Upcoming class: Nutrition, Intuition and the Chakra System

I’m excited to announce in June of 2014, I will be teaching a class with the Wellspring School for Healing Arts that explores nutrition, intuition and the Chakra System. As a holistic nutritionist, I feel particularly passionate about this combination of disciplines.

The class will be held on 3 consecutive Wednesday evenings from 5:30 PM till 8 PM on June 11th, June 18th and June 25th.

The cost of the class is $125 but you can get an early bird discount ($25 off) if you register by May 11th.

You can register for this 3-day workshop directly with the Wellspring School for Healing Arts. Here is a link to read about and register for the class: Nutrition, Intuition and the Chakra System.

Is there room for intuition in your healthcare plan?

Some of you may wonder: What role does intuition play in my healthcare plan?

At the present time, many healthcare plans do not recognize intuition as an important part of decision-making that can lead to improved health – but shouldn’t it be? Isn’t it your intuition that encourages you to make the necessary changes that lead to improved health? Isn’t it your intuition that encourages you to make an appointment to see a specialist when you see signs of ill-health?

Coming from a holistic health perspective, I believe that your intuition continuously gives you clues about what you should be doing to keep yourself well. Sometimes people just need a little help finding that voice and the ability to recognize that the voice is saying something of tremendous value.

Are you ready to learn how to listen and respond to what your intuition is telling you?

In the 3-day workshop, Nutrition, Intuition and the Chakra System, the following questions will be explored:

What is the Chakra System? How can information about the Chakra System help with your overall health? How does the Chakra System relate to nutrition? Which foods are thought to support the Chakra System? What is intuition?  How do you use or enhance your intuition in regard to making appropriate food choices?

What will students learn in this class?

This class will focus on the qualities of each Chakra and which foods are thought to balance each system. While exploring the Chakra System we will focus on developing an intuitive sensibility using tools for exploration and self discovery – some possibilities include: tarot, creative visualization, meditation, and movement. A variety of food philosophies will be explored as they relate to each of the Chakras.

This class is experiential and it will be important to come to class prepared to interact and share!

If you are a student who is interested in taking the class, questions are welcome in the comments section.

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Food for Flight


I don’t like my food to come in plastic shrink-wrap or to be served on TV dinner-style trays. So, what’s a girl in flight to do? Last November, I arrived at the airport prepared. I was scheduled for a flight to the east coast, and with a parcel of groceries in hand–I was committed. I was not going to be purchasing any small, over-priced meals that were potentially warmed in a microwave. In hand, I had: a jar of crunch peanut butter, several pieces of whole fruit and vegetables, cottage cheese, raw hard cheese, avocado, nuts, seeds, dried fruit and dried meat. I was so pleased with my selection of nutrient-rich foods that, in theory, was going to last me the entire flight.

My bubble was burst as my parcel of food was being scanned for potential explosives or liquid content. My unopened jar of peanut butter and cottage cheese were pulled from the bag immediately. The attendant said, “These are considered liquids, you will have to throw these away”. I tried to argue that ground-peanuts are not considered a liquid, and that if the attendant would actually look at the cottage cheese in his hand, he would discover that it was actually a “dry-curd” cottage cheese (if such a thing actually exists). To my chagrin, my efforts to hold on to my food failed due to standard procedure.

A women looked at me skeptically as I tried to give her the unopened food, but it seemed shameful not to try. In the end, the best I could do was leave the unopened containers on the edge of a trashcan and board the plane hoping that the food would be eaten by someone.

This is one of the many reasons I do not enjoy flying. At the airport, personal freedom is restricted, and one’s choices are limited. This interaction started me thinking about how I might be better-prepared with my own food for flight the next time I travel. If I view the restrictions in service and the limitations as a challenge it will be interesting to note what I can get away with bringing or making myself.

This is a partial list of reasons that I am not interested in eating airplane food to begin with:

  1.  it is expensive
  2.  the size is small
  3.  there is excessive packaging
  4.  the food is not fresh
  5.  the food is often microwaved (no thanks)
  6.  the food is of poor-quality (not organic, not sustainably-sourced, not sustainably-raised, etc.)
  7.  the food leaves me hungry (what’s the point of eating, if you are still hungry in the end?)
  8.  the food tastes bad (who wants to buy food that tastes bad to begin with?)

Instead of eating airplane food, I’ve decided to commit to creating my own meals while on the plane with the nutrient-rich ingredients I bring myself. If you think picnic you have the idea. On this particular flight, and with the ingredients I had left, I was actually able to make a simple and yet tasty guacamole, that would have been considered a “liquid” had I mashed the avocado before boarding the plane. Not bad, for some of my food being spurned by airport attendants!

Guacamole recipe:

2 whole avocados

1/4 red onion

1/4 red pepper

a thin-skinned lemon

salt, pepper, cayenne to taste

Directions:

  1. Use the plastic fork or plastic knife that is provided by the airline to cut the avocado in half. Remove the pit and scoop out the avocado center. Mash the avocado content in the plastic water cup that is provided.
  2. Take out some cut onion and pepper pieces that you sliced the evening before, and mix them in with the avocado.
  3. With a plastic knife, take a whole thin-skinned lemon and slice off a section (not as difficult as you may think), squeeze the desired amount of lemon juice into your guacamole. You can use the rest of the lemon to flavor your water. If you do not have a lemon on hand, you might ask one of the flight attendants if they have any lemon or lime, as these are often served with drinks (it is, at the very least, a whole food).
  4. Mix in the salt, pepper and cayenne you brought along. Your guacamole is ready to eat!
  5. Enjoy alone or use as a dip for vegetables, tortillas, or anything else you brought to spread it on. I spread mine on some tortilla chips and added a little raw cheese!

