Dear Healthy Families,

I haven't been blogging much lately because there are some wild and crazy things happening for our family. If you are interested in reading more, please go to our family blog at: http://bendickson.blogspot.com/.

With autumn in the air, here is a simple recipe that is great as an appetizer or a healthy snack!

Cashew Paté
by Robyn Boyd www.rawsomerecipes.com

This is one of my favorite appetizers! It’s FESTIVE, FUN, EASY and HEALTHY!

1 cup raw cashews
1 cup raw sunflower seeds
1 jar (16 oz) Muir Glen Organic Mild Salsa

Place cashews and sunflower seeds in food processor and grind to a fine meal. Add the salsa and process until the consistency is moist, but stiff enough to spread as paté. Serve with hearty whole grain crackers. Great dip for veggies too!


For holiday flair, it's fun to serve the pate inside a scooped-out mini pumpkin lined with wax paper. Pate tastes best when chilled first. Tastes even better the next day, so it is great to make ahead. If stored in the refrigerator in a tightly sealed container, this will keep at least three days.
Blessings to you,

Connie

My Favorite Appliance

Hello Everyone and welcome to those of you I met at Heritage Christian Academy! Today I am getting the word out about my favorite appliance. I really should have sent this out before Mother's Day so you could have put in a request, but it just didn't happen. So here's the scoop: I love my Vita-Mix! Now the fact is I lived without one for many years and my cheap-o blender served me well. But then...I took the plunge and ordered a shiny new Vita-Mix. I've had it for a couple of years now and it is, by far, my FAVORITE appliance. I think I'd give up my stove before I'd let go of this gem.

We make thick, fruity, delicious, nutritious smoothies every morning for breakfast. I throw in a handful of almonds, some flaxseed, a whole orange (peeled), a banana, frozen fruit...strawberries, mango, blueberries, etc. I also add some water or rice milk or almond milk. Then to supercharge this one-glass meal, I add some of Dr. Ben Kim's Super Green Food (it's a whole food green powder which is our "daily vitamin"), a few scoops of Ambrotose (a glyconutrient I believe is necessary for optimal health), and anything else that is sitting around...maybe a pear that is getting overripe...or the romaine leftover from last nights salad. Grind it up until it's creamy smooth and breakfast is served! And yes - this is what we all have for breakfast - kids included.

Here's the bottom line...if you decide to make the leap to Vita-Mix land, you can get FREE SHIPPING (a $25 value) when you order with my code: 06-003148. I signed up as a distributor not because I was looking for something to sell, but because it's my favorite appliance and I end up telling people about it anyway - so they get free shipping and I get a small sum.

Although I mostly use my Vita-Mix for smoothies, it also grinds wheatberries into beautiful whole grain flour in ONE minute. More on that in a later post! I also whip up a strawberry lemonade on hot summer days and did you know you can make smoothie pops for healthy popsicle alternatives?

Click here for more info or call 1-800-848-2649 and use coupon code 06-003148.

Blessings to each of you!

Connie

Dear Healthy Moms & Dads,

I want to let you know about an upcoming event where I will be speaking along with Mark Norman, Certified Nutritionist. Please join us next Thursday night at Heritage Christian Academy in Maple Grove, MN. The topic is:

"How to Feed Your Child's Brain for School Success"

Click here for details!

I hope to see you there!

Connie

I've been learning about health now for almost ten years and I've noticed something: Just getting more information dumped into our brains does not necessarily mean our lifestyles will change or that we'll be healthier. It's rare, in fact. Think about it. Don't we all know we should eat healthier food, exercise, get enough sleep, etc? And yet, even though we know the "right answers", our behavior doesn't always coincide with the knowledge we have. Why is that? Could part of the reason be, perhaps, that there is a part of us that doesn't really believe we are worth taking care of?

Try this...think about something that is valuable to you - something you love. How do you take care of it?

Now think of something you have that is insignificant to you - something that if it was lost or broken, it wouldn't really matter. Do you spend much time making sure it is protected and cared for? No! It's junk.

So, here's the important question: How do you think of yourself? As loved and valuable - worthy of care? Or not?

