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Healing the Relationship with Food: Part One

Healing our Relationship with Food – Part one.

Has food become your enemy?  Has your body become the enemy?

For many, food the most basic, life –sustaining sustenance has become the enemy.  Our bodies have become the enemy.  How did this happen?

Everything is energy vibrating from extremely low to extremely high and everything in between… including our food and our thoughts    Many have heard me say, “If you judge your food it will judge you back”.

The energy of judgement is very low and the energy of unconditional love is extremely high.

Keeping this in mind, it is not hard to imagine what happens when we judge our food and what is possible when we bless it with love and gratitude and our undivided, loving attention.    When we bless our food we give it every opportunity to bless our body no matter what it is.

I had a client about 6 years ago that challenged this premise to the extreme.  (By the way, the more we ask for evidence and receive it, the stronger our faith grows).  This client and I had been working together for about 6 months and during that time her God-given health had been restored and she had met her weight loss goal.    Then it was time to go on a cruise….something she had been looking forward to for a long time.    It was time to really put to the ultimate test what she now knew and believed.

Was it possible to go on a cruise where FOOD is the main attraction; bless it and enjoy it without sabotaging her good health?  The proof is in the puddin’.  She lost weight on the cruise.  Who does that!

A client asked me the other day, “How do we stay out of judgement of our food when we are being poisoned by toxic GMO food.   It is becoming almost impossible to avoid them and to even know what is in our food”.   I understood exactly where she was coming from.   I have been such a loud voice of resistance to these “so-called” man-made foods over the years.  Even, as I am preaching, “Don’t judge your food!”

If you peruse my blogs you will find many filled with judgement around food.  I have resisted the impulse to delete these…why?  Because I realize that nothing changes until we change our mind.  I think it is important to let people see my authentic, organic journey and how it has evolved over time; how what I believe changes as I stay open to divine guidance and revelation.   What the ego-mind thinks and believes is always based in past experience.  How can we grow if we stay stuck in the past – right?

I love how Divine Timing is always right on time.  I had the answer to her question.  It came in a divine download the day before….One of those that make me sit straight up in bed and grab pen and paper before I forget.  Spirit knew I would need this the very next day…amazing!

You might have heard me talk about the message I received a few weeks ago that went something like this; “The Cause of all life and the Source Energy (God if you like) that created heaven and earth must be in all of life.  It could not be any other way.  So, it stands to reason that good is in everything if you believe that God is good and this good is Love.

We may call something “manmade”, but the reality?  God Stuff or Good Stuff runs through all of it.   Creative clay (divine inspiration) and physical clay (Mother Earth – God’s birthing place) births all of our creations.

With this in mind, how might we amplify the good that is the back of everything and bring it into the forefront?  Love and gratitude does this…Not only in our food, but in everyone, every event, every creation.  Judgement keeps the good (the love) buried.   Jesus knew this and the power we have within to change our reality.  He said do not judge and love everyone.

Being born of love we were born to see love.   It is at the heart of everyone.  When we look for the good in others we bring the good into the light.  We bring out the very best of them.  The Love…the Truth.

I love synergy.  It is one of the ways Spirit provides guidance and confirmation.  My eyes are open to it and it never ceases to flabbergast me.   I just finished listening to “Peace Pilgrim” a few days ago and low and behold she had received pretty much the same message many, many years ago.  What an amazing journey she walked for peace from 1953 – 1981.  Many lives were changed with the message she brought.   Her message:

“This is the way of peace:  Overcome, evil with good, falsehood with truth and hatred with love.”   Find out more about her pilgrimage here:  https://www.peacepilgrim.org

I love the simple prayer she spoke every night before going to sleep:  “Thank you for your guidance and protection and for using me”.   I have made it mine.

If food has become the enemy in your experience, you might experiment with a love and gratitude blessing over your food (no matter what it is) and then give it your undivided, loving attention…turn off the TV, close the book.  Pay attention to the flavors and textures.  Pay attention to when you feel satisfied.    Enjoy it.

Love and gratitude raises the vibration of the food.  This is something that can be seen (ask me how).  Your loving attention and enjoyment brings it into alignment with your body.  There is a GOOD reason every culture has been blessing food for from the beginning of time in one form or another.

Feel free to use my food blessing:
“Thank you for this delicious abundance!  Thank you for every creation that took part in this one.  Thank you for the blessing of perfect nourishment this now provides this body.  And, thank you for the miracle of this body that knows EXACTLY what to do with it.  Thank you for the sheer pleasure it brings!  In immense appreciation, love and gratitude….Amen!

While you are at it, extend the love and gratitude into the world’s food supply.  Many, many people do not have a choice in what they eat.    We have the power with our prayers and blessings to bring out the good collectively.   As within, so without….

Up Next…More on “Healing the Relationship with Food”…When food has become the enemy.

Bless you!

Intuitive Chef Gail

PS:  It is that time of year again – ALREADY!  This healthful rendition of our family traditional turkey and dressing will blow your mind!  Savor and enjoy all of the flavor of the holiday!

No Turkey & Dressing                                                                                     8 Servings
(Vegan/Vegetarian Option)                                                                                              

2 1/2 cups prepared white quinoa (cooked with Imagine No Chicken Broth)
2 eggs (or 2 tablespoons ground flaxseed + 4 tablespoons water)
1/3 cup organic milk (So Delicious unsweetened coconut milk beverage for vegan version)
1 teaspoon Bragg’s Apple Cider Vinegar
½ teaspoon sea salt
¼ cup nutritional yeast

  1. Preheat oven to 350ºF.   Coat a 9 x 13 inch glass baking dish or 3 quart casserole with a fine layer of spray oil or grease with butter.
  2. In a large mixing bowl, whisk together the ground flax and water. Allow mixture to stand at room temperature until thickened to an “egg-like” consistency, about 5 minutes.  If using eggs, whisk until foamy.
  3. Into flax mixture or eggs; whisk in milk, vinegar, salt and nutritional yeast.  Fold in quinoa.  Set aside.

3 tablespoon butter (or Earth Balance butter)
1 large onion, chopped fine
2 large stalks of celery, chopped fine
1 small red bell pepper, chopped fine
3 garlic cloves, minced
1 small apple, peeled and chopped fine
1 tablespoon rubbed sage (or to taste)
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried rosemary
1 cup Imagine No Chicken Broth
1 teaspoon sea salt, or to taste
1 teaspoon cracked pepper, or to taste
2 cups Beyond Meat Chicken Substitute (optional)
3 boiled eggs, chopped (or ½ cup organic extra firm tofu chopped to look like boiled eggs)

Heat large stainless pot or Dutch oven (iron is great) over medium high and melt butter.  Add onions, celery and bell pepper in that order with a fat pinch of salt and sauté for 3 minutes.  Add garlic and herbs, sautéing for another minute or until herbs are very fragrant.

Stir in broth, “quinoa mixture”, salt and pepper.  Add meat substitute if using (or, real turkey or chicken and broth if you are a meat-eater).  Gently fold in boiled eggs or tofu.  Pour dressing into prepared baking dish.

Bake for about 35 to 40 minutes or until dressing is set (doesn’t jiggle) and is starting to brown along the edges.   Remove from oven and allow to cool for 15 minutes before serving.

Don’t forget the cranberry sauce! There is a recipe on the back of every bag of fresh cranberries.  Just use xylitol or powered stevia for no-sugar version.

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 Gil:

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:
Intuitive Chef Gail Blair on YouTube
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.

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


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