If we have a health condition, what is the best way, the most healing way to be with it? Join us in this video to learn more.
What if health conditions are seen as a blessing and a gift, inviting us to open and evolve into more of who we are? An invitation through our bodies to become present and explore what has become out of balance and how to return to it, return to our true nature of balance, clarity and vitality?
When we see life for the beneficial nature that it is, what can appear at first to be a misfortune can become one of life's greatest lessons, leading us into a richer and more enjoyable life.
Contact us below if you would like a free session to explore these ideas around your circumstances. We would love to learn more about you and your life and explore together what benefits may lie hidden in what we experience as difficulty.
The food is so good. It is a frittata made without eggs but with the most wonderful taste. What we love most about it is that it is chock full of veggies. Enjoy.
To Your Amazing Health,
Connie and Bill
Vegan Veggie Frittata (Makes 6 Muffins)
- 1 teaspoon avocado oil
- 2 teaspoons purified water
- 1 onion, diced fine
- 4 garlic cloves, minced
- 1 cup mushrooms, fine chop
- 1 cup chickpea flour
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon oregano
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ¾ cup almond milk
- 2 tablespoons lemon juice
- 1½ red bell peppers, diced fine
- 3 cups spinach or baby kale, chopped
Preheat oven to 350º F.
In a sauté pan over medium heat add the avocado oil, water, onions, garlic and mushrooms. Cook until they're soft.
While veggies are cooking, in a mixing bowl combine the flour, nutritional yeast, salt, oregano, turmeric, pepper, almond milk, lemon juice and red peppers. Mix and set aside.
When the veggies in the sauté are soft, add spinach to the sauté and cook until it's wilted, stirring frequently.
Add this cooked mixture to your mixing bowl and stir well to combine all of the ingredients.
Spoon into a greased muffin tin, or 8” x 8” baking dish.
Cook 20-25 minutes, or until the edges are golden and the center is set.
Allow them to cool for five minutes in the pan, then take a knife and loosen the edges and pop them out.
Serve warm, or keep refrigerated in an air-tight container for 2-3 days.
To make your own chickpea flour, add 1 cup chickpeas in a powerful, high speed blender and blend until very fine, 45-50 seconds.
To make your own almond milk, add ½ cup raw almonds to 2 cups purified water in a high-speed blender and blend on high until smooth, 45-60 seconds.