The END of ‘Survival Mode’

Will Life on Earth ever return to being SIMPLE and FUN?

Will humanity ever remember how to live at PEACE?

Will we ever remember how to just BE Healthy … so that ‘disease’ becomes a thing of the past?

Will we ever stop working our lives away … and actually start LIVING again?

Humanity has been existing in ‘survival mode’ on this planet for far too long, living lives that are stress-full and mundane, doing our best to just stay alive and keep a roof over our heads. But we are missing out on the vast majority of the beauty, abundance, adventure and JOY of Living that is actually available to us. 

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This month’s FREE resource…

Have you ever wondered what It’s like to work with Lisa, or what kinds of results her students are getting from participating in Lisa’s unique program, “Aligning With Your Radiantly Healthy Self”?

Join Lisa, Catherine and Nadine as they share their wisdom, insights and accomplishments!

“When body, mind and soul are perceived as separate, disharmony has to occur. It has to occur because in truth you are One ... not ’three pieces’ of One. In order to bring ourselves back into harmony (vibrational alignment), we must bring body, mind and soul back into harmonic resonance ... into Oneness.”

Excerpt from "The Simplicity of Self-Healing"

Aligning with Your Radiantly Health Self starts August 17th!

Are You ready to bring body, mind and Soul back into Oneness?

Would you like to free yourself from the medical system and be able to take command of your own health and healing?

Are you ready to see what your Soul sees and know what it knows?

'Aligning With Your Radiantly Healthy Self' is a unique journey into the Soul of YOU!

Learn how to access your Higher Knowledge and activate your body’s ability to heal itself.

See the Course Curriculum here:

Schedule a Connection Call with Lisa to discuss enrollment here:

Zucchini Salad w/ Watercress, White Beans & Herbs

by Shannon Valle

Summer is the most abundant season of the year. Each week the local farmers markets showcase all the vibrant colors and incredible diversity of summer’s bounty. This is also the season where our cooking methods shift to quick stir-frys, steaming, sauteing, outdoor grilling, and simple raw dishes. There’s no better way to experience the essence of a vegetable than to try it raw first, perhaps with a touch of olive oil and a bit of sea salt. There are so many colors, flavors, shapes, and sizes to choose from when it comes to summer produce. Enjoy the variety daily;  the body thrives on diversity. 

Many people grow food in gardens and are able to share the overflow of produce like zucchini, tomatoes, herbs, string beans, plums, and peaches. I am often given zucchini and tomatoes during the summer from generous friends. Zucchini come in various sizes depending on when it’s harvested.  As the zucchini grows and becomes mature, the flavor and texture changes from small and mild to bitter and watery. Summer squash tastes best when it is harvested early on and is still smaller and firm. When zucchini is small; it’s perfect for a raw salad. The following recipe is great for those  summer days when it is too hot to cook. For individuals who experience low digestive fire; lightly steam the zucchini. Many people believe raw is better however “no traditional diet depended solely on raw foods–even in tropical climates, people consume mostly cooked foods–most include some raw foods, particularly raw fermented foods” (Bliss 2006). I mention this because many people believe raw is better. Each body is different, with unique dietary requirements. Now that we got that out of the way, let’s cook!

Zucchini Salad w/ Watercress, White Beans & Herbs
Yields: 4 servings

Marinated White Beans:

• 1 can (15.5 oz) or jar (13 oz) Great Northern or Cannellini Beans (drain and rinse)

• 3 Tbsp chives (finely chopped)

• 2 Tbsp red onions (finely chopped)

• ¼ c chopped fresh parsley

• ½ tsp red pepper flakes

• 3 Tbsp red wine vinegar

• ½ tsp sea salt

• 3 Tbsp Extra Virgin Olive Oil

  1. Place beans in a bowl, add chives, red onions, parsley, red pepper flakes, and then add vinegar, salt and mix. Add the olive oil, mix, and taste for salt. 

  2. Let beans marinate at room temperature while preparing the salad. 

Dressing:

• ¼ c toasted pine nuts or sunflower seeds, chopped

• 1 garlic clove, minced

• ¼ c olive oil

• 2 Tbsp fresh lemon juice

• 2 tsp balsamic vinegar

• ¼ tsp sea salt

• Freshly ground pepper

  1. Warm a skillet over medium high heat. Add pine nuts or seeds and toast. Stir constantly for about 2 minutes. Place in a small bowl to cool. Roughly chop and set aside.

  2. In a mason jar or small bowl add all the dressing ingredients and shake or whisk. Set aside.

Salad:

• 8 small zucchini ( 1 lb)

• 1 c cherry tomatoes, halved

• 1 bunch of watercress, remove tough stems, roughly chop

• ½ c chopped fresh parsley

  1. Wash and trim ends of zucchini. If zucchini is longer than 5 inches then cut in half. Using a vegetable peeler, shave the zucchini into strips and place in a serving dish of choice. 

  2. Add the cherry tomatoes, watercress, parsley, add a couple of tablespoons of dressing and gently mix. Next add ½ cup of marinated beans, more dressing, if needed, gently mix and taste for salt. 

  3. Add toasted pine nuts and seeds. 

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