It feels like a quiet time. A time of resting. I have gone back to bed two days in a row after having breakfast early. This was a most delicious thing to do. I don't think I have done that for many, many years. The dogs of course think I am doing just what a pack should do. I have been working very intensely on the revisions for Potatoes Not Prozac. It is very energizing and I love seeing how much we all have grown since 1998. We will be starting these new classes the week of 2/14. And remember classes start on WEDNESDAY. I will post in the evening, so don't get alarmed if you had not heard anything by noon. Please click on the name of the class you wish to join and it will take you to the registration page: Back to Basics 1 is our friendly ole standby for the step 7 folks who hit the wall and wobble around. Come join us if you are concerned about your program. You do not have to be in full-blown relapse. Even if you are just slippin a bit, come join us. This is a very fun sequence. Everyone loves it. Brain Chemistry: Beta Endorphin is one of our most popular classes. It will teach you the core of the science behind the program. This is the outline for a critical part of sugar sensitivity, why you act the way you do and what you can do to change it. I love this class and so do all the people who have taken it. Somehow BE rocks! Step 2: Journaling, An Introduction will teach you the basics of journaling. The class will give you step by step instructions in how to record your food and feelings in a way that gets you excited. Step 5: Browning Your Family is one of our favorites. Learn the art of whole grains. Get lots of information that you won't find anywhere else. I picked the brains of one of the world's leading *brown* experts for this class. Using the Resources of the Community is for those of you who are brand new and would like to find your way around town. Come sit on the top of our double decker bus for a guided tour. And even if you are not brand new, this is a really fun class to reconnect with all the treats of the community. YLDweightlossinaction is on hold for just a bit. I want to get our freshmen class settled. We will be starting these new classes the week of 2/21. Please click on the name of the class you wish to join and it will take you to the registration page: IBD is the second round of the very interesting class on the biochemistry of gut issues. Come learn how IBD/IBS are connected to sugar sensitivity and what you can do to heal. This is a two- week class. Step 3: Three Meals is one of our core classes. This is a skilled based class. If you want to learn the baby steps of a successful step 3, come join us. This class is ALWAYS fun. Radiant Store Tour is free guided tour of the store. David will be leading this class so if you want to get to know the guy that makes it all work, come sign up. I have posted a new class schedule on line. Click here to see what is planned. A number of you have asked me how the classes work. Check the class list page for more information on this. The classes are done online with one lesson each day. You do not have to be at your computer at any set time. And please go read the questions and answers before you write to me. If you have trouble getting through the process, write the tech forum. Please feel free to pass this week's newsletter on to your friends and family. Don't forget to let me know what you like and would like to see me cover. Be sure to visit our Radiant RecoveryÆ website and Community Forum regularly. Warmly, Kathleen **********************************************************************
February 12, 2006 ** Quote From Kathleen **
Your body will start to cooperate. It will give you information earlier, more efficiently and more joyfully. You and your body will become partners in your recovery. *********************************************************************
** Testimonial for the Week**
Can you give us some examples of what the choices were? Kathleen Oh, sure! I would ask: chicken or mince? brown rice or potatoes? chinese or italian style? The reality was there were no other alternatives than those I offered. I didn't have things in the house that wouldn't work for us. Some of the choices were activities, I will leave them aside for now. (just to give some context) After school I would have afternoon tea ready on the table or put it onto the table as the kids came in from school. There would be wholemeal bread or crackers, and cheese and peanut paste. I would cut up an apple or 2 and some carrot, or other fresh fruit and veg, maybe nuts. And water to drink. At that time we would be talking about the day, how things had gone, and what was happening the rest of the afternoon (after we finish eating; what homework have you got? who would get to read to me first...) and what we would have for dinner. Choices for meals: I would outline two protien sources I had available e.g., minced meat or chicken thigh fillets. We might discuss what we could do with the things we had available. Often it led to questioning what other ingredients were available. My kids are all fairly informed cooks themselves now. The mince might become meat patties or meat sauce, lasagne, spaghetti, meatloaf...depending on time, offers of interested help, other ingredients... The chicken might be stirfried in the wok, griddled, casseroled, rolled around a dried apricot each.... Lest this give you too shining a picture of "better homes and gardens" children with shining cheeks standing on chairs helping Mum in the kitchen (although that *did* happen from time to time, it wasn't every day by any means), sometimes there was little interest (grin) and no discussion. I would just ask the factual questions and if no one responded, I chose for myself! If a child stayed to help they got to decide whether the potatoes would be boiled whole in jackets, cut in chunks, or mashed, and with what!. Their choices of herbs and spices had some interesting results at times. One of the last times we had ice cream, someone decided to try fish sauce dropped on top! The most choice at that stage was on "a use up the leftovers" night (usually Friday night) which was a multicultual array of the (all home made) chinese chicken and rice from monday, the meat balls and spaghetti from Tuesday, the Fish mornay from Wednesday, the