Sometimes it seems like we just need more control over ourselves when a strong feeling or urge to eat something comes up that we know isn’t good for our health or weight. It can feel like we’re being hijacked and the best defense is to resist. In today’s video, we share a different point of view. What we have found is that using self-control and restriction fuels a greater desire for those foods we think we should avoid.
What if it isn’t more self-control we need, but just a more settled mind?
So, our message is to let the mind settle. You’ll find yourself in a deeper place with clarity about what to eat instead of being in a mental tug-of-war from the mind overthinking the situation.
One way is to check in to your gut when you go to reach for something you know you don’t need or really want. That can quiet your mind and busy thinking and allow you to hear your body’s wisdom. Yeah!
Please share your comments and questions in the “Comment” section below. We love hearing from you.
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If you have the time, check out the article on Regeneration in the new “Articles” section. Just click on the Articles tab in the menu bar at the top of the page.
And if you want to read, watch or learn more about the value of High Nutrient Dense whole foods, click on the Resources tab for a list of books, cookbooks, movies and MDs who support this point of view.
Today’s recipe is a bountiful Miso Vegetable Soup. It’s a one dish meal with onion, carrots, parsnips, yellow turnip, beets, burdock root (burdock root is a deep earthy tasting veggie that cleans the blood), shiitake mushrooms, cabbage and collard greens. I feel so blessed to have the ingredients to make this soup.
I used 3 types of miso to balance the miso taste, a dark Soy Miso, a Chickpea Miso and a Shiro Miso. The Soy Miso gives the soup a rich earthy taste. The Chickpea Miso is medium flavor, and the Shiro Miso is a sweet, white miso. Honor your body and make this soup. It is sooooooo good.
To Your Amazing Health,
Miso Vegetable Soup
5 carrots, cut in rounds
2 parsnips, cut in rounds
12 shiitake mushrooms, sliced
1 large yellow turnip, cubed
2 beets, cubed
1 10 inch long burdock root, cut in rounds
1 large onion, diced
1/2 cabbage, cut in 1 inch pieces
1 bunch collard greens, torn or cut in small pieces
3 inches fresh ginger, peeled and grated into soup
Combine all vegetables except collard greens in a large soup pan. Add vegetable stock or purified water to cover veggies by 1 inch. Bring to a boil, cover and cook until veggies are soft (approximately 30 to 45 minutes).
Ten minutes before vegetables are soft, add the collard greens.
Take 2 cups of liquid from the soup into a bowl and add 3 to 4 tablespoons of miso to the liquid (3 tablespoons if using a dark, well fermented miso or 4 tablespoons if adding a Shiro miso as part of your miso blend). Stir until dissolved.
Turn soup off and add miso liquid. You don’t want the soup to boil after adding the miso or it will destroy a lot of the beneficial bacteria. Mix thoroughly. Let sit 5 minutes for the miso to permeate. Serve and enjoy.