Archives: November 2012

Say no to fear and yes to acceptance.

Lately my anxiety levels have been a tad high. I’m not exactly sure why but I think what’s making it worse is the fact that I keep trying to figure out why it’s happening. The same thing goes when I have a stomachache. I try to figure it out until I’m blue in the face – not literally but you get my drift.

Last night and this morning I tried a new ritual.

Before bed I said to myself:

It’s ok to feel anxious

It’s ok to have a stomachache

It’s ok to not always feel the best.

By accepting it and not pushing it away I’m able to feel what’s going on in my body instead of trying to change it.

This can certainly apply to you if you have a specific issue that you’re dealing with and can’t exactly figure out how to feel better about it. Start with acceptance and miracles will happen.

I woke up this morning feeling…. Different.

There’s something to this acceptance thing. Try it out! I dare you!

***With Thanksgiving here in 2 days I had to share a delicious recipe with ya’ll. It’s for gluten free stuffing!

Hazelnut Stuffing adapted from Terry Walters Clean Food Cookbook

Serves 6

3 tablespoons extra virgin olive oil

1 large yellow onion, diced

5 stalks celery, diced

½ pound cremini mushrooms, diced

½ cup diced dried apples, no sugar added

2 tablespoons chopped fresh rosemary

2 tablespoons dried parsley

1 cup hazelnuts

6 slices gluten free rice bread cut into ½ inch cubes and toasted

½ cup organic vegetable stock

¼ cup tamari

2 tablespoons mirin

Freshly ground black pepper to taste

½ cup toasted slivered almonds

Chopped fresh parsley for garnish

Preheat oven to 400 degrees F

In a large skillet heat the oil over medium heat and sauté the onion until soft. Add the celery, mushrooms, apples, rosemary and dried parsley and sauté 4 minutes. Fold in crushed hazelnuts and toasted bread cubes and remove from heat.

In a small bowl, whisk together stock, tamari and mirin. Drizzle over stuffing mixture to evenly soak. Season with pepper to taste and gently fold to combine all ingredients. Place in a large casserole or stuff into a roasted winter squash and bake 25 minutes until top is lightly toasted.

Remove from oven then top with almonds and fresh parsley – serve.


Click me to watch a video on how to practice nauli

Throughout my process of learning how to heal ulcerative colitis, I learned a wonderful yogic cleansing technique that I use when my belly doesn’t feel right. I highly recommend it as I find it massages my organs and helps pass anything that’s “stuck” in my system. It also helps with anxiety and I tend to feel pretty calm afterwards. The practice is called nauli and I’ll demonstrate it for you in the video that’s attached to this post. Let me know if you have any questions regarding this – otherwise give it a try and see how you feel. Click here to watch.

Good luck!