York. I told them I was considering L.A. New York felt too difficult and far away. But they persisted. As my plane left a few days later, I looked down at Manhattan a little wistfully. Could I move there? Would it be better?

Back in San Francisco, as my plane pulled into the gate, I searched through my cell phone for someone to whom I could announce my arrival, or even make plans with for drinks. None of the numbers I saw staring back at me were numbers I wanted to call. The lonely feeling I had come to know so well returned to my stomach. When I got home to my apartment, I turned on my computer. There were about 15 messages from my friends in New York with links to websites for jobs, apartments and hot online daters. All of the sudden it hit me. I didn’t have to be lonely. I had friends. There were people in the world that loved and made me feel special. I had given San Francisco a fair try. It hadn’t worked. It was not my city. Two months later I moved.

A year later I flew back to San Francisco for a wedding. On the way back to New York, as we looped around the city before making our descent into La Guardia I had the greatest feeling in my stomach in quite some time. I was home!

Wearing heels? These Spare Soles (shown in white, with storage pouch) probably look very inviting right now.

No matter how fantastic our legs look in our favorite heels, after a long day in fashionable footwear, the heads turning in our direction are not in admiration of our shapely gams, but concern due to the fact we’re hobbling. Andrea Padilla, founder of Spare Soles, has felt our pain and often found herself and other women dancing barefoot at weddings — a comfortable, if unsanitary practice. She created Spare Soles (from $25) — soft, foldable flats that can be transported in a small pouch and unrolled when feet are tired and swollen. “I found a huge need for something ultra-compact and portable to help women,” Padilla says.

The Spare Soles are available online and various retail outlets in black, silver, gold, leopard and chocolate brown — as well as ivory and white, which we think would be a nice gift for a bride on her wedding day or when she jets off to her honeymoon. The soles are waterproof and slip-resistant, plus the shoes are machine-washable in the gentle cycle. Padilla adds they are used for travel, maternity, office, nightclubs or “any shoe emergency.” (Some clubs in Great Britain even have vending machines that sell a similar product called Rollasole.)

We think this is a fantastic alternative to suffering — and we admit to purchasing and wearing comfortable shoes right out of the store on at least three occasions. Do you think you might pack a pair in your handbag for summer wedding season?

Servers at the swanky Reebok event all wore the EasyTone slogan (and shoes).

Fitness-shoe powerhouse Reebok is seeking to grab women’s attention by promising “asstounding” booty-shaping results with its new EasyTone shoe. At a celebrity-sprinkled event DJ’d by Samantha Ronson in a private mega-mansion in Beverly Hills this week, the company showcased the sneaker-style shoe and touted its claim to proprietary “balance pod technology.”

The Kardashians turned out in force (mom and the three K’s) to view the new shoe’s unique sole, which boasts what looks like two tiny Bosu Balance Trainers under the forefoot and heel. Do they feel good? Yes, said VIV Fitness Director Linda Shelton, who tried them on the spot.

The EasyTone ($109.99) has some competition on its tail, though, in the form of MBT (Masai Barefoot Technology) shoes, which predate — and match — Reebok’s 28 percent-better-butt-activation claim by at least six years. However, with MBT’s prices starting at $245 for their athletic shoes, we’re betting there are enough wannabe booty reducers to drive sales of all contenders, including the lower-end FitFlops.

Does the idea of getting a butt-and-leg workout from your shoes appeal to you?

A bicycle built for two, from Cynthia Rowley.

Our thoughts have turned to finding cool two-wheeled transportation after the recent flurry of events surrounding the Bicycle Film Festival in New York. (Check out the website for upcoming festival dates throughout North America, Europe and Australia.) Aside from being an eco-friendly, economical and fitness-minded, biking is now also high-style, thanks to designer Cynthia Rowley. That’s right, the fashionista (and biking enthusiast) is offering limited edition bikes in retro-chic designs on her website and in her stores — including the newest location in Boston.

The Beach Cruiser ($550) is available in a blue-and-green signature print or in white. (It even made an cameo appearance on an episode of the CW drama Gossip Girl.) For summer jaunts along the shore with a special someone — or at least someone you trust to do his or her share of pedaling — there’s the Tandem Beach Cruiser ($900). In honor of this past Mother’s Day, Rowley also introduced the Bicycle Built for Three ($1,200), complete with a child seat. When you’re not tooling around town on your bike, we suggest donning a miniature version — the Cynthia Rowley gold-plated bicycle necklace ($150).

We love Rowley’s clothing and the idea of cruising around on one of these cool rides. (We also think the video of models playing musical chairs to the soundtrack of The Beets is really fun.) Do you prefer simple bike designs or sleek modern types with bells and whistles?

These Havaianas flip-flops are easy to find at night thanks to glow-in-the-dark footbeds.

Flip-flops tend to turn up missing every summer — misplaced at beach bonfires, tucked under couches or accidentally abandoned at outdoor festivals. Indeed, they may be the summer equivalent (along with sunglasses, of course) to gloves and scarves in the loss department. Lucky for us, Havaianas has come up with a fun and practical solution: glow-in-the-dark flip-flops!

The Brazilian flip-flop company’s Cool sandals ($28) are available in four colors — chocolate, green, violet and black — adorned with playful heart or star designs. The flip-flops’ footbeds glow the entire time you’re in the dark, so they’ll stay illuminated during starlit strolls (preferably on a beach near São Paulo).

We stocked up on Havaianas while in Brazil last year, and we fell in love with the comfortable fit and delightful designs. Do you think glow-in-the-dark flip-flops will help you keep better track of your Havaianas — or your friends — during summer evenings?

Serve it up: The Wine-Trax wineglass features decorative etchings that keep track of 4-, 6- and 8-ounce servings.

We like unwinding with a nice glass of Shiraz from time to time, but sometimes it’s tough knowing how much is too much. How can we avoid those pesky extra calories, not to mention regrettable impromptu karaoke moments?

Wine drinker Gail Curtis came up with a novel solution for keeping our indulgence at a healthy level: Wine-Trax, a wineglass satin-etched with markings at the 4-, 6- and 8-ounce levels for discreet portion control. Inspired by her experience tracking Points as a Weight Watchers member, Curtis wanted an easy way to take the guesswork out of pouring. Naturally, the invention has attracted quite a few fans. “I’ve had such great response from my hungry-girl.com mention that I’ve decided to ramp up the business,” she says. Moderation made simple — we’ll all toast to that!

How about you: Do you have any tips for controlling portions? Let us know below.

Photo credit: Andrew McCaul

The first time I had to buy something, I walked into the store and asked the owner in Hindi, “Are shoes in your direction?” They were indeed, and after some negotiations, a pair was then in my direction. The whole exchange seemed delicate, courtly. It took a while before the philosophy embedded in the phrase — material things are never truly ours — began to sink in though.

