Healing Food Philosophies

Through the ages, every culture has developed a philosophy about what to eat to stay healthy. Some of these philosophies have withstood the test of time and people continue to rely on them today.

Macrobiotics, from Japan, looks at the energetic qualities of food and seeks to maintain balance between yin and yang, because when we’re in balance, we’re healthy.

Ayurveda, from India, focuses on the right food for your dosha (body type), with the intention to maintain balance, because again, when we’re in balance, we’re healthy.

Living foods, a more recent healing food philosophy, is about raw, sprouted and fermented foods that provide high levels of life and vitality to support us in restoring our health, or coming back into balance.

There are a number of things that these philosophies have in common. For example, they’re all centered around whole foods, avoiding processed foods. They’re all focused on a wide variety of foods to provide the full spectrum of nutrition we need. And they’re all alkaline, eliminating or drastically reducing the acidic foods, meat, dairy and processed foods, so common in our standard diets today.

Another thing these philosophies have in common is they came about through people’s insight in dealing with health conditions that result when our bodies are out of balance. And that same insight is available within all of us.

Join us for a discussion of Healing Foods and their benefits:

Yes, we can all access our innate Wisdom to know what is best for our body moment to moment. I love to ask my body, “What food is ideal right now,” or “What would support you most right now?” Often I get, “Water.” So I pour a glass of water and enjoy it.

Start communicating with your inner Wisdom by listening to your body to discover your own Healing Food plan. You’ll be led to better health, energy and life force.

Today’s recipe is truly delicious. It’s black lentils, garbanzo beans, radishes, fresh mint, fresh dill and a lemony dressing. Enjoy.

To Your Amazing Health,
Connie and Bill

Black Lentils, Garbanzo Beans, Radish and Fresh Herb Salad

Black Lentil, Garbanzo, Radish Salad

Lentil Ingredients:
2 cups of dry black lentils
1 tablespoon Avocado oil
2 garlic cloves
4 cups Purified water of homemade veggie stock

Sort the lentils on a plate, removing any bits of debris and then rinse under running water in a mesh colander.
In a medium pot, combine the lentils, halved garlic cloves, avocado oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes.
Drain the lentils if there is any remaining liquid.

Salad Ingredients:
1 28 ounce can of Garbanzo beans (chickpeas)
1 bunch of radishes cut in thin slices
¼ cup of fresh mint and fresh dill, chopped

Add all ingredients to a bowl large enough for the salad and lentils.

Dressing Ingredients:
1 tablespoon Avocado oil
1 teaspoon Dijon Mustard 
1 teaspoon maple syrup
1 clove garlic, pressed
¼ teaspoon sea salt
Ground black pepper to taste

Whisk all the dressing ingredients together in a small bowl.

Put the salad together by combining the lentils with the chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine.

Your Body Loves You

Have you noticed how loving and forgiving your body is? We are so blessed to have this amazing vehicle to take us through life.

Join us to explore a loving relationship with your body:

Yes, we can have a loving relationship with our body. That loving relationship comes when we deeply listen to our body’s promptings, just like we listen to what our best friends have to say to us. Our body wants the very best for us, always. It’s always guiding us back to balance and well-being.

To provide loving nourishment for our body, here is a recipe that is one of our favorites–Dried Green Split Pea Soup. It is easy to make and tastes so delicious.

Dried Green Split Peas

To Your Amazing Health,
Connie and Bill

Dried Green Split Pea Soup (Serves 4)

Green Split Pea Soup

2 cups green split peas
6 cups homemade vegetable stock or purified water
1 large onion, diced
4 to 6 garlic cloves, minced
3 inch piece fresh ginger, peeled and finely diced
4 celery stalks, cut in diagonal slices
3-inch piece of Kombu sea vegetable
1 ½ tablespoons avocado oil
½ teaspoon turmeric
½ teaspoon dried thyme or marjoram or both
½ teaspoon sea salt
Ground black pepper to taste
Pinch of red pepper flakes

Place green split peas in a large pan. Rinse and drain. Add veggie stock or purified water, onion, garlic, ginger, turmeric, avocado oil, thyme, marjoram and Kombu. Bring to a boil, cover and turn heat to low. Simmer for 1 hour or more.

