Need Comfort? I Have a FREE gift for you

Need Comfort? I Have a FREE gift for you

With all the natural disasters and shootings, many people are feeling exhausted, frightened or anxious. This is an important time for self-care especially for those who have been personally affected or have family or friends that have been touched in some way. You may not have any connection with one of the recent disasters, but you may be fighting an illness or have other stressors in your life. We want to help you deal effectively with the stress, anxiety or turmoil you may be facing.

My husband has been working with people for years helping them to reduce the stress in their lives, deal more effectively with anxiety and move beyond inner turmoil. One of the tools he uses is from a company called HeartMath. At every one of our retreats, he demonstrates the HeartMath biofeedback techniques to measure a person’s stress and help them with their heart rate variability so they can experience more peace, joy, and coherence.

We’re very excited to offer you some FREE Emotional Support tools. The HeartMath Company has generously offered their Care Package right now for free. It’s a $43.70 value. I encourage you to take advantage of this now. Just go to their website and page down. You’ll see three products: Eliminating Anxiety, Transforming Stress and The Inside Story. We’re so happy we can pass these great products on to you. https://www.heartmath.com/freeresources/

If you’d like to practice HeartMath on a regular basis, you might want to check out the emWave2. We have it on sale now at 5% off with code heartmath at checkout!

A Bowl of Comfort

Who doesn’t find soup comforting? If you love soup, you’ll love my new book Souping is the New Juicing. I’m so happy to share of my recipes with you here.

 CREAMY CURRIED CARROT SOUP

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 1 tsp. sea salt
• 2 lb. carrots, cut into .-inch pieces
• 2 garlic cloves, minced
• 5 cups vegetable stock
• 1/2 cup cooked brown rice or raw cashews, soaked 30 minutes and drained
• 2-inch-chunk ginger, peeled and chopped
• 1 Tbsp. curry powder
• 1 Tbsp. fresh lemon juice (. lemon, juiced)
• Freshly ground black pepper, to taste
• Sea salt, to taste

Add the olive oil to a large stockpot and heat over medium heat. Once the oil is heated, add the onions and salt, and saute for 5 minutes. Then add the carrots and garlic, cover, and cook for 5 more minutes. After cooking the carrots, add the vegetable stock and the cooked rice or cashews. Bring the soup to a boil and reduce the heat. Allow it to simmer for 25 minutes. Separate the soup into batches and puree; make sure not to fill the blender too much! As you puree, add the ginger and curry powder into the soup. After the soup is pureed, stir in the lemon juice and season with salt and pepper to taste. Serves 6–8.