One of the most common questions we hear is "How do I lose weight and keep it off?"
There have been lots of ways to lose weight promoted through the years, and many have succeeded in getting the pounds off. But how to keep them off has proven to be quite elusive to the weight loss industry.
Our approach is not to try to lose weight by forcing the body in the direction of weight loss, that is, focusing on losing weight, often "at all costs." Instead we focus on how to bring our bodies back into balance, into a state of health, because a healthy body doesn't carry excess weight.
Most approaches use some form of calorie restriction or calorie burning or a combination of the two. But, as far as we can see, both of these methods are like trying to swim upstream. They go against our body's natural design to stay in balance.
Our bodies always need a certain amount of energy (calories) and if they don't have them, our minds will always have us looking for ways we can get them. This results in cravings, often for the quick energy processed foods that have a low nutrient density and high, quick calories.
These foods contribute not just to weight gain, but also health conditions. And we know that. So there's a constant battle going on between our body's quest for enough energy and our desire to lose weight by restricting calories. This mental ping-pong game is all too familiar to any of us who have dieted: constantly thinking about food, and particularly the foods our cravings are drawing us toward.
The other side of the coin of trying to burn off calories again has us trying to swim upstream because our body's natural design is to conserve energy. As good as it feels to exercise, trying to stay with a routine that burns enough calories to make a difference, over time, can begin to feel like a battle too.
There always seems to be a struggle, one way or the other.
Our approach is to nourish the body with High Nutrient Dense whole, plant based foods. With this, we don't feel hungry, we have the energy our bodies need to function well and the nutrients they need to restore health. And as we restore health, we lose weight naturally because a healthy body doesn't carry excess weight.
Join us to hear more:
If you would like to learn more about our approach, you can download a copy of our High Nutrient Dense food list or contact us for a free consultation.
Our recipe for this week is a Creamy Chickpea Mushroom Soup. Rich, warm and satisfying, this can be a whole meal by itself or a side dish to one of your favorite main dishes.
Creamy Chickpea Mushroom Soup (Serves 4–6)
- 1 large onion, diced
- 4 large garlic cloves, minced
- 3 stalks celery, cut in diagonal slices
- 12 mushrooms, sliced
- 3 carrots, cut in diagonal slices
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cups cooked (of your favourite) whole grain, we usually use brown rice or brown rice with oat groats
- 1 - 28 ounce can (3½ cups) chickpeas
- 1 teaspoon sea salt (optional)
- black pepper to taste
- 3 cups cashew cream (see recipe below)
- 3 cups homemade stock or low sodium vegetable stock
- 6 cups of spinach
- Cilantro leaves for garnish
Add a little stock to your soup pot, then the onion, garlic, celery and mushrooms and sauté until tender.
Add carrots, rosemary and thyme and cook an additional 5 minutes.
Now add grain, beans (with their juice), sea salt, black pepper, cashew cream and stock. Cook an additional 5 minutes.
Add spinach and cook until spinach wilts.
Serve garnished with cilantro leaves.
• 1 cup cashews to make cashew cream
• 2 cups water to make cashew cream
Add cashews and water to a high speed blender and blend for 45-60 seconds, until smooth.