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Evolution of FREE Health

Welcome to the Evolution of FREE Health!

Revelation cannot come to those who are so certain of “what is” that they cannot allow for the new to be revealed”. – A Course of Love.

Speaking of revelations -The “Evolution of Free Health” Public Facebook Page has arrived; https://www.facebook.com/evolutionoffreehealth/.    I will be discussing and sharing pieces of the book “Evolution of Free Health”, The 7 Missing links to Abundant Health along with videos and guest speakers in support of this evolution.

This page and the focus of the book are dedicated to the new paradigm shift in health care emerging on our planet.  This shift is a completely holistic (mind, body and Spirit) approach to restoring abundant health to our planet starting with our own bodies. We are one with all of creation.

For change to happen, we must BE the change.

As a food and medical intuitive, many revelations over the years have stepped forward. I’m still amazed how the name of my company, Food Revelation appeared prior to my conscious knowledge of what was to come. It has been one big revelation after another!

The Revelation that Started it All:  

“Our Nature Made Bodies Require Nature-Made Food”.  We have been provided with the perfect tool kit for optimum health and maintenance and it comes from one of the greatest pleasures on earth – Food!  Glorious Nature-Made Food!  No Modification Required.

The “Evolution of Free Health” book is the accumulation of the seven most important reveals that emerged through revelation and from hundreds of sessions with clients. They are the 7 missing links to sustainable health (The last one is a doozy!).  Actually they were never missing, just hidden from view as we have “learned” to view chronic dis-ease as our natural state of being and and dying.

Dying to the body is natural – Chronic illness IS NOT.

 

The 1st Missing Link: 

 “Our bodies are completely unique and are in a constant state of change.  Time does not stand still and neither do our bodies. 

Not one “Good” food is good for every “body” all of the time. When it comes to food, it is not about what is labeled “Good” or “Bad” – It is only about what is compatible with our unique body.  What we need changes constantly as our physical and mental state shifts – even as we heal.

In 2011, I was realizing the gift I had to hear the conversation between the body and food. Since, I have helped hundreds from all walks of life rediscover their natural God-given health by discerning intuitively exactly what foods the body wants and doesn’t.  I call this process, “Food IS Talking” Intuitive Food Compatibility Testing.

 It didn’t take me long to understand the “how to” was meant to be shared.  Everything is meant to be shared.  We all have the gift of divine discernment – we’ve only forgotten.  I’ve been busy over the years helping others discover their own God-given intuitive gift to discern for themselves what their unique body requires at any given time.  This is what the up-coming book is all about – Being Empowered to take back control of our health.  The icing on the cake – this discernment skill can be taken into all of life to live “Divinely Guided” as we are born to do.

The 2nd Missing Link:  The first one naturally led to this one,

“The body is a reflection of what we Eat and “Think” – Most importantly what we think.

It doesn’t matter what we eat if our thoughts are toxic.

 The 3rd Missing Link: 

“What the body cannot digest it cannot use.  What it cannot use becomes a burden to the body”.  

The revelations around this were mind-blowing! And, they were not revealed all at once.  This link was added later and took the #3 spot.  Briefly, it explains how all of creation thrives in perfect synergy and balance, including our bodies.

When the energy of our food and our thoughts are in alignment with the energy of health –Health is inevitable.

I’ve worked with many pets over the years. http://www.foodrevelation.com/food-is-talking-for-pets-too/ Health comes easily and naturally has they are provided with their compatible, natural diet and they are clear of non-beneficial energies.  Why?  They do not think as humans do.  They only know how to BE.  It’s our human brain that causes us so much pain and so much joy.

The 4th missing link:  

“The human animal is governed by the same laws of nature as all other animals.”

This was a huge reveal and it will serve as the “mainstream” bridge that closes the gap between what we eat and think and our health.”  This was the reveal that had the biggest impact on my Dad.

All Seven “missing links” will be discussed in depth in the coming days.   Stay tuned!

I will sign off with these thoughts…

Our God-Given Health is Natural and it’s FREE!

Without Health – We are NOT FREE.

We are ready to reclaim our God-given health.  How do I know we are ready?  Because these revelations have been revealed.  I would not have been taken seriously just a short 10 years ago.  In the beginning of this journey I had a hard time taking myself seriously!

Much to my amazement, my father at the wise age of 85 is taking me seriously.  He approved the new content for my website at Foodrevelation.com.   I figured if it all made sense to Daddy (pretty old school, set in his ways and opinionated) it would make sense to most.

With years of experience under my belt and many, many success stories, this information is ready to be known to the masses.  This could well be the biggest shift in how we view disease and health since the age of industrialization and the invention of medicine.

The Evolution of FREE Health will once again put YOU in charge of your health by reminding you of what you already intuitively know about health and healing.   Stay Tuned!

Here’s to your Peace, Joy, LOVE & Health!

Gail Blair/The Intuitive Chef

 

 

What the World Needs Now is Our Creativity

As a child of the Master Creator, we are born to create.  When we are creating we are intimately connected to our Creator.   The world slips away as we become one with creation.

In meditation today I received the clear message it is time to create something new.   This message has been showing up in synergy all week.   Every day is a new beginning; a new opportunity to create anew.

It is so easy to stay in our comfort zone, never venturing too far out of the box for fear of the unknown or heaven forbid – failure.  I know stepping into my fear is where my freedom lies – I’ve proved this to myself!  Still, I find myself resisting.  Spirit gently nudges me.   Experience has shown me if I do not answer this creative call, I will be nudged harder.

The picture above is the result of finally surrendering to the call.  It only took a total of 6 hours to complete from original sketch to finished painting, but 9 months from conception to birth…interesting.

Meet Hercules.   This painting has ignited the inborn pull of the creator within.   Creation has opened a door to something new.   I am patiently waiting for it to unfold, even if it takes another 9 months.   I know this next thing is adding another layer to the work I’ve been given.

Let me tell you a story of how Hercules came to be…the message and the challenge for you and me.  OMG!  Another unexpected rhyme.

Two of my favorite people and spiritual mentors (Pete Taboada and Alida Morrill) told me separately, on more than one occasion, “Gail, you have a horse to draw”.    I knew I drew horses as a kid, but like much of my childhood I don’t remember doing it.  Only recently am I starting to get glimpses of this past reality.

I know that I took art lessons in middle school, but I cannot remember one single teacher from elementary to high school.  Obviously, I was not present A LOT! What I do remember is a painting of mushrooms on wood.  I must have really liked it or someone told me it was good (another rhyme!).

So why did I stop?  Could it be someone told me I wasn’t good enough?  As children, most of us have gone through the experience of “not being good enough”.  Can you relate?   Much of what shapes our adult life is what we learned to believe as children.  This is the reason I resisted drawing the horse.  I was so afraid of it not being good enough, not even for me!  We are our own worst critic – right?

I’ll never forget the time (going on 2 years ago now) when I attended one of Pete’s art classes.  I didn’t make it through the opening meditation.  I left in tears.  The next attempt, I resisted all the way, but this time I stayed.   However, I left angry that the painting I had created in the class looked nothing like what I had planned.  Like a child, I refused to even sign it.  I tossed it in the back seat of my car where it remained for days.  When I finally pulled it out, I really saw it for the first time.  It was a vortex – something I see in my mind’s eye regularly in clearing sessions.   The painting was exactly what it was meant be.

Excited, I called Pete.  He was also super excited that I had finally come to my senses!  He agreed to meet me at a convenient location to help me finish the painting.  I didn’t have the right tools to finish, sign and own it! Bless you Pete!  Here it is below…

It would still be over a year before I would pick up a pencil and eventually a brush again.  I love this statement from one of my fellow prayer chaplains that is just recovering from open heart surgery, “healing is happening little by slow”.

It takes a lot of patience and compassion of self to heal the wounds of life and step into wholeness again.   With that being said, I’m also very aware how every wound is revealing my Truth.  It takes a lot of contrast sometimes to develop a clear picture.

Moral of the story…. The world needs our creativity NOW and the MASTER CREATOR within us is not going to stop knocking at our door until we answer.   It is our God-Given creativity that will usher in a new reality where everyone lives in peace and in harmony with each other AND Mother Earth.  We MUST exercise our creative muscle to build the habit of creating.  When we get into this habit we become a vessel for new creation.  It doesn’t matter how we create….JUST DO IT.