As it stands, I will be leaving for the east coast in a few weeks, this time, I will be better-prepared and more creative with what I make. What else is there to do while on a plane for many hours?

Copyright©2009 Eat To Live Nutrition. All rights reserved.

Make the Commitment, Transition to Eating Whole Foods in 2010

I will be teaching a class about the fundamentals of nutrition and transitioning to a whole foods way of eating this Saturday, January 23rd, from 1:00 PM to 2:30 PM at the Northwest Women’s Fitness Club. The class is free for members and I believe it is only $15 for non-members to get a day pass. Call the front desk at 503.287.6755 to register for the class! Space is somewhat limited.

This is a small blurb about the class:

“A busy lifestyle doesn’t have to lead to poor eating habits, weight gain and frustration. Instead of committing to a fad diet for the new year, commit to a new way of eating by learning about real food that supports the health of your body. This class will teach you the fundamentals of whole foods nutrition. Everyone is an individual. Learn more about what your body needs to feel better, look younger and have more energy for yourself and to share with others in 2010!”

Date: January 23rd

Time: 1:00 to 2:30

Location: Northwest Women’s Fitness Club, 2714 NE Broadway St., Portland, OR

Amount: free for members, $15 for a day pass for non-members

 

Why you should question reduced-fat foods

This is a thoughtful question from one of our readers. I encourage more questions of this nature because it stimulates an open dialogue as we discuss nutrition and how to make healthy consumer choices regarding food.

Question from reader:

I have a question about this post (regarding my suggestion to use full-fat dairy products), but I’m pretty sure I know how you’d answer. A lot of times Americans focus on healthful eating so they can lose weight. So eliminating reduced-fat foods seems counterproductive. But my understanding is that since reduced-fat foods are less nutrient-dense, they’re less effective in weight loss than a plate full of more natural foods would be. Is this correct?

Response from Traci Goodrich, NTP: 

This is an important question. I would say that reduced-fat foods are less effective in weight loss because they are harder for your body to digest, often have more sugar, and are often less satisfying than the full-fat counterpart. My criticism of reduced-fat foods, specifically reduced-fat dairy products, is your body actually needs the fat that has been eliminated in order to digest, absorb, and assimilate the fat-soluble vitamins contained in these foods. In my opinion, it is counterintuitive to view reduced-fat dairy as “health food” because the fat that has been eliminated makes it much more difficult for your body to digest and benefit from the nutrients contained in these foods. I would suggest not eating dairy at all, if it is reduced-fat. I think that it is more healthful to eat full-fat dairy products, but to also recognize what a portion is (1 cup of milk, a few ounces of cheese, 1 cup of yogurt), which takes some knowledge and a little restraint. There is also a plethora of foods that are naturally low in fat to choose from! If you are someone who has fully transitioned to a nutrient-dense, whole foods diet you will end up eating less, because you will be satiated after you eat. There is an appropriate ratio of fat, protein and carbohydrates (mostly from vegetables, grains in moderation) at each meal so that you walk away feeling satisfied and not hungry after a few hours. If you continue to gain weight after you’ve transitioned to a whole foods diet, I would look towards correcting your digestion by adding more culture foods and fermented foods that help to stimulate the digestive enzymes in your gut. 

A criticism I have of reduced-fat dry foods, such as granola bars and cereals, is that they are hard to digest and often loaded with sugar! With diabetes at epidemic proportions in this country, I would look towards reducing sugar as much as possible, and even being moderate with sugar in its whole form as with fruit and whole grains. 



 

I hope this response helps!

Real Food, Whole Food, Nutrient-Dense Food

Real food, whole food, and nutrient-dense food is best. This should be your mantra as you transition to eating to live. Pay special attention to how your body responds to food. Ask yourself: Are you still eating, but you are actually full? Are you actually eating 1 portion or 3? Do you have an appropriate balance of fat, protein, and carbohydrates at each meal? Are you satisfied after you eat? Do you snack mindlessly throughout the day? The following is a list of a few simple meal suggestions. There are billions of recipes out there, so I encourage you to experiment with what you like and eliminate what you don’t. 

Breakfast 

Two eggs in real butter, add a dollop of sour cream, salsa or sauerkraut, add two pieces of nitrate free bacon
Full-fat yogurt (unsweetened) with fresh fruit,  and some nuts and/or seeds
Oatmeal with butter or nut butter, a touch of maple syrup, raisins and nuts
Fruit Smoothie: blend yogurt, coconut milk, berries, a small amount of maple syrup and possibly a few raw, organic eggs (for the adventurous)

Lunch

Rich vegetable and meat sauce with pasta or rice (olive oil, tomato paste, whole tomatoes, basil, oregano, thyme, onion, garlic and whatever vegetables and meat you prefer)
Salad greens with a variety of raw vegetables and a salad dressing, add tuna, chicken, turkey or egg salad
Soups and stews: Lentil, chicken with rice, black bean, cream of broccoli, beef stew (the sky is the limit with this)
Quiche: a standard whole grain crust made with eggs, half n’ half, spices and whatever filling you desire, add a salad
Simple crudités in addition to whole grain crackers, salmon cream cheese or sardine in olive oil or mustard

Dinner

Coconut milk curries with fresh vegetables and/or meat served over brown rice
Stir-fry, grilled meat, seafood or vegetables serve over a green salad
Simple Mexican food: salad, beans, rice, salsa, sirloin, and raw cheese
Simple Mediterranean food: hummus, tabouleh, felafel or juicy lamb