But there came a time, a few months on, when I looked around the room in the Indian house where I’d moved — a room that before would have seemed uncluttered — and suddenly felt ashamed at having so much stuff crammed in there. The other rooms in the house were all so spare and beautiful. Worse, the maid kept returning my trash to me. I’d try to discard a bum pen and it would land back on the desk. “Madame, you can refill it for three rupees,” the maid finally explained. She’d use my trash — discarded newspapers, crinkled wrappings — to line my shelves: a practical consideration but a nightmare look to a Westerner, until I thought about it. In a place where you’re not invested in your stuff, you don’t express yourself through decorating. All the same, I snuck it out.

I vowed that once I got back, I’d keep my rooms spare and beautiful, but I didn’t. Language shapes the way we think and now that I’m back in English, my things are once again possessions — I own them. Alas, they’re no longer transitory.

Photo credit: Adrian Kinloch

When my grandmother died about three years ago, she left me a beautiful vintage black lace dress. My mother told me that it was her favorite dress. I had it tailored to fit and waited for the right occasion to wear it.

Soon after, my cousin got married in the same chapel where our grandparents were married in Sydney, so I pulled out the dress for the wedding. At the time, I was living in Los Angeles.

At the reception at the Sydney Opera House I stood on the terrace having a quiet moment by myself as I had not been home for a long time.

I was struck by the importance of family and history. I said a prayer for my grandmother, thanked her for the dress, and asked for a sign if she could see me in it. Suddenly, a big, bright fireworks display in the shape of a heart burst out of the Harbour Bridge and shone down on me, and I knew I was home. I recently moved back and bought a place in Sydney so now I am truly “home.”

"Loving what you do is the secret to happiness," Kirsebom says. "It gives you energy at work."

By Gabrielle Gayagoy

Discovered when she was just 13 years old in Stockholm, Sweden, by Ford Models co-founder Eileen Ford, supermodel Vendela Kirsebom has spent more than two decades gracing the covers of countless magazines, including Esquire and Sports Illustrated’s Swimsuit Issue, and modeling for brands such as Almay, Elizabeth Arden and Victoria’s Secret. Now, at age 42, the 5-foot-8-inch beauty looks as stunning as ever — and she feels better than ever too.

“I’m in a good place in my life,” Kirsebom says. “And I think the secret really is to love what you do.”

Bouncing Back
Kirsebom’s passion for her work helped her stay grounded during what was perhaps the toughest period of her life. Having split from her husband of 11 years in 2007, Kirsebom says of that time, “I wasn’t really sure how I would deal with it.” After juggling questions of what would be best for her two daughters, now 11 and 9, Kirsebom reconciled herself to remaining in Oslo, Norway, so that her children could be close to both parents. During this time, Kirsebom was steeped in her role as host of both Norway’s Next Top Model and Sweden’s Next Top Model, the Scandinavian spinoffs of America’s Next Top Model.

“It was a good thing for me to start working where I actually live instead of always traveling,” says Kirsebom, who now puts her vast experience (which includes writing, acting and jewelry design) to use mentoring the shows’ contestants.

Over time, Kirsebom has created a new life for herself, and now she even has a steady beau. “I have a new boyfriend who’s been in my life for over a year,” she says. “One of the reasons I think we hooked up is because of food. He’s a great cook.”

Taking Care of Herself
Food fanaticism is a prerequisite for members of Kirsebom’s inner circle. She says she loves swapping recipes and preparing meals from scratch using fresh ingredients. “Right now, I’m on an Indian trip. For Easter, we made a really great lamb korma, and then we made a chicken that was marinated in yogurt and spices for 24 hours. You could eat it with a spoon!”

Kirsebom’s repertoire also includes homemade meatballs (Swedish, of course) and Middle Eastern favorites like hummus. “I got my interest in cooking from my mom and also my grandmother. Now my daughters are very interested too. They like making cakes and desserts.”

To maintain her svelte figure in spite of her kitchen adventures, Kirsebom says she sticks with regular meal times — 6:30 a.m., noon and 6 p.m. She also runs, practices yoga and goes horseback riding with her girls. “With work and with kids, I don’t have time to exercise as much as I used to, but I try to do it three times a week. Sometimes it’s more like twice.”

Kirsebom has a decidedly European attitude when it comes to aging — she says she’s happy with her natural look and not fearful about getting older. But, she adds, “I don’t mind plastic surgery on others. People have to do whatever they feel comfortable with, as long as it’s something you choose and it’s not a husband or somebody else who’s choosing for you.”

Model Mom
Empowering women to call their own shots is an issue that’s important to Kirsebom. As a UNICEF Goodwill Ambassador for the past 13 years, she’s traveled to places such as Bangladesh, Bolivia and India to help raise awareness about girls’ education. “After I had my own children, the issue became even more important to me,” Kirsebom says. “If you can’t read and you can’t write, you’re so handicapped with everything.”

As a mom who cares deeply about education, loves to whip up home-cooked meals for her children and manages a successful career that continues to evolve, Kirsebom certainly deserves a happy Mother’s Day. And we can’t think of a more perfect person for VIVmag’s May/June cover!

Click here for more on Vendela’s favorites.

Credits
Photography: Ondrea Barbe
Model: Vendela/Ford Models
Styling: Kristina Ferrante Coleman
Hair: Kevin Woon at Woon Salon/Jed Root Inc.
Makeup: Susan Giordano for giordanobeauty.com/Kramer+Kramer
Clothing: Monique Lhuillier cocktail dress; Vera Wang necklace; Olivia Morris for Barbara Tfank high-heel sandals

Vendela Kirsebom keeps her skin looking luminous with Secrets de Sothys face cream.

VIVmag’s May/June cover model shares her personal picks for stressing less and staying gorgeous. Her favorites:

BOOK
The Girl With the Dragon Tattoo by Stieg Larsson (Knopf, 2008)
“Larsson is an amazing Swedish writer who died of a heart attack when he was 50. His books have sold worldwide and you can’t put them down. You start reading it and it’s like you can’t eat, you can’t drink, you can’t do anything: You just have to read.”

FACE CREAM
Secrets de Sothys Global Anti-Age Destressing Cream
“I started using this when I turned 35 — it’s for older skin. It’s definitely worth finding a good cream and not doing what I sometimes do, which is buy something because it’s in a beautiful jar. You have to get samples and test what works for you.”

PICK-ME-UP
Cappuccino with whole milk
“I love my espresso in the morning with whole milk — I make the foam and everything. I don’t like it with skim. For me, real stuff is the best.”

STRESS RELIEVER
IKEA candles
“I love candles. Sometimes I burn a lot of them, so it’s better to buy cheaper ones.”

