Category Archives: Food IS Talking Recipes

The Power of the Creative Moment

“We are in the “Presence” of our Creator (God if you will)
when we are in the creative moment”.

I experienced this in a most real way this weekend and yesterday as I worked in the kitchen training two new chefs so I can expand myself and stay focused on the healing work that is mine to do and the books that are mine to publish.

I’ve learned there is “Nothing for Nothing”. There is Good to be uncovered in all things. Situations that seem most inconvenient can lead us into massive, mind-bending revelations if we remain open to them.

What was the inconvenience? My air conditioner went out this last Friday evening .   Terrible timing! Not only are we in the “Dog Days” of summer in Texas, my son (an A/C guru) had just left town. “After hours and weekend services” (emergencies) are super expensive.   I knew my son would be back on Sunday evening and I was willing to wait it out.

However, leaving for cooler shelter was not an option…I was committed to training these chefs Saturday, Sunday and Monday. I needed them trained this weekend for chef services already committed to. I texted them and explained the situation, telling them I would totally understand if they wanted to re-schedule. One said “no problem”. She has owned several restaurants and is used to hot kitchens.   “If you can’t take the heat, get out of the kitchen”…right? Things shifted with the other and she ended up coming on Monday (I thought the A/C would be fixed by then).   As it happened I ended up not cooking on Saturday. It was late Monday night before the air-conditioning was up and running.

Over the course of the day on Monday all three of us experienced the same “ah ha”. When we were focused on the cooking; totally engaged in creativity, we were completely unaware of the heat. We started at 92 degrees and ended at 97. (Saturday was not so bad. The house had not had enough time to really heat up.)

We noticed at one point none of us had broken a sweat! As soon as we brought our focus back into our surroundings we begin to notice the heat. It was only then that we became uncomfortable and wet.

What could have been a miserable experience, became a pleasant and even at times a joyful and fun one, full of awe and wonder as we became aware of this phenomenon.

What became so clear to us through this experience? What we focus on becomes our reality. This is Quantum Physics in a nutshell.   And, the world disappears as we come into the Creative Presence.

“There is a way to be in the world and not of it”. This is the way.   We are spirit having a human experience. We are in a body, but what the body experiences does not define us or change who we truly are.

“Nothing we could ever think, say or do will ever change what is True”.

When we are in our creative, infinite, undefinable state of being, we are living our True Nature as timeless spirit.

I challenge you today to prove this to yourself. Our faith is reinforced through experience. Change you focus, or as a client so eloquently said the other day, “Take a Shift!” Shift the focus of your thoughts and see what happens. Take note of what happens when you are in “creative mode”. Bear witness to how the world disappears and with it any discomfort as you come fully into the present moment.

I would love to hear about your “Creative Moment” experiences with this experiment. Email me…[email protected]

Here’s to your Peace, Joy, LOVE and Abundant Health!

P.S. Stay tuned for “Could Mindfulness be the Cure for Forgetfulness”.

A Surrender Experiment

You may have heard that “giving and receiving” is all the same. More accurately; they work together – NATURALLY. What is receiving? The word “receive” contains the energy of surrender; to allow –surrender to. Interesting…the word “give” is also infused with the energy of surrender; to give up.
Let me tell you a story….

The story starts with a book, “The Surrender Experiment” by Michael A. Singer. I had already read his book “The Untethered Soul” and it was super affirming of my current understanding of who I AM. It is one of those books I recommend often. Then The Surrender Experiment showed up on my radar. Honestly, as I write this I don’t know how it came to me. I just know it resonated at such a deep level I could not put it down or better said – turn it off. I listened to Michael himself tell the story on Audible.

Let me say right here, I am a book-a-holic. The thought of listening to a book never really appealed to me. I enjoy reading a book I can hold in my hand. Then came Audible. I love listening when I’m driving. It makes the drive so much more fun! And, I’m able to enjoy even more books.
Anyway, I had no idea the depth of this man’s journey. I had no clue what had been built or how far his reach was due to his decision to just surrender to life; going where life led. Never saying NO to whatever life dropped at his doorstep. Just allowing life to unfold without resistance.

We think we know what is best for us. We do not. Or, our “Ego” mind does not. The Universe (God) wants to give us every “Good” thing. We are good at blocking this good with our mind and then actions.

This book was the first in a series of synergistic events that would unfold over the course of two weeks and leave me changed. I love it when something or someone has that effect on my life. I love having my mind blown. I couldn’t always say that…

The second event came in a dream. All I remember is a pelican with its gullet full…bulging. I know that we have animal messengers. I have lots of experiences around this magical way of receiving divine messages. Another story time…

I didn’t tune-in to that message right away. It would be several days before I remembered again and discerned the message (God’s timing is impeccable). “Animal-Speak” pocket guide by Ted Andrews is a super helpful tool I use to steer me in the right direction. However, just like Archangel Michael Card Readings (the only card readings I do), I realized a long time ago that the entire message on the page may not be relevant. My inner guidance discerns the specific meaning for me or for my client. The sentence on the page that was most relevant – “Give what you can to others”. Hummm…. “I wonder what that means?” “More volunteer work – maybe?”

A few days later, I’m in a session with a client in Florida and she says I remind her of a healing facilitator named Charlie Goldsmith. In the wee hours of May 6^th I thought to look him up. (I realized just now as I write, 5/6 = 11. That sweet number that lets us know we are on the right track). Part of the message of the pelican became immediately clear when I read Charlie does not charge for his services, (I didn’t realize then the pelican’s “full gullet” also had meaning). Shocked, I asked “Spirit, are you telling me to give my services away?” I heard, “Give yourself away”.

As you can imagine, the idea was a little scary – A LOT scary. Just to be on the safe side, I asked, “Spirit…show me one more thing I cannot argue with and I am ALL IN!”

I awake the next day and as I’m getting ready for church I remember I volunteered to read “The Daily Word”. I said to myself, “I had better get my rear in gear if I’m going to be on time”. I needed to be there an hour before the service to practice. Not that it takes an hour; there are several volunteer speakers that practice during this time.

During my drive time to church (about 35 minutes) I am quiet; no music, no distractions. It is a time I cherish as I often receive divine messages along the way. I am in receiving mode. Several times I tear up and I don’t know why. It is a joyful energy that is bringing the water. By the time I pull up to the light at Mockingbird and Central I KNOW I’m going to receive the divine answer I asked for at church and it is going to move me to tears – it already had.

I received the answer as soon as I opened to the Daily Word for May 6^th, 2018. Here it is in its entirety:

Sunday, May 6, 2018
Helping Others

I AM GRATEFUL TODAY FOR EVERY OPPORTUNITY TO BE OF SERVICE TO OTHERS.

Again and again in his earthly ministry, Jesus called us to have faith—the faith of a child, faith as small as a mustard seed. We may assume that it’s only with enough faith we can do the work that is ours to do. Today I recognize that quite the opposite is true!

By reaching out, extending love, and helping others in their human experiences, my faith grows. Belief becomes easy when I can clearly see the spiritual power my actions create!

My choice, then, is not a blind faith but a perceptive faith. I recognize the good I can create in the world and I strengthen my faith through the actions I choose.

Give and it will be given to you. A good measure, pressed down, shaken together, running over, will be put into your lap; for the measure you give will be the measure you get back.—Luke 6:38
© 2015-2018 by Unity. All rights reserved.

As soon as I read the affirmation, I found myself vibrating from head to toe. But, this is not the end of the story…

I was pretty overcome. Yes, the tears flowed. When it was time to read the message to the congregation I had put myself back together – somewhat. I wasn’t able to hold it together completely. I was moved again as I read the bible scripture. Several people noticed, included Rev. Karen. I asked her if we could talk about what had just happened after the service.

