|I’m sure most of you are ready to see this year come to an end! If you have survived without falling apart, give yourself credit.|
This has been a year to put into place tools to survive stress on a level most of us have never experienced. Our lives and health have been impacted deeply. Many of you have shared how you’ve overindulged on many levels. Forgive your self and make a commitment to take steps
to improve. I’m finding that our mental and emotional health will need more attention in the years to come. I’ve put into practice several tools that have served me well. Doing this daily energy routine and meditation have been key. I’m walking and doing yoga more often. I’ve also started to practice Qigong. It not only calms your mind, but it also affects your organs and energy pathways.
Making sure to eat healthy foods MOST of the time can really help your state of mind. It’s impossible to be perfect, but when you blow it, take a day to eat really healthy. Your body will thank you.
I look forward to a New Year of renewed health and well being. I especially look forward to sharing more with you about what I have learned from the challenges of this year. I’m planning a trip to California for the holidays and will return in early January. My wish is that you find the gift of the season in whatever way honors you.
When it feels like you have the weight of the world on your shoulders, it is time to let go of some serious baggage.
For starters, let go of responsibilities that belong to others.
Let go of things beyond your control.
Let go of past mistakes.
Let go of regrets.
Photo by the Alkaline Sister
|Wintery Kale Salad with Ginger Pecans|
By Alkaline Sister
Yield: 1 nice big salad
1/2 cup pecans, soaked overnight preferably or min 30-60 mins at the very least
1/4 c extra virgin olive oil
2 tbsp fresh lemon juice
1/4 cup filtered water
1/2 tbsp freshly grated ginger
1 tbsp green onion, use the white parts mostly
pinch of Himalayan or celtic salt
8 drops stevia or optionally 4 drops os stevia plus 1 tsp coconut nectar
3 cups kale, well chopped into small bite sized pcs
1 cup red cabbage, thinly shaved
1/4 of one pomelo, peeled & membranes removed
2 radishes, thinly sliced
1/2 avocado, sliced
Lets start with the dressing so it can rest and build it’s flavours. Place soaked pecans, olive oil, lemon juice, water, fresh ginger, green onion, salt, and stevia / coconut nectar into blender. Process mixture, scraping down sides until a creamy mixture is reached. Pour into a serving dish and set aside.
Next, chop the kale and place in your serving bowl. Add in the finely sliced cabbage and toss gently. Top with pomelo, pecans, radish and avocado. Pour dressing over salad generously and toss well. Dig in or alternatively allow it to rest 5 mins or more to soften the kale somewhat. Enjoy. Double up on this recipe if you are not alone or you could share:)
Cassandra Orjala has been practicing colon hydrotherapy and nutrition for over 30 years. She currently resides outside Coeur d’Alene, Idaho.