With a surprise flight to New York I thought I would make good use of my time and find someone worth capturing! As I scrolled down the timeline I saw Maya was having an event! It worked out perfectly since I was coordinating a meet up later that day in the same area! After 2 trains a bus and a nice little walk from Marcy I arrived! Check out Maya_Louisa on IG to keep up with all the moves she is making!  November – Barbados  Look forward to it!

 

THE RESEARCHERS AND RENEGADES BRINGING PSYCHEDELIC DRUGS INTO THE MENTAL HEALTH MAINSTREAM.

Written by Michael Pollan

My first psilocybin journey began around an altar in the middle of a second-story loft in a suburb of a small city on the Eastern Seaboard. On this adventure I would have a guide, a therapist who, like an unknown number of other therapists administering psychedelics in America today, must work underground because these drugs are illegal. Seated across the altar from me, Mary (who asked that I use a nickname because of the work she does) began by reciting, with her eyes closed, a long and elaborate prayer derived from various Native American traditions. My eyes were closed, too, but now and again I couldn’t resist peeking out for a glance at my guide: a woman in her 60s with long blond hair parted in the middle and high cheekbones that I mention only because they would, in a few hours, figure in her miraculous transformation into a Mexican Indian.

I also stole a few glances at the scene: the squash-colored loft with its potted plants and symbols of fertility and female power; the embroidered purple fabric from Peru that covered the altar; and the collection of items arrayed across it, including an amethyst in the shape of a heart, a purple crystal holding a candle, a bowl containing a few squares of dark chocolate, the personal “sacred item” that Mary had asked me to bring (a little bronze Buddha a friend brought me from Tibet) and, set squarely before me, an antique plate holding the biggest psilocybin mushroom I had ever seen.

The crowded altar also held a branch of sage and a stub of palo santo, a fragrant wood that some Indians in South America burn ceremonially, and the jet-black wing of a crow. At various points in the ceremony, Mary would light the sage and the palo santo, using the crow’s wing to “smudge” me with the smoke — guiding the spirits through the space around my head.

The whole scene must sound ridiculously hokey, not to mention laced with cultural appropriation, yet the conviction Mary brought to the ceremony, together with the aromas of the burning plants and the spooky sound of the wing pulsing the air around my head — plus my own nervousness about the journey in store — cast a spell that allowed me to suspend my disbelief. Mary trained under one of the revered “elders” in the psychedelic community, an 80-something psychologist who was one of Timothy Leary’s graduate students at Harvard. But I think it was her manner, her sobriety and her evident compassion that made me feel sufficiently comfortable to entrust her with, well, my mind.

As a child growing up outside Providence, R.I., Mary was an enthusiastic Catholic, she says, “until I realized I was a girl” — a fact that would disqualify her from ever performing the rituals she cherished. Her religiosity lay dormant until, in college, friends gave her a pot of honey infused with psilocybin for her birthday; a few spoonfuls of the honey “catapulted me into a huge change,” she told me the first time we met. The reawakening of her spiritual life led her onto the path of Tibetan Buddhism and eventually to take the vow of an initiate: “ ‘To assist all sentient beings in their awakening and enlightenment.’ Which is still my vocation.”

And now seated before her in her treatment room was me, the next sentient being on deck, hoping to be awakened. She asked me to state my intention, and I answered: to learn whatever the “mushroom teachers,” as she called them, could teach me about myself and about the nature of consciousness.

PSYCHEDELIC THERAPY, whether for the treatment of psychological problems or as a means of facilitating self-exploration and spiritual growth, is undergoing a renaissance in America. This is happening both underground, where the community of guides like Mary is thriving, and aboveground, at institutions like Johns Hopkins, New York University and U.C.L.A., where a series of drug trials have yielded notably promising results.

I call it a renaissance because much of the work represents a revival of research done in the 1950s and 1960s, when psychedelic drugs like LSD and psilocybin were closely studied and regarded by many in the mental health community as breakthroughs in psychopharmacology. Before 1965, there were more than 1,000 published studies of psychedelics involving some 40,000 volunteers and six international conferences dedicated to the drugs. Psychiatrists were using small doses of LSD to help their patients access repressed material (Cary Grant, after 60 such sessions, famously declared himself “born again”); other therapists administered bigger so-called psychedelic doses to treat alcoholism, depression, personality disorders and the fear and anxiety of patients with life-threatening illnesses confronting their mortality.

