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Flow is a bit of a buzz word these days. We often refer to it as being in the zone. We have all experienced it from time to time. A total absorption in what we're doing with very little thinking about what we're doing. It's like everything is just flowing.

We were talking with one of our clients the other day and she mentioned how there was a time when she was eating really well and losing weight and it was like she was in the flow in her relationship with food, where considering to eat food that was unhealthy wasn't even a consideration.

We explored with her how we've seen that when we're really present with our food, it's kind of like being in the flow. Not a lot of thinking. Just experiencing and enjoying. And habits don't come up there. We've been playing with these ideas and how they contribute to our relationship with food. Watch the video to learn more.

So what inspires you to feel joy, well-being and aliveness? Find that feeling for you. Find that place of flow. That is your true nature where your wisdom resides about what to eat that will make your body thrive.

Contact us below if you would like a free consultation to explore this topic more.

The recipe this week is a warming soup made with Shiitake Mushroom and lots of veggies. It uses miso to give it a nice unami flavor. Enjoy.

To Your Amazing Health,

Connie and Bill

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Shiitake Mushroom Vegetable Soup (Serves 4)

  • 1 tablespoon sesame oil
  • 1 large onion, cut fine dice
  • 6 cups organic vegetable broth (or make your own)
  • 1 1/2 cups dried shiitake (follow instructions below on how to re-hydrate)
  • 1 large bok choy, cut in bite size strips
  • 1 small napa cabbage, cut in small size strips
  • 2 carrots, cut in rounds
  • 2 medium beets, cut in cubes
  • 3 inch daikon radish, cut in half rounds
  • 1/2 cup wakame, soaked and cut in small pieces
  • 1 bunch green onions, cut in thin diagonal slices (Set aside for garnish)
  • 2 tablespoons sesame seeds
  • ground black pepper to taste
  • 3 tablespoons miso

Re-hydrate shiitake mushrooms by placing them in bowl of hot water 1 hour or room temperature water overnight.

To prepare the mushrooms after soaking, cut the stems off and discard (too hard to eat) and dice the upper portion for the soup.

Heat oil in a medium pan over medium heat. Cook until slightly yellowed.

Add mushrooms and stir well.

Add vegetable broth and all the vegetables (except green onions) as well as the wakame, sesame seeds and ground black pepper.

When vegetables are cooked, add miso to a cup of broth in a separate dish, and stir until miso is diluted.

Turn off heat and add miso and green onions to pan. Stir well. Let rest covered for 5 minutes and serve.