Moving into a New Energy – 2014

2014 Happy New Year

The past year of recalibration has concluded and we continue to slide quickly into 2014. Is it astute to ask:  What is the flavor to come?  A “seven-year” in the eyes of numerology means–one of divinity, perfection and wholeness.  So what does that really mean?I can’t say exactly how your world or for that matter my year will unfold, but what I am sure of, is, it all begins with intention. A declaration to ourselves and to the Universe that lovingly supports our growth and enlightenment–unfolding before our eyes–seen or unseen, our actions will support this unfoldment.
What about a year where we create wellness, vitality and a body of health?  And if so, what changes does that mean for you? I say it’s possible to use our intuition, not our intellect, on what our body needs–more greens, veggies, fresh fruit or water perhaps? A morning meditation? Or do we need more movement in our life such as a new exercise routine; something we love to do! What about healthy relationships and a career of passion?

Emotions are something we cannot afford to ignore!  Can we admit and recognize deep pains stuffed and stored in the recesses of our being, begging to be released once-and-for-all? We are supported on many layers–each building upon another by the larger intelligence to which we are all deeply connected. Our challenges differ slightly for each of us. But if we adopt a “whatever it takes attitude” to walk through our fears and trust what lies ahead on the other side will be a life of joy, compassion, acceptance, tolerance and our integrity for ourselves.  Truly able to be free and to celebrate us–our shining perfection– flaws and all!  Make your list with heartfelt intent and the synchronicity will follow. To a  Happy Healthy year of Wellness; let it begin now!

“Inspired Wellness from Within”.

Love and Light,


Cathy Silver, HC AADP
Wellness Warrior
Energies of Healing, LLC
 P.S. Call or email me if you need support on your NEW Resolutions!

Cathrine_Silver_Logo-final 3

Thoughts on . . . Thanksgiving

Happy-ThanksgivingWhat is important to us? What’s really important? With the approaching holidays just around the bend–perhaps it is time to examine our priorities and lighten up? “Perfect” is only a state of mind; a belief. The perfect dinner. The perfect table. The perfect company. We put so much pressure on ourselves and others about what holidays HAVE to look like. Maybe we need more spontaneity and fun? Yes, the new “F” word: FUN.  Anyone who knows me, knows I like to cook, inviting others to enjoy a great meal–no matter what the occasion. But gone are the days when everything must be just so.  It is all about enjoying the moment.   I am giving you permission for the same!

When the fun is gone, the stress takes over. Is it time to re-create and unlearn how we believe the holidays must look? Can you be in the moment and enjoy the NOW—not worrying about the next leg of the modern-day relay race? Why not decide in advance how you can remove some of the pressure of the perfect “Hallmark” dinner. Maybe crazy cousin Eddy’s unexpected arrival is divinely designed to add the spark of humor and lightness that no one else brings? The dessert falling or the dog helping himself to the plate of appetizers will not be the end, but a memory everyone will remember and laugh about long after the wishbone from the turkey is snapped. It is the heart not the head that gets us into this feeling of love and love doesn’t care about perceptions –a wrinkled table cloth or chips in a couple of plates.  It directs you to what is real.

If it is easier to share the responsibility–or get the restaurant on the corner to do part of the cooking, so much the better. I know it looks different for every family. This year, is it possible to start a new tradition? Or UN-learn something? Perhaps, invite someone to your house who has no family near? Or choose to bury the hatchet with a relative over an argument you had that you can’t even remember what it was about? A potluck? A neighborhood Thanksgiving? A brunch or an open house? Or a different day; it is only a day on the calendar.

Whatever it is, make the declaration and set the intention to have fun. Attitude is everything. When the stress creeps in, don’t forget to exercise–even just a quick walk will make a difference. Trade an apple for a slice of apple pie. Visualize, meditate and keep a good attitude. It’s only dinner after-all!

Happy Thanksgiving!

Cathy Silver

Holistic Health Coach and Wellness Warrior

Snoopy and Indian Thanksgiving

Gaia’s Abundance ▪ What’s Fresh in the Market Right Now?

