On Friday, October 2, 2015 we lost a great mind and wonderful woman -- Dr. Lorraine Hurley. She was hit by a truck while riding her bicycle and did not survive. Please see Boston Globe report here. Lorraine was a very brilliant and concerned human being; I first met her when she joined the Carnicom Institute after learning about the condition known as Morgellons. Her insights into health and maintaining health were what ultimately caused her to leave conventional medicine and begin a new journey, which she talks about in the interview below, along with an enlightening discussion of the history (and philosophy) of medicine in this country! Lorraine became a radio host with shows called "Uncommon Awareness" and "Having the Guts to Heal." I saved her last newsletter for some reason; it came after a long interval, and I have posted it for you (click on Read More link below). Many will miss her; she was way ahead of her time.
Greetings and welcome to the June 2015 Edition of the Uncommon Awareness newsletter. It has been a while since i have communicated and apologize for the delay. Much has happened in recent months that I want to share with you.
I left GCN in early May due to contractual disagreements. Prior to my departure I took a course in video production with the goal of going from radio to video casting of an independent internet TV show. That is still my goal and I will launch by early September. Before I tell you about what is upcoming I would like to express my gratitude for your support of Uncommon Awareness. It was an amazing 2 years of hosting some phenomenal authors, researchers, scientists, inventors, innovators, truth activists, practitioners, spiritualists and many others who generously give of themselves for the betterment and education of our world.
At present there are 2 projects that are developing simultaneously. One is entitled Alignment of Hearts: The Global Synchronization Project. The other is being developed from the twice monthly Evolving the Species roundtable that I broadcast with Dr. Dean Lloyd and Am Rosen.
As I complete work on the website and invite other groups to participate I will inform you of these developments. This is a project by the people for the people that is rooted in the realization that our thoughts and feelings manifest as circumstances in our lives both individually and collectively. Too few are either unaware of the power of their own minds or are unaware of how to work with it and others to create synergistic solutions to the problems that assail us.
Evolving the Species will focus on creating the best state of health possible across the body/mind/spirit continuum of our lives. We believe the future of health care is self-care and it is our intention to facilitate others into embracing the unfoldment of their highest and greatest potential.
So stayed tuned and once again, I extend sincere gratitude for your support and contributions to Uncommon Awareness. The experience of communicating with hundreds of others around the world for the purpose of opening our world to the incredible opportunities before us was an immeasurable gift.
Following are some links and articles I hope will be of interest and value to you.
WHAT'S NEW IN THE WORLD OF QUANTUM?
CONSCIOUSNESS SCIENCE KEPT HIDDEN
This is a long you tube featuring contemporary luminaries in the science of consciousness and the human mind. https://www.youtube.com/watch?v=LFSRTsLOiv0. It makes the point eloquently that our minds are unlimited in their potential.
I came across an article on MedGreenInfo on black seeds. Amazing food. The article is entitled Black Seeds; The Remedy for Everything But Death, and thought hmmmm, I wonder if anything has been written about the health benefits of making certain seeds a regular part of our diet. Silly huh, with the internet being what it is! Below are some article links on seeds. Many of which I have learned to make a regular part of my diet over the years. Particularly buckwheat, quinoa (yep, both are seeds, not grains) pumpkin, hemp, chia, flax and sunflower. I always use raw seeds. They can be eaten as is, soaked, sprouted, ground and form the basis of many raw vegan dehydrated replacements for cooked food. Many seeds can replace grains in general and gluten in particular. The health benefits are incredible. Bon appetite!
Ever wonder why you feel so good amidst bodies of water, particularly water falls and crashing ocean waves? The answer is negative ions. Turbulent and vorticed water release an abundance of electrons or negative ions and these have immense healing effects.
"Negative ions enhance our mood, stimulate our senses, improve appetite and sexual drive, provide relief from hay fever, sinusitis, bronchial asthma, allergies, migraines, even post operative pain and burns. Negative ions stimulate the reticuloendothelial system which is a group of defense cells in our bodies which marshal our resistance to disease. Negative ions promote alpha brain waves and increased brain wave amplitude which results in a higher awareness level. The body is better able to absorb oxygen into the blood cells, oxidize serotonin and filter airborne contaminants." To read the entire article go to https://pranaviewaustralia.wordpress.com/2012/03/27/the-power-of-negative-ions-the-ocean-and-bodies-of-water/.
Are you aware that most vitamin C in supplement form is made from genetically modified corn? Don't feel bad if you don't, most people don't realize this and supplemental vitamin C is one of the best things you can do for yourself. So the solution? Make your own. I came this suggestion a while back and have begun making my own vitamin C with the rinds of citrus, any citrus--lemons, oranges, limes, grapefruit. Here is a how to article with additional information on the benefits of drying and grinding citrus peels to obtain natural, enzyme rich vitamin C with all the flavanoid co-factors found in nature.
Did you know many of the health benefits of watermelon are in the rind? Well, it's true. One of the best ways to get the nutrients in watermelon is to juice it rind and all. Here is an article on the health benefits of juiced watermelon. We can't obtain local produce yet but it's only a matter of a few weeks before the famers markets are in full swing. Keep in mind, the fresher your food the better.
