What to do when you feel starving hungry?

What to do when you feel starving hungry?

Does this resonate with you on some level?

Perhaps the situation has occurred because for some reason it is not possible to have your usual routine of breakfast, lunch and dinner with a snack in-between because you are travelling or you have back-to-back meetings all day.......

or perhaps you are staying with family over the holidays, and are now expected to fit in to the collective routine of this other group of people.......

or maybe you didn't hear your alarm clock, woke late and grabbed a coffee in replacement of your morning smoothie.

The feeling of UTTER PANIC creeps in, and inside your torso a black hole face that was previously dormant, awakens and begins screaming in a terrifying manner that you are "Going to die if you don't eat something soon!!! This is beyond serious - you are going to DIE!!!"

With a frantic pace, we seek out our food, and begin eating ever so quickly. Filling ourselves up. Filling that black gaping hole up. Filling that body of pain and discomfort, in the hope that we will not die but shall rid ourselves of those awful feelings that are consuming us. Feelings of fear, of heart racing, of sickness, or despair, of desperation of annihilation. 

Drawing by woman of "The Void" inside

Drawing by woman of "The Void" inside

 

And what is so ironic, is that we are not starving. Not in the slightest. We can go for weeks without food. Our rational brain knows this, but in this given situation of panic, our Inner Child has been activated, and predicts the worst. 

So what can you do differently?

Well firstly I must mention prevention. It is a really good idea to carry some wholesome snacks in your bag, so you do have something to graze on in the event you can't have your proper meal.

Examples include: a packet of oatcakes, a small pot of nuts or even a pot of nut butter so you can have a tablespoon at most (unless of course you work in a no-nut environment). You could also carry some dried pea protein powder in a little lunch pot, which then gets carefully tipped in to a water bottle or a mug and then just whisk it up. I love the pea protein range by Sun Warrior. (Please note: I do not advocate daily use of powders for meal replacements - this is something you would carry on your person for emergency use only!)

And secondly for when you've already passed the point of no return, I suggest trying this 7-minute guided visualisation. It will aid you when you are feeling fearfully ravenous. I hope you find this meditation soothing and useful.

Do let me know if you have any questions and remember to Like my Facebook page and join me on Instagram: I post relatively frequent videos/ Top Tips and motivational messages you won't want to miss :)

 

Best wishes,

Georgina

 

 

 

 

 

 

 

 

 

Cashew, lemon and cucumber dip

Cashew, lemon and cucumber dip

This is my favourite homemade dip at the moment...... and best of all it takes all of 5 minutes to prepare.

Ingredients

200g organic cashews

Juice of 2 x organic lemons

Half an organic cucumber

2 TBS organic cold-pressed olive oil

1-2 tsp of salt to taste

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Method

Pop everything in to a nutribullet or powerful food processor and blitz for a couple of minutes. 

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How to eat

I drizzle the dip on top of my Wild nettle and garlic soup and swirl it in or eat with some cooked brown rice and a leafy salad. 

If serving as a dip garnish with some wild garlic or wild onion leaves and a slice of lemon. 

 

 

 

Wild nettle and garlic soup

Wild nettle and garlic soup

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April has come again and the weather here in Brighton is all over the place at the moment. 

It's a time when so many of us get coughs and cold, and I finf myself with a tickly cough. I like to see it that my lungs are clearing out and preparing for the year ahead. 

And I do love to do a spring clean of my home at this time of year, and it only seems natural to do the same for my body.

I like to take things gently and sweetly, and opt for soups and the occasional room-temperature diluted fresh-pressed juice to give my body what she is longing for.

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Today I foraged some wild garlic, nettles, bayleaves  and cleavers (the cleavers I made in to a raw juice).

A few Golden Rules for Foraging

Pick away from traffic, roadsides, and where dogs pee!

When foraging nettles, do so only in the spring time. Wear some gloves (I use rubber ones), and snip just the first couple of rows of nettle leaves from the top of the plant. 

Don't pull up the wild garlic - just harvest the leaves, and try and pick a few leaves here and there rather than a whole plant. By leaving the bulbs in the ground and just a few leaves from each plant you are allowing the garlic to repopulate again, and if you don't there will be less next year for everyone to enjoy.

