Sign Ups Now Up and Running for Spring Cleanse!

April 16th, 2014


Hi Everyone,

There has been a thought that has come to me a few times in the last week or so,  it is "be light of heart".  It has been good to keep this in mind as I go through my day.

I am excited to let you know that sign ups are now up and running for the 10 day online Spring Cleanse.
To register, and find out all the details of the spring cleanse, you can visit my website,
www.bodyandsoulnutrition.com.   I have been gathering a wonderful variety of recipes for the cleanse, the menu plan is looking quite inviting!  

I hope you will join me on April 28th- May 7th for the cleanse! We will reconnect with our inner spring by clearing out what our body no longer needs and make way for more vitality and a renewed sense of focus and well being.  If you have any questions, please email me at Lysa.Ingalsbe@gmail.com 

Below is a recipe from FoodBabe.com that we will use for a meal during the cleanse.

Lemon Asparagus Quinoa 
Serves: 2

Ingredients

• ½ head cauliflower, chopped into pieces
• 2 tablespoons coconut oil or olive oil, divided
• salt and pepper to taste
• ½ pound asparagus, trimmed and chopped into 1” pieces
• ½ small onion, diced
• 2 garlic cloves, diced
• ½ cup quinoa
• ¼ teaspoon salt
• 2 to 2½ cups vegetable stock
• ½ teaspoon curry powder
• zest of 1 lemon
• parsley to garnish
• cashew cream for top:
• ½ cup cashews, ¼ cup water and pinch of salt (if making cashew cream)- optional

Instructions

1. Heat your oven to 400 degrees. On a baking sheet toss the cauliflower with 1 tablespoon of oil. Season with salt and pepper. Bake for 20-25 minutes or until tender and slightly browned.
2. While the cauliflower is cooking, bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water and set aside.
3. In a large saute pan, heat 1 tablespoon of oil until hot. Add the onion and saute for 3-5 minutes. Add in the garlic and saute 1 minute.
4. Add in the quinoa and salt and saute for 2 minutes.
5. Add in 1 cup of stock at a time, stirring after each addition until the liquid is absorbed and the quinoa is cooked.
6. When the cauliflower is done, toss with ½ teaspoon curry powder and place in a food processor and pulse until it looks like the size of rice.
7. Add the cauliflower to the quinoa mix and fold in the lemon zest, cashew cream or sour cream and asparagus and continue to cook 2-3 minutes.
8. Top with fresh chopped parsley and serve.
9. To make cashew cream: Place cashews, water and salt in a blender and mix until a thick consistency is formed. *There will be some cream leftover if you wish to add more to the recipe or use for leftovers.

Here is a quote from Rumi that I came across today: 

"There are a thousand ways to kneel and kiss the earth." 

Be well!

Lysa

Feel Good Post: A day in the life of the Spring Cleanse

Hi Everyone,
I have had a few people ask me what exactly the Spring Cleanse going to entail other than the eliminating of certain foods. This is a great question and sorry to not have thought of that myself!
The Spring Cleanse (as do all my cleanses) will focus on the foods of the season.  Because I like to incorporate Traditional Chinese Medicine into my work, I use the 5 element theory to guide the cleanses.  In TCM, the organs of spring are the liver and gallbladder.  We will use this cleanse to focus on cleansing and nourishing the liver and gallbladder.   The emotion of this season is anger and the color is green. The flavor is sour (although we use the taste of sweet as well).  The foods we focus on this cleanse will be young greens, sprouts, asparagus, cauliflower, radishes, dark leafy greens, and many more veggies. The grains of this season are oats, millet, quinoa, brown rice and buckwheat.  We will keep to plant sources of protein and for those who would like to include animal protein: fish and poultry.

Still unclear as to what we might be doing? Here is a sample menu plan of a cleanse day.  Please note that I provide a few options for each meal because we are all different in what feels good to us food wise.

Choose from one of the following for each meal

Breakfast:
Green smoothie/ breakfast quinoa/ paleo muffins (eggs with veggies)
Lunch:
Watercress salad  with sunflower sprouts, chickpeas, and sunflower seeds & ½ sweet potato/  Pureed curried carrot soup
Dinner:
Red Lentil Coconut Stew/ Steamed asparagus with broiled halibut and brown rice

Snacks will be kept to veggies/fruit and or a small amount of nuts.

Also, it’s good to keep in mind that while I provide you with a variety of meal choices, if you are the kind of person who does best with making one or two large batches a particular meal (like the curried carrot soup), you can eat that for several meals. I tend to do a couple large batches of dishes so that I have them on hand during the week. I also like to wash a large amount of salad greens so I can make a quick salad without a fuss.

