Regeneration And Health

Now is the perfect time to ensure our immune system is strong and support our bodies to regenerate. We replace 50 billion cells a day. We have a new liver in 6 weeks and a completely new skeleton in 3 months.

And with this rapid renewal, the new cells can be healthier or less healthy than the ones they’re replacing. We like to do everything we can to ensure the new cells are healthier, so we focus on High Nutrient Dense foods for our meals. Would you like to join us?

We’re starting another Course on Regeneration and Natural Weight Loss March 27th where we focus on the High Nutrient Dense food plan that we’ve shared with hundreds of people over the years with tremendous success.

We’d love to have you join us. It’s a 6-week, guided online course and everything is recorded so you can participate on your time schedule. It includes a weekly community call, personal coaching, amazing recipes and video lessons that are delightful and very effective.

We talk about it more in this week’s video:

Here’s what participants from the last course have said:
“The program’s great and your positive attitudes and support has been incredible for me.” JoAnn.
“It didn’t matter what the issue or problem was, there was always a great solution from Bill and Connie. I thought it was really special. I was preparing for knee surgery and the course helped me reach my weight loss goal.” Dianne.
“I loved the group interactions. I enjoy being with like-minded people and their sharing of wonderful information.” Liz.

If you’re interested in the Course, contact us in the “Comments” below and we’ll talk together. We’ll support you to follow your own inner intelligence to know if this Course is for you.

The recipe today is a great Bean Dip with Fresh Herbs. It’s a delicious spread on Corn Thins, Rice Cakes or especially as a dip with vegetable sticks. And it only takes minutes to make.

To Your Amazing Health,

Connie and Bill

Dill and Red Onion Or Chive Bean Dip

Dill, Chive or Red Onion Bean Dip

16 oz. can garbanzo beans (chickpeas) drained
16 oz. can cannellini beans drained
1/3 cup fresh dill + more to garnish
Juice of 1 lemon, about 3 tablespoons
3 cloves chopped garlic cooked in 1 tablespoon avocado oil
2 tablespoons chopped red onion or chives 
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
1/8 teaspoon fresh black pepper
Red pepper flakes (to add color on top)

Cook garlic in avocado oil until fragrant. Next add garlic and all ingredients to a food processor and blend until smooth, stopping to scrape sides when needed. Garnish with fresh dill and serve.

Thinking About Coronavirus

What an amazing time we are living in. Our ability to interact with and know what most of the people of the world are experiencing is Wow!

A question I’ve been asking, “Is the coronavirus an opportunity or a disaster?” To me, I see that it’s how I think about the virus that determines my experience of it. I see I can, with a single thought, begin to build a reality that is fearful or full of possibility.

We talk about this more in this week’s video as well as what we can do to ensure our immune system is working at its best.

In the midst of great challenge, it is clear the more I trust life and rest in and accept how it unfolds, life guides me to expand into more of my potential. If I resist what is happening, I go into busy thinking about how things should be, could be, must be… and I suffer. What if there’s an inner wisdom we can trust for guidance? And what if it’s available to all of us all the time? For me, that wisdom leads again and again to a life I love, a life devoted to serving others.

I am deeply grateful.

Brown Rice Spiral Pasta With Vegan Alfredo Sauce

The recipe is a most delicious Alfredo Sauce that we use on brown rice spiral pasta. The sauce is made with cashews, nutritional yeast, onion, garlic, fresh lemon juice and sea salt and ground black pepper. We enjoy it probably once every 6 weeks or so.

Enjoy.

To Your Amazing Health,

Connie and Bill

Alfredo Sauce Recipe

Veggies Added to Pasta and Alfredo Sauce

1 medium onion, chopped
4 garlic cloves, chopped
1/2 cup vegetable broth or purified water
1/2 heaping cup raw cashews
3-4 tablespoons lemon juice
1/4 cup nutritional yeast
1 teaspoon fine sea salt
3/4 teaspoon ground black pepper

Add the onion, garlic and broth or water to a large pan over medium heat. Cook for about 8 minutes until very tender and the liquid has cooked off.
Add the onion and garlic to a blender with the cashews, lemon juice, nutritional yeast, sea salt and pepper. Blend on high for a couple of minutes until very creamy and smooth. Add more broth or purified water if necessary to reach desired consistency.
Taste and add more sea salt and pepper if desired.
Serve over brown rice pasta spirals. (Note: Be sure to add sea salt to your pasta water before cooking pasta to add flavor.)

We enjoy this sauce and pasta mixed with vegetables and dark leafy greens. We cooked sliced mushrooms with red pepper and spinach and a tablespoon of Avocado Oil. We dished it by topping the pasta with Alfredo Sauce, then adding the cooked vegetables and topping them with another drizzle of Alfredo Sauce. We always sprinkle the Cashew Parmesan on top to complete a pasta dish. The Cashew Parmesan recipe is here. Enjoy!

Life Is Inside Out Not Outside In

Research has shown that 80-90% of all diseases have a stress related component to them. Knowing this, we have looked for a way to support others to live with less stress in their lives and be healthier for it.

A couple of years ago we came across an understanding that takes a lot of the stressful aspects of circumstances out of our lives, and, boy, what a difference it’s made.

A key to this is understanding more about how life really works. For example, when something happens like we lose our job, the concern, anxiety or even depression (stress) we feel seems to be caused by losing the job. But, I’ve known people who have lost their job and they felt relieved. So, how can that happen?