We sat together in the church courtyard where the most amazing, majestic oak tree graces the church with her wisdom and protection.

When I told her what I was being guided to do. She nodded lovingly and reassuringly. I’m thinking, “Whew! She doesn’t think I’ve lost my mind!” She too has been guided to give of herself in similar fashion. She then asked a very profound question; something I hadn’t thought of yet, “Gail, if someone offers you money – what then?”

My left ear popped with that question. Those who know me, know this means I am receiving a divine message. I say to Karen, “Spirit has something to say.” I quiet my mind and this gentle voice tinged with a little humor says, “Gail, surrender to receiving”. I understand the humor. You see, I’ve gotten A LOT better at giving (sometimes until it hurts), but receiving has always been hard for me. Can you relate? I have resisted my Good and a helping hand as long as I can remember.

Reading the Daily Word message again, I realized I was being called into a “surrender experiment”. And it wasn’t just about giving, but also receiving. This was the meaning of the Pelican’s full gullet. My faith is about to grow to an unshakable level.

At the moment of surrender – when I said YES, an unexpected sense of peace and euphoria (an odd combo) enveloped me; confirmation I had answered correctly. This feeling comes rushing back whenever I think about this moment.

The next day I lie down for a nap, with a few questions rolling around in my mind as drifted off; “How does this work? What does it look like? How do I proceed?” The answer woke me up. My eyes flew open when I heard, “It works naturally. Receiving is built into giving. It was designed that way”.

Mother Nature mirrors for us our natural way of giving and receiving. The womb of creation nurtures all of life and all life forms in nature nurture Mother Earth. There is nothing to earn. The circle of life just is.

The heavens mirror for us unconditional love. We can see that the sun, the moon and the stars shine on everyone equally without condition and ask nothing in return.

On Tuesday, I knew exactly how to bring my website and online scheduler in alignment with this “surrender experiment”. Here is how it works:

All energy work (the gift) will be given without condition. This includes:

“Food IS Talking” Intuitive Food Compatibility Sessions
Chakra Work
Energetic Skeletal Alignments

I will accept “love donations” only. No suggested amounts will be given (all pricing has been removed from the website).

If it is determined I can help, I extend this help regardless of the ability to pay.

I know by “letting go of the wheel”, not only will my needs be abundantly met; doors will also be opened to others to receive the help they need. This reminds me of something I read in the “12 conditions of a Miracle” by Todd Michael. It went something like this, “When what you desire is in alignment with what is Good for everyone – you will not be denied”.

This Memorial Day weekend it will be 3 weeks since receiving “The Message”. I am already blown away by the experience so far. I realized last Sunday as I was writing my tithe check for the week prior, it was the largest one for the year! This week I am able to give even more. I feel so blessed and grateful!

Here is the rest of what I heard…

1. The perceived self-worth of many is directly tied to the world’s monetary system. For instance; it is generally accepted that without a formal education you will not be able to “earn” a living wage. The more expensive the education the higher the income. Without an education you are considered practically worthless.

I let this idea hold me back from sharing my gifts initially for fear I would not be taken seriously without an expensive education and I might starve. The intuitive and energy healing work I do was “not learned” it was realized and keeps expanding. I do not have a bunch of letters after my name lending me credibility. We are starting to realize we can “learn” anything online and “not all knowledge is learned”. This work I’ve been given has sustained me full-time and part-time going on 8 years now.

I’ve been told over and over, “Gail, you need to charge more for your services. Your pricing is a reflection of your self-worth. People will perceive your effectiveness based on how much you charge”. If I use this tactic, the very people I came here to help may not be able to access the help.

2. What we believe about love is directly tied to a worldly system of value. Many women have come to believe that to “marry well” you must be a “good catch”; with good looks, a good education and money doesn’t’ hurt. In some countries marriages are still outwardly arranged based on money; the dowry system. Much can be overlooked when looking for a mate if the money is right. How many marry for “anything but love”. How many in past generations, including my own married to be “taken care of financially?”

We may be conditioned to monetize self-worth and love, however the “The Truth” is:

“We cannot earn what we already ARE – Love and Life”.

I guess it is time to trust Life again and its “built-in” support system of “giving and

receiving”. It is time to undo my conditioning around money and self-worth, once and for

all. It is time to release ALL blocks to receiving abundance in its many forms – including

money. To give of myself expansively and freely – I must do this. To receive abundant love –

I must do this.

I can see how this surrender thing works in all of life and this realization helps to solidify my

faith. For instance; without surrendering what “I think” to the Source of ALL Knowing, I would

not be able to do the work I’m called to do. For every question there is already an answer.

They co-exist, just like giving and receiving. I “receive” these answers on behalf of my

clients. If I can allow this, then I can allow anything.

I don’t know where this experiment is leading me and that’s okay. My ego reminds me less

and less every day that the unknown and change is scary. I wonder if it will ever completely

give up. It really doesn’t matter. I have a free will choice in who am I going to surrender to;

myself or God. I choose God.

In much gratitude and love,

Chef Gail

PS: Who wants to play with me? That could be your own surrender experiment or scheduling a session you thought you could not afford.

PSST: Below is a cool recipe to help you surrender to Summer – Enjoy!

Smokey Watermelon Gazpacho Serves 8-10
8 cups of seedless watermelon chopped in small cubes)
2 tomatoes diced
3 tablespoon extra virgin olive oil
1 yellow, orange, or red bell pepper diced
3 tablespoon white balsamic vinegar
1 cucumber peeled and diced
2 jalapenos seeds removed and diced
¼ cup purple onion diced
Juice from 1 large lime
2 garlic cloves minced
1 cup diced and peeled mango or peach (fresh or frozen)
1 ½ teaspoon smoked paprika
1 teaspoon ground chipotle pepper (or to taste)
1 ½ tsp sea salt
2 tablespoon fresh chopped basil
½ cup chopped cilantro

Process 3 quarters of vegetables and fruits with vinegar and lime juice in food processor or blender (process in batches is needed).

Pour into large bowl and blend in balance of fruit and veggies and chopped herbs. Cover tightly and chill well before serving. (This is way better the next day).

A most delicious way to get your daily quota of raw fruits and vegetables.

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you? Schedule a “No Charge” 15 minute exploratory session here: https://www.foodrevelation.com/schedule/

About Gail:

Gail Blair’s intuitive journey began as she began working her passion for food in 2009. In 2012 she birthed “Food Revelation” not having clue how relevant the name would prove to be. Shortly thereafter she experienced a “spiritual awakening” and her intuitive gifts were ignited.

As a plant-based chef turned Food & Medical Intuitive she has helped hundreds all over the U.S. and Canada remember their natural, God-given health through her “Food ISTalking” Intuitive Food Compatibility process.

Over the years, as her gifts have expanded, she has become a conduit for revelation (the name she gives to the Divine Wisdom she receives). The 7 most important revelations led her to create the Evolution of FREE Health books and video series. The “Evolution of FREE Health” is the remembrance of our natural, God-given health.

The first book released in 2016, “The Quinoa Cookbook Journey” is a super creative and tasty introduction into the series. The 2nd book in the Evolution of FREE Health series, “The 7 Missing Links to Abundant & Sustainable Health” is the focus of her latest speaking tour and the video series she is releasing to the public as she goes through the publishing process.

Keep up with Gail at:
https://www.foodrevelation.com/about/
https://www.facebook.com/foodrevelation/
https://www.facebook.com/evolutionoffreehealth/
https://twitter.com/foodrevelation
Intuitive Chef Gail Blair on YouTube
https://www.youtube.com/watch?v=-4UWl9wf5W0

Disclaimer: I am not a doctor or licensed nutritionist. I am an intuitive. Services and information provided in the form of tips, recipes, and nutrition advice does not qualify as a substitution for your medical doctor’s protocol or advice. I encourage you to trust your instincts and do what feels right to you, but seek guidance from your doctor concerning your health and wellness.

