Is Your Body Thriving?

When we eat a Wide Variety of Organic, High Nutrient Dense Whole Foods our body thrives.

If you have wanted to give it a try, but just don’t know where to start, get in touch with us by clicking on “Contact Me” above. We’re offering 2 free in-person sessions with us to discover how to get started incorporating this delicious food that powers your body to thrive.

It’s so easy to have great health and losing unwanted weight naturally is a bonus. To learn more about having 2 free personal sessions, connect with us through “Contact Me” above.

The recipe this week is so very delicious. I’s a great example of how these High Nutrient Dense foods taste when we keep it simple and let the food speak for itself.

It’s red lentils as the base with onion, garlic, ginger, lots of celery and lots of carrots. Slightly sweet tasting and very filling. Enjoy.

To Your Amazing Health,
Connie and Bill

Red Lentils Celery and Carrots

Lentils, Celery and Carrot Dish

2½ cups red lentils
Veggie Stock or Purified Water to cover lentils by 2 inches
3-inch piece of Kombu sea veggie
1 onion diced
3 garlic cloves minced
2-inch piece of ginger minced
1/2 teaspoon ground turmeric
3 carrots cut in rounds
4 celery sticks cut on a diagonal
½ teaspoon marjoram
¼ teaspoon ground black pepper
Large pinch red pepper flakes
1½ tablespoons Avocado Oil
¼ teaspoon sea salt

In a large pot add veggie stock or purified water, kombu and red lentils. Add onion, garlic, ginger and turmeric. Cover and bring to a boil.

Add carrots, celery, marjoram, black pepper, red pepper flakes and Avocado Oil. Cook until lentils are soft.

Add sea salt. Take Kombu out of pot and cut in small pieces and return to pot. Stir well and serve.

Whole Foods

Whole Foods hold the key to Amazing Health and Natural Weight Loss. Eating whole foods, we eat close to Nature. And eating close to Nature provides us with the most Nutrient Dense food we can get. This ensures our bodies get what they need to stay healthy and vital. Join us to hear more:

Our bodies thrive eating whole foods, and we lose those extra pounds that processed foods tend to add. So, not only can we restore and maintain high levels of health with whole foods, but we find we start losing any extra pounds we might be carrying. It’s the nature of life. Simply put: a healthy body doesn’t carry excess weight.

The recipe this week is a sourdough Manna Bread made from whole rye kernels. Bread is typically made by grinding grains into flour and then, for most flour, processing it even more by removing some of the ingredients to give it a longer shelf life. Needless to say, this diminishes the nutritional value considerably from what’s in the whole grain.

Try this Manna Bread and let us know what you think. It is packed with nutrition and really delicious.

To Your Amazing Health,
Connie and Bill


Sourdough Manna Bread
  • 2 cups dry Rye Berries to sprout, equals 4 Cups sprouted
  • 1 tsp. Sea Salt
  • 1/2 cup Raisins
  • 1 tsp. Cinnamon
  • 1 cup Kombucha

This bread is made by first sprouting the rye berries, which increases the nutritional value of the grain even more than the whole berry. Then we ferment the sprouted berries to give it that sourdough taste. (You can skip this step if you don’t want the sourdough taste.)


  1. Add the rye berries to a large jar and fill with water. Let them sit in the water overnight on the counter. The next day, drain the water and cover the top of the jar with cheesecloth or a screen mesh with an elastic band holding it in place.
  2. Once the jar is covered with a breathable cover, rinse the sprouts again, and leave them on their side in a dish to drain (at around a 45-degree angle). Give the sprouts a rinse twice a day with fresh water. Drain the excess water off and place back in the dish at an angle.

Checking Sprouts 

  1. Around the second day the rye should have sprouted (it can take a little longer depending on temperature) and the sprouted tail should be as long as the kernel of rye. This is as long as you want to sprout the rye. Any longer than this the sprouts have the risk of tasting bitter and green. Keep an eye on them, they can grow fast.
  2. As soon as your tails are as long as the grain, you can begin making the bread. If you want the sourdough flavor, then follow the fermenting instructions first.

Fermenting (for sourdough flavor and added nutrition)

  1. Rinse the sprouts one last time and drain them well.  Add the kombucha and then add enough water so the sprouts are completely covered.
  2. Leaving the sprouts upright and covered, let them ferment for a sourdough taste for 2 days. Then drain them well.

