... and as usual, a few of my favorite quotes:
"If we don't change the direction we're going, we're likely to end up where we're headed."
— Ancient Chinese Proverb
"Most of our obstacles would melt away if, instead of cowering before them, we make up our minds to walk boldly through them!"
— Orison Marden. Author
“Experience is not what happens to a man. It is what
a man does with what happens to him.”
— Aldous Huxley
"Until one has loved
an animal, a part of
one's soul remains unawakened."
— Anatole, French Novelist
“The power that various events, people, and problems have over you is determined by how you process information. Any time you come from a position of fear or anger, you suffer."
— Bridgett Walther
“Life isn't about waiting for the storms to pass, it's about learning to dance in the rain.”
“If you judge people,
you have no time to
— Mother Teresa
And three quotes from a remarkable man who lived a very, very long time ago, Heraclitus - 535-475 BC, Greek Philosopher:
“The soul is dyed the color of its thoughts.”
“Think only on those things that are in line with your principles and can bear the light of day.”
“The content of your character is your choice.”
Hello one and all and welcome to my May newsletter.
In browsing the internet I came across this observation about May:
According to the early Roman calendar, May was the third month. Later, the ancient Romans used January 1 for the beginning of their year, and May became the fifth month. May has always had 31 days.
Several stories are passed around to show how the month of May was named. The most widely accepted explanation is that it was named for Maia, the Roman goddess of spring and growth. Her name related to a Latin word that means increase or growth.
May is one of the most beautiful months of the year in the North Temperate Zone. Usually the snow and ice are gone and the hot temperatures haven't arrived. The first garden begins to sprout in May. The wild flowers are blooming, and the trees and grasses have turned green. Wild flowers that bloom in different parts of America are the forsythia, dogwood, violets, and jack-in-the-box. Many birds have built their nests, and mother birds are sitting on the eggs, which will soon hatch.
Reading that observation got me thinking; which is always a good thing. You see, I've been feeling a bit down lately. Sometimes it seems that it gets harder and harder to keep going, to keep paying those bills and trying to stay positive. And this is something that we all experience and we all have to deal with. Sometimes it is a good thing to be reminded that we aren't alone in these feelings; that we all are struggling to get by these days. They tell us things are getting better. I don't know. Maybe they are, but sometimes it sure feels as if they are not. It feels as if it just keeps getting harder and harder.
So, I read that last paragraph I got from the internet on May and I realized that when things do get hard, we can get so wrapped up in the struggle that we forget to look at what is happening around us. We may feel that we are working hard trying to make things better, but when we stop looking at what is happening around ourselves, we aren’t making things better, we are actually making them worse. May is a beautiful month where I live and I hadn’t even taken the time to notice.
We have to take the time to look at those we love, to see what they are going through, to take a moment every now and then and remind them how much they mean to us. This life we live is one long journey; it isn’t just about a destination or one goal. It is about living each moment, enjoying the entire journey.
May is a good time to stop for a moment and look around. Look at the new growth (here in the Northern Hemisphere) or the harvesting that just took place in the Southern Hemisphere. It is a perfect time to stop and smell the air and take a moment to breath, to remind yourself that you are on a journey not just a destination. Hug your kids, kiss your husband or wife, listen to your kitty purr, play with your dog; in other words enjoy living. That’s what we are here for.
And if you do that, if you take moments here and there to enjoy your life, you will find that the struggle does get a bit easier. Life becomes much sweeter and you will start to notice opportunities available to you. Options that may have always been there, but you couldn’t see them because you had your nose buried in the struggle of trying to survive rather than living. Life is a series of synchronistic events that can change yours forever if you just look up and allow yourself to see them.
Making changes in how we think, act or perceive is not a natural process and it can be very scary. It is a process that you have to focus on, you have to work on it and you have to think about it; and you can do none of that if you do not take the time to stop, listen, look, breath and love.
I’m always here to answer any questions you might have, please feel free to write me anytime at firstname.lastname@example.org and visit my site www.newhypnotherapy.com to take advantage of the free session to help you slow down and relax whenever you need to. You can use the free session as often as you want. And if you feel you need a bit more, write me and we’ll figure out if a telephone session would be helpful or perhaps just a longer recorded session (there are many to chose from).
If you’ve ever wondered if hypnosis could help you, check out the testimonials on my site. Clients have written about how my hypnosis has helped them. You may find some answers there as well.
Linda Simmon, C.Ht.
Past Life Regressionist, Certified Hypnotherapist and Life Coach
Enjoy the following health tips and recipes:
- Curb Overeating with This Mealtime Trick
To avoid eating too much -- and earning a bigger pants size -- try this mealtime trick: Spend at least 30 minutes enjoying your food. Research shows that scarfing down food as if every meal were your last actually reduces levels of key appetite-controlling hormones -- the ones that normally keep you feeling full and satisfied and tell you when to put down that fork.