Brussels SproutsFall brings its bounty; there are many vegetables and fruits that we typically consider “fall”. We all know pumpkins ripen around Halloween, but what about pomegranates, or a new variety of winter squash? This year I began to notice, and try some new varieties, a medley I typically haven’t  prepared in the past.  Acorn squash is one example, as I’ve always been more of a sweet potato gal.  I wondered, though, if Mother Nature provided this harvest, what are the benefits of eating such things as:  acorn squash, chestnuts, cranberries, or Brussels sprouts? And, do these vegetables prepare us for the winter?  I whipped out my Whole Foods Encyclopedia by Rebecca Wood and share what I discovered.  I hope this will encourage you to try something new!

Acorn Squash started this whole discourse. LOL.   Squash is considered a chi tonic* and a warming food that is medicinal to the spleen, stomach, large intestine and lungs.  It improves energy and blood circulation. Winter squash is exceptionally high in complex carbohydrates (A good thing for keeping the glycemic index stable.) and is medicinal for diabetics and those with digestive problems.  Squash provide vitamins A and C, potassium and magnesium.  It is an excellent source of pre-vitamin A and often carotenoids and therefore has anticarcinogenic properties.

I experienced hot chestnuts while visiting NYC many years ago from a street vendor.  I didn’t know if I liked them at first, because of the texture, but it happened to be cold and blustery and after a few, I decided I did in fact appreciate their uniqueness to my palate.  I now look forward to their appearance in the stores.  They are easily and quickly boiled—sliced with X’s and “roasted” in the oven.  They happen to be a chi and yang tonic** and the chestnuts nurture the kidneys, stomach and spleen.  Rebecca describes them as sweet like fruit, but unlike fruit, it warms and builds, rather than cools and cleanses.  They are a good ‘convalescing food and they have an astringing nature that controls diarrhea, coughing, whooping cough and rheumatism’.

I have already made my first batch of cranberry sauce this year—one of my favorite condiments.  Cranberries are actually native to North America and a welcome sight when I see them in the store.  They are a cold food and dispel heat and damp.  They act upon the bladder, kidney and large intestine.  They are rich in polyphenol antioxidants and appear to benefit the immune and cardiovascular system. They have anticancer properties and have a chemical compound called proanthocyanidins which help inhibit bacteria in the bladder, urinary tract and teeth.  Cranberry consumption also reduces some types of kidney stones.  Who knew?

Brussels sprouts seem to be a controversial food; they are either loved or hated!  But, given the evidence and benefits to the body, perhaps they are worth taking another look—and taste.  They happen to be a warming food that helps disperse cold.  They support the stomach and large intestine function and mildly stimulate the liver out of stagnancy.  They are an excellent source of folic acid, vitamins C and K and beta-carotene.  Nutritionally and energetically, they’re similar to cabbage and contain numerous glucosinolates, which are cancer fighting phytochemicals.  At their prime need only to be seasoned with butter and salt or with extra virgin olive oil and lemon after they have been blanched or steamed.

And, last but not least are Pomegranates, not typically something I buy often. But I was recently a host-family to a student who grew up in Iran.  She showed me how they ate them and I watched her squeeze the rind and turn this fruit into fresh ruby red juice—I was amazed!  Pomegranates are a yin tonic*** that disperses heat and treats the bladder, spleen, stomach, liver and large intestine.  They promote the production of red blood cells, expel tape worms, strengthen the bladder and gums and soothe ulcers in the mouth and throat. Rebecca also states that they have punicalagins (the tannins in the pomegranates) have free radical activity and therefore treat heart disease and help protect against cancer.  Clinical data shows the effectiveness of pomegranates in treating breast, lung, and prostate cancer.  They also help with the assimilation of fats, protein and carbohydrates.

*Chi Tonic: Improves and maintains the quality and quantity of available energy in the body.
**Yang Tonic: Maintains and improves our ability to generate warmth and stimulate our system.
***Yin Tonic: Complementary to yang in Chinese philosophy. Yin is the female element and associated with moon, night, damp, cold, interior and decending.

“Inspired Wellness from Within“--Cathy Silver, HC and Wellness Warrior

Acorn Squash

GMO’s – Time to Take Action!

How Do GMO's affect our Health?I am passing this on because it is important that we all band together with the BIG GMO issue.  Politicians have been bought and paid for and whatever else goes on with big money, greed and power!  It is simply up to us.  Get informed–vote with your dollars–and tune into this upcoming Mini-Summit with John Robbins and Jeffrey Smith as they uncover the truths about GMO’s.  Here is what they have to say . . .

The scary truth about Genetically Modified Organisms (GMOs) is being deliberately kept from you…

Fact: Your food has been unnaturally changed. These changes have very SERIOUS consequences.

