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.

An Invitation To A 3 Day Amazing Health Experience

We invite you to a 3 day experience of eating High Nutrient Dense whole foods to know the amazing power of your body to nourish and cleanse and to naturally heal itself. Watch what happens to your body when you eat this way for 3 days. Most everyone comments on the increase in clarity, energy and vitality they feel. What could be better than that? And it’ so easy. Join us for more in the video:

To get a copy of the High Nutrient Dense Food Plan from our Resources page, click here. Follow it for 3 days and see the magic that happens.

In addition to food, our thinking can affect our health. In the video Bill talks about when we’re in a low mood, if we stop, relax and settle, our thoughts flow through so we don’t get caught up in the stress of the thinking and the health consequences that can arise. From a settled mind we naturally experience our innate health and well-being.

Today the Recipe is Manna Bread. It’s an ancient form of bread made from sprouting the grains rather than milling them and it contains no yeast. And we fermented the sprouts with Kombucha to give it a wonderful sourdough taste that we love. Fermenting the grains also increases the nutritional value of the bread. We add raisins and cinnamon. Oh wow, it’s worth sprouting and fermenting.

Sourdough Manna Bread

To Your Amazing Health,

Connie and Bill

Sourdough Manna Bread

Sprouting Rye Berries
  • 2 Cups Rye Berries to sprout, equals 4 Cups sprouted
  • 1/2 Cup Raisins
  • 1 tsp. Sea Salt 
  • 1 tsp. Cinnamon 
  • 1 bottle Kombucha

Instructions–

Sprouting 

  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 lid, rinse the sprouts again, and leave them in an upright 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 leave them to drain fully in the dish.

Click here to download a more detailed explanation of Sprouting from our Resources page.

Checking Sprouts 

  1. Around the second day the rye should have sprouted (it can take a little longer depending on temperature) and the sprouts should be as long as the kernel of rye. This is as long as you want the sprouts to get. Any longer than this the sprouts have the risk of tasting bitter and green. Try to keep an eye on them, they can grow fast.
  2. As soon as the tails are as long as the grain, drain and rinse the sprouts. You’re now ready to ferment the grains.
Baked Sourdough Manna Bread

Fermenting the Bread

  1. Rinse the sprouts one last time and drain them well.  Cover them with a mixture of two thirds Kombucha and one third water and let ferment for 2 days for a sourdough taste. Drain them well. You’re now ready to make the bread.

Making the Bread

  1. Combine in a food processor with the raisins, cinnamon, and salt. Process the mixture until a coarse dough is made. I stop whirring the dough when it begins to form a ball. You can process it more if you want a finer bread, but don’t puree it.
  2. Grease your hands well and on a parchment-lined tray, shape the dough into a loaf shape – around 5″ x 9″ and 1 1/4″ to 1 1/2″ tall. If you make it thicker than this, it might be sticky in the middle.
  3. Bake at 250 F. for 1½ hours, then turn the bread over to bake on the opposite side, baking for another 1½ hours. Let the bread cool before slicing.

Because of the lack of preservatives, this bread is best wrapped and stored in the fridge.

First Easy Step To Better Health

People ask me, “How can I take a first step to better health?” Today’s recipe is an answer. It’s all about a one dish meal made of High Nutrient Dense Whole Foods. And it tastes amazing. Not only does it taste great, it makes at least 2 meals for 2 people. I love that.

High Nutrient Dense Foods give the body what it needs to regenerate health and help flush out toxins. This dish fits the bill.

Our video explains some of the benefits of this meal and also how we can make lasting changes in our diet and lifestyle for better health without using will-power or control:

Enjoy this recipe. And, what we do to change it up the second day so it’s a new taste is add another ingredient. With this soup we added a hot sauce made by a farmer friend who grows hot peppers. Other times we’ll add frozen corn or peas. Or maybe throw in some cumin seeds. Something this simple can transform it into a whole new dish. And I spend less than a minute to make it happen. How’s that for healthy “fast food”?

High Nutrient Dense One Dish Meal

To Your Amazing Health,
Connie

Lentil and Veggies One Dish Meal

1 cup red lentils
1 onion, diced
2 inch piece of ginger, minced
2 garlic cloves, diced
1 tablespoon avocado oil
1 whole cauliflower
1 bunch broccolini, cut in 2 inch pieces, discard tough parts of stem
1 large beet, cubed
1 parsnip, cut in half moons
1/2 small cabbage, cut in 1 inch pieces
3 inch piece of Daikon radish, cut in triangles
2 stalks celery, cut in diagonal pieces
1 Jalapeño pepper, seeded and diced
1 bunch green onions, cut in diagonal slices (save for garnish)
1/2 teaspoon turmeric
1 teaspoon marjoram or oregano
Sea salt and ground black pepper to taste
6 cups purified water

In a large pan add oil, onion, garlic, ginger, celery and sauté until beginning to soften.
Now add cauliflower, carrots, beet, Daikon, cabbage and purified water. Bring to a boil.
Add lentils, Jalapeño, turmeric, marjoram and black pepper. Cover pot and turn heat to “Simmer” for 20 minutes.
When veggies are soft, break cauliflower into pieces, add the sea salt and adjust black pepper if needed.
Serve with green onion garnish.
Enjoy.