When I posted my last blog, I was full of enthusiasm over the documentary Hungry for Change. I'm still completely pumped about it and will start juicing this weekend (turns out my hubby has a good juicer and it's arriving today via his mom).
There were so many wonderful speakers in this documentary that incited me to start researching how I was going to make the changes I needed in my life to get get from toxic back to healthy. For me, the Hungry for Change book, Jason Vale's juice cleanse advice in "7 lbs in 7 Days" and Jon Gabriel's positive visualization and meditations will be my guides.
Starting with the juicing cleanse for 7 days and then onto lasting life changes from my two other sources, I can just feel that my life is about to take a dramatic shift.
My personal theme for 2013 is ABUNDANCE — in my work, in my life, with wealth — and now I realize, with food. It has been a recurring theme in my life that there is never enough. But I have shifted my thinking to there is always enough and I can have as much as I want. So, when Jason Vale says the trick is to move from "I want it, but I can't have it" to "I can have it, but I don't want it," that resonated with me on a mental, physical and spiritual level, and applies to all areas of my life.
This thinking may not be for everyone, but another change I am making in 2013 is to be the authentic me. Even in my freelancing business. I'm saying goodbye to Corporate Kathy and hello to Kathy For Real.
So there you go. Eating the Rainbow will always be about making great food, and may even still occasionally feature rich foods, but I know that my body doesn't want to eat those foods every day. It's been telling me that every day... but I'm finally listening.
But Jeez Louise, I DO NOT want to become a food evangelist, so if I get too preachy, please put me in my place — and PRONTO!
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So, I've been unwell with a cold for a few weeks, but as I feel better, I've started to cook again. Here are a couple of meals I've made this past week or so:
Michael Smith's story of his first days of working in a restaurant in France and that's what initially made me try this slow-baked chicken. But, honestly, one bite of the succulent, juicy chicken paired with the sweet and tart flavours of the vegetables, and you'll get why chefs prepare this dish to eat after they cook for everyone else. A-MAZ-ING! And yes, I always make the broth, because it's that good.
Printable Baked Chicken with Spinach and Cherry Tomatoes
Printable Easy Hollandaise Sauce
Printable Corn Chowder
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I can't wait to start reporting on my progress with the juice cleanse... and beyond!