Powerful Thoughts

by Cathy Cassetta, 500 RYT

If you realized how powerful your thoughts are, you would never have a negative thought." -- Peace Pilgrim

"We are what our thoughts have made us; so take care what you think. Words are secondary. Thoughts live; they travel far." -- Swami Vivekananda

You know when you’re upset your jaws tense? Or your shoulders hunch up and get tight? Or when you’re dreading a conversation and you get that feeling in the pit of your stomach?

Well, that’s the mind talking to you through your body. It’s that mind-body-spirit connection. And that connection happens all the way into our innermost cells. What and how we think truly does influence the health, size, shape, and growth of our cells, among other things.

Curious about all that? Want to know more about how our thoughts can change our cells? Read Dr. Bruce Lipton’s fascinating book The Biology Of Belief: Unleashing The Power Of Consciousness, Matter & Miracles. It’s a relatively easy-read. Spoiler alert: He does get into a bit of quantum physics. You can always skim through those sections if they're not for you.

Alternatively, another book that is an amazing and astounding true-story account of how our thoughts influence our cells is A Change of Heart: A Memoir by heart and lung transplant recipient and former dancer/yoga teacher Claire Sylvia, written with William Novak. Bruce Lipton references Claire Sylvia’s experiences in Biology of Belief, which is where I heard of it. This one is an easy and very compelling read that is the length of a novella. Both books are eye-openers that have helped me on my journey to heal my body and understand the mind-body-spirit connection. I recommend both books.
If you read either of these books, I’d love to hear your thoughts. Please email me at cathy@myyogaplacepalmsprings.com. I also welcome any questions you may have about my journey or about any aspect of yoga or tap, so email me those too! Namaste
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Potato Vegetable Salad w/Mustard-Tarragon Dressing

"Adding corn and tomatoes to potato salad makes it something special— colorful and bright—as does the tarragon dressing. If you can get potatoes in different colors, it makes this dish even more impressive."

-- Jill Nussinow, "The Veggie Queen"
Serves 4 to 6

3 minutes high pressure; quick release
  • 1 medium onion, sliced into 1/4-inch thick half rounds
  • 1 1/2 lbs fingerling or other small potatoes, cut into 2-inch pieces
  • 3/4 cup vegetable stock
  • 1 cup fresh or frozen (not thawed) corn kernels
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil, plain or lemon flavored, or aquafaba
  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice, champagne, or white wine vinegar
  • 2 tablespoons cashew butter, tahini, or olive oil
  • 1 to 2 tablespoons chopped fresh tarragon
  • 1 cup cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons chopped fresh flat-leaf parsley for garnish
1. Heat a stovetop pressure cooker over medium heat, or set an electric cooker to sauté. Add the onion and dry sauté for 2 minutes. Add the potatoes and stock. Lock on the lid, bring to high pressure, and cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.

2. Add the corn, lock the lid on the cooker, and let sit for 1 minute. Transfer everything to a bowl and cool for at least 15 minutes.

3. While the potatoes are cooling, combine the lemon juice, olive oi or aquafaba., mustard, vinegar, and cashew butter in a bowl and whisk well. Stir in the tarragon.

4. Add the cherry tomatoes to the potatoes and then add the dressing. Season with salt and pepper to taste.

5. Let the potatoes sit for another few minutes for flavors to blend. Garnish with parsley and serve.

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© 2021 by Jill Nussinow, MS, RDN. Reprinted with permission.
Adapted from "Vegan Under Pressure" by Jill Nussinow (Houghton, Mifflin Harcourt). Photo by Jill Nussinow.
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