The challenge:

I am going to create something new every day for the next 100 days (100 days has come up twice in the last week).   By then, I should be in the habit of creating, rather than resisting creation.  I challenge you to join me…

I would love to hear about your creations.   They can be big or small.  It can be art or adventure.   A recipe, a new plant planted, a doodle, a poem, singing a new song, writing a song, maybe creating a smile where there was a frown on someone’s face.

Ask yourself, “What can I do in this moment to make this thing I do every day into a new experience?”   Example: Maybe you visit a nature preserve regularly, but have you ever walked barefoot in the woods…exquisite!

If you want to play along, share your creations at: https://www.facebook.com/foodrevelation/ or at https://www.facebook.com/evolutionoffreehealth/.

I will be sharing mine daily (to keep me accountable). Today I’m sharing “Creation Coffee” (see below). Caffeine and fat when combined is brain food.  We need healthy brains to create.   Hope you enjoy this as much as I will.  If you do not like coffee or it is not compatible, that’s okay….Make it hot chocolate or chocolate milk instead.

Here are some other ways to support creativity:

Diffuse or wear essentials oils:  (Let me know if you need information on where to find these).

Blue Tansey
Lemon Grass
Wild Orange
Citrus Blends
Peppermint
Ylang Ylang

Get outside barefoot on Mother Earth.  Mother Earth supports creativity.  She is “the womb of Creation”.  Makes sense…

Meditate to clear your mind before you sit down to create.  Meditation in nature is a powerful way to get your creative juices flowing.

If you are struggling, a short nap (20 to 30 minutes) often opens a door to a new idea.

Get plenty of sleep and resist alcohol in the evenings.  A clear mind supports creative dreaming and the chances that you will remember the dream.

Keep several “Creative Journals” handy, so you can shot down anything that comes up at night or during the day.   You might want to keep one by your bed and one in your car, etc.  If you are like me, I forget easily.  I’m in the habit of NOT hanging onto a lot of information.  This way I don’t have to.

Okay – READY, SET – GO!

Creative Coffee:

4 ounces coconut milk
6-8 ounces natural spring water
1 teaspoon organic instant coffee (If you are not a coffee drinker – leave this out)
1 tablespoon organic unsweetened cocoa powder (cacao powder is even better)
½ teaspoon ground turmeric
1 drop of food grade peppermint oil like Do Terra or Young Living
Dash of cinnamon
1 tablespoon organic raw honey or agave for vegan version (use organic stevia for sugar-free version).

Add all ingredients to a small sauce pan.  Heat gently until hot (do not boil).  It is ready when smooth and creamy.

Serve hot or over ice with a dollop of coconut whipped cream (So Delicious Coco whip is a good one if you don’t have time to make your own).

Here’s to your Peace, Joy, LOVE & Abundant Health!

Gail


photo credit/Karen Guthrie

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you?  Schedule a “No Charge” 15 minute exploratory session here: http://www.foodrevelation.com/schedule/


About Gail:

Gail Blair’s intuitive journey began as she began working her passion for food in 2009. In 2012 she birthed “Food Revelation” not having clue how relevant the name would prove to be.   Shortly thereafter she experienced a “spiritual awakening” and her intuitive gifts were ignited.

As a plant-based chef turned Food & Medical Intuitive she has helped hundreds all over the U.S. and Canada remember their natural, God-given health through her “Food IS Talking” Intuitive Food Compatibility process.

Over the years, as her gifts have expanded, she has become a conduit for revelation (the name she gives to the Divine Wisdom she receives).  The 7 most important revelations led her to create the Evolution of FREE Health books and video series. The “Evolution of FREE Health” is the remembrance of our natural, God-given health.

The first book released in 2016, “The Quinoa Cookbook Journey” is a super creative and tasty introduction into the series. The 2nd book in the Evolution of FREE Health series, “The 7 Missing Links to Abundant & Sustainable Health” is the focus of her latest speaking tour and the video series she is releasing to the public as she goes through the publishing process.

Keep up with Gail at:
http://www.foodrevelation.com/about/
https://www.facebook.com/foodrevelation/
https://www.facebook.com/evolutionoffreehealth/
https://twitter.com/foodrevelation
Intuitive Chef Gail Blair on YouTube
https://www.youtube.com/watch?v=-4UWl9wf5W0
Disclaimer: I am not a doctor or licensed nutritionist.  I am an intuitive.  Services and information provided in the form of tips, recipes, and nutrition advice does not qualify as a substitution for your medical doctor’s protocol or advice. I encourage you to trust your instincts and do what feels right to you, but seek guidance from your doctor concerning your health and wellness.

Revelations, Resolutions & Recipes

Welcome to 2018!
For the last 4 years I have chosen a word to encompass and infuse every goal for the new year.  Last year it was “Expansion” and boy was it ever a year for that!

 

 

Creative expansion topped the list of all the ways I expanded.  I started drawing again.  Something I had not done since a child.  I took me 9 months to birth the horse in my mind’s eye – I was very resistant…lol.

I started writing poetry (the latest is below) and published Christmas cards with Spiritual Artist Pete Taboada (who is an “Expander”) and Dallasunity.org.

I introduced the Evolution of Free Health  video series LIVE on Facebook! And, I have a new YouTube Channel – “Intuitive Chef Gail Blair“.  Talk about overcoming fear!  The goal is to have the next book complete and published in the first quarter of 2018.

And, I became a Prayer  Chaplain, something totally unexpected.

My WORD for 2018 did not show up until yesterday.   It was a recent family crisis that brought it forward – here’s the video https://www.youtube.com/watch?v=HxkVCPuhuSA&t=2s.  The word for this year is “REMEMBRANCE”.   The remembrance of who I AM and who everyone is.

What ever is going on in our lives or in the world does not change the truth of who we all are at the very heart….

We are LOVE, Born of LOVE, Pure & Innocent at the root.  In our human form we forget and then events help us remember.  This is the year I look for the Truth in every one and every event.  

The light of unconditional love is the mirror that others see themselves clearly in.  “I am looking for love in all the wrong places” (In the seemingly unloving and unlovable).  This is going to change everything in my world!  And, I am grateful!

This is the poem that was sparked by the event:

The Tear

A New Year is once again about to be here. Reminding me that life is oblivious…It has no mission other than to support our every commission.

From the death of our Truth into life’s illusion, we experience the world and get caught up in delusion. A tear is created.

As I count my blessings, many and more. I am aware of a shift…something new to be thankful for.

The Holy Tear that tears us apart creates sacred space to mend every heart.

Without the rift we would remain forever adrift….to the Truth in our hearts that was there from the start.

Without pain and great sorrow there could be no great joy. Without anger and hate we would not know what love is about.

Without judgment, unconditional love has no meaning. We would have no reason for being.

Today I am grateful on the edge of a New Year for the river of love that flows through each tear. Filling every crevice, mending every part until the tear is no longer and we are one heart.

________________________________________________________________________________________________________

Wondering what to do with your New Year’s dinner left-overs? Here is a delicious solution:

New Year Savory Pie

(Gluten-Free, Vegan with Vegetarian option)

This is my all-time favorite savory pie! It is designed for leftovers, so feel free to use whatever is in the fridge or frozen vegetables.

The mushroom, leek and shallot sauce will be good with just about anything or add more milk for the best cream of mushroom soup ever!

The oat crust has a delicious flavor and rustic quality that is perfect for this savory pie. However, if you’re in a hurry, buy ready-made crust or just pour the filling into a casserole and top with cheese and bake….yummy!

Oat Pie Crust

1 ¼ cup of oat flour
¼ cup tapioca flour
6 tablespoon butter, cold (or Earth Balance for vegan option)
½ teaspoon sea salt
4 – 6 tablespoon cold water

Preheat oven to 400 degrees F. In large bowl, sift all dry ingredients together.

Chop butter in to cubes and cut into flour with fork until mixture is crumbly. Or use processor, pulsing a few times until butter is roughly incorporated. Mixture should resemble large crumbles.

