Continuing on with :A Course in Weight Loss

What a lovely book....Loved this video http://www.youtube.com/watch?v=QxALXIjlHwY about chapter four in which Marianne says that the real, healthy, perfectly calibrated version of us already exists in the mind of God... While reading this chapter, and asking to have a glimpse of that person, I think I did start to see her, even in the mirror passing by, but more on the inside...And I have noticed that when we start making healthy decisions, we instantly start to look different!

Start a love affair with food -- Not a dysfunction relationship but a healthy one!
I have purchased a new napkin, plate, bowl, place mat, cup, fork, knife, and spoon to begin my journey to the new me.

 http://www.youtube.com/watch?v=2jitGm82i88
So far I have used oil to anoint my body and have cherished a whole piece of fruit and have begun to ask for Divine guidance in eating all things...

"Dear God, please feed my hunger and restore my right mind".
I highly recommend this book. and The videos on you tube that go with it:

 http://www.youtube.com/watch?v=Q319GIG8Umk
http://www.youtube.com/watch?v=9wo7VGuPbNo

A Fruit Garden  Pie

 

It takes a little work, but the results are well worth it. If you are artistic, this pie can be visually stunning.

Definitely special occasion fare, you can use any type of fruit combination. If you can find berries and colorful fruits like persimmons, mangos, papayas, that’s all the better from a visual point of view.

Assemble the following ingredients:

• sunflower seeds
• almonds
• raisins
• dates (medjool)
• dried figs
• prunes
• sweet apples (like Fuji, gala or Macintosh, not tart like Granny Smith)
• and a selection of pretty fruits

In an 8 or 9-inch pie pan prepare the crust:
1 Cup Sunflower seeds (not soaked)
1 Cup raisins
3 Cups almonds (not soaked)
Dates
Put Sunflower seeds, almonds and raisins in food processor. Process until fairly fine. Keep adding dates until it all sticks together.
Press into pie plate. (Crust will be thick) Makes a thick crust, about three-quarters of an inch to an inch thick
Filling:
1 cup raisins
1 cup dried figs
1/2 cup prunes
1 cup dates
1-2 very ripe pears, or 1/2 cup apple juice
Process thoroughly in food processor, pour into crust.
Next layer:
It is best to use very thinly sliced very ripe pear 1 layer thick covering the entire filling. If pear is not available, then use persimmon, mango or papaya.
Whatever you use must be fully ripe.
Next layer:
Finely shred 2-4 apples depending on size of apples and pie plate (use a food processor, salad shooter or hand grater on the longest shred) then toss with 2-4 teaspoons of lemon juice to keep them from getting too brown, and drain slightly in a bowl or colander.
Pile apples high onto the pie. Push down and pat the apples in, creating a smooth domed effect on which to build the top layer.
Next layer:
Now you are ready to decorate with fruit. Example: circles of persimmon, surrounded by pomegranate seeds, blueberries, and slices of other ripe pretty fruits. Let your imagination run wild. Cover the entire surface. Refrigerate.
Will keep for a few days.
Enjoy now with the heady combination of both summer and fall fruits, and again in the winter, when you can get yummy ripe persimmon and add ruby-like pomegranate seeds.
Each pie is a work of art.