Revelations, Resolutions & Recipes

Welcome to 2018!
For the last 4 years I have chosen a word to encompass and infuse every goal for the new year. Last year it was “Expansion” and boy was it ever a year for that!

Creative expansion topped the list of all the ways I expanded. I started drawing again. Something I had not done since a child. I took me 9 months to birth the horse in my mind’s eye – I was very resistant…lol.

I started writing poetry (the latest is below) and published Christmas cards with Spiritual Artist Pete Taboada (who is an “Expander”) and Dallasunity.org.

I introduced the Evolution of Free Health video series LIVE on Facebook! And, I have a new YouTube Channel – “Intuitive Chef Gail Blair“. Talk about overcoming fear! The goal is to have the next book complete and published in the first quarter of 2018.

And, I became a Prayer Chaplain, something totally unexpected.

My WORD for 2018 did not show up until yesterday. It was a recent family crisis that brought it forward – here’s the video https://www.youtube.com/watch?v=HxkVCPuhuSA&t=2s. The word for this year is “REMEMBRANCE”. The remembrance of who I AM and who everyone is.

What ever is going on in our lives or in the world does not change the truth of who we all are at the very heart….

We are LOVE, Born of LOVE, Pure & Innocent at the root. In our human form we forget and then events help us remember. This is the year I look for the Truth in every one and every event.

The light of unconditional love is the mirror that others see themselves clearly in. “I am looking for love in all the wrong places” (In the seemingly unloving and unlovable). This is going to change everything in my world! And, I am grateful!

This is the poem that was sparked by the event:

The Tear

A New Year is once again about to be here. Reminding me that life is oblivious…It has no mission other than to support our every commission.

From the death of our Truth into life’s illusion, we experience the world and get caught up in delusion. A tear is created.

As I count my blessings, many and more. I am aware of a shift…something new to be thankful for.

The Holy Tear that tears us apart creates sacred space to mend every heart.

Without the rift we would remain forever adrift….to the Truth in our hearts that was there from the start.

Without pain and great sorrow there could be no great joy. Without anger and hate we would not know what love is about.

Without judgment, unconditional love has no meaning. We would have no reason for being.

Today I am grateful on the edge of a New Year for the river of love that flows through each tear. Filling every crevice, mending every part until the tear is no longer and we are one heart.

________________________________________________________________________________________________________

Wondering what to do with your New Year’s dinner left-overs? Here is a delicious solution:

New Year Savory Pie

(Gluten-Free, Vegan with Vegetarian option)

This is my all-time favorite savory pie! It is designed for leftovers, so feel free to use whatever is in the fridge or frozen vegetables.

The mushroom, leek and shallot sauce will be good with just about anything or add more milk for the best cream of mushroom soup ever!

The oat crust has a delicious flavor and rustic quality that is perfect for this savory pie. However, if you’re in a hurry, buy ready-made crust or just pour the filling into a casserole and top with cheese and bake….yummy!

Oat Pie Crust

1 ¼ cup of oat flour
¼ cup tapioca flour
6 tablespoon butter, cold (or Earth Balance for vegan option)
½ teaspoon sea salt
4 – 6 tablespoon cold water

Preheat oven to 400 degrees F. In large bowl, sift all dry ingredients together.

Chop butter in to cubes and cut into flour with fork until mixture is crumbly. Or use processor, pulsing a few times until butter is roughly incorporated. Mixture should resemble large crumbles.

Make a well in center of flour mix and add 4 tablespoons of water. Mix until dough holds together when squeezed. Add more water if needed 1 tablespoon at a time. If using a processor, dough is perfect when it starts to clean the sides of the bowl. Knead dough a few times and cut in half. Wrap dough in plastic and refrigerate while making filling.

Filling:

2 tablespoon olive oil
1 tablespoon butter or Earth Balance Vegan butter
3 leeks, clean and chopped with a little of the green part
2 shallots, minced (or garlic)
1 cup button or baby bello mushrooms, roughly chopped
1 teaspoon fresh chopped rosemary or ½ tsp dried
1 teaspoon fresh chopped tarragon or ½ tsp dried (thyme works well too)
3 tablespoon oat or rice flour
¼ cup dry white wine (chardonnay is good)
1 ½ cup vegetable stock (I love Better Than Bouillon concentrate in a jar)
¾ cup So Delicious coconut milk beverage, unsweetened (or organic milk for vegetarian)
2 dashes fresh grated nutmeg (or ground)
1 teaspoon sea salt and cracked pepper or to taste
1 cup wild rice, prepared (quinoa works well too)
1 bunch collard greens, chopped (boil or sauté until just tender and still bright green)
1 ½ cup prepared black-eyed peas (canned is fine – just rinse first)
2 cups cooked and cubed butternut squash
1 cup shredded gruyere or Swiss (optional for vegetarian version)

Preheat large skillet over medium high. Add butter and oil and swirl to coat skillet. Add mushrooms, shallots and leeks to hot skillet with a dash of sea salt. Sauté for about 3 minutes then add herbs. Stir frequently until leeks are translucent and mushrooms have released their moisture (5-7 minutes total).

Add flour to mixture stirring for a minute until well blended. Deglaze pan with wine and simmer for a minute. Add broth and bring to high simmer. Gradually add milk stirring constantly until sauce is thickening. Stir in nutmeg. Add salt and pepper to taste and set aside.

In a very large bowl gently mix together, rice, collards, peas, squash and mushroom, leek mixture.

Remove dough from fridge roll out each half of dough on parchment or wax paper for a 9” pie crust or 10″ seasoned iron skillet. Invert one crust into pie plate or skillet and gently peel paper away. Press dough evenly into place and finish edges as desired. Reserve other half for top of pie.

Spread veggie mixture evenly on top of finished crust. Spread cheese if desired on top of veggie mixture. Gently lay rolled out dough on top and pinch the top and bottom edges of dough together to create a tight seal.

Brush top with milk and pierce a few times with a sharp knife to vent the steam. (Or you can do a tart with top open – freeze the other half of crust).

Bake at 400 degrees F for 15 minutes then reduce to 350 degrees for 30 minutes or until pie is golden and bubbly. Let pie rest for at least 15 minutes before serving.

________________________________________________________________________________________________________

Photo Credit/Karen Guthrie

Curious if a Food IS Talking Intuitive Food Compatibility
Session with The Intuitive Chef can help you? Schedule a “No Charge” 15 minute exploratory session here: https://www.foodrevelation.com/schedule/

About Gail:

As a plant-based chef turned Food & Medical Intuitive she has helped hundreds all over the U.S. and Canada remember their natural, God-given health through her “Food IS Talking” Intuitive Food Compatibility process.

Keep up with Gail at:

https://www.foodrevelation.com/about/

https://www.facebook.com/foodrevelation/

https://www.facebook.com/evolutionoffreehealth/

https://twitter.com/foodrevelation

Intuitive Chef Gail Blair on YouTube

https://www.youtube.com/watch?v=-4UWl9wf5W0

Jack Daniels Southern Pecan Chocolate Pie

Jack Daniels Southern Pecan Pie

Gluten-Free & Vegeterian with Vegan Option

Low Glycemic – No Processed Sugar

This is a decadent, healthy spin on the best pecan pie I’ve very had! My twin brother’s. If you are up to the task, it will quite literally knock your socks off!