Make a well in center of flour mix and add 4 tablespoons of water. Mix until dough holds together when squeezed. Add more water if needed 1 tablespoon at a time. If using a processor, dough is perfect when it starts to clean the sides of the bowl. Knead dough a few times and cut in half. Wrap dough in plastic and refrigerate while making filling.

Filling:

2 tablespoon olive oil
1 tablespoon butter or Earth Balance Vegan butter
3 leeks, clean and chopped with a little of the green part
2 shallots, minced (or garlic)
1 cup button or baby bello mushrooms, roughly chopped
1 teaspoon fresh chopped rosemary or ½ tsp dried
1 teaspoon fresh chopped tarragon or ½ tsp dried (thyme works well too)
3 tablespoon oat or rice flour
¼ cup dry white wine (chardonnay is good)
1 ½ cup vegetable stock (I love Better Than Bouillon concentrate in a jar)
¾ cup So Delicious coconut milk beverage, unsweetened (or organic milk for vegetarian)
2 dashes fresh grated nutmeg (or ground)
1 teaspoon sea salt and cracked pepper or to taste
1 cup wild rice, prepared (quinoa works well too)
1 bunch collard greens, chopped (boil or sauté until just tender and still bright green)
1 ½ cup prepared black-eyed peas (canned is fine – just rinse first)
2 cups cooked and cubed butternut squash
1 cup shredded gruyere or Swiss (optional for vegetarian version)

Preheat large skillet over medium high. Add butter and oil and swirl to coat skillet. Add mushrooms, shallots and leeks to hot skillet with a dash of sea salt. Sauté for about 3 minutes then add herbs. Stir frequently until leeks are translucent and mushrooms have released their moisture (5-7 minutes total).

Add flour to mixture stirring for a minute until well blended. Deglaze pan with wine and simmer for a minute. Add broth and bring to high simmer. Gradually add milk stirring constantly until sauce is thickening. Stir in nutmeg. Add salt and pepper to taste and set aside.

In a very large bowl gently mix together, rice, collards, peas, squash and mushroom, leek mixture.

Remove dough from fridge roll out each half of dough on parchment or wax paper for a 9” pie crust or 10″ seasoned iron skillet. Invert one crust into pie plate or skillet and gently peel paper away. Press dough evenly into place and finish edges as desired. Reserve other half for top of pie.

Spread veggie mixture evenly on top of finished crust. Spread cheese if desired on top of veggie mixture. Gently lay rolled out dough on top and pinch the top and bottom edges of dough together to create a tight seal.

Brush top with milk and pierce a few times with a sharp knife to vent the steam. (Or you can do a tart with top open – freeze the other half of crust).

Bake at 400 degrees F for 15 minutes then reduce to 350 degrees for 30 minutes or until pie is golden and bubbly. Let pie rest for at least 15 minutes before serving.

 

________________________________________________________________________________________________________

Photo Credit/Karen Guthrie

Photo Credit/Karen Guthrie

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you?  Schedule a “No Charge” 15 minute exploratory session here:
http://www.foodrevelation.com/schedule/

About Gail:

Gail Blair’s intuitive journey began as she began working her passion for food in 2009. In 2012 she birthed “Food Revelation” not having clue how relevant the name would prove to be.   Shortly thereafter she experienced a “spiritual awakening” and her intuitive gifts were ignited.

As a plant-based chef turned Food & Medical Intuitive she has helped hundreds all over the U.S. and Canada remember their natural, God-given health through her “Food IS Talking” Intuitive Food Compatibility process.

Over the years, as her gifts have expanded, she has become a conduit for revelation (the name she gives to the Divine Wisdom she receives).  The 7 most important revelations led her to create the Evolution of FREE Health books and video series. The “Evolution of FREE Health” is the remembrance of our natural, God-given health.

The first book released in 2016, “The Quinoa Cookbook Journey” is a super creative and tasty introduction into the series. The 2nd book in the Evolution of FREE Health series, “The 7 Missing Links to Abundant & Sustainable Health” is the focus of her latest speaking tour and the video series she is releasing to the public as she goes through the publishing process.

Keep up with Gail at:

http://www.foodrevelation.com/about/

https://www.facebook.com/foodrevelation/

https://www.facebook.com/evolutionoffreehealth/

https://twitter.com/foodrevelation

Intuitive Chef Gail Blair on YouTube

https://www.youtube.com/watch?v=-4UWl9wf5W0

 

 

Jack Daniels Southern Pecan Chocolate Pie

         Jack Daniels Southern Pecan Pie 

Gluten-Free & Vegeterian with Vegan Option

 Low Glycemic – No Processed Sugar                                                                                                     

This is a decadent, healthy spin on the best pecan pie I’ve very had! My twin brother’s.  If you are up to the task, it will quite literally knock your socks off!

1 cup date syrup (see recipe below or buy prepared)

¼ cup pure maple syrup

¼ cup cocoa, unsweetened

¼ teaspoon instant coffee

1½ tablespoon arrowroot (or tapioca flour)

¼ cup Jack Daniels Tennessee Whisky (or other quality bourbon) – Optional

1 teaspoon vanilla extract

Pinch of salt

½ cup pecan pieces

1 cup pecan halves

 For glaze:

¼ teaspoon smoked paprika

¼ teaspoon cinnamon

¼ cup agave syrup

Preheat oven to 350 degrees. In large bowl, whisk together all ingredients (except pecans) until very smooth. Use a processor if you prefer. Fold in pecan pieces.

Pour mixture into 9” pie crust (see below) and spread evenly. Arrange pecans halves on top. Bake for 30 minutes.

Whisk together glaze ingredients. Remove pie from oven and lightly brush pecan tops. Return to oven and bake another 15 minutes or until pie is set. Allow to cool completely before slicing.

Note: if pecans start getting too brown, tent pie with foil.

This recipe rivals the best pecan pie I’ve ever had – My twin brother’s.  It’s a healthu spin on his original recipe with NO processed sugar, or artificial ingredients. Top it off with delicious homemade coconut whipped cream or store bought So-Delicious CoCo Whip.

Oat Pecan Pie Crust

1¼ cup gluten free oat flour (sifted)

¼ cup pecan pieces

¼ teaspoon sea salt

¼ cup coconut palm sugar

¼ cup butter, cold (or Earth Balance for vegan version)

¼ cold water (more or less)

In food processor add flour, salt, sugar and pecan pieces. Pulse a few times to mix

 

Add butter and pulse until butter is roughly cut in (8-10 seconds). Note: This can be done by with a fork or your fingers).

Turn processor to on and add water slowly through feeder tube until dough begins to clump and cleans the edge of bowl. If too wet and sticking to sides add a little more flour (1 teaspoon at a time). If too dry add more water (1 teaspoon at a time). Dough should be very soft, but not sticky. Remove and pat into ball.

Roll out onto sifted oat floured surface. For ease, roll out on parchment paper, place a 9” pie plate upside down on top of dough and flip plate over. Peel off parchment and gently press dough into plate. Finish edges as you wish.

Bake at 425F degrees for 10 minutes. Move to cool spot while you make the filling.

Medjool Date Syrup: (makes 2 cups)

12 Medjool dates (chopped)

1¾ cups water

1 teaspoon Madagascar vanilla extract

1/8 teaspoon almond extract

Combine all ingredients in sauce pan and bring to low simmer for 30 minutes stirring frequently.

Pour syrup into processor and process until very smooth. Allow to cool before using. This can be stored in glass container in the fridge for up to 2 weeks, so make plenty at one time for the holidays.

 

 

Southern Thanksgiving Made Gluten-Free, Vegetarian/Vegan & Delicious!

cornbread-in-large-skillet

Just made this huge iron skillet full of perfectly golden, “Gluten-Free” cornbread for the vegetarian version of my Dad’s “best ever” Southern Cornbread Dressing (vegan version below).  All you Southern vegans and vegetarians out there – You are all set to enjoy a traditional Thanksgiving with all the fixins!  (see the “No-Giblet” Gravy and “Rosemary Apple Cranberry Relish” also below).

The Main Event! My Dad’s Famous Cornbread Dressing

You must first start with the best cornbread for the best cornbread dressing!  My Dad was not the cornbread guru.  It was my Grandma Ethel who made the most amazing cornbread in her old, trusty iron skillet.  It was buttery and golden with just the perfect rustic, satisfying texture.   She served it with beans, soup and chili.  Oftentimes her dinner was crumbled cornbread in a tall glass of buttermilk (I never got up the nerve to try that..lol).

