BeAlive Wellness

A Small Group Ministry of the Rock Church

Resilience and Joy are coming up next!

We are half way through this session! Thank you for coming and for your participation. We are so excited to be meeting new people each week and hearing your stories and testimonies. We are always available for prayer or if you have any questions along the way. On Thursday we will hear from Dr. Vanessa Reynolds and Dr. Beatrice Kangah; two women of God who are sharing on resilience and stress management as well as finding joy in daily life. We look forward to seeing you on Thursday at 6:30pm.


Homework: "Activity Exercise"

Pg 33: Healthy Habits Inventory for Movement

Recipes


Buffalo Cauliflower:

I rub olive oil on cauliflower and roast at 350 degrees for 30 min to 1 hour. Then I remove from oven and put in a pot with Franks Red Hot. You can add a splash of Sriracha for an extra kick but Franks is pretty spicy!


These recipes need some tweaking but thanks for trying something new with me!

Turmeric Cauliflower:

one medium to large head of cauliflower, outer leaves removed and cut into florets
one package cherry tomatoes, washed and cut into halves
one can of cannellini beans (I used garbanzo), rinsed and drained
3 bay leaves
1/2 cup water
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 1/2 tablespoons ground turmeric
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground cumin
salt and pepper to taste

1. Preheat oven to (330˚F). In a large mixing bowl place all the vegetables and bay leaves.

2. Mix the water, oil, lemon juice, turmeric, sweet paprika, cumin, salt and pepper together and pour over the vegetables. Mix to combine ensuring they are evenly coated in the liquid.

3. Place in oven and roast for at least one hour or until cauliflower florets are golden. If you like your veggies really moist remove after this time, if you want the flavors more developed and a more caramelized dish then roast around one and a quarter hours.


Broccomole:

1 ½ cups steamed broccoli

1 Can of white beans

1 ½ tablespoons fresh-squeezed lemon juice

¼ teaspoon ground cumin

1/8 teaspoon garlic powder

½ tomato, diced

1 scallion, sliced

1 jalapeno, chopped (I used a half)

Directions

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.

Add the remaining ingredients and mix well by hand, but do not blend.

Chill before serving for best flavor.

Our final week: June 18 We will have a "healthy potluck" and physician panel

It's time to get some practice at making some healthy potluck foods! Our final week we are asking that everyone bring a healthy dish to share. If you need help- email bealivewellness@gmail.com and I can give you some ideas.

But without faith it is impossible to please Him, for he who comes to God must believe that He is, and that He is a rewarder of those who diligently seek Him. Hebrews 11:6

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