Tag Archives: nutrition

Annie Appleseed video of “Subduing the Cancer Dragon” now live

Heidi Bright offering healing solutions during the 2018 Annie Appleseed conference

The video of my live talk, “Subduing the Cancer Dragon: The ABCs of Creating Conditions for Healing” during the 2018 national Annie Appleseed Complementary & Alternative Cancer Therapies conference is now live on youtube: “Subduing the Cancer Dragon”

Discover 3 key ingredients cancer patients need to improve their chances of survival. Important attitudes, behaviors, and major life choices that can help you thrive beyond cancer will be explored during the presentation “Subduing the Cancer Dragon: The ABCs of Creating Conditions for Healing.”

Heidi Bright, in radical remission since 2011 from highly aggressive end-stage sarcoma, shares genuine hope and realistic options with listeners. She received the 2014 Voices of Women Award for outstanding achievement in personal growth and transformation from Whole Living Journal.

Her third traditionally published nonfiction book, “Thriver Soup: A Feast for Living Consciously During the Cancer Journey,” is physician-endorsed with 250 practical healing solutions. http://thriversoup.com/book/

Power Up Your Spiritual Vibration Tues Apr 17

Find out how to “Power Up Your Spiritual Vibration with Energized Food” at 7 p.m.  Tuesday, April 17, at 4251 Hamilton Ave., Cincinnati, OH 45223

Discover simple ways to super-charge your spiritual life with high-vibrational foods. Learn how to select more enlightening edibles to thrive on every level. Take home easy pointers for preparing power-packed provisions to raise your consciousness.

Heidi Bright, in radical remission since 2011 from highly aggressive end-stage cancer, shares meal solutions she learned during years spent regaining her health. She earned the 2014 Voices of Women Award for outstanding achievement in personal transformation from Whole Living Journal and a 2017 Unsung Hero Award from Cancer Family Care. Her third traditionally published nonfiction book, Thriver Soup: A Feast for Living Consciously During the Cancer Journey, is physician-endorsed with 250 healing solutions.

Where: Revelation Spiritual Church Bldg., 4251 Hamilton Ave. Cincinnati 45223
(Look for the BIG WHITE SIGN in front yard, directly across street from BIG GREEN & WHITE SIGN for a dentist.)

Nutritious Food is focus of Annie Appleseed Conf.

 

 

 

Did you know the seaweed nori, used to make sushi, is a source of Vitamin B12? This is one of the things I learned during the Annie Appleseed Complementary and Alternative Medicine cancer conference March 1-3.

I had spoken on Thursday to a crowd of nearly 200 about creating conditions for thriving, including how to determine your nutritional status. The annual national gathering, in West Palm Beach, Fla., explores both integrative and alternative cancer treatments.

On Friday, an oncologist and a gynecologist searched out my book-signing table. They bought a copy of Thriver Soup.

The next day they came back to my table and purchased a second copy.

Another woman came to my table during Friday’s events and purchased a copy of Thriver Soup. The next day she also came back, telling me she had a large number of cancer books at home, yet Thriver Soup topped them.

The food was incredible—only organic, and mostly fresh, raw and local; no gluten, no dairy, no meat. I have never eaten such healthy food in a hotel or at a conference.

To hear a quick, free version of my talk, come to the Art of Healing: Spring into Wellness Fair  on Saturday, March 17, at 250 East Main St., Batavia, Ohio, 45103. I will speak at 1:45 p.m. I also will be presenting the full talk at 2 p.m.  April 7 during the Victory of Light Festival at the Sharonville Convention Center in Cincinnati, Ohio.

Sprouting beans during winter

The life-giving potential continues increasing, and the earth is always covered with yellow sprouts, the world blooms with Golden Flowers.

Liu Yiming, The Taoist I Ching, Hexagram 16 Joy

The life-giving potential of spring lives all winter in my kitchen. Glass bowls provide nests for tender bean and lentil shoots. My lentil volume increases dramatically when the seeds are sprouted.

See in the photos a bag of beans like the one I started with and the initial eight quarts of sprouted lentils it created; I cooked one of those quarts of lentils, and let the other quart continue growing until I had an additional quart of fresh sprouts.

Sprouting is a key element of my diet. While summer months bring massive piles of local, organic, living greens onto my countertops, winter generally means veggies shipped in from far lands. What could be more nutritious during hibernation season than baby beans? They offer their vibrant riches to whomever accesses them.

