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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. https://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

 

 

Keeping Your Cool This Summer

The dog days of summer have arrived.  It’s funny; as I get older the heat bothers me less and less with the exception of nighttime.   I like to snuggle under the covers.   I crank the air down to 69 at night.  As soon as I roll out of bed, the thermostat goes to 85 and I never break a sweat.  If Molly (picture above) is not covered up well, she ends up under the bed!  With the house that cool, it takes a while to warm up.   I’ve realized I save money keeping the house so cool at night (off peak) – The air may not kick on until after 3:00 some days.

If you have a furnace burning within and you do not have a baby in the oven, summer can be unbearable.  This was the focus of a client session recently and prompted this share.

And, is the topic of “the 3rd missing link” in the upcoming book, “The 7 Missing Links to Abundant & Sustainable Health” – All bodies in nature thrive in perfect balance including the human body.

We keep hearing that chronic inflammation is the cause of a lot of chronic disease and some schools of thought blame it on an over-active immune response to a perceived threat.   This makes sense only if you believe the body is the enemy.  Spirit tells me otherwise.   My experience as a food and medical intuitive over the years – confirms.

The body is always doing the “right thing” and every symptom is the body’s way of telling us something we are “doing or thinking” is out of alignment with optimum health. The body is always striving for life even at the expense of body parts.  For instance, you can live for a long time with osteoporosis, but the acid that causes it will kill you in an instant if it reaches your blood.

Chronic inflammation is a message that the body is literally burning on the inside.    This is not the normal fever we get to alert us to infection and brings healing white blood cells and nutrients to the sight of an injury or infection.  This kind of inflammation results in chronic conditions like; heart disease, arthritis, crohns, ulcers, osteoporosis, gum disease, gout, etc.  if the cause is left unchecked.

The word inflammation has become so common place, the meaning has been lost.  It is a child of the word “inflamed”… to set aflame, ablaze, or afire; set on fire.     So the body is burning inside….  Youch!  In this state the organs no longer function as designed and will eventually become diseased if the message is not received and corrections made.   Malnutrition happens as the digestive organs can no longer assimilate nutrients. The client I spoke of above could not assimilate fat.  What is causing the burning?

Too much acid.  Like the blood, the overall body pH wants to be alkaline.  When the body is acidic, overtime it becomes inflamed.   Think about it.  When you put acid on your skin, it burns – right?  Acid burns inside and out.

The body does the very best it can to neutralize acid before it can hit the blood stream with the tools it has. Essential nutrients like minerals are the tools. When the body does not have enough to neutralize acid, it robs the bones for these life saving tools. Osteoporosis is a clear sign the body has been very acidic over a long period time.

A body out of balance throws the body’s organs out of balance too.  Another clear sign the body is too acidic; the gut becomes too alkaline.  It cannot effectively digest food.  Undigested food mixed with bile (acid) is regurgitated back into the esophagus….super painful.  Antacids and meds used to treat this painful condition provides temporary relief  by neutralizing stomach acid.   Acid reflux is a symptom of not enough acid in the gut.  Taking these meds is not a long term solution.  Correcting your pH is.  Undigested food not only hurts the upper GI tract, it acerbates irritable bowel diseases like diverticulitis, crohn’s, colitis and can lead to a leaking gut.

To put out the fire the solution is simple, (most real solutions are).   Raise the pH of the body.  What we eat and drink has the ability to do this.

Many have been told that a good way to raise the pH is to drink high alkaline water.  This can be effective and it can also be counterproductive if it is consumed anywhere close to mealtime.  Like antacids, it will neutralize your stomach acid and will inhibit digestion if not totally interrupting it.  Drink these waters between meals.

For that matter, it is best not to drink anything at all when eating.  Doing so “dilutes” your stomach acid and enzymes.  Wine is the exception to this rule – it is food.  For highest best digestion, eat slowly and leave the beverage off the table.  If you have acid reflux, following this one rule may bring relief.