Your family’s health is at risk and you deserve the TRUTH…

Jeffrey and John and a whole host of others are going to share with you the true effects of genetically engineered food

on human health and the environment. You’re invited to join their panel of experts, researchers and activists

in an inspirational and free, 3-day GMO Summit October 25-27, 2013.

This is a virtual event you can enjoy at no cost from the comfort and convenience of your own home.
If you want to know the TRUTH about GMOs and the risks Monsanto, the government, their paid advisors and the media are deliberately hiding from you, then join in this unique, free summit.
The GMO Mini Summit is for you if:

You’re unsure what Genetically Modified Foods are and you’re worried you may have already been affected.
You’re frightened about GMOs and the future of our food.
While you prioritize your health, and are diligent about eating wisely, you’re still experiencing allergies, food sensitivities, weight or intestinal issues, and you wonder if GMO foods might be to blame. You’ve read articles and maybe even seen documentaries about GMOs, but you feel even more confused from all the conflicting evidence.
You do your best to eat unprocessed, organic food, but you’re not sure if you’re still unintentionally consuming GMOs.
You’d like to be able to explain GMOs to family and friends in a quick way anyone can understand.
You’re outraged at Monsanto’s irresponsible corporate behavior and want to know how to take action in a way that will make the biggest impact.
You’re on a budget or live where organic foods aren’t available, and would like to know how to avoid GMOs without necessarily having to buy “organic”. You want to know how to avoid GMO foods in grocery stores and restaurants.
You want to support labeling initiatives like Washington’s I-522, and you want to become better informed so you can be an effective spokesperson and advocate. You care about healthy food for a healthy and thriving planet.

http://gmosummit.org/?orid=107337&opid=56

Hosted by:
Jeffrey Smith is a leading consumer advocate promoting safe food and exposing the dangers of GMOs. He

is founder of the 250,000 member Institute for Responsible Technology (IRT) and author of the international

bestseller, Seeds of Deception: Exposing Industry and Government Lies about the Safety of the Genetically

Engineered Foods You’re Eating.

His recently released, award-winning film, Genetic Roulette, has been seen by millions of people and

helped to empower concerned citizens worldwide. Jeffrey has counseled leaders from every continent,

lectured in 30 countries, and been a popular guest on programs like BBC, NPR, Fox News, and the Dr. Oz

Show.

John Robbins could have inherited the Baskin-Robbins empire. But he walked away from the money and

the power. Why? He simply didn’t want to devote his life to selling ice cream after realizing it makes people

unhealthy. So he decided to make a change.

Over the last 25 years, his books about healthy eating and healthy living (including bestsellers Diet for a

New America and The Food Revolution) have sold millions of copies and have been translated into more

than 30 languages. He is co-founder, with his son and colleague Ocean, of the 100,000+ member Food

Revolution Network.

Ocean Robbins was born in a log cabin built by his parents, and grew up eating food they grew on the land

together. At age 16, he co-founded Youth for Environmental Sanity (YES!), and went on to direct it for the

next 20 years.

Ocean’s work has taken him all over the world, where he has seen first-hand the powerful impact of the food

we eat – not just on our health, but on people and economies everywhere. He is co-author, with his dad,

John, of Voices of the Food Revolution, and CEO of the Food Revolution Network.

GMO Mini-Summit; Get Informed–Get Inspired–Take Action!

Register at : http://gmosummit.org/?orid=107337&opid=56

Inspired Wellness from Within!

Cathy

Get Informed . . .Get Inspired . . . Take Action!

Join for Mini-Summit and learn about GMO’s

6 Steps to Avoid GMO’s

Let us know what we are eating!

Let us know what we are eating!

I read this today, and I feel it extremely important to share!  Thank you Natural News!  This is valuable information for us all. GMO’s always begs the question: Is this the reason there are so many auto-immune diseases?  Cancer? Is our body seeing this modified food as foreign?  Is this part of the reason our sickness continues to grow?  You decide.  In the meantime, here are steps to avoid foods with GMO’s.  They are pretty much in everything, but this is a great way to limit them in what you eat! 

(NaturalNews) Awareness about the presence of genetically modified organisms (GMOs) in the food supply is at an all-time high throughout America, thanks in large part to the Proposition 37 ballot initiative in California. But many people are now asking the question, “If GMOs aren’t labeled, how can I know whether or not the foods I buy contain them?” To help you make the best effort at avoiding GMOs while shopping at the grocery store, here are six recommendations on what to look for and what to avoid.

