Sweet Potato Souffle

I have been looking for alternatives to smoothies for breakfast in the morning and this is what I came up with.  It’s light yet filling enough to stick with you.  I hope you enjoy it!

souffle

2              medium or 1 large sweet potato, peeled & cubed
1 cup       vanilla almond milk (can use any milk)
1/2 tsp.   cinnamon
3-4          drops of vanilla liquid stevia
2               eggs
dash        salt

Cook sweet potatoes in almond milk until soft.  Set aside until cool.  Once potatoes are cooled add potatoes and rest of ingredients into a blender.  Blend until smooth.  I poured into a 2 cup pyrex dish and cooked for 30 min. in a preheated 350 degree oven.

Mindful Eating: Aligning With Sustenance

blog_mindfulnessI’m fed up.  I’m fed up with all the supplements on my counter and in my cupboards that are half full or have a couple of tablets left in them.  I don’t want to toss them because the damn things cost so much!  I’m actually embarrassed by the amount of supplemental detritus I have.

This angst has brought me to an experiment I am conducting energetically aligning with food.  What would happen if I sat for a couple of breaths before I ate a meal, a snack or drank a cup of tea?  What would happen if I opened up my body and felt the nutritional energy of each bite or sip before I consumed it?  These past couple of days I’ve done just that.  I’ve slowed down and opened my body to the nutrients in the food I’ve been eating.  I’ve noticed how some foods have a faster or higher vibration than others.  Some foods feel “empty” while others feel chock full of nutrients.

Once I start to chew the food I invite my body to absorb the nutrients in it and ask those nutrients to go to all the places that the body needs.  I’m not sure what the result of this experiment will be.  The intention is to get the nutrients my body needs from the food I eat and not from a pill.

I wonder if when I eat unconsciously if that inhibits the body from absorbing nutrients efficiently?  I do know that when I over eat my stomach will ache and my liver will hurt.  I will keep you posted with any observations I make as result of this practice.  I would love to hear about your experiences if you’ve done a similar test yourself.

Disclaimer:  This post is not intended to diagnose or change your mind about taking supplements.  We all need to do what we need to do.  Ask your health care provider or even better your Inner Guidance System before making any changes to your diet or supplementation practice.

Click here to find out more about Della

Mindful Eating: Appreciation

Woman holding an orangeThis morning, while eating sliced apples dipped in pecan butter, I was flooded with an image of the trees the apples and pecans came from.  I could see the trees pregnant with their fruits.  I could feel the sun in the tastes on my tongue.  I had to sit back and reflect on this vision.  It was powerful and profound at the same time.

As I continue to practice mindful eating (I’m far from mastering this meditation) new ways of being with food arise on the journey.  I am filled with appreciation for the food that I ate this morning.  I am filled with gratitude for the trees that bore their fruit for my meal.

I had no want to eat more than my stomach could process.  I sensed the Sun and the Earth filling me with more than nutrients.  I feel filled with light . . .

I am not sure if this vision will return with my next meal.  Yet, I know that I can contemplate where my food comes from the next time I sit down to eat.  This is all part of my mindful eating journey.

Della is a psychic, yogi and a healer.  Please visit her website here for more information on her and her services.

Pecan Nut Butter

pecan butterThis yummy nut butter is both nutritious and delicious.  It takes all of 5 minutes to make.

Ingredients:

1 – 8 oz. bag of unsalted dry toasted pecan pieces (I used Trader Joe’s brand)

3 drops liquid vanilla flavored stevia

coarse sea salt

In food processor place nuts and stevia into processor bowl and process until smooth and creamy.  As the pecan pieces are small it only takes a minute or two.  Once the nut butter is creamy add a small amount of coarse sea salt to taste.

I want to give a shout out to my friend Maureen who taught me how to make this.  🙂

Mindful Eating: Setting Sacred Space

FullSizeRenderI have begun eating in a new way these past few weeks.  You see, over the years, I have gotten into some bad habits.  I would eat while reading, messing around on the computer, standing up in my kitchen, etc.

It’s not so much that I don’t like to eat.  Quite the opposite, in fact, I love to eat!   What I don’t like is taking the time to eat.  I would quickly shove food into my mouth which would cause me to over eat, have digestive upset, stomach bloat and weight gain.

I decided I needed to make a change.  I needed to set sacred space around my meals.  I am talking all meals, breakfast, lunch, dinner and snacks.  First off, I needed a dedicated space to take my meals.  You would think that my dining room table would be the most logical space for this.  How boring is that!  I decided to try something different.

