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This seventh day of December found me in need of some goodness, as my body feels like it is fighting off another attack of germs, with a dose of anxiety thrown in, just to keep me on my toes and on the proverbial pins and needles. Fortunately, for me, I didn’t have to look very far for the goodness that I was seeking, as I found it in the form of my youngest daughter. She is living proof that charity begins at home.
While both of my daughters are loving and caring young ladies, my youngest daughter is truly one of the most compassionate and kindest people I know. My daughters are among my greatest teachers, and I joke about wanting to be more like them when I grow up. Truth be told, I really do. During a season, when many children are making long Christmas lists and…
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I got this email from one of my favorite raw food experts, Jennifer Cornbleet
I want to share this with you.
Today I’m interviewing Marissa Vicario, a certified holistic health and nutrition coach who has inspired countless women to ditch the diet mentality, transform their relationship with food, and to become holistically hot in a way that’s fun and fearless.
You can listen to the interview here:
Marissa’s approach is all about helping people know that eating well isn’t about deprivation or trying to be perfect. We can learn to listen to our bodies to understand the emotional roots of our cravings, and learn a loving way of addressing those cravings that doesn’t sabotage our health goals.
For example, if you’re craving sugar, it could mean that what you really need is a hug. Or that you need sleep. Or that you’re dehydrated. Or that you need to eat more healthy whole foods at meals, so you’re not as hungry. There’s no one answer to the complex question of cravings, as it’s different for each person. But Marissa teaches that we each have the ability to tune into our bodies to discover what we really need to take care of ourselves.
Marissa’s approach is also all about keeping it simple. Here are some of Marissa’s simple favorites for each meal – so quick you can do them on the busiest of weeknights.
For breakfast, Marissa says she asks her body what it wants for breakfast each morning, and makes a decision accordingly. Often, it’s one of these two things:
*Green Smoothie: Try nondairy milk, spinach or kale, a handful of frozen pineapple or cherries, and 1/2 frozen banana
*Chia pudding: use 2 tablespoons of chia seeds to 1/2 cup coconut milk for a creamy, rich pudding (soak overnight and shake it up in the morning).
For a quick weekday lunch, Marissa recommends making it the night before, using leftovers from dinner. For example, you could take part of your salad from dinner and add lentils or beans to it, and perhaps 1/2 avocado, plus pack a simple dressing of lemon juice, olive oil, and sea salt.
When in doubt, steam! Just pick any two vegetables (greens, broccoli, green beans, even starchy veggies like sweet potatoes), and steam them in a steamer basket. This is so fast it only takes 5-10 minutes. Then top the steamed veggies with lemon juice, olive oil, and sea salt, or with Marissa’s “awesome sauce” (see recipe below)
To make a hearty plant-based dinner, just add protein (beans or tempeh is great) to the steamed vegetables. You can also add a whole grain if you like (quinoa or millet is good). You can plate each item separately, or combine everything into a “Goddess Bowl” (yummy with a touch of hot sauce!) See Marissa’s delicious braised tempeh recipe below.
Banana ice cream is so easy! This seems to be a common favorite among our experts. Just slice and freeze bananas, then pop the frozen slices into a food processor for instant creamy soft-serve.
One of my favorite parts of the interview was talking about how you don’t need to be a gourmet cook to make your own food and eat well. You can eat simply and cook simply. It doesn’t have to be complicated.
Here’s the interview and free gift:
Interview with Marissa:
Free E-Book “How to be Holistically Hot”:
Here is the recipe for “Awesome Sauce”:
1/2 cup tahini
1 tablespoon tamari, or to taste
2 tablespoons water, plus additional to thin if needed
1 inch fresh ginger, peeled and minced
2 cloves garlic
1 teaspoon pure maple syrup
juice of 1 lemon
dash cayenne pepper
Put the ingredients in a blender and process until smooth. If it’s too thick add a little water and blend again.
And here is the recipe for Braised Tempeh:
1/4 cup water
2 tablespoons mirin (rice wine)
2 tablespoons tamari
2 cloves garlic, crushed
1 (8 ounce) package tempeh, thinly sliced
Put the water, mirin, tamari, and garlic in a small bowl and mix to combine.
Arrange the tempeh slices in a pan, and pour the tamari mixture over. Simmer gently on low heat for 20 minutes, turn the tempeh pieces over and simmer 15 minutes longer, adding a bit of additional water if the pan gets dry.
P.S. A Little More About Marissa: Marissa has been featured in Shape and Glamour Magazines, and has appeared on the Dr. Oz Show. Her blog, called Where I Need to Be, was named one of the Top 100 Health Coach Blogs. Marissa regularly speaks on topics such as health and wellness and entrepreneurship. Listen to her interview here: http://instantteleseminar.com/?eventid=60609117
And get her free gift here:
P.P.S. Don’t worry if you missed yesterday’s interview, when I interviewed Russell James! You can still listen to it for another 48 hours. Feel free to check out any of the available replays by clicking here.
472 41st St. #B
Oakland CA 94609
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