We can look at health as a glass half full of water. When the water is half way up the glass, we’re in balance where all of our systems and organs are working well. We’re healthy with plenty of energy and strength, and no pain.
When we make choices that don’t support our health, like foods that create inflammation or activities that tax our system, it’s like we place a pebble in the water. Choice after choice, pebble after pebble, the water starts moving up the glass and away from the state of balance and well being.
At some point, we add one more pebble and the water flows over the top and out of the glass. This is the moment when we notice something’s wrong. Things like pain or being out of breath when we walk up a hill. We have a condition that needs attention.
None of us likes having a health condition, but what if the condition is a gift? A gift pointing us to make change. Let us explain:
We can have a vibrantly healthy, high energy life again, almost regardless of a condition that has developed, because our bodies are designed to regenerate. When we give our bodies what they need to function the way they’re designed to function, balance and health and energy return naturally.
We’d love to offer a free consultation if you’re dealing with a health condition. What is the power of plant based eating and how do we understand the mind so unhealthy habits begin to unravel?
Just write us in “Comments” below and we can schedule a free consultation. Then you can know if the power of food and lifestyle is your next.
The recipe is unusual and very delicious. It’s a Mizuna, Cauliflower and Garbanzo Bean one dish meal with a yummy almond sauce. If Mizuna, which is Japanese mustard greens, a very nutritious and delicious dark leafy green, isn’t available where you live right now, you can use Spinach or Kale. Enjoy.
To Your Amazing Health,
Connie and Bill
Mizuna, Cauliflower & Chickpeas with Almond Sauce (Serves 4-6)
2 tablespoons avocado oil
2 teaspoons ground cumin
1 teaspoon fine sea salt
1 cup cooked grain: brown rice, wild rice, or oat groats, etc.
1 head of cauliflower, cut into florets
28 oz. can cooked chickpeas, drain well any juices in the chickpeas
3/4 cup raisins
6 cups mizuna, spinach or kale (if you use kale, use only the leaves chopped very, very fine)
1 medium shallot, cubed
3 tablespoons fresh lemon juice
2 teaspoons maple syrup
1 teaspoon ground cumin
1/2 cup raw almonds
1/2 teaspoon fine sea salt
1 cup purified water
Preheat the oven to 425 degrees.
In a large bowl add the oil, cumin and sea salt from the Cauliflower Dish. Mix well.
Add cauliflower florets and chickpeas to the oil mixture and mix well, coating all the cauliflower and beans.
Pour into a large parchment paper lined baking dish and roast in the oven until tender and lightly browned. Cooking time is 25-30 minutes. Toss / turn the veggies halfway through.
Prepare Almond Dressing by adding all ingredients to a high-speed blender and blend until smooth.
Once veggies are roasted, remove them from the oven and toss with the cooked grain. Add the mizuna (or other green) to the warm veggies and toss until the mizuna or other green wilts down a bit.
Stir in raisins and add the dressing, stirring to combine well.
Serve and enjoy.