HAND CREAM
Eau Thermale Avène Hand Cream with Cold Cream
“It’s a French brand you can actually buy in the pharmacy. It’s really good and I think they have a lot of great products, including sunblock for the face.”

Click here to check out Kirsebom’s interactive fashion spread in the May/June issue!

Credits
Photography: Ondrea Barbe
Model: Vendela/Ford Models
Styling: Kristina Ferrante Coleman
Hair: Kevin Woon at Woon Salon/Jed Root Inc.
Makeup: Susan Giordano for giordanobeauty.com/Kramer+Kramer
Clothing: BCBGMAXAZRIA dress

Colds account for more doctor visits in the United States than any other condition, according to the American Lung Association. Adults get two to four colds per year, mostly between September and May. If you’re an optimist who sees the glass of orange juice as half-full, that means we’re more than halfway through cold season. Here, four tips for making your cold more bearable.

1. Break out the (eye) glasses. Colds affect production of outer-eye fluids, causing dry eyes, says William Benjamin, O.D., Ph.D., professor of optometry at the University of Alabama at Birmingham. He recommends reducing contact-lens wear while you’re sick to reduce irritation, and swapping daily-wear contacts for extended-wear. But you might as well don your specs for ultimate comfort — you don’t really want a crystal-clear view of yourself when you have a cold anyway, do you?

2. Skip the hot toddy. The alcohol in this traditional cold remedy can cause dehydration. Instead, opt for broths, tea and water, says Winnie Yu, author of What to Eat for What Ails You (Fair Winds Press, 2007): “The extra hydration will help minimize congestion and keep the mucus from becoming too thick.” Recent research from Cardiff University’s Common Cold Centre in Wales found that hot drinks provide immediate relief for runny nose, cough, sneezing, sore throat, chilliness and fatigue. The study involved warm fruit juice, so try heating up some apple cider or make some noncaffeinated tea.

3. Tickle your funny bone. Laughing hurts when your nose is raw and sore, but according to a study from Oak Crest Health Research Institute, the anticipation of laughter reduces stress hormones that are potentially detrimental to the immune system by up to 70 percent. Keep that immune system in check with The Little Cold Book (Quirk Books, 2005), which promises to keep you entertained for the duration of your cold, with home remedies, movie suggestions and how to figure out who to blame for your current misery.

4. Veg out with veggies. “Feeding a cold isn’t a free pass to eat whatever you want,” Yu says. She recommends fruits and steamed vegetables rich in vitamin C, such as citrus fruits, strawberries, broccoli and red peppers. Though dairy products increase mucus production in some, yogurt that contains probiotics has been shown to reduce the duration and severity of colds. The antioxidant minerals selenium and zinc, which help immunity, can be found in eggs, chicken and whole grains, Yu says.

I realized this when two people I love faced life-threatening health issues. My mother had a stroke and a best friend was diagnosed with ovarian cancer. It was at these moments that I realized what is most important in life, what not to worry about and what it means to be there for other people. These moments opened my eyes to how fleeting our lives are, how precious every day is and how important it is to take care of ourselves. I work out now, not to try to have a perfect body, but to maintain my health. The same goes for what I eat. It changes my whole perspective on life — my mother and my friend have given me so much, but never as much as the wisdom I received through their illnesses.

I was terrified. I didn’t have sense enough to ask my doctor for some anti-anxiety medication, so I took some Tylenol PM, hoping it would relax me. The flight for anyone else would have been labeled as perfect — sunny skies, no ice, snow or other weather-related worries, and no turbulence. But for me, my fear masked any pleasure I might have received, and I spent the flight trying to do anything and everything to get my mind off where I was. I tried to quietly sing opera, I recited poems, I cried, I whined, I cried some more, until finally the man in the seat directly in front of me — apparently having heard enough of my outbursts — said, “Lady, if you see me break this window and jump out of this plane, THEN you can be upset. Until then, just SHUT UP!” I was so out of control that instead of changing planes in Boston as planned, my husband rented a car and drove the rest of the way. My husband said he was never getting on another plane with me anytime soon.

Of course, we still had to fly again on the way back, and it was just as bad.

I vowed never to fly again after that — 9/11 only reinforced my decision. We were happy in Maine, and we took trips to Memphis every couple of years. These trips consisted of a long drive of three-and-a-half days each way (which made a whole week of driving). I had no desire to get on another plane as long as I lived. The interstate was my friend.

In the spring of 2008, our son and his wife (Matt and Sarah) decided to buy tickets for a flight to Memphis to see the family in August, and as a lark, they asked me if I wanted to accompany them. Lots of thoughts raced through my head. My mother had just turned 85, for one thing. If life took its usual course, I knew that one day I might get a call from my sister in Memphis to come ASAP, which would entail a plane flight. If I chose to go with Matt and Sarah, I would be traveling with seasoned fliers who could help me relax and give me confidence. I took a deep breath and said, “OK.”

We made preparations. Matt and Sarah used their computer skills to make me two “freak-out” coupons, each good for “a freak-out on the plane, in the airport, going through security, etc…” but after two freak-outs they would pretend not to know me. I soon decided that the success of this trip hinged on attitude. By golly, I wasn’t just going to TOLERATE this trip, I was going to ENJOY it. I knew this fear had to be overcome, with some attitude adjustment and a little Ativan, I was determined to overcome this paralyzing fear.

The trip was wonderful. With my positive attitude and the “letting go” of the realization I had no control up there, I never had to use my freak-out coupons, so I framed them for my wall. I even bought a little replica of a plane for my keychain, so that every time I saw it, I would remember my success in conquering my fear of flying.

Oh, by the way, one month after my amazing trip, a call did indeed come from my sister, saying Mom had been in a car accident and was in ICU with broken hip and ankle. I immediately made plans to fly down, and since then, I’ve flown back for another trip by myself — changing planes in Detroit on both trips.

Mom is recovering now, and I think part of her recovery has been eased by knowing that if she needs me, I can fly on a moment’s notice.

Meeting this challenge has changed my life. It has made me realize that I can accomplish more than I realize, and that my power is far greater than I thought — 2008 was the year I finally found my wings.

The recipe below was adapted by VIVmag from one of Silverton’s favorite recipes — a quick, simple dish that is best served family style. “This is an upscale version of the sort of antipasto salad we all grew up eating at Italian-American restaurants,” says Silverton. “I think it’s fun for people to dig around and see what little treats they might find amid the lettuce.”