1 cup date syrup (see recipe below or buy prepared)

¼ cup pure maple syrup

¼ cup cocoa, unsweetened

¼ teaspoon instant coffee

1½ tablespoon arrowroot (or tapioca flour)

¼ cup Jack Daniels Tennessee Whisky (or other quality bourbon) – Optional

1 teaspoon vanilla extract

Pinch of salt

½ cup pecan pieces

1 cup pecan halves

For glaze:

¼ teaspoon smoked paprika

¼ teaspoon cinnamon

¼ cup agave syrup

Preheat oven to 350 degrees. In large bowl, whisk together all ingredients (except pecans) until very smooth. Use a processor if you prefer. Fold in pecan pieces.

Pour mixture into 9” pie crust (see below) and spread evenly. Arrange pecans halves on top. Bake for 30 minutes.

Whisk together glaze ingredients. Remove pie from oven and lightly brush pecan tops. Return to oven and bake another 15 minutes or until pie is set. Allow to cool completely before slicing.

Note: if pecans start getting too brown, tent pie with foil.

This recipe rivals the best pecan pie I’ve ever had – My twin brother’s. It’s a healthu spin on his original recipe with NO processed sugar, or artificial ingredients. Top it off with delicious homemade coconut whipped cream or store bought So-Delicious CoCo Whip.

Oat Pecan Pie Crust

1¼ cup gluten free oat flour (sifted)

¼ cup pecan pieces

¼ teaspoon sea salt

¼ cup coconut palm sugar

¼ cup butter, cold (or Earth Balance for vegan version)

¼ cold water (more or less)

In food processor add flour, salt, sugar and pecan pieces. Pulse a few times to mix

Add butter and pulse until butter is roughly cut in (8-10 seconds). Note: This can be done by with a fork or your fingers).

Turn processor to on and add water slowly through feeder tube until dough begins to clump and cleans the edge of bowl. If too wet and sticking to sides add a little more flour (1 teaspoon at a time). If too dry add more water (1 teaspoon at a time). Dough should be very soft, but not sticky. Remove and pat into ball.

Roll out onto sifted oat floured surface. For ease, roll out on parchment paper, place a 9” pie plate upside down on top of dough and flip plate over. Peel off parchment and gently press dough into plate. Finish edges as you wish.

Bake at 425F degrees for 10 minutes. Move to cool spot while you make the filling.

Medjool Date Syrup: (makes 2 cups)

12 Medjool dates (chopped)

1¾ cups water

1 teaspoon Madagascar vanilla extract

1/8 teaspoon almond extract

Combine all ingredients in sauce pan and bring to low simmer for 30 minutes stirring frequently.

Pour syrup into processor and process until very smooth. Allow to cool before using. This can be stored in glass container in the fridge for up to 2 weeks, so make plenty at one time for the holidays.

Southern Thanksgiving Made Gluten-Free, Vegetarian/Vegan & Delicious!

Just made this huge iron skillet full of perfectly golden, “Gluten-Free” cornbread for the vegetarian version of my Dad’s “best ever” Southern Cornbread Dressing (vegan version below). All you Southern vegans and vegetarians out there – You are all set to enjoy a traditional Thanksgiving with all the fixins! (see the “No-Giblet” Gravy and “Rosemary Apple Cranberry Relish” also below).

The Main Event! My Dad’s Famous Cornbread Dressing

You must first start with the best cornbread for the best cornbread dressing! My Dad was not the cornbread guru. It was my Grandma Ethel who made the most amazing cornbread in her old, trusty iron skillet. It was buttery and golden with just the perfect rustic, satisfying texture. She served it with beans, soup and chili. Oftentimes her dinner was crumbled cornbread in a tall glass of buttermilk (I never got up the nerve to try that..lol).

She sometimes got “a hankerin” for dressing on just a regular ole day and would make it with roast chicken. And of course, it was the start of the most delicious cornbread dressing ever made. Grandma is making cornbread on the other side now and I know she would be proud of this version…

Classic Iron Skillet Cornbread* (8 Servings)

(Gluten-Free, Vegetarian with Vegan Option)

1 cup stone ground organic cornmeal**

½ cup organic polenta (coarse ground grits)**

1/2 cup Bob’s Red Mill Gluten Free 1:1 (or 1/4 cup tapioca flour and 1/4 cup oat flour)

½ teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

2 tablespoon pure maple syrup

1 organic egg** (or 2 tablespoon flaxseed mixed with 4 tablespoon water. Let stand for a few minutes until thickened)

½ cup organic applesauce (unsweetened) or 1/4 cup melted butter

1 cup more or less of milk (or unsweetened plant-based milk for vegan version)

1 teaspoon Bragg’s apple cider vinegar (omit if using buttermilk or kefir)

1 tablespoon organic grass-fed butter (use Earth Balance for vegan version)

Pre-heat oven to 350°F. Place iron skillet* in hot oven while mixing together ingredients.
In large mixing bowl mix together all dry ingredients. Whisk together all wet ingredients in large measuring cup. Add wet ingredients to dry, mixing until just blended. Do not over mix or you will have flat bread. Batter should be very thick but pourable.
Melt butter in hot iron skillet*. Tilt skillet to coat evenly the bottom and sides. Pour batter into hot skillet making sure it’s spread evenly. Place on center rack in oven and bake for about 30 minutes or until golden on top and a toothpick comes out clean. Allow to cool for about 10 minutes before removing from skillet. (DO NOT SLICE BREAD IN SKILLET).

*Note: You can use a muffin tin, glass or metal pan for this recipe. However; a good ole iron skillet is an excellent source of iron for a plant-based diet and when it is well seasoned, iron is virtually “non-stick” and a joy to cook with. See tips below for cleaning and seasoning an iron skillet.

Tips: Add a chopped jalapeno, whole kernel corn and herbs for a different spin. My favorite is fresh chopped sage and garlic. Use your imagination with this versatile southern favorite.

**Corn, soy, canoli and sugar beets are the most genetically modified food crops on the planet. Buy organic to avoid GMOs. Unless you have access to local, farm fresh eggs from well cared for chickens, look for eggs that say on the carton “organic” and “pastured” – “NOT” pasteurized” . The chicken and egg industry is a very cruel one. Let’s vote with our wallet.

Southern Cornbread Dressing

15-20 Servings (Gluten-Free & Vegetarian with Vegan Option)

1 large skillet of prepared cornbread, crumbled and dried overnight or longer

1 cup gluten-free bread crumbs (rice is good)

1 large onion, chopped fine

3 garlic cloves, minced

2 large stalks of celery, chopped fine

1 medium bell pepper, chopped fine (I use red, but my Dad prefers green)

1 large apple, peeled and chopped fine (crisp, firm red apple)

1 small can of water chestnuts, chopped

2 tablespoons rubbed sage (1/4 cup fresh chopped) or to taste

1 teaspoon dried thyme (or 2 teaspoons fresh chopped)

½ teaspoon dried rosemary (or 1 teaspoon fresh chopped)

1 teaspoon sea salt (or to taste)

1 teaspoon cracked pepper (or to taste)

4 cups Imagine Brand “No-Chicken” Broth

1 cup more or less of milk (or unsweetened plant-based milk for vegan version)

3 boiled eggs, chopped fine (or 1/2 cup extra firm organic tofu** chopped to look like boiled eggs for vegan version)

2 tablespoon butter (or Earth Balance Butter for vegan version)

Pre-heat oven to 350°F. Pre-heat deep 12″ iron skillet or 9 x 13 glass pan.
Place all dry ingredients and spices into a very large mixing bowl and with clean hands mix well.
Add broth and milk. Mix until well blended. Taste and adjust seasonings. Add a little more milk if needed. Dressing should be very moist, but not runny. Gently fold in eggs or tofu.
Add butter to hot pan and tilt to coat bottom and sides. Pour dressing into prepared pan and bake for about 1 hour or until turning crisp around the edges and starting to brown on top. Do the shake test. It’s done when it doesn’t jiggle.

