• Shelley Whizin

This week was particularly exciting for the team.



We had originally signed a deal with Barnes & Noble Press to publish “What Do You Bring to the Table?” However, one month down the line after the book launch, we signed on with a new publisher!

IngramSpark has been a fantastic aid to helping distribute WDYBTTT and working with them has been such a blessing! With IngramSpark, we have been able to sell the book as hard copies on both Amazon and Barnes & Noble. Before, with Barnes & Noble, we were only able to sell the hard copy on Barnes & Noble alone.

What Do You Bring to the Table: Amazon

What Do You Bring to the Table?: Barnes & Noble


This week has also brought new opportunities for Shelley.


We were able to book a photoshoot with a professional photographer! Shelley was able to curate the photo concepts that she wanted and bring them to life. It was a wonderful day full of sunshine and laughter and we can’t wait to show you the photos when they’re finished!


Such exciting times we live in today!


Shelley & team


It’s your life. Enjoy the journey. And remember to bring love into everything you do


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  • Shelley Whizin

Updated: Nov 13, 2020

FLASH NEWS:

COUNTDOWN READY!


November 19th at Noon!

Link to Media Launch: https://youtu.be/pUFqEFm6vig



What Do You Bring To The Table?


A Savory, Sensory, Inspirational Guide To Living A Happy Yummy Delicious Life


Written By


Hi Everyone,


I hope you are well and staying safe during this crazy pandemic time. 


I am writing you to share THE most exciting thing that has ever happened to me, next to giving birth to my daughter, and that is giving birth to my new book, What Do You Bring to the Table? A Savory, Sensory and Inspirational Guide to Living a Yummy Delicious Life!  Think of this book as a “hybrid cookbook”, a “who you are while you are cooking cookbook”, and it is my greatest desire that you fall in love with reading this book and that it feeds your body, mind and soul.


Most of you know that I am a spiritually oriented person.  I have loved studying and teaching the art and science of being human from the soul’s perspective my entire life, thus one of the reasons I created the “Soul Diving Institute”, where we get to dive deeply into exploring the human/spiritual dynamic.


What you may not know is that I also love to cook and have cooked my entire life since I was 8 years old.  I especially love making what I call “Instinct Soups”, so I combined my passions into one book, using food as an analogy for life.


The book focuses on why it’s so important to focus on what WE bring to the table of our life experiences, rather than what we get from life.  It’s about being consciously aware of our thoughts, our actions and the ENERGY that we bring forth into everything we do, including cooking.  


In each chapter, you will find Happy Mindful Meditations that take a moment or two, allowing you to be conscious of the energy you may be carrying into the kitchen before you cook, along with yummy delicious, easy to make recipes that will delight your taste buds.

Since everything in life is made up of ENERGY and carries a frequency, including our thoughts, our behavior and our actions, it’s not what we do that matters, it’s HOW we do what we do that matters, especially cooking.  When you bring love into your cooking you are nourishing your heart, mind, and soul. The power is yours, and you deserve to live your best life!


I am grateful to Melissa’s Produce for sponsoring my upcoming Media Launch.  We will give you further information, so you can join us in living a yummy delicious life.


When: Tuesday November 19th, 2020


Time: 12:00pm PST Time: 12:00pm PST | 2:00pm CT | 3:00pm EST | 8:00pm UK | 9:00pm EU/So Africa   | 3:00am Nov 20th ASIA | 6:00am Nov 20th AU


Where: At your home computer or smartphone 

Link: https://youtu.be/pUFqEFm6vig


How: Sign up for the mailing list in the home page's footer


The books will make great holiday gifts.  Stay tuned.  More information to follow.


Many Blessings,


Shelley

Follow @ShelleyWhizin on Instagram!

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  • Shelley Whizin

Updated: Oct 23, 2020


Butternut Squash Ginger Carrot Instinct Soup

Serves 6


This soup recipe comes from 5 different recipes. It’s part of my “Instinct Soup” Collection. I picked out different ingredients that were calling to me and made this one up. Feel free to do the same. Add your favorite ingredients that call to you! Make it a fun experience/experiment. Trust what you want! ENJOY!


INGREDIENTS

  • 2 tablespoons butter, at room temperature

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion or 2 medium onions, chopped

  • 3 tablespoons minced garlic

  • 2 lb. ready to use Melissa’s fresh cubed butternut squash or 1 large or 2 medium butternut squash

  • 1 thumb of ginger (preferably organic) peeled, grated (more or less)

  • 2 teaspoons ginger paste

  • ¼ teaspoon cinnamon 2

  • ½ teaspoon mild yellow curry powder (optional)

  • ½ teaspoon turmeric (optional)

  • 1 medium sweet potato, peeled and chopped into 2-inch cubes

  • 3 carrots, peeled and chopped into 1/2-inch pieces

  • 2 apples (McIntosh) (peeled, cut, and cubed)

  • 1 32-oz chicken or vegetable stock container

  • 3 tablespoons Better than Bouillon Vegetarian or Chicken

  • ¼ cup maple syrup

  • ½ cup squeezed orange juice

  • 1 teaspoon salt

  • Pinch of pepper

  • ¼ cup roasted pumpkin seeds (as garnish on the top)

  • Cilantro (as garnish on the top)

Remember these are basic ingredients, so if something else comes to you, or you want to leave something out, trust yourself and put it in or take it out. Life is an experiment anyway. Imagine you are making the BEST Butternut Ginger Carrot Soup EVER and FEEL what that feels like. You can use strictly vegetarian ingredients for this one!


METHOD


  • In a large soup pot, warm 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion, cinnamon, curry, turmeric and salt. Cook, stirring often until the onion is softened and starting to turn golden on the edges (about 3-4 minutes). Stir occasionally, scraping the bottom of the pot. Add the garlic and ginger, until you can smell the fragrance. Don’t forget to SMELL everything cooking, that’s half the fun!

  • Add the squash to the pot. If using whole fresh butternut squash, cut in half lengthwise. Place in Pyrex dish face down with ½” of water on the bottom (you can use later for broth).

  • Add to the pot the carrots and potatoes each into 2-inch bites.

  • Peel, quarter, and core the apples. Cut into 2-inch chunks. Add to the pot.

  • Add the chicken or veggie stock, making sure all the vegetables are covered. Bring just to a boil, then turn the burner down to medium.

  • Add the maple syrup, squeezed orange and reduce the heat to low.

  • Cover pot, and simmer 25 minutes, or until all vegetables are tender.

  • Transfer half (or however much your instincts tell you) of the soup to a blender, leaving some of the vegetable pieces in the pot. Make sure you have the lid fastened on tightly. You don’t want soup splattering everywhere! I like having a bit 3 of texture when I take a spoonful. It satisfies my desire to chew something. Blend until smooth.

  • Return the blended mixture to the pot and mix any remaining stock to attain desired taste and consistency.

  • Season with salt and pepper and serve warm or hot (it’s your preference).

  • Add a sprig of cilantro for a garnish on the top and a few roasted pumpkin seeds.

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© 2020 by SHELLEY WHIZIN. 

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