Mother’s Day

Another Mother’s Day, another day to be reminded that I am without a mother. A day to be reminded that I had to learn the most fucked up lesson that I never wanted to learn & yet the most powerful, how to mother & parent myself.

I not only mother my 2 little girls I have to mother myself. Because when my own mum & then my dad physically left this earth my inner child said “oh no I’m an orphan” and I had to say “yes honey you are, but me, your adult self, will learn to parent you”. “So when your scared & lonely I will stand up & say I’ve got this”.

I’m not doing half the job my mum could do but I’m doing it anyway, I’m learning, making progress & not giving up. I can hear my mum say I’m here I haven’t left you I’m still around & I say I know but I still need to physically parent myself when my inner child doesn’t believe.

I look at Mother’s Day as a day off! A day not to parent or mother (except for kisses & cuddles of course) but A day I can focus on me & mother myself. Because I’m tired, my soul is tired & I just want a day to be still. I’ve heard that grief is the acknowledgment that we loved. Well I’ve loved, I loved so hard & so much that when my mother left this earth I thought that’s it then, I’m done, I don’t want to be here anymore, I have nothing left. But then somehow I realized I’m not done & more life happened & more realizations that I am so far from done!

I realized that the greatest gift I can give my parents & my inner child & all of me is to live! To live wholehearted & all in. And to carry on with the grief as proof of how much I love & how much I was & still am loved. To carry on as the Love Warrior ( to use Glennon Doyle-Melton’s term) I am & raise my own little love warriors! To be true to my aching heart & to find the beauty in the everyday. I don’t need words of encouragement that everything will be ok, everything IS ok. That is the beauty of it all, I’m here & being & loving in a world without my mum & dad & the learning’s will continue……..

Cassandra x

Cassandra Parrish Nutritionist

Glorious Guts – One day workshop

One Day Workshop

SATURDAY MAY 20

9:30 – 4:30 PM

3/360 Matcham Rd, Matcham NSW 2250

One day to empower yourself to health! Full of fun, inspiration & education!

WHAT YOU WILL LEARN:

Glorious Guts – everything you need to know about digestion & immunity & why digestive health is so important!

Wholefoods Rumble – how to increase wholefoods & add more nutrition into your diet, chemicals & toxicity & their effect on our health, the ultimate diet rule!

The Modern Day Dilemma – stress & energy! How to increase energy & reduce stress & prioritize yourself! .

Join me & have all the confusion taken out of health!

$175 including lunch (paid at time of booking)

To book call 0449105177 or email: info@cassandraparrish.com.au

Nourishment Week Recipes

healty food

14021623_1182706711782123_2781159247944210024_nHere are some recipes if you need them. I haven’t included recipes for every meal as you won’t need them. I have attached the PDF link for printing. Happy Nourishing!

Recipes Nourishment Week

Green Smoothie

1-2 handfuls of greens (spinach, kale, chard, lettuce) 250mls coconut water or filtered water Fruit of choice(frozen banana, berries or mango are delicious) 2 tsp chia seeds 1-2tsp Flaxseed Oil or Hemp Oil 1 tsp Turmeric (if too much for taste add 1/2) 1/2 tsp Cinnamon 1 handful of cashew nuts or 1 tsp nut butter Protein powder (optional) clean proteins only no mass building ones! Blend and serve!

Green Smoothie Options and Flavours are endless! What makes a green smoothie? The green leafy vegetables of course!

Chia Seed Pudding

1/2 Cup Chia Seeds 2 Cups Coconut/Almond or Milk alternative  1-2 Tablespoons of Maple syrup or Honey Berries or Fruit of choice Cinnamon or vanilla or spice to taste Mix all ingredients together in a bowl & let stand for 10 minutes! Viola a simple, yummy breakfast or snack or dessert! The flavour options are endless! I love using 1-2 tablespoons of Cacao or Dutch Coco to make a yummy chocolate pudding. Just use in replace of other spice. Mint also goes really well with these puddings. And they make a fabulous on-the-go breakfast or snack option!

Rainbow Juice

Celery Carrot Leafy green of choice Beetroot Red apple ½ Kiwi ½

Juice all ingredients and add filtered water if desired. Juices are great as snacks

Rainbow Salad

Rainbow salad is just a salad that has various vegetables in it including various colours.

Examples – Beetroot ferment, sweet potato, avocado, cashew nuts, boiled eggs, spinach, grated carrot, red capsicum with tahini dressing.

Make sure salads have oil added such as olive or flaxseed, it is a good way of increasing good fats.

Add nuts and seeds to salads.

