The greatest discovery of my generation is that a human being can alter their life by altering their attitude of mind.

-William James
   
   

EFT TAPPING GROUP
Borrowing Benefits
Every 2nd and 4th Wednesday of each Month
Next date:   July 14th, 7:00 p.m. to 8:30 p.m.
Cost:  $25. for each session or 5 Sessions for $100. (a savings of $25!)

During these two hours, we work on one person's issues at a time while the group simultaneously taps on the same issues as it relates to them. This method works well for every member of the group since each of us has similar issues beneath the surface of what we think is bothering us. By tapping with the other person, you're issues actually reduce as well - almost without trying. 

Each week, we focus on a primary issue for the group such as grief, anger, fears, etc. as it relates to each member. However, every member of the group will also get a chance to address whatever is bothering them at that time.

 

 

AN EVENING WITH WALTER BELLING
July 15th, 7:00 p.m.
Cost:  $21.00

We're proud to present An Evening with Walter Belling whose topic will be "Calm Through Clarity". Walter is a teacher who has provided clear, simple insights into who we are and why we're here.  His insights have helped to further clarify and simplify our self-discovery process.  He explains why we do the things we do in this life and how they affect us.  This comes from what he calls "True Knowing", which comes from feeling, rather than thinking.  His insights have been extremely helpful, accurate and have furthered our growth and understanding of who we are and why we're here.  His talks are interactive and he takes questions at any time about any subject. Don't miss this opportunity!

 
 


Maria's Healthy Corner


Try this great tasting recipe for Polenta with Ratatouille. Its a wonderful dish that everyone will love, and, its a great source of dietary fiber!

Polenta
4 cups water
1 vegetable bouillon cube, low salt variety
1 cup whole grain yellow corn meal
1 tbs. cumin
ground pepper to taste

Simmer water with the bouillon cube. Add cornmeal to the broth slowly while continually stirring with a whisk. Simmer, on low heat, for 20 minutes, stirring often. Polenta is ready when it holds together and begins to pull away from the side of the pot. Set aside.

Ratatouille
1 tbs. olive oil
4 cloves of garlic, minced
2 medium onions, chopped
3 green zucchini, sliced
1 yellow zucchini, sliced
1 yellow pepper, diced
1 red pepper, diced
1 orange pepper, diced
1 can peeled plum tomatoes in puree, quartered
1/8 tsp. cayenne pepper
1 tsp. each of oregano, thyme, tarragon
1 tbs. each of fresh, chopped basil, parsley ad chives

In a deep pot, heat olive oil and saute garlic and onions until tender. Add all the vegetables except for the tomatoes and cook over medium heat for 5 minutes. Add tomatoes with puree along with the cayenne pepper, oregano, thyme and basil. Cover pot and simmer, stirring occasionally, for 20-30 minutes. Add the fresh basil, parsley and chives just before serving. Serve with polenta.