Sprouting is easy to do, if you plan ahead and can find organic beans still capable of sprouting. Local health food stores usually have a supply. Just soak one part beans in four parts filtered water for about 12 hours. Rinse, drain, and repeat the rinsing and draining two or three times each day. After a couple of days, depending on the temperature in your home, you will see little white legs growing on these babies. Your nutritional powerhouses are ready for preparation and consumption.

Cook the sprouts as you would any dried bean. My preferred method to reduce intestinal gas formation is to bring the beans to a boil, rinse and drain, then bring to a boil again with a fresh pot of water and cook until tender.

Mung bean sprouts can be eaten raw and are extremely nutritious. I put them in my high-speed blender along with a liquid tonic, such as green tea and homemade kombucha tea. I usually add blanched kale and various other nutritious foods. It’s not exactly a gourmet-tasting slushy, yet I sure like the end results. I’d say the sprouts and greens have something to do with my hair looking so healthy. I’m 56 now and sidestepped the grey hair typical of chemo veterans.

I thank my sprouts and green smoothies.

While the world outside slows down, ices over, and darkens, my digestive system gets a sunny delight every day to keep my cells humming happily.

Thriver Soup Ingredient:

Here are links for sprouting beans and other ideas:

http://www.sproutingsprouts.com/how-to-sprout-beans/how-to-sprout-beans-including-adzuki-garbanzo-lentil-peas-and-mung-beans (how to sprout beans)

http://www.choosy-beggars.com/index.php/2009/10/16/spinach-and-white-bean-dip/ (bean dip recipe)

http://www.livestrong.com/article/473284-how-to-blanch-kale/ (how to blanch kale)

 

FREE presentations Feb. 24 in Davidson, NC

FREE presentations

Thriving Beyond a Dark Night of the Soul
and
Power up Your Spiritual Vibration with Energized Food

Saturday, Feb. 24
The Nook, 400 North Harbor Place, Suite C
Davidson, NC 28036; 704.896.3111

Join me at 10:30-11:30 am for

Thriving Beyond a Dark Night of the Soul
Your Take-aways
+ Understand what a “dark night of the soul” is
+ Learn how to use it to transform your life
+ Gain 14 healing solutions you can begin using immediately

and from 1-2 pm for

Power up Your Spiritual Vibration with Energized Food
Your Take-aways
+ Discover the spiritual qualities of certain foods.
+ Learn how to find out your nutritional status
+ Consider simple ways to reduce inflammation

Binding up Broken Bones

Oh, come, Divine Physician, and bind up every broken bone.
Charles H. Spurgeon, C. H. Spurgeon’s Pulpit Prayers

Several of my friends invoked the Divine physician to bind up my broken bones recently through laying-on-of-hands healing techniques. I sustained three fractures in my left hand after falling off a galloping horse in mid-November. I am grateful to energy workers Brecka Burton, Mim Grace, Patricia Garry, Julie Loewenstine, and Laura Dailey.
On Monday the doctor seemed quite impressed with how well my hand was healing. With the type and location of the fractures, he often sees fingers balloon to enormous sizes. Mine never did. Also, the bruising had hardly been noticeable.
Along with the energy healing, I attribute this excellent progression to the following:
– An anti-inflammatory diet so I did not already have a lot of chronic inflammation to make it worse.
– Icing my hand faithfully the first three days after the injury, before I knew I had broken bones.
– Using arnica homeopathic ointment on my hand until I found out the bones were broken. Then I switched to comfrey cream.
– Taking arnica homeopathic pellets.
– Doing exercises several times a day once I was allowed to bend my fingers again.
Part of what inspired me was when my dad, Dr. Charles D. Bright, broke his wrist falling on ice decades earlier. He faithfully followed his recovery routine. He regained more use of his wrist than anyone else the doctor had seen in his practice.
As a writer, I depend on my fingers a great deal. I am grateful for his example and for the healing balm and guidance I received.
This week, a friend told me about a woman we both know who has cancer yet who is not taking care of herself. Her cancer is getting worse. This doesn’t mean if she took better care of herself, the cancer progression would be different. However, I believe self-care is important when our bodies need extra support. Asking for assistance from friends also is a good idea. They usually want to help anyway.
Getting help and doing all we can doesn’t necessarily mean we will get better, yet why not give our bodies every chance we can? It can only assist the Divine physician with binding us up in healing ways.

