Hi {!firstname_fix}

Well, everyone is home safely from Ranch. As many of you are hearing on the forum and the lists, we all had a wonderful time. It was fun, relaxed, informative and the people were just awesome!!! Many folks stayed for the week and we just enjoyed the connections!

I am getting back to all the current classes who have been patiently waiting for Me to get home. Thank you for your indulgence.

We will be starting new classes beginning the week of 5/21 with these:

Using Radiant Resources is our guided tour for new people. I will take you all around the web site to see all the things we have to offer.

Step Five: The Art of Browning Your Family is a great way to learn about all sorts of options for complex carbohydrates. We will also discuss how to introduce new things in a successful way.

Brain Chemistry 101 is a class if you are interested in how the whole neurotransmitter process works. This is an in-depth class with some heavy-duty thinking involved. Better if you are on at least step 3 to take it.

Sugar And Sex: Learn the connection between sex and sugar. Understand how the biochemistry of both can affect you. This will be the last time this class will be open to the general community in this format. After this offering, this class will become part of the 7th Step series on taking your program deeper. In that venue we will explore the issues of intimacy and sexuality.

I will be setting up a special series for alcoholics shortly and will write about this in next week’s newsletter.

I will also be setting up a teaching series for professionals in helping professions who would like to use the program with their clients. I am working on the option of getting CEUs for this series.

I have posted a new class schedule on line. Click here to see what is planned.

A number of you have asked me how the classes work. Check the class list page for more information on this. The classes are done online with one lesson each day. You do not have to be at your computer at any set time.

And please go read the questions and answers before you write to me. If you have trouble getting through the process, write the tech forum.

Please feel free to pass this week's newsletter on to your friends and family. Don't forget to let me know what you like and would like to see me cover.

Be sure to visit our Radiant Recovery® website and Community Forum regularly.

Warmly,
Kathleen

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May 15, 2006
** Quote From Kathleen **


You are telling your body it is important. You are noticing what you are eating and what you are feeling.

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** Testimonial for the Week**


How are you? How was Easter? Ours was so fun. Here’s one Ellie story to entertain you. So, Ellie had gone to like four easter egg hunts and got accustomed to the plastic eggs filled with candy. When OUR easter bunny left REAL eggs, she was totally confused and frustrated that she couldn’t open them to get the good stuff inside. So I explained it to her, she remained confused. I finally told her I would open one and show her it was a real egg. So, I peeled it and she got SO excited when she she saw it was a hardboiled egg. She ate it, with this look on her face like “I’m so lucky! Don’t take it away”. THEN she got to the yoke and it was like she hit the jackpot. She popped the whole thing in her mouth and chomped away. Guess it serves as a reminder that the entire world isn’t fixated on chocolate.

I can’t believe my kid went berzerk for an egg… J Hope I didn’t bore you, but that story cracks me up. How were the boys? Crazy for broccoli or something?

Suz

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**Recipe of the Week**


Here is a new recipe that I just made up. There has been some talk on the parent's list lately about fish sticks. You can cut up the fish into little stick pieces and then, presto, you have homemade fish sticks. The great thing is that for those that are off of wheat, you can use the substitution and enjoy fish sticks as well.

BATTER-FRIED FISH

  • 1 1/3 c. whole wheat or whole spelt flour (or 2/3 c. brown rice flour and 2/3 c. oat flour)
  • 2 tsp. baking powder
  • 2/3 tsp. salt
  • 10 tsp. butter
  • 1 lb. sole or flounder
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 large egg, beaten
  • 1 c. club soda or seltzer
Mix together flour(s), baking powder, salt. Cut in butter with a pastry blender or two forks until it resembles fine crumbs. Set aside. Heat oil in deep fryer to 375 degrees. Rinse fish and pat dry. Mix flour mixture together with pepper and add in egg and club soda to make a thick batter. Dip fish into the batter. Deep fry fish, a few pieces at a time for about 5 minutes or until it is deep golden brown and the fish flakes easily. Drain on paper towels.

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**Your Last Diet: More Than What You Think**


We are all getting back on track with our YLD classes. Make sure to come to chat this week. I want to share some really exciting material that came up at ranch.

If you are not a YLD member, come and join us. Click here if you are ready to change your life or just plain ole have fun. It is not too late to get into the classes if you come right now.
 


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**David's Corner **



I asked Patti if I could share the post she recently wrote about the Cookbook. I liked it because I am the barbeque king, heh heh. I cooked for the leadership party we had at ranch. They all LOVE my salmon.