Growing up, when everyone was focused on the bird, I had my sights on the cornbread dressing and cranberry sauce. In my family, the cornbread dressing IS the main attraction. Thanksgiving dinner is not complete without it!

After Grandma passed my Dad took over. It doesn’t matter whose house we end up at for this celebration, as long as he brings the dressing. A couple of years ago, the family got together for Thanksgiving at Daddy’s (the house my siblings and I grew up in) for the first time since we were kids. I made my version and he made his. His comment, “Well Gail, this is just larapin!”. The highest compliment coming from my Dad! I hope you enjoy my version of this southern classic!

Rosemary Apple Cranberry Relish

(8-10 Servings – Diabetic Friendly)

I remember when I first discovered the recipes on a bag of fresh cranberries and I was like WHAT!?! Why are we serving jellied, canned cranberry sauce at our holiday table when homemade is this simple? If you have 10 minutes, a bag of cranberries, some sugar and water you have cranberry sauce. Don’t like it chunky then puree it. If you like the jelly stuff, put it in a mold.

From that “Ding Ding” moment on, everyone relies on me to bring the cranberry sauce. They think I went to a lot of trouble – NOT!

Over time, I’ve made many versions. This delicious version is sugar-free. Trust me when I say this combo is extraordinary! After the celebration serve the left-overs on toast, nut butter sandwiches and my favorite – spread it on a hunk of dark chocolate….Yummmm!

2 granny smith apples (peeled, cored and diced very small)

1-12 ounce bag of cranberries (washed)

½ cup fresh squeezed orange juice

½ cup water

½” sprig of fresh rosemary

1 teaspoon fresh grated ginger (optional)

1/2 teaspoon NOW Better Than Stevia organic liquid or more to taste*

1 teaspoon cinnamon

Dash of sea salt

Add all ingredients into large saucepan. Bring to boil and reduce heat to simmer. Cook for about 10 minutes or until apples and cranberries are soft. Remove rosemary sprig. Place in covered dish and chill. Garnish with a sprig of fresh rosemary.

*Note: I’ve come to realize much of the stevia on our store’s shelves is chemically processed and genetically modified. This is one brand I trust.

“NO Giblet” Holiday Gravy

Gluten-Free, Vegetarian with Vegan Option

1/4 cup butter (or Earth Balance for vegan version)

1/4 cup white flour (or Bob’s Red Mill Gluten-Free

1/2 teaspoon poultry seasoning

1/4 teaspoon fresh chopped rosemary

2 cups more or less of Imagine NO Chicken broth

1 tablespoon nutritional yeast

2 teaspoon white miso (dissolved into a little warm broth)

1 boiled egg grated (or about 2 tablespoons grated organic firm tofu for vegan version)

Sea salt and cracked pepper to taste (very important ingredients)

In medium sauce pan or skillet melt butter over medium high heat. Whisk in flour and poultry seasoning stirring constantly until blended and smooth. Slowly whisk in broth a little at a time as you stir constantly. Note: do not pour in broth all at once. You can always add more if the gravy gets too thick. If it’s too thin, a little more difficult to fix).

Bring to simmer and cook until gravy is just thickened. Remove from heat and whisk in dissolved miso.

Cover and keep warm until serving. Re-heat gently if needed and add a little more broth if too thick.

This gravy is an amazing knockoff of the original! Put it to the blind taste test. And, it’s simple enough to serve all year over biscuits, on mashed potatoes or try it in a vegetable pot pie.

For pot pie, do not let it thicken. It will thicken as it bakes.

Tender loving Care For Your Iron Skillet:

I use my old iron skillets for everything from sautéing to baking. A well-seasoned iron skillet never sticks. Just a few tips from my Dad on how to keep your skillet rust free and non-stick – FOREVER!

To season a skillet, make sure it is completely rust free* and dry. Coat skillet with a thin layer of vegetable oil. Turn upside down in oven and bake at 350 degrees for 1 hour. You may need to repeat this process a few times, (depending on the condition of the skillet), until a paper towel rubbed on surface comes away clean. If you follow the next 3 tips, you will never have to do this again!

Avoid using soap in your iron skillet unless absolutely necessary. Scour (with plastic – not metal) and rinse with hot water. If you do end up burning food in your skillet do not scrape it! Fill pan with water and heat to simmer for a few minutes. The food will come right off.
To dry skillet thoroughly, place it over low heat or in a warm oven for a few minutes. Store in oven when dry to prevent any moisture from coming in contact with pan. Never put oil on a damp skillet – It will lock in the moisture and cause it to rust – overnight! Oil is only necessary for long-term storage to protect it from rusting when humid.
Never cut your skillet with a knife. It will damage the seasoning and cause it to stick in that spot. You will have to re-season it.

* Use lemon juice and coarse ground salt to scour a rusty skillet. Repeat if needed until no more rust remains.

May Gratitude, Peace and Love bless you this season and always!

Intuitive Chef Gail Blair

Vegan Smoked Gouda Au Gratin Potatoes

Okay! It was a huge hit! Not a morsel was left and then Daddy actually said, “That was larapin Gail!”. His highest praise…I’ve learned to accept and keep the recipe to myself:) I’m not keeping it from you though – here you go!

Smoked Gouda Au Gratin Potatoes
Gluten Free, Dairy Free & All Plants!

Serves 6 to 8

3 pounds of russet or Yukon gold potatoes, sliced ¼” thick
2 cups unsweetened So Delicious Coconut milk Beverage
⅓ cup nutritional yeast*
2 tablespoon tapioca flour (or corn starch)
1 teaspoon apple cider vinegar
½ teaspoon Dijon mustard
1 ½ teaspoon sea salt
½ teaspoon white pepper (or less – I like it a little spicy)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika (divided)
6 tablespoon Earth Balance Butter Sticks (or butter for vegetarian version)

1. Spray 9 x 13 inch glass baking pan with cooking spray. Preheat oven to 350 degrees. Arrange sliced potatoes evenly in pan (its okay to overlap).

2. Whisk together nutritional yeast, flour, vinegar, mustard and seasonings. Pour mixture over potatoes.

3. Dot with butter about every 2 inches. Bake for 50 to 60 minutes or until potatoes are fork tender. Serve piping hot.

This is as cheesy as it gets. I swear, no one will ever know!

*2 tablespoons of Nutritional Yeast packs a whopping 8 grams of whole protein and is a good source of B-12 making it a vegan’s best friend. Be sure and buy this organic or it may be grown on sugar beet molasses (Simply Organic is one GMO free brand). Sugar beets are one of the largest GMO crops along with corn, soy and canola.

Note: If you want a traditional scalloped potato dish, just leave out the smoked paprika and mustard.

Other Ideas: Melt 3 tablespoon of butter in a large sauce pan and add sauce ingredients. Bring sauce to a simmer until JUST starting to thicken. Pour over prepared gluten- free macaroni (Ancient Grains Corn and Quinoa is my favorite) for an incredible mac & cheese without all the calories. If you really want to fool them, top with gluten-free seasoned bread crumbs and shredded vegan cheese (or sharp cheddar for vegetarian).

Can you say “Broccoli and Cheese” – A healthy way to get the kids to eat their veggies!

The Comfort of Fall

Fall has arrived! I was going to say fall is my favorite time of year. And, then a small voice said, “No it isn’t”. I realize I’ve come to appreciate every season equally.

The wind feels different in the fall, don’t you think? It has a heavier, soothing, caressing texture, like a favorite blanket.

The fall’s light falls on my body differently – not as intense. I can easily and with comfort turn my face into it, soaking up the rays that nourish my body and spirit.

Autumn is comfortable. The colors comfort. The air is comfortable. It invites a comfortable pace – a slowing down. All of nature sighs….Ahhhhhh.

