Holly in the News
Almanac, Healing and Wholesome Guide, November 2007
One Woman's Journey to Fitness
With every new fad diet and exercise craze comes the promise that THIS way of eating or THAT form of exercise is THE answer for anyone wanting to be healthier. Judging from the overall results of this short-term, one-size-fits-all thinking, many people are caught in the cycle of yo-yo weight loss and gain, and the accompanying physical and emotional stress. What can someone do who is seeking to have a healthier life over the long term? Click for more
Chronogram, September 27, 2007
Feeding Your Inner Hibernator
It's October. The fresh peaches of summer are sweet history, the farmers' markets are closed, and autumn is here to remind us that this is a season of change. There are modifications to our wardrobe, adjustments to the darkness that greets us in the waking hours, and variations in our daily routines. The cooler temperatures push us indoors, hungry for books and crafts and other notably sedentary activities, preferably in front of a warm fire. Click for more
Healthy Living, Spring 2007
5 to 9, Eat Your Way through the World's Healthiest Vegetables
Eating whole and unprocessed foods-direct from the ground, to the pot, to the table-may be our best defense against heart disease, stroke, cancer, and a plethora of chronic diseases which currently plague us. Evidence is mounting in favor of eating at least five to nine servings of fruits and vegetables a day but did you ever wonder exactly what is in that leaf of lettuce, that cup of steamed cauliflower, that sprinkling of parsley-and how you are benefited? Click for more
Ulster Publishing, October 12, 2006
Nourishing Wisdom
Drifting downward like confetti through dwindling Indian summer air, brown and yellow leaves reconcile us to harvest season's grand finale - a bittersweet sendoff of hearty fruits, vegetables and greens. "As the leaves change, the palate changes," nutrition counselor Holly Anne Shelowitz observed on a recent Monday evening, seated at a banquet table in the downstairs hall of Fair Street Reformed Church in Uptown Kingston for the start of her cooking class, "Summer into Autumn." According to Shelowitz, a certified whole-foods educator, our bodies also "transition from one season to another." And so the focus of her class: "how to slowly make that transition regarding food." Click for more
Our Bounty, October 2005
Edible Education
Holly Shelowitz wants you to eat your landscape. Click for more
Chronogram, June 2005
Door-to-door Gourmet
People prepare dinner in all sorts of ways. Some marinate choice cuts of beef for days. Others cook same-old, same-old pasta dishes in rotation throughout the week. Some tear the box off a frozen potpie, pop it in the microwave, and eat it right out of the paper dish. Others frequent restaurants. But there is another option, abundant with variety, health benefits, and convenience, and tailored to every taste. Click for more
Daily Freeman, April 13, 2005
Get Schooled on Whole Foods
Meet Holly Anne Shelowitz, a Rosendale resident, nutritionist and chef with a whole-foods emphasis. Click for more
Blue Stone Press, April 1, 2005
Changing Fear to Fun in the Organic Kitchen
Eating healthy doesn't have to take a lot of time, effort, money, or knowledge. Not after a class with certified nutrition counselor and whole foods chef, Holly Anne Shelowitz. Click for more
Time Out New York, March 24, 2005
Food for Thought
Last year, after pledging onscreen to help her boyfriend (now fiancé), Morgan Spurlock, the director of the documentary Super Size Me, reverse the damage wrought by 30 days of eating Mickey D's, Alex Jamieson was bombarded with e-mails from filmgoers who hoped she could help them cleanse their own overtaxed organs. Her approach - to overhaul the body's system using whole foods- sounded promising, even though those who wrote her weren't necessarily familiar with what she does. "But," says Jamieson, "so many of them have had negative experiences with conventional medicine that they were ready to try something new." Click for more
Integrative Nutrition News, February 2005
Success Story: Holly Shelowitz - Truckin' Away
Before coming to Integrative Nutrition I was living in Manhattan working as a commercial photographer and had four books of my photography published. It was heavy-duty work that was very stressful and exhausting. My back went out completely, so that I couldn't move, twice. For twenty years I had been reading everything I could get my hands on about nutrition, health and food. Clients, friends and family were always asking me health and cooking questions. I had no intention of giving up my career because I had worked from being a starving artist to a very successful photographer, but I went to the school anyway. Click for more
Newsday, Sunday December 19, 2004
Out of the fast food lane- Holly's work with UPS
With not even a hint of longing, Ernest Gonzalez walked right past his "doughnut guy" - make that his former doughnut guy - to a neighboring vendor at the corner of Broadway and 31st Street. Click for more
Chronogram, November 2004
Artificial Sweeteners
You've had a great workout, pushing yourself to generate an impressive sweat and a formidable thirst. You fancy a carbonated beverage, and after all that work to keep the pounds off, you choose sugar-free. And surely you could splurge on just a little ice cream - better yet, some of that calorie-reduced brand so you could have just a little more?.
Click for more
Poughkeepsie Journal, November 14, 2004
Colorful produce in season
Good health begins with good food. Click for more
Poughkeepsie Journal, November 14, 2004
Time pressures are no excuse to skip veggies
Do you avoid preparing fresh veggies at home because you’re “too busy” to cook them? Click for more
The Woodstock Times, March 2003
Guilt-free desserts are not only possible but delightfully delicious!
The very phrase "guilt-free desserts" conjures up the image of whipped tofu with a sprinkling of some sawdust-like substance, two carob chips and a raisin or two on top. Why waste a good spoon on that? Desserts, as we all know, are confections, delights, fondants, sweets, tutti-frutti petits fours, gateaux, pastries, apple pies, bonbons, cookies, sugarplums, puddings, and magical ice cream potions - all frequently made of chocolate, cream and/or butter. Click for more
The Woodstock Times, October 17, 2002
Counselor takes nutrition from concept to table
"It’s one thing to be talking about food and it’s another to be in the kitchen cooking," says Holly Anne Shelowitz, nutrition counselor. To get her clients thinking about the practical application of nutritional knowledge, Shelowitz meets with them in an ongoing process over a six-month period, takes them on tours of health food stores and oversees them in a series of cooking classes. By offering a comprehensive approach to nutrition, Shelowitz hopes to give her clients the information they need to begin a healthy lifestyle. "The cooking classes feel like a cementing of the private sessions," she says. Click for more
The Woodstock Times, August 17, 2002
Got Lunch?
The very phrase "guilt-free desserts" conjures up the image of whipped tofu with a sprinkling of some sawdust-like substance, two carob chips and a raisin or two on top. Why waste a good spoon on that? Desserts, as we all know, are confections, delights, fondants, sweets, tutti-frutti petits fours, gateaux, pastries, apple pies, bonbons, cookies, sugarplums, puddings, and magical ice cream potions - all frequently made of chocolate, cream and/or butter. Click for more
The Woodstock Times, Friday May 4, 2001
Curbing The Sweet Tooth by Sandra Gardner
"Roses are red, violets are blue, sugar is sweet and so are you." Click for more
The Toronto Star, Thursday May 18, 2001
Tackling the whole picture when it comes to health
Holly Anne Shelowitz is a food coach. No, she's a career coach. No, she's a relationship coach. Click for more
Newsday, Sunday March 4, 2001
Health consultant takes holistic approach
Holly Anne Shelowitz is a food coach. No, she's a career coach. No, she's a relationship coach. Click for more
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