If you are unsure about how to bring the body back into balance, I am always here to help.  The body always knows exactly what it needs to balance itself and you can know what it knows.  Food ­IS Talking Intuitive Food Compatibility testing can help you until you can discern for yourself your food needs.  Schedule a session here:  http://www.foodrevelation.com/schedule/

If you think you might be suffering from chronic inflammation and would like to know what your body pH is, I would be happy to intuit it for you at no charge.  You can test this for yourself with a litmus strip.  The best time is between lunch and dinner; 3 hours before or after eating or drinking anything.  Spit once to clear the mouth before spitting on the strip.  Follow the litmus strips directions exactly for the most accurate reading.  (FYI – I have found the saliva produces a more accurate reading than urine.  It comes very close to what I receive intuitively and many people have tested me this way).

The recipe below is guaranteed to cool you off! Nature’s Gatorade!  (PS:  Not compatible if you have fungus in the body.  This high sugar fruit will feed it.)

Cucumber & Watermelon Salad                                                         Serves 6-8

2 tablespoon champagne vinegar or white balsamic
1 tablespoon honey
Juice from a large lime
½ teaspoon sea salt
2 cucumbers, peeled and diced
4 cups diced seedless watermelon
½ cup thinly sliced red onion or to taste
¼ cup fresh chopped basil and mint (cilantro is good too)
4 cups salad greens

In large bowl whisk together vinegar, honey, lime juice and salt.  Toss cucumber, watermelon, onion and herbs in dressing.  Refrigerate for at least one hour before serving. Serve on top salad greens, drizzling greens with dressing.

________________________________________________________________________________________________________

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

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.

 

A Surrender Experiment

You may have heard that “giving and receiving” is all the same.  More accurately; they work together – NATURALLY.   What is receiving?  The word “receive” contains the energy of surrender; to allow –surrender to.  Interesting…the word “give” is also infused with the energy of surrender; to give up.
Let me tell you a story….

The story starts with a book, “The Surrender Experiment” by Michael A. Singer.  I had already read his book “The Untethered Soul” and it was super affirming of my current understanding of who I AM.  It is one of those books I recommend often.  Then The Surrender Experiment showed up on my radar.  Honestly, as I write this I don’t know how it came to me.  I just know it resonated at such a deep level I could not put it down or better said – turn it off.  I listened to Michael himself tell the story on Audible.

Let me say right here, I am a book-a-holic.  The thought of listening to a book never really appealed to me.  I enjoy reading a book I can hold in my hand.  Then came Audible.  I love listening when I’m driving. It makes the drive so much more fun!  And, I’m able to enjoy even more books.
Anyway, I had no idea the depth of this man’s journey.  I had no clue what had been built or how far his reach was due to his decision to just surrender to life; going where life led.  Never saying NO to whatever life dropped at his doorstep.  Just allowing life to unfold without resistance.

We think we know what is best for us.  We do not.  Or, our “Ego” mind does not.  The Universe (God) wants to give us every “Good” thing.  We are good at blocking this good with our mind and then actions.

This book was the first in a series of synergistic events that would unfold over the course of two weeks and leave me changed.  I love it when something or someone has that effect on my life.   I love having my mind blown.  I couldn’t always say that…

The second event came in a dream.  All I remember is a pelican with its gullet full…bulging.  I know that we have animal messengers.  I have lots of experiences around this magical way of receiving divine messages.  Another story time…

I didn’t tune-in to that message right away.  It would be several days before I remembered again and discerned the message (God’s timing is impeccable).  “Animal-Speak” pocket guide by Ted Andrews is a super helpful tool I use to steer me in the right direction.  However, just like Archangel Michael Card Readings (the only card readings I do), I realized a long time ago that the entire message on the page may not be relevant.  My inner guidance discerns the specific meaning for me or for my client.   The sentence on the page that was most relevant – “Give what you can to others”.   Hummm….   “I wonder what that means?”  “More volunteer work – maybe?”

A few days later, I’m in a session with a client in Florida and she says I remind her of a healing facilitator named Charlie Goldsmith.  In the wee hours of May 6th I thought to look him up.  (I realized just now as I write, 5/6 = 11.  That sweet number that lets us know we are on the right track).  Part of the message of the pelican became immediately clear when I read Charlie does not charge for his services, (I didn’t realize then the pelican’s “full gullet” also had meaning).  Shocked, I asked “Spirit, are you telling me to give my services away?”  I heard, “Give yourself away”.

As you can imagine, the idea was a little scary – A LOT scary.  Just to be on the safe side, I asked, “Spirit…show me one more thing I cannot argue with and I am ALL IN!”

