“A careless word may kindle strife, a cruel word may wreck a life, a timely word may level stress, a loving word may heal and bless.”
A Health Coach is a mentor who helps people make healthy lifestyle choices and achieve personal wellness goals. Whether the desired outcome is weight loss, boosted energy levels, or improved digestion, the Health Coach focuses on the individual needs of each client and works within the realities of their day-to-day challenges. By helping clients make manageable behavioral changes that can be maintained over time, a Health Coach, empowers people to take responsibility for their own health and feel their best.
There is now a huge demand for Health Coaches. As the healthcare system shifts towards preventive care, Heath Coaches are gaining increasing recognition in the world of health and wellness. Watch the video below to learn how Health Coaches can help reverse the health crisis:
Send me an email at email@example.com if you are interested in improving your health and holistic wellness!
1 medium onion, chopped 2 parsnips or carrots, chopped 1 tablespoon sesame or olive oil
1 cup red lentils, washed
5 cups water
2 teaspoons cumin
1 teaspoon lemon juice
1 teaspoon sea salt
Chopped parsley or scallion for garnish
1. Heat oil in a pot and sauté onion and parsnip for 10 minutes.
2. Add washed lentils and water and bring to a boil.
3. Skim off the foam. Lower the heat, add cumin and simmer, covered, for 20 minutes.
4. Add the lemon juice and salt. Simmer for another 2-3 minutes.
5. Serve in individual bowls and garnish with parsley or scallion
1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
4. Uncover, add sea salt and stir until water evaporates.
• Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.
1 cup sunflower seeds
1/2 cup sesame seeds
1 tablespoon poppy seeds (optional)
1 1/2 tablespoons olive oil
1 tablespoon maple syrup
1. Preheat oven to 375 degrees.
2. Combine sunflower, sesame and poppy seeds in a blender. Blend until combined.
3. Add oil and maple syrup, blend again until mixture resembles dough.
4. Roll dough into several long pieces and place them on a lightly oiled baking sheet.
5. Bake for 15-20 minutes.
1/2 small red onion, finely diced
1 small tomato, finely diced
1 jalapeno pepper, minced (use seeds if you like it hot)
1/4 bunch cilantro, minced
Juice of one lime
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 large jicama
Carefully cut open each avocado, remove the seed and scoop out the meat into a mixing bowl.
Add onion, tomato, pepper, cilantro, salt, pepper and lime juice.
Mix with a fork until you reach the desired texture for you guacamole.
Peel the jicama and slice into sticks.
Dip one into the guacamole to taste and adjust seasonings as necessary.
Note: Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that is mild in flavor. It is also known as Mexican yam or Mexican turnip.
2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seed, raw
2 cups dried cranberries
1 tablespoon olive oil (optional)
1. In a bowl mix together almonds, pecans, walnuts and seeds. Cover with water and soak overnight.
2. Preheat oven to 300 degrees.
3. Rinse and discard soaking water.
4. Add cranberries and add olive oil. Mix until everything is coated well.
5. Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.
6. Cool and store in air tight glass container.
• Try any nuts and dried fruit you like.
• The nuts and seed do not have to be soaked or can be soaked for a few hours, but doing so helps their digestibility.
Prep time: 10 minutes
Soaking Time: a few hours
Cooking time: 0 minutes
Yields: 10 people
1/2 cup rolled oats
3/4 cup almonds
1/2 cup sesame seeds
1/2 cup apple juice
1/2 cup brown rice syrup
3/4 cup poppy seeds
1. Soak dates with oats in water for a few hours, then drain excess water.
2. Add dates, oats, almonds, sesame seeds, juice and syrup to a blender. Blend until chunks become very small, but are still visible.
3. Form little balls with mixture.
4. Roll in poppy seeds.
• Try squeezing lemon or ginger juice for added zing!
2 cups spelt flour
1/2 cup finely chopped fresh parsley
1/2 teaspoon sea salt
2 eggs, beaten
1 cup grated or finely chopped veggies
1 cup soy or rice milk
1. Preheat oven to 325 degrees.
2. Lightly grease a muffin tin.
3. Mix flour, parsley and salt in a bowl.
4. Make a well, add eggs and veggies.
5. Mix lightly, gradually adding milk.
6. Mixture should be lumpy. Do not over mix.
7. Fill each muffin cup 2/3 of the way full.
8. Bake for 12 to 15 minutes.
9. Remove from the oven and let cool before serving.