Always need protein such as eggs, chicken, fish, beans or leftovers.

Make them tasty; Instagram, Pinterst and Google have endless options & ideas!

Dressings

Tahini Satay

1-2 tablespoons (or to taste) Tahini (sesame seed paste)

Large squeeze lemon

Garlic

Boiling water

Mix paste, lemon and garlic pour in hot water and mix until combined and forms a sauce consistency. Great for meats such as turkey or chicken or over veggies.

Parmesan free Pesto

Blend olive oil, pine nuts, macadamia’s or cashews, basil, kale & spinach with garlic and lemon juice.

Satay

Almond or other nut butter, coconut cream or coconut milk, garlic, lemon and turmeric use as marinade or sauce.

Salad Dressings

  • Balsamic or Apple Cider Vinegar, garlic, herbs, lemon, olive or flax seed oil,
  • coconut cream and pomegranate (if in season)
  • avocado with lemon, salt, pepper and herbs.
  • Tahini, water, lemon juice, herbs

Chicken Bone Broth

1 chicken carcass (organic free range) 2-3L filtered water 2-3 cloves of garlic 1 teaspoon ginger 2 teaspoons Turmeric 2 tablespoons Apple Cider Vinegar Herbs of choice (thyme, bay leaves, etc) Any vegetables in fridge (carrot, leeks, broccoli, celery etc)

Place everything in a slow cooker and leave to cook (on low) overnight or all day (minimum 6 hours). Use your Broth as a stock in soups or other recipes requiring stock.

Vegetable & bean Soup served with Quinoa

2tbs Cold pressed Olive Oil

1 Brown or red onion

2-3 cloves garlic crushed

2 carrots

2 zucchini

3-4 stems of kale leaves (stalks removed)

1 cup of beans of choice (white, red, balck eyed)

½ cup frozen peas

½ cup red cabbage

½ red capsicum

1 can tinned organic tomatoes

1-2 tsp oregano

1-2 tsp basil

1 tsp Turmeric

1-2 tsp paprika

1 tbls fresh parsley

Squeeze of half a lemon

5 cups chicken bone broth

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add, carrot, zucchini, capsicum, oregano, paprika, basil, turmeric. Cook, stirring, for 5 minutes. Add tomatoes with lemon juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 30mins, skimming surface occasionally to remove scum. Add cabbage & kale. Partially cover. Simmer for 10 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper. Serve with cooked Quinoa (cook according to packet instructions).

Vegetarian Chilli

This is a Jamie Oliver recipe here is the link

http://www.jamieoliver.com/recipes/vegetables-recipes/kerryann-s-chilli-con-veggie/#PELMM4yD5Ow5cRyZ.97

I use chicken bone broth as my stock, I don’t use chilli or nutmeg and I use whatever beans/lentils I have in the cupboard. I serve mine with zucchini noodles, cauliflower rice or over spinach. I serve my children’s with rice.

Cauliflower and Vegetable Satay

Sauce

2-3 Tablespoon ABC Spread Nut Butter (to taste)

1 can organic coconut cream

2 tablespoons tamari

2 garlic cloves (crushed)

1 tsp ginger

1 tbs raw honey

1 tsp turmeric

Squeeze ½ lemon

Vegetables

½ Cauliflower

2 Zucchini

¼ broccoli

1 Bok Choy or handful of spinach or kale

1 cup chickpeas (organic canned or precooked from dried)

In a saucepan over medium heat, stir & heat the garlic, ginger, turmeric, nut butter. Add lemon, coconut cream, tamari and honey. Stir or whisk over heat until sauce looks relatively smooth. Once slightly simmering add all vegetables and cook until just soft. Serve with brown or red rice, cauliflower rice or zucchini noodles.

NB/ for my children I serve with rice or rice noodles

Pulled Chicken

1 whole chicken (organic/free range if possible)

1 Lemons (cut into quarters)

3 cloves garlic

Mexican Spice Rub (see recipe below)

Place whole chicken in slow cooker, drizzle with olive oil & squeeze of lemon, rub with Mexican Spice Rub, place lemon and garlic in cavity. Cook on low overnight or on high for minimum 6 hours. Shred chicken and stir through sauce and extra spice mix. Serve with rainbow salad, guacamole, fermented vege and Paleo wraps (brought or homemade).

Mexican Spice rub

1 teaspoon chili powder (add more if you like)

1 teaspoon garlic powder.

1 teaspoon onion powder (or 2 teaspoons crushed dried fried onions)

2 teaspoon dried oregano.

2 teaspoons paprika.

