To Register click here
Livestream Tickets Available $35
What is Happening to the American Seed?
The healthier the food you consume, the happier you will feel, literally!
But what if the food you consume is coming from “less than healthy” molecules, stripped soils, soap and chemical byproducts?
In 2013 President Obama signed into law the Monsanto Protection Act protecting the biotech company from litigation if challenged in the face of current and future health risks. The law also protects Monsanto from having to label their genetically modified foods.
Does the impact of the quality of molecules consumed effect our clarity of thinking, energy, and vibrancy?
Does it play a role in the epidemic of chronic conditions growing in our country?
Join Lisa Hill DiFusco on May 13th, 2014 at 2:00 pm, or at 6:00 pm for a fascinating presentation on the growing assault on American food, and the “dumbing-down of the American public”.
The LightHeart Institute
21 Prince Street
Rochester, NY 14607
To Register click here
For further information call 585-288-6160.
Some very wise words from Mr. Thomas Edison,
The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease.
Try this delicious recipe from Mark Hyman’s new book The Blood Sugar Solution.
Serving Size: 2
Wild Rice
1/4 cup uncooked wild rice
Pinch of sea salt
3/4 cups water
Sole
1/4 cup sesame seeds
2 (4-oz) skinless sole fillets
2 tbsp sesame oil
2 heads baby bok choy, trimmed
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
Sea salt and freshly ground black pepper
Directions
Make the wild rice: Put the wild rice, salt and water in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 50 to 55 minutes.
Make the sole: Place the sesame seeds on a plate. Lightly rub the sole with 1 tablespoon of the sesame oil. Press the sole onto the sesame seeds to form a crust. Set aside.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet. Cook the fish until golden brown, approximately 2 to 3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2 to 3 minutes. The fish should flake apart with gentle pressure when done. Remove the sole from the pan and set on a plate.
Add the bok choy, garlic and ginger to the skillet. Toss well, until the bok choy begins to wilt. Season to taste with salt and black pepper.
Place the bok choy and steamed wild rice on plates and serve the fish on top. Any leftovers can be refrigerated for up to 4 days.
Enjoy!
Share this with your friends!
Help us celebrate 25 years of service! We’ll be giving away a $25 Trader Joe’s gift card to our 50th ‘like’ on Facebook.
Stay tuned for more giveaways throughout the month!