As you can see from the photo I’ve set up a breakfast tray on my yoga mat looking out at my spectacular view of down town Saint Paul.  When I took my yoga training many years ago we would eat our meals on our mats and I loved the practice of sitting in easy pose while I ate.  My sit bones are connected and grounded to the Earth this way.  For me, it is easier to be mindful when I’m grounded.

Coming to my mat for a meal is very similar to how I approach my yoga practice.  My whole body and mind prepares for my yoga practice with the simple act of approaching my mat.  The same goes for my meals.  Once I began to do this I found it easy to continue.  I like the idea of setting up my space, which prepares me on an emotional level to eat.  Once my space is prepared I place my hands above my meal and I chant OM Yum Yum.  Silly, but an effective prayer.  When I finish my meal I say thank you.  I than place my hands over my tummy and take a few breaths to end my meal.

This does take time and effort.  Yet, the commitment to the practice keeps me from mindless eating.   I’m not going to nosh on food unconcsiously if I have to set up my space to do it.  The key is commitment.  I can eat what ever I want as long as I take it to my sacred space.  This makes me think before I put it in my mouth.

This practice may not be ideal for everyone.  I live alone and am self-employed so my time is more flexible than some people’s.  My purpose in writing this is to give you food for thought.  How can you bring the sacred to your own meals and thus bring mindfulness into your life?

Della is a yogi, psychic and healer.  You can find out more about her and her services here.

Fad Diets Don’t Work

Disclaimer:  I am not a nutritionist nor do I play
one on t.v.

When I was pregnant with my son 22 years ago I started having issues with low blood sugar.  Considering all this baby wanted to eat was Dove Ice Cream Bars its no wonder!  Up until that time I could eat anything I wanted with no ill effect.  Pregnancy changed me forever in many ways.  My feet got bigger and stayed that way.  My belly looks like I’ve had a baby and my hips are no longer the boy hips I once had before I had a 10 lb baby.

The low blood sugar started me on a path of study to find the perfect “diet” to balance my blood sugars and my hormones.  Over the next 20 years I would become vegetarian, vegan and even a raw foodist.  Later,  I realized I felt better if I ate meat so I tried the Adkins diet.  When that didn’t work I moved on to low-fat, gluten-free and then paleo.  And that’s not even the whole list.

black-girl-sign-copy

What I’ve learned from all of this experimentation is that there is not one diet for every body.  And if we use our intuition our body will tell us how to feed it properly.  I am continually asking my body what it needs to experience optimal health so I am consistently fine tuning what I eat.

Today I am eat mostly low carb, gluten free with moderate protein.  I am feeling more and more healthy the older I get and I’ll be 50 this year.  I do treat myself to a naughty day once in a while and that helps me be more honoring of my body’s wisdom the rest of the time.   Exploring what diet works and what doesn’t has been a valuable resource.  I have learned a lot about nutrition over the years and have become a better cook as a result.

I invite you to research any diet you feel “guided” to explore.    I also recommend two books about learning to be present and thus intuitive while eating.  The Slow Down Diet by Marc David and Savor by Thich Nhat Hanh.

May all your future meals be deliciously savored and enjoyed!

Find out more about Della here.

Quinoa Porridge

Quinoa Porridge_FotorI love a warm yummy bowl of porridge in the morning even when its warm outside.  Oatmeal use to be my go to breakfast meal but at this time in my life my body doesn’t digest oats very well.  I came up with this recipe as an alternative to gluten based porridge.

RECIPE:

Serves One

1 cup cooked quinoa

1 – 2 tsp. ghee

1/2 cup coconut milk (or any nut or dairy milk will do)

2 tbsp of nut butter (I use almond butter for its sweetness and creaminess)

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp cardamom

dash of sea salt

sweetener of choice.  I use coconut palm sugar for its low glycemic index

DIRECTIONS:

Add all ingredients into a small saucepan and heat to desired temperature.

ADD INS:

Nuts, berries, shredded coconut, etc.

NOTES:

How thick you want your porridge will determine if you use less or more of the milk. The spices can be increased or decreased depending on your taste.  Cinnamon helps lower blood sugar levels and makes digestion easier.  Cloves also helps digestion, the liver and has anti-bacterial properties.  Cardamom is good for cardiovascular health and is an anti-carcinogen.

Enjoy!

Pumpkin Pie Spiced Smoothie

pumpkin-pie-spice-closeup

Ingredients:

1 banana (frozen)

1/2 can or box of organic pumpkin

1/2 avocado

4 scoops hemp protein powder

1 tbs pumpkin pie spice

almond milk

1 tsp. maple flavoring

Other Add Ins:

Leafy Greens

Liquid Chlorophyll

Click on the video below for a guided tour of making this smoothie.