Dr. Amy Johnson, our coach and mentor, interviewed us for her monthly podcast Changeable. It’s a great podcast she does, exploring how changeable we all are and how that lays a foundation for being able to change unwanted habits in our lives. She’s great. We love her and what she’s doing.
In this episode with us, we talk about how we’ve always been looking for the peace and stability we know life has to offer, and how, after years (decades actually! LOL) of meditation and self-development workshops and practices, we were coming up short.
Then, when we came across this New Paradigm, the understanding of the Three Principles, it all started falling into place.
We talk too about how adding this understanding to our High Nutrient Dense food program has really helped people create a healthy relationship with food.
It’s no longer about what’s right to eat and what’s wrong. It’s about learning how we can access our inner intelligence to guide us to what’s best right now and break old food habits without using willpower or self-discipline.
Click on the image below to listen.
Thanks for joining us. If you would like to learn more about Amy, here’s her website: dramyjohnson.com
And if you have an interest in learning more about our current work, connect with us in the “Comment” section below. We have another class starting on August 10.
The recipe this week is perfect for summer heat. It’s a cool, raw soup made with cucumber, avocado, a bit of onion and fresh dill. So delicious, easy and so healthy. Enjoy.
To Your Amazing Health,
Connie and Bill
Cucumber, Avocado Soup (Serves 2)
2 cucumbers, peeled and cut in large pieces
1 small or 1/2 medium onion, peeled and cut in large pieces
1 ripe avocado, peeled, seeded and cut in half
2 cups purified water or homemade vegetable stock
2 tablespoons fresh dill or 1 tablespoon dried
juice of 1/2 lemon
shoyu or sea salt to taste
zest of lemon (reserve for garnish)
Put all ingredients in food processor (except the zest).
Mix until smooth.
Taste and adjust shoyu or sea salt if needed.
Garnish each serving with lemon zest.