I awake the next day and as I’m getting ready for church I remember I volunteered to read “The Daily Word”.   I said to myself, “I had better get my rear in gear if I’m going to be on time”.  I needed to be there an hour before the service to practice.  Not that it takes an hour; there are several volunteer speakers that practice during this time.

During my drive time to church (about 35 minutes) I am quiet; no music, no distractions.  It is a time I cherish as I often receive divine messages along the way.   I am in receiving mode.  Several times I tear up and I don’t know why.  It is a joyful energy that is bringing the water.   By the time I pull up to the light at Mockingbird and Central I KNOW I’m going to receive the divine answer I asked for at church and it is going to move me to tears – it already had.

I received the answer as soon as I opened to the Daily Word for May 6th, 2018.  Here it is in its entirety:

Sunday, May 6, 2018
Helping Others

I AM GRATEFUL TODAY FOR EVERY OPPORTUNITY TO BE OF SERVICE TO OTHERS.

Again and again in his earthly ministry, Jesus called us to have faith—the faith of a child, faith as small as a mustard seed. We may assume that it’s only with enough faith we can do the work that is ours to do. Today I recognize that quite the opposite is true!

By reaching out, extending love, and helping others in their human experiences, my faith grows. Belief becomes easy when I can clearly see the spiritual power my actions create!

My choice, then, is not a blind faith but a perceptive faith. I recognize the good I can create in the world and I strengthen my faith through the actions I choose.

Give and it will be given to you. A good measure, pressed down, shaken together, running over, will be put into your lap; for the measure you give will be the measure you get back.—Luke 6:38
© 2015-2018 by Unity. All rights reserved.

As soon as I read the affirmation, I found myself vibrating from head to toe.   But, this is not the end of the story…

I was pretty overcome.  Yes, the tears flowed.  When it was time to read the message to the congregation I had put myself back together – somewhat.  I wasn’t able to hold it together completely.  I was moved again as I read the bible scripture.  Several people noticed, included Rev. Karen.  I asked her if we could talk about what had just happened after the service.

We sat together in the church courtyard where the most amazing, majestic oak tree graces the church with her wisdom and protection.

When I told her what I was being guided to do.  She nodded lovingly and reassuringly.  I’m thinking, “Whew! She doesn’t think I’ve lost my mind!”  She too has been guided to give of herself in similar fashion. She then asked a very profound question; something I hadn’t thought of yet, “Gail, if someone offers you money – what then?”

My left ear popped with that question.  Those who know me, know this means I am receiving a divine message.  I say to Karen, “Spirit has something to say.”  I quiet my mind and this gentle voice tinged with a little humor says, “Gail, surrender to receiving”.  I understand the humor.  You see, I’ve gotten A LOT better at giving (sometimes until it hurts), but receiving has always been hard for me.  Can you relate?  I have resisted my Good and a helping hand as long as I can remember.

Reading the Daily Word message again, I realized I was being called into a “surrender experiment”.  And it wasn’t just about giving, but also receiving.  This was the meaning of the Pelican’s full gullet.  My faith is about to grow to an unshakable level.

At the moment of surrender – when I said YES, an unexpected sense of peace and euphoria (an odd combo) enveloped me; confirmation I had answered correctly.  This feeling comes rushing back whenever I think about this moment.

The next day I lie down for a nap, with a few questions rolling around in my mind as drifted off; “How does this work?  What does it look like?  How do I proceed?” The answer woke me up.  My eyes flew open when I heard, “It works naturally.  Receiving is built into giving.  It was designed that way”.

Mother Nature mirrors for us our natural way of giving and receiving.  The womb of creation nurtures all of life and all life forms in nature nurture Mother Earth. There is nothing to earn. The circle of life just is.

The heavens mirror for us unconditional love. We can see that the sun, the moon and the stars shine on everyone equally without condition and ask nothing in return.

On Tuesday, I knew exactly how to bring my website and online scheduler in alignment with this “surrender experiment”.   Here is how it works:

All energy work (the gift) will be given without condition.   This includes:

“Food IS Talking” Intuitive Food Compatibility Sessions
Chakra Work
 Energetic Skeletal Alignments

I will accept “love donations” only.  No suggested amounts will be given (all pricing has been removed from the website).

If it is determined I can help, I extend this help regardless of the ability to pay. 

