Be fully present for five minutes every day.

Treat yourself as if you already are enough. Walk as if you are enough. Eat as if you are enough. See, look, listen as if you are enough. Because it's true.

It's never been true, not anywhere at anytime, that the value of a soul, of a human spirit, is dependent on a number on a scale.

Most of us spend our lives protecting ourselves from losses that have already happened.

Awareness is learning to keep yourself company

What you pay attention to grows. Pay attention to your loveliness, your magnificent self. Begin now.

Change happens when you understand what you want to change so deeply that there is no reason to do anything but act in your own best interest.

If you pay attention to when you are hungry, what your body wants, what you are eating, when you've had enough, you end the obsession because obsession and awareness cannot coexist.

We eat the way we eat because we are afraid to feel what we feel.

Awareness is learning to keep yourself company. And then learn to be more compassionate company, as if you were somebody you are fond of and wish to encourage.

If you think your job is to fix what is broken, you keep finding more broken places to mend.

Our self-worth is not who we know or what we know. Our self-worth is in what we do.

I'm on the edge of a precipice.

Life is a juggling act with your own emotions. The trick is to always keep something in your hand and something in the air.

Everybody has their opinion and they are going to critique you.

It is in the nature of the New Yorker to be as topical as possible, on a level that is often small in scale and playful in intention.

You are too smart and too knowledgeable to believe much of the nonsense you have been espousing on global warming and many other issues.

It is not a case we are treating; it is a living, palpitating, alas, too often suffering fellow creature.

In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.

Growing up in England, people told you why you couldn't do things. Suddenly, I had a publisher banging on my door, and was given the creative green light to simply make.

I love chocolate. Black chocolate with marshmallow inside, caramel inside. If I could only have two foods, I'd take some fantastic chocolate. And some terrible chocolate. I love the Clark Bar.