Food Is Not the Issue

· Blog

Many of our clients come to us with the idea that food is the problem behind their extra weight or health condition. And, while what we eat certainly contributes to extra weight and health challenges, we've seen that the real problem is what's driving the choices about what foods to eat.

So often we make poor food choices when we find ourselves reaching for food when we aren't hungry. When we reach for food to help us feel better emotionally, to help us settle down and feel better, the results aren't ideal over time.

Join us to hear more.

When we wake up to the fact that we're eating to deal with feelings that we have, that's the first step. Just notice what the thinking or feeling is and let it move on by. Nothing to do.

Next week we will share more about how to be free of this cycle.

The recipe this week is Thai Red Curry Rice. It isn't real spicy hot like Thai can be sometimes, but it has a delicious blend of flavors and textures. It's a one-dish-meal like we love. Give it a try.

To your Amazing Health,
Connie and Bill

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Thai Red Curry Rice (Serves 4) *Adapted from Mary McDougall

  • 1/3 cup vegetable broth or filtered water
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2-3 tablespoons Red curry paste (if you like more heat use 3 heaping tablespoons)
  • 1 Napa cabbage, chopped
  • 1 cup broccoli florets (can use frozen)
  • 1 cup cauliflower florets (can use frozen)
  • 1 cup snap peas or 1 cup frozen peas
  • 2 tablespoons Coconut Aminos
  • 4 cups cooked brown rice
  • 1 large tomato, diced
  • ¼ cup fresh basil, diced
  • ¼ cup fresh cilantro, diced
  • 1 ¼ cups cashew milk (homemade: 1/3  cup cashews, 1 cup filtered water on high in high-speed blender)
  • 2 heaping tablespoons shredded coconut

Add broth or filtered water to a large pot with onion, garlic and peppers. Cook, stirring occasionally, for 5 minutes. Now stir in the curry paste.

Add cabbage, broccoli, cauliflower, peas and Coconut Aminos. Mix well, cover and cook 5 or more minutes, until veggies are tender.

Now add remaining ingredients, rice, tomato, basil, cilantro, cashew milk and coconut, mix well and cook until heated through, about 3 – 4 minutes.