Yesterday, I woke up with a Steven Curtis Chapman song playing in my head. My daughter and I went to his concert last weekend - it was awesome! The lyrics go like this :

You are being loved,
You are being loved,
Right now, in this very moment, you are being loved.

There's a song being sung over you!

If you can, I encourage you to go out to iTunes, download "You Are Being Loved" (or buy the CD) and listen to it over and over until you start to believe the truth of what it is saying:

YOU are LOVED

YOU are VALUABLE

YOU are WORTH taking care of!

It's true! There's a song being sung over you! God rejoices over YOU with singing. (Zephaniah 3:17) He delights in you. And because He loves you, you ARE loved, you ARE valuable, and you ARE worth taking care of.

What does all this have to do with being healthy? We cannot be healthy in spirit, soul, or body if we don't believe we are loved and valuable.

What do you believe?

Dear Healthy Moms,

It's been over three months since my last post and over three years since the last Healthy Moms e-Newsletter was published. Honestly, I never intended to stop writing - it just sort of - happened. Many months went by before I finally realized the Lord had drawn me into a new season. And what a fruitful time it has been! For those of you who have been wondering what I've been up to - mostly I have been soaking in scripture and allowing God to teach me so much more. It's been an incredible season of repentance, healing, sanctification, and growth. I've been learning so much! The more I learn, however, the more I realize I will never know it all. Life is a journey, not a destination. And though my tendency is to have all my ducks in a row before I do anything, I believe the Lord is asking me to simply begin sharing what's on my heart. No ducks, no straight rows, no master plan. Just step out in obedience and share authentically what's stirring in me. So, here we go.


Yesterday, I had the opportunity to talk with a group of moms about healthy eating. It was great to have an hour to plant seeds and offer encouragement, but my hearts desire is to do so much more. Breaking out of the pattern of this world is not easy. It requires a process of transformation that simply cannot happen in the course of a one hour presentation. It happens over time as we recognize lies we've believed, allow them to be replaced with a solid foundation of truth and then build from there. Walking with others who truly want to move toward wholistic health is essential. I will be sharing more about this in the days ahead. Let me quickly say that I believe there will be opportunities in the not too distant future for people to to meet together in small groups to support and encourage each other. In the meantime, however, I hope this blog will be a place to begin/continue the journey and be connected with a community of people who desire to walk in health - spirit, soul, and body.

- Connie

It was a beautiful fall day here in MN today. We had a spur of the moment picnic with our neighbors out in the yard for dinner! A picnic in October - what a treat! I made this simple dish with some leftover squash. I saved time by serving it over quinoa, which only takes 25 minutes, instead of brown rice which takes about 50 minutes. This is a really easy recipe to throw together. Sweet potatoes would work great too.

Curried Squash & Chickpeas (over Quinoa or Brown Rice)
1 onion
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 jalapeno, seeded & minced (optional)
1 small butternut squash; peeled, seeded, and cubed (or make it with leftover buttercup squash mashed up)
1-25 oz can chickpeas, drained & rinsed
2 c. water
1 Tbsp. curry powder
1 tsp. cumin
¼ tsp. turmeric

(Start quinoa or brown rice in a seperate pot first.) Sauté onion, garlic, ginger, and jalapeno. Add everything else and simmer until squash is soft. Mash squash against pot with back of spoon to thicken it up. Serve over quinoa or brown rice.

Sweet Potato Corn Chowder
We love this simple, delicious soup in the fall and all through the winter.
1 onion, chopped
4 c. vegetable stock
2-3 Yukon Gold potatoes, diced
2-3 yams, peeled and diced
4 c. frozen corn (or 2 ten ounce bags)
4 celery ribs, diced (optional)
1 red bell pepper, seeded and diced (optional)
1 T. dill

Saute onion in a small amount of water or oil. Add vegetable stock, potatoes, yams, 3 cups corn, celery, bell pepper, and dill. Cover and bring to boil, then reduce to medium-low and simmer until potatoes are tender - about 30 minutes. If you have an immersion blender, blend until desired texture. If not, transfer half the soup to blender or food processor and process briefly to creamy consistency. Then add remaining 1 cup corn. Serve and enjoy!

