BEHIND CLOSED DOORS: DAPHNE JAVITCH

Daphne is passionate about the innate capacity we all hold to express health. After healing herself holistically from stage 4 endometriosis, she turned her hard-earned knowledge into a mission to help others — as so often the best healers do. From the alchemy of her own experience, she birthed a bespoke program to share the practical and encouraging advice that transformed her life. With honest and inclusive guidance and her continued curiosity for wellbeing she’s a wellness coach that is Doing Well.

What is your food philosophy?

Most of the time: whole, natural, single-ingredient foods with an emphasis on leaves and veggies. Some of the time: my favorite treats or whatever an integrated and real life situation calls for. I aim to feel nourished, at peace with food, well-slept, energized and un-constipated. 

 

What is the first meal that you remember?

My dad used to make me toast with cream cheese and jam to eat on the 3 block walk to school. Very Upper West Side. 

 

How did you get into cooking?

I'm not really into cooking. I wish I was more into it! I mostly compose foods like  juices and salads. Pali (my husband) is the cook in our house, he has the touch and the taste. 

How do you start the day?

For the last year and a half, I begin each day breastfeeding my youngest in bed. After that, while I'm feeding my kids breakfast and packing my 4 year old's lunch, I savor a homemade almond milk latte. Then after drinking lots of water, I make a green juice. If I don't have client sessions first thing, I love to exercise in the morning. Typically that's a 30 minute run in Fort Greene park but when I have the luxury of ample time, I take a dance cardio class at Forward Space. 

 

What's always in your fridge?

An abundance of leafy greens and veggies, lots of bright herbs, juicing staples like cucumber and celery, and homemade almond milk, apples, lemons and limes.

 

What’s always in your pantry?

Olive oil, coconut oil, salt, seaweed, onions, garlic, herbal teas, grains and pasta.

 

Tell us about Doing Well and how it came to be.

I struggled with debilitating periods since I was 13 years old. When I was 34 a cyst burst on my ovary, multiple cysts were discovered, and I was diagnosed with stage 4 endometriosis. At the time, I had just started learning about cellular health and I decided to explore a holistic approach before following allopathic doctor's orders (immediate surgery and birth control). Within 6 months my symptoms were in remission. And I quit smoking after 15 years! I began to relate to my body in a new way. As a woman in fashion, I had spent most of my life harshly criticizing my body and approaching "health" from a looks perspective. Something had shifted. Soon I realized that my passion had changed and my profession would follow. I studied with teachers in New York then became certified as a Health Educator at the Hippocrates Health Institute in Florida. I founded Doing Well and my private practice in 2015. As a health coach, I guide people (individually and in groups) towards improving their daily life and long term health. In October 2021 I launched the Doing Well Subscription which is the most ongoing and accessible to work with me. My approach focuses on gentle and sustainable adjustments that have a big cumulative impact. 

What in the realm of health do you feel most drawn to these days?

Psilocybin (magic mushrooms) and how they're being used to support mental health and improve daily life.

  

What do you turn to, to make you feel your best: food and all the other practices?

I rely on routine to stabilize my mood, diet and lifestyle. Practicing a daily rhythm relieves me of decision fatigue and gives me something to return to when I feel ungrounded. Lately, I'm also incorporating infrared sauna sessions followed by a cold plunge. 

 

Go-to meal that you make for yourself more often than not?

My lunch salad!  

What is the health tip you share most frequently with your clients?

Consistency heals.

 

What movement practices light you up?

Dancing, my cure all.

 

Favorite kitchen tool?

Aside from my juicer, I'm a huge fan of the lemon/lime squeezer. Pali makes fun of it but I use it multiple times a day for juices, dressings, and in my favorite mocktail — a Pellegrino with an entire fresh lime squeezed in.

 

What ingredient are you most excited about right now?

Finely sliced raw brussels sprouts in salads. They add a nutty crunch. I also LOVE chopped mint in salads. 

  

How do you end your day?

Exhausted! I typically set aside 10 minutes after my kids are asleep to read my book. It sounds silly but with my daily demands, it's the only way I will make my way through the books I'd like to read. Sometimes it turns into 25 minutes. Then I want to connect and catch up with Pali.

QUINOA TABBOULEH

The MAKING category in the Doing Well Subscription is where Pali and I demystify the 'healthy kitchen' with casual cooking segments and ultra simple recipes. You'll find many of our go-to dishes take 10 minutes or less to prepare.

Serves 2

By Daphne Javitch

 

2 cups quinoa, cooked 

1/2 cup tomato

1/2 cup cucumber 

1/4 cup green onion

1/4 cup parsley

1/4 cup mint

2 tablespoons olive oil

Salt and pepper to taste

Squeeze of lemon and or lime

 

Cook quinoa ahead of time by following the directions on the back of the package. Allow it to cool before preparing the rest of the dish. 

Finely chop mint, parsley, cucumber and set it aside in a large bowl. Then trim the tops and bottoms of the green onion and remove any wilted stems. Finely chop the green onion and add it to the same bowl with the herbs and cucumbers. Finally slice tomatoes in bit sized pieces or slice cherry or grape tomatoes in half. And the tomatoes to the bowl along with the cooled quinoa.

Drizzle with olive oil, lemon juice, salt and pepper. Toss, season to taste, and serve!

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