Hi {!firstname_fix}
Classes are on hold while I am driving cross country with the
dogs. I will be able to check in from the hotel along the way, but I can't be present to you the way you deserve. So we will sit tight for a bit.
I will start the classes up again the week of June 20 from
Vinalhaven, ME.
Using Community Resources is for those of you just starting out. Learn about how the community works and all the resources we have here for your benefit.
Doing The Steps: An Overview is for when you are starting step one and want to see how the rest fits together. This class is particularly useful for those of you coming in from other programs. Sometimes, it is easy to assume that you have it all down pat. This class helps you make connections and see why one step at a time, in order and slowly makes so much sense.
Brain Chemistry: Serotonin is a great introduction to the heart of the program. Why do we eat that potato anyway? Why do we have such a hard time saying no? Come learn what makes the sugar sensitive person tick.
We have posted a schedule of the classes for the rest of the month. So you can go ahead and sign up for what you want to join.
A number of you have asked me about how the classes work. Check the class list page for more information on this.
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.
A copy of this newsletter may also be found posted on the web at http://www. radiantrecovery.com/weeklynewsletter. If you wish to unsubscribe, use the link at the bottom of the page. Do not email me, do not get mad at me, just click on the link and you will be forever removed.
And be sure to visit our Radiant Recovery® website and Community Forum regularly.
Warmly,
Kathleen
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June 13, 2005
** Quote From Kathleen **
You may be surprised to discover that food has a bigger emotional charge for you than you realized.
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** Testimonial for the Week**
Last night my daughter went to get out a fold-up dinner tray from the top of the basement stairwell. As she grabbed it, it went sliding down the stairs, thump, thump, thump and crashed to the bottom. My typical response would be to chew her out for not being careful. Oh, and she looked at my face, waiting for me to scream (so sad). But not this time...I just starting laughing and she started laughing and I told her "you killed it, it's dead now!" and we giggled for several minutes. Tears are coming to my eyes thinking that life could someday be always like this (and that I might never again see that look of "waiting for Mommy to blow up" in my daughter's face)!
Cindy
P.S. That went right into my journal of course, because I'm on step 2!!
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**Recipe of the Week**
CHEESE BLINTZES
- 4 eggs, beaten well
- 1 c. milk
- 1 c. whole wheat pastry flour
- 1/4 tsp. salt
Filling:
- 1 lb. farmer cheese
- 2 egg yolks
- 2 T. apple juice concentrate
- 1 tsp. vanilla extract
Mix eggs and milk together. Add flour and salt and mix well until there are no lumps. Fry in a non-stick pan that was sprayed with the non-stick spray until it is golden brown on one side. Set aside.
Mix together all filling ingredients. With each blintz, put about 2 T. of filling in the middle of the golden brown side. To roll up, fold up the bottom over the filling, then fold in the left and right sides and continue to roll up from the bottom to the top. These can be eaten cold or fried in a little butter and served warm.
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**Your Last Diet: More Than What You Think**
Well, our wonderful class just gets better and better. You all are
doing just terrific. I am deeply moved by your sharing and I think
we are all learning a LOT through the dialogue. I am also finding
that the chats are deepening. What a wonderful interplay of the
process.
For those of you who are not yet YLD members, Click here if you are ready to change your life or just plain ole have fun.
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**
David's Corner **
|
Elaine posted this recipe for coconut almond milk last winter.
She is our resident to try new things in your soy milk maker. It is GREAT!
Also, we can get soy milk makers with 220V for those of you
overseas. I recently shipped one to Israel. If you can't buy
almond milk, you can make it! |
Here is Elaine's recipe.
I soak 120 grams (I have a scale that weighs it that way) which is
a little under a cup and a half of almonds. I usually soak them
overnight but about 4-5 hours would do it. Then, I put the water
in the soy milk maker, up to the top line. I strain the nuts, put
them in the basket with about 2 tablespoons of unsweetened coconut. Put the machine together and turn it on. When it is done, I stir the foam back into the milk. I don't throw anything away!! I freeze
the mashed almonds and coconut in an ice cube tray and use those in my shake too.
My shake:
- 1/3 cup George's shake mix
- 2 cups almond coconut milk
- 1 T. flax oil
- 1/2 cup cooked steel cut oats
- 2-3 cubes almond coconut "stuff"
- 3-4 ice cubes
Please send questions and suggestions. I love hearing from you and truly want to help you do your program better.
Thanks
David