Circumstances Are Neutral

The more we understand the nature of the mind, and that we are always experiencing our moment to moment thinking, we see that circumstances are neutral. What gives circumstances life and flavor is the meaning we give to them.

Think of a debate, a political debate or a “family feud”. Two very different points of view about the same topic or incident. So, what if circumstances and topics are inherently neutral and it’s our thinking about them that gives them the meaning and importance they hold in our lives?

What kind of impact could this understanding have on our health? Take a few minutes to watch this week’s vlog to explore it more.

The recipe today is baked chickpeas with a Za’atar seasoning. We love having baked chickpeas around for a snack or to add to salads. Today’s recipe uses a Za’atar flavor base, which is a traditional Middle Eastern seasoning and gives a very herbal taste. It’s yummy. I always love variety and this flavor would be wonderful to top salads or dark leafy greens. Enjoy!

Baked Chickpeas with Za’atar

To Your Amazing Health,

Connie and Bill

Za’atar Flavored Baked Chickpeas

1 28 ounce can chickpeas, drained
1 tablespoon avocado oil
1 teaspoon sea salt
1 1/2 tablespoon za’atar seasoning

Add the oil with the spices to a large bowl and mix thoroughly. It makes a stiff paste.

Add the drained chickpeas and mix well so all the beans are evenly coated.

Lay parchment paper over a large baking pan and spread out the chickpeas.

Roast the chickpeas for 30 minutes stirring or shaking the pan every 10 minutes. A few chickpeas may pop. This is normal. The chickpeas are done when golden and crispy on the outside.

To make your own Za’atar:
1 tablespoon roasted sesame seeds
1/4 cup sumac (found at a Middle Eastern food store)
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon sea salt
1 teaspoon group black pepper

Add all ingredients to a blender and blend to combine. Store in a glass jar or plastic bag.


How Food Habits Are Created And Undone

Today we talk about 2 things, inflammatory foods and also habits and how they are created. It’s the nature of the mind to create habits and routines. These serve us by saving time and preserving energy, but sometimes the habits don’t serve us in the long run. We see this with some habits we have around our eating patterns.

Check out the video to learn more about how habits are created and how we can move beyond them to healthier choices.

Isn’t it interesting that inflammatory foods raise the stress hormone cortisol. “A single meal high in animal protein can nearly double the level of cortisol in the blood within a half hour of consumption,” to quote Dr. Michael Greger. And when we eat High Nutrient Dense Plant Based, our cortisol levels go down after a meal. No wonder we lose weight naturally eating this way.

Take a step into High Nutrient Dense eating with the recipe below. Black lentils made Mexican style served with half an avocado are so delicious.

Mexican Black Lentils with Avocado

We served the lentils with steamed cabbage, kale and broccoli topped with a Thousand Island dressing made of cashews and sunflower seeds. An oil free dressing you can make with the recipe below. It is yummy.

Cabbage, Kale, Broccoli With Thousand Island Oil Free Dressing

Contact us in “Comments” below if you wish our High Nutrient Dense food plan. Happy to send it to you.

To Your Amazing Health,

Connie and Bill

Mexican Black Lentils

2 cups Black Beluga Lentils, wash well and drain
5 cups purified water or unsalted vegetable stock
1 large onion, diced
5 cloves garlic, minced
2 inch piece of ginger, minced
1/2 teaspoon turmeric
1 tablespoon avocado oil
1 bunch cilantro, chopped
1 Roma tomato, diced
1 red pepper, cut in triangles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt or to taste
Large pinch of red pepper flakes or Mrs. Dash Extra Spicy
3 inch piece of Kombu sea vegetable to add minerals (when soft cut in tiny pieces and add back to lentils)

Put lentils and liquid in a large pan. Add Kombu, onion, garlic, ginger, turmeric and oil. Bring to a boil, cover and turn to “Simmer.”

After 20 minutes add cilantro, tomato, red pepper, oregano, cumin, coriander, red pepper flakes and ground black pepper. Stir well and cook until lentils are soft.

Add sea salt and adjust seasonings to taste. Enjoy.

Thousand Island Oil Free Dressing

1/2 cup raw cashews
1/2 cup raw sunflower seeds
1 cup purified water (add more if needed to thin dressing)
1/2 lemon, juiced
2 tablespoons Balsamic vinegar
1 large garlic clove
1 Roma tomato
1 tablespoon raisins (add an extra tablespoon for a sweeter taste)
3 tablespoons nutritional yeast
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt

Place all ingredients in blender. Blend until very smooth and velvety. Add more purified water if dressing is too thick. Put in a glass jar in the refrigerator. Will last 5 to 6 days. Great on greens, salads and veggies.