Always wash and soak x repeat your herbs when preparing them, for added purity. 

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Additional veggies

I am going to combine the wild herbs with some organic sweet potato, carrot, celery, onions, garlic and watercress. 

You'll notice I tend to cook in massive quantities, so just adjust to suit your requirements. In my opinion a soup can never be garlicy enough!

Ingredients:

4 x sweet potatoes (peeled)

2 x carrots (peeled)

4 cloves of garlic

2 x onions (chopped)

10 x bayleaves

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A large bunch of nettles

A large bunch of wild garlic

A large bunch of watercress

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Salt

Pepper

Cumin 

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Method

1) Pour 3 litres of water in to a large pan and bring to the boil.

2) Add the sweet potato, carrot, onions, ordinary garlic and bayleaves and return to the boil. Then cook on a gentle heat for 10 minutes.

TOP TIP! Count how many bayleaves you are putting in so you can be sure to count them out some the end of cooking time. This way you will avoid liquidising any bayleaves at the final part of the process. 

3) Next add your nettles (handle with gloves) and celery and cook for another 15 minutes.

4) Finally add your wild garlic and watercress and turn off the hob, to allow them to cook in the heat of the soup and preserve all their goodness.

5) Season with some salt and pepper and cumin if you like it ;)

 

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After it has cooled, remove the bayleaves and you can then liquidise.

Serve with some cashew, lemon and cucumber dip

Mmmmm enjoy.........

 

 

 

Foraged Cleavers

Foraged Cleavers

Now it is Spring in my hometown of Brighton, I am being guided by my intuition to cleanse my body. 

I am not a qualified herbalist, however I have always had a keen interest in learning about the medicinal and cullinary delights of herbs. 

And at this time of year there are a few wild herb plants that grow plentifully and locally to me that I am particularly interested in, one of them being Cleavers (also known as Sticky Weed)........

While foraging in my local woodland, I selected a nice fat bunch from a patch that was growing out of site and stretch from passersby, and picked it close to the base. 

Once home, I prepared it for juicing by making sure all the plants were green healthy ones, and then washing them for a minute under some water.

Then plunging in to my juicer, 2 minutes later I was left with the harvest!

The results were a tangy, sweet and potent tasting green liquid, that was rather pleasant to drink. I must add that my tongue was slightly prickled -  but nothing painful or unpleasant.

Cleavers is known for its anti-inflammatory properties, and wonderful for lympathic detox as well as treating skin conditions. It stimulates liver function and improves digestion and absorption.

There is something so satisfying to go out in to nature and identify and respectfully gather up these wild plants. I am always amazed and forever grateful for what nature provides us with to heal our bodies. 

80% of middle-aged adults at risk of disease because of lifestyle

80% of middle-aged adults at risk of disease because of lifestyle

A recent article published in the Observer indicates some alarming news about the health and wellbeing of men and women in UK: 

Is obesity just a symptom of stress? 

Is obesity just a symptom of stress? 

"Figures taken from the Health Survey for England show that 77 per cent of men and 63 per cent of women in middle age are either overweight or obese – with the rate of obesity shooting up 16 per cent in the last two decades". 

The article points to the stresses of modern day living as the reason for why our nation is so unhealthy. When you are stretched to the max, and have everyday pressures such as work, a family to support, financial commitments and relationships to maintain it is very common to just reach for the wine or over-indulge in a large meal come the end of the evening as a way to quickly relax and block the stressful feelings. 

In my experience as a psychotherapist, this "quick-fix" solution ends up causing far more complex problems, and many of my clients initially come to me not only feeling stressed and unhappy with their work-life balance, but also overweight, unhealthy and depressed.

It is important to remember that over-eating, smoking or drinking too much alcohol are only symptoms of an underlying unhappiness and dis-ease. 

For more information about how psychotherapy could work for you, contact Georgina Tasker-Simm to book your initial consultation: Email georgina@harmonypractice.com

Article extracted from web 02/01/17: http://www.independent.co.uk/life-style/health-and-families/health-news/middle-aged-health-alcohol-weight-lifestyle-a7497561.html