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Euphonic Health
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Euphonic Health - Unite Mind and Body
Euphonic Health - Unite Mind and Body

6 followers
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Whether splitting the atom or inventing a new style of sculpture it all begins with the same thing - doing.

Without it nothing happens.

Without it you are not learning.

Without it you are not on the cutting edge.
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Dive deep.

Find your treasure.

Bring it back and share it with our world.
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Some people are born with innate skills, a predisposition, for the career path they are to eventually take. Others have to toil a little harder, to put in more work in order to develop skill in the direction they wish to go.

Wherever you fall on the continuum one thing is certain - everyone can, and needs to practice, in some shape or form, if they want to move forward and evolve in their line of work. 

Known skills can always be polished further. 

New ones adopted into your routine.

The potential for growth is always there, no matter who and where you are.
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Fresh scotch bonnet chili (Capsicum Chinense).

Exceptionally hot.

Exceptionally beneficial.

All members of the capsicum genus (from bell to habanero) are rich in the vitamins C and A, and the mineral silica, making them great for improving skin elasticity and shine. What makes the Scotch Bonnet stand out in particular though is its exceptionally high heat (Scoville) rating. Clocking in with between 100,000–400,000 Scoville heat units (SHU), the Scotch Bonnet adds a formidable punch to your meals.

Try them chopped fresh into guacamole or even in sweet desserts with chocolate, their fruity bite works well in both sweet and savoury domains alike.
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How we chose what we do, how we go about doing it, this determines the value and quality of an activity. 

Washing dishes. Sweeping the kitchen. Pouring a glass of water.

Treat them all as works of art 
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BOOK OF THE DAY 5
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Courage is not the absence of fear, says Osho. It is, rather, the total presence of fear, with the courage to face it. This book provides a bird's-eye view of the whole terrain-where fears originate, how to understand them, and how to find the courage to face them. In the process, Osho proposes that whenever we are faced with uncertainty and change in our lives, it is actually a cause for celebration. Instead of trying to hang on to the familiar and the known, we can learn to enjoy these situations as opportunities for adventure and for deepening our understanding of ourselves and the world around us.

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"The word courage is very interesting. It comes from a Latin root cor, which means heart. So to be courageous means to live with the heart. And weaklings, only weaklings, live with the head; afraid, they create a security of logic around themselves. Fearful they close every window and door - with theology, concepts, words, theories - and inside those closed doors and windows, they hide. The way of the heart is the way of courage. It is to live in insecurity; it is to live in love, and trust; it is to move in the unknown. It is leaving the past and allowing the future to be. Courage is to move on dangerous paths. Life is dangerous, and only cowards can avoid the danger - but then they are already dead. A person who is alive, really alive, vitally alive, will always move into the unknown. There is danger there, but they will take the risk."

-excerpt from 'Courage The Joy Of Living Dangerously' by Osho
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Move more on the path of uncertainty. Yes, you may fall. Yes, you may get hurt. But, with this gamble comes tremendous vitality. A sharpness, an aliveness that no other thing can bring, and this, no price can ever match.
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Hatch a plan. See yourself there in your mind. Do the daily work to make your vision a reality. 

By consistently showing up each day, again and again, realigning and recommitting where need be with our original intention, we eventually reach where we set out to be. 

Small steps are better than no steps.

Eventually we arrive.
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Greatness is not in the thing done. The greatness is in the consciousness that you bring while you do it.

Touch a pebble with great love; it becomes a diamond. Smile, and suddenly you are a king or a queen. 

Bringing your whole awareness to everything you do. Living ordinary moments in an extraordinary way. This is the secret to a creative life.
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Some kamut and einkorn flours ready to go into a new batch of sourdough bread.

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Many people throw the baby out with the bath water when it comes to grains and bread, labeling them all as unhealthy food choices. While they certainly have drawbacks, and feature far too heavily in our diets, they can be used intelligently from time to time to provide us with some nutrition and pleasure.

To maximise nutrient uptake from store bought bread choose ones made from the less domesticated grains (such as spelt, kamut, and einkorn) which ideally have gone through a sourdough process with wild yeasts, or a long fermentation process with fresh yeast. Additionally, the ingredients on the packet should read : flour, salt, yeast. Nothing else needs, or should, be in there to make great tasting bread. Even better make it yourself with the recipe below and then you get to control the parameters mentioned above.

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Ancient Grain Sourdough
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•2 1/2 cups lukewarm water
•3 g fresh yeast (the size of a pea) or 1/4 tsp dried yeast
•2 tsp sun dried sea salt
•1 tsp unpasteurized honey
•1 handful fresh herbs or 3 TB dried herbs
•700 g ancient grain flour (choose one, or a combination, of Spelt, Einkorn, or Kamut)
•extra flour for folding
•1 oven proof dutch oven or ceramic pot/casserole dish

Place water in a large mixing bowl and dissolve yeast  in it. Add salt, honey and herbs and combine until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined. Cover with plastic wrap or a piece of fabric and set aside to ferment at room temperature for 12-15 hours.
 
Prepare your work surface with a light dusting of flour. Pour the dough out on the flour covered surface and dust the dough with flour to prevent sticking. Then fold it 4 times. Take the first side and fold it onto the middle of the dough. Repeat this for the opposing side, then do the same thing to the top and bottom. Now place the folded dough into your proofing vessel of choice (proofing basket works best) and let rise for 2-3 hours at room temperature. With around 40 minutes left of the rising time, turn on the oven to 500F (250°C) and place your cooking vessel with the lid on in the oven. After 40 minutes carefully remove the vessel from the hot oven, using oven gloves. Unwrap the dough and place/drop it in. Slash the dough with a knife, then cover with the lid and place it back in the hot oven. Bake for 30 minutes, then lower the heat  to 445F (230°C), remove the lid and bake for another 15 minutes. Remove it from the oven, let cool slightly, and turn upside down and place the bread on an oven rack to cool.
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