My Body was Asking Me to Make a Choice: Learn How to LIVE … or Die.

I’ve always been wired ‘differently’. But being different in a world where conformity is ‘king’ had not been an easy task, and it had finally taken its toll. I had been feeling miserable, lost, depressed and suicidal … when I discovered 'cancer' knocking on my door.

It was clear to me that my body was responding to my emotions.

It was also clear to me that the medical model's 'answer' of battling the body with pharmaceuticals was not going to help me address and heal my emotions, and in fact, I realized that there was also a relatively good chance that it wouldn’t help me heal my body, either. 

So I chose to do something ‘radical’.

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Potato & Roasted Cauliflower Salad with Olives, Feta & Arugula

by Shannon Valle

Our beautiful bodies are designed to be in tune with nature. Seasonal foods help our bodies adjust to the present climate and support our health for that specific season. Now that early summer has arrived the days are longer, warmer, and busier. Summer is the most yang time of the year. Hot days, warm nights, and endless opportunities to play, hike, swim, and live in nature. Summer vibes are a real thing! According to Traditional Chinese Medicine (TCM), summer is represented by the element of fire, color red, emotion of joy, sound of laughter, and taste is bitter. During these warm months cooling foods assist our bodies in maintaining balance.

As the plant world blossoms, fruits, and grows, local farms, farmers markets, backyard gardens, and community supported agriculture (CSA) boxes offer cooling foods found in green vegetables like cucumbers, arugula, zucchini, green onions, tomatillos, basil, chives, cilantro, swiss chard, peppers, green beans, watercress, and much more. In addition to green vegetables there are various hues of purple, blue, black, red, and orange such as eggplant, plums, peaches, nectarines, melons, apricots, citrus, and different dark berries. Not only do these foods contribute to cooling the body by way of providing extra fluids, they are also rich in micronutrients and extra antioxidants. Another important part of the summer diet is incorporating herbs and spices like garlic, hot peppers, horseradish, ginger and fresh garden herbs–oregano, tarragon, rosemary, and marjoram. These spicy and pungent foods help the body to disperse heat as they draw the body’s energy to the surface. Hot peppers invite the body to sweat which then cools the body. As the summer sun heats up, enjoy a bitter cucumber or juicy watermelon as a way to cool down.

Along with all the bounty summer offers, it’s a time that we gather together outdoors celebrating the beauty of the season and community connection. Today’s recipe is a potluck favorite with a big twist. This new perspective on a classic side dish will be a crowd pleaser and may become a year round favorite. Although potatoes are grown and harvested year round, the new potato is a potato harvested in the spring or early summer which makes it small, sweet, tender, and moist. There are many different varieties to choose from. The secret is finding uniform potatoes so that they are cooked evenly. The following recipe is from Joshua McFadden’s cookbook “Six Seasons: A New Way with Vegetables.” Joshua’s incredible gift of building flavors and textures made me a fan of his potato salad. I typically double this recipe because my family starts to sneak spoonfuls before I can transfer it into a serving bowl. Be ready to take in the ooo’s and aaa’s when family and friends dig into this amped up potato salad.

Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula
Yields: 4-6 servings

• 1 lb new potatoes, rinsed and just lightly scrubbed if they need it

• Kosher salt & freshly ground pepper

• Juice of 1 lemon

• Extra Virgin Olive Oil

• 1 lb cauliflower, cut or broken into florets (no bigger than 1-1/2 in.)

• ⅓ cup chopped pitted olives (a mix of black and green is nice)

• ¼ red onion, thinly sliced

• ¼ cup roughly chopped pepperoncini

• 1 tsp fresh thyme leaves

• ½ tsp dried red chili flakes

• 3 oz feta

• 1 handful of arugula leaves, chopped
  

1. Put the potatoes in a large pot of cold water and add salt until it tastes like the sea. Bring to a boil, reduce the heat to a gentle simmer, and cook until tender, reduce the heat to a gentle simmer, and cook until tender, 20 to 25 minutes. Once the potatoes are cooked, drain them and return to the pot.

2. Smash the potatoes with a fork to crush them and create lots of crevices, add 2 tablespoons of lemon juice and a healthy glug of olive oil, season with salt and black pepper, and toss gently. Let them cool.

3. Heat the oven to 375 degrees.

4. Put the cauliflower in a bowl, add ¼ cup olive oil and ½ teaspoon salt, toss to coat all the florets, and spread them over a rimmed baking sheet. Roast until tender and nicely browned around the edges, 20-30 minutes. Add the cauliflower to the smashed potatoes.

5. Add the olives, onion, pickled peppers, thyme, and chili flakes to the potatoes and cauliflower. Toss gently, season with more salt and black pepper and some olive oil and a bit more lemon, and toss again.

6. Put the feta in a food processor and pulse until creamy. With the motor running, drizzle in 3 tablespoons of olive oil.

7. Add the feta to the salad and fold gently. Add the chopped arugula and fold again. Taste and do your final seasoning adjustment.

8. Serve at room temperature or slightly warm, with a final squeeze of lemon over everything.

   Notes;

• No access to new potatoes, don't sweat it; I use Yukons and chop as uniformly as possible.

• I use kalamata olives for this recipe.

I use the entire (5 oz) block of this feta https://kourellas.com/ ; add 2 extra tbsps of olive oil to the food processor.

“I had 30+ years of chronic pain…

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This month’s FREE Resource: Fine Tune your Frequency & Heal!

When we learn to look at things in terms of energy and frequency, we see how simple it can be to make changes!

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“When you change the way you look at things, the things you look at change.” '

~ Dr. Wayne Dyer

When I chose to not use the medical model to heal myself from the ‘cancer’ I found myself facing, I had to look in a DIFFERENT direction for the solution. But by looking in that different direction … I saw that there was a completely different solution … a solution that was natural and organic … and actually quite simple.

By looking from a different perspective, I was able to see that ‘cancer’ is NOT the ‘killer disease’ that we’re taught to beLIEve, but rather, it is a perfectly natural (and purposeful!) biological response to emotional trauma. In fact, ALL ‘disease’ is actually natural and purposeful … and does NOT need to be feared, or fought … but rather, it needs to be understood and embraced. (This is scientifically verified, but THIS science has been suppressed … because natural healing does not make money for Big pHarma, so I had to discover this on my own at the time.)

Are you ready free yourself from shots, pills and fancy medical protocols … so you can actually HEAL … naturally and organically … simply by shifting the way you look at things?

I’m living proof that all it takes is some simple shifts of awareness to take your health back into your own hands and develop a beautiful TRUST with your Body once more.

If my messages resonate and you think that you would like to work with me, please book a Connection Call so we can talk!

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