Personal Note from Sora


Welcome to the month of November and Thanksgiving.

So now there are a lot of things I could share about food this month but because we celebrate Thanksgiving at the end of the month that just doubles my desire to Give Thanks in Everything and to choose Gratitude-especially when the going gets yuck and tough!!! and so that’s what I wanted to talk about with you in this month’s Make Peace with Food Newsletter.

So now I’m a very big believer that when the going gets tough that it’s my job to change my thoughts and to choose gratitude.

Gratitude-especially when the going gets yuck is right there and available and is always the best helper!

So my philosophy is I can’t change anything about what’s going on- why not just switch my thinking to being grateful to what’s going on(yes,even when I don’t know why it’s happening or the possible outcome-) as a way to make peace with my negative thoughts “at that moment” and to give myself the opportunity to quiet my mind so that I can wait to listen “more comfortably” for my next step forward.

So now to help me practice this as much as I need to I have a sign hanging in my kitchen that says, “Gratitude makes everything you have enough.”
Now isn’t that really good “thought” medicine- Better than continually angsting about what you feel stuck in-especially if you’re feeling that you have no control over the situation at that particular time in your day.

I have found that things do have a way of passing, so why not just decide to enjoy and accept the process of your particular journey and not fight it!!! and use gratitude as an immediate tool to manage that “moment” in time…

So in the Thanksgiving spirit, I want to leave you with a poem that actually was sent to me a long time ago and it’s called

Be Thankful

Be thankful that you don’t already have everything that you desire,
for if you did what would there be to look forward to…

Be thankful for your difficult times for its during those times you

Be thankful for your limitations, because it’s your limitations that give
you the opportunities to stretch and build your skill sets.

And be grateful for your mistakes, for they will surely teach you
valuable lessons.

And when you’re tired, be thankful because if you’re weary then that
means that you made a difference.

Gratitude turns a negative into a positive and so always look for a
way to be thankful for your troubles…

And they will become your blessings!!!

Author Unknown


So, have a wonderful November and however you spend Thanksgiving whether it be with family or friends just remember!!!

Hugs and Happy Thanksgiving!

In Make Peace with Food,

This month’s motivational quote:

“You’re never given a dream without also being given the power to make it true.”

Richard Bach

Food for Thought:

What “dream that was put into your heart” on this Thanksgiving should you recommit to through your faith and your perseverance?



Your Monthly Food Puzzle:




Food and Culture


National Fig Week


Whether you like your figs fresh or dried the Week of November 1st to 7th is National Fig Week!

Now figs are considered to be one of the oldest cultivated fruits dating back over 6,000 years.  Unlike many other fruits, figs don’t contain much Vitamin C however are nutritionally packed with many other great nutritional resources.  Figs are a great source of Vitamin B6, have higher quantities of minerals including potassium and contain a high level of dietary fiber.  It’s this high level of dietary fiber which has resulted in figs being a mild laxative.

Now historically, figs were first mentioned in the first book of The Bible (Genesis).

In addition, the ancient Greeks are also believed to have fed figs to their athletes and the Romans were said to give figs to their agricultural slaves to keep them fit and hard working.  Figs are also considered, in many cultures, to be the symbol of fertility because each fig possibly contains between 30 to 1,000 or more seeds.

So whether you like your figs fresh (as shown above) or dry as shown below

you can enjoy them as a snack, in cereal, in a jam, in a cookie, as ice-cream or as a garnish.

Whatever your choice-Enjoy!!

Bite Size Fun Food News

Recently, at a sports event I tried spicy guacamole and it was a really nice treat with some taco chips.  Then I found out that November 14th is National Spicy Guacamole Day and so I decided to get the low down on what I was trying.

So what I found was that beginning with the Aztecs in Mexico, guacamole is an avocado-based sauce which has taken its place in American cuisine as a dip, condiment or salad ingredient.

The base of guacamole when served is made by using a mortar and a pestle to mash ripe avocados and then mixing in sea salt.  Sometimes tomatoes, onion, garlic, lemon juice, chili, yogurt and other seasonings are added. What takes guacamole into the spicy category is when jalapenos, chilis, cumin or red pepper have been added.

So the next time you’re planning a party, you might want to consider a Mexican theme, put out those taco chips and make or buy some spicy guacamole as an added treat for all.

So once more for the Thanksgiving of 2015…




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In Make Peace with Food,





November 2015 Make Peace with Food Newsletter