1) Avoid purchasing foods that contain non-organic soy, corn, cottonseed or canola ingredients. Practically every processed food found in the “middle aisle” section of the grocery store contains some form of soy, corn, cottonseed, or canola, all crops of which are typically GMO if not certified organic. Everything from cookies and crackers to cereals and snack food items contain them, which means you will want to avoid them like the plague. Common ingredients to specifically watch out for include some of the more obvious ones like high-fructose corn syrup, soybean oil, and canola oil. But several others you will want to be aware of include soy lecithin, an emulsifier added to all sorts of foods, including “health” foods, as well as soy protein, textured vegetable protein, mixed tocopherols (vitamin E), and food starch. Unless certified organic, all of these ingredients are likely GMO.

2) If PLU code on fruits, vegetables starts with an “8,” avoid such produce. When shopping for fruits and vegetables, your first choice will want to be those labeled with a five-digit PLU that begins with a “9,” which indicates that it is certified organic. Produce items containing a four-digit PLU are considered “conventional,” which means they are not technically GMO, but may still contain pesticides and other toxic residues. The Environmental Working Group (EWG) has created a helpful shopping guide for picking out safe produce. Produce items you will want to specifically and always avoid are those bearing a five-digit PLU beginning with the number “8,” as these are GMOs. The vast majority of non-organic papaya, as well as several varieties of non-organic zucchini and squash are also of GM origin, so you will want to specifically purchase organic varieties of these foods as well. Genetic manipulators are also now working on a GM apple that does not turn brown, so watch out for any apple that stays unnaturally white when sliced or bruised.

3) Unless added sugar is specifically identified as “cane,” it likely comes from GM sugar beets. At least 90 percent of the sugar beet crop grown in the U.S. is of GM origin, which means if any food product contains “sugar” or some other sugar derivative like glucose or sucrose, it is more than likely a GMO. Always look for “cane sugar,” or preferably “evaporated cane juice,” in order to avoid GM sugar. Raw agave nectar, pure stevia extract, and xylitol are also safe, non-GMO sugar and sugar substitutes.

4) If it contains artificial sweetener, it likely contains GMOs. The popular artificial sugar substitute aspartame, which goes by the trade names Equal, NutraSweet and AminoSweet, is produced using GM bacterial strains of E. coli, which means it, too, is a GMO. Anything containing aspartame is a no-no when it comes to food, and this useful Natural News infographic will help you discern many of the common food products that contain aspartame.

5) Watch out for ambiguous additives like xanthan gum, citric acid, maltodextrin, and other common GMO offenders. Many common food texturizing agents, flavor enhancers, thickeners, sweeteners, and fortifiers are also derived from GMOs. Some of the more common offenders include ingredients like xanthan gum, citric acid, maltodextrin, lactic acid, dextrose, caramel color, baking powder, malt syrup, modified food starch, mono and diglycerides, sorbitol, stearic acid, and triglycerides. The Institute for Responsible Technology (IRT) has created a helpful list of “invisible GM ingredients” that you can reference while shopping.

6) Avoid any dairy products that are non-organic, or that do not contain a “No rBGH” label. Unless a dairy product is specifically labeled as being certified organic, or as not containing the artificial growth hormone rBGH, which is sometimes labeled as rBST, it likely contains GMOs. Short for recombinant bovine growth hormone, rBGH is created using GMO E. coli just like aspartame, and is used in conventional cattle unless otherwise labeled. This means that all non-organic yogurt, cheese, butter, milk, and ice cream that does not specifically bear a “No rBGH” label of some sort is likely made with GMOs. Non-organic dairy cows are also likely fed GM feed, which means your best bet is to stick only with certified organic or non-GMO dairy products at all times. The Non-GMO Project has also developed a certification program by which food manufacturers can uniformly label food products not made with GMOs. Many food products now bear the Non-GMO Project “Verified” label, which will help give you peace of mind that the food you are buying is clean, safe, and free of GMOs. You can learn more about the Non-GMO project by visiting: http://www.nongmoproject.org/

Organic Grapefruit
Organic Grapefruit

Blueberries . . . so much more than the color blue!