I know by “letting go of the wheel”, not only will my needs be abundantly met; doors will also be opened to others to receive the help they need.  This reminds me of something I read in the “12 conditions of a Miracle” by Todd Michael.  It went something like this, “When what you desire is in alignment with what is Good for everyone – you will not be denied”.

This Memorial Day weekend it will be 3 weeks since receiving “The Message”.   I am already blown away by the experience so far.  I realized last Sunday as I was writing my tithe check for the week prior, it was the largest one for the year!  This week I am able to give even more.  I feel so blessed and grateful!

Here is the rest of what I heard…

1.  The perceived self-worth of many is directly tied to the world’s monetary system.   For instance; it is generally accepted that without a formal education you will not be able to “earn” a living wage.  The more expensive the education the higher the income.  Without an education you are considered practically worthless.

I let this idea hold me back from sharing my gifts initially for fear I would not be taken seriously without an expensive education and I might starve.   The intuitive and energy healing work I do was “not learned” it was realized and keeps expanding.  I do not have a bunch of letters after my name lending me credibility.  We are starting to realize we can “learn” anything online and “not all knowledge is learned”.  This work I’ve been given has sustained me full-time and part-time going on 8 years now.

I’ve been told over and over, “Gail, you need to charge more for your services.  Your pricing is a reflection of your self-worth.  People will perceive your effectiveness based on how much you charge”.   If I use this tactic, the very people I came here to help may not be able to access the help.

2.  What we believe about love is directly tied to a worldly system of value.  Many women have come to believe that to “marry well” you must be a “good catch”; with good looks, a good education and money doesn’t’ hurt.  In some countries marriages are still outwardly arranged based on money; the dowry system.  Much can be overlooked when looking for a mate if the money is right.   How many marry for “anything but love”.   How many in past generations, including my own married to be “taken care of financially?”

We may be conditioned to monetize self-worth and love, however the “The Truth” is:

“We cannot earn what we already ARE – Love and Life”. 

I guess it is time to trust Life again and its “built-in” support system of “giving and

receiving”.   It is time to undo my conditioning around money and self-worth, once and for
all.  It is time to release ALL blocks to receiving abundance in its many forms – including
money.  To give of myself expansively and freely – I must do this.  To receive abundant love –
I must do this.
I can see how this surrender thing works in all of life and this realization helps to solidify my
faith. For instance; without surrendering what “I think” to the Source of ALL Knowing, I would
not be able to do the work I’m called to do.  For every question there is already an answer.
They co-exist, just like giving and receiving.  I “receive” these answers on behalf of my
clients.   If I can allow this, then I can allow anything.

I don’t know where this experiment is leading me and that’s okay.   My ego reminds me less

and less every day that the unknown and change is scary.  I wonder if it will ever completely
give up.  It really doesn’t matter.  I have a free will choice in who am I going to surrender to;
myself or God.  I choose God.

In much gratitude and love,

Chef Gail

PS:  Who wants to play with me?  That could be your own surrender experiment or scheduling a session you thought you could not afford.

PSST:  Below is a cool recipe to help you surrender to Summer – Enjoy!


Smokey Watermelon Gazpacho                                                     Serves 8-10
8 cups of seedless watermelon chopped in small cubes)
2 tomatoes diced
3 tablespoon extra virgin olive oil
1 yellow, orange, or red bell pepper diced
3 tablespoon white balsamic vinegar
1 cucumber peeled and diced
2 jalapenos seeds removed and diced
¼ cup purple onion diced
Juice from 1 large lime
2 garlic cloves minced
1 cup diced and peeled mango or peach (fresh or frozen)
1 ½ teaspoon smoked paprika
1 teaspoon ground chipotle pepper (or to taste)
1 ½ tsp sea salt
2 tablespoon fresh chopped basil
½ cup chopped cilantro

Process 3 quarters of vegetables and fruits with vinegar and lime juice in food processor or blender (process in batches is needed).

Pour into large bowl and blend in balance of fruit and veggies and chopped herbs. Cover tightly and chill well before serving.   (This is way better the next day).

A most delicious way to get your daily quota of raw fruits and vegetables.

 

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: https://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 ISTalking” 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:
https://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.

 

 

 

 

 

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: https://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:
https://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:
https://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:

https://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: https://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.

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

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