In the study, lucky volunteers were served about 2 1/2 scoops of ice cream -- twice. On one day, they wolfed down the treat in 5 minutes flat. Then, on another day, they lingered over the bowl for a full half hour. Blood tests showed that slow eating increased levels of two appetite-lowering chemicals (peptide YY and glucagon-like peptide-1) by 25 to 30 percent. And these satisfaction hormones stayed high for the next 2 1/2 hours.
"I'm full" hormones are released by special cells in your gastrointestinal tract. Eating stimulates them, but scientists aren't yet sure why a leisurely meal boosts output and a quick meal stunts it. And you shouldn't wait for the answer. Start harnessing your satisfaction levels now with a lazy, leisurely approach to breakfast, lunch, and dinner.
Here are a few more tips on eating less but feeling more satisfied:
Take This Supplement for Heart Health
Your heart disease risk could probably be lower with a little more of this nutrient on board: vitamin D. Older adults who had the highest blood levels of vitamin D enjoyed a 33 percent lower risk of developing heart disease in a recent study. And supplements are a fine source. You can also look to sunshine and fortified dairy products to get your fill of D.
Vitamin D has long been touted for its benefits to bone health. But more and more research is showing a bigger role in health. In a study, adults who had the highest levels of D had the lowest level of "cardiometabolic disorders" -- the family of conditions that includes heart disease, diabetes, and metabolic syndrome.
Exactly how high levels of vitamin D protect against cardiometabolic problems isn't entirely understood. Vitamin D may protect the heart and blood vessels by acting on genes or vitamin D receptors or by regulating calcium levels in the body. Vitamin D also acts as an anti-inflammatory. Whatever the mechanism of action, you likely need more D in your life. Many adults are deficient.
[Note: I’ve been taking cod liver oil capsule supplements for years and all I know is that when I take them regularly (with my calcium and multiple), my body feels better and when I get lazy, I start to hurt. And not just my body, my emotional health as well.]
Use This Veggie to Safeguard Your Liver
Environmental toxins are often bad news for your liver. But you could safeguard your health by eating spinach. Chlorophyll and chlorophyllin, two substances found in spinach and other leafy greens, may help reduce the body's absorption of aflatoxin, a common but potentially harmful type of environmental toxin.
Aflatoxin is a problematic substance produced by the molds that grow on certain food crops, like corn, cottonseed, peanuts, tree nuts, and wheat. And since aflatoxin is known to cause liver damage, the FDA sets limits on how much can be in our food sources. But you may be able to add an extra measure of protection by eating leafy greens. When volunteers in a study were exposed to very small, safe doses of aflatoxin, less showed up in their systems if they were also given a little bit of chlorophyll or chlorophyllin.
Researchers believe chlorophyll and chlorophyllin may form some sort of beneficial bond with aflatoxin that reduces intestinal absorption. In addition to spinach, other good sources of chlorophyll include broccoli, parsley, green beans, kale, arugula, and leeks.
And here are some delicious ways to enjoy some of these veggies:
Add spinach to a delicious pasta dinner: for example, Spinach Gnocchi.
Whip up an elegant, delicious, chlorophyll-rich appetizer: Broccoli and Goat Cheese Soufflé (see below for recipe).
- Try a healthier twist on this classic comfort food: Fresh Green Bean Casserole (see below for recipe).
Did you know? Just one extra serving of veggies a day could lower your risk of cancer.
Broccoli and Goat Cheese Soufflé:
- 1 1/2 cup(s) finely chopped broccoli florets
- 1 tablespoon(s) butter
- 1 tablespoon(s) extra-virgin olive oil
- 2 tablespoon(s) all-purpose flour
- 1 1/4 cup(s) low-fat milk
- 1 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) dried rosemary
- 1/4 teaspoon(s) salt
- 1/2 cup(s) crumbled goat cheese
- 3 large eggs, separated
- 2 large egg whites
- 1/4 teaspoon(s) cream of tartar
Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary, and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
- Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160 degrees F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.
Fresh Green Bean Casserole
- 2 pound(s) green beans, trimmed
- 1 tablespoon(s) olive oil
- 6 clove(s) garlic, finely chopped
- 2 cup(s) fresh bread crumbs, made from 5 slices country bread
- 2 tablespoon(s) butter, melted
- 1 teaspoon(s) salt
- 1 teaspoon(s) ground black pepper
Heat oven to 400 degrees F.
Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender -- about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry.
Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
- Bake until the beans are tender and the bread crumbs are golden -- 18 to 20 minutes. Serve hot, warm, or at room temperature.
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