 

Read the full article over at NYTIMES

CALENDULA
Known as the “poor man’s saffron,” the sunset-hued marigold flower really does taste like saffron when it’s sautéed in olive oil to release its flavor. Here’s how to make a calendula oil infusion. Uncooked marigold petals have a more subtle, slightly spicy taste and add depth to deviled eggs.

Courgette Blossoms

Meatballs and Milkshakes

ZUCCHINI BLOSSOMS
The bright yellow flowers of the courgette or zucchini plant have a delicate and slightly sweet taste. Enjoy them the classic way–stuffed with herbs and goat cheese–or on a pizzalike this one, which features fresh pesto, a summertime favorite.

Hibiscus

Bustle

HIBISCUS
Both tart and sweet, hibiscus petals have a cranberry-like flavor that makes them perfect for teas and cocktails. Drop fresh hibiscus buds into glasses of bubbly and let your guests watch them bloom before their eyes.

Lavender

Climbing Grier Mountain

LAVENDER
Sweet and slightly perfumed-tasting, lavender works well when the buds are sprinkled in champagne and cocktails and over desserts like chocolate cake. Or try it in a lavender peach crisp served with vanilla ice cream. Click here for the recipe.

Nasturtiums

boroughmarket.org

NASTURTIUMS
These gorgeous flowers have a slightly peppery taste, almost like watercress, which makes them perfect for summer rice paper rolls like these. You can also stuff a whole flower with a savory mousse or enjoy nasturtium flowers like this with beef carpaccio.

Pansies

Carla Ruben

PANSIES
Pansies have a slightly grassy—even minty—flavor, so they work well in herb-flavored summer cocktails and fruit salads. For a quick, easy, and festive summer hors d’oeuvre, spread some cream cheese on a small round cracker and top it with a whole pansy.

Roses

Bon Appetit

ROSES
While roses have a strong floral scent, their flavor is quite subtle and fruity. Roses lend themselves well to everything from soups and salads to teas, jams, and desserts like this delicious strawberry, pomegranate, and rose petal treat.

Sage Flowers

Cooking with Toddlers

SAGE FLOWERS
With their soft, yet sweet-savory flavor and beautiful color, sage flowers add dimension to a variety of dishes. For summer, pair them with lemon and other garden treats in a popsicle for a surprisingly refreshing treat.

Violets

Brooklyn Locavore

VIOLETS
Violets, which come in a range of pastel and vibrant colors, have a sweet and floral taste, making them a perfect companion for everything from salads to iced drinks. They are particularly beautiful when crystallized and used to top frosted cakes and other desserts.

FLOWER PICKING TIPS
Be sure to avoid using flowers that have been sprayed with pesticides or other chemicals. Always purchase your edible flowers from the produce section of your grocery store or, for online sources, try The Chef’s GardenGourmet Sweet Botanicals, or Marx Foods.

FLOWER PREPPING TIPS
When cooking with or serving edible flowers, clean them by washing them gently in a large bowl of cold water and letting them air dry on a paper towel. Use them immediately or store them in the refrigerator for up to a week in an airtight container lined with a damp paper towel.

Join Courtney @tantrawithcourtney and myself Nikki @adventuresofasacredgoddess in the ATL for a weekend of making new connections, learning, healing, and celebrating Life. We’d love to include everyone so Friday and Sunday are open to ALL (Kings & Queens)

Starting off Friday with the Sacred Sexuality Social, a kickback for us to connect, dance, have some appetizers & drinks, try the herbal smoke blends, and feel at home.

Saturday is Yoni day and I’ll be sharing special Tantric Healing techniques in a live Yoni Massage demonstration. Get to see it firsthand and know why it’s a major healing practice in my life.

You’ll be trained to heal your trauma and any emotional blockages preventing you from full expression and pleasure. After private self-practice, then support during the Healing Circle, vegan dinner will be prepared by Chef Nikki and we’ll close it out by dancing off anything we wish to let go and celebrating Life.

On Sunday, take this unique opportunity to experience Tantric Healing and book a session.

EMAIL cgarner@absolutetantra.com to book your session before spaces fill.

