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.