In these times of stress and chaos unfolding around us, fall reminds us to take a deep, luscious breath. It reminds us to take time to get out of our mind and perceive with the senses all the beauty, abundance and peace surrounding us. It reminds us to take time to soothe our wounds.

Bring into your being the peace this season is bringing. Take a breath with nature. Soak it in. Let it fortify and strengthen you. Let it heal you.

Be good to yourself. The best thing you can do for the world right now is take good care of yourself. You cannot give away what you do not have; and what you have you are giving to the world either consciously or unconsiously.

Fall brings comfort in many ways. Can you say “Comfort Food”? I’m making one of my favorite fall recipes today and I thought of you. I hope you enjoy this as much as I’m going to.

May you find comfort and peace in all seasons of life,

Chef Gail

Comfort Stew

2 tablespoon Extra Virgin Olive Oil
1 tablespoon butter (or more olive oil for vegan version)
2 leeks, clean and chopped with a little of the green part
2 shallots, minced
1 cup button or baby bella mushrooms, roughly chopped
1 teaspoon fresh chopped rosemary (or ½ tsp dried)
1 teaspoon fresh chopped tarragon (or ½ tsp dried)
3 tablespoon oat or rice flour
¼ cup dry white wine, optional (chardonnay is good)
1 ½ cup vegetable stock, give or talk (I love organic Better Than Bouillon concentrate in a jar)
¾ cup organic milk (So Delicious coconut milk beverage, unsweetened for vegan version)
2 tablespoon of nutritional yeast (optional for a richer broth and adds more protein)
2 dashes fresh grated nutmeg (or ground)
1 teaspoon sea salt and cracked pepper or to taste
1 bunch collard greens, chopped (boil or sauté until just tender and still bright green)
1 can black eyed peas, drained and rinsed
2 cups cubed butternut squash, prepared (sweet potatoes works well too)

Preheat large skillet over medium high (I love to use my huge iron skillet for this). Add butter and oil and swirl to coat skillet. Add mushrooms, shallots and leeks to hot skillet with a dash of sea salt. Sauté for about 3 minutes then add herbs. Stir frequently until leeks are translucent and mushrooms have released their moisture (5-7 minutes total).

Serve with a rustic, crusty cornbread (recipe below), polenta or quinoa.

Classic Iron Skillet Cornbread
Gluten-free, Diabetic Friendly with Vegan Option

1 cup stoneground organic cornmeal
½ cup polenta (coarse ground grits)
½ cup oat flour (replace ¼ cup oat with ¼ cup tapioca flour for lighter texture)
¼ teaspoon xanthan gum, optional (Replaces gluten so the cornbread holds together better)
½ teaspoon baking soda
2 teaspoon baking powder
½ teaspoon sea salt
2 tablespoon pure maple syrup (or powdered Stevia for non-sugar version)
1 egg gently beaten (or egg replacer for vegan version)*
½ cup organic applesauce (unsweetened)
1 ½ cups more or less of buttermilk (or unsweetened, plant-based milk for vegan version)
Note: If using plain milk add 1 teaspoon apple cider vinegar to milk
1 tablespoon grass-fed butter (Earth Balance for vegan version)

Pre-heat oven to 375 degrees. Place iron skillet** in oven while preheating and mixing together ingredients.

In large bowl mix together dry ingredients. In another bowl, whisk together all wet ingredients. Add wet ingredients to dry, mixing until just blended. Do not over mix or you will have flat bread. Batter should be very thick but pourable.

Add butter to hot skillet and tilt to evenly coat the bottom and sides. Pour batter evenly into skillet. Place skillet on center rack in oven and bake for about 35 minutes or until golden on top and a toothpick comes out clean. Allow to cool for about 10 minutes before cutting. (Remove bread from iron skillet before cutting!).

*Vegan Version Egg Replacer; 2 tablespoon ground flaxseed mixed with 4 tablespoon water. Let stand for a few minutes until thickened.

**Note: You can use a muffin tin, glass or metal pan for this recipe. However; a good iron skillet is an excellent source of iron for a plant-based diet. When it is well seasoned it is virtually “non-stick” and a joy to cook with.

photo credit/Karen Guthrie

Gail’s “Intuitive Chef” journey began unfolding in 2009 as a plant-based chef. foodRevelation.com, birthed in 2011 was the natural result of following her creative passion – recipe creation and cooking.

Shortly thereafter, she experienced a “spiritual awakening” and discovered her intuitive and spiritual gifts. As a food and medical intuitive, she has helped hundreds all over the U.S. and Canada remember their God-given health and in-born intuition through private sessions, private and public cooking classes and workshops.

Many revelations have been revealed along the way. Her latest book, “Quinoa Cookbook Journey” (see link below) is the first book in a series entitled “Evolution of FREE Health”. It provides a gentle and tasty glimpse into these revelations and the resulting experiences. Being revealed next in this series is, “The 7 Missing Links to Abundant Health”.

Gail currently lives in a small town in North Texas with her furry friends Molly and Mo. In addition to the joy of cooking and recipe creation, she finds great pleasure in long leisurely meals with family and friends, reading, writing; quiet walks in nature and sleeping under the stars.

https://www.foodrevelation.com/the-quinoa-cookbook/

For more about Intuitive Chef Gail – https://www.foodrevelation.com/about/

Optimum Eating Style Honors Body & Lifestyle

It’s time to share more recipes in celebration of my 60th birthday month!

But first, I wanted to share an “Aha” with you. This came up in conversation recently. That’s my sign it is time to share it publicly.

Over the years, the Food IS Talking Intuitive Food Compatibility process has evolved as new information has revealed itself through these individualized food charts.

One such reveal occurred a couple of years ago. I realized that not only do we have a “base line” compatibility (foods that are compatible consistently); we also have an optimum eating style that stays fairly constant unless something drastic happens like –

Our sleeping cycle completely changes over a long period of time (for instance – working nights instead of days).
Our nutritional needs change drastically due to illness, surgery or long term stress.
We make a major shift in diet (like a decision to go from eating meat to veganism)

Is breakfast really the most important meal of the day? It’s been drilled into our heads all our life! The first meal of the day may be labeled breakfast if you are an early riser. It may be labeled lunch if you are like me – a night owl. My first meal is hardly ever before noon. Your optimum eating style best supports your lifestyle.

Most people fit into 1 of 4 eating styles:

1. 3 squares a day (breakfast, lunch & dinner). No snacks
2. Intermittent fasting (calorie rotation; low 1 day/high the next)
3. 16 hour daily fast (eat for 8 hours only/fast for 16 within a 24 hour period).
4. Grazing (eat 5 or 6 small meals a day)

I am a combination of 2 and 3. I noticed this has happened naturally. I’ve never been a breakfast person. Now I know why – I’m a night owl:)

Okay, onto the delicious part. The following recipes have been the most popular with my cooking classes. Super hearty and satisfying. Perfect for the meat eater transitioning to a more plant-based diet. My dad often says, “Gail, I don’t know how you do it. I never miss the meat!” There is a good reason people call me “The Plant-Based Chef for Meat Lovers & Vegetable Haters”

A dry white wine or one my favorite light reds, Tortoise creek French Pinot Noir is the perfect companion to the herbal and savory tones of this dish. Hope you enjoy! If you have any questions, you can contact me here: https://www.foodrevelation.com/contact/

Tuscan White Bean & Sage Ragout
On Top ofHerb & Pepper Crusted Polenta

(With Vegan Version) Serves 6-8

Polenta Ingredients and Method

3 tablespoons butter (olive oil for vegan version)

3-4 garlic cloves, crushed and minced

1 teaspoon fresh chopped rosemary (reserve ½ teaspoon)*

3 cups water

3 cups + unsweetened plant based milk (I like So Delicious Coconut Milk Beverage for this)

1 teaspoon sea salt

2 cups polenta (course ground corn meal – not quick cooking)

1 teaspoon coarse ground cracked pepper

olive oil to prepare pan

Melt butter over medium high in a large stainless pan. Add garlic and ½ teaspoon of the chopped rosemary. Sauté for about 30 seconds or until fragrant.

