We all know that we eat EXCESS food when we are feeling emotionally vulnerable; compensating for a lack of attention to our emotional needs by rewarding ourselves with the pleasure of eating food we know we probably shouldn’t.

But consuming these foods in excess can lead to imbalance our body, producing different damaging effects on our emotional and physical health.  Still, we carry on regardless.

What’s to stop us?  Well, the damaging effects and resulting conditions are a signal alerting us to the fact that we must change certain thoughts and emotions that are often deeply rooted in us.  Until we can learn to breathe deeply, to connect to our breathing and our heartbeat, and until we can LISTEN to our body, we’ll never be able to know when we are eating to nourish ourselves, and when we are eating to replace an emotional feeling of emptiness with food.  So before we prepare to fill that emptiness with food, it is essential that we talk to our bodies, listen to our bodies, so that we may know what we are feeling and balance those emotions.

The training of a personal breathing coach can help us to create new patterns of behavior and avoid the uncontrollable urge to satisfy our emptiness with emotional eating.

Learning to breathe properly, aligning your body and keeping the right Acid / Alkaline balance in your diet can help you control your emotions in a more relaxed way and THEREFORE Improve your quality of life. 



Hope you enjoy this gluten free recipe as much as I did last year! :)

Frozen Pomegranate and Cashew Cake

Photo by: Johanna Frenkel
Recipe  from: Green Kitchen Stories

Frozen Pomegranate and Cashew Cake
8 – 10 servings  

The crust is sweet and crunchy with nuts and dates, and the pomegranate topping adds a fresh, fruity note to the Christmas spiced filling. Serve the cake cold but not deep-frozen.

1 1/2 cups raw almonds, walnuts, or hazelnuts
1/2 cup raw, shelled sunflower seeds
2 Tbsp. hemp seeds
12 fresh Medjool dates, pitted
2 Tbsp. virgin coconut oil
1 tsp. sea salt

1/3 cup virgin coconut oil
1/3 cup agave syrup (nectar)
2 cups raw cashews, soaked for at least 2 hours and up to 8 hours
Zest and juice of 1 large lemon
Zest and juice of 1 orange
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom
1/2 vanilla bean, split lengthwise

Seeds from 2 medium pomegranates (you could substitute it with frozen raspberries to make it less expensive)
Juice of 1/2 lime

Special equipment: An 8”-diameter nonstick springform pan

Crust  Grind the first 3 ingredients in a blender or food processor for 1 minute. Add dates, oil, and salt and purée until mixture comes together. Place in springform pan and press evenly across bottom of pan. Chill.

Filling  Heat oil and agave in a small saucepan over low heat, whisking, until liquid. Place mixture in a blender or food processor; add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon, cloves, and cardamom. Scrape in seeds from vanilla bean; discard bean. Purée until very smooth, about 2-3 minutes. Pour filling over crust and chill in freezer until set, about 30 minutes.

Topping  Place pomegranate seeds and lime juice in blender or food processor and blend until smooth. Pour topping over cashew filling. Chill in freezer until solid, 30–60 minutes. Let stand at room temperature 10–15 minutes before serving. Run a sharp knife under hot water to make it easier to cut the slices. DO AHEAD: Can be made 2 days ahead. Remove from freezer and let stand about 20 minutes before serving.