At times it can be hard to shift our perception of something or someone that has got us down in the dumps. When we are feeling trapped, stressed or helpless it can feel almost impossible to see things from a different perspective. The problem with feeling stuck is that we won't ever be able to attract abundance into our lives coming from a place of lack. The universal law of energy is very simple: like attracts more like. Feeling stressed only attracts more to feel stressed about. If you desire something different than what you are experiencing, you need to shift your thoughts and energy around it. In today's video blog, I show you how. Click on the link below and then head over to our Facebook page and let us know how this tool works for you!
https://www.youtube.com/watch?v=DMvAoP5hP2I&list=UUVhTDTncQ9-ZGt8ezTeP75Q
https://www.youtube.com/watch?v=DMvAoP5hP2I&list=UUVhTDTncQ9-ZGt8ezTeP75Q
Get vegucated!
Swiss Chard
(these mammoth leaves were grown by Carly's sister, Mandy, in her Austin backyard!)
Fun fact #1 – Swiss aka green chard was developed to produce large leaves and fleshy stalks - two different vegetables in one! It is named as such because of its extensive cultivation in Switzerland.
Fun fact #2 – Depending on the variety, stalks can be white, bright scarlet, fuchsia, lavender, orange or yellow.
Fun fact #3 – A single serving of chard offers up 300% of your daily vitamin K needs.
Nutrition Info – Chard contains 13 antioxidants and is an excellent source of vitamins A, C, E and manganese.
When and how to buy – Early summer and early autumn. Look for bunches with leaves that are glossy and fresh-looking. The central "ribs" should be crisp, not pliable. Stalks should be firm with no brown marks. Swiss chard is notable for its fleshy, edible stalks and it has huge, deeply crinkled leaves with a complex earthy flavor and slightly chewy texture. Rainbow chard should be eaten raw or cooked lightly to preserve their color.
How to store – Wrap the bunch in moist kitchen paper and keep in a Debbie Meyer's Produce Saver Bag in the veggie drawer for 3-5 days.
How to prepare – Wash the leaves in water to remove grit trapped between crevices. Stalks need longer to cook, so separate them from the leaves, then slice. Steam, braise, saute', or stir-fry leaves, or use them as wraps (instead of tortillas). Pairs well with ham, garlic, onion and chilies. An easy rule of thumb is to cook the leaves like you would spinach and the stalks like asparagus.
Here are a few of our favorites:
Chicken & Avocado Swiss Chard Wrap
http://www.nutritionalwisdom.com/recipes/chicken-avocado-swiss-chard-wrap/
Sauteed Swiss Chard w/ Bacon & Garlic
http://www.nutritionalwisdom.com/recipes/sauteed-swiss-chard-w-bacon-garlic/
Or add it to your favorite green juice recipe!
Swiss Chard
(these mammoth leaves were grown by Carly's sister, Mandy, in her Austin backyard!)
Fun fact #1 – Swiss aka green chard was developed to produce large leaves and fleshy stalks - two different vegetables in one! It is named as such because of its extensive cultivation in Switzerland.
Fun fact #2 – Depending on the variety, stalks can be white, bright scarlet, fuchsia, lavender, orange or yellow.
Fun fact #3 – A single serving of chard offers up 300% of your daily vitamin K needs.
Nutrition Info – Chard contains 13 antioxidants and is an excellent source of vitamins A, C, E and manganese.
When and how to buy – Early summer and early autumn. Look for bunches with leaves that are glossy and fresh-looking. The central "ribs" should be crisp, not pliable. Stalks should be firm with no brown marks. Swiss chard is notable for its fleshy, edible stalks and it has huge, deeply crinkled leaves with a complex earthy flavor and slightly chewy texture. Rainbow chard should be eaten raw or cooked lightly to preserve their color.
How to store – Wrap the bunch in moist kitchen paper and keep in a Debbie Meyer's Produce Saver Bag in the veggie drawer for 3-5 days.
How to prepare – Wash the leaves in water to remove grit trapped between crevices. Stalks need longer to cook, so separate them from the leaves, then slice. Steam, braise, saute', or stir-fry leaves, or use them as wraps (instead of tortillas). Pairs well with ham, garlic, onion and chilies. An easy rule of thumb is to cook the leaves like you would spinach and the stalks like asparagus.
Here are a few of our favorites:
Chicken & Avocado Swiss Chard Wrap
http://www.nutritionalwisdom.com/recipes/chicken-avocado-swiss-chard-wrap/
Sauteed Swiss Chard w/ Bacon & Garlic
http://www.nutritionalwisdom.com/recipes/sauteed-swiss-chard-w-bacon-garlic/
Or add it to your favorite green juice recipe!
Feeling frustrated, stressed and struggling around losing weight? Tired of overeating, yo-yo dieting, and working hard to lose weight only to gain it back?If you’d like to get to the bottom of what’s behind your eating problems and why you are retaining excess weight, then we've got a class for you! You may have heard about the success of using Emotional Freedom Techniques (EFT) tapping to achieve long-term weight loss goals.
More on EFT at http://www.tappingintodreams.com/eft/
Joni Gilton is a certified EFT Level 2 Practitioner through the Association for the Advancement of Meridian Energy Techniques (AAMET) International
The 3-part hands-on class for men and women is held on Tuesdays from 6:30 to 8:00pm in the Soma Vida conference room
September 2nd, 9th and 16th
No prior experience with EFT is required!To begin the end of your struggle, register at
http://www.tappingintodreams.com/achieving-weight-loss-with-tapping-eft-beginner/
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