New Beginnings at Open Door

Open Door Integrative Wellness
The Art and Science of Living Well


New Beginnings at Open Door

Dear Friends-

I will keep this brief as the beautiful morning is begging me to get off this computer, turn away from technology for a day, and get outside...
How lucky are we to live in this bucolic environment!
How lucky am I to be working with such an amazing group of people! The energy at Open Door is so enriching. Our growth into the new space and with our outreach programs is very exciting. The movement lab will open next week...please stop in to take a look at the incredible work that Earthshare Construction ( and Elisabeth Cadle ( have done to create a space that inspires freedom of movement. We are expanding our outreach by adding programming for HCRS, Creare, Kendall, Family Place and more!
We look forward to seeing you at our Movement Lab's Grand Opening Party June 22nd from 5-8. Live music, dance performance, great food and good company...more info forthcoming! (

Happy and healthy June to all!

—Kate Gamble, Founder
This Month
Open Door....


Death Cafe
with Cynthia Stadler, Bayada Hospice nurse

Sunday, June 3, 2-4pm
Free and open to the public

Open Door and the White River Indie Film Festival are pleased to host film maker, Amy Jenkins and Bayada Hospice Nurse, Cynthia Stadler. An open conversation about Amy's film,"Instructions on Parting" and end of life topics.

"Instructions on Parting" will be showing on June 2 @ 11:00 am at the White River Indie Festival. For more information about the film, please visit:

Please RSVP to

For more information about the film, visit

More about White River Indie Films visit

Stretching 101
with Kevin Comeau

Wednesdays, June 6-27, 8-8:45am
$60 for 4-class series, $18 drop in

Explore your true length!  Stretching is an activity most admire, but few do.  Many factors keep people from starting a flexibility program.  Two of the most common are: embarrassment over the current state of affairs (I’m stiff!), and confusion over how to proceed. In this 4-week class, we will start from the beginning and build a solid base of knowledge about flexibility.  We will answer the following questions:

What is a stretch?  How does it differ from strengthening muscles?
What difference will stretching make?
What is the anatomy behind stretching?
How often should I stretch?  How long do I hold one?
Are there different ways of stretching?  Which is best for me?

Each class will last 45 minutes, and include:

Brief discussion and check-in
Featured stretches and modalities 
Quiet relaxation
Optional homework

The class is open to anyone who wants to explore his or her capacity for greater suppleness, and by extension, greater ease of movement and day to day comfort.  No previous experience is assumed.

For questions or to register, email Kevin at

Open Door's elegant and versatile space is the perfect spot for a celebration. Rent the studio and kitchen for your private event, or choose from our menu of services and let us help create the event for you.

For more information, contact Miriah at:


While jogging on the treadmill at the gym,
that exercise in getting nowhere fast,
I realized we need a health pandemic.
Obesity writ large no more, Alzheimer’s
forgotten, we could live carefree again.
We’d chant the painted shaman’s sweaty oaths,
We’d kiss the awful relics of the saints,
we’d sip the bitter tea from twisted roots,
we’d listen to our grandmothers’ advice.
We’d understand the moonlight’s whispering.
We’d exercise by making love outside, 
and afterwards, while thinking only of
how much we’d lived in just one moment’s time,
forgive ourselves for wanting something more:
to praise the memory of long-lost need,
or not to live forever in a world 
made painless by our incurable joy.


June Nutrition Notes
Holly Westling

June is here!  June is one of my all time favorite months in the Upper Valley - the air is warm and sweet-smelling, and everything outdoors has that fresh, green glow.  I can’t help but feel excited at the thought of harvesting fresh herbs and vegetables from the garden in just a few, short weeks. This year, however, I am planning on a more simple garden due to time restraints.  I want to maximize the nutrients available in my little garden so I will be planting lots of herbs such as oregano, cilantro, parsley, basil and thyme. These herbs are little power-houses of phytonutrients and vitamin-C… an excellent way to help reduce inflammation and give your immune system that extra boost.  Open Door is offering an easy solution for those of us who only have time and resources for a little garden. Every week, Edgewater Farm will be delivering boxes of freshly picked vegetables and fruits for pick-up at Open Door. This is an excellent way to have easy access to a variety of fresh, local produce. To sign up visit:

Here is one of my favorite summer recipes.  This is a great recipe to use with your CSA vegetable box because you can be creative with adding many different vegetables and herbs.



Salad ingredients:

• 1 head raw cauliflower

• ½ T coconut oil, melted

• 2 seedless cucumbers

• 4 ripe tomatoes

• 4 cups curly parsley leaves (about 2 bunches)

• 1 cup fresh mint leaves

• 6 scallions

• 2 avocados, chopped

Dressing ingredients:

• ⅓ cup lemon juice (about 3 lemons)

• ¾ t salt

• ½ t ground black pepper

• zest of 1 lemon

• ½ cup extra-virgin olive oil


1. Preheat the oven to 350 F.

2. Cover a two large baking sheets with parchment paper. Use a food processor to “rice” the cauliflower: Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding. In a large bowl, toss the cauliflower rice with the melted coconut oil, then divide the cauliflower between the baking sheets. Spread it into a single layer so it can toast in the oven, and bake for 20 minutes or so, checking at 15 to make sure it’s getting golden but not burning. 

3. Cut the cucumber and tomatoes into ¼-inch dice, place in a colander, sprinkle generously with salt, and let the vegetables “sweat” out their excess moisture while the cauliflower is in the oven.

4. Wash and chop herbs and add them to the bowl.

5. Trim the scallions and slice them very, very thin so they’re almost shaved. Add to the parsley.

6. When the cauliflower is toasted, remove from the oven and allow to cool. While it’s cooling, drain the cucumbers and tomatoes of the released liquid, then add the vegetables along with the cubed avocado to the parsley. Toss with a rubber scraper to combine.

7. In a small bowl, use a fork to mix the lemon juice, salt, pepper, and lemon zest. Slowly drizzle in the olive oil while you continue to mix with the fork. Then pour the dressing over the vegetables and toss gently, but with purpose, until all the ingredients are coated. Cover and refrigerate for at least an hour so the flavors can blend.

Open Door is a collaboration of practitioners offering professional services and classes that support the art and science of living well:
  • Professional Services: Physical Therapy, Counseling, Acupuncture, Massage, Mindfulness, Nutritional Counseling, Personal Training
  • Classes & Workshops: Dance, Yoga, Somatics, Tai Chi, Meditation, Cooking, Writing, Music, Art
The Art and Science of Living Well

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18 N. Main Street, White River Junction, VT
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Miriah Wall