You can also book Yoni Steaming with Nikki adventurouscuisines@gmail.com

EASY BREAKDOWN

1. FRIDAY 5/25 is for everyone to come and connect, have fun.(1 DAY PASS)

2. SATURDAY 5/26 is learning and healing support for the women. (2 DAY PASS)

3. SUNDAY 5/27 will be healing session day for everyone that booked, couples sessions availabl

Read the full article at XONecole

 

She said that my vagina was sacred and I need to protect and care for my vagina because it is very important for my health and womanhood.

My mother insisted that every man is not deserving of my vagina because due to lack of respect, diseases, and lustful and one-dimensional behavior some men displayed negative spirits could pollute and traumatize my yoni.

As a teenager, I used to clutch my pearls because my mother kept it too real. At 32 going on 33, I give thanks to my mother for stepping out her comfort zone and passing on that wisdom from her mother and grandmother onto me. I’m also thankful for The Almighty for giving me permission to receive that important and lifelong message of self-protection and self-perseverance.

I always knew about yoni steaming through conversations with my sistah-friends and attending workshops and teleclasses on womb/yoni care. I even participated in a womb wellness restoration group coaching program that helped me to become aware of the power of my yoni and how to release negativity and anger that surrounded my yoni.

We underestimate the importance of it until something major occurs such as infertility, fibroids, PCOS, and other vaginal/reproductive health issues.

Many women each year are diagnosed with cervical cancer, fibroids, PCOS and other gynecological issues. On top of that, women of color don’t receive quality and equal treatment from physicians. Physicians perform early hysterectomies, push clinical trial treatment drugs and other unethical treatment on women of color. Our bodies have been used as science experiments for eons. Hence, why we must start advocating for equality and quality of holistic health especially womb care. We have to really take the time to care for ourselves holistically, and have honest conversations about our inner care. Now is the time to start healing ourselves and wombs.

Our womb is intricate, delicate and powerful. Not only do we birth human beings, but we birth civilizations, ideas, love, and creativity. Our wombs are our 24/7 navigation and intuitive guide. When something is off balance, we feel it in our womb. Unfortunately, our wombs are often, unprotected, disrespected, and policed by systemic racism and oppression through reproductive policies and laws, and disrespected by patriarchy. People make unspoken decisions about our wombs without our consent. We often have our wombs monitored by friends and family members, and they’re polluted through processed and fast foods, medications, misdiagnoses, hyper-sexualize behavior.

We suffer in silence by not taking care of ourselves and truly loving ourselves right where we are in life even when times are hard. We break our own bodies down due to not properly resting, nurturing, or nourishing ourselves and wombs. We have to make a stance and not allow ourselves and our sistahs to no longer be quiet and participate in self-destructive behaviors to our inner FLYness and sacredness.

Some women turn to vagina steaming sessions to heal and release sexual trauma. Others may turn to steaming for relief and healing if they are suffering from uterine fibroids, painful menstruation, irregular menstrual cycles, ovarian cysts, and endometriosis.

I decided to regularly participate in DIY yoni steaming at home because I needed some inner healing.

I suffer from hypothyroidism (low thyroid functioning) and Menorrhagia (prolonged and heavy menses). Over the holiday season, I found myself on the sick and shut-in list. I was suffering from heavy bleeding and cramping due to hormone imbalances and low thyroid functioning. My menstrual cramps were unbearable to the point, I couldn’t sit up and participate in daily living activities. I was hyper-emotional and intolerable to be around due to the inner suffering. I was going through pads and panties like water.

Yikes and Yuck!

I had to buy overnight pads just to keep up with the heavy flow. This was a major disruption in my life that I could no longer tolerate.

Listen to BlogTalk Episode 1 of 2 here

Shrooms Everything you wanted to know

Tonight’s featured guest is a world renowned martial artist and etheogenic advocate, Master Kilindi Iyi. He lectures regularly throughout the world and has been featured on various social media outlets. He will be sharing his experience and wisdom on tonight’s show.

Brod-and-Taylor-Stages-of-Black-Garlic-800x2501637Black garlic is more (and less) than you think.

Yield: Varies with pot size.

Timing: 15 minutes set up and 3 to 4 weeks in the Proofer.