Nancy’s Chopped Salad

Serves 4

SALAD INGREDIENTS:

1 head iceberg lettuce, core removed and julienned
1 head radicchio, core removed and julienned
2 cups chickpeas, drained
1 pound provolone (preferably aged), sliced 1/4-inch thick and cut into 1/2-inch ribbons
1 pound Genoa salami, sliced 1/4-inch thick and cut into 1/2-inch ribbons
1 red onion, peeled, halved at the core and julienned
4 pepperoncini, sliced into thin rings (stem discarded)
2 teaspoons kosher salt
2 pints Sweet 100 cherry tomatoes, halved, then lightly seasoned with salt

DRESSING INGREDIENTS:

2 tablespoons lemon juice
4 ounces red-wine vinegar
1/2 tablespoon dried oregano, plus extra for garnish
1 garlic clove, micro-planed
1 garlic clove, smashed whole
2 teaspoons kosher salt
1/4 teaspoon fresh black pepper
2 cups extra-virgin olive oil

TO PREPARE SALAD:

Place all salad ingredients in a large bowl and toss to combine.

TO PREPARE DRESSING:

In a medium bowl, combine all ingredients except olive oil; slowly whisk in olive oil.

TO SERVE:

Add 6 ounces of dressing to the salad and toss well to coat. (Store remaining dressing in refrigerator; it lasts 4–5 days.) Divide salad onto 4 plates. Garnish with dried oregano and serve immediately.

Reap the benefits with this seasonal special — rich in protein and calcium and low in artery-clogging saturated fat — from Chef Lyle Bolyard at The Lodge at Woodloch in Hawley, PA.

Seared Salmon With Pumpkin Risotto

For risotto:
4 cups chicken stock
½ cup rice milk
1 tablespoon extra-virgin olive oil
1/8 cup minced onion
1 cup Arborio rice
½ cup cubed pumpkin (blanched)
Salt and pepper to taste

Mix the chicken stock and rice milk together and warm in a saucepot. Set aside. In a medium-sized saucepan, heat the olive oil over medium heat and add the onions. Sauté for about 45 seconds. Add the rice and stir until the rice is completely coated with the oil and onions are mixed. Reduce the heat to medium-low and start to ladle the warm chicken-stock mixture into the rice about 4 ounces at a time, taking about 2-minute intervals between. Make sure to continuously stir the rice while it is cooking. After you have ladled about half of the stock into the pot, add the blanched pumpkin and continue to cook, adding more stock every 2 minutes. The cooking process should take 35–40 minutes, or until the rice and pumpkin are tender. Add salt and pepper to taste.

For the salmon:
2 tablespoons olive oil
4 5-ounce pieces wild salmon
Salt and pepper to taste
1 5-ounce bag roasted pumpkin seeds

Preheat oven to 350 degrees. In a large sauté pan, add 2 tablespoons of olive oil and heat over medium heat for 1 minute. Season the salmon with salt and pepper. Place the salmon into the hot pan and sear for 3 minutes on each side. After searing, finish the salmon in the oven for 5 minutes. Remove the salmon from the oven and serve on a platter over a bed of pumpkin risotto. Garnish the top of the salmon with roasted pumpkin seeds.

Recommendation: Serve a favorite green with the dish like wilted spinach or sautéed Swiss chard.

Full meal serves 4; prep time: about an hour; cook time: 51 minutes total

Adapted by VIVmag from a recipe by Gonzalez, this dish is one of her personal favorites.

Pan-Seared Snapper Fillet Over White-Water Clams and Chorizo Stew

Serves 1

INGREDIENTS:

2 tablespoons extra-virgin olive oil, divided
1/4 cup thinly sliced leeks
6 fresh white-water clams (Florida farm-raised)
3 1 1/2-inch slices Spanish chorizo
1 clove garlic, thinly sliced
2 fingerling potatoes, steamed
1/4 red tomato, julienned
6 ounces white wine
1 tablespoon cilantro leaves
6 ounces fish stock
5 ounces red snapper fillet
1/2 tablespoon Plugrá (higher-fat) butter
2 chive sprigs

FOR THE STEW:

1. Heat 1 tablespoon of olive oil in sauté pan over medium heat; add leeks, clams, chorizo and garlic. Cook for 2 minutes.
2. Add potatoes and tomato, then wine, and stir to deglaze pan.
3. Add cilantro leaves and fish stock. Cover, reduce heat and cook until clams open.

FOR THE FISH:

1. Preheat oven to 350° F.
2. Heat remaining olive oil in cast-iron skillet over medium heat. Sauté snapper, cooking skin side down, for 3–4 minutes.
3. Flip fish over, place in ovenproof dish and bake for 3–4 minutes.
4. Meanwhile, uncover stew and add Plugrá butter.

TO SERVE:

Place clams around sides of a wide, shallow bowl, and mound potatoes and chorizo in center. Place cooked fish, skin side up, on top of potatoes, and cover with remaining stew mixture. Garnish with chive sprigs; serve immediately.

Chicken Creole
Serves 4

Nonstick cooking spray as needed
4 medium chicken breast halves, skinless, boned and cut into 1-inch strips
1 ½ cups (1 large) green pepper, seeded and chopped
1 ½ cups chopped celery
1 cup (14 oz) chopped tomatoes, fresh or canned
1 cup low-sodium chili sauce
¼ cup chopped onion
2 cloves garlic, minced
1 tablespoon finely chopped fresh basil (or 1 tsp dried)
1 tablespoon finely chopped fresh parsley (or 1 tsp dried)
¼ teaspoon crushed red pepper
¼ teaspoon salt

Directions: Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3 to 5 minutes or until no longer pink. Reduce heat. Add green pepper, celery, tomatoes with juice, chili sauce, onion, garlic, basil, parsley, red pepper and salt. Bring to boil and reduce heat. Simmer, covered, for 10 minutes. Serve over brown rice or whole-grain pasta.

Recipe from The Cardiac Recovery Cookbook: Heart-Healthy Recipes for Life After Heart Attack or Heart Surgery by M. Laurel Cutlip, R.D., L.N., with Sari Budgazad, R.D., C.D.N., Copyright 2005. Excerpted with permission from Hatherleigh Press.

Cora, who now resides in Santa Barbara, CA, shares one of her favorite recipes with VIVmag, “I love traditional Greek comfort food, but have lightened it up to fit in with my Southern California lifestyle,” she says.

Lettuce “Gyros” With Spicy Halibut and Feta-Mint Tzatziki

Serves 4

HALIBUT:

2 tablespoons extra-virgin olive oil, plus additional to sear fish
2 tablespoons fresh lime juice
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds halibut fillets (four 6-ounce center-cut halibut fillets or six 4-ounce fillets)

LETTUCE CUPS:

1 head butter lettuce
1 head radicchio

CONDIMENTS:

Pepperoncini
Chopped scallions
Feta-Mint Tzatziki (recipe follows)

FETA-MINT TZATZIKI: (Makes 1 1/2 cups)

1 cup plain Greek-style yogurt
2 tablespoons crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon kosher salt
2 teaspoons finely chopped mint
1 cucumber, peeled

TOMATO SALAD:5 Roma tomatoes, diced
1 medium red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1 tablespoon finely chopped fresh oregano
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste

TO MAKE FETA-MINT TZATZIKI:

1. In a medium bowl, combine all ingredients except cucumber; set aside.
2. Using an old-fashioned box grater, grate cucumber directly over yogurt mixture. Cover bowl and chill in refrigerator at least one hour, or overnight.