*** Please note that if you prefer to not use any of the recipes/meal ideas that is fine too. You are free to do your own version of the cleanse using the list of foods I will provide you with to include and avoid.

What can you hope to get from the cleanse?  Here are a few things people shared from the winter cleanse.
Having a renewed sense of excitement about food
Having much more energy
Increased happiness
Losing a few pounds
Many people really loved the online community support as well.  I hope that helps gives a better picture of what the cleanse will be like.  Please email me if you have any further questions or would like to sign up, Lysa.Ingalsbe@gmail.com

I am working on getting pay pal on my website so I will keep you posted as to when it is up. You will have two choices of payment: you can either pay me with a check ($25) directly or you can use a credit card through pay pal. Because pay pal takes a small percentage, the cost for the cleanse if paid by credit card will be $28.

To pay by check, the address is 30 Nissen lane, West Hurley, NY, 12491.

Okay, that’s all for now!
Happy Monday to you all!

Feel Good Monday Post: Freedom

Good Morning Everyone!

It is Martin Luther King Jr. Day and my birthday.  Today the topic of freedom rings in my mind.  It is a good day to give thought to this powerful word and what it means in our own life.  In my life, freedom means the ability to open myself up to dwell in possibility. To dream without refrain.  To allow the twinkle in my eye to shine.  Freedom also is a choice.  What helps me to feel free? I feel most free when I let go of my fear and embrace the present moment.  When I choose to eat well and take care of my body. When I forget about the "shoulds" and allow myself to go for a run/walk even when I have a hundred other things to do.  Helping others brings a wonderful freedom to me as well.

Give yourself a moment to sit and ponder what freedom means to you. What does it look like and feel like?  When do you feel most free?  How could you feel more free?  Today, allow yourself to taste this wonderful feeling.  Take a step toward being more free.  See what happens, allow yourself to "dwell in possibility".

Below is a FANTASTIC recipe that my husband so sweetly cooked for an early birthday dinner for me last night.  If you are vegetarian, you can substitute tofu, tempeh or even more veggies for the ground turkey. This dish smells and tastes so delicious.  Try it and you will see!!  We used coconut sugar instead of brown sugar. :)

http://www.theperfectpantry.com/2014/01/recipe-for-thai-green-curry-turkey-with-spinach-green-pepper-and-cilantro.html

Here are two wonderful quotes by Martin Luther King Jr.

• "Faith is taking the first step even when you don't see the whole staircase."
• “If you can't fly then run, if you can't run then walk, if you can't walk then crawl, but whatever you do you have to keep moving forward.”

Enjoy the day!

Lysa

Feel Good Saturday Post: Last Chance to Jump On Board The Cleanse!

January 4th, 2014

Happy New Year Everyone! I hope you are all warm and safe on this very chilly winter’s day in the Hudson Valley.  I have been super busy preparing for the 10 day online Winter Cleanse that will begin tomorrow!  If you are on the fence as to whether or not to jump on board, remember that it is only for 10 days and you will be giving your body a great gift by doing so.  By increasing your veggie intake, eliminating white sugar and flour, and alcohol, you will have so much more energy after the first couple of days and be able to think clearer.  You will be able to tackle projects you have had on your “to do” list for a while.  “Change your food, change your life” is a motto I have on my business card because I have felt the powerful effects of changing my diet and eating foods that give me stamina and a sense of well being.  Creating a happy life certainly comes from more than just eating well but it is a powerful step to take in the process.  It gives you the energy to focus on what you want in your life and the strength and clarity to let go of what you don’t want.  

January is a wonderful time to press the reset button with your food intake and start the New Year off in a powerful way.  We have 32 people doing this cleanse so you will have the support of your fellow cleansers and myself if you decide to join.   If you have any questions or would like to sign up, please send an email to Lysa.Ingalsbe@gmail.com. The cost of the cleanse is $25.  My address is 30 Nissen lane, West Hurley, NY.  

Below is a sample recipe from the cleanse.

Wishing you all prosperity, happiness and health for 2014!

Lysa

Creamy Vegan Of Cauliflower Soup http://healthyblenderrecipes.com/

• 8 cups of strong vegetable broth
• 1 whole head of garlic roasted
• The white part of 2-3 leeks washed and chopped
• 1 large head of cauliflower chopped
• 1/4 cup raw cashews (for Body Ecology recipes use raw blanched almonds)
• 4 Tbsp chives chopped finely to garnish
• organic brown rice, quinoa or millet to serve

1. Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
2. In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes)
3. Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.
4. Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
5. Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
6. Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
7. To serve - top each bowl with a grain ball and a generous sprinkle of chives.