Thriver Soup Ingredient:
Before taking comfrey for broken bones, read about its uses and precautions here: http://www.umm.edu/health/medical/altmed/herb/comfrey

Source:
Charles H. Spurgeon (1834–1892) was an English Particular Baptist preacher. C. H. Spurgeon’s Pulpit Prayers, http://www.spurgeongems.org/chs_prayers.htm

Readers Respond: Dairy in Europe vs US

The light circled his head and shot into the sky, rising toward the fat full moon that hung over the chimney of Caspar’s little house. The light rose higher, and the voice called, “Come with us … there’s plenty of cheese.”

Caspar’s mouth began to water. “What have I to lose?” he asked, so he began to follow that light…

“The Boy Who Loved Cheese,” as told by Amy Friedman

 

In this Dutch folktale, a boy can’t stop eating cheese… until fairies force him to eat more than he can stomach.

I understand his love for cheese. I indulged in dairy for a month in Europe without any of my usual digestive issues. Last week’s Thriver Soup blog about dairy evoked several thoughtful responses, which I would like to share.

One reader in Norway wrote, “I don’t know why you can eat European dairy products, but not American ones.

“But I know that Norwegian cows are not ‘happier’ than American ones. Norwegian cows get power fodder, they rarely leave their stable, they are bred to give as much milk as possible. They would die without their special fodder, because so many nutrients go into the milk that the cow would be depleted and even die without it.

“I am quite sure that the same is the case for most European cows, except the few that are explicitly kept organically.

“Sheep and goats get to run around more freely in Norway because they are not milked. The downside: they are in danger for being eaten by wolves. And many of them are slaughtered in fall.

“So, sorry, but Europe is not quite as romantic as your blog suggests…”

So what is different about European dairy and United States dairy that enables me to eat it?

A reader from Ecuador offered some ideas about the differences. “The dairy thing in the U.S. is really toxic, I think. As you know, growth hormones, antibiotics, bleaching agents…who the heck knows? Here in Ecuador we buy milk and creme which are an ivory color. No stuffy noses anymore! All of the agricultural products are grown on small family farms. I feel so nutriented! We can even buy some organic products!”

Whatever the difference is, for cancer patients, dairy is still a product perhaps best limited or even eliminated from the diet. Robert Cohen, the NotMilkMan, writes, “Eighty percent of milk protein is casein and most people react negatively to casein, but there is a type of casein some cows produce which does not cause the traditional problem. Those other 20% of milk proteins include a protein hormone (insulin-like growth factor-1) which has been identified as the KEY factor in the growth and proliferation of every type of human cancer. As a human cancer begins its growth it is silent and painless. When the tumor becomes large enough, it becomes its own endocrine gland, secreting internally an abundance of IGF-1 which promotes its growth as it metastasizes.”

Perhaps it’s a good thing Caspar decided to limit his cheese intake.

Thriver Soup Ingredient:

If you want to limit or eliminate dairy, there are lots of great substitutes on the market. My current favorite is organic coconut butter diluted with water when I want something with a milky or creamy consistency. What is your favorite non-dairy substitute?

Source:

http://www.uexpress.com/tell-me-a-story/2009/4/26/the-boy-who-loved-cheese-a

Dairy in Europe vs US

“Straightway after the rime dripped, there sprang from it the cow called Auðumla; four streams of milk ran from her udders, and she nourished Ymir.”

The Prose Edda by Snorri Sturluson

 

The giant Ymir, the first creature to come into being according to Norse creation mythology, was nourished by milk from the primeval cow called Auðumbla.

A dozen years ago I stopped receiving nourishment from milk, cheese, cream, and yogurt. When I tried them, I was rewarded with a belly ache, hot flashes, and constipation.

I had heard that people who experienced difficulty with dairy in the United States didn’t have issues in Europe.

When I went to Norway recently, I decided to give dairy another try.

No issues. No belly ache, no hot flashes, no constipation.

So I gorged on dairy for weeks—cheese, yogurt, cream, skyr… but I easily resisted the codfish-flavored ice cream.

I asked around. How come I can digest dairy in northern Europe but can’t in the United States?

