Time for LOVE!
February 13, 2015
Hi Everyone,
It has been a very fertile week for Body and Soul Nutrition! In the first part of the week the third issue of BEST SELF magazine was launched. The theme of this issue is “Mindful Revolution”.
Included in this issue:
- Kristen Noel interviews Congressman Tim Ryan who has been working hard on getting our nation healthier through improving the quality of our food and changing farm policy.
- An article on simple ways to practice Mindful Eating (my contribution)
- A podcast on Mindfulness
- A kick-ass video with my lovely, lean mean fighting machine Pilates instructor, Renata Halaska. Looking for inspiration to start working out again? Check out this video!
AND LOTS MORE!
To download the app for $5.99 subscribe here!
And if you’d prefer to download issues of the magazine as a PDF, click here.
More exciting news is that my new website, Body and Soul Nutrition is up and running! A special thanks to Nan Tepper of Nan Tepper Design. Please pay a visit and let me know what you think! If you sign up for my mailing list, you will receive 10% of my 10 day online Spring Cleanse at bodyandsoulcleanse.com.
Lastly, since we are coming up on Valentine’s Day, I thought I would share this heavenly recipe for homemade dark chocolate from my friend Luis Mojica at The Pinecone Apothecary. It literally takes minutes (as described in the recipe title) and is absolutely delicious!
For a Valentine’s treat, I dipped the power balls (see recipe below), blackberries, blueberries, strawberries and bananas in the chocolate (all in different ramekins). I added some coconut flakes to the powerballs and the strawberries. I topped the bananas off with granola. All are now in the freezer waiting to be eaten tomorrow!
Dark Chocolate in Minutes!
Ingredients:
1 cup & 1 tbsp cacao powder
1 cup coconut oil
2 tbsp maple syrup
1 pinch sea salt
Directions:
- Melt coconut oil in a pan and remove once liquified.
- In a large bowl, mix the liquified oil with the dry ingredients until smooth.
- Pour into molds, ice cube trays, over nut balls, or fruit and stick in the freezer for 15 minutes to 1 hour. Remove 15 minutes before serving and enjoy!
This chocolate is low in sugar, high in minerals, and loaded with MCT’s (medium chain triglycerides), lauric, and caprylic acid from the coconut oil. All of the above = anti-viral, balanced blood sugars, more energy and slimmer waistline (woo-hoo)!
Gluten Free Power Balls:
1 cup peanut butter (I like using almond butter)
½ cup raw honey
3 cups gluten free oats
1 cup sliced almonds
1 cup pumpkin seeds
1 cup raisins or cranberries
Mix peanut butter and honey in a standing mixer until smooth.
Add oats in gradually.
Add nuts.
Add raisins.
Use a ice cream scooper (x2), use muffin holders, refrigerate overnight. Freeze well with airtight container and wax paper. Put in muffin pan.
Note: you can also put oats through blender and then knead the nut butter into mixture and add honey and other ingredients. You can add wheat germ and shredded coconut instead or in addition to above. They make a wonderful treat. Read more at Food.com
A couple of quotes on love:
We’re all a little weird. And life is a little weird. And when we find someone whose weirdness is compatible with ours, we join up with them and fall into mutually satisfying weirdness—and call it love—true love. — Robert Fulghum, True Love
Have enough courage to trust love one more time and always one more time. — Maya Angelou
That’s all she wrote for today! Have an excellent weekend!
Lysa
P.S. Isn’t it cool how much my beet logo resembles a heart?
