Success Stories

We wanted to share the wonderful results of some of our clients who were wanting better health. Please join us:

So if you want improved health and/or how to enjoy a bonus of natural weight loss, please contact us below for a free session. We would love to get to know you and share what we do so your inner wisdom can guide you to the innate health and well-being you naturally are.

The recipe today is Chia Pudding. Quick and easy to make and very yummy. We love sharing dessert recipes that are part of the High Nutrient Dense family.

To Your Amazing Health,
Connie and Bill

Chia Pudding

Chia Pudding

1/2 cup almonds
1 1/2 cups water
16 drops (1 dropper full) of Stevia
1 tablespoon of Maple Syrup or Honey
1/2 teaspoon cinnamon
pinch of sea salt
1/4 cup chia seeds

Add the almonds and 1/2 the water in a blender and blend on high until smooth. 1-2 minutes.

Add the rest of the water and all other ingredients except the chia and blend well.

Add the chia and pulse a few times to mix the seeds in.

Let it rest for a minute and pulse again.

Let it rest one more minute and pulse again. By now, the chia should be getting gelatinous and evenly distributed.

Pour this in to a container and refrigerate, or pour it into several smaller containers and add some of the optional additions below for variety.

Optional additions can be chopped almonds, fresh or frozen fruit, cacao nibs, mint, etc.

Health Or Convenience?

What are the benefits of eating High Nutrient Dense Foods versus fast, processed, convenient foods? There is a world of difference.

Our bodies are designed to maintain a high level of health. And when we aren’t experiencing great health, our bodies often send us a signal that they need more support, more nutrients. Time and time again, we’ve seen that once we give the body those nutrients, magic begins to happen. For many pain disappears, blood pressure drops and conditions begin to be resolved. The body comes back into balance.

It is a delightful journey learning how the body thrives. Join us to learn more:

So there you have it.

We understand the move toward quick, convenient foods to help us deal with the full lives we all have. But there can be a price we pay in our health if we neglect to provide the high level of nutrients that our bodies need to stay healthy.

To take a first step, begin by adding dark, leafy greens twice each day. And make it a big serving. Notice how your body thanks you.

Or contact us in the “Comments” section below and we can help you develop a routine with delicious, High Nutrient Dense whole foods that doesn’t require you to spend hours in the kitchen.

And to download a copy of the charts we showed, click on the image below.

HND Food List

Today’s recipe is a carrot cake Bill made last night. The base is garbanzo beans (chickpeas). And is it ever delicious. It is a blessing to have desserts that are health giving and a treat as well. I think it would also make a great breakfast meal. Try it and see what you think.

To Your Amazing Health,

Connie and Bill

Health Giving Carrot Cake

Carrot Cake

1 28-ounce can of chickpeas or 2 15-ounce cans
1/3 cup ground flax
½ cup water
1 tablespoon coconut oil
4 Tablespoons maple syrup
¼ tsp stevia
2 teaspoons baking powder
2 tsp ground cinnamon
1 1/2 cups rolled oats
2 1/2 cups carrots, medium grate
1 cup raisins

Preheat the oven to 350º F.

Add the flax to the water, mix well and set in the refrigerator for 15 minutes. This is a flax egg.

If you’re using your food processor to grate the carrots, grate them now and set aside.

Drain chickpeas and put them in a food processor with the coconut oil. Process them until relatively smooth. They don’t need to be puréed, a little chunky is fine.

Now add the maple syrup, stevia, baking powder, cinnamon, rolled oats, and the flax egg from the fridge. (That’s everything except the carrots and raisins.) Process until it’s well mixed.

Add the carrots and pulse until they’re well blended in.

Put the batter into a bowl and fold in the raisins.

Spoon the batter into an 8” x 8” baking pan and bake for 50 minutes.

Remove from the oven and let cool completely before cutting into squares.

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.


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!

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.