She sometimes got “a hankerin” for dressing on just a regular ole day and would make it with roast chicken.   And of course, it was the start of the most delicious cornbread dressing ever made.  Grandma is making cornbread on the other side now and I know she would be proud of this version…

Classic Iron Skillet Cornbread*   (8 Servings)

(Gluten-Free, Vegetarian with Vegan Option)

1 cup stone ground organic cornmeal**

½ cup organic polenta (coarse ground grits)**

1/4 cup oat flour (Bob’s Red Mill is Certified Gluten Free)

1/4 cup tapioca or white rice flour

½ teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

2 tablespoon pure maple syrup

1 organic egg** (or 2 tablespoon flaxseed mixed with 4 tablespoon water.  Let stand for a few minutes until thickened)

½ cup organic applesauce (unsweetened)

1 1/4 cups more or less of milk (or unsweetened plant-based milk for vegan version)

1 teaspoon Bragg’s apple cider vinegar (omit if using buttermilk or kefir)

1 tablespoon organic grass-fed butter (use Earth Balance for vegan version)

  1. Pre-heat oven to 375°F. Place iron skillet* in hot oven while mixing together ingredients.
  2. In large mixing bowl mix together all dry ingredients.  Whisk together all wet ingredients in large measuring cup.  Add wet ingredients to dry, mixing until just blended.  Do not over mix or you will have flat bread.  Batter should be very thick but pourable.
  3. Melt butter in hot iron skillet*.  Tilt skillet to coat evenly the bottom and sides. Pour batter into hot skillet making sure it’s spread evenly. Place on center rack in oven and bake for about 35 minutes or until golden on top and a toothpick comes out clean.  Allow to cool for about 10 minutes before removing from skillet. (DO NOT SLICE BREAD IN SKILLET).

*Note:  You can use a muffin tin, glass or metal pan for this recipe.  However; a good ole iron skillet is an excellent source of iron for a plant-based diet and when it is well seasoned, iron is virtually “non-stick” and a joy to cook with.  See tips below for cleaning and seasoning an iron skillet.

Tips: Add a chopped jalapeno, whole kernel corn and herbs for a different spin.  My favorite is fresh chopped sage and garlic.  Use your imagination with this versatile southern favorite.

**Corn, soy, canoli and sugar beets are the most genetically modified food crops on the planet.  Buy organic to avoid GMOs.  Unless you have access to local, farm fresh eggs from well cared for chickens, look for eggs that say on the carton “organic” and “pastured” – “NOT”pasteurized” .  The chicken and egg industry is a very cruel one.  Let’s vote with our wallet.

Southern Cornbread Dressing

15-20 Servings  (Gluten-Free & Vegetarian with Vegan Option)

1 large skillet of prepared cornbread, crumbled and dried overnight

1 cup gluten-free bread crumbs (rice is good)

1 large onion, chopped fine

3 garlic cloves, minced

2 large stalks of celery, chopped fine

1 medium bell pepper, chopped fine (I use red, but Daddy’s prefers green)

1 large apple, peeled and chopped fine (crisp, firm red apple)

2 tablespoons rubbed sage (1/4 cup fresh chopped) or to taste

1 teaspoon dried thyme (or 1 tablespoon fresh chopped)

1 teaspoon dried marjoram

½ teaspoon dried rosemary (or 1 teaspoon fresh chopped)

1 teaspoon sea salt (or to taste)

1 teaspoon cracked pepper (or to taste)

4 cups Imagine Brand “No-Chicken” Broth

1 cup more or less of milk (or unsweetened plant-based milk for vegan version)

3 boiled eggs, chopped fine (or 1/2 cup extra firm organic tofu** chopped to look like boiled eggs for vegan version)

2 tablespoon butter (or Earth Balance Butter for vegan version)

  1. Pre-heat oven to 350°F.  Pre-heat deep 12″ iron skillet or 9 x 13 glass pan.
  2.  Place all dry ingredients and spices into a very large mixing bowl and with clean hands mix well.
  3. Add broth and milk.  Mix until well blended. Taste and adjust seasonings.  Add a little more milk if needed.  Dressing should be very moist, but not runny.  Gently fold in eggs or tofu.
  4. Add butter to hot pan and tilt to coat bottom and sides. Pour dressing into prepared pan and bake for about 1 hour or until turning crisp around the edges and starting to brown on top.  Do the shake test.  It’s done when it doesn’t jiggle.

Growing up, when everyone was focused on the bird, I had my sights on the cornbread dressing and cranberry sauce. In my family, the cornbread dressing IS the main attraction. Thanksgiving dinner is not complete without it!

After Grandma passed my Dad took over.   It doesn’t matter whose house we end up at for this celebration, as long as he brings the dressing.  A couple of years ago, the family got together for Thanksgiving at Daddy’s (the house my siblings and I grew up in) for the first time since we were kids.  I made my version and he made his. His comment, “Well Gail, this is just larapin!”.  The highest compliment coming from my Dad!  I hope you enjoy my version of this southern classic!

Rosemary Apple Cranberry Relish

(8-10 Servings – Diabetic Friendly)

I remember when I first discovered the recipes on a bag of fresh cranberries and I was like WHAT!?!  Why are we serving jellied, canned cranberry sauce at our holiday table when homemade is this simple?  If you have 10 minutes, a bag of cranberries, some sugar and water you have cranberry sauce.  Don’t like it chunky then puree it.  If you like the jelly stuff, put it in a mold.

From that “Ding Ding” moment on, everyone relies on me to bring the cranberry sauce. They think I went to a lot of trouble – NOT!

Over time, I’ve made many versions.  This delicious version is sugar-free.  Trust me when I say this combo is extraordinary!  After the celebration serve the left-overs on toast, nut butter sandwiches and my favorite – spread it on a hunk of dark chocolate….Yummmm!

2 granny smith apples (peeled, cored and diced very small)

1-12 ounce bag of cranberries (washed)

½ cup fresh squeezed orange juice

½ cup water

½” sprig of fresh rosemary

1 teaspoon fresh grated ginger (optional)

1/2 teaspoon NOW Better Than Stevia organic liquid or more to taste* (I also use organic coconut palm sugar for a low-glycemic version)

1 teaspoon cinnamon

Dash of sea salt

Add all ingredients into large saucepan.  Bring to boil and reduce heat to simmer.  Cook for about 10 minutes or until apples and cranberries are soft.  Remove rosemary sprig.  Place in covered dish and chill.  Garnish with a sprig of fresh rosemary.

*Note:  I’ve come to realize much of the stevia on our store’s shelves is chemically processed and genetically modified.  This is one brand I trust.

“NO Giblet” Holiday Gravy

Gluten-Free, Vegetarian with Vegan Option

1/4 cupTurkey Gravy butter (or Earth Balance for vegan version)

1/4 cup white rice flour

1/2 teaspoon poultry seasoning

1/4 teaspoon fresh chopped rosemary

2 cups more or less of Imagine NO Chicken broth

1 tablespoon nutritional yeast

2 teaspoon white miso (dissolved into a little warm broth)

1 boiled egg grated

(or about 2 tablespoons grated organic firm tofu for vegan version)

Sea salt and cracked pepper to taste (very important ingredients)

In medium sauce pan or skillet melt butter over medium high heat.  Whisk in flour and poultry seasoning stirring constantly until blended and smooth.   Slowly whisk in broth a little at a time as you stir constantly. Note:  do not pour in broth all at once.  You can always add more if the gravy gets too thick.  If it’s too thin, a little more difficult to fix).

Bring to simmer and cook until gravy is thickened. Remove from heat and whisk in dissolved miso.

Cover and keep warm until serving.  Re-heat gently if needed and add a little more broth if too thick.

This gravy is an amazing knockoff of the original! Put it to the blind taste test. And, it’s simple enough to serve all year over biscuits, on mashed potatoes or try it in a vegetable pot pie.

For pot pie, do not let it thicken.  It will thicken as it bakes.

