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- 🧑🎨 The Late-Blooming Artist Who Painted a Legacy
🧑🎨 The Late-Blooming Artist Who Painted a Legacy
PLUS: A Shrimp and Watercress Salad Recipe
Live Well Now
October 05, 2023
Welcome To The Most Read Women’s Empowerment Newsletter!
Today On the Menu:
👩🎓 Today In Women’s History: Celebrating Maya Lin
💪 Motivation The Late-Blooming Artist Who Painted a Legacy
🍎 The Health Corner: Shrimp and Watercress Salad
PLUS: This Week’s Giveaway
Read Time: 3 Mins
On This Day In Women’s History:
October 5, 1959: Maya Lin was born.
Maya Lin, artist and architect of the Vietnam Memorial in Washington D.C. (1980-82) and other public sculptures, author of Boundaries (2000).
🧑🎨 The Late-Blooming Artist Who Painted a Legacy
Grandma Moses, whose real name was Anna Mary Robertson Moses, was an American folk artist who embarked on her painting journey at the age of 78, proving that it's never too late to follow your passion.
Despite having no formal training, she created over a thousand paintings in just 25 years.
Grandma Moses' art was a reflection of her own experiences growing up on a farm in upstate New York. She became a cultural icon, celebrated for her ability to connect people across generations and cultures through her paintings.
She remains an inspiration to aspiring artists, proving that late starts can lead to remarkable achievements. Today, her paintings continue to be admired and cherished in museums and collections worldwide, leaving an enduring legacy.
Until tomorrow,
Emma, Live Well Now Team
A woman is the full circle. Within her is the power to create, nurture and transform..”
SHRIMP AND WATERCRESS SALAD
👍 Live Well Now Approved | Balanced Macros
You Will Need:
1 12-16 ounce bunch fresh asparagus spears, trimmed
6 cup watercress, tough stems removed
1 ounce frozen, peeled and deveined cooked shrimp with tails intact, thawed
2 cup cherry tomatoes, halved
¾ cup bottled light raspberry or berry vinaigrette salad dressing
Sea salt
Cracked black pepper
Cracker Bread (optional)
Directions:
1. In a large skillet cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.
2. Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread.
Cook Time: 15mins | Servings: 4
Calories: 257 cals | 33g Protein | 14g Carbs | 8g Fat
THIS WEEK’S GIVEAWAY
This week we will be gifting an Amazing Tea & Coffee Cup Set to one of our US based readers. To qualify, all you need to do is stay engaged as a dedicated reader of our newsletter. It’s as simple as that!
The lucky winner for this week’s prize will be announced and contacted on Friday. Stay Tuned!
Editor’s Note:
Live Well Now is founded and run by women to empower women DAILY.
We read your comments, replies and suggestions every day.
To reach us, simply hit Reply to any of the emails sent.
Emma,
Live Well Now Team
Empowering Women Over 40 since 2020