Add water, milk and salt. Bring to simmer and slowly add polenta stirring constantly. Reduce heat to low simmer and continue to whisk for about 10 minutes or until polenta is very thick and creamy. Whisk in more milk if necessary. It should be very thick, but pourable.

Coat 9 x 13 inch glass pan with a little olive oil. Pour polenta evenly into pan and allow to cool before placing in refrigerator for a few hours or until completely set. If in a hurry, place in freezer for about 20 minutes.

When ready to serve, slice polenta into 4 x 4 inch squares or use a 3 ½” diameter cookie cutter (I made hearts for Valentine’s DayJ). A round wide mouth glass jar works too! Sprinkle top of the polentas with fresh rosemary and cracked pepper. Broil or grill for about 3 minutes or until tops are golden and starting to crisp.

Tuscan White Bean & Sage Ragout

2 tablespoon extra virgin olive oil

1 tablespoon butter (optional – you can use all olive oil for vegan version)

1 small onion, diced

1 small sweet bell pepper (red, orange or yellow)

4 garlic cloves, minced

½ teaspoon dried thyme

2 tablespoon fresh minced sage (or another ½ teaspoon thyme if no fresh sage)

½ cup dry white wine (chardonnay is good)

1 small squash, cubed

1 small zucchini, cubed

2 cups fresh chopped Roma tomatoes

2 cups cooked cannellini beans, drained & rinsed (or any white bean)

2 teaspoon sweet white miso (optional)*

2 teaspoon fresh squeezed lemon juice

Sea salt and crack pepper to taste (TASTE FIRST!)

Heat a very large skillet or Dutch oven (iron is great!) over medium high. Add olive oil and butter; swirl to coat skillet evenly. Add onions with a fat pinch of salt and sauté for 3 minutes, and then add garlic. Sauté another minute and stir in herbs.

Deglaze pan with white wine and simmer for just a minute before adding squash, tomatoes and beans. Bring back to simmer and cook gently for 15 minutes or until squash is tender. Turn off heat.

Add miso to a small fine mesh strainer and then place strainer in skillet to allow the broth to make contact with the miso. Using a wooden spoon, dissolve miso into broth. Add lemon juice and re-heat ragout gently while stirring to incorporate miso and lemon. Taste before adding more salt. Garnish with a sprig of thyme or sage leaves before serving.

*Miso is a great way to add a meaty-like richness to all your vegan soups, beans and stews. I’ve found my meat lover friends don’t miss the meat when I use this method. I use dark miso for dark dishes, such as black bean chili and light miso for lighter soups and beans.

This easy and satisfying recipe becomes is a staple dish at my house. Wonderful served on top of polenta or as a hearty Italian stew with crusty bread and salad.

Here’s to your Joy, Peace, LOVE & Health!

Gail Blair/The Intuitive Chef

________________________________________________________________________________________________________

Photo Credit/Karen Guthrie

Gail’s “Intuitive Chef” journey began unfolding in 2009 as a plant-based chef. foodrevelation.com, birthed in 2011 was the natural result of following her creative passion – recipe creation and cooking.

https://www.foodrevelation.com/the-quinoa-cookbook/

For more about Intuitive Chef Gail – https://www.foodrevelation.com/about/

“NO Bake” Gluten Free, Dairy Free Chocolate Ice Box Pie

There is no reason to reveal the ingredients of this easy, breezy pie to anyone unless they ask for the recipe.

Definitely DO NOT tell anyone it is healthy unless they are into healthy.

My dad critiques all my recipes and this is one of his favorites. Daddy is a good ole country boy that loves meat and anything that grows in the garden. He is very leary of trying anything “out of the box”. I never tell him what he ate until he says it’s “larapin”. Even then, I may not come clean. He’s been known to ban a food even if he liked it, if he perceives it to be “too wierd”. This one I’ve keep close to the vest.

Go ahead. You can’t miss with this one!

Chocolate Filling

1 large avocado, smashed*

⅓ cup powdered cocoa (unsweetened)

⅓ cup honey or raw agave nectar (1/3 tsp NOW organic liquid stevia for sugar-free)

3-4 drops of liquid stevia or 2-3 TB birch xylitol for sweeter version

¼ teaspoon instant coffee (dissolve in 1 tablespoon of water)

1 tablespoon tapioca flour

1 teaspoon vanilla extract

dash of cinnamon

dash of cayenne (optional)

dash of salt

½ cup coconut whipped cream (CoCo Whip Brand or homemade – see below)

Add all ingredients to a processor except the whipped cream and process until very creamy and smooth. Add in whipped cream and pulse until just blended. Pour filling into a ready standard gluten free pie crust or use recipe below.

Top pie with whipped cream and chill at least 1 hour before serving. Add more deliciousness by arranging berries on top or finish with dark shaved chocolate. Use your imagination! This pie will impress the most discerning chocoholic. DO NOT tell until the raving is over!

Note: If using coconut oil, remove the pie from refrigerator10 minutes before serving. Coconut oil solidifies when it is cold and will make the pie hard to cut.

*The avocado needs to be perfectly ripe. Too ripe and your pie will taste like avocado and not ripe enough, it will not cream well. Purchase your avocado ahead of time to be sure you are ready to go. The avocado should yield slightly to firm pressure. Too ripen an avocado quickly, place it in a paper bag with a banana.

No Bake Graham Crust (Gluten Free)

3 cups organic plain rice crispy puffs (unsweetened)

¼ cup raw toasted almonds or cashews

⅓ cup grass-fed butter, melted (or melted coconut oil for vegan version*)

¼ cup honey or raw agave (or ¼ teaspoon NOW brand organic liquid for sugar-free)

dash of sea salt

A little water as needed

Add rice crispy puffs and nuts to a large processor and process into a meal. Swirl in butter, choice of sweetener, dash of salt and pulse a few times to incorporate. Turn the processor to on and process until mixture just starts to hold together loosely (DO NOT OVER PROCESS). Add a little water if needed a teaspoon at a time. To test, squeeze a little dough in your hand. If it sticks together, it’s perfect.

Turn out dough into 9” pie plate and press crust firmly into place, bringing it carefully up the sides of plate. Smooth and even out the top edge. Place crust in freezer while preparing filling.

Coconut Whipped Cream

1 can of coconut cream, cold (Savoy is one brand with no additives)

¼ teaspoon liquid stevia (¼ cup confectioner sugar)

1 teaspoon vanilla

¼ teaspoon lemon zest (neutralizes the bitter from stevia)

dash of salt

Add all ingredients to large cold stainless bowl or processor and whip on high speed until smooth and creamy. Allow to chill for a few minutes before serving.

Enjoy!

Intuitive Chef Gail

Evolution of FREE Health Starts Now!

It’s finally done! Man, what a journey it has been. My goal was to have this birthed by Thanksgiving but the Universe had a Christmas delivery in mind. This is not the first time I have had a Christmas birthing. My daughter was born on Christmas day!

I am now accepting pre-orders for the “Special Edition” hardcover, full color book at foodrevelation.com. Just look for the book cover for ordering information.

In the event this baby decides to arrive late, I will be sending out laminated post cards with this amazing carrot cake recipe on the back to announce the expected arrival. Don’t forget to include the shipping address and if it is a gift, I am providing gift cards as well. (For bulk orders contact me at foodrevelation.com/contact-us/

The e-book will be available in the next few weeks everywhere; Amazon, B&N. etc.