2. Place quinoa on a jelly-roll pan. Bake at 350° for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and 1/4 teaspoon salt; stir to combine. Add 1 tablespoon oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes.
3. Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Combine leek mixture, tomatoes, thyme, and remaining ?1/2 teaspoon salt in a medium bowl; let stand 5 minutes. Add egg whites, stirring to combine.
4. Arrange tomato mixture in crust; sprinkle with cheese. Bake at 350° for 15 minutes or until filling is set. Let stand 10 minutes; cut into 8 wedges.
3/4 cup quinoa, soaked for 6 - 8 hours (or overnight)
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup tomato sauce
1 cup shredded goat cheese
Red pepper flakes
Preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
Thoroughly rinse quinoa, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.
Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes until cheese has melted and started to brown.
Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!
This recipe was in one of my first emails. It is repeated here because it does great things!!!
Here's something you probably didn't expect ;-). Summer time can take it's toll on your hair. From sun and salt water or chlorinated pools we can do battle with frizzy dry hair. The following recipe is taken from Rawmazing.com and works wonders. At least it has for my curly and often dry mop!
Rosemary Avocado Coconut Oil Hair Mask (makes one mask)
2 tablespoons coconut oil, melted
10-20 drops rosemary essential oil
1. Combine all ingredients in food processor.
2. Paint on hair, then squeeze to distribute evenly.
3. Leave on for 1/2 hour and shampoo out.
This easy to make, deliciously rich hair mask is a great natural treatment for dry hair. The rich oils from the avocado and coconut oil make your hair feel soft and thick. The rosemary will also contribute to soft, shiny hair. On top of that it is a great scalp stimulator, fights hair loss and also is anti-bacterial.
We use an old basting brush to apply the mask to hair but you can also just spread it on with your fingers. Make sure you massage it into your scalp, too.
I have had a bumper crop of cucumbers this summer. I juice them, make cucumber masks, give a lot away and have discovered some fabulous recipes. The following is a list of 16 health benefits of cucumbers. A then a couple of recipes. They are an amazing fruit (yes, they are technically a fruit). ENJOY!
Here is a short list of the impressive health benefits that a cucumber carries:
Keeps you hydrated. If you are too busy to drink enough water, munch on the cool cucumber, which is 96 percent water. It will cheerfully compensate!
Fights heat, both inside and out. Eat cucumber, and your body gets relief from heartburn. Apply cucumber on your skin, and you get relief from sunburn.
Flushes out toxins. All that water in cucumber acts as a virtual broom, sweeping waste products out of your system. With regular use, cucumber is known to dissolve kidney stones.
Lavishes you with vitamins. A B and C, which boost immunity, give you energy, and keep you radiant. Give it more power by juicing cucumber with carrot and spinach.
Aids in weight loss. Enjoy cucumbers in your salads and soups. My favorite snack? Crunchy cucumber sticks with creamy low-fat yogurt dip.
Revives the eyes. Placing chilled slices of cucumber on the eyes is a clichéd beauty visual, but it really helps reduce under-eye bags and puffiness.
Cuts cancer. Cut down your risk of several cancers by including cucumber in your diet.Several studies show its cancer-fighting potential.
Stabilizes blood pressure. Patients of blood pressure, both high and low, often find that eating cucumber brings relief.
Refreshes the mouth. Cucumber juice refreshes and heals diseased gums, leaving your mouth smelling good.
Helps digestion. Chewing cucumber gives the jaws a good workout, and the fiber in it is great for digestion.
Smooths hair and nails. Silica, the wonder mineral in cucumber makes your hair and nails stronger and shinier.
Soothes muscle and joint pain. All those vitamins and minerals in cucumber make it a powerful enemy of muscle and joint pain.
Keeps kidneys in shape. Cucumber lowers uric acid levels in your system, keeping the kidneys happy.
Good for diabetics. Patients of diabetes can enjoy cucumber while also reaping its health benefits: cucumber contains a hormone needed by the cells of the pancreas for producing insulin.
Reduces cholesterol. A compound called sterols in cucumber helps reduce bad cholesterol.
THAI CUCUMBER SALAD
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: SERVES 4 as a Side Dish
1 English Cucumber, peeled
1 red bell pepper, diced
3 green onions, thinly sliced
1 loose cup fresh coriander/cilantro, lightly chopped
optional: 1/2 loose cup fresh basil, lightly chopped
1/4 cup dry roasted peanuts, ground, lightly chopped, or left whole
juice of 1/2 lime
2 Tbsp. fish sauce
2 cloves garlic, minced
1 Tbsp. soy sauce
1-2 tsp. Thai chili sauce OR 1/4 to 1/2 tsp. cayenne pepper or dried crushed chili (to taste)
1+1/2 to 2 tsp. sugar
Cut cucumber in half lengthwise, then continue slicing lengthwise until you have about 8 long strips. Now slice strips the other way to create bite-size rectangular chunks. Place in a salad bowl.
Add red pepper, green onion, fresh herbs, and peanuts to the salad bowl.
Combine the dressing ingredients together in a cup, stirring to dissolve sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: noe that the dressing will taste salty and pungent now, but will be perfect once it is combined with the salad.
Pour dressing over the salad and toss well to combine.
To serve, top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours if making ahead of time