2 teaspoons smoked paprika

2 teaspoons ground cumin.

Season with salt and pepper

Mix all herbs & spices in a bowl, store in an airtight container, use for to rub over chicken, fish or meats and add to tomato based sauces for Mexican flavoured dishes,

 

Sauce for Pulled Chicken

1 tablespoon tomato paste 1/2 teaspoon cumin 1 can (approx.400g) organic tomatoes or ¾ jar Organic Passata Sauce 2 tablespoons rice malt syrup 1 tablespoon cider vinegar 1 tablespoon honey (optional) 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard A few dashes Tabasco (optional) Freshly ground pepper & salt (pink or sea salt)

In a saucepan over low heat mix the tomato paste and cumin. Add the tinned tomatoes or Passata Sauce and all remaining ingredients. Stir until combined and simmer for 5 to 10 minutes, until thickened to your liking. Taste and adjust salt, pepper, or other seasonings as you see fit.

This sauce will keep refrigerated for about 2 weeks or can be frozen for up to 3 months.

Eating the Rainbow

Healthy food

 

Green – spinach, lettuce, kale, watercress, broccoli, rocket, zucchini, beans, kiwi fruit, avocado, nori seaweed, grapes, green capsicum.

Red and Pink – watermelon, strawberries, tomato, pomegranate, red capsicum, raspberries, chilies, red apples.

Yellow and Orange – carrots, yellow capsicum, sweet potato, oranges, mango, yellow nectarines

Blue and Purple – blueberries, blackberries, beetroot, purple carrots, purple potato, red cabbage, purple grapes, fresh figs, kidney beans, red rice.

Black – black rice, black beans

White – garlic, onion, potato, mushrooms, white beans

rainbow foods

Nourishment Week Meal Plan

Vegan

IMG_9437Nourishment Week Meal Plan

Meals are suggestions and can be eaten on any day in any order!

I have just come back from 12 days in New Zealand and I am lucky enough to be going away again in 2 weeks to Bali for another mini break. I don’t normally jet set this much but we are squeezing in an extra trip before my littlest turns 2 and we have to start paying full fare! So whilst I was in New Zealand I over indulged as I do on holidays, and I know I will do the same in Bali. I must say I love it! I love just chilling out with everything, my food included. I still exercise and move my body and I am conscious of what I am eating but I certainly relax with everything and consume a little too much wine, if I am honest :).

As I only have a week and a bit before I leave again I want to give my body a boost and pump it full of as many nutrients as I can over this next week. I want to give it a break from certain foods and over digesting and give it some extra love and fuel. I am calling this my Nourishment Week, I normally eat 80:20 sometimes 90:10 depending on what I am working on. And I don’t believe we need to be perfect all the time, however when I have overindulged I always try to give back to my body a little. Some people may call this a detox but I prefer to use the word Nourishment so it doesn’t feel like I am depriving myself of anything, I am doing the opposite, I am filling up my reserves.

Nourishment Week is about pumping up the nutrients and really giving your body some extra nutrition to help it function at its best! It will kick off Monday and end Sunday and my hope is that you get some inspiration and ideas of meals and “add in’s” that you can KEEP in your diet even when you stop Nourishment Week. If it is too much for you to do the whole week, no worries, maybe you will just follow a couple of the meals or keep the information for a later date. It is flexible and you work with what you can. You may also decide that you can do Nourishment week for longer than a week, maybe 2 or 3 and that is completely safe too.

For this one week (I would normally do between 1 & 4 weeks but I only have time for 1) I am not 80:20 I am 100%. I like to pump up the nutrients whenever I can but this week I am paying particularly strict attention to each meal to g

et the most out of it and adding in whatever I can to improve the nutrition. I am also removing a few things that I know my body could do with a break from. You may find you just get a couple of hints and tips out of it that you can then implement into your normal diet everyday to pump up the nutrients all the time and that would be amazing as we

Please Note/ The below meal plan is a suggested only for healthy individuals, it is not recommended for pregnant or lactating women, children or people in altered health states.

