In the kitchen....
Tonight I made homemade almond butter. Don't bow to me as some foodie goddess, since almond butter is easy to make (recipe below). Making almond butter, taught me the importance of the using the right ingredients. Almond butter is made by starting with raw almonds for the best taste and results. We are the same, we are at are best and get great results by starting with the right ingredients. This is why I tailor my training programs to my clients needs. Every client is different and their needs are different. If I trained using one method it would work for some of my clients and not for others. What the percentages are, I don't know. If my training is tailored to my clients, then success is based on my client practicing what has been covered in their training sessions. The rate of success is higher then if I taught one methodology. This is true for a lot of things—there are multiple computer programing languages, multiple medicines for one disease and even multiple ways to send a package. Even beyond overnight, two day or regular, there is USPS, UPS, Fedex, DHL, etc. In conclusion, if what your doing in solving your problem/issue, getting a project done, or clearing your head during down time isn't working, then try another method, idea, process or hobby.
2 C. Raw almonds. Preheat oven to 450. Place almonds on a cookie sheet. Place almonds in oven for 15 minutes with the heat (oven) turned off. Remove from oven and let cool. In a kitchen chopper (I use my Nutribullit), chop the almonds for approximately 10 minutes. Remove the chopper cup and scrape the butter into an air tight container. Store in the Fridge.