Blueberry-watermelon SmoothieOne of my favorite things growing up was fresh homegrown blueberries. I especially loved finding the large, plump, juicy blueberries, and eating them one by one right off the bush in the backyard; there is nothing better and somehow they always signaled the ending of summer and the return to school.  —Somewhere around the first part of August the blueberry bushes gave way to bountiful luscious berries. That was many years ago and I do not live in the Northwest anymore but blueberries from the Northwest have flooded the stores and not only brought back those memories, but still remain one of my favorite berries!

What I didn’t know then, but share with you now, are blueberries also support the lung, spleen and stomach meridians. They are a cooling food and one that helps clear out toxins. Blueberries are the best source for anthocyanidin (compounds which protect blood vessels against cholesterol buildup)  and antioxidants that help slow and prevent cell deterioration.  They also support eye function and help protect against age-related macular degeneration. They help with both constipation and diarrhea and are therapeutic for varicose veins, hemorrhoids, and peptic ulcers. They have both antiviral and bacteria-fighting capabilities and are useful in countering urinary tract infections. Blueberries are a great source of vitamin C and fiber.
Truly American, blueberries are a native American plant related to azaleas, rhododendrons, huckleberries (another favorite) and cranberries. I still love to eat them plain– right out of the plastic container now—for dessert or make fresh muffins for a Sunday morning treat.  They are also a great addition to smoothies.
For a delicious Summer Smoothie try this Blueberry-watermelon twist:
1 cup watermelon chunks
1 cup blueberries
1/3-1/2 cup yogurt (I use the non-dairy So Delicious made with coconut brand)
2 Tsp. raw organic pumpkin seeds
Place in your vitamin to combine ~ Enjoy!

OR . . .for a special treat fresh hot muffins!Blueberry Muffins - fresh and hot from the oven
Blueberry Muffins out of Grandma Rose’s Book of Sinfully Delicious snacks, nibbles, noshes and other delights, Portland Oregon
5 cups flour (2 ½)

1 cup sweet butter (1/2), room temperature,

4 cups fresh blueberries (2)

1 ½ cups sugar (3/4)

1 tsp. salt (1/2)

5 extra-large eggs (2)

1 T. baking powder (1 ½ tsp.)

2 cups sour cream (1)

2 tsp. baking soda (1)
Preheat oven to 425˚F. Grease standard-size muffin tins. Sift the flour and put 1 cup of it over the blueberries. To the balance of the flour, add salt and baking powder.In a large bowl, cream the butter and add the sugar and eggs, one at a time, beating after each egg. Gradually stir in the remaining flour and the sour cream, to which you have added the baking soda. Don’t beat the muffin batter at this point, simply stir. Fold in the blueberries. Put a heaping tablespoon of batter into each muffin cup. Bake at 425˚F. for 20 minutes. Reduce heat to 375˚F.f and bake until the muffins feel solid and are golden brown, for about 20 minutes more.

Cathy’s notes: I usually make half of this recipe. It has been one of my favorites over the years.  Amounts are shown in (parentheses) to the right. Half recipe makes approx. 18 muffins. Also, I bake these muffins at 350˚F. for about 20 minutes. They are delicious—especially now that the blueberries are in season. The muffins shown in the picture, I substituted spelt flour instead of all-purpose to make them gluten free, and used a Turbinado sugar which gives them a darker heartier muffin, but one that is nevertheless very tasty!

Another Birthday . . . Another Year

Singing traditional Happy Birthday!In spite of very extreme stormy rain and near flooding conditions in many places, Saturday night a week ago was a fun-filled celebration; the nicest birthday ever. I had anticipated a small group of friends celebrating outside around my pool braving the hot humidity of south Florida mid-summer. Simple Potluck. Don’t be attached to how things are supposed to look! Right? What I got was 25 old and new friends “comfortably” in the living room with picnic tables and decorated umbrella all having a good evening. I think the angels and fairy’s made room for everyone! A wonderful energy and easiness as strangers introduced themselves. Almost the New Orleans big easy energy style. I cannot not mention the food–both homemade vegan and meat lovers lasagna, and large spinach salad provided the main fare–filled in with garlic bread, fruit salad, chicken wings and wine and of course cake! And the best part, was there was nothing to save–all had been eaten! Yes, another year has past, and my, how cliché, but where does the time go?

