Listen to Your Body

Any of you who have taken a class from me have probably heard me say, “Listen to your body” when it comes to making food choices that are the most nourishing and health promoting. This is one of the keys to having amazing health effortlessly.

Today we talk about how it is that listening to our bodies can provide the guidance we’re looking for to have amazing health.

Remember to get curious when you choose food this week. Where is your choosing coming from? Is it our busy thinking mind wanting to calm down, so we eat to settle into who we really are? Or are you choosing from your wisdom, your knowing, your common sense, your intuition, the deeper part of who you are, always guiding us to have an amazing life with amazing health?

Kale, Cabbage, String Beans, and Golden Beet Leftovers

Today’s recipe is one that takes leftover kale, cabbage and garden veggies and adds more colorful veggies and pumpkin seeds. This makes leftovers into a dinner you’ll love.  Dark greens and garden vegetables are the mainstays for our lunch and dinner. They have the highest nutrients and support health in amazing ways.

Take leftovers from lunch of kale, cabbage, string beans and beets and add carrots and pumpkin seeds, that’s all.  The dish requires very little cooking and takes minutes to prepare. We dress it with a little umeboshi vinegar and olive or avocado oil before serving, and that’s our yummy dinner.

Greens, Veggies and Pumpkin Seed Meal

To Your Amazing Health,

Connie

Greens, Vegetables, Pumpkin Seeds For Dinner

Small cabbage, cut in small pieces
5 stalks of kale, tear into pieces (you can freeze the stems to cut fine and use another day in vegetable soups)
30 string beans, cut in pieces
3 beets, cut in half and then in quarters
3 carrots, slice in rounds
1/2 – 3/4 cup pumpkin seeds
1/4 cup purified water

Add all the vegetables and purified water to a large pot. Bring to a boil, cover and lower heat. Cook for 7 to 10 minutes until tender. Add pumpkin seeds, stir well. Cook for an additional 5 minutes.

Dress dish with umeboshi vinegar and olive or avocado oil. Yummmm!

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