Carolynn Younghusband, Wellness Consultant & Integrative Holistic Wellness
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Carolynn Younghusband, Wellness Consultant & Integrative Holistic Wellness

Holistic health, alternative medicines, spirituality & more

connecting your Mind, BodY & Soul by  reconnecting with your true essential human nature 

Keep Your Opinions to Yourself- Drop the Judgement

2/15/2014

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One of the most powerful things you can do to improve any relationship and to increase the amount of happiness you feel is to not get involved with your judgments. Be aware of judgmental thoughts (notice them when they arise in your mind), accept that they are there (don't think they shouldn't be there), and then choose to not dwell on them or give voice to them. Judgments are probably the one thing that interferes most with love and sustaining relationships. Judgments and the criticism that flows from them kill love. Even small doses of criticism when engaged in day in and day out can poison a relationship. They kill the love that is there and leave anger, resentment, and hurt in its place. So the very first principle for a more loving relationship is to ignore your judgments and don't express the criticism that is the natural result of judgment. 
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Thoughts on Relationships Post Valentine's Day

2/15/2014

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An insight Neale Donald Walsch received in one of his conversations with God:

“The purpose of a relationship is to decide what part of yourself you’d like to see ‘show up,’ not what part of another you can capture and hold. There can only be one purpose for relationships, and for all of life: to be and to decide who you really are."
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Healing Squad News

2/10/2014

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Something to Believe In

2/9/2014

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The Serenity Prayer

God grant me the serenity
to accept the things I can not change; courage to change the things I can; and wisdom to know the difference.

Living 1 day at a time; Enjoying 1 moment at a time; Accepting hardships as the pathway to peace; taking, as He did, this sinful world as it is, not as I would have it;

Trusting that He will make all things right if I surrender to His Will; That I may be reasonably happy in this life and supremely happy with Him

Forever in the next.

Amen.




---Reinhold Niebuhr









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Holisitic Services - Licensed Massage Therapy & Yoga

2/9/2014

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Healing Services for Mind, Body & Spirit

20% Discount Off Registered Massage Therapy Services & Yoga

Roncesvalles Village, the Junction, Humber Bay, Lakeshore West, all Central Toronto & West GTA




Contact Carolynn Younghusband 41 6-320-6908

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Find Carolynn Younghusband with YELP.ca

2/9/2014

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The Yelp Team
www.yelp.ca
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Alternative Healthy Greek Salad

2/7/2014

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By Mayo Clinic Staff Dietitian's tip: Although spinach is a good source of iron and calcium, the oxalic acid in this vegetable prevents their absorption. Vitamin C can help reverse this. Eating this salad along with vitamin C-containing juice or fruit, such as oranges, can help improve absorption.

Number of servingsServes 8Ingredients
    For the vinaigrette

  1. 1 tablespoon red wine vinegar
  2. 1 tablespoon fresh lemon juice
  3. 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 2 1/2 tablespoons extra-virgin olive oil
  7. 1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes
  8. 1 pound spinach, stemmed and torn into bite-sized pieces
  9. 1 English (hothouse) cucumber, peeled, seeded and diced
  10. 1 tomato, seeded and diced
  11. 1/2 red onion, diced
  12. 2 tablespoons pitted, chopped black Greek olives
  13. 2 tablespoons crumbled feta cheese
DirectionsPosition a rack in the lower third of the oven and preheat to 450 F (230 C). Lightly coat a baking sheet with olive oil cooking spray.

To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.

Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.

In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.

Nutritional analysis per serving
  • Total carbohydrate 9 g
  • Dietary fiber 3 g
  • Sodium 245 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Cholesterol 2 mg
  • Protein 3 g
  • Monounsaturated fat 3 g
  • Calories 88
DASH Eating Plan Servings
  • Fats and oils 1
  • Vegetables 2
  • Sample DASH menus
Mayo Clinic Healthy Weight Pyramid Servings
  • Fats 1
  • Vegetables 2
  • Sample menu
Diabetes Meal Plan Exchanges
  • Fats 1
  • Nonstarchy vegetables 2
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

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