Steak and Watermelon Salad

Ready in 15 minutes. Makes 4 Servings.

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Angus – Sports Performance

• Name: Angus
• Age: 40
• Occupation: Physiotherapist
• Desired Outcomes:
  • Improved core stabilization and thoracic rotation ROM
  • New exercise and training ideas
• Results:
  • Significant increase in thoracic ROM, improved core control, decreased post exercise pain and injury, unexpected improvement in speed and endurance (cardiovascular) without actually doing any cardio.

Angus’ Experience with Primal Synergy:

I was very happy with the thoracic ROM and core improvements …the cardio improvements were an added benefit. It was great to learn some new exercises to use with my clients. I really liked Tamas’ positive and laid back attitude…he can motivate and support without being overbearing or intimidating. The best thing about working with Tamas is that I know I can send my clients to him and be sure that they will be trained safely….I have several patients that have been injured by trainers who do not have the knowledge and expertise to deal with physiotherapy clients.

Healing Your Inner Child Workshop

June 11-12th, Toronto, Canada

• Location: 1 Wiltshire Ave Unit 105, Toronto, Ontario
• Early Bird fee: $195 (if registered by May 20th) Regular fee: $245
• 9am-5pm June 11-12th, 2011

What if your inner child represents who you really are? Could it then be that the wounding of your inner child is what creates an unconscious defense against experiencing a connection with your true self? If so, would you be interested in learning how to heal and reclaim your inner child?

In Healing Your Inner Child you’re invited to accept that while in an adult body we simultaneously have many mental and emotional components that function as a child. While learning to recognize and accept our child-like nature, you’ll also be invited to realize that wounding is not only necessary to the inner child, but it has happened whether we’re aware of it or not. However, when stuck in the wounding of our inner child we tend to exhibit childish patterns of thinking, feeling, or behaving in our adult life. Through compassionate healing we are able to graduate from our childish attachments to our wounding and mature into our child-like brilliance.

Embracing our inner child offers us magnificent potential for healing self and growing emotionally, mentally, and spiritually. Healing Your Inner Child invites you to embrace concepts and techniques so you can learn to connect with your inner child and functionally offer care and healing for him or her. Left unattended, the wounding of the inner child dictates that our future will be a replication of our past. On the other hand, as we heal the inner child, its wisdom expresses that it’s now safe to journey into new life experiences and growth.

Healing Your Inner Child also acknowledges that we all go through a process in early life where we are taught how to develop the logical thinking of an adult as quickly and effectively as possible. An unseen expense of this process is that aspects of the inner child and its emotional nature un-intentionally become abandoned and are left handicapped unless we learn how to go back and reclaim our inner child. What would it mean to your sense of wholeness if you deliberately reconnected with your forgotten self?

In this class we consider, could it be possible that true peace of mind and contentment are only possible if we can provide understanding, compassion, and healing for self? Is the inner child the part of self that desperately needs to be provided with these virtues?

For the best possible learning experience, Healing Your Inner Child contains practical sections to implement the concepts and techniques that are introduced, as well as time devoted to open discussion and questions. This class is open to those who are on their own journey of self-growth and healing, as well as for professional coaches who facilitate this process with others.

Offerings of Healing Your Inner Child Include

• Learn to recognize what aspects of your inner child are compromised
• Understand how your present day circumstances are influenced by your inner child’s development during early life experiences
• Experience an array of techniques for functionally and specifically healing your wounded inner child
• Realize how the integrity of your spiritual connection is a mirror of your relationship with your inner child and how to harmonize both
• Learn heartfelt strategies for genuinely engaging the brilliance of your inner self

Side Effect: Rapid Fat Loss

Through my C.H.E.K education over the last 8 years, I’ve familiarized myself with the anti-fungal diet as well as the rotational diet.  I’ve been eating organically grown and mostly local foods for the last 7 years, eliminating junk and nutrient deficient foods, following “most” of the principles of the anti-fungal diet, having some root veggies here and there, brown rice and replacing wheat flour with organic brown rice flour. Anyway, my girlfriend, Julia and I committed to following both the anti-fungal diet and the rotational diet to figure out what works best for us.  Julia started eliminating all grains on December 23rd already so it was a quick tweak for her.  I had some liver patties made with rice flour for the trip so I only followed suit of being totally grain free on January 2nd.

Finally onto the main topic.  The rapid fat loss.  Since going on the diet (which I wil write about later) I dropped 6 – 7 pounds and from the looks of it, mostly fat.  I weighed 156.5 lbs (according to a digital scale) going to Chicago and as of this morning, I’m a whopping 150.2.  My abs are a lot more defined than before.  I wish I had taken some pictures before the trip.  I’m documenting the progress so far as we get more and more used to eating this way.  Sadly, I’d prefer to put muscle on as opposed to dropping in weight but it’s a work in progress.  I’m working on figuring out the right combination of foods on which I personally feel well, energetic, healthy and that help me achieve my physical goals.  Stay tuned.

Fish Broth/Stock

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water

Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

*** Source: http://westonaprice.org/

Beef Broth/Stock

About 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley

Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.

Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.

*** Source: http://westonaprice.org/