The Quinoa Cookbook Journey is more than a cookbook; it also tells the abbreviated story of the amazing journey that lead me to wellness and realizing my intuitive and clairvoyant gifts. This is the first book in the “Evolution of FREE Health” series. Stay tuned for the next cookbook; “Food IS Talking”, The 10 Most Compatible Foods Cookbook, followed by “Evolution of FREE Health”, The 6 Missing Links to Abundant Health.

This is what a few clients are saying about the “Food IS Talking” experience (Intuitive Food Compatibility Testing and THE FOOD):

“At first glance this book may look like your typical cookbook (if you consider quinoa typical). I assure you it is not. What makes this cookbook unique? It was written by a very creative, Plant-Based Chef turned “Food and Medical Intuitive”. How creative? Intuitive Chef Gail Blair has been lovingly labeled, the plant-based chef for “Meat-Lovers” and “Vegetable Haters”. Her recipes surprise and amaze even the most skeptical, die-hard meat and potato lover; including me. The bonus of her “intuitive gift” is a gift that keeps on giving. If you think “healthy” means suffering through tasteless, cardboard box meals, you are in for a big treat! There is a divine reason Gail was a master chef before her “gifts” kicked in. No-one wants to suffer on the road to health. As a client, I can attest with Gail you don’t have to.”

– John Sklar M.D./Pain Specialist and creator of Pathways to Releasing Pain

“For years I’ve tried every diet in the book, lose some weight without enjoying food and then gain it right back. Gail’s Food Compatibility Consultation was an eye opener. For the first time I now understand what specific foods my body needs to be healthy. I was able to bring my body into balance within 10 days. The bonus was losing 10 pounds exactly where I wanted to lose them while eating as much as I wanted with the foods compatible for my body. Gail is a genius at creating recipes that are delicious, easy to make and family friendly. I can’t say enough about how freeing it is to finally understand what I need for my body. The fun part is that Gail’s intuitive approach along with a great big helping of common sense is served with a side of humor.”

– Marie Guthrie/CEO – Executive Leadership Strategist/Quantum Leader Foundation Program

“I thank God often for bringing Chef Gail Blair into my life. I started seeing her for intuitive food compatibility testing about 10 months ago. I had been very sick for months. I saw several doctors and even a holistic doctor 2000 miles away. I was afraid to look in the mirror at my frail reflection and eating wasn’t often a
comfortable experience.

Her intuitive food charts took the guess work out of eating. I focused on the foods my body needed and was quickly needing a new chart with exciting new foods on it that I’d hadn’t dreamed were part of my natural diet. I committed to the healing process,
no matter what ideas I’d held about the surprises on the chart. Dairy and coffee took a leap of faith, but I love them both now. I am back up to a healthy weight and I LOVE food!

I have had the unique opportunity to have sampled a lot of Chef Gail’s cooking. Her food is amazing! She loves what she does and you can taste it in her meals. I love everything I’ve had so far and I can’t wait to see what comes next!”

– Kristen Vega/Richardson, TX

Enjoy a sneak preview of the Quinoa Cookbook Journey!

Hi there! This is Intuitive Chef Gail Blair, coming to you from a little town in the heart of North Texas. I never dreamed I would be writing a quinoa cookbook! Heck, 10 years ago I didn’t even know what quinoa was! If anyone had told me 5 years ago where my passion for cooking and love for food would lead me, I would have said that someone is CRAAAZZZY!

This passion led me on a journey of self-discovery and along the way I found my true calling: helping others discover for themselves their natural health and “intuitive” gifts. Yes, health is natural – chronic disease is not.

Why is Quinoa the star of this cookbook? It is a complete protein (like meat and dairy); making it a vegan’s best friend and perfect for anyone looking to reduce their meat intake. AND, it is easily digested, low glycemic, nutrient dense, and alkaline to neutral in pH. It cooks in as little as 15 minutes and freezes perfectly. It also happens to be super versatile! Having very little flavor on its own, it’s like a painter’s blank canvas just waiting to be painted. So that’s what I’ve done! Created Quinoa Art!

As you cook your way through this little book, enjoying every blissful bite, you will be learning how to create balance in the body. As in all of life and nature, balance is crucial to flourishing health.

You will find enclosed a surprisingly delicious collection of traditional casseroles, side dishes and desserts; along with some very creative, natural ways to enjoy full-flavor food without punishing the taste buds. Many recipes are re-vamped holiday traditions. Each one has been test-driven by the most discerning foodies across the U.S.

My Motto – “The taste buds don’t care if the food is plant,
animal or healthy as long as it’s delicious!”

Most of the recipes in this little book are simple and designed for families to cook and enjoy together. Some a little more challenging, but easy to follow. Who doesn’t like a fun, delicious challenge? Many are “all-in-one” meals. I knew you wanted to hear that!

All of them are gluten-free, vegetarian and/or vegan friendly. And, most of them freeze very well; so even the single person or small family can enjoy the luxury of having something healthful and delicious every day!

This book is also the natural result of over 400 “Intuitive Food Compatibility Sessions” over almost 5 years now. It is an accumulation of what has been revealed intuitively (revelation) and learned along the way through experience. Three common
threads run through most sessions:

1. Many bodies are “malnourished” (obesity is a primary symptom of this – YES);
2. Many bodies are “unbalanced” (too acidic – at the root of all chronic disease) and
3. Many bodies are “over-proteinated” (a new word that means the body is getting WAY too much protein from mostly acidic sources).

Order your copy today for the rest of the story….

Wishing you all much Peace, Joy, LOVE & Health this holiday season and always!
Intuitive Chef Gail Blair

Carrot Cake with Butter Cream Frosting
Vegetarian/Vegan Option 8-10 Servings

2 ½ cups cooked and cooled quinoa
4 tablespoons ground flaxseed + ½ cup water
⅓ cup full-fat canned coconut milk (or unsweetened, plant-based milk)
⅓ cup pure maple syrup or raw honey
8 drops Now Better Stevia organic liquid (or to taste)
1 teaspoon vanilla extract
2 teaspoons cinnamon
¼ teaspoon sea salt
1 cup shredded carrots
¼ cup raisins, dried currants or chopped dates (dates are low glycemic)
½ cup chopped walnuts or pecans (optional)
Coconut oil or grass-fed butter

Preheat oven to 350ºF. Coat 8 x 8 inch baking dish with a fine layer coconut oil or butter.
In a large mixing bowl, whisk together flaxseed and water. Allow mixture to stand at room temperature until thickened to an “egg-like” consistency, about 5 minutes.
Whisk into flaxseed mixture; milk, syrup or stevia, vanilla and spices. Stir in carrots, quinoa, raisins and nuts. Pour into prepared pan and spread evenly.
Bake for 35-40 minutes until set. A toothpick inserted should come out clean. Remove from oven and let cool completely before frosting.

Butter Cream Frosting

¼ cup unsalted butter, softened (Earth Balance Butter for vegan version)
½ cup cream cheese, softened (Tofutti cream cheese for vegan version)
¼ cup organic confectioners sugar (or ¼ tsp Now Better Stevia organic liquid, or to taste)
Splash of lemon juice
1 teaspoon vanilla extract

With an electric mixer beat the butter and cream cheese together until smooth and blended. Add stevia, lemon juice and vanilla. Whip until sugar is completely incorporated and frosting is very smooth and creamy. Or, just put it all in a food processor and
process until creamy.

Cut room temperature or cold carrot cake into squares and serve with a big dollop of frosting and a few julienned carrots. Or, spread frosting on cake before slicing. In the picture I stacked 2 pieces and spread frosting between the layers for a traditional
look.

Welcome to 2018! For the last 4 years I have chosen a word to encompass and infuse every goal for the new year. Last year it was “Expansion” and boy was it ever a year for that!