Instructions:

Ingredients: Garlic bulbs

Equipment: Brod & Taylor Folding Proofer and Slow Cooker, metal pot with snug lid

Determine how many bulbs will fit into your metal pot. The pot should be paired with its original fitted lid or one that is snug. The Proofer will easily hold a 6 quart / 6 L stock pot. As garlic ages in the Proofer there is a noticeable aroma of garlic emitted. The greater the number of bulbs you age, the more intense the aroma. One solution to reducing the garlic smell is to wrap the entire pot and lid on the outside thoroughly and tightly with heavy aluminum foil before placing it in the Proofer. Just make sure the bottom of the pot fully contacts the aluminum heater plate in the proofer.

Prepare garlic bulbs: If necessary, clip any long roots off the bulb. If the stalk on the bulb is long, trim it to about ½ inch. If the outer papery skin of the bulb has soil or debris, remove just enough to expose clean skin.

Note: Trying to clean after you’ve made black garlic is difficult because each interior clove will become very soft and they can be smashed with handling. Garlic purchased in most grocery stores is ready to wrap with foil. Select fresh and firm bulbs for best results.

Wrap in foil: Cover each bulb with a generous sheet of aluminum foil. Press the foil tightly against the bulb to ensure it is completely wrapped with no exposed surfaces. If there is a tear in the foil, use another piece to cover the tear. This will prevent the bulb from drying out by retaining the bulbs’ natural moisture.Brod and Taylor making Black GarlicTransfer to pot: Place all of the foil wrapped bulbs inside the pot and place the lid on the pot.

Prepare Proofer: Set the Folding Proofer on a surface which will tolerate about 140 °F / 60 °C temperatures. Natural wood surfaces such as butcher block can expand and contract with fluctuations in heat. Marble, granite, ceramic tile, concrete, or plastic composite (such as Formica) countertops work well. Remove the water tray and wire rack from the bottom of the Proofer. Place the lidded pot containing the bulbs directly in the center of the Proofer and on the metal surface in the base of the Proofer. Close the lid of the Proofer. Select Slow Cook Mode, using no rack or water tray. Set the Proofer to 140 °F / 60 °C and allow it to remain on for 3-4 weeks.  Note: To use the original Folding Proofer Model FP-101 or FP-201, set the Proofer to 102 °F / 39 °C and allow it to remain on for 3-4 weeks. At a setting of 102 °F / 39 °C, the aluminum heating plate reaches 140 °F / 60 °C .

Check garlic: After 3 weeks remove one bulb from the pot and gently peel back the aluminum. Using a small knife, separate one clove and peel it open to expose the interior. It should be a very dark brown or black in color. If the bulb is not dark enough, place it back in the Proofer and allow it to remain in the Proofer for approximately 1 more week.

Storage: To store black garlic, the bulbs can be separated into individual cloves, left in their skins, wrapped in air tight plastic bags, and stored in the freezer for at least 1 year.

Black garlic has a soft, slightly sticky, intensely sweet and savory very rich flavor which is quite different from normal fresh garlic. It can be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs and even dessert dishes.

 

  Recipe Bonus 

BLACK GARLIC & ORANGE GLAZED SALMON Season salmon with salt and pepper to taste. Heat olive oil in skillet, add remaining ingredients to skillet except ghee and cook until slightly thickened. Remove rosemary and whisk in ghee. Bake salmon for about 10-15 min at 350 °F / 175 °C and pour glaze over salmon before serving.

Brod and Taylor Black Garlic Salmon recipe1713

For thousands of years, edible fungi have contributed to the variety of home cooking. Here are a few of the most popular edible mushroom varieties, from the common to wild. Note: Unless you are an experienced mycologist, do not eat mushrooms you find growing wild. Many poisonous species look very similar to more savory ones.

  • Agaricus

    Agaricus mushroom
     

    Agaricus (white mushroom, button mushroom): Widely available, varies in color from white to light brown and in size from small to jumbo stuffer. Plump and dome-shaped, with a pleasing flavor that intensifies when cooked. Mature Agaricus with open veils have an intensely rich taste. Agaricus is quite versatile, being excellent for use both raw and cooked. Also available canned and dried.

    Chanterelle

    Chanterelle mushrooms
    Thyra Parthen/EyeEm/Getty Images

    Chanterelle (girolle): ​Intrinsic to French cuisine, this vase-shaped, bright yellow to orange fungus is expensive when fresh. Nutty and delicate in flavor and texture, they are also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads, sauces and risottos.

    Crimini

    Crimini mushroom
    Westend61/Getty Images

    Crimini (Italian brown): Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.

