Connie wanted to go a little further into the role meditation plays in spontaneous healing that she talked about last week. So, this week she's taking us through a short and simple meditation that can help create heart and brain coherence.
Join us to hear more.
Heart and brain coherence is a state where your heart’s rhythms and your brain’s activity sync up in an orderly, harmonious pattern. This happens when you shift out of stress and "emergency" emotions like fear or anxiety or judgment, into elevated feelings like gratitude, love, joy, or compassion. In that state the heart sends steady, coherent signals to the brain instead of stress signals.
In terms of the influence that has on our health, just think for a moment of how it feels when you're experiencing stressful emotions versus elevated emotions. Can you sense the greater peace and ease within yourself? Is it hard to imagine then the greater benefit this peace and ease has on our health?
If you're interested in more, you can find lots of Dr.Joe Dispenza's meditations on YouTube to guide you in an exploration of this coherent state.
The recipe this week is a Lemon Hummus Soup with Kale. It's a delicious one-dish meal made with all the wonderful ingredients that go into hummus, chickpeas, tahini, lemon and more, combined with the nutritious value of kale.
The recipe makes enough for four servings, which means it makes enough for two meals for us. And so we add some extras to it on the second round like frozen corn or cooked grain, making it a bit different, and it's fabulous that way too!
To your Amazing Health,
Connie and Bill
Lemon Hummus Soup with Kale (Serves 4)
- 2 lemons, juiced
- 4 cups veggie broth
- 2 tablespoons tahini
- 6 cloves garlic, cut in pieces
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground pepper
- 1 tablespoon no salt seasoning
- 6 Deglet Noor dates, pitted
- 28 ounce can garbanzo beans, drained
- 4 cups chopped kale
Add all ingredients except ½ of the garbanzo beans and all the kale to a high-speed blender. Blend for 1 minute and add to a large pan. Cook for 10 minutes with occasional stirring.
Add kale and remaining beans, and cook until kale is soft.
Serve and enjoy.