So Birthdays . . . a time to reflect on the past year and set intentions for the future. Was this how “make a wish” got started with the original declaration to the Universe? No matter what the approaching months bring, our ease with life depends more on our state of mind more than actual events. We all know friends who can turn mole hills into mountains. It is our perception into what is, which lies within our being and the core of who we are. Our serenity, and peace of mind are echoed in our daily life or not. We carry strength, courage and wisdom inside ourselves and it is there for the asking. My anticipation is that my year will be powerful, exciting and fulfilling. What is yours? Whatever you decide and declare you have the power to manifest–so, make it great!

Cathy's Birthday 2013

Watermelon—Good for more than just Picnics!

Fresh ripe and delicious

Cooling refreshing summer ripe watermelon

I am more apt to think of Watermelon at picnics or seed spitting contests at camp or a lively family reunion or used to entertain the kids.  But, watermelon is a great addition to our diet—especially as the weather gets warm and we enjoy our summer days. Their high water content makes them good refreshments on the hot days as it is considered an “cold” food and one that treats the bladder, heart and stomach meridians.

Who knew, watermelons are native to Africa, and were considered a valuable and portable source of water for desert situations and when natural water supplies were contaminated. Watermelons were cultivated in Egypt and India as far back as 2500 B.C. as evidenced in ancient hieroglyphics.

Watermelon contains Vitamins A and C, iron, and potassium.  Surprisingly, the red watery fruit has only half the sugar of an apple, but often times tastes much sweeter because sugar is its main taste-producing element—the rest of course—water!

Watermelon relieves thirst, mental depression, and edema and it induces urination.  It is a good source of lycopene and is great for one’s vision.

Add watermelons to salad, salsa or juice them. Watermelon is refreshing and nourishing any day. Try to make it a regular part of your diet, especially while in season.  Check out the Watermelon Cooler and smoothie.  But most of all indulge–and smile as you enjoy a summertime fruit that not only tastes good, but is good for you!

Watermelon Cooler

1 2-inch slice of watermelon

1/2 cup of fresh organic strawberries

1/4 fresh fennel bulb

1 lemon

mint for garnish

Using your juicer, process watermelon, strawberries, fennel and lemon.  Stir and pour into a glass.  Adjust ingredients accordingly to the number being served! This recipe serves one.

Watermelon Smoothie

1 cup watermelon chunks

1 cup organic blueberries

1 cup SO Delicious coconut yogurt

2 tbsp. raw pumpkin seeds

Put all ingredients into Vitamix and process.

Enjoy, be well and relax!

  •   Every part of the watermelon, including the seeds and the rind is edible.
  •  Watermelons are ideal for the health as they do not contain any fat or cholesterol and are high in fiber content.
  •  Over 1200 varieties of watermelon are grown in approximately 100 countries across the world.
  •   Watermelons are very fragile and cannot be harvested with the help of machines. Instead they are carefully tossed by workers on a relay that runs between the fields and the truck.

Florian enjoying fresh summer watermelon!

Make it your way–Satisfying Gluten Free Veggie Pizza

“Fingers of aroma” waft and swirl out of our thoughts, like the iconic pie sitting on the window sill cooling before it is stolen.  Sometimes–no actually most of the time-we are bombarded by relentless advertising and commercials enticing us to buy “this” or order “that”.  Enticing and tasty looking professionally photographed pizzas, burgers or sandwiches available almost anytime. These ads seem to somehow come when we are most vulnerable and make it extremely easy to pick up the phone or drive through–and in a split instant we have satiated that desire.  What if we could plan ahead?  I have a client who had been resisting the temptation, but wanted a satisfying pizza–“just pizza” he said. Over the months we have been substituting and adding  healthier and healthier options and to his credit he is down 17 lbs at last count! Even better, I decided that pizza would give him the reward for his efforts, but not sabotage them either. So I share this easy to duplicate lunch or dinner–personal pan size pizza! (Each person in the family could in fact add their own toppings of choice and create their custom and satisfying pie.)

My choice was to choose gluten free crusts.  They can be purchased at WholeGluten Free Veggie Pizza Foods. I chose one in the freezer section. On an intuitive level, I surmised it would have less preservatives than one that could hang weeks on the end cap sleeved in its adorned plastic wrapper. (Read ingredient list).

At home I decided to forgo the traditional tomato sauce, since the commercial varieties usually contain hidden sugars, and opted for a quick homemade garlic olive oil which I “painted” on the crust like an artist preparing a canvas.