 

Tender loving Care For Your Iron Skillet:

I use my old iron skillets for everything from sautéing to baking.  A well-seasoned iron skillet never sticks.  Just a few tips from my Dad on how to keep your skillet rust free and non-stick – FOREVER!

To season a skillet, make sure it is completely rust free* and dry.  Coat skillet with a thin layer of vegetable oil.  Turn upside down in oven and bake at 350 degrees for 1 hour.  You may need to repeat this process a few times, (depending on the condition of the skillet), until a paper towel rubbed on surface comes away clean.  If you follow the next 3 tips, you will never have to do this again!

  1. Avoid using soap in your iron skillet unless absolutely necessary.  Scour (with plastic – not metal) and rinse with hot water.  If you do end up burning food in your skillet do not scrape it!  Fill pan with water and heat to simmer for a few minutes.  The food will come right off.
  2. To dry skillet thoroughly, place it over low heat or in a warm oven for a few minutes.  Store in oven when dry to prevent any moisture from coming in contact with pan.  Never put oil on a damp skillet – It will lock in the moisture and cause it to rust – overnight!  Oil is only necessary for long-term storage to protect it from rusting when humid.
  3. Never cut your skillet with a knife. It will damage the seasoning and cause it to stick in that spot.  You will have to re-season it.

* Use lemon juice and coarse ground salt to scour a rusty skillet.  Repeat if needed until no more rust remains.

May Gratitude, Peace and Love bless you this season and always!

Intuitive Chef Gail Blair

 

 

 

Introduction to The Evolution of FREE Health Video Series

Hi there – Intuitive Chef Gail here with Food Revelation. Thank you for taking the time out of your busy day to give me your precious attention.

The day has finally arrived to introduce you to the “Evolution of FREE Health”.  This book has been writing itself over the years through my experience as a food and medical intuitive. I’ve decided to share pieces of it in a video series while I go through the publishing process.

What is The Evolution of Free Health? It is a Remembrance of our Natural God-Given Health. Yes! Our health is FREE and natural. Chronic dis-ease is not.

Without our health we are not FREE! We are a slave to dis-ease and the medical industry.

As a food and medical intuitive, over the last 7 years, I have had many “aha moments” or “revelations”. The EFH of free health focuses on the 7 biggest and I call these “The 7 Missing Links to Abundant & Sustainable Health”. In reality they were never missing, just simply forgotten.

Some are soooo logical you will wonder how we ever forgot some of the most basic truths about health and healing.

We forgot slowly over-time as we have become more and more disconnected from nature and our natural food sources and have come to rely on forces outside of ourselves to dictate what IS Good for our own bodies. Many have even forgotten what food is for.

In these videos I’m going to share these revelations in the order they were received. This is important. If I had received the 7th revelation in the beginning, I would have said “No Way”. My mind would not have been able to process it. It did not line up with what I “already knew” – what I had learned.

In later videos I will talk about how what “we know” can get in the way of knowing more.

My plan is to post the videos to my Evolution of FREE Health Facebook page at https://www.facebook.com/evolutionoffreehealth/ and closed group twice monthly at noon CT. I will give you heads up ahead of time. Please “follow” The EFH page to receive these notifications. Join the EFH “group” page if you want to keep up privately.

And, please share these videos far and wide.

We evolve as we become involved. Nothing Changes until we Change Our Minds. And, as we heal our bodies we heal our world.

What is good for our body is also good for the world.

For those who like to read a written version will be available below each video and on the Evolution of Free Health blog at foodrevelation.com.

Just a little bit of history for those who don’t know me.

I am an “unlikely”, organically grown Food & Medical Intuitive. It came as a big surprise to me. This is the short story – More of this journey is told on my website at foodrevelation.com and in the Quinoa Cookbook Journey. It is a tasty introduction into the “Evolution of FREE Health” series. You can purchase this book online at all the major retailers or just go to foodrevelation.com and click on the picture.

At 53 years old I finally started working my life- long passion for food. I created Food Revelation not have a clue what was about to happen or how relevant the name would be or what was about to happen. Working my passion led me to an awakening.

I can only describe it as the biggest “Aha” ever! I “hyper” awareness immerged. I was aware I was much more than a body and my 5 senses. It was a super intense experience that is hard to describe. This intensity lasted for about 4 days. The effects were life changing.

The most life changing? I woke up to my intuitive gifts. I’m not surprised my gifts revolve around food. It’s been my passion since I can remember. I was creating recipes at 11 years old. My passion held the key to my life’s purpose. Our created passion will lead us to our purpose. Our creative passion connects us to the “MASTER CREATOR”.

I first realized I could “know” for myself exactly what foods my body wanted and didn’t at any given time. By applying this knowledge I healed my own body. Then I realized if I could do this for myself I could help others. And very soon, I realized I could help others remember how to do this for themselves.

Food IS Talking “Intuitive Food Compatibility Testing” and the workshops were born. I called it Food IS Talking because I realized I was actually hearing the conversation between the food and the body and it was speaking volumes about what is going on in the body. Think of the body has a messenger. It is constantly talking. I am listening and you too.

Like all animals we have the ability to intuit our food needs. Our intuition is our built-in Divine Guidance.

Over time my gifts and services have expanded, however Food IS Talking is still the main focus. Through this process, I have helped hundreds (much to my surprise, even some celebrities) remember their God-Given Health.

Bottom line – The body knows how to heal itself.
If you have ever broken a bone, cut a finger or skinned a knee you know this truth.

The Evolution of Free Health experience will remind you of what you already “you intuitively know” about health and healing.

Does this mean we do not need “medicine”? NO! Thank God for trauma centers and the help we have for acute situations. “Maintaining our health is our responsibility”. And the EFH is all about taking back control.

Stay tuned for the 1st missing link in this series of 7. It’s a doozy! “Time does not stand still and neither do our bodies”.  Can you imagine all the health implications of this one?

Until Next time – Here’s to your Peace, Joy, LOVE & Health

P.S. The art in the background was created by my good friend and spiritual artist Pete Taboada. His art is changing lives. Connect with your creativity. The world needs it – NOW!

Vegan Smoked Gouda Au Gratin Potatoes

Okay! It was a huge hit! Not a morsel was left and then Daddy actually said, “That was larapin Gail!”. His highest praise…I’ve learned to accept and keep the recipe to myself:) I’m not keeping it from you though – here you go!

Smoked Gouda Au Gratin Potatoes 
Gluten Free, Dairy Free & All Plants!

Serves 6 to 8

3 pounds of russet or Yukon gold potatoes, sliced ¼” thick
2 cups unsweetened So Delicious Coconut milk Beverage
⅓ cup nutritional yeast*
2 tablespoon tapioca flour (or corn starch)
1 teaspoon apple cider vinegar
½ teaspoon Dijon mustard
1 ½ teaspoon sea salt
½ teaspoon white pepper (or less – I like it a little spicy)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika (divided)
6 tablespoon Earth Balance Butter Sticks (or butter for vegetarian version)

1. Spray 9 x 13 inch glass baking pan with cooking spray. Preheat oven to 350 degrees. Arrange sliced potatoes evenly in pan (its okay to overlap).

2. Whisk together nutritional yeast, flour, vinegar, mustard and seasonings. Pour mixture over potatoes.

3. Dot with butter about every 2 inches. Bake for 50 to 60 minutes or until potatoes are fork tender. Serve piping hot.

This is as cheesy as it gets. I swear, no one will ever know!

*2 tablespoons of Nutritional Yeast packs a whopping 8 grams of whole protein and is a good source of B-12 making it a vegan’s best friend. Be sure and buy this organic or it may be grown on sugar beet molasses (Simply Organic is one GMO free brand). Sugar beets are one of the largest GMO crops along with corn, soy and canola.

Note:  If you want a traditional scalloped potato dish, just leave out the smoked paprika and mustard.

Other Ideas: Melt 3 tablespoon of butter in a large sauce pan and add sauce ingredients. Bring sauce to a simmer until JUST starting to thicken. Pour over prepared gluten- free macaroni (Ancient Grains Corn and Quinoa is my favorite) for an incredible mac & cheese without all the calories. If you really want to fool them, top with gluten-free seasoned bread crumbs and shredded vegan cheese (or sharp cheddar for vegetarian).

