Today we talk about how we all have something like an inner GPS that's always available for guidance. But rather than showing a road map, our inner GPS gives us directions by the feelings we have. And when we're feeling anxious or uptight, that's our GPS letting us know we're caught in a lot of thinking that isn't tuned into our clarity and knowing of what's in our best interest. Often these uncomfortable times are when we reach for food to find relief.
Join us to learn more:
When we know we are lost in busy thought or unpleasant feelings, we can use those feelings as our GPS, letting us know we are lost in our thinking and not tuned into clarity. Knowing this, we can stop giving our thoughts and feelings energy and let them settle down. As we do, we return to greater clarity, which is the basis for good decision making and a healthy relationship with food.
If you have questions or want to learn more, write to us in the "Comment" section below. And we'll be sharing more on this topic next week.
The recipe is an Asian Peanut Coleslaw. It can serve as a meal by itself or as a side salad. It is one of those dishes that our body loves. In fact, Bill went back for thirds on this one today. Try it for yourself.
To Your Amazing Health,
Connie and Bill
Asian Peanut Coleslaw (Serves 2 as a Main Course and 4 as a side dish) *Recipe adapted from Veggie Society)
- 2½ cups red cabbage, grated
- 2½ cups green cabbage, grated
- 2 carrots, grated
- 3 scallions, chopped
- ¾ cup raisins
- ½ cup fresh cilantro leaves (optional)
- ½ cup peanuts (optional) Dry roasted, salt free is recommended to be SOS-free
Add the cabbage, carrots and scallions, raisins and cilantro to a large mixing bowl and set aside.
- 5 tablespoons chunky or creamy peanut butter
- 2 tablespoons coconut aminos
- 1 lime, juiced
- 3 tablespoons date paste
- 1 tablespoon grated fresh ginger
- 2 tablespoons sesame seeds
- ½ teaspoon red pepper flakes or to taste
- Hot sauce to taste (optional)
In a mixing bowl add peanut butter, coconut aminos, lime juice, date paste, grated ginger, sesame seeds, red pepper flakes and hot sauce. Whisk together until a smooth and creamy sauce is achieved.
Pour the dressing over the salad. Toss well and adjust seasonings if needed.
Set in the refrigerator for 20 minutes before serving to let the flavors absorb well throughout the salad.