I have the cookbook and have tried many of the recipes and loved them all. We got a new bbq this past year and I made the different marinades with chicken and hamburgers and then we grilled it on our new bbq grill and it was so delicious! I would highly recommend getting it. Plus the cookbook has so many program tips in the beginning - whew a ton of information (which I embarrasingly never realized until I actually thumbed through it and studied that part). Get it, it's fabulous!

Well, looks like the tuna is a HUGE hit. Everyone keeps saying how wonderful it is. You all just chomped through more than 600 cans of tuna in a month, LOL. I think we are onto something. I am negotiating with the company to get a pallet of tuna - that is a lot and it means my getting a loan for it, heh heh. The trucking company is going to wonder what on earth we really do here!

But if you have kids, or are pregnant or nursing, here is a solution that we did not have. Or if you just love great food, this tuna is awesome. I am going to set up subscriptions for tuna. I will send you 12 +1 cans each month. The extra can is your bonus for subscribing. If you preorder now, I can get everything set while I am waiting for my pallet of tuna.



Please send questions and suggestions. I love hearing from you and truly want to help you do your program better.

 
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**Our Online Groups**


Hi. I am Ann Margaret, the volunteer liaison for Radiant Garden. I found Radiant Recovery three years ago and it has been life-altering. I especially enjoy the Garden list because we have a really passionate group of people over there--people passionate about the program AND their gardens. We are revving up again for spring as those seed catalogs overwhelm us and produce dreams of beautiful, lush, bountiful gardens.

The Radiant Garden list is for sugar sensitive people who integrate or wish to integrate gardening into their radiant journey. This list is not meant to solve all of your gardening problems (the liaison is not a master gardener LOL); rather, the focus is on how gardening and related issues enhance our food programs and help us to connect with food sources beyond our own backyards. Some themes may include the radiant aspect of gardening, finding local produce, supporting sustainable agriculture, and managing all that bounty. There will be basic resources and links in the files section to help with specific gardening needs, but the conversation will move beyond. Come on over and play in the soil with us

Or come to the group page to see all our groups. http://www.radiantrecovery.com/list_serves.htm


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**Focus on the Steps**
Kathleen DesMaisons, Ph.D.


I get what you're saying. I read your post and it makes alot of sense. I guess this kinda comes back to take your time and enjoy the ride. If all we are concerned with is getting to point *a* we miss the whole journey of getting there. I am quite guilty of that, I do that quite alot with things in my life, and I beleive to an extent that is why time seems to fly by for me, it is going way too fast. When I was building my business, I kept my eyes on the day of looking to when it would be built, and looking back I missed the whole building part which could've been fun. I am doing this same thing with the program, I keep looking at the day when I'm going to be really healed, and I am missing a lot of the journey. I'm glad you brought this up, it makes me aware of this, I need to flow more as you put it. I can see the need for a balance between the two.
Tom wrote this to one of the lists. I asked him if I could quote him because it really touched me. I think he is onto a key issue - spending time in the *process* of recovery rather than thinking about rushing to some end.

This means, enjoying the art of step one when you are on step one. Really learning about breakfast, making things you really love, planning breakfast, finding a shake you really look forward to having, making a meal that suits you, having it on time and having it anywhere you might travel too.

Then, as you progress, you enjoy, truly enjoy the step you are on. This means thinking about journaling rather than about sugar. Or thinking about lunch rather than bingeing. Or about breakfast rather than being out of control.

This is actually the crux of the program - getting you latched on to the solution rather than swirling in the problem. Doesn’t this make sense?



©Kathleen DesMaisons 2006.

Here are the folks who are helping put the newsletter together:

Gretel, the liaison for the recovery list and the webmaster puts it all together
Naomi, liaison for step 4 gathers the recipes
David, who runs the Radiant Recovery® Store talks about what new products we have.

You are getting the weekly newsletter from Radiant Recovery® in response to your signup. A copy of this newsletter may also be found posted on the web at http://www. radiantrecovery.com/weeklynewsletter.htm.

©2006 by Kathleen DesMaisons . All rights reserved. You are free to use or transmit this article to your ezine or website as long as you leave the content unaltered and use this attribution: "By Kathleen DesMaisons, Ph.D. of Radiant Recovery®. Please visit Kathleen's website at http://www.radiantrecovery.com for additional resources on sugar sensitivity and healing addiction." Please notify me at kathleen@radiantrecovery.com to let me know where the material will appear.

Banner Photograph by Geraint Smith