If you haven't already or you're just dabbling with it, here's a sincere invitation to give a Whole Food Plant Based (WFPB) way of eating a try. Now, why would we want to do that?

The health benefits of eating WFPB are well documented, but today we invite you to give it a try because it allows you to go to another level of your life, not just your health.

Join us to hear more.

When you eat WFPB you really feel good. As the body comes more into balance and health improves with this type of eating, it allows you to relax more into life. And that's a wonderful place to be.

The easiest way we see to do this is to give it a try. Give it a test, a time period, 30 days for instance, where you let go of processed foods and replace them with whole plant foods. There are hundreds of recipes on our website and a gazillion more on the web so there's no lack of what to prepare.

The reason we're so confident that this will work for you is because our bodies are always healing. They're designed to restore health, to regenerate, when we give them what they need. And what we've found provides our bodies with what they need is a WFPB diet. It's how we saw our health restored as well as hundreds of clients we've worked with.

And not only does the regeneration occur on the physical level, going WFPB affects our mental and emotional state too. Research has shown a greater tendency to anxiety and depression with a diet high in Ultra Processed Foods (junk food). And in the same way our arteries restore to a healthy condition on whole, plant foods, our psychology does too. Isn't that amazing?

So, what do you want in life? I want to live at the highest level of health and well being possible. And also live the highest Truth.

We invite you to take a step and give yourself a chance to see what WFPB can do for you.

Don't hesitate to reach out in the comments section below if you'd like more guidance.

The recipe this week is a Baked Pasta Florentine. It's a delicious dish with pasta, whole grain, lots of spinach and other veggies smothered with a creamy cashew sauce. Give it a try.

To your Amazing Health,
Connie and Bill

Baked Pasta Florentine (Serves 6-8)

Casserole:

• 1 11-ounce tub of spinach
• 6 ounces pasta, Penne  pasta is nice for this dish
• 1 1/2 cups cooked farro, brown rice, quinoa or your favorite grain
• ¼ cup vegetable broth
• 1 large onion, diced
• 1 red or orange pepper, diced
• 1 cup cherry tomatoes, halved or regular tomato, cubed
• 1 cup frozen cauliflower
• 1 cup frozen broccoli
• Breadcrumbs to top

Sauce:

• ½ cup raw cashews
• 1 ¾ cup vegetable broth
• 15 ounce can white beans, drained and rinsed
• 2 tablespoons soy sauce (low sodium)
• 1 lemon, juiced
• 1 teaspoon mustard
• ¼ teaspoon red pepper flakes

Cook pasta in boiling water until just tender, about 6 minutes. Drain and set aside.

Preheat oven to 350º.

Place onion and ¼ cup vegetable broth in a non-stick frying pan. Cook, until onion softens, about 5 minutes and set aside.

Add cashews to blender with 1¾ cups veggie stock, onion, beans, soy sauce, lemon juice, mustard and red pepper flakes. Process until very smooth, approximately 45 seconds.

In a 9 x 13 casserole dish, add half to three quarters of a tub of spinach. Top with pasta, grain, red pepper, tomatoes, cauliflower and broccoli.

Carefully pour the sauce over top of casserole.

Now sprinkle with breadcrumbs.

Cover and bake 30 minutes. Remove cover and continue cooking 15 minutes more to let breadcrumbs toast.

Let rest for 5 minutes before serving.