I sprinkle some organic mozzarella cheese, prepared portobello mushrooms, roasted orange peppers and sliced fresh green onions.  Finishing off the pizza was easy as I sprinkled Italian seasoning and red pepper flakes, giving it a bit of zing.  The fragile fresh basil would be added after the pizza was pulled from the oven.

Satisfying, beautiful and a happy-fun creative” build it yourself” dinner ready in minutes. I control the ingredients. I limit the preservatives and I take charge of what I get to eat! A meal like this–homemade in my kitchen also brings with it a higher energetic frequency that more closely aligns with our divine nature. And, when we see this as a meal from our hearts infused with love–it simply tastes better too!  A small salad could be added as a side.  I chose to serve blanched cold asparagus spears and hummus /Thai chili dressing.

As Hippocrates said so many years ago, “let thy food be thy medicine and thy medicine be thy food”. I would only add, choose carefully and mindfully and try to select things that need no labels and ingredient lists that need no chemists’ explanation.

Be well,

Cathy

Asparagus, white

A look “behind the scenes” – Juicings’ magical phytonutrients

Firing up my juicer once again, I have begun to explore new recipes. This is a delicious apple-beet juice with lemon, pear and ginger that comes out of a juicing book by Pat Crocker. I was giving a “Sugar Blues” talk at the Hollywood Healing Center and wanted the refreshments to reflect and represent alternatives to the usual fare of snacks. I share one today and give you a few behind the scenes look at the ingredients and what they offer our cells, tissues and well-being.  For those unfamiliar with the benefits of juicing it is certainly worth exploration. 

Beet Juice Cocktail

Hippocrates: “Let thy food be thy medicine and medicine be thy food.”

2 apples
1 pear
3 beets
1/2 lemon
1 – 1/2″ piece gingerroot

Put all ingredients through your juicer. Stir and pour into glasses and enjoy!

Did you know???  This is partial and abbreviated–just to give you an idea what a fresh-organic produce offers . . . who knew!

Beets: are antibacterial, antioxidant, cleansing. They strengthen and nourish the liver and gallbladder. They are an excellent source of potassium and are cleansing for the liver, kidneys and gallbladder.
Apples:  are a tonic, digestive, diuretic, detoxifying, cholesterol lowering, anti rheumatic, and liver stimulant. Fresh apples help to cleanse the system, lower blood cholesterol levels. They help to eliminate toxins and are a good source of vitamin A, B, C riboflavin as well as the phytochemicals pectin and boron.
Lemon: this small yellow fruit is amazing. To name a few benefits consider they aid in digestion, act as a laxative and diuretic. They have both antiseptic and antimicrobial properties. Lemons support liver function improve the absorption of minerals, cleanse the blood and are useful in treating high blood pressure.
Ginger: contained in half of all Chinese and Ayurvedic medicines, they were listed as a taxable commodity by the Romans in 200 A.D. How can you begin to incorporate ginger into your modern lifestyle? Ginger is great for nausea. It relieves headaches and arthritis as it is an anti-inflammatory and circulatory stimulant. By increasing circulation, it helps effect a systemic cleansing through the skin, bowels, and kidneys. It also destroys many internal parasites and helps to normalize blood pressure.
Pears: used to energize the stomach, spleen and lungs. The pear is used in the treatment of diabetes, hot cough, gallbladder obstruction and constipation. The pectin in pears reduces serum cholesterol and cleanses the body of environmental and radioactive toxins.

Just as this recipe and these fruits and veggies contain many micro-nutrients that the causal observer  fails to notice on first glance,and that I might add are not contained in a particular supplement, whole food nutrition will bring benefits beyond what we think we know about eating healthy.  Each recipe and fruit delivers nutritional benefits in the way nothing else can. Our body and its innate wisdom together with Mother Natures innate wisdom provide a much higher vibration for our body than the man-made manufactured “educated” guess that selectively segments one or two nutrients and calls it the next great miracle.  Isn’t time we get back to basics? To me they work in such a way to create the symphony and composition of total health and wellness; one that we cannot possible out guess! There seems to be no short-cuts and no magic pill!  See if you can begin to open your mind to the possibility of fresh juicing and take your health to the next level!

Be well!

Cathy Silver

http://www.cathysilverjuiceplus.com

http://www.thepowerofph.com

http://www.cathysilverhealth.com

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