We've seen the impact whole food plant-based has on reversing chronic health conditions and pain, and the scientific community is documenting this fact extensively now. Given this, we've wondered why it hasn't become more mainstream. It's well known that the US spends more money on health care than any other country and yet ranks 35 in terms of overall health.
So, there must be more to shifting to WFPB than just learning what foods to eat. What we've seen is that the relationship with food in our culture is deeply engrained with using food to manage stress and emotions. We often reach for the foods that create inflammation and health conditions in an attempt to deal with what's going on in our lives.
Several years ago, we came across an understanding that helps us see how to deal with stress and emotional swings very effectively. And when our clients who come to us to restore health or lose weight naturally get this piece of the puzzle, their relationship with food shifts. They no longer find themselves reaching for food when they aren't hungry, trying to manage how they're feeling.
This makes the shift to WFPB easy to integrate into our everyday lives. Join us in this video to learn more.
What is so wonderful about discovering a true relationship with food is that it affects every area of life, making life easier and more enjoyable. We'd love to do a free consultation with you to explore any questions you have about health or your relationship with food. You can contact us at the very bottom of the "Home" page and we'll connect.
The recipe this week is Roasted GardenVegetable Casserole full of veggies fresh from the garden and very delicious. Enjoy.
To Your Amazing Health,
Connie and Bill
Roasted Vegetable Casserole (Serves 4)
Roasted Garden Vegetable Casserole (Serves 4)
- 2 cups cooked whole grain
- 5 garlic cloves, minced
- 1 large red onion, cut in half moons
- 3 red peppers, diced
- 3 orange peppers, diced
- 3 Jalapeño peppers, seeded and diced
- 1 large eggplant, peeled and cubed
- 1 large zucchini, cubed
- 2 tablespoons avocado oil, drizzled over eggplant
- 5 large garden tomatoes, cut in chunks
- 1⁄2 teaspoon dried sage
- 1 heaping teaspoon dried oregano
- 1⁄2 teaspoon sea salt or to taste
- 1⁄4 teaspoon ground black pepper or to taste Parchment paper
Layer the cooked whole grain on the bottom of an 8 x 12 baking dish. Add the garlic evenly over the rice and sprinkle with sea salt and black pepper. Set aside.
Cover two cookie sheets with parchment paper. In one add eggplant, half the peppers, half the red onion and the avocado oil. Sprinkle well with sea salt and ground black pepper.
In the second cookie sheet add zucchini, the remaining pepper and red onion. Sprinkle well with sea salt and ground black pepper.
Cook both cookie sheet ingredients at 380 F for 1 hour.
In a medium pan, add cubed tomatoes, sage, oregano, sea salt and ground black pepper. Cook until tomatoes are soft and mash with a potato masher.
Add the ingredients from the two cookie sheets into the baking dish and cover with mashed tomatoes.
Bake the casserole at 350 F for 45 minutes and serve.