Because the feelings we have come right on the heals of the circumstance, it looks like life happens from the outside-in. That a circumstance like losing my job creates the feelings I experience. It seems that what happens on the outside creates what I experience on the inside. But what seems to be a deeper truth is that life happens from the inside-out.

What if the feelings I have when I lose a job are completely related to the way I am thinking about losing my job? That could explain how it is that I could feel depressed or relieved by that same circumstance. What if it’s what I’m thinking, what I’m making it out to mean that’s creating my experience?

We’ve started asking ourselves this and it’s been a wonderful and very insightful exploration. We invite you to join us in the video to learn more:

It’s so amazing to begin to see that it’s our moment to moment thinking, not circumstances that determines our experience. And as we see this more, we find we aren’t trying to change and manage everything in our lives so much in order to feel better. That’s a big relief… and a lot less stress!

Today’s recipe is mushroom gravy. We use it on sweet potatoes or red skin potatoes and it creates a delicious main course. We always add a big salad or steamed dark leafy greens and veggies to complete our meal.

Mushroom Gravy

Give it a try and enjoy it’s deep, rich flavors.

To Your Amazing Health,

Connie and Bill

Mushroom Gravy

12 mushrooms (crimini is our favourite), sliced or diced
1 onion, diced
4-5 garlic cloves, minced
1 tablespoon avocado oil
1/4 teaspoon sea salt
3 tablespoons tamari (add more before serving if needed)
1/4 teaspoon ground black pepper
5 cups water
3 tablespoons kuzu*
Optional: 1 teaspoon sage or Mrs. Dash Extra Spicy

Add oil, salt, mushrooms, onion and garlic to a large frying pan. Cook on medium heat until onions are transparent.

Add tamari, black pepper and water and bring to a slow boil.

When boiling, add kuzu to a small bowl or measure cup with 3 tablespoons of water and mix well to dissolve completely.

Slowly pour the kuzu mixture into the boiling liquid, stirring as you pour. Keep stirring until the liquid is clear and thickened. 3-5 minutes.

Taste and adjust the saltiness with more tamari if needed.

* kuzu, also known as kudzu, is a thickener commonly used in Japanese and Macrobiotic cooking. It is from the root of the kuzu plant. It has many healthy benefits including being a digestive aid. It can be found in most health food stores. You can also use arrowroot or even corn starch as a substitute.

ANTIOXIDANTS, WHY AND WHAT FOODS?

Antioxidants are compounds that slow or prevent cell damage. Well, this means I can improve my health and experience anti-aging effects from what I eat. That’s truly important to me. What about you?

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Veggies From Our Garden

Scientists have performed extensive tests on many foods to learn which ones have the highest antioxidant levels. Thanks to them, we have charts of which foods to favour for the greatest antioxidant benefit. It’s no surprise to me that vegetables get a high rating.

When I read the foods with the highest antioxidant values, I shout, yes! Those are the foods I eat daily and that my body loves. This is another mega proof that our body’s natural intelligence always points us to what is most healthy if we listen.

The highest antioxidant food is small red beans. Aduki beans and all beans give us great antioxidants. I just cooked black lentils and  share the recipe with you below. That they contain high antioxidants, taste amazing and are a great protein source may inspire you to enjoy eating these little black gems.

Next on the list is berries—blueberries, blackberries, raspberries, all of them. Yum. I use these every day in my green smoothies.

Next is nuts—pecans, walnuts and hazelnuts. I use a handful a day as a snack or on cooked whole grains with sauerkraut in the morning for breakfast.

Next, of course, is vegetables. we can never get enough of those. I’m including photos of our garden bounty so you can see how much we love these antioxidant packed foods.

All the whole foods we recommend, vegetables, fruits, nuts and seeds, beans and lentils, whole grains and even seaweed are high in antioxidants and support our body to experience great health. If you look up our suggestions for breakfast, lunch and dinner on “Past Blogs” above, you’ll enjoy many recipes and food that pack a high antioxidant boost.

One last note, antioxidants help prevent aging, cancer, Alzheimers, heart disease and many others health concerns. Aren’t we lucky to receive these gifts of Nature for free in all the whole foods we enjoy? All we do is plant a few seeds in our garden or in pots on our patio, and voila, we enjoy a bounty of delectable, mouth-watering health. The benefits of Nature are constantly offering goodness into our lives, such a lucky life!

To your amazing health,

Connie

Black Lentils

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Black Lentils

1 cup black lentils, sort on a plate for stones, wash and drain
1 tablespoon coconut oil or ghee
1 small onion, diced
2 garlic cloves, minced
3 cups homemade vegetable stock or purified water
3 inch piece of Kombu sea  vegetable
1/2 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper

In a medium pan, heat the oil and sauté onion and garlic until beginning to be transparent. Add lentils and sauté until well coated with oil. Add the Kombu, vegetable stock or purified water and bring to a boil. Turn heat to low and cover. Cook until lentils are soft (approximately 45 minutes). Remove Kombu and cut very fine, then return to dish.

Season with sea salt and ground black pepper to taste. Serve and enjoy. (This is a delicious and very simple recipe. Use the lentils on their own,  or with cooked brown rice or frozen corn, or cold to top a salad.)