Quiche from Thursday... there would be one or two serves of each, and diputes arose when there was not enough of a dish to serve all who wanted it. Several people might each have a tiny portion (smile). More often then than now, I would have them accompany me to the grocery shop. Anyone who came got to have input on the choices there, so influencing alternatives available later in the week. They got as good at reading labels as me, and sometimes even now we will have a game in the groery shop reading labels, who can find the product with the most/ least sodium, sugar, unpronounceable additives? What does the new and excitingly packaged product have in the ingredients list, and who would want that in their body!? Make out a good case for us trying it and show me how to fit it in the budget and OK we would try it once. I still shop with a list, with a budget, tallying the cost as I put things into the trolley. When the cost gets close to the limit I ask myself which of the chooseables we can do without this week. When I am clear about the boundaries, I can present clear equally acceptable alternatives, and the kids are free to choose within the safe space. Well fed and well guided they are much happier. Kath ********************************************************************
**Recipe of the Week**
This is a recipe I invented. I love that you can bake it all in one dish. Baked Tilapia, Broccoli and Potatoes
And look for more great recipes in my new Nutritious and Delicious Cookbook. And Naomi's cookbook is now posted at Amazon. If you have it and would like to review it, I know, she would really appreciate that. - Kathleen ********************************************************************
**Your Last Diet: More Than What You Think**
Last chat, we did a discussion of life before and life now. This had nothing to do with how much weight anyone has lost. It was simply staggering. Something very powerful is happening in YLD. I think it is the quality of sharing we are doing. Chat makes the program come alive. And having the folks in Europe come to chat is just awesome. When I imagine our conversations streching from Perth to Japan to the US to the UK, Sweden, Italy and Cyprus, I am just in awe of what the internet allows. We are building a wonderful *map* of the community. Won't you come join us? http://www.buddymapping.com/maps/radiantrecovery. If you are not a YLD member, come and join us. Click here if you are ready to change your life or just plain ole have fun. ********************************************************* ***********
**David's Corner **
Please send questions and suggestions. I love hearing from you and truly want to help you do your program better. ********************************************************* ***********
**Our Online Groups**
Hi, I'm Jeannie, the liaison for the Radiant Step 6 list. Perhaps you are steady on the first five steps and contemplating your sugar detox. Or you may already be on step six but struggling. You may be wondering why you are bored or restless, since sugar detox was supposed to solve everything--wasn't it? Or maybe youíd like to share your excitement about reaching this milestone in your program. If so, come join us on the Step 6 list! We offer support and encouragement in achieving a successful sugar detox and in holding tight until everything settles down afterward. We are learning more all the time about this fascinating step and how profoundly it transforms our bodies and brains. ********************************************************************
**What About Ranch Anyway** Kathleen DesMaisons, Ph.D. A lot of people have been asking me about Radiant Ranch. I thought it might be helpful to share some about it. We first started doing ranch in 1999, so we have done eight of them (one year we did two). The first ranch was me and 20 newbies. That was pretty scary. The first ranches were up at Ghost Ranch which is breathtakingly beautiful. However, there were some problems with getting the food to be program friendly and it was not too accessible. Since then we have moved back down to Albuquerque. Now we hold ranch at the Rio Grande Inn. It is a delightful little Best Western. They know the *potato people* and have learned the drill - potatoes are served at 9 PM every night. The staff are cooperative and friendly and do wonderful problem solving. This year, we have changed the way we do ranch to make it more financially accessible and more convenient. Ranch will run from Friday night to Sunday noon. I will talk some here about what the plans are. Ranch is sort of like the program. It sounds deceptively simple. But it is very life changing. I think there is something about being in a room full of people (we usually have about 80) who are all doing the program. Here are the plans. Breaks are scheduled in. And we do a combination of lecture and small group discussion. Friday night - general orientation and an introduction to what we have learned about sugar sensitivity.
We also set up a planning list for folks who are coming to ranch. This allows you to find a roommate, coordinate travel plans, and decide if you want to go sightseeing, horseback riding, travel up to Sante Fe, etc. Most people who come to ranch find they do way better if they add some time on both sides of it. Email me if you have questions. ©Kathleen DesMaisons 2007. Here are the folks who are helping put the newsletter together: Gretel, the liaison for the recovery list and the webmaster, puts it all together Naomi gathers the recipes. David, who runs the Radiant Recovery Store talks about what new products we have. You are getting the weekly newsletter from Radiant Recovery in response to your signup. A copy of this newsletter may also be found posted on the web at http://www. radiantrecovery.com/weeklynewsletter.htm. ©2007 by Kathleen DesMaisons . All rights reserved. You are free to use or transmit this article to your ezine or website as long as you leave the content unaltered and use this attribution: "By Kathleen DesMaisons, Ph.D. of Radiant Recovery. Please visit Kathleen's website at http://www.radiantrecovery.com for additional resources on sugar sensitivity and healing addiction." Please notify me at kathleen@radiantrecovery.com to let me know where the material will appear. Banner Photograph by Patti |
