A True Relationship With Food

What creates a real, true relationship with food in our lives?

Join us in the video for more:

Like the law of gravity, there are certain laws of nutrition that influence our lives in a very broad sense. We all know that laws of nature determine outcomes. If we step off a cliff, the law of gravity acts in a way that creates suffering for us. We fall and hurt ourselves.

Like that, when we “step off a cliff” nutritionally with food choices we make, suffering in the form of heart disease, diabetes, osteoporosis can occur.

For decades, research has shown the relationship between nutrition and the prevention and even reversal of chronic conditions like heart disease, diabetes, arthritis and much more. The research shows that by following some simple laws of nutrition, we stay healthy, we don’t fall off a cliff.

Over the next few weeks, we’ll take a look at some of the elements that we consider make up the laws of nutrition that help us avoid or eliminate these kinds of diseases.

For years, we’ve been saying that our bodies regenerate when we eat a wide variety of organic, High Nutrient Dense whole foods. These are the elements of the laws of nutrition we want to explore: a wide variety of food, organic food, High Nutrient Dense food and whole food.

This week, let’s take a look at organic.

It’s hard to tell if there’s much difference between organic food and conventionally grown food by just looking at it. But there are several things to consider.

The first is that conventional foods have traces of herbicides and pesticides that can’t be seen. Most all of these are known carcinogens. So, although there are only traces of these toxins in conventional food, in wanting to create a healthy relationship with food and align with the laws of nutrition, we suggest leaving them alone.

Also, research has shown there’s a difference in the nutritional content of organic food vs. conventional. Take a look at the chart below.

This was shocking to us when we first saw it. How could there be 11 times more calcium in an organic tomato verses a conventional one? Or that there was 22 times more iron in organic snap peas than conventional. That seemed unbelievable. But this reality was pointed out by what a Naturopath told us.

When we had our all-organic restaurant in Santa Fe, we had a naturopathic doctor volunteer with us because she wanted to learn more about organic food. She said the one thing she saw brought improvement to all of her patients regardless of what the condition was, was when they made the shift to organic food.

That makes sense when we see nutritional differences like these together with the fact that her patients were no longer being exposed to toxins.

Try organic and see what your body says when you get present with what you’re eating. See what you’re drawn to in having a real relationship with food, one that aligns us with the laws of nutrition that keep us healthy, vital and full of energy.

And for a recipe, today we’re offering baked fries, low in oil and high in spices. So wow! We cut everything into fries or cubes, stir them in a bowl with oil and spices and bake them. It’s that simple!

To Your Amazing Health,
Connie and Bill

Baked Sweet Fries (Serves 4)

Baked Sweet Fries

3 medium yams sliced into fries or small cubes
3 medium sweet potatoes sliced into fries or small cubes
3 medium potatoes sliced into fries or small cubes
1 tablespoon avocado oil
1 tablespoon paprika
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper

Preheat oven to 400º F.
Add avocado oil to a bowl large enough to hold the potatoes and add the spices. Mix thoroughly. It will be a stiff paste.
Add potatoes and mix until well coated with spices.
Pour potatoes into a baking pan lined with parchment paper. Make sure the tray is not overcrowded, that potatoes are just one layer high.
Bake 40 minutes at 400º F. You can bake them longer if you like crisper.

(If you would like a copy of the Organic charts above, just click on the chart and it will download automatically)

Health Or Convenience?

What are the benefits of eating High Nutrient Dense Foods versus fast, processed, convenient foods? There is a world of difference.

Our bodies are designed to maintain a high level of health. And when we aren’t experiencing great health, our bodies often send us a signal that they need more support, more nutrients. Time and time again, we’ve seen that once we give the body those nutrients, magic begins to happen. For many pain disappears, blood pressure drops and conditions begin to be resolved. The body comes back into balance.

It is a delightful journey learning how the body thrives. Join us to learn more:

So there you have it.

We understand the move toward quick, convenient foods to help us deal with the full lives we all have. But there can be a price we pay in our health if we neglect to provide the high level of nutrients that our bodies need to stay healthy.

To take a first step, begin by adding dark, leafy greens twice each day. And make it a big serving. Notice how your body thanks you.

Or contact us in the “Comments” section below and we can help you develop a routine with delicious, High Nutrient Dense whole foods that doesn’t require you to spend hours in the kitchen.

And to download a copy of the charts we showed, click on the image below.

SAD-MAD-HND Meals
SAD-MAD-HND Charts
HND Food List

Today’s recipe is a carrot cake Bill made last night. The base is garbanzo beans (chickpeas). And is it ever delicious. It is a blessing to have desserts that are health giving and a treat as well. I think it would also make a great breakfast meal. Try it and see what you think.

To Your Amazing Health,

Connie and Bill

Health Giving Carrot Cake

Carrot Cake

1 28-ounce can of chickpeas or 2 15-ounce cans
1/3 cup ground flax
½ cup water
1 tablespoon coconut oil
4 Tablespoons maple syrup
¼ tsp stevia
2 teaspoons baking powder
2 tsp ground cinnamon
1 1/2 cups rolled oats
2 1/2 cups carrots, medium grate
1 cup raisins

Preheat the oven to 350º F.

Add the flax to the water, mix well and set in the refrigerator for 15 minutes. This is a flax egg.

If you’re using your food processor to grate the carrots, grate them now and set aside.