Can you say “Broccoli and Cheese” – A healthy way to get the kids to eat their veggies!

God’s Birthing Place

 

 

I awoke this morning feeling heavy with uncertainty.  So uncomfortable with the unknown.  Wondering what is next.  This new empty space feels so unfamiliar…even foreign – So BIG.

I find myself wanting to fill the void with something, anything.  I find myself judging the void stillness makes.

I feel my body constrict and then tears of release, a letting go flow.  I breathe deep and feel this nothingness expand around me.

I’m reminded this is the space I created with my willingness to let go of the old and make room for the new.  The expansiveness I feel is the fruit of my labor.   My heart is full of gratitude and my mind is open.  I whisper a thank you…

In this space are my dreams, my desires.  I can see them.   I can feel them on the inhale, just waiting to be exhaled.

And, then I am startled by this thought that arrives on its own from a place now familiar.  This nothingness, this space is where God creates.  It is God’s Birthing Place…..

The Comfort of Fall

The Comfort of Fall

Fall has arrived!  I was going to say fall is my favorite time of year.  And, then a small voice said, “No it isn’t”.   I realize I’ve come to appreciate every season equally.

The wind feels different in the fall, don’t you think?  It has a heavier, soothing, caressing texture, like a favorite blanket.

The fall’s light falls on my body differently – not as intense.  I can easily and with comfort turn my face into it, soaking up the rays that nourish my body and spirit.

Autumn is comfortable.  The colors comfort.  The air is comfortable.  It invites a comfortable pace – a slowing down.   All of nature sighs….Ahhhhhh.

In these times of stress and chaos unfolding around us, fall reminds us to take a deep, luscious breath.  It reminds us to take time to get out of our mind and perceive with the senses all the beauty, abundance and peace surrounding us.  It reminds us to take time to soothe our wounds.

Bring into your being the peace this season is bringing. Take a breath with nature.  Soak it in.  Let it fortify and strengthen you.  Let it heal you.

Be good to yourself.  The best thing you can do for the world right now is take good care of yourself.  You cannot give away what you do not have; and what you have you are giving to the world either consciously or unconsiously.

Fall brings comfort in many ways.  Can you say “Comfort Food”?  I’m making one of my favorite fall recipes today and I thought of you.  I hope you enjoy this as much as I’m going to.

May you find comfort and peace in all seasons of life,

Chef Gail


Comfort Stew

2 tablespoon  Extra Virgin Olive Oil
1 tablespoon butter (or more olive oil for vegan version)
2 leeks, clean and chopped with a little of the green part
2 shallots, minced
1 cup button or baby bella mushrooms, roughly chopped
1 teaspoon fresh chopped rosemary (or ½ tsp dried)
1 teaspoon fresh chopped tarragon (or ½ tsp dried)
3 tablespoon oat or rice flour
¼ cup dry white wine, optional (chardonnay is good)
1 ½ cup vegetable stock, give or talk (I love organic Better Than Bouillon concentrate in a jar)
¾ cup organic milk (So Delicious coconut milk beverage, unsweetened for vegan version)
2 tablespoon of nutritional yeast (optional for a richer broth and adds more protein)
2 dashes fresh grated nutmeg (or ground)
1 teaspoon sea salt and cracked pepper or to taste
1 bunch collard greens, chopped (boil or sauté until just tender and still bright green)
1 can black eyed peas, drained and rinsed
2 cups cubed butternut squash, prepared (sweet potatoes works well too)

Preheat large skillet over medium high (I love to use my huge iron skillet for this).  Add butter and oil and swirl to coat skillet.  Add mushrooms, shallots and leeks to hot skillet with a dash of sea salt.  Sauté for about 3 minutes then add herbs.  Stir frequently until leeks are translucent and mushrooms have released their moisture (5-7 minutes total).

Add flour to mixture stirring for a minute until well blended.  Deglaze pan with wine and simmer for a minute.  Add broth and bring to high simmer.  Gradually add milk stirring constantly until sauce is thickening.  Stir in nutritional yeast and nutmeg.  Add salt and pepper to taste.   Fold in collards. peas and sweet potatoes.

Serve with a rustic, crusty cornbread (recipe below), polenta or quinoa.

Classic Iron Skillet Cornbread
Gluten-free, Diabetic Friendly with Vegan Option

1 cup stoneground organic cornmeal
½ cup polenta (coarse ground grits)
½ cup oat flour (replace ¼ cup oat with ¼ cup tapioca flour for lighter texture)
¼ teaspoon xanthan gum, optional (Replaces gluten so the cornbread holds together better)
½ teaspoon baking soda
2 teaspoon baking powder
½ teaspoon sea salt
2 tablespoon pure maple syrup (or powdered Stevia for non-sugar version)
1 egg gently beaten (or egg replacer for vegan version)*
½ cup organic applesauce (unsweetened)
1 ½ cups more or less of buttermilk (or unsweetened, plant-based milk for vegan version)
Note:  If using plain milk add 1 teaspoon apple cider vinegar to milk
1 tablespoon grass-fed butter (Earth Balance for vegan version)

Pre-heat oven to 375 degrees.   Place iron skillet** in oven while preheating and mixing together ingredients.

In large bowl mix together dry ingredients.  In another bowl, whisk together all wet ingredients. Add wet ingredients to dry, mixing until just blended.  Do not over mix or you will have flat bread.  Batter should be very thick but pourable.

Add butter to hot skillet and tilt to evenly coat the bottom and sides. Pour batter evenly into skillet.  Place skillet on center rack in oven and bake for about 35 minutes or until golden on top and a toothpick comes out clean.  Allow to cool for about 10 minutes before cutting.  (Remove bread from iron skillet before cutting!).

*Vegan Version Egg Replacer; 2 tablespoon ground flaxseed mixed with 4 tablespoon water.  Let stand for a few minutes until thickened.

**Note:  You can use a muffin tin, glass or metal pan for this recipe.  However; a good iron skillet is an excellent source of iron for a plant-based diet.  When it is well seasoned it is virtually “non-stick” and a joy to cook with.



photo credit/Karen Guthrie

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you?  Schedule a “No Charge” 15 minute exploratory session here: http://www.foodrevelation.com/schedule/


Gail’s “Intuitive Chef” journey began unfolding in 2009 as a plant-based chef.  foodRevelation.com, birthed in 2011 was the natural result of following her creative passion – recipe creation and cooking.

Shortly thereafter, she experienced a “spiritual awakening” and discovered her intuitive and spiritual gifts.  As a food and medical intuitive, she has helped hundreds all over the U.S. and Canada remember their God-given health and in-born intuition through private sessions, private and public cooking classes and workshops.

Many revelations have been revealed along the way.  Her latest book, “Quinoa Cookbook Journey” (see link below) is the first book in a series entitled “Evolution of FREE Health”. It provides a gentle and tasty glimpse into these revelations and the resulting experiences.  Being revealed next in this series is, “The 7 Missing Links to Abundant Health”.

Gail currently lives in a small town in North Texas with her furry friends Molly and Mo.  In addition to the joy of cooking and recipe creation, she finds great pleasure in long leisurely meals with family and friends, reading, writing; quiet walks in nature and sleeping under the stars.

http://www.foodrevelation.com/the-quinoa-cookbook/

For more about Intuitive Chef Gail – http://www.foodrevelation.com/about/

 

Getting to the Message Behind the Thought….

“The greatest challenge to health are the subconscious thoughts that oppose it.”

The other day someone on Facebook reached out for help.  Her question was basically, “How can I change negative beliefs into positive ones; retrain the brain to accept positivity and to not reject the very gifts that one is asking for?”

That’s my sign!  This question prompted it was time to go more in depth with the Evolution of Free Health’s “2nd Missing Link to Abundant Health”

Our body is a reflection of what we eat and “think”.

In my work over the years, it has been made very clear, when it comes to abundant health, what we think is way more important than what we eat.   It doesn’t matter how healthy the food is if our thoughts are toxic.

This explains why some people seem to do everything wrong (according to the experts) and never get sick and some do everything right and end up with chronic disease.  Some people will say to this, “See!  It doesn’t matter what you eat”.   And, they would be right in a sense.

The most important factor in health is happiness.  When the energy of what we eat and think is in alignment with the energy of happiness and health – health is the natural result.  Chronic dis-ease is not natural.