TO MARINATE HALIBUT:

1. Preheat grill to medium-hot or oven to 350° F.
2. In a baking dish, combine 2 tablespoons olive oil, lime juice, chili powder, cumin, cayenne, salt and pepper.
3. Add halibut fillets in a single layer and turn to coat thoroughly with marinade. Allow fillets to marinate for 10 minutes while you make the tomato salad.

TO MAKE TOMATO SALAD:1. In medium bowl, combine tomatoes, onions, olives, oregano, parsley, lime juice and olive oil. Season to taste with kosher salt and black pepper. Set aside.

TO BAKE HALIBUT:

1. Pour 1 tablespoon olive oil into large skillet over high heat and sear fish for 1 minute on each side.
2. Bake fish in oiled Pyrex baking dish in oven until firm to the touch and flakes easily when separated with the tines of a fork, 10–12 minutes for fillets and 12–15 minutes for steaks.
3. Remove fish from oven and let it rest in the pan while you prepare lettuce cups.

TO PREPARE LETTUCE CUPS:

1. Form lettuce cups by gently separating the heads of butter lettuce and radicchio. For extra-crisp cups, soak lettuce in very cold water for a few minutes before removing and patting dry with a paper towel.
2. Make a cup by lining a whole leaf of butter lettuce with radicchio; double-line the cups to reduce the chance of leaks.

TO SERVE:1. Flake a generous portion of fish into each lettuce cup or cut fish into small chunks and divide evenly among cups.
2. Top with tomato salad. Drizzle with tzatziki, if desired, and garnish with pepperoncini and scallions. Serve immediately. You can eat this with a knife and fork or pick up the lettuce cup and eat it with gusto.

Adapted by VIVmag from a recipe courtesy of Houghton Mifflin.

The following meal makeover, provided by Barbara J. Rolls, Ph.D., author of The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories (HarperCollins, 2005), evokes the hearty traditional flavors of French countryside cooking. It’s also a delicious example of “supersizing” done right. As Rolls explains, pumping up the veggie volume — in this case, with mushrooms and carrots — adds water and reduces energy density, so you’ll fill up on fewer calories. She also replaced dark meat and bacon with skinless white-meat chicken and Canadian bacon, radically transforming a decadent, fatty entree into a heart-healthy, lowfat, protein-packed savory treat.

Bon appétit!

Chicken Merlot
Serves 4

4 skinless, boneless chicken breast halves (4 ounces each)

¼ cup all-purpose flour

1 teaspoon dried thyme

½ teaspoon salt

2 teaspoons extra-virgin olive oil

3 cups quartered mushrooms, about ½ pound

2 cups peeled sliced carrots

4 pieces Canadian bacon, cut into ¼-inch-wide slices

2/3 cup Merlot or other dry red wine

2/3 cup nonfat, reduced-sodium chicken broth

2 teaspoons canned tomato paste

¼ cup chopped, fresh flat-leaf parsley

Prep tip: Always wash hands, countertops, cutting boards, knives and other utensils with soapy water if they have come in contact with the raw chicken. Note that is not necessary to wash the raw chicken, as cooking destroys any bacteria that may be present. For more information, check out eatchicken.com.

Directions: Cut each chicken breast crosswise into 3 pieces. Combine the flour, thyme and salt in a resealable plastic bag and add chicken pieces. Seal the bag and shake. Remove the chicken and shake off excess flour. Lightly coat a large nonstick skillet with cooking spray. Add 1 teaspoon of the oil and heat over medium-high heat. Add chicken and cook, stirring, for 5 minutes, or until chicken is lightly browned on both sides. Remove chicken and set aside.

Add 1 teaspoon of oil to the skillet and sauté mushrooms, carrots and bacon for 2 minutes. Stir in wine, broth and tomato paste and cook, stirring occasionally, for 10 minutes.

Return chicken to skillet and cook for 4-5 minutes, or until it is no longer pink in the center. Divide chicken mixture among 4 plates, sprinkle with the parsley, and serve.

Serving Tip: Try boiled potatoes or whole-grain pasta such as fusilli or penne as side dishes.

It’s true that Americans are tightening their belts in response to grim economic conditions. A Harris Interactive survey found 71 percent of adults plan to spend less this holiday season. But that doesn’t mean charities will be Scrooged: 49 percent of survey respondents also said that they plan to make charitable donations as a gift. Looking for a worthy cause so you can follow suit? Here are 10 organizations that get the thumbs-up from Charity Navigator, an independent charity evaluator.

1. Action Against Hunger This organization commits itself to saving the lives of malnourished children and families, especially those affected by war, conflict or natural disaster. It also ensures communities access to clean drinking water and sanitation, implements health programs, works for humanitarian advocacy and creates infrastructure for self-sufficiency and sustainable solutions. Click to give.

2. American Architectural Foundation Since 1943, this nonprofit has inspired and educated individuals and communities about the effect architecture has on quality of life and well-being. Programs include Great Schools by Design, an initiative to improve the quality of school design in the United States, and the Mayors’ Institute on City Design, a program to improve the livability of American cities. Click to give.

3. American Hiking Society For the outdoorsy type, consider a donation or gift membership to this group that promotes and protects hiking trails through outreach, education and by working for policy and legislation. The $30 Gift Membership includes American Hiker and Backpacker magazines and discounts on hiking gear. Click to give.

4. Cancer Research Institute The only nonprofit dedicated exclusively to scientific and clinical efforts leading to the treatment, control and prevention of cancer, the institute’s goal is to find immune-based approaches to beat the disease. Click to give.

5. Equality Now This groups works to end violence and discrimination against women and girls worldwide, bringing attention to rape, domestic violence, reproductive rights, trafficking, genital mutilation and political participation discrimination. The Women’s Action Network is made up of more than 35,000 members in 160 countries who protest human-rights violations against females. Click to give.

6. Jumpstart This charity pairs low-income preschool children with college mentors for one school year to develop literacy, language and social skills. Bonus: Donations of up to $5,000 made through December are matched by a Jumpstart board member. Click to give.

7. National Foundation for Advancement in the Arts This foundation assists emerging artists at critical junctures in their education and careers in music (classical to popular), dance, film, photography, theater, writing and visual arts. Its youngARTS program has bestowed $6.4 million in awards and $80 million toward college scholarships, helping up-and-coming artists realize their dreams. Click to give.

