Do you ever have cravings for something that you know isn’t healthy, but you want it anyway? Interesting, isn’t it, how we can know what’s good for us and yet want, almost desperately sometimes, what we know isn’t good? Why does that happen, do you think?
Well, it seems pretty universal. We have yet to meet someone who hasn’t experienced this. So, we’ve seen that our job, if we want to help people get healthy and lose weight naturally, is more than just teaching what food and lifestyle choices support our bodies to restore health.
We’ve seen that there’s often a mental and emotional component involved in our food choices that can override what we know. That’s fascinating, and we’ve been leaning how to support people in becoming free of their cravings without will-power through a simple understanding.
This is an important part of the 6-week, online guided course we’re starting again on March 29th. Watch the video below to learn more about how cravings are created and what the new course includes:
Everyone who participated in the last 6 Week Course really loved it. One client shared this, “The most valuable thing for me was being introduced to this world of food I didn’t know existed and I didn’t know I liked. So good to have these recipes and know what to do. I really appreciate the personal coaching from Bill and Connie. And the way everything was presented was an invitation rather than a ‘have to.’ This made a huge difference for me.”
To learn more about the course, click on the “Classes” tab above and watch the video there. If you’re interested, contact us and we’ll answer any questions and support you to decide from your own knowing if the course is right for you. If you enroll before March 21st, you save $50.
The recipe this week is a Creamy Casserole creamed with homemade almond milk. Delicious.
To Your Amazing Health,
Connie and Bill
Wild Rice, Broccoli and Creamy Mushroom Casserole
2 cups cooked wild and long grain rice blend
1 1/2 cups vegetable broth
2 tablespoons avocado oil
1 small onion, finely diced
8 ounce Cremini mushrooms, diced
1 large broccoli head, cut in small pieces
1 medium carrot, finely diced
2 stalks celery, finely diced
2 tablespoons arrowroot thickener
1 cup almond milk (Made using 1/3 cup almonds and 2/3 cup water. Add to high speed blender and blend until smooth.)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
Precook the wild rice blend and set aside.
Preheat oven to 350º F.
In a large sauté pan, add oil, onion, mushroom, broccoli, carrot and celery and cook until tender.
Sprinkle the arrowroot into the vegetables and stir to incorporate it. Cook for another minute or two.
Add the vegetable broth and bring to a boil.
Add the cooked rice and almond milk, stirring to combine.
Continue cooking until it thickens and season with sea salt and pepper.
Fill an 8 inch X 8 inch casserole dish and bake for 20 minutes.
Remove from oven and top with Cashew Parmesan Cheese (recipe here) and allow to cool for 10 minutes.
The casserole is even better the next day and reheats well.