Unravel Food Habits

I promised this week to give some ways to unravel food habits. Have a look and listen:

So we just notice when our mood begins to turn down, the red warning dashboard light is on. Pause, slow down, pull over. Let the habitual thoughts float on by. Or we can check into our wisdom when we’re relaxed. We’ll be guided to well-being every time.

Basically, what we’re pointing to is to let the mind settle because it’s our thinking about what’s going on that’s creating the pressure to reach for food and not the circumstance we’re thinking about.

When we see what’s going on and how we’ve linked up food with changing how we feel, the idea of eating when we don’t need to doesn’t make as much sense any more. The old way of thinking starts to unravel and we start having much more freedom around food.

Connect with us below if you want to know more. We’re offering a free session to explore and have insight.

The recipe is a raw tomato, spinach and fresh orange soup. So delicious. Perfect for an end of Summer treat.

To Your Amazing Health,
Connie and Bill

Spinach Soup With Cucumber Noodles (Serves 2)

2 pints of cherry tomatoes
2 stalks celery cut in large pieces
2 garlic cloves, peeled
2 fresh oranges, peeled
8 cups baby spinach
2 cucumbers spiraled into noodles or cut in cubes
Pinch of sea salt (optional)

Place all ingredients except cucumber in a food processor. Blend until smooth.

Create cucumber spiral noodles or dice in medium shapes and place in serving bowl. Pour soup over top and enjoy.

Note: you can warm the soup slightly if you wish. My preference is raw.

Food Habits

Have you ever found yourself feeling stressed or uncomfortable and then reaching for food to give relief? I think we all have. And over time this creates a habit. Explore more about this with us:

So, if you have a food habit you’d like to get away from, get curious about your thoughts and feelings that fuel the reach. Next week we’ll talk more about how we can dissolve habits. Join us then.

The recipe today is a Moroccan Eggplant Tomato Stew with lots of peppers, but not too hot. It is an amazing dish and simple to make. Enjoy.

To Your Amazing Health,
Connie and Bill

Moroccan Eggplant Tomato Garbanzo Bean Stew

Moroccan Eggplant Tomato Garbanzo Bean Stew

1 medium to large eggplant diced (do not peel)
1/4 teaspoon sea salt
2 tablespoons avocado oil
1/4 teaspoon sea salt
1 large onion, diced
3 to 5 garlic cloves, minced
1 zucchini, cut in small pieces
1 28 ounce can fire roasted tomatoes
1 tablespoon cumin
1 tablespoon smoked paprika
2 cups cooked garbanzo beans (chickpeas)
1 tablespoon maple syrup
2 tablespoons red curry paste
1 Poblano pepper, seeded and diced
1 Jalapeño pepper, seeded and diced
2 Thai peppers, seeded and diced
1 small cayenne pepper, seeded and diced
1 sweet red pepper, seeded and diced

Heat oven to 425 degrees Fahrenheit. Line a baking dish with parchment paper and add egg plant. Sprinkle well with sea salt. Bake for 35 minutes. After 20 minutes turn and continue baking. Set aside.

In a large pan add avocado oil, sea salt, onion and garlic. Stir well. Add Zucchini and let cook until onions are transparent.

Add tomatoes, eggplant, cumin and smoked paprika. Cook for 5 minutes. Stir well.

Add garbanzo beans, maple syrup, curry paste, all peppers and stir well. Cook 10 to 15 minutes.

Serve over brown rice mixed with minced parsley. Enjoy.

Cravings And Peanut Butter

This week we talk about cravings and peanut butter. Join us for more:

What if all we want to do is expand into more of who we are and live in a settled mind? What if that’s actually what has us feeling good (or better) rather than all the things we turn to in an attempt to feel better?

We hook up feeling good (our settled mind) with food or other activities and form a habit. We can be free if we simply recognize it’s the settled mind we crave, not the food.

Supporting people to recognize this and unravel habits around food is the work we are loving. If you want to know more, contact us for a free session in the “Comments” below.

Today’s recipe is tomatoes from the garden blended with sunflower and pumpkin seeds to make an oil free dressing. The high oil diets we have in North America are what fuel the obesity epidemic and so many other health conditions. Try this delicious dressing on cooked greens or salad. It pulls the oil in a bottle out of salads and gives the body whole food oils full of nutrients.

To Your Amazing Health,
Connie and Bill

Tomato And Seed Oil Free Dressing

Kale, Chard, Cabbage and Runner Beans With Dressing

½ cup sunflower seeds
1/2 cup pumpkin seeds
1 tablespoon tamari
1 tablespoon apple cider vinegar
3 tablespoons nutritional yeast
2 limes juiced
1 1/2 cups purified water
3 tablespoons raisins
1 medium to large tomato
2 garlic cloves
Sea Salt and Ground black pepper to taste

Add all ingredients to a blender and blend until smooth.
Store in a jar in refrigerator.
Use within 5 days.

Eat Healthy, Taste Changes

When we eat plant based, whole foods our tastes change. We want less salt, fat and sugar. This is a great contributor to why we lose weight naturally when we eat foods that support our health.

Dr. Michael Greger in a 2-minute clip we’ve included, says more. Join us here:

Bill and I have noticed our tastes change often during the last 30 years of eating plant based, high nutrient dense, whole foods. We love this way of eating. In fact, we don’t even have a desire to go out to eat any more because the food we prepare is so delicious and fulfilling.

In our course for Health and Natural Weight Loss, we give support for people to change to plant based, whole food eating. There’s lots of recipes, one-on-one coaching to make the shift effortless, video lessons, a community call and a private social media page where we post dishes we make and discoveries we experience.

If you want a free session of coaching about how to leave old, unhealthy habits behind, connect with us below in the “Comment” section.

The difficulty some people face when changing to plant based eating is enjoying dark leafy greens because greens have a natural bitter taste. Today’s recipe is an example of how to change that. Cook greens with sweet red peppers, carrots and Jalapeño peppers. Then top it all with an oil free dressing made from nuts and seeds. Enjoy!

Greens cooked with Carrots, Sweet Peppers and Jalapeno

To Your Amazing Health,
Connie and Bill

Greens With Carrots and Peppers

1/2 bunch kale, washed and torn in small pieces without stems
1/2 bunch chard, washed and torn in small pieces without stems
1/3 small cabbage, cut in small pieces
1 large red pepper, seeded and diced
1 Jalapeño pepper, seeded and de-veined
2 carrots, washed and cut in chunks
1/4 cup purified water

Add carrots, peppers, cabbage, kale and chard to a large pan. Add 1/4 cup purified water and turn heat to medium. When pan is hot, cover and cook for 7 minutes.
Serve on individual plates topped with nut and seed dressing recipe below.

Sweet And Sour Oil Free Dressing

Sweet And Sour Dressing on Greens

¾ cup almonds
½ cup sunflower seeds
3 heaping teaspoons nutritional yeast
1 teaspoon Dijon mustard
3 tablespoons capers
1-tablespoon apple cider vinegar
3 tablespoons raisins
juice of 1 lemon or lime
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 ½ cups purified water

Add all ingredients to blender and blend until smooth.
Store in refrigerator and use within 5 days.