Why is what we think so important?  All bodies in nature thrive in perfect balance (the topic of The 3rd Missing Link to Abundant Health).  BTW, you can keep up with this evolving book on my Facebook page here https://www.facebook.com/evolutionoffreehealth/ .

Stress creates excess acid in the body.  This creates a toxic condition.  The body cannot release toxins, hydrant effectively or absorb nutrients when in an acidic state.  The body becomes malnourished. The belly becomes fat from all the stored toxins it cannot safely release.

Science is now proving stress plays huge role in creating disease and our ability to heal.  Don’t just take my word for it.  I am so elated to finally see more and more mainstream conversation about what I know intuitively.

Read here what the former Surgeon General said about stress in the September 2017 issue of National Geographic:  http://www.nationalgeographic.com/magazine/2017/09/three-questions-vivek-murthy/

Okay, you get the picture.  So how do you change your negative thoughts into positive ones?  Let me tell you a story…

Early in 2011, I was pushed to a breaking point.  I lost my job 3 months after buying a house.  I was depressed.  My blood pressure was out of control.  I was tired of the fungus I had been battling for 5 years.  I was tired of being alone.  I was tired of being broke.  I was tired of being unhappy.  I was tired ya’ll!  Instead of giving up,  I began to seriously search for the root of my unhappiness.  I intuitively knew somehow it was locked inside me and so was the key.

My rock bottom (and I hear this all the time), ended up being the best thing that ever happened to me. It was the beginning of a magical journey and I am so grateful!

In late 2011, I started to become aware I was receiving divine guidance. I experienced an “awakening” (a higher awareness).  I started receiving regular but random “pops” in my left ear.  It took me little bit to figure out what this was.  It was Spirit telling me to pay attention to my thoughts.  I was often not aware of what I was thinking.  Can you relate?

Let me just mention here, I’ve come to realize these miraculous bodies we have been given not only let us experience life they are also our “conduit” to Source. Spirit talks to me in many ways.  I am especially fond of the pop in my ear.  Pay attention to your body!  Dis-ease is one way we receive messages (Louise Hayes who just passed brought this revelation to us many years ago with her book “You can Heal Your Life”.

Not too long ago I received another understanding of the message “pay attention to my thoughts” Guidance had sent.  It was just a subtle shift, but a huge aha!  I was being told to “give my thoughts attention”.   I assumed guidance was just making me aware of my negative thinking so I could consciously discard it and replace it with what I wanted.  NO!  The thought wanted my full attention.  It had something to say.  It was bringing something to my awareness I was not aware of.

I’m getting this message as I write this.  The best I could do at the time was just become of aware of my thinking.  I was not ready yet to receive the messages my thoughts were sending.  One step at a time…

Habits are created and broken in as little as 3 weeks.  If replacing my negative thoughts with positive ones was all there was to creating a happy, abundant life I would be blissed out already!

My chronic negative thinking was not just a bad habit.  It was bringing into focus what was running in the background of my subconscious mind.

It takes chronic knocking sometimes to get our attention.  Many of us learned a long time ago not to pay attention to our thoughts or emotions.  We were told to “pay attention” to the teacher.  “Stop day dreaming”.  “Thinking will get you in trouble”. “WHAT were you thinking?”  We learned that thinking is BAD!

Many have also learned that “feeling” is bad.  How many grew up with, “I’ll give you something to cry about”.  Or, “Big boys don’t cry.”  In a nutshell we’ve learned not to give our thoughts or emotions the time of day.

By the way, 2 of the greatest books and easiest reads I’ve run across on undoing our old programming are written by Don Miguel Ruiz – The Four Agreements and The Voice of Knowledge.

Just changing your thoughts will not create the change in your life you want if you still have thoughts and beliefs running in the background opposing your best intentions.   These thoughts want a voice.  They want your attention.  Until you oblige, they will continue to knock on your door and control your journey like a backseat driver.  If they don’t get your mental attention, they will knock on your physical body and create chronic dis-ease.  Nothing gets our attention faster than physical pain.

The following are the steps I now take whenever I’m personally triggered or tweaked and my thoughts around the triggering event are constant and unrelenting.  THAT’S MY SIGN something is happening “FOR ME”.   It’s time to pay attention and receive the message.

These steps have led me to the realization that everything and I mean everything is serving a Good purpose no matter what it looks like on the surface.  Each event contains a message and a gift.  Often times it is bringing multiple gifts.  The biggest gift – “The peace that surpasses all human understanding”.

Here is how it works for me.  I invite you to give it a shot.  What do you have to lose?

#1 – As soon as I recognize I am “feeling” anxious, upset, mad, frustrated or my body feels constricted in any way I STOP, BREATHE and check my “thinking”

#2 – Once I locate the thought that caused the feeling…

  1. I acknowledge the thought. “I see you”, “I hear you”.  This creates space for the thought.  My “attention” respects and honors the thought.  I allow the feeling that comes with the thought.
  2. Then I ask of the thought the magical question.  “I wonder what you are for?”  “Tell me a story”.
  3. I empty my mind and wait a few breaths for the response.  Sometimes I get it right away. Sometimes it arrives later and when I least expect it.  Sometimes I wake up with it or it arrives during meditation. I know I will get it.  These days it’s happening sooner than later.

 
Often the answer leads me back to an experience in my life I misinterpreted with my level of understanding at the time. From my new perspective, I’m able to see the error in my judgment. And, often I will be shown the “back story” of the one I am judging with my thoughts according to my old understanding. This allows me compassionate understanding of that one’s actions.

#3 – Once I’ve given the thought and the associated feeling my undivided attention, I let it go.  If the message doesn’t arrive spontaneously, I wait patiently.  I am then and only then free to replace that thought.  It’s important to replace the negative thought with a high vibrational one.  Our positive thinking has the power to raise the vibration of our body, our health and the planet.

#4 – Creating a high vibrational thought can sometimes be tricky.  Avoid using words that in anyway are related to what you don’t want. For instance:  I want to be thin, implies you are unhappy with your weight. It puts the focus on what you don’t want.  Avoid using sentences that include “n’t” words like can’t and don’t.  They also put the focus on what you don’t want.

Instead try this – “I am so grateful for this miraculous body that knows how to regulate every system”.   Notice this is an affirmation (affirming what already is).  And, I always start every affirmation with “I am so grateful”.  Gratitude is one of the most powerful actions for change available to us.

Sometimes, none of the above works for me.  I just want to jump in the boat with my churning thoughts and go on a turbulent ride.  It doesn’t take me long to tire of it though.  Even while going down the river I’m aware I will have to get out of the boat if I want to receive the message and uncover the highest solution.

Experience with this process has grown my faith.  I know I will receive the answer as I have asked and it will be a beautiful thing.

I highly recommended getting into the mindset that life is always happening FOR YOU – Not to you. This alone puts you in the driver’s seat.  If life is happening to you, you are just a hapless victim of circumstance with no control over outcomes.  In this state of mind you are helpless to change anything.

When you know life is happening for you, you are looking for the “What fors”.  Your eyes are wide open to messages, synergy and guidance. You let life lead you and teach you.  Life is our best teacher.

So how do you know when you have received the message or solution?

  1. When chronic thinking around an event stops.  How many times have you not been able to stop thinking about something?  It keeps you up at night.  It interrupts your peace?  Spirit is sending you the strong message – “You do not have the message yet” or “This situation is not resolved”. From my experience, the solution often requires forgiveness; forgiveness for my judgment.
  2. You are filled with an expansive sense of peace.  You can breathe freely and deeply even when you “think” of the person, place, or thing that led to your unrest.

I know some of this you have heard before.  I hope you got something new for yourself or to share.  I am always here for you.  Let me know if you have any questions about this topic or if I can help in any way.  The next blog will be on “Making a Date with Emotions” – Stay Tuned….

Here’s to your Joy, Peace, LOVE & Health!

Gail Blair/The Intuitive Chef

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Photo Credit/Karen Guthrie

Photo Credit/Karen Guthrie

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you?  Schedule a “No Charge” 15 minute exploratory session here: http://www.foodrevelation.com/schedule/

 

Gail’s “Intuitive Chef” journey began unfolding in 2009 as a plant-based chef.  foodRevelation.com, birthed in 2011 was the natural result of following her creative passion – recipe creation and cooking.