8. Surfrider Foundation Started in 1984 by a group of California surfers, the foundation now has 80 chapters worldwide working for clean water and beach access and preservation. A Holiday Gift Membership ($44) includes a limited-edition Surfrider Foundation organic T-shirt or tote, a sticker and six issues of Making Waves. Click to give.

9. World Wildlife Fund A donation to this group is the perfect gift for an animal lover. Since 1961, the WWF has worked to protect animal habitats and endangered species and promote sustainable approaches to natural resources. Those who donate $75 or more will receive a WWF ornament. Click to give.

10. The Young Women’s Leadership Network This group creates single-gender public schools and college-access programs across the country. The YWL Girls’ Schools provide first-rate education and the CollegeBound Initiative, which now serves 5,000 students in 10 urban schools, specializes in increasing college enrollment and financial aid for low-income, inner-city students. Click to give.

The majority of lung-cancer victims (60 percent) are not current smokers; they either had quit or never smoked. Yet sufferers are often met with a lack of support or sympathy because people often believe that they have brought it upon themselves, according to the Lung Cancer Alliance, an organization dedicated to supporting and advocating for people affected by the disease. “It’s not just a smoker’s disease,” says Kay Cofrancesco, the alliance’s director of external relations. “We want to shift the paradigm.” While smoking increases lung-cancer risk, it’s not the only cause. Secondhand smoke, exposure to radon gas and other harmful airborne materials are all believed to play a role. In addition, some researchers attribute a higher incidence of lung cancer in women to higher estrogen levels.

Early diagnosis is difficult because the symptoms of lung cancer are similar to other common illnesses, and many sufferers don’t experience them until they reach the late stages of the disease. If you have a history of smoking or a first-degree relative with lung cancer, or have been exposed to harmful materials, talk to a physician and discuss early detection strategies. After a physical exam, your doctor will likely recommend one of the following diagnostic tests:

Chest X-ray This is the most common test for lung cancer, but unfortunately, small tumors are not always visible on the two-dimensional image.

Computed tomography (CT) scan Also known as a CAT scan, this test can detect small tumors and help your doctor determine where the cancer may have spread.

Magnetic resonance imaging (MRI) Magnetic fields are used to create clear images that will spot tumors in tissues, muscles, nerves and bones.

Thoracoscopy A surgical procedure that explores the surface of the lungs and the chest wall lining.

To learn more as well as find a helpful list of questions to ask your doctor, log on to lungcanceralliance.org or click here to assess your risk with this web tool.

Like a cocktail party, a cheese tasting works just as well for intimate get-togethers (a book-club gathering or end-of-week work celebration) as it does for larger events (such as an anniversary or birthday party). The three party-planning principles listed below are the same no matter how many guests you are entertaining; just add some wine and a few condiments, and you’ll soon be ready to take your friends, family or co-workers on an edible adventure they will remember long after they leave your living room.

1. Choose up to five interesting cheeses
“Any more than five cheeses and the palate becomes confused,” says Los Angeles-based cheese expert Barrie Lynn, founder of The Cheese Impresario.

For variety, you may want to pick a cow’s-milk cheese, a goat cheese and a sheep cheese. But you would do just as well with a tasting featuring several types of blue cheeses or a grouping of cheeses from the same geographic region, like Wisconsin. A little goes a long way when it comes to this flavorsome food, so count on just 4-6 ounces of cheese per person.

2. Round out your buffet spread with an assortment of condiments
These can include wildflower honey, artisanal jams, fresh and dried fruit, nuts, seeds, and unusual breads and crackers.

3. Pop open a bottle of bubbly
Italian Prosecco can stand up to just about any cheese. A grown-up nonalcoholic sparkler that’s herbal-based, like Britain’s Aqua Libra, is also a nice touch.

ONLINE RESOURCES

No cheese shop near you? Check out these terrific links:

For more about cheese, visit wisdairy.com. This educational site offers complete information on how cheese is made, including a video so you can learn all about the process.

Or shop online at one of these fine cheese retailers:
Artisanal Premium Cheese
The Cheese Store of Beverly Hills
Murray’s Cheese

I also hung around Pompeii and Herculaneum, studying the mosaics, walking in the deep ruts the chariots made in the street, marveling at the round loaves of preserved bread and sketching the women in diaphanous gowns painted on the wall frescoes. I experienced a strong kinship with these sophisticated ladies who inhabited these houses nearly 2,000 years ago, but it wasn’t until I had the opportunity to join a group exploring the catacombs that I had my VIV Moment.

Descending into the crypt, I followed the rotund monk wearing a brown habit much too short for him, his big toes poking out over his sandals, his booming voice reminding us to stay together. It would soon be dark, he said, but I have a tendency to lag behind when I’m in a museum or touring a site, wanting to “feel the moment” and embark on a time-travel trip back to that era.

This time I lagged too long. I strayed behind the group and got lost. With only a small flashlight to guide my way, I wandered around in the underground caves marveling at the bones that lay scattered in the crypts. Instead of being frightened, I was fascinated. Only the silent chant of the dead filled my ears, no movement but the crunch of my feet striking the hard dirt. I saw tier after tier cut into the cavelike walls filled with bones, fragments of drinking vessels and odd-shaped stones. That was the first time I heard the bones “whisper” to me, giving up their secrets, telling me what it was like to huddle in fear, praying Roman soldiers wouldn’t discover their hiding place, or gather around the fire with other believers and plan their escape. Or make love in a forgotten corner with a handsome gladiator.

I never forgot that. It became part of my story when I wanted to write about an archeologist turned spy in the Near East. In Spies, Lies & Naked Thighs my heroine explores ancient ruins, discovers a priceless artifact and sports a sexy wardrobe. And gets the hero.

I don’t have that faux fur coat anymore. I wore it out. But I do have the memories of traipsing around ancient ruins wearing it, what I saw, smelled, felt, touched. It all helped me become the writer I am today and helped me tell my stories about heroines caught up in sexy adventures in exotic places. And my book has been translated into Italian. For me, it doesn’t get any better than that.

Don’t crash diet. If you fast in the weeks before your trip, you’ll just end up slowing your metabolism, which leads to rapid weight gain when you start eating normally during your trip.

Stroll around the airport. Nix the moving sidewalks and stroll laps around the terminal when you have a roller bag. Window-shop while you kill time. Anything to make up for the calories you won’t burn sitting on a plane.

Bring healthy snacks for the flight. Nuts, protein bars or fruit are great choices. Or eat a satisfying meal, such as a sandwich or salad, prior to departure.

Drink water. Hunger and thirst can feel similar, and since air travel dehydrates you, drink plenty of water before and during the flight. And minimize alcohol and caffeine consumption on travel days.

