Rebecca Robins wears many titles: Entrepreneur, yoga instructor, raw foodie, published author, and, oh also, Cornell Ph.D. student (Dept. of Communication, Agriculture & Life Sciences). I met Rebecca two years ago at a GreenStar class that she taught on raw foods. She seemed to radiate energy and warmth. It was a good endorsement for eating raw food, and I promptly went out and bought a fabric bag to make my own raw nut milks. Later, as I got to know her better through other avenues, I learned that ‘raw food chef/teacher’ was not even her main act. With a recently published book (Sleep for Success), and a newly started business as a sleep consultant and speaker, Rebecca is undoubtedly busy, yet always comes across with a friendly warm smile and upbeat demeanor. I recently caught up with Rebecca to ask her some questions and see what she is up to now:
2. You wear many a hat (Ph.D. student, raw foodie, yoga instructor, author), how do you have the energy for all these endeavors? Is it the raw foods? Sleep habits? What motivates you?
That is very kind, and yes good sleep is absolutely my secret. I’m not talking about lounging around and wasting the day, but as my long time mentor, colleague, and past professor Dr. Mass and I describe our work: we are talking about power sleep for peak performance. Getting adequate sleep, between 7 and 8 hours on average for adults and 9 for teens, is the best way to reach your dreams whatever they may be.
off your computer an hour before this slightly new bedtime and do some reading. Take a warm bath before bed, and keep subtracting 15 minutes from your bedtime until you’re finding you can power through the entire day.
butternut squash soup. But in restaurants sometimes all bets are off because first and foremost I believe in balance. For instance, I love the salads at Moosewood, and adore their tahini vinaigrette. Is it
raw? Not sure, but life is short. Why not have your salad and dressing too?
- Bowl of greens
- 1 lemon
- 1 tbsp. Olive Oil
- Sprinkle of salt
- Sprinkle of pepper
Rinse your greens, and de-vein (pull leaves away from stem, discard stem), and then rip apart the greens. Juice the lemon over the greens in a medium bowl. Add the oil, salt, and pepper. Now, ‘massage’ the greens, by working the dressing into the leaves. Your salad may turn a beautiful color of bright green. This is where raw cooking becomes fun! Then top with your favorite nuts. This salad can be eaten in large quantities; even one bunch of greens can reduce in volume down to be a good portion for dinner. Enjoy!
Continuing my mission to help individuals, organizations, and communities get healthier. Right now I am looking for a University at which to do more research and teaching, but as a professor. Stay tuned!