    Shiitake

    Shiitake mushrooms
    Tim Graham/Getty Images News/Getty Images

    Shiitake (oak mushroom, Chinese black mushroom, forest mushroom, golden oak): Ranging in color from tan to dark brown, and characterized by broad, umbrella-shaped caps up to ten inches in diameter, with wide open veils and tan gills. The shitake has a rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked by almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve them for soup stocks.

    Oyster

    Oyster mushrooms
    Elizabeth Gaubeka/Moment/Getty Images

    Oyster: The fluted cap resembles a fan and ranges in color from a soft beige-brown to gray. It can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor that matches its physical likeness to oysters.

    Enoki

    Enoki mushrooms
    Randy Mayor/StockFood Creative/Getty Images

    Enoki (enokitake, snow puff, golden, velvet stem): With long stems and tiny, snow-white caps, these mushrooms are joined at the base and resemble bean sprouts. The flavor is light and mild, almost fruity, with a crisp texture. They are also available canned. Before using, cut away from the communal base. Use in sandwiches, salads and as garnishes. If you use them in a cooked dish, add at the last possible moment as heat toughens enoki.

    Portabello

    Portabello mushroom
    Tobias Titz/fStop/Getty Images

    Portabello or Portabella: Largest of the commercially available mushrooms, it’s the mature version of the crimini. Its popularity derives from a brilliant marketing campaign in the 1980s to sell what was then perceived as “over-mature” common mushrooms. The long growing cycle gives it a deep, meat-like flavor and substantial texture. They are delicious whole—sliced, grilled, baked, stir-fried, or deep-fried. Be sure to trim off the dry, fibrous portion of the stem.

    Porcini

    Porcini mushrooms
    Laurence Mouton/PhotoAlto Agency RF Collections/Getty Images

    Porcini (cepes, boletes, boletus, steinpilze. Singular is porcino): A favorite in Tuscan recipes, porcini mushrooms resemble the toadstool in a fairytale. Weighing from a couple of ounces to a pound each, with caps from 1-10 inches in diameter, porcini have a smooth, meaty texture with a pungent flavor. They are pale brown in color. With many general cooking uses, they are available in many grades and can be expensive. Also available dried.

    Morel

    Morel mushrooms
    Aberration Films Ltd/Science Photo Library/Getty Images

    Morel (black morel): A relative of the highly-prized truffle this tan to dark-brown, cone-shaped, spongy fungus has a smoky, earthy, nutty flavor. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head. Like the truffle, it’s expensive, but also available

 With certainty, joint ache, tendonitis, and other types of pain linked to arthritis can be excruciating and affect our overall quality of life by preventing us from doing our daily activities. In order to minimize and treat pain in the joints, it is vital to focus on minimizing the inflammation going on.

What Is Inflammation?

Inflammation is known to elevate the pain in the joints and trigger tendonitis. This process happens naturally and when it becomes a chronic issue, it can elevate the duration and intensity of the pain. To avoid exposing yourself to chemicals present in painkillers, opt for natural remedies comprised of fruits and veggies that possess strong anti-inflammatory characteristics and can do wonders for joint pain sufferers!

The 3 Best Juices against Joint Ache and Tendonitis

  1. Golden sun juice

You will need:

Half a pineapple

2 bell peppers, yellow

4 celery ribs

Half a lemon

One-inch ginger root

Preparation: First, peel the lemon and then eliminate the seeds from the bell peppers. Next, peel the pineapple and core it. Chop all the ingredients in juice them in a juicer. Transfer the content into a glass. Enjoy!

This powerful homemade juice is good in treating joint ache, tendonitis, and other types of arthritis pain because it is made of anti-inflammatory ingredients and nutrients that have the capacity to enhance the digestion, detoxify the liver, and lower inflammation.

  1. Strawberry & apple delight

You will need:

2 Gala apples

3 cups of strawberries

1 lime

Preparation: First, rinse the apples and strawberries and then peel the lime. Do not pull out the strawberry leaves because they are also highly nutritious. Blend the ingredients in a juicer or in a blender and transfer the content into a glass. Enjoy!

  1. Pineapple & kale blend

Needed:

Half a pineapple

10 big kale leaves

A cucumber

Half a lemon

Preparation: Wash, peel, and chop the ingredients and then juice or blend them for several minutes. Pour the mixture into a glass and enjoy it twice per day.