Laptop Lunches $18.99 Add to Cart Laptop Lunches are American-style bento boxes designed to help families pack nutritious, environment-friendly lunches for school, work, and travel. These sustainable lunch containers come with a book of healthy lunch ideas and recipes and are reusable, recyclable, and dishwasher safe and lead-free. We have been using these convenient lunch boxes for over two years. They are convenient and environmentally friendly - and a fun way to send healthy food for lunch! Great for adults too!
--------------
Includes: Laptop Lunch bento box with inner containers, utensils, and The Laptop Lunch User's Guide Book.
Features: Removable inner containers, stainless steel fork & spoon, fits most lunchboxes, containers & lids are dishwasher safe (top rack only)
Dimensions: length = 9 inches; width = 7 inches; height = 2 inches

Color Options:
Primary: Blue outer container with inner containers in dark green, red, yellow, purple, and teal. (Shown in picture)
Whimsical: Purple outer container with inner containers in bright lime green, orange, periwinkle, magenta, and teal.

View Shopping Cart/Checkout

Healthy Kids Placemat $2.99 Add to Cart
These 2-sided laminated placemats are a fun, colorful and interactive mealtime learning tool for kids and parents. Use erasable white board markers and re-use these placemats everyday! Kids have a blast keeping track of the foods they ate in each food groups - Whole Grains, Legumes, Vegetables and Fruit. The word find and maze will challenge them to find words about the healthy foods they are eating and wind their way through a pineapple maze. Fun facts about your body will have them giggling and learning at the same time.

View Shopping Cart/Checkout

Jammin' 5 A Day Songs
$3.99 Add to Cart
The Jammin’ music cassette tape contains ten fun songs that will have you singing about Vitamin C, Broccoli, Phytochemicals, and more! Entertaining and educational for kids of all ages! Great for the car. My kids LOVE these catchy tunes (and so do I)!

View Shopping Cart/Checkout

Our on-line retailer is CCNOW

Fruit Salsa & Chips
This makes for an excellent appetizer, a fabulous dessert, or a healthy snack! Very easy! Kids can also eat this just like applesauce.

1. Fruit Salsa

2 apples, cored
1 10 oz. bag frozen organic strawberries
2 kiwi, peeled

Chop each fruit individually in a food processor, or by hand if you don't have one. Thoroughly mix all ingredients in a bowl. Refrigerate.

2. Tortilla Chips

8-12 whole wheat flour tortillas
Cinnamon

Wet 2-3 tortillas at a time - just hold under the faucet and then shake off excess water. Lay flat on a cutting board and sprinkle with cinnamon. Cut into triangles. Separate and place in single layer on cookie sheet. Bake at 400 degrees for 7-8 minutes. Cool and store in air-tight container.

Lentil Quinoa Salad
I love to make this on Sunday and use it for lunches throughout the week. Eat it as is, or stuff it into a pita for something different. Great for potlucks!

1 c. dry lentils, rinsed, cooked, and chilled
1 c. dry quinoa, rinsed, cooked, and chilled
1/2 c. olive oil
1/4 c. balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp. dried oregano
1/2 red onion, minced (or green onions if you prefer)
4 ripe tomatoes, chopped
1 c. kalamata olives (pitted), sliced
1/2 c. firm tofu, rinsed, drained, finely diced
Salt and pepper to taste

Prepare Lentils and Quinoa
Rinse and cook 1 cup lentils in 3 cups water until tender - about 45 minutes. Drain, rinse and chill.

Rinse quinoa well in a mesh strainer. (It will taste bitter if you don't rinse well). Cook 1 cup quinoa in 2 cups water until water is absorbed - about 25 minutes.

Make Dressing
Combine olive oil, vinegar, garlic and oregano. (You may not need all of this for the salad. If not, save the rest for salad dressing.)

Toss Together
Combine cooked lentils, cooked quinoa, onion, tomato, olives and tofu. Toss with dressing. Season with salt and pepper to taste.

Refrigerate and enjoy as is or stuff into a pita pocket.

Inspired by Incredibly Delicious , Greek Lentil Salad p. 49

Thank you for visiting Healthy Moms, Healthy Families! Our website is being refurbished at the moment. Please check back as we will be unveling our new site soon!

To be notified when our site is up and running again, please subscribe to our list at: healthymomshealthyfamilies-subscribe@yahoogroups.com