Pages

Wednesday, May 4, 2011

From The Archives - an old May newsletter - Slimmer by Summer

I just pulled this out for you to chew on. I love theses recipes. If you don't know where to get Hato mugi you can always order it online. Look at www.susanmarque.com and go to the links page for resources.

Tip of the Month

Slimmer by summer! Is that something that you would like for yourself? You can have that easily if you get focused both mentally and physically.

One stumbling block to being slender forever, is a deep feeling of lack or not enoughness. Clearing this can clear the nagging hunger that drives in-between meal snacking or over-eating that many people unconciously find themselves driven to. If you have ever felt compelled to eat when you were not truly physically hungry, you might want to take a look and see if you have some form of lack, or fear of lack, that you need to clear.

Another hitch to slender living is low blood sugar. It’s fairly rampant in our culture. In part it is due to eating so much sugar. There is sugar in salad dressing or ketchup for goodness sake. Sugar is in so many of the foods you might be eating, the only way to get off the addictive cycle of sugar is to get off sugar. Quit. Yes, you can replace the white stuff with better sweeteners, but the best is to get that wonderful sweet taste from things like thoroughly chewing your whole grains and eating vegetables that have sweetness in them. Have you ever noticed that brown rice gets sweeter the more you chew it? Have you ever made a carrot bisque or a really good organic butternut squash? Maybe you have caramelized onions before or had corn on the cob? What about a perfectly ripe fruit fresh from the farm? This is the kind of sweetness that is kind to your system and the less you stress, the skinnier you can be.

Speaking of relieving stress for slender living. Yes folks, you have heard me say it before – get plenty of rest and plenty of water. Without these two key factors, you are more likely to snack and be looking for a pick me up.

Support is always key to lasting success so be sure to grab a friend, join a group or get some coaching and finally be exactly as you wish to be!


Recipes

Light and Luscious Barley Salad

Try this with any grain and veggie combo you like. Hato Mugi barley is Japanese pearled Barley.

1 C Cooked Hato Mugi Barley

1 – 2 carrots chopped and blanched

2-3 Scallions or a small bunch of chives chopped and blanched

Dressing: 2 parts flax seed oil to 1 part ume vinegar.

Mix all the ingredients and serve on a bed of blanched kale.

Add blanched corn kernels as well or use red onion in place of scallion.

“Cream” of Broccoli Soup

Super fast and simple, this soup utilizes small amounts of additional vegetables instead of vegetable broth. Feel free to experiment with other seasonings and combinations.

1-2 large stalks of broccoli, rinsed, with stems peeled and chopped

1 onion, sliced

1 carrot, chopped

1 small burdock (optional), chopped

Olive or rice bran oil

Water

White miso paste to taste

Sauté the onions for several minutes in a small amount of oil, and then add the other vegetables. Add water to about half way up the vegetables and bring to a boil. Place a lid on the pot and bring the heat down to low. Simmer for 10-15 minutes. Place in a blender and add a small amount of miso paste. (about 1 tsp. per cup or start with less and just add to taste.) Blend adding water if needed to attain your desired consistency. Serve with a garnish such as parsley.

Amaranth Studded Pan Bread

This soda bread is almost like a giant muffin in the way it is made. Slice wedges with onion/squash butter and your family or friends will be very satisfied.

1/2 Cup Amaranth, sorted

1 Cup water

small pinch of sea salt

1 1/2 Cups Spelt flour

1/2 Cup chestnut flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 Tablespoon rice syrup

3 Tablespoons apple cider vinegar

6 Tablespoons vegetable oil

1 Cup rice or soy milk.

1. Bring the water and pinch of salt to a boil and add the amaranth.

2. Simmer for 20 minutes covered over a low flame.

3. Preheat your oven to 350°

4. Oil a 9” pie plate.

5. Mix the dry ingredients in one bowl.

6. Mix the wet ingredients in another bowl.

7. Add the cooked amaranth to the wet ingredients.

8. Pour the wet ingredients into the dry ingredients and stir until mixed but not overmixed.

9. Bake for about 45 minutes until the bread is lightly brown, the top will crack a bit and you will be able to stick a knife in it and have it come out clean.

Variations: Use what ever flours you choose. Add herbs or nuts/seeds. Make it your own.

Story Time (names are changed, stories are true)

Ahhh, those last 10 or 15 pounds that so many would like to shed for good. I keep telling you how easy it is and I love when clients just take in the information and run with it. Jessica was like that. Now Jessica had done a ton of work on herself before I ever met her. She came to me though with some adult acne and that nagging extra weight that although she was still beautiful and probably slender to many who knew her, she felt uncomfortable in her own skin. I understood. She started with one session and immediately upgraded to the 4-session package. She understood that she wanted all the basics and then she would be able to incorporate it into her life. I met her on a Wednesday evening and by Saturday I had an email from her. She had cleaned out her cupboards and replaced everything to be looking like my cupboards. She had already lost some weight and she was anxious for more. Wow, great progress. My email back to her was something along the lines of keep going and yet relax with it all too. The more we stress, the more apt we are to keep or gain the pounds. She could hear me and execute all instructions. She started cooking up whole foods and loved it. She changed up what she ordered out. For her work she needed to eat lunches in restaurants most days. After the four sessions the weight was just about completely gone and her skin looked perfect. I’m sure Jessica is still enjoying even greater benefits than these because the last I heard from her was a simple “Thank you” because she understood how it just keeps getting better and better the longer you live this way!!!! Join us and start cooking up feeling and looking good today.

Fun Food Facts

Try some Seitan (pronounced Say-TAN) for a fun high protein, low calorie (depending on how it is made.) meat substitute. You can easily make your own or purchase pre-made Seitan in your health food store. It can be seasoned from simple to gourmet and has a nice chewy texture. It strengthens muscles, builds energy and is tonifying for the spleen, pancreas and kidneys. High energy and only the fat it would have is if any was added in the making.

New Tools

Well this one is an old tool really. Roasted Barley tea is wonderful for cooling down on a hot day. I like to make a big batch the night before and let it cool in the fridge for a refreshing ice tea that is good without any added sweetener. Mix in Mint and Strawberries when it’s hot and steeping for a fun drink.

No comments: