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New Feature!

3/23/2018

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​I'm so excited to share with you a NEW way for members to view and select videos!  Now you can simply sort through all the videos by choosing a theme or length of a class. 
new video sorting feature
​So if you want a longer class, choose the 45 min. + tab and voila, your options pop up! 
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Newest videos are always at the top left hand corner.  
SOS Period Relief Thumbnail
The next video up will be a video for women who suffer from menstrual cramps and/or discomfort with their period - dust off your hot water bottle!
If you are using a computer to stream videos, video descriptions are visible when you drag the cursor over the videos.  This is currently not available on tablets or smart phones.

I hope this makes it that much easier to select a video and get moving!
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Roasted Cinnamon and Coconut Seeds

3/6/2018

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My new version of granola without the carbs and sugar!  Simple & delicious. Gluten-free. Sugar free. Yes! 
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Though I do sometimes simply eat a spoonful out of the jar, I'm loving adding a heaping tablespoon to celery sticks with almond butter or to a little yogurt with a few slices of apple or banana. 

The mix in this recipe is with sunflower seeds, pumpkin seeds, buckwheat, flaxseed and sesame.

Why seeds you may ask?  From what I've read about seeds they are extremely nutritional because they contain all the starting materials necessary to develop into complex plants.  Some of this goodness includes: essential fatty acids, digestible protein, vitamins A, B, C and E, minerals calcium, magnesium, potassium, zinc, iron, and antioxidents.  What's not to love?

They're great to have around for healthy snacking.  And it's super easy to make!  You can play with the amounts of cinnamon and salt to your taste as well as different combinations of seeds.  
Ingredients:
  • 250 grams (scant 2 cups) seeds
  • 50 grams (1/2 cup) unsweetened shredded coconut
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon coconut oil (room temperature)
Directions:
  1. Preheat the oven to 175°C/350°F.
  2. Combine the dry ingredients in a small bowl.
  3. Using your hands, mix in the coconut oil.
  4. ​Spread the mixture in a single layer on a baking sheet. 
  5. Cook for 5-7 minutes.  Allow to cool before storing. Will store for a month in an airtight container.​
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