Plan snacks ahead. If your hotel has a fridge, find a local market and get some cottage cheese and fruit to snack on. Bring nuts, fruit or energy bars when you go sightseeing.

Live a little! Feel like having dessert or wine? Skip the bread and potatoes. Splurge on regional food items and house specialties, not chips or junk food.

Skip sugary beverages and cocktails. Margaritas and daiquiris contain up to 500 calories and can easily pack on 1-2 pounds a week. Is it really worth it? Treat yourself to one on your first day; then avoid drinking your calories for the rest of the trip.

Stay true to your eating plan. Stick with protein-based meals and snacks, high-quality carbohydrates and reasonable portions most of the time.

Get extra physical activity each day. Swim, snorkel, bike the countryside, go for walks after dinner, go dancing.

Back home, go food-shopping ASAP. It’s important to get back on track with your nutrition program right away. By filling the fridge with healthy food as soon as you return, it guarantees you’ll stick to your plan.

According to Washington, D.C.-based Sherry A. Marts, Ph.D., there are two ways the brain responds to smoking: the physical changes that the drug elicits in the brain, and the psychological craving for the act of smoking. It is the second component that women struggle with the most. “It’s often the feel of the cigarette in the hand or the taste of smoke that triggers more cravings in response to the environment,” Marts says. In other words, the act of smoking becomes a larger factor in the addiction than the nicotine itself, which explains why a nicotine patch alone might not be enough to kick the habit.

An estimated 75 percent of the United States’s female smokers say they want to quit. So how do you do it? Consider these three options, Marts suggests:

Prescription antidepressants. Short-term use of antidepressants has been shown to lower anxiety levels that drive addiction; see your doctor for more information.

Counseling and group support. Finding others who are going through the same battle as you can make all the difference, and having a counselor guide you through the process is a great motivator. For help in your area, call the American Cancer Society’s toll-free hotline at (800) 227-2345 or log on to cancer.org, or the North American Quitline Consortium website at naquitline.org.

Employee assistance programs. Many employers offer smoking-cessation programs or can direct you toward a support group; ask your human resources department for more information.

1. In the shower, spend 2 minutes massaging shampoo into your scalp. “Working from the nape to the crown, put both hands on your scalp and move the pads of your fingertips in a circular motion,” says Jessica Galvan, the Beverly Hills, Calif., hairstylist who gave Victoria Beckham her signature bob. The jury is still out on the claim that scalp massage promotes hair growth by stimulating blood circulation, but massage will help the scalp shed dead skin cells-cutting down on dandruff-and, hey, it feels good.

2. Using a wide-tooth comb, distribute conditioner through your hair for three to five minutes while you’re still in the shower. “You want to make sure that you get conditioner on every single strand,” says Galvan. First apply the conditioner to your ends, which is the oldest, most damaged hair, then to the midshaft. What’s left on the comb can then be applied to the roots.

3. After shampooing and conditioning, wrap a towel around your head and wait 5 minutes before putting on leave-in conditioner, straightening balm or other pre-styling products. Your hair’s cuticle is like a sponge, points out Christyn Nawrot, national training director for Phyto haircare products. If it’s already saturated with water, it won’t be able to drink in any added products.

4. Don’t put a tool-a brush, a comb or, especially, a blow dryer-to your hair until it is 70 percent dry, says Nawrot, making it less vulnerable to damage. In a hurry? Hold your blow dryer 3 to 4 inches over the crown of your head, and wave it back and forth for 3 to 5 minutes, while ruffling your hair with your fingers. Then, start styling.

5. Style your hair completely dry not 90 or 95 percent dry. “It’s essential to get your hair absolutely bone dry,” says Nawrot. “Or within an hour your hair will droop, lose volume or frizz up.” When you think your hair is dry, don’t stop. “Instead, put your dryer on a cool setting,” advises Nawrot, “hold it a couple of inches from your head, and, for 3 to 5 minutes, run your fingers through your hair, smoothing out the strands.”

6. Don’t use a flat iron or curling iron until your hair is 100 percent dry. If it’s still damp, a telltale sizzle will let you know you’re frying your hair. But what you can’t hear, says Nawrot, is that you’re creating stress fractures in your locks that will lead to breakage, sometimes midway down the hair shaft.

7. As a final touch, add shine and control with two drops of a smoothing serum or a spritz of a weightless, non-tacky spray or definition and texture with a pea- to hazelnut-sized dab of pomade or wax.

Click here to download the playlist from iTunes.

This newfound passion and clarity is wonderful, but it doesn’t come without fears and anxieties. I am afraid of not having enough money to cover my needs as well as my wants when the full-time job is let go. I’m afraid of becoming a burden to my only child if I don’t take care of my financial needs. To deal with this, I surround myself with people who will help me figure out how to reach my goals, rather than convince me not to try. I also confront my fears by getting moving. When I feel most anxious, I do the most work. Every step forward, even if just to send e-mails to potential contacts, gives me the desire and energy to take the next step, whatever it may be.

I’ve always had a job that gave me a steady and counted on income. I’ve always known where I was going each morning. My life was predictable. Actually, I’m tired of that predictability but I’m also nervous of the unknown. I’m less afraid than I used to be. I find myself caring less about the judgment of others. I’m sure there are those that think I’m crazy to take these risks at this point in my life, when I could wait a few years and retire — if not wealthy, then somewhat comfortably. I’ve been asked why I have the drive to make such changes now. Those judgments and questions don’t intimidate me anymore. I’ve confronted those fears by surrounding myself with Yay-sayers and avoiding Nay-sayers. I’ve been blessed to find so many women in particular that are willing, even anxious, to be my cheerleaders when I need them. When I doubt myself, I know whom to call. I know who will help light the fires under me again. Support, from those that believe in and encourage me, is likely my most valued asset.

I refuse to allow myself to sit and dwell on ideas. Negative thoughts that are allowed to fester only become greater than their actuality. So when I start thinking about all the things that could someday happen, I start doing something to offset those possibilities.

Lastly, but perhaps most importantly, I confront my fears by looking at my choices, getting the best feedback and support, and always taking responsibility for my choices. You see, when I make well-thought-out choices, it is freeing but it also makes me responsible for the outcome. I choose how to respond. I choose how to behave and I even choose how to feel about things by choosing how to interpret them. For, me life keeps coming back to the concept of choices. Today, I choose to dream and then I choose to take one step at a time to make that dream come true. And while doing this, I pay tribute not just to myself but to Keefe, who was the first and the loudest adult in my life to tell me I can do anything I set my mind to do.

To read more about Heidi Klum and view the workout that Orbeck created especially for her, click here to download VIVmag’s March/April issue.

To download this playlist from iTunes, click here.

