What Gets In The Way Of Living Who We Really Are?

Today’s video asks the question: “If wisdom, innate health, resilience, love, compassion, creativity is who I really am, what gets in the way of my living that?”  Have a look.

Also we invite you to experience a free session or two with us to go deeper into who you are and enjoy leaving urges and habits behind, leave the kinds of thinking that pull us into eating those things we know aren’t great or create anxiety in our lives.

We love sharing this Understanding and want everyone to know their true nature. To no longer be run by cravings and habits, but guided by your innate health and wisdom. Check within to see if you would enjoy a free session or two to explore this Understanding. You can let us know your interest or ask any questions in the “Comment” section below.

Balsamic Oil Free Dressing on Greens and Veggies

I’m sharing another Oil Free Dressing recipe to use with cooked dark leafy greens and on salads. This one is from Forks Over Knives, a great video on Netflix by T. Colin Campbell, author of The China Study. Enjoy.

To Your Amazing Health,

Connie

*Oil Free Salad Dressing (Serves 2)

  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon dried basil (or other dried herbs)
  • sea salt and freshly ground black pepper
  • 2 teaspoons purified water

Add all ingredients to a glass jar, shake well and serve.

*From Forks Over Knives and chef Katie Simmons.

Who Are We, Really?

In our video today we share more about who we really are. Our experience of life is feeling our moment, to moment, to moment thinking. What we experience is our thinking, what we are thinking and feeling. Who we really are is something much deeper and so totally amazing:

So the homework this week is to become curious when you want to grab for something that isn’t ideal, notice your chatty thinking. Nothing to do. Just notice your thinking and watch it shift. The desire to grab vanishes. See for yourself.

Also, we would love to hear any questions or comments from you in the “Comment” section below. We always respond and welcome questions especially.

Thanks so much for joining us. We love talking about this Understanding and the changes it brings our lives. For example, today I was working at my part time job and I felt such sweet love for everyone I was interacting with, for no reason. I also felt love for all of humanity. It surprised me.

Cesar Dressing on Dark Greens and Veggies

Our recipe today is a Cesar Salad Dressing made from cashews. It is oil free and full of fiber and nutrients. I find oil free dressings very delicious and support me staying trim. Enjoy.

To Your Amazing Health,

Connie

Cesar Dressing

Ingredients for Dressing

3/4 cup raw cashews
1/2 cup purified water
3 tablespoons Nutritional Yeast
1 1/2  lemons, juiced
2 teaspoons Dijon mustard
1 large garlic clove, peeled
1 tablespoon maple syrup
1 tablespoon capers
pinch of sea salt
fresh ground black pepper to taste

Put all ingredients in a blender. Blend until smooth and serve. This is so yummy on dark leafy greens or a Romaine lettuce salad.

The Nitty Gritty

Today our video explains how our minds work and how we can access our wisdom easily for innate health and well-being. This to me is the real nitty gritty of life.

In summary, when we have lots of active thinking, that can create lots of feeling. We can feel tense and stirred up, looking for food or something to calm us down. And when we have an urge and immediately stop, slow down and relax, we return to our true nature, who we really are are. From that settled place, for me, immediately the desire to eat to relax disappears. It’s amazing.

Try it for yourself this week. When you have an urge to eat and there’s no hunger or you want something that you know isn’t great for your health, stop, slow down, relax. From there see if everything changes and you’re guided by who you really are to choose what supports and nurtures you in all ways.

Love to have your comments and questions in the “Comment” section below. We love hearing from you always.

The recipe today captures the tail end of the garden’s bounty. It’s getting cold here and we won’t have fresh produce from the garden much longer. So let’s make hay!

It is one of the quickest, simplest dishes we ever cook. Take 2 large zucchini, the ones that somehow grow large without our seeing them. Cut them into quarter chunks, add them to a pot with butter, salt and pepper and cook until soft. Then mash it all up with a potato masher and serve. Heaven.

I served it with a lettuce, arugula, fresh tomato, cucumber and Moroccan olive salad. We garnished the salad with shallots and capers. No need for any dressing. Just so good.I feel so grateful for all the beautiful food we enjoy. Such a blessing!

End of Summer Salad

To Your Amazing Health

Connie

Zucchini Soup

2 large zucchini, cut in slices and quartered
2 – 3 tablespoons butter
Sea salt and ground black pepper to taste

Put all ingredients in a large pan. Cover and turn stove on low. The sea salt pulls the juices out of the zucchini and it cooks in its own juice. When soft, mash with a potato masher and serve.

Listen to Your Body

Any of you who have taken a class from me have probably heard me say, “Listen to your body” when it comes to making food choices that are the most nourishing and health promoting. This is one of the keys to having amazing health effortlessly.

Today we talk about how it is that listening to our bodies can provide the guidance we’re looking for to have amazing health.

Remember to get curious when you choose food this week. Where is your choosing coming from? Is it our busy thinking mind wanting to calm down, so we eat to settle into who we really are? Or are you choosing from your wisdom, your knowing, your common sense, your intuition, the deeper part of who you are, always guiding us to have an amazing life with amazing health?

Kale, Cabbage, String Beans, and Golden Beet Leftovers

Today’s recipe is one that takes leftover kale, cabbage and garden veggies and adds more colorful veggies and pumpkin seeds. This makes leftovers into a dinner you’ll love.  Dark greens and garden vegetables are the mainstays for our lunch and dinner. They have the highest nutrients and support health in amazing ways.

Take leftovers from lunch of kale, cabbage, string beans and beets and add carrots and pumpkin seeds, that’s all.  The dish requires very little cooking and takes minutes to prepare. We dress it with a little umeboshi vinegar and olive or avocado oil before serving, and that’s our yummy dinner.

Greens, Veggies and Pumpkin Seed Meal

To Your Amazing Health,

Connie

Greens, Vegetables, Pumpkin Seeds For Dinner

Small cabbage, cut in small pieces
5 stalks of kale, tear into pieces (you can freeze the stems to cut fine and use another day in vegetable soups)
30 string beans, cut in pieces
3 beets, cut in half and then in quarters
3 carrots, slice in rounds
1/2 – 3/4 cup pumpkin seeds
1/4 cup purified water

Add all the vegetables and purified water to a large pot. Bring to a boil, cover and lower heat. Cook for 7 to 10 minutes until tender. Add pumpkin seeds, stir well. Cook for an additional 5 minutes.

Dress dish with umeboshi vinegar and olive or avocado oil. Yummmm!