Making the bread

  1. Add the sprouts to a food processor with the cinnamon, and salt.
  2. Process the mixture until a coarse dough is made. I stopped pureeing as soon as the dough began to form a ball.
  3. Add the raisins and pulse until the raisins are chopped and mixed through.
  4. Grease your hands well, and on a parchment-lined tray, shape the dough into a loaf shape around 5” x 9” and 1 ½” tall. If you make it thicker than this, it might not dry out correctly.
  5. Bake at 250 F. for 1½ hours, then turn the bread over to bake on the opposite side. Bake for another 1½ hours.
  6. Let the bread cool before slicing. Because of the lack of preservatives, this bread is best wrapped and stored in the fridge

You can make a variety of textures and flavours by varying the grains and additions

Grains (you can mix 2 grains together):

  • Rye
  • Wheat
  • Oat groats (the whole oat grain)
  • Kamut
  • Spelt

Here are some popular Additions to create variety. Feel free to make up any combination that sounds good to you. use up to 1 cup of additions per recipe:

  • Carrot Raisin
  • Cinnamon Date
  • Dried Fruits and Nuts
  • Pumpkin Seed, Sunflower Seed, Chia Seed

Where Are The Nutrients?

Lately we’ve been exploring the elements that provide the foundation for a healthy diet, basically a wide variety of organic, High Nutrient Dense whole foods. We continue this week by looking more closely at Nutrient Density:

A good way to ensure we are getting high nutrient density when we shop for food is to look for color. Head to the Produce Section with all the beautiful fruits and veggies. What gives the food color are all the different nutrients. So buy the brightest and most attractive foods. And by buying what is most attractive to us, we’re actually listening to the intelligence of our bodies, nudging us toward what it knows will provide the most benefit.

And remember to buy sprouts, they are little powerhouses of nutrients.

Also, buy some sea vegetables that you can add to grains, beans and lentils. Sea veggies are full of vitamins and minerals.

We’ve added the High Nutrient Dense food list below. Notice the Food Plan on the left side of the sheet. If you begin following this Plan your body will thank you. Most people are amazed at how their body responds so positively and quickly to these foods. It’s a journey worth taking. (You can download a copy by clicking on the image.)

And notice the Nutrient Density list on the right. By staying in the “Green Zone”, the foods above the Red Zone, you are giving yourself the highest nutrient density without any inflammatory foods.

Our recipe today comes from Anthony William and his Liver Rescue Book. We just completed his 9 day cleanse and totally loved it. This is a spinach soup over cucumber spirals that we found to be a WOW soup. It is quick to make and so delicious.

Spinach Soup Over Cucumber

To Your Amazing Health,
Connie and Bill

Spinach Soup Over Cucumber Spirals Recipe (2 Servings)

Spinach Soup

2 pints cherry tomatoes
2 stalks celery
2 cloves garlic
2 oranges, peeled
8 cups baby spinach
1 English cucumber

Place all ingredients, except the cucumber, in a blender and blend well. Spiralize the cucumber to act as the soup base. If you don’t have a spiralizer, just pulse cucumber in a food processor or dice finely. Pour blended liquid over cucumber and serve. (I added a few red pepper flakes for heat.)

Our Relationship With Food And Health

Continuing with our theme of having a real relationship, or a true relationship with food, this week we’ll talk about another element of what we call the “Laws of Nutrition”, eating a wide variety of food.

Because every food has different amounts of the different nutrients we need, eating a wide variety of foods helps ensure that we are getting it all. Our bodies need different nutrients at different times depending on activity levels, age, pregnancy, etc. So, eating a wide variety of foods helps keep the reservoir of nutrients high to be available when they’re needed.

A fun way to select a wide variety is when you grocery shop. Stand in front of the produce section or the bulk section and see what you are drawn to. Settle and just check into your body’s wisdom and it will nudge you to make amazing choices. Try it and let us know what you find.

By listening to our inner intelligence, we are creating a real relationship with food, a relationship based on food being supportive and nurturing, rather than simply tasting good or distracting us when we feel stressed.

Today we’re sharing a dressing for veggies and salads that is part of a 9 day Liver Cleanse we’re doing. We are amazed how absolutely delicious this is and completely free of any oil. Try it. It’s truly good.

Fresh Orange Dressing

To Your Amazing Health,
Connie and Bill

Fresh Orange Salad Dressing

1 cup fresh squeezed orange juice
1 clove garlic
4 to 5 drops of liquid stevia
1/8 teaspoon sea salt
1/8 teaspoon Cayenne pepper
1/4 cup purified water

Add all ingredients to a blender and blend until smooth. Use on veggies or salads.

So delicious.