Living My Utmost Potential 11 Creation of Small 3 Ingredient Almond Muffins Sweetened with Unrefined Coconut Nectar

I realized that the creation of muffins, cakes and breads is normally  done to please or entertain family and friends. It is also a commercial endeavor because bakeries, restaurants, catering businesses and grocery stores etc. sell these for money and profit -so the muffins I normally see are big and loaded with lots of sugar. I embarked on a kitchen journey to create a small and simple muffin that can be eaten with any meal that has some carbohydrates that started from my self-intimate relationship with my body. I am pleased to present to my body this recipe:

Recipe

Ingredients

1 T unrefined coconut nectar

4 egg whites

1 c almond meal

Procedure

Beat the egg whites with the coconut nectar until soft peaks

Fold the almond meal

Pre - heat the oven to 300 degrees F 

Put the almond-egg mixture inside the small muffin silicon pans

Bake for 30 minutes

Serve warm 

Serving Options

1. with meat-based meals and vegetable sides plus fruits

2. with almond butter spread and/or all-fruit no added sugar jam

Tip

Eat the portion your body needs

Make a hollandaise sauce with the egg yolks 

Tags

muffins, mini, almond, butter, low sugar, low salt, healthy, eating, health, sugar, diabetes, food, preparation, sickness, heart disease, hypertension, june roca, health coach, integrative nutrition

              Links To Realizing and Living My Utmost Potential

http://junejourneytolife.blogspot.com/2014/05/the-desteni-of-living-my-declaration-of_30.html             

Living My Utmost Potential 10: Creating Low Salt and Low Sugar Meals and Recipes

Video

https://www.youtube.com/watch?v=xmi902Lpzwg&list=UUkj-HMqXAqj8vrp8s4pmbMQ

Blog Related To This:

http://junejourneytolife.blogspot.com/2014/07/realizing-and-living-my-utmost_29.html

 Links To Realizing and Living My Utmost Potential

http://junejourneytolife.blogspot.com/2014/05/the-desteni-of-living-my-declaration-of_30.html

Taste had been the driving force when I eat since I was young - eating all kinds of food items. It was also true when I became a vegetarian, a raw vegan and a fruitarian. I found out that the reason for this is because I use food to cover-up the perceived 'lack' in my life. 

This can be lack of a relationship partner, lack of friends, lack of something to do etc. which I attached to being incomplete. These are really my fears that I am trying to run away from and me running after the food I desire the taste of - to complete my 'experience of myself' in life.

The taste of food gives me a certain feeling of fullness and satisfaction which I interpreted as me feeling complete and happy. 

 I also prepare food that others will like so that they will feel satisfied and happy. 

The meaning of food was missed in the process of preparing food.

Food is a substance that nourish the body

I would like to look at this food preparation mind pattern here which is about preparing 'tasty food' used to please others:

>I want to cook tasty food 

>I know they would enjoy some exotic dishes

>so let me prepare exotic tasting meals

>something that they have not tasted yet

>that will make them happy and content

>then they will come and visit again

>if I do not make the food tasty 

>they will not come

Here, there is a desire that I am trying to satisfy through preparing tasty food for others. I always make sure I season the food well so that It will satisfy others and make them happy.

 This is true when I prepare food for guests. It is about me having a feeling that I have done something great which is not really what food is about. So, having realized this, i can forgive myself and correct this pattern.

The  video above was taken when I gave a cooking class where I decided to not add salt in the food that I was preparing. I ate it and really enjoyed it. The guests also enjoyed it. I realized it was just my fear of the food i prepared being disliked that stops me from serving low salt and low sugar food (bland food). In the video you will see that most of the students attending did not like to add salt to the food.

I realized from the class that there is a potential that can usher a new way of preparing food and this can be done in the food industry also. 

Instead of food being served in restaurants from the starting point of taste, we can decide to prepare food from the starting point of nutrition. It is about us changing the way we see food and prepare food. Change starts from us. We created these 'positive and negative judgments' within our minds so we can also un-create it. The world system is a reflection of ourselves.

 Animal meat, vegetables and fruits have their own subtle tastes. 

Vegetables, nuts, fruits and animal meat have their own sodium content,

Spinach = 24 mg

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2

Pork =  1283 mg

http://nutritiondata.self.com/facts/pork-products/10300/2

Kiwi = 5 mg

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1934/2

Cashews = 3 mg

http://nutritiondata.self.com/facts/nut-and-seed-products/3095/2

Sodium

http://en.wikipedia.org/wiki/Sodium

'We can indeed choose to prepare food in a way that we can experience its real taste.'

June Roca

Check Out My E-book for Recipes I Tested :

Tao of Food Preparation Recipes

http://www.amazon.com/dp/B00N6DVJBW

My Youtube Videos

https://www.youtube.com/channel/UCkj-HMqXAqj8vrp8s4pmbMQ

Realizing and Living My Utmost Potential 8: My Cooking Class and Bland Food

 Links To Realizing and Living My Utmost Potential
http://junejourneytolife.blogspot.com/2014/05/the-desteni-of-living-my-declaration-of_30.html

Last July 23, I gave a cooking class. One attendee said she can only eat 1/4 c of vegetables per meal, 1/4 c of ground meat etc. as prescribed by her doctor for her post operative diet, so she asked me if I can help her prepare some dishes because she just finished a liquid diet. I will not mention her name nor her condition here but i would like to share the food we prepared which i was able to help her with. 

I would like to bring a memory of a past incident back here and look at the mind pattern I participated in when I saw hospital food after a minor operation:

>oh no, this food does not look good
>this food does not taste good
>I better ask my friend to get some tasty food outside and eat right after the operation
>now i have this tasty dish in front of me
>let me eat real food
>ooops, I feel like vomiting
>what happened?
>It mus be the food I ate
>The doctors are now saying I can't eat for 21 days
>they said i can only take ice for 21 days and they will put me on a drip
> that will be sad

In this mind pattern I am judging the food according to how it looks and how it tastes and believed that real food is tasty food - deviously controlling my body by taking tasty food based on what I desire rather than using food to nourish my body . Then, when faced with the consequence outflow, which is the vomiting- a reflex act where the body ejects the contents of the stomach through the mouth, I started blaming the doctors and allowed myself to feel sad about not being able to eat tasty food in the hospital , instead of taking self-responsibility having seen the consequence outflow - to forgive myself and correct myself in my living.

Recently, I ate a burger without salt, oil and spices. I also have eaten salad without dressing when I was investigating my food and blood sugar. It was bland but for the first time I have tasted beef as is and each vegetable in my salad. That was a really cool physical experience.

I realized that food preparation is not about exotic tastes but body nutrition that helps give the body energy - and with our mind fears released, the chatter that use up the body's energy is minimal, so nutrition that comes from our food goes mostly to the body.

So, let's look at how I assisted the student in my cooking class. Let's call her 'K'.

I laid down the vegetables and meat on the table and let her choose.Here's what she chose:

Low Oil Post Op Recipe 

1 c water

1 ounce beef and pork,and chicken

2 slices broccoli

2 strips pepper

1 T cabbage

2 slices carrots

1 slice cauliflower

1 T basil

1 T green onions

2 drops sesame oil

pinch salt

Here's the procedure in pictures: