We just finished a 4-week Advanced Course and asked everyone what they learned.
All pointed to a new relationship with food. Yeah! And how did that happen? By listening.
Have you ever noticed that sometimes you listen more deeply to someone and you see that, wow, they really have something to say that you weren’t aware of before? There’s more depth to them than you noticed when you just casually chit-chatted, and it changes your relationship forever.
It can be like that with food, too. We so often eat with something else going on, TV, socializing, thinking about work… and we aren’t really present with our food.
Try being present when you eat and see if you don’t experience something new about the food. Chew each bite slowly and deliberately, noticing the flavors and textures, and most importantly, how your body receives it.
Listen to your body as you eat and see what you learn about the depth of relationship that’s possible with food.
We love expanding peoples’ freedom around food. Join us to share in the fun:
When we settle and rely on our body’s wisdom, everything changes in our relationship with food. Instead of being caught in a mental dialogue about what’s right and wrong to eat that creates tension, just listen for the gentle nudge from your body. Your body knows what’s best.
Let us know any questions or comments you discover in the “Comment” section below.
Here’s a cooking video of Connie making Poblano Green Lentils. Such a delicious and quick dish to make. We enjoyed it for lunch today.
To Your Amazing Health,
Connie and Bill
Poblano Green Lentils (Serves 2 to 3)
2 cups green lentils
Purified water to cover lentils by an inch
3 inch piece of Kombu
1 onion diced
2 large garlic cloves
3 inch piece ginger for grating
3 Poblano peppers seeded and diced
2 hot red peppers seeded and minced
1 bunch cilantro chopped
1/2 teaspoon turmeric
1 teaspoon dried Oregano
Ground black pepper to taste
1 tablespoon Avocado oil
Sea salt to taste
Wash lentils and drain in a medium pan. Add onion, garlic, peppers, grated ginger, Kombu, dried oregano, turmeric, ground black pepper, Avocado oil and purified water. Bring to a boil uncovered.
When boiling, turn heat to low, cover and let cook until lentils are tender (45 minutes to 1 hour).
Press garlic cloves against wall of pan and stir into dish.
Take Kombu out and dice fine and return to lentils.
Add sea salt to taste and serve.
Turmeric is anti-inflammatory. To activate its properties, oil and ground black pepper is required. Notice how both are included in this recipe.