For the longest time, we considered autism to be an extreme disability. As we learned more, it became apparent that, despite the ability to easily fit in, there was much more to the person with autism than what was being expressed through their surface behaviour.

Recently we came across a podcast called the Telepathy Tapes that documents the telepathic experiences of parents, caregivers and medical professionals with non-verbal autistic children. It's fascinating. And we'll share with you today a segment of an interview with Suzy Miller, a speech pathologist who has been working with autistic children telepathically for many years now .

Join us to hear more.

To think that autism offers a vision of our fuller human capacity is a very radical and unusual perspective. But after hearing Suzy Miller's experience, and that of dozens of other professionals on the Telepathy Tapes podcast, it looks very plausible.

We want to thank the group of professionals, parents and caregivers who are looking at the condition from this broader perspective. Wouldn't it be interesting if understanding autism could open doors of perception for the entire world, leading to greater oneness and cooperation?

The recipe this week is Esther's African Quinoa. Esther is a client of ours, born in Africa and who is a fabulous cook. Recently, she shared with us one her favourite African dishes. It's simple and delicious and so wonderful to experience this new palette of flavours from another continent. Thank you, Esther!

To your Amazing Health,

Connie and Bill

Esther’s African Quinoa (Serves 4 to 6) by Esther Oalgoke

• 2 cups quinoa, rinse and drain
• 4 cups vegetable broth or filtered water
• 1 onion, diced finely
• 2 garlic, minced
• 1 teaspoon oregano
• ½ teaspoon marjoram
• ¼ teaspoon thyme
• ¼ teaspoon turmeric
• 6 cups cabbage, cut finely
• 2 cups green beans, cut in pieces
• 2 carrots, cut in matchsticks
• 1 zucchini, cut in ½ inch pieces
• 2 tablespoons Esther’s African Sauce  (recipe below)

Place quinoa, vegetable broth or filtered water, onion, garlic and herbs and spices in a large pan. Cook on medium until liquid comes to a boil and then turn heat to low and cook 30 minutes or until quinoa is soft.

In another pan, cook the vegetables and cabbage with ¼ cup filtered water until soft. When soft, add to quinoa along with Esther’s African Sauce (recipe below) and mix well. Serve. (We didn't include mushrooms in the recipe, and they are a wonderful addition.)

To add some heat and a wonderful flavor, try Esther’s African Sauce. This sauce can be used with other vegetable dishes as well.

Esther’s African Sauce

• 6 large Jalapeños, cut away stem and cube leaving seeds intact
• 1 large fresh ginger, 4 inches wide and long
• 1 head of garlic, approximately 6-8 garlic cloves

In a high-speed blender, blend all ingredients until you have a smooth paste, approximately 60 seconds. Store in a jar in the refrigerator and use 2 tablespoons in the Quinoa dish above. What remains is a great addition to a whole grain, bean, or vegetable dish.