My body image initiative, “Remodel Sexy” is coming…
If you’re wondering what happened to my “Sexy Guide to Getting a Good Quickie” program, I decided to postpone it for later in 2012 when I could make it extra fab with all the bells and whistles. Yep, I’m getting pretty good at listening to my Intuition these days (who I’m trying to convince that fluorescent pink really isn’t his colour) ever since he was right on a number of things.
Alright Intuition, you’ve proved yourself.
But I can’t sit still and had this undying of feeling of wanting to create something that has a double dose of give-back which is why I’m in production right now for a body image program called, Remodel Sexy set to launch April 2, 2012. 50% of the proceeds will be donated back to NEDIC (National Eating Disorder Information Centre) providing women with the preventative and information tools to develop a positive body image. I’m excited because I’ll be holding an online conference with some of the biggest experts to help us achieve a body image from the inside out (details to come). Plus, my first online recipe book will make its sparkly appearance and will focus on helping you reconnect and love yourself through the food you eat. Too good to be true?
Nah ah my little sexy ladybugs…
You’ll receive recipes that will get you emotionally eating the right way, how to incorporate the 5 senses so you can dust off that pretty little soul of yours and get lifted and how to cook with love. Because somewhere through the processed rubble, we lost our connection with food and in turn, ourselves. But what if you hate to cook? Trust me, I’ll have you loving it so much you might just want to cook for me…wait, that might be pushing it.
So in the meantime, I thought I’d share a little recipe that will be featured in my book. It almost got me eating my fingers and blistering the roof of my mouth because it was still so piping hot.
Sexy Rose Cabbage Casserole
3 cups of Brussels sprouts washed and halved
1 red onion quartered
½ cup brown rice cooked
¼ cup roughly chopped almonds
Olive oil for drizzling
Salt & cracked pepper as needed
Cheesy Dressing (inspired by Marni Wasserman of Delicious Knowledge)
4 heaping tbsp. tahini
1 tsp. Dijon mustard
1 tsp. turmeric
1 garlic clove minced
¼ cup unsweetened almond milk
1 tsp maple syrup
Salt & cracked pepper as needed
Toppings: panko crumbs & crunchy bean sprouts
Preheat oven to 425. Toss Brussels sprouts and red onions together in a small pan lined with parchment paper and drizzle with olive oil, salt and cracked pepper. Allow these to cook for 10 minutes mixing them often. Remove from stove, stir in brown rice and almonds and set aside.
In the meantime, mix all ingredients together from the sauce above and cover Brussels sprouts mixture combining well. Top with panko crumbs and place back into the oven on a low broil on the middle rack for 5 minutes. Once the top is brown and crusty, remove from oven and serve adding the optional crunchy sprouted beans on top.
Now I know, I’m taking a BIG RISK here posting my teaser recipe to include Brussels sprouts especially since we’ve been trained to think they’re plain nasty. Not the case actually, you just have to know how to cook them and not OVER cook them. I also prefer calling them rose cabbages like the Germans aptly did when calling it Rosenkohl.
From an emotional eating perspective, these bad boys help to clear Liver Qi stagnation which when stuck, produces feelings of being frustrated and downright, pissed off. Eating foods to move our Liver Qi will help us better deal with life, ourselves and come to greater acceptance.
So there you have it, a small tidbit of what’s to come. Now if you’re the type who wants to feel more confident, secure, happy and healthy with yourself, then sign up by following The Red Couch Confessions because in the next month, I’ll be releasing details of the entire initiative, hot interviews and a sample chapter.
Time to let that pretty soul of yours shine…