As green split peas soften and begin to fall apart, add celery. Cook until split peas are fully soft. Add sea salt, black pepper and red pepper flakes. The Kombu falls apart naturally when the cooking is long. If it hasn’t, pull Kombu out and dice it fine, then stir it back into the split peas.

When you serve this dish a second or third time, you can vary the taste and texture by adding frozen green peas. They add a beautiful sweetness to the dish.

Freedom from Cravings

Most everyone has a craving for food come up now and then. It usually comes up when there’s a stressful situation or we feel pressure that we want relief from. And certain foods can be very effective at giving temporary relief. Over time, using food to make us feel better can become an unwanted habit.

For me, I found I was often wanting something more after dinner, and I absolutely wasn’t hungry. It puzzled me where this craving was coming from. So I got curious and watched it happen.

My coaching mentor said, “If there’s an unwanted habit, at the base of it is a feeling we don’t want to feel.” So I began getting ready to feel what I was avoiding. I welcomed the feeling, relaxed and let it show itself.

I was surprised that it was a feeling of irritation. No thoughts, just random irritation. As I felt the feeling, the craving disappeared. Whoosh, it was gone.

Seeing and feeling the energy of an unwanted habit can help us see that we’re using the habit to avoid a feeling we don’t want to feel. Being willing to feel the feeling can often help unravel it so, over time, we’re more and more free of its grip.

Give this a try yourself. If you are eating and not hungry, relax, pause and welcome in the feeling that’s at the core of the habit. You may want to do this each time you have an old craving for a while, and see what happens. It may begin to dissolve or disappear all at once.

Here’s a short video where we talk about this a bit more:

Understanding how the mind works can give freedom in all areas of life, not just food. In our Health and Natural Weight Loss Program you get lots of food guidance for better health and also ways to be free of unhealthy food habits without using willpower.

We begin a new 6 Week Course on-line soon. If you want to know more, click on “Classes” above. And contact us and we’ll spend time supporting you to decide about the Course from your own inner wisdom.

Also, try today’s recipe. It’s quick, quick, totally delicious and great support for the liver.

To Your Amazing Health,

Connie and Bill

Fresh Raw Applesauce

Raw Applesauce

2 red apples, diced
3 medjool dates, pitted
1 stalk celery, chopped
¼ teaspoon cinnamon

Blend all ingredients in a blender or food processor until applesauce forms.

Serve immediately and enjoy. If you are going to save some, squeeze lemon juice over the top and seal tightly.

Nutrients

High Nutrient Dense Foods are more important than ever. Did you know a research study shows that an orange had 8 times the vitamin A in 1963 than it does today. And there is half the calcium in carrots and tomatoes and half the magnesium in apples than in 1963.

So eating food with the highest nutrient levels we can find is essential for the body to thrive. For us, this means organic and whole because the soils on organic farms are more nutrient dense. Hence the food is, and food in its whole form still has the high level of nutrient the food grew with. Once the whole food is processed in any way, it loses some of its nutrient value.

Join us to learn more:

That there are lower nutrient levels in conventionally grown food is the main reason we choose organic, but we also notice a big taste difference. Try it for yourself, compare organic to non-organic and see what you think of the taste and how your body responds.

Today’s recipe is straight from the farm. We volunteer for a local organic farmer and she has this unbelievably beautiful and vibrant kale that wintered over in a greenhouse. She let us pick all we wanted, so it was a no-brainer what we would have for dinner.

We picked 2 big shopping bags of kale, brought it home and made a super dish with it. We steamed a BIG pot of kale, added frozen peas and corn at the end and topped it off with pumpkin seeds and a little bit of raw red cabbage. So quick and delicious. Talk about Farm to Table… this is it!

Kale From The Farm

To Your Amazing Health,
Connie and Bill

Dinner From The Farm Recipe (Serves 2)

Kale, Peas, Corn and Pumpkin Seeds

1 to 2 large bunches of kale, wash and tear from stem in 2 inch pieces
1 cup frozen peas
1 cup frozen corn
1/2 cup pumpkin seeds
Red cabbage cut very fine (reserve for garnish)
Sea Salt to taste
Red pepper flakes to taste
1/2 cup purified water

Add kale and purified water to a large pan. Bring to a boil and cover. Turn heat to low.

When kale is becoming tender, add peas and corn and pumpkin seeds. Cook 5 minutes.

Dish onto serving plates. Add purple cabbage and sea salt and red pepper flakes. Serve. Most delicious with avocado on the side.