Monthly Archives: February 2018

“’Thriver Soup’ saved my life!”

Jacqui Roell, a Registered Nurse, says, “Thriver Soup saved my life!”

Jacqui was diagnosed with Stage 2b lobular breast cancer and a friend urged her to read Thriver Soup. The first thing Jacqui read in the book was, “I thought I had been sentenced to die. Instead, I had been invited to live joyfully so my soul could prosper” (p. 19).

Jacqui was not expecting to read something like that. She set Thriver Soup aside.

She had already decided not to do chemotherapy or radiation. Eventually she wanted to see what I suggested in the way of alternative treatments.

She opened up Thriver Soup again, and read, “At the start of my cancer journey, I had a long talk with Vince and Connie Lasorso at Whatever Works Wellness Center. For decades they have offered complementary treatment methods and emotional support to cancer patients. They told me the story of a woman who worked in the local holistic community and got cancer. She rejected all conventional treatments and focused on a variety of alternative healing practices. She ended up dying of cancer, acknowledging at the end that if she had received conventional medical care in the beginning, she probably would have survived. That story struck a note with me and I decided to follow what my doctors recommended.” (p. 25)

Jacqui says, “That was huge for me. It made me take a step back and reconsider my options. It gave me permission to do what my doctor wanted me to do, while also taking care of what I needed to do spiritually and mentally.”

Using the practical tips in Thriver Soup for managing chemo and radiation, Jacqui did conventional treatment.Thriver Soup is my bible,” she said. “It is amazing and made a huge difference for me.”

Jacqui finished treatment January 12, 2018, and is free of evidence of disease. Yet she continues to read and refer to Thriver Soup, because the ideas can apply to any and every area of life.

“Everyone should read Thriver Soup, including caregivers of people diagnosed with cancer,” she says. “It can help caregivers support their loved ones by learning about complementary treatments that assist the patient. This can reduce the patients’ experience of stress.”

Jacqui spoke at the Feb. 17 HIME Wellness event at Crossroads Mason in Ohio.

I will be speaking at 10:30 am and 1 pm on Saturday at Kent Cook Institute, and at noon on Tuesday at Main Street Books, both in Davidson, NC.

On Thursday, March 1, I am the headline speaker at 2 pm at the Annie Appleseed Conference in West Palm Beach, FL.

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)

 

“Subduing the Cancer Dragon” opens Annie Appleseed March 1-3

“Subduing the Cancer Dragon: The ABCs of Creating Conditions for Healing” with Heidi Bright is the opening session for the March 1-3 Annie Appleseed Complementary & Alternative Cancer Therapies conference.
The conference begins at 2 p.m. at the Embassy Suites Hotel in West Palm Beach, Fla.  Hope to see you there!
https://annieappleseedproject.org/cancer-therapies-conference/