Drain chickpeas and put them in a food processor with the coconut oil. Process them until relatively smooth. They don’t need to be puréed, a little chunky is fine.

Now add the maple syrup, stevia, baking powder, cinnamon, rolled oats, and the flax egg from the fridge. (That’s everything except the carrots and raisins.) Process until it’s well mixed.

Add the carrots and pulse until they’re well blended in.

Put the batter into a bowl and fold in the raisins.

Spoon the batter into an 8” x 8” baking pan and bake for 50 minutes.

Remove from the oven and let cool completely before cutting into squares.

Regeneration And Health

Now is the perfect time to ensure our immune system is strong and support our bodies to regenerate. We replace 50 billion cells a day. We have a new liver in 6 weeks and a completely new skeleton in 3 months.

And with this rapid renewal, the new cells can be healthier or less healthy than the ones they’re replacing. We like to do everything we can to ensure the new cells are healthier, so we focus on High Nutrient Dense foods for our meals. Would you like to join us?

We’re starting another Course on Regeneration and Natural Weight Loss March 27th where we focus on the High Nutrient Dense food plan that we’ve shared with hundreds of people over the years with tremendous success.

We’d love to have you join us. It’s a 6-week, guided online course and everything is recorded so you can participate on your time schedule. It includes a weekly community call, personal coaching, amazing recipes and video lessons that are delightful and very effective.

We talk about it more in this week’s video:

Here’s what participants from the last course have said:
“The program’s great and your positive attitudes and support has been incredible for me.” JoAnn.
“It didn’t matter what the issue or problem was, there was always a great solution from Bill and Connie. I thought it was really special. I was preparing for knee surgery and the course helped me reach my weight loss goal.” Dianne.
“I loved the group interactions. I enjoy being with like-minded people and their sharing of wonderful information.” Liz.

If you’re interested in the Course, contact us in the “Comments” below and we’ll talk together. We’ll support you to follow your own inner intelligence to know if this Course is for you.

The recipe today is a great Bean Dip with Fresh Herbs. It’s a delicious spread on Corn Thins, Rice Cakes or especially as a dip with vegetable sticks. And it only takes minutes to make.

To Your Amazing Health,

Connie and Bill

Dill and Red Onion Or Chive Bean Dip

Dill, Chive or Red Onion Bean Dip

16 oz. can garbanzo beans (chickpeas) drained
16 oz. can cannellini beans drained
1/3 cup fresh dill + more to garnish
Juice of 1 lemon, about 3 tablespoons
3 cloves chopped garlic cooked in 1 tablespoon avocado oil
2 tablespoons chopped red onion or chives 
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
1/8 teaspoon fresh black pepper
Red pepper flakes (to add color on top)

Cook garlic in avocado oil until fragrant. Next add garlic and all ingredients to a food processor and blend until smooth, stopping to scrape sides when needed. Garnish with fresh dill and serve.

Thinking About Coronavirus

What an amazing time we are living in. Our ability to interact with and know what most of the people of the world are experiencing is Wow!

A question I’ve been asking, “Is the coronavirus an opportunity or a disaster?” To me, I see that it’s how I think about the virus that determines my experience of it. I see I can, with a single thought, begin to build a reality that is fearful or full of possibility.

We talk about this more in this week’s video as well as what we can do to ensure our immune system is working at its best.

In the midst of great challenge, it is clear the more I trust life and rest in and accept how it unfolds, life guides me to expand into more of my potential. If I resist what is happening, I go into busy thinking about how things should be, could be, must be… and I suffer. What if there’s an inner wisdom we can trust for guidance? And what if it’s available to all of us all the time? For me, that wisdom leads again and again to a life I love, a life devoted to serving others.

I am deeply grateful.

Brown Rice Spiral Pasta With Vegan Alfredo Sauce

The recipe is a most delicious Alfredo Sauce that we use on brown rice spiral pasta. The sauce is made with cashews, nutritional yeast, onion, garlic, fresh lemon juice and sea salt and ground black pepper. We enjoy it probably once every 6 weeks or so.

Enjoy.

To Your Amazing Health,

Connie and Bill

Alfredo Sauce Recipe

Veggies Added to Pasta and Alfredo Sauce

1 medium onion, chopped
4 garlic cloves, chopped
1/2 cup vegetable broth or purified water
1/2 heaping cup raw cashews
3-4 tablespoons lemon juice
1/4 cup nutritional yeast
1 teaspoon fine sea salt
3/4 teaspoon ground black pepper

Add the onion, garlic and broth or water to a large pan over medium heat. Cook for about 8 minutes until very tender and the liquid has cooked off.
Add the onion and garlic to a blender with the cashews, lemon juice, nutritional yeast, sea salt and pepper. Blend on high for a couple of minutes until very creamy and smooth. Add more broth or purified water if necessary to reach desired consistency.
Taste and add more sea salt and pepper if desired.
Serve over brown rice pasta spirals. (Note: Be sure to add sea salt to your pasta water before cooking pasta to add flavor.)

We enjoy this sauce and pasta mixed with vegetables and dark leafy greens. We cooked sliced mushrooms with red pepper and spinach and a tablespoon of Avocado Oil. We dished it by topping the pasta with Alfredo Sauce, then adding the cooked vegetables and topping them with another drizzle of Alfredo Sauce. We always sprinkle the Cashew Parmesan on top to complete a pasta dish. The Cashew Parmesan recipe is here. Enjoy!