Wisdom from Wayne Dyer - April 2012
Keep in mind that Source energy is ever present. You can summon Source energy just by returning to thoughts of the infinite possibilities and your own sense of feeling good (which is just another way of feeling the presence of God).
When you find it difficult to move into this alignment, put more attention on your feeling-self concerning your desires. For example, if that same old shortage of money surfaces, you may find that you can’t stop yourself from being upset about the fact that you still believe that more cash would be your proof that this is working. Try something different, and let the energy of what you’re feeling reveal what’s blocking your alignment. Even if you have to borrow a few hundred dollars just to carry around with you and get the sensation of abundance, feeling prosperous, safe, secure, and positive concerning the flow of money will gradually align you with an abundant Source. This has been my way since I was a little boy.
I’ve attracted money into my life because I always felt prosperous and deserving. That feeling motivated me to act, and I loved carrying groceries or collecting soda-pop bottles or mowing lawns. My little bank account was growing while my brothers and friends spoke so often about not having enough cash. Prosperity has never failed to flow into my life. I know in my heart of hearts that the journey from despair to hope and on to prosperity and abundance can be achieved with realigned thinking. I know because I’ve done it for a lifetime, and I trusted this under circumstances where it never could have been predicted that I’d emerge with unlimited prosperity as my calling card.
Silently repeat the following: “I get what I think about, and I am choosing from here on in to think in harmony with my Source of being until it is habitual!” This is your alignment, your harmony, your Divine vibration—your doorway to wishes fulfilled.
Wayne Dyer’s newest book is called Wishes Fulfilled: Mastering the Art of Manifesting.
Wayne's Bio: WAYNE W. DYER, PH.D., is an internationally renowned author and speaker in the field of self development. He is the author of more than 30 books, has created numerous audio and video programs, and has appeared on thousands of television and radio shows. Dr. Wayne Dyer is affectionately called the “father of motivation” by his fans. Despite his childhood spent in orphanages and foster homes, Dr. Dyer has overcome many obstacles to make his dreams come true. Today he spends much of his time showing others how to do the same. When he's not traveling the globe delivering his uplifting message, Wayne is writing from his home in Maui.
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|Tuscan Leek, Potatoe & Bean Soup|
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.