recipies for good health

The Power of Clarity

by Susan Marque
Getting clear unhooks us from the obstacles we carry around. Food is a tool. Used well, it can assist the body to create beauty, health and vitality. Many people can turn back the aging process, clear ailments, create amazing vitality and energy and even eliminate mood swings and emotional instability through proper food. Now combine that with getting very clear about what is true for you, you can create results beyond your imagination with very minimal effort.

Getting clear creates a stream of energy that flows in the direction that you would like it to go. Health is a natural stream of energy. It is your natural state. We interfere with it due to environmental factors both internally and externally. Asking the right questions can open up the dams, move the debris out of the way and allow more flow to flow. There are so many tools to get there. Meditation is a tool. Chewing is a tool, knowing how different foods affect your body is a tool. Working with the right questions and allowing yourself to open up to this flow is an extremely powerful tool. Sometimes it is the right question in the right order that is the key to unlock the door to your flow.

One woman who wanted to have more energy and lose a little weight, felt really stuck. She knew a lot of great foods to eat. She had bought cookbooks and journals. She knew things to do and yet she could not get herself to do them. She had read something that inspired her to take a look inside and she decided she was blocked because she felt she could never measure up and it was a self-fulfilling prophecy. This only caused her to eat more of the things she was trying to avoid. She turned her new information against herself and wanted to run away from the feelings it brought up with the extra eating.

After more discovery work, she found that she had made up this idea of not measuring up when she was a little girl, as her big brothers got to do things she didn’t get to do. She got to see it was more likely that her mother was protecting her from getting hurt since they were several years older than her and it was a kindness to keep her from doing some things with them, rather than anything wrong with her. Once she saw this, she burst into tears! She dried her eyes and looked radiant. She said she felt so much lighter. A few days later, she felt happier then ever, and not only did she stop overeating or eating things that were not supportive, she had lost weight too. In just those few days her body had shifted enough that her clothes were roomier and she was so grateful she burst into tears again.

Another example of creating more flow from clarity came when Steve committed to eating better. He was seeing that he felt trapped in his body and felt it kept him from doing things he really wanted to do. He had habits and patterns of grabbing fast food, chips and sodas or even candy bars whenever he thought he needed a pick-me-up snack. He was a long way from organic vegetables or whole grains at the time.

Steve learned how the foods were working for him. When he clearly saw that his old habits were just that: habits he could re-create and have power over. Steve got excited! This new frame of reference gave him the courage to make some new foods. He started with Millet. Millet is a whole grain that is good for the spleen, pancreas and stomach and is the only alkalizing grain. He liked it! He found that a blanched salad gave him a great deal of energy and clarity and could be surprisingly satisfying. Steve is now allowing so much more flow to flow with his new choices. His body is no longer a case he feels trapped in but a wonderful vehicle to experience the world. Use your tools and create your life to be everything you want it to be.

Here are some food tools you can use today!

Blanched Vegetable Salad
Assorted vegetables & greens
Pot of boiling water
Pinch of sea salt
Cut the assorted vegetables into desired cubes, match sticks, etc. Leave greens in larger pieces. Put the pinch of sea salt into the pot of boiling water. Dip each vegetable into the boiling water one at a time. (one kind of vegetable not one piece) Remove as it turns bright in color - this takes no time at all so watch close. Greens need only to be dipped in and taken right out. I find cutting them after being blanched is easier. Assemble in a bowl. Add dressing and enjoy!

For a whole meal salad add cooked beans and grains. Dressings can be as simple as Ume Vinegar mixed with Flax oil.

Layered Millet
Here is just one version of a layered millet creation. Each of the three recipes are simple to do and come together nicely.

To make the layered Millet you will slice the Millet Loaf down the middle to have two thinner sheets of Millet. On one sheet, spread the pesto and then top with the other sheet of millet like a sandwich. Top with the sauce and cut into desired serving size. Add a salad on the side for a complete meal.

Millet Loaf
1 Cup of Millet
3 Cups of good water
Pinch of sea salt

Sort and rinse the millet. Bring the water to a boil in a pot and add the millet and a pinch of sea salt. Turn the heat to low. Put a lid on the pot and simmer for 20 minutes. Transfer the creamy millet to a Pyrex square baking dish or pie plate to cool. It will set like Polenta and you will be able to slice it through the middle to create two big sheets that are the same size as the pan you allowed it to cool in.

Pumpkin Seed Pesto
Pumpkin seeds are high in zinc and low in fat. I’ve found this pesto to even work without the olive oil if you really want to cut down on fats.

1/2 bulb fresh (green) garlic (two small cloves would work)
@ 1 Cup loose packed fresh basil leaves
@ 1/4 Cup olive oil
@1/4 Cup water to thin
1 Cup toasted Pumpkin seeds (to toast simply dry roast in a fry pan over med. heat. Keep stirring and they will start to pop like popcorn. Transfer to blender)
1 tsp. Ume Vinegar
2 tsp. White miso paste

Simply combine all ingredients in a blender or food processor and blend to desired consistency.

Carrot Marinara Sauce
You may be wondering why no tomatoes? Being a nightshade tomatoes are not just acidic but also are not the best for digestion or B-vitamin absorbtion. Here is a wonderful alternative sauce that looks pretty similar and has a wonderful flavor.

6 or 7 large carrots, chopped
1/2 - 1 small beet (for color), peeled and chopped
1 bay leaf
1 onion, sliced
1 celery, sliced
1 1/2 Cups water
3-4 cloves garlic
1 onion
Oregano
Basil
Thyme
1/4 Cup parsley
Olive oil
2 + T. organic barley miso paste. (dissolve in a small amount of water)

Place the carrots, beet, bay leaf, 1 sliced onion, celery and water in a pot and bring to a boil. Turn down the heat and put the lid on to simmer for 20-30 minutes until the carrots and beet are soft enough to blend. When they are soft, puree in a blender adding extra water if needed for desired consistency.

Then sauté the other onion, garlic and spices and miso in a couple teaspoons of olive oil. Add the spices to your own taste. 1 teaspoon of each may be enough for most. Sauté for 5 minutes or so and add the puree mixture to the pan. Add the parsley and simmer with a lid on for 5 or 10 minutes to meld the flavors.

Susan Marque is a dynamic food coach teaching people all over the world to live sumptuous, vibrant lives. With phone coaching, seminars and classes she has been sharing her whole foods approach to health since 1997. Helping people to achieve their goals through the choices they make in diet and mind. Her distinctions have helped people with easy weight loss that stays off, creating more vitality and energy, clearing ailments, looking younger and feeling better on every level.

Susan has written four Fast and Easy Cookbooks, and co-created the Beyond Weight Loss™ seminars. She has a weekly radio show on www.KarmaAir.com. Susan is certified in NLP, Hemispheric Therapy™ and Belief Relief.
Contact: www.SusanMarque.com or call (310) 453.7525.