Nourishment Week Meal Plan

IMG_3460

Hints & Tips

  • Think colour and rainbow at most meals
  • Lunches are rainbow salad bowls with leftovers or green smoothies
  • Golden Milk, fermented vege & Kombucha should be consumed daily
  • If you can’t go without bread buy sprouted breads or Paleo bread
  • Drink plenty of water 2L minimum (herbal teas and warm water can be included)
  • Soup can be prepped on weekend and frozen or kept in the fridge
  • Roast an organic/free range chicken drumsticks or slow cook and use extra meat for lunch salads
  • I don’t recommend to much snacking try to stick with 3 meals per day if possible and stop eating by 7pm at the latest.
  • Drink plenty of varied herbal teas and enjoy a GOLDEN MILK every night for Nourishment!
  • Include plenty of nuts seeds, tahini & good quality cold pressed oils.
  • Nut butter is similar to peanut butter but made with other nuts such as almonds & cashews. ABC spread is sold at Coles and Woolies it contains Almonds, Brazil Nuts & Cashews.
  • On Saturday or Sunday ensure you have done the grocery shopping for first half of the week at least.

Weekend Prep if Short on Time

  • Prep roast vegetables – carrot, sweet potato, pumpkin, parsnip, beetroot or whatever you want to use. Roast in EVOO, coconut oil & sprinkle with herbs.
  • Bone Broth (see recipes) or buy a good quality one from health food shop, use this for soup bases.
  • Vegetarian Chili can be prepped on weekend and frozen just add extra vegetables such as zucchini noodles or greens to serve
  • Cut up all vegetables that can be stored pre-cut; e.g. broccoli, cauliflower, carrot, store in containers or freezer bags then can simple add to stir fries or salads etc..
  • Google Mason Jar salads and see if these are an option for you.
  • Cook soaked chickpeas and beans for first few days, they will last 2-3days cooked in the fridge

 

Recipes and Shopping List coming! x

 

Courage & Vulnerability

IMG_9038I am the biggest fan of Dr Brene’ Brown, her books and work are my ethos and my long term dream is to qualify as a coach in her work (I am working on it!). Dr Brown is a researcher of shame and vulnerability and she has written 3 books (google her if you want more information). One of her biggest messages to the world is that vulnerability is courageous and leads us to connection. So in the spirit of vulnerability and courage I will share a story with you;

I occasionally get floored by a feeling of immense vulnerability, it may be similar to anxiety but I don’t fully know as I have never had an anxiety attack as such so don’t like to label it as that. It feels like butterflies in my stomach and that I’m walking around with my heart on the outside of my body and people could poke it. When this feeling happens I feel unsafe and like a child in an adult’s body.
I probably have always had this feeling on and off my whole life, coming and going in various capacities. It rears up particularly when I am living outside of my comfort zone and putting myself out there in the world more often, (Dr Brown refers to it as “living in the arena”) this is mostly with my work. Since I have made the decision to get back on the horse and ride on into the arena of life and start living my dreams professionally this feeling has been popping up more often. As it is an unsafe kind of feeling I know it also started to appear more often after both my parents passed away as they were my safety net in the world. When I used to fall into this feeling of being a child and vulnerable I could still be parented by my parents, so since they have left this earth I have had to learn to address this myself. If there was any gift in both my parents passing away (it’s very hard to find a gift in both your parents passing away from cancer) it was that I had to learn to have my own back and be my own parent, I could no longer run to the familiar safety of them and in this I learnt a strength I would not have otherwise known, I would have preferred to learn that lesson in another way but that’s not how my life turned out.

Anyway, when this feeling pops up I know exercise helps, ensuring I am taking my supplements & eating healthy food helps (as there is always a biochemical link) and leaning into my family and  very close friends helps, it also helps to be very careful about who I expose myself to when I am feeling like this. However, recently when this familiar vulnerability came up and seeming to last a few days I decided to surrendered to it, I had a ‘me day’ and lay on the couch. I tuned out of the world to tune into myself! I just sat with the feeling and accepted that I need to learn how to manage this so I can continue to live in the arena.  After a few hours it had shifted and by the next day I was ready to face the world again. I had to feel the feeling; I had to dive into it, allow it and let it have a voice so I could feel functional again and move forward. That is very new for me and very rare in our society to sit and just be without trying to change it.

In our fast paced world we are being steered away from feeling our feelings, encouraged to strategize them out, rise above them and not to show them in our Facebook perfect lives. Where does connection lie in that? Where connection lye with ourselves in that world and if we cannot connect with ourselves it can be hard to connect properly with others.  What we resist persists, so I am encouraging people to feel their feelings, all of them, even when it’s unpleasant. They will change and you will change and if you don’t they will only get stuffed on down waiting to rear up at a later date in a more dramatic way.

I know it won’t be the last time I feel this feeling of immense vulnerability/anxiety but next time I will know that perhaps I need to surrender and take some time out from the world and recharge. My hope is that we can all live “in The Arena” and all learn to feel what we need to feel and learn what we need to learn.

If you have any concerns about your health or want some support please contact me.

Cassandra x