Some people said the livestock graze on the mountainsides, eating the herbs and flowers while basking in sunlight.

I did see goats traipsing on mountains and sheep dashing across roads.

My son is sure it’s all in my head. Maybe so. But if I were a cow given the choice of being locked up all my life in a tiny space indoors, or being allowed to roam the countryside, I’d be far happier roaming. Which would make my body chemistry healthier, and my milk sweeter and more nourishing.

Thriver Soup Ingredient:

If you have trouble digesting dairy in the United States, perhaps seek out dairy imported from Europe. There also might be something to the idea that dairy with the A2 protein works for some people who have a history of difficulty digesting dairy.

http://www.nbcnews.com/better/diet-fitness/can-new-milk-brand-buoy-dairy-industry-n339586

Sources

Brodeur, Arthur Gilchrist (tr.) (1916). The Prose Edda by Snorri Sturluson. New York: The American-Scandinavian Foundation.

July 4 Picnic Tips from Chef Lula

Note: I am largely off the internet at the moment. Guests have graciously offered blog posts that I believe will be of interest. Today’s post is by Chef Lori Pierce (Lula) of Cincinnati, OH. With July 4 gatherings on the horizon, she offers these tips for enhancing your picnics. Lula has contributed to recipe development for companies such as Kraft, Nestle, Unilever and McCormick. Check out her blog here: http://lulasforlunch.com/blog/

By Chef Lori Pierce (Lula)

How to Pick a Pineapple

How do you pick a pineapple in a store? I always pluck out a center leaf – if it comes out quite easily the pineapple is ripe. Now that I’ve let the cat out of the bag, though, I guess everyone else will do the same and when I get there, maybe that’s not such a good test anymore. So, I’ll smell it at the stem end. The stronger and sweeter it smells (it should reek of pineapple), the riper it is. If you need a pineapple and they are all giving off only faint smells, buy one and let it sit on the counter for a couple of days ‘till the aroma develops. Then slice into that juicy bad boy.

How to Keep Your Guacamole Green 

I hate it when my beautiful avocado stuff starts to turn dull and brown. Lula’s for Lunch…and More! Catering has to make a pretty large volume upon occasion and sometimes it has to sit in the fridge for a couple of days – and there’s just not enough acid in the recipe to keep it in the “Kermit” family, so… I cover the surface with a thin film of water. The guac is dense enough (and fatty enough) that it won’t absorb the water – so when I’m ready to use it I just tilt the container and pour the water off and voila! it’s just as vibrant as when I made it.

Sugarplums Dancing in my Bowl

The children were nestled all snug in their beds, / While visions of sugar-plums danced in their heads

“A Visit from St. Nicholas,” by either Henry Livingston Jr. or Clement Moore

 

The children in this poem dreamed of sugarplums. What are sugarplums? I was amazed to learn in May that they were growing in my front yard.

In June 2016, I watched each morning as a robin picked all the little fruit from my serviceberry tree. During this past May, I read about these edible, nutritious delicacies. They have many names, including June, Saskatoon, prairie, shadbush, and pigeon berries, along with wild plum and chuckley pear.

And sugarplum.

This summer birds squawked nearby each morning as I picked the berries while red, because the fruit would not last long enough on the shrub to turn a darker shade.

They are shaped like small blueberries yet are more related to the apple family. Their mildly sweet, almondish flavor contribute plenty of fiber, protein, antioxidants, and nutrients to my breakfast.

They go great with diluted coconut butter, chia seeds, and soaked/dehydrated raw pecans. Maybe this coming Christmas, long after these berries are consumed, I’ll be dreaming of sugarplums dancing in my breakfast bowl.

Thriver Soup Ingredient

More than 50,000 plants species—and possibly more than 80,000–on our planet are edible. Only about 3,000 of these species are regularly used as food. 103 species make up 90 percent of our plant food supply.

That’s paltry.

By expanding the types of foods we eat, we can expand the nutrients available to us. Perhaps check out #WholeFoods, #JungleJim’s, and some farmers’ markets this summer to discover some new tastes and textures.

Sources:

http://mentalfloss.com/article/26719/mystery-behind-worlds-most-famous-christmas-poem

Nutritional resource: http://saskatoonberryinstitute.org/saskatoons/

http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=101333

https://www.quora.com/How-many-different-plants-do-humans-eat