Parmesan and Rosemary “Fried” Chicken
Serves 4

• 6 tablespoons light butter (such as Land O’Lakes)
• 4 cloves garlic, minced
• 1 10-ounce bag baked potato chips (such as Lay’s)
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 4-ounce boneless, skinless chicken breasts
• Cooking spray

Directions: Preheat oven to 350° F.

In a medium skillet over low heat, melt the light butter. Stir in garlic, remove from heat and set aside to cool.
Meanwhile, place potato chips in a large, resealable plastic bag. Seal bag and crush chips with a rolling pin until they are finely ground into crumbs. Add Parmesan, rosemary, salt and pepper to bag, seal, and shake until thoroughly combined.
Coat chicken breast in the butter mixture, then place in bag. Seal and shake, gently turning bag until chicken is coated with crumbs. Repeat for remaining breasts.
Coat a baking sheet with cooking spray. Arrange chicken in a single layer and bake for 12–15 minutes, until exterior is golden and meat is firm and cooked through.

Take-home tip: You can oven “fry” shrimp using this same crispy coating and baking technique.

Technique: Oven frying
1. Crush plastic resealable bag full of baked potato chips with a rolling pin.

2. Coat chicken breast in garlic butter.

3. Place chicken breast in bag and seal.

4. Gently shake chicken breast in bag.

5. Bake until coating is golden and chicken is cooked through, about 15 minutes.

Macadamia-Crusted Salmon
Serves 4

Preheat a skillet over high heat. Add oil, then salmon filllets, and pan-sear, flipping once to brown on each side. Fillets should be rare. Place fillets in an oven-safe baking dish that has been lightly coated with cooking spray. Spread tops of fillets with mustard, and set aside.

Meanwhile, place nuts into a food processor and chop until mealy. Add bread crumbs, curry powder and Splenda, and pulse until combined. Add cilantro, and pulse a couple times more, until green specks are seen throughout. Spoon mixture onto mustard side of each salmon fillet. Bake for 8-10 minutes, or until medium-well.]]> Uncategorized http://vivmag.com/recipes/macadamia-crusted-salmon/ http://feedproxy.google.com/~r/VivSitewideFeed/~3/fnhqnx2bXJQ/ Cooking fruit on a very hot, dry skillet creates plenty of dramatic sizzle and caramelizes the sugars, lending this salsa a deep, smoky flavor without any fat. http://vivmag.com/recipes/?p=34 Fri, 08 Feb 2008 16:18:46 -0800 Cooking fruit on a very hot, dry skillet creates plenty of dramatic sizzle and caramelizes the sugars, lending this salsa a deep, smoky flavor without any fat. This dish requires a kitchen with a good ventilation system. Turn your fan on high and open the windows before starting to cook, and use extreme caution when handling the pan and adding the pineapple.

This tasty, healthful recipe was adapted by VIVmag from a recipe by chef Chad Luethje at Red Mountain Spa. Check out VIVmag’s July/August 2007 issue for other delicious recipes, weight-loss secrets and healthy cooking tips from top health spas.

Seared Ahi Tuna With Fire-Roasted Pineapple Salsa
Serves 4

• 1 cup fresh pineapple cubes
• 1/4 cup pineapple juice
• 2 tablespoons diced red bell pepper
• 1 tablespoon finely diced red onion
• 1 tablespoon fresh basil ribbons
• 4 4-ounce ahi tuna fillets or steaks

Directions: Preheat grill. Turn on your kitchen’s fan. Preheat a heavy-gauge stainless-steel sauté pan on high heat for about 15 minutes. (For your safety, do not attempt this on a cheap, flimsy or nonstick pan.)

Once the dry pan is thoroughly heated, add diced pineapple. (It will shriek, sputter and smoke as it hits the pan.) Let the fruit caramelize on one side before stirring. Continue sautéing until all pineapple is charred. (Total cooking time will be less than 1 minute.)
Add the pineapple juice to deglaze the bottom of the pan; juice will reduce and thicken, instantly. Immediately transfer pineapple to a small mixing bowl. Add red bell pepper, onion and basil and stir to combine. Set aside.

Place fish on a hot grill and sear 1–2 minutes per side. (Or you may cook fish for the same amount of time on a very hot, dry cast-iron skillet that has been properly seasoned.) To serve, top each piece of fish with 2 tablespoons pineapple salsa.

Take-home tip: Use a very hot, dry skillet to caramelize other fruits like mango, peach and papaya to create fat-free salsas, salads and dessert toppings.

Technique: Caramelizing fruit without sugar or fat
1. Heat a heavy skillet over high heat for 15 minutes.

2. Carefully spoon pineapple into pan.

3. Allow to caramelize and char.

4. Slowly pour juice into pan to deglaze, and continue cooking until juice is reduced and thickened.

Check out VIVmag’s July/August 2007 issue for other delicious recipes, weight-loss secrets and healthy cooking tips from top spas.

Prickly Pear Sorbet With Kiwi Salsa and Tequila-Lime Glaze
Serves 4

For the sorbet:

• 4 cups prickly pear purée (or other unsweetened fruit purée)
• 7 ounces fresh-squeezed lime juice
• 1 cup water
• 1 cup granulated sugar
• 4 small kiwi, peeled and diced
• Mint leaves (optional)

For the glaze:

• 1 cup fresh-squeezed lime juice
• 1/2 cup lemonade
• 1/4 cup tequila
• 1/4 cup corn syrup

Directions: In a medium bowl, combine prickly pear purée and lime juice. Set aside.

In medium saucepan over high heat, bring the water and sugar to a boil and cook for several minutes until liquid becomes syrupy. Remove from the heat and whisk in purée and lime juice. To cool the mixture, set the saucepan into a stainless-steel bowl filled with ice and water.

Place chilled purée in an ice cream maker and process according to manufacturer’s instructions, until thick and light pink in color. Store sorbet in an airtight container in freezer until ready to serve.
Meanwhile, put all glaze ingredients in a medium saucepan over high heat, and bring to a boil. Cook until reduced by about half. Allow to cool, and refrigerate in an airtight container until ready to use.

To serve, place a 1/2 cup scoop of sorbet in a martini glass. Top with 1⁄4 of the diced kiwi and drizzle 1 tablespoon of the glaze over fruit and sorbet. Garnish with a mint sprig.

Take-home tip: Low-calorie fruit-based glazes also are a great accompaniment to grilled meats or fish. Try subbing orange or cranberry juice for the lime in this recipe.

Technique: Making a fruit-based glaze

1. Place all glaze ingredients in a saucepan.
2. Bring to a boil.
3. Continue cooking until liquid becomes thick and syrupy has been reduced by about half.

To read more about Julianne Moore and view the workout trainer Kacy Duke created for her, click here to download VIVmag’s January/February 2008 issue.

Click here to download this playlist from iTunes.

Click here to download this workout playlist from iTunes.