Bill and I have been talking with people about how we create cravings. It's such a fascinating process to observe. We've covered this topic before and thought it was worth revisiting. Join us in this video to learn more.
We create cravings for certain foods by using that food for relief from stress or tension. When we do this repeatedly, we reinforce the habit and our cravings get stronger and louder. Then we're convinced when the craving comes, we have to eat that food to find the relief, the comfort from the tension we feel.
The good new is, it isn't true that the food is our only form of relief. Particularly if we look upstream to the source of our tension and begin to understand the nature of the mind that produces the tension in the first place. Learning to look in this new direction rather than trying to manage habits and cravings can provide a real sense of freedom, not just in our relationship with food, but other aspects of our lives as well.
We'd love to discuss this with you if you're interested in a free 30-minute session. You can book a time on our calendar here and we'll chat.
The recipe this week is Eggplant Mushroom Cacciatore. It's a delicious way to use eggplant. The sauce is great over whole grains or pasta.
Enjoy.
To Your Amazing Health,
Connie and Bill
Eggplant,, Mushroom, Peppers & Tomato Cacciatore (Serves 4)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon avocado oil
- 12 cremini mushrooms, sliced
- 1 eggplant, peeled and cubed in small cubes
- 2 red peppers, diced
- 1 orange pepper, diced
- 2 jalapeños, diced small
- 28 ounce can of fire roasted tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons capers
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt or to taste
- Ground black pepper to taste
In a large skillet add avocado oil, onion, garlic and mushrooms. Add 2 tablespoons of purified water and sauté, stirring frequently. Cook until mushrooms are tender.
Add eggplant, peppers, fire roasted tomatoes, dried oregano and cook until vegetables are tender.
Add capers, red pepper flakes, sea salt and ground black pepper. Continue cooking 5 minutes or so until flavors infuse. Serve and enjoy.