Today's fast pace requires that we slow down, smell the roses and create ways to enjoy life. Tasting life with healthy food is one of many blessings that we give ourselves several times throughout our day. Let's explore nature and use food as our medicine rather than pills. Eating foods in their most natural state will guarantee optimum nutritional value. Follow the seasons for the best you can get. It's important to eat seasonally and locally, organic is the best for our body.

When we buy organic, we vote at the cash register every day. Our dollar is our best tool for implementing change in the political climate of health and well-being. Organics are best for our bodies and best for Mother Earth. Think of this purchase as health and life insurance for today and future generations. We also support sustainability. Remember that the government subsidizes the growth of wheat, tobacco and beef, among other foods. This has created an entire population with numerous food sensitivities and food allergies. We suggest the consumption of other grains like millet, buckwheat (Kashi), barley, Basmati brown rice (rich, nutty flavor), kamut, amaranth and teff. Many of these are ancient and much higher in protein than wheat. The most common food sensitivity is in the form of lactose intolerance to dairy products. Enjoy SOY! It is high in protein and is widely available in many varieties. Rice, almond and oat milks are also good substitutes for cow's milk. Think about it, we are the only adult that continues to drink from an adult animal. You will never see an adult cow suckle from an adult cow. It is against all laws of nature and these animals are chemically engineered to resist bacteria with antibiotics and grow faster with hormone supplementation. All of this ends up in our bodies when we eat it.

The stomach is about the size of your fist. For optimum functioning, it's best when we eat smaller meals more often during the day. If we overeat, we create several risks including gas, bloating, acid reflux, indigestion and constipation. These may lead to more serious digestive diseases including cancer. So, take a good look at your hand and plan accordingly. Drinking distilled water between meals is the ideal time. That way we have richer stomach digestive juices to help us break down the food. Chewing each bite 32 times allows the food to touch all of our 32 teeth and mix with the salivary juices for pre-digestion. This makes the stomach's job much easier…we have no teeth down there! I notice that when I eat cold liquids or chilled foods, my stomach gets upset. Many of us do better with warm soup before a salad to stoke the digestive fires. This reduces cramping. I've also added a supplement of hydrochloric acid with Swedish bitters called Metagest. (Call 1.800.717.7432 to order.) This has helped reduce the bloating and even reduced joint pain!

I have found that when I plan in advance and do my food preparations first thing in the morning, I am more likely to eat well throughout the day. This daily ritual is a sacred time to wash, chop and relish in the practice of nourishment. Each stroke of my hand is a way to bless and give thanks for the bounty from above and below. The goodness of nature comes from the blend of heavenly rains and the richness of Mother Earth's soil. It's a time of silence and mindful attention to what I am doing. I love being perfectly present to the variety of colors and textures as I blend them into simple, scrumptious foods for my family and I to eat anytime during the day.

One of my passions is preparing delicious, healthy foods. Nature’s bounty fascinates me especially since I grew up with Shake ‘n Bake and lots of meat, potatoes and gravy. My dear Mother must have been too exhausted to cook! She had 10 children under foot so this was understandable. My Father loved to eat and he would make big meals every weekend. Our dinner table on Sunday had at least 20 people. It was a feast each week with lots of laughter and love as we shared the bounty.

I can see and feel the great benefits as I increase my consumption of fruits, vegetables, whole grains, free-range chicken and ocean salmon. This promotes the small farmer who gets little, if any, subsidy. I also say “NO” to the farmer who gets paid by our government to grow tobacco and coffee, two of the most universally used addictive drugs. Most people don’t know that these two crops are heavily sprayed with chemicals that promote addiction and ill health.

PROTEIN IDEAS
Raw nuts and seeds. Be sure to soak them overnight and rinse thoroughly in the morning. This begins the sprouting process. If you like, now you can roast them with a little salt added. I spray on Bragg's Liquid Amino's instead of salt. Bake in a toaster oven at 350 for about 15-25 minutes, check them often and stir them gently.