Sources:

NATURAL CURES AND HOME REMEDIES and CUISINE AND HEALTH

7  Unexpected Effects of Raw Food Diet written by Simone Samuels

 

Fresh harvest soursop fruit with leaves. Fresh harvest soursop fruit with leaves.

 

Back in 2010 I decided to go on a raw food detox. I’d been on a yoga retreat in Bali and had eaten raw foods the whole time I was there. I loved the food, and it got me curious to learn more, so I decided that when I returned home that I would try and go 100% raw for a while.

It was partly because I wanted to lose weight, partly because I felt like my body needed a cleanse after many years of partying it up and not treating it so great, and partly because I love a good challenge.

I threw myself into this new raw food lifestyle. However, in order to be able to follow it, I couldn’t live the same way anymore. It really meant overhauling everything I ate and the entire way I lived.

Without my even realizing it, going raw became the catalyst for dramatic positive change in my life, bringing more benefits to me than just weight loss and a cleaner body. Here are seven benefits that I did not see coming:

1. Going raw got me back in the kitchen.

Eating out or ordering in every night was the first habit I had to break. Raw food restaurants in Jakarta (where I now live) are nonexistent, and the closest menu item I could find that was suitable to eat at most places was a very unsatisfying garden salad (which just doesn’t cut it for an evening meal!).

So I started going grocery shopping again, began making green smoothies for breakfast, packing my own salad for lunch at my office, and then experimenting in the kitchen at night.

This habit alone was one of the best things I could have gained from my year on raw. Eating home cooked meals is not only better energetically, but it means consuming better ingredients. It saves heaps of money, too.

2. The raw food diet helped me discover food intolerances.

Following a raw food diet means the common allergens in food are completely avoided: eggs, soy, wheat (gluten), sugar and dairy. These get cut out completely. By not including those items in my diet anymore, I started to feel amazing.

3. Eating raw made me more intuitive.

I started to eat such a clean diet of fresh fruits and vegetables, cutting out all the processed crap and the above-mentioned allergens, that something changed inside me spiritually. My clean body seemed to open the passage for my intuition to soar.

It’s like my mind was no longer hazy from drinking too much booze the night before, or my brain fogged up from eating gluten, that I could see things with clarity. I could tap into my intuitive side, and I started to notice the beauty in the world around me. I became more focused and started to see the world differently, noticing the small and beautiful things around me.

4. Going raw changed my taste buds.

I stopped craving coffee every morning, and no longer needed alcohol to end my night. Sugar cravings got replaced by more savory ones, and if I did crave sugar I’d feed myself a super indulgent yet still healthy raw dessert, which did not have the same negative effect as eating a whole roll of Mentos or Skittles, my former vices. I now miss it when I don’t have a green smoothie for a few days if I’m traveling, and junk foods don’t even factor into any of my decisions around food anymore.

5. Following a raw lifestyle meant cleaning my act up.

The raw food lifestyle changed all my former party girl ways. The thought of sitting in a smoky bar while drinking all night seemed absurd when everything else in my life was now so clean. I much preferred to stay at home experimenting in the kitchen on a new recipe, learning about raw foods and healthy living, and practicing yoga and meditation than going out partying on a Friday or Saturday night. I had found a new passion, and that really fueled me more than any of more former bad habits had.

6. Eating raw foods taught me about diet and nutrition.

As I started to change my diet and lifestyle, I began fielding questions from curious friends and colleagues. So I started writing a blog to share recipes and other aspects of my experience.

This led me to begin learning even more about food, nutrition and health. My thirst for this new knowledge was almost insatiable. Reading novels got replaced by reading nonfiction books on nutrition and diet, and I became obsessed with healthy, raw and vegan cookbooks as I devoured all the information I could get my hands on.

7. Going raw led me on a new career path.

I then discovered a new career I could have: health coaching. I never knew that this job even existed, but as soon as I found out about it, I just knew that I had to become one.

So I did my diploma, trained as a raw food chef and started teaching classes in my home. Then I started seeing clients and decided to take my career in a whole new direction.

These days I eat a mostly raw diet, but it’s actually a plant-based diet mixed in with raw and cooked food. But if it hadn’t been for raw foods I don’t think my overall well-being would be the way it is now, and I certainly wouldn’t be writing this article. It really is amazing how things can change by making one decision. All it takes is the first step, and it can lead you to just about anywhere!

Source – MindBodyGreen 

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