Shortly thereafter, she experienced a “spiritual awakening” and discovered her intuitive and spiritual gifts.  As a food and medical intuitive, she has helped hundreds all over the U.S. and Canada remember their God-given health and in-born intuition through private sessions, private and public cooking classes and workshops.

Many revelations have been revealed along the way.  Her latest book, “Quinoa Cookbook Journey” (see link below) is the first book in a series entitled “Evolution of FREE Health”. It provides a gentle and tasty glimpse into these revelations and the resulting experiences.  Being revealed next in this series is, “The 7 Missing Links to Abundant Health”.

Gail currently lives in a small town in North Texas with her furry friends Molly and Mo.  In addition to the joy of cooking and recipe creation, she finds great pleasure in long leisurely meals with family and friends, reading, writing; quiet walks in nature and sleeping under the stars.

http://www.foodrevelation.com/the-quinoa-cookbook/

For more about Intuitive Chef Gail – http://www.foodrevelation.com/about/

Optimum Eating Style Honors Body & Lifestyle

It’s time to share more recipes in celebration of my 60th birthday month! 

But first, I wanted to share an “Aha” with you.  This came up in conversation recently.  That’s my sign it is time to share it publicly.

Over the years, the Food IS Talking Intuitive Food Compatibility process has evolved as new information has revealed itself through these individualized food charts.

One such reveal occurred a couple of years ago.   I realized that not only do we have a “base line” compatibility (foods that are compatible consistently); we also have an optimum eating style that stays fairly constant unless something drastic happens like –

  • Our sleeping cycle completely changes over a long period of time (for instance – working nights instead of days).
  • Our nutritional needs change drastically due to illness, surgery or long term stress.
  • We make a major shift in diet (like a decision to go from eating meat to veganism)

Is breakfast really the most important meal of the day? It’s been drilled into our heads all our life!  The first meal of the day may be labeled breakfast if you are an early riser.  It may be labeled lunch if you are like me – a night owl.  My first meal is hardly ever before noon.  Your optimum eating style best supports your lifestyle.

Most people fit into 1 of 4 eating styles:

1. 3 squares a day (breakfast, lunch & dinner). No snacks
2. Intermittent fasting (calorie rotation; low 1 day/high the next)
3. 16 hour daily fast (eat for 8 hours only/fast for 16 within a 24 hour period).
4. Grazing (eat 5 or 6 small meals a day)

I am a combination of 2 and 3. I noticed this has happened naturally. I’ve never been a breakfast person. Now I know why – I’m a night owl:)

Okay, onto the delicious part.  The following recipes have been the most popular with my cooking classes.  Super hearty and satisfying.   Perfect for the meat eater transitioning to a more plant-based diet.  My dad often says, “Gail, I don’t know how you do it.  I never miss the meat!”  There is a good reason people call me “The Plant-Based Chef for Meat Lovers & Vegetable Haters”

A dry white wine or one my favorite light reds, Tortoise creek French Pinot Noir is the perfect companion to the herbal and savory tones of this dish.  Hope you enjoy!  If you have any questions, you can contact me here: http://www.foodrevelation.com/contact/

Tuscan White Bean & Sage Ragout
On Top ofHerb & Pepper Crusted Polenta

(With Vegan Version) Serves 6-8

 

Polenta Ingredients and Method 

3 tablespoons butter (olive oil for vegan version)

3-4 garlic cloves, crushed and minced

1 teaspoon fresh chopped rosemary (reserve ½ teaspoon)*

3 cups water

3 cups + unsweetened plant based milk (I like So Delicious Coconut Milk Beverage for this)

1 teaspoon sea salt

2 cups polenta (course ground corn meal – not quick cooking)

1 teaspoon coarse ground cracked pepper

olive oil to prepare pan

Melt butter over medium high in a large stainless pan.  Add garlic and ½ teaspoon of the chopped rosemary.  Sauté for about 30 seconds or until fragrant.

Add water, milk and salt.  Bring to simmer and slowly add polenta stirring constantly.  Reduce heat to low simmer and continue to whisk for about 10 minutes or until polenta is very thick and creamy.  Whisk in more milk if necessary.  It should be very thick, but pourable.

Coat 9 x 13 inch glass pan with a little olive oil.  Pour polenta evenly into pan and allow to cool before placing in refrigerator for a few hours or until completely set.  If in a hurry, place in freezer for about 20 minutes.

When ready to serve, slice polenta into 4 x 4 inch squares or use a 3 ½” diameter cookie cutter (I made hearts for Valentine’s DayJ).  A round wide mouth glass jar works too!  Sprinkle top of the polentas with fresh rosemary and cracked pepper.  Broil or grill for about 3 minutes or until tops are golden and starting to crisp.

Tuscan White Bean & Sage Ragout

2 tablespoon extra virgin olive oil

1 tablespoon butter (optional – you can use all olive oil for vegan version)

1 small onion, diced

1 small sweet bell pepper (red, orange or yellow)

4 garlic cloves, minced

½ teaspoon dried thyme

2 tablespoon fresh minced sage (or another ½ teaspoon thyme if no fresh sage)

½ cup dry white wine (chardonnay is good)

1 small squash, cubed

1 small zucchini, cubed

2 cups fresh chopped Roma tomatoes

2 cups cooked cannellini beans, drained & rinsed (or any white bean)

2 teaspoon sweet white miso (optional)*

2 teaspoon fresh squeezed lemon juice

Sea salt and crack pepper to taste (TASTE FIRST!)

Heat a very large skillet or Dutch oven (iron is great!) over medium high.  Add olive oil and butter; swirl to coat skillet evenly.  Add onions with a fat pinch of salt and sauté for 3 minutes, and then add garlic.  Sauté another minute and stir in herbs.

Deglaze pan with white wine and simmer for just a minute before adding squash, tomatoes and beans.  Bring back to simmer and cook gently for 15 minutes or until squash is tender.   Turn off heat.

Add miso to a small fine mesh strainer and then place strainer in skillet to allow the broth to make contact with the miso.  Using a wooden spoon, dissolve miso into broth.  Add lemon juice and re-heat ragout gently while stirring to incorporate miso and lemon.  Taste before adding more salt.  Garnish with a sprig of thyme or sage leaves before serving.

*Miso is a great way to add a meaty-like richness to all your vegan soups, beans and stews.  I’ve found my meat lover friends don’t miss the meat when I use this method.  I use dark miso for dark dishes, such as black bean chili and light miso for lighter soups and beans.

This easy and satisfying recipe becomes is a staple dish at my house.  Wonderful served on top of polenta or as a hearty Italian stew with crusty bread and salad.

Here’s to your Joy, Peace, LOVE & Health!

Gail Blair/The Intuitive Chef

 

________________________________________________________________________________________________________

 

Photo Credit/Karen Guthrie

Photo Credit/Karen Guthrie

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you?  Schedule a “No Charge” 15 minute exploratory session here:
http://www.foodrevelation.com/schedule/

Gail’s “Intuitive Chef” journey began unfolding in 2009 as a plant-based chef.  foodrevelation.com, birthed in 2011 was the natural result of following her creative passion – recipe creation and cooking.

Shortly thereafter, she experienced a “spiritual awakening” and discovered her intuitive and spiritual gifts.  As a food and medical intuitive, she has helped hundreds all over the U.S. and Canada remember their God-given health and in-born intuition through private sessions, private and public cooking classes and workshops.

Many revelations have been revealed along the way.  Her latest book, “Quinoa Cookbook Journey” (see link below) is the first book in a series entitled “Evolution of FREE Health”. It provides a gentle and tasty glimpse into these revelations and the resulting experiences.  Being revealed next in this series is, “The 7 Missing Links to Abundant Health”.

Gail currently lives in a small town in North Texas with her furry friends Molly and Mo.  In addition to the joy of cooking and recipe creation, she finds great pleasure in long leisurely meals with family and friends, reading, writing; quiet walks in nature and sleeping under the stars.

http://www.foodrevelation.com/the-quinoa-cookbook/

For more about Intuitive Chef Gail – http://www.foodrevelation.com/about/