Spread the following on cucumber slices, celery sticks, zucchini slices or Ryvita Rye Crackers with sesame seeds: Soft goat cheese, tuna salad, chicken salad, and egg salad.
Use half block of rinsed Soft Silken Tofu mixed with ½ cup frozen berries in a blender for a dynamite smoothie. Add 1 tbsp. Ground flax seed for an added fiber boost. I also add a tablespoon of my favorite rice protein powder (CALL 1.800.717.7432 to order) and Udo's Oil Blend with all the essential fatty acids.

Avocado-this rich plant is a member of the fruit family and packs more potassium than a banana as well as the “good fats” and “clean” protein. I often slice in half, remove the pit, squeeze lemon/lime juice or sprinkle with salt and eat in its most natural state. Also great mixed with chopped tomatoes, scallion, lemon/lime juice, garlic and a dash of cumin…voila… guacamole. Dip Sesame Blue Corn chips. Another fabulous combination is avocado mixed with scoops of papaya and lots of squeezed lemon/lime. Always use the juice from the real lemon/lime and not the bottled variety that is full of preservatives….yucky!

Pita Pizza-buy the whole grain pita bread to use as the “pizza”. Top with your favorite fresh chopped organic veggies and put a slice of soy cheese on top. You can also spread the soft goat cheese or pesto sauce on first then add the veggies on top. Bake in toaster oven at 300 degrees for 10 minutes. Kids love them and you can have them create their own for a fun project!

Sushi-forget the raw fish, it harbors parasites!!! Choose the seaweed wraps that are full of veggies or have the chef make one to your specifications. A superb, easy meal that is ready when you are.

Tabouli-most Mediterranean stores have this incredible salad of chopped parsley, onions, tomatoes with olive oil and lemon juice. Our grocery store has them prepackaged in the deli. A pretty and colorful addition to your boring lettuce salad. Parsley supports the kidneys and is rich in chlorophyll that acts as an internal deodorant.


A sample of the Luscious recipes:

PAPAYA-AVOCADO DELIGHT

Slice open a yellow-gold ripe papaya and discard black seeds. You may want to swallow 10-12 of them whole as they kill parasites.

Use melon baller to scoop out the yummy flesh into a large bowl.

Slice open ripe avocado and use melon baller to scoop out flesh.

Mix with papaya and squeeze fresh lemon or lime juice over it.

An awesome breakfast or afternoon snack. Lovely presentation over fresh salad greens with cherry tomatoes around the plate. COLOR IT UP!

OTHER RECIPES THAT I LOVE:

Almond butter lathered on a brown rice cake. For a real treat, add a little fruit spread.

SOUPS:

I always begin my soups with the same simple base. It’s so easy to enjoy your seasonal organic vegetables on hand to start a soup that you may add anything to for variation.

BASE:
Use large soup pot and begin with a sauté that includes:
One medium chopped yellow onion or leek in 2-3 Tbs. olive oil
Add 1 clove finely minced garlic, more if you like it stronger
Add 1 cup chopped fennel (save fronds for garnish), celery works too
Add 1 cup chopped carrots

Cover and simmer on medium heat 5-7 minutes, add a bit of salt and water as needed and keep it covered to preserve moisture. DO NOT OVERCOOK! 

While the veggies are steaming, Wash all the cuttings from the veggies well in ozonated water and place them in a pan with 3-4 cups of water, one bay leaf, and one clove of garlic with a few pinches of salt. Simmer while the above is in the pan for about 15-20 minutes. Strain and use as your broth. (Place the cooked cuttings in your compost bin.) You may also make this is larger batches and freeze for future use. This is a real time saver for a busy household.

My intention for this book is to help you heal your body by making food preparation easy and fun. 

Enjoy each recipe and menu as you begin to slowly make changes.  Remember, SLOWLY IS HOLY!