Taking Matters to Heart: Resilience for Life February 2015 Newsletter

Taking Matters to Heart
February 2015

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A Valentine to Yourself: The Power of Healing Touch

heart energy

Did you know that each time the heart beats, its number one priority is to take care of itself? Before pumping nutrients and oxygen throughout the body, the heart uses the blood supply to nourish itself first. Every time.

This extraordinary wisdom of the heart models an act of self-care we would be wise to follow in our daily lives.

What if this Valentine’s Day you made a conscious choice to treat yourself with as much TLC as you bestow on loved ones?

I’m not talking about splurging on material things, though that can sometimes be nice. What I have in mind is platonic, healing, restorative touch – along with the sensory pleasure it can bring and the innumerable health benefits it conveys.

Learn ways of bringing the power
of healing touch into your life.

Used with permission
http://theawkwardyeti.com/?s=stars

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Taking Matters to Heart

It’s only appropriate that the month of Valentines is also American Heart Month. While the emphasis tends to be on promoting physical heart health, I think it’s important that we also recognize the ways in which we can support the heart in its more ethereal or figurative sense: as the source or seat of our inner wisdom.

And truth be told, tending to the heart’s emotional and spiritual needs is just as critical to our physical health as maintaining its physical health is to our emotional and spiritual well-being.

So in this newsletter, we embrace a variety of ways to do so. We look at how healing touch can replenish and rejuvenate. We share one of our new favorite recipes for a heart-healthy vegan version of a classic Punjabi dish.

For only by loving and caring for ourselves first are we able to love others wholly and profoundly.

"i love myself."

the
quietest.
simplest.
most
powerful.
revolution.
ever.

― Nayyirah Waheed

Meatless Kheema Matar

Yves Veggie Ground

This month’s recipe comes courtesy of Indian Cooking by Madhur Jaffrey – the book on which this entrepreneur, actress and world-renowned Indian chef’s BBC series was based.

Recently when preparing it, we decided to substitute the ground lamb it calls for with Yves Veggie Ground. With 10 grams of protein, no cholesterol and just 60 calories per serving, it’s a fabulous meat alternative. Truly, it doesn’t feel like an alternative at all. It’s just plain delicious and so heart-healthy!

Ingredients
4 tbsp. organic olive oil
1 medium onion, finely chopped
6 – 7 medium garlic cloves, minced
1 12 oz. package of Yves Veggie Ground
1 inch cube of fresh ginger, grated
1 – 2 hot green chiles, minced
1 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1/8 – 1/4 tsp cayenne pepper
1 1/4 c. water
1 1/2 c. shelled peas (fresh or frozen)
4 – 6 heaped tbsp. chopped fresh coriander
1 1/4 tsp. salt
1 tsp. garam masala*
1 1/2 tbsp. lemon juice

*This blend of peppercorns, cloves, nutmeg and other spices is readily available pre-made online, as well as in Indian, organic and larger grocery stores. Or you can mix the spices yourself.

Instructions
Heat the oil in a wide, medium-sized pan over medium heat. Add onion. Sauté until lightly browned. Add the garlic and sauté for another minute.

Add the Yves Veggie Ground, ginger, chiles, ground seeds and cayenne. Stir well and sauté for 5 minutes.

Add 3/4 c. water and bring to a boil. Cover, turn heat to low and simmer for 30 minutes.

Add the peas, fresh coriander, salt, garam masala, lemon juice and remaining water. Stir and bring to a simmer. Cover and cook another 10 minutes on low heat – or until peas are tender.

Taste and adjust salt and lemon juice as desired.

Serves 4 to 6

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