Mercer Islander and former Reporter Lifestyle editor Trish Brandt has found the fountain of youth. She has truly achieved a goal of looking good, feeling better than she has ever felt and being healthy. At the same time she has found balance in her life with new relationships that feed her soul. How did she do it? She joined more than 500 people who have successfully changed the way they think about food and health by completing a nourishment program with “onvo.”

The story really begins with the fact that Brandt believes that health and life are one and the same. “I also believe that an individual’s success comes from support of a community of like-minded, dedicated people who believe in achieving our best self,” says Brandt. “I started working on myself as did others within the onvo movement.”

Onvo is a whole body health program led by Mark Adams, a Pacific Northwest naturopathic doctor. “Become what you are intended to be,” says Adams. “The onvo team is committed to giving the utmost of support, all the while giving our body what it needs and taking away what it doesn’t.”

Treuman Katz has spent his life in the health care industry. He believes that prevention is the most powerful medicine. “Onvo is the place that I go to learn and practice preventive health,” says Katz. “It helps me lead a more productive life.”

Even Scott Oki of the Oki Foundation notes that Adams’ program changed the direction of his life. He said it provided him with structure and motivation. With a program called Get Healthy, Get Lean, Oki says that he was headed in the right life-changing direction.

The onvo philosophy is all about strong health. It grows out of a mindful commitment to time-tested philosophies of health and fitness that have been around for decades. Strong health is what Brandt has achieved. “Healthy relationships also make for a healthy life,” she says.

These philosophies were evident when I met up with Brandt at the Bellevue location of onvo, 10838 Main St., in an old church. In looking around, I noticed that onvo offers personal services such as acupuncture and massage therapy. It offers movement classes such as yoga, core fusion, cycling and Pilates, as well as a 28-day nourishment program designed to improve body composition and increase energy levels. New programs start monthly. It’s a place of restoration and a place to connect. People who come into the program are reminded of what they need to do to stay healthy. With new habits formed, success naturally follows.

I was impressed with every aspect of the program, including the team efforts to produce a healthy chili cook-off. Part of their program is learning, listening and working with others. Working together meant organizing all aspects of finding the best chili recipe, making enough so that all 13 groups could taste each other’s chili and designing the final presentation, not to mention having fun!

“We believe in laughter and enjoying the journey toward strong health,” explained Adams. They also believe in competition, and this one produced some very tasty chili. Below are a few of the best recipes from the following winning groups.

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On the Net:

www.onvo.com.

COMMITTED CHILI

This recipe won first place for “Rip-roarin’ five beans in a wheel chili;” and third place for presentation. It also won for best overall chili. Made by Chili Queen Champions, Christi and Andy Allison, Justin and Stephanie von Gortler and Tom Huseby.

2 TBS. olive oil (more may be needed)

2-10oz. organic grass-fed tri-tip beef steaks, chopped

13 oz. natural spicy Italian sausage links, cut into chunks

1/2 cup chopped bacon

1 organic red pepper

1 organic yellow pepper

8 oz. diced green chilies

1 large organic red onion

6 cloves organic garlic

2 16-oz. cans organic tomato sauce

2 large grated carrots

1 16-oz. can of yellow corn

1 16-oz. can of organic diced tomatoes

1 16-oz. can pinto beans, drained and rinsed

1 16-oz. can of kidney beans, drained and rinsed

1 16-oz. of black beans, drained and rinsed

1/2 cup of chili powder (can use less)

1 TBS. Grey Poupon mustard

1 tsp. cinnamon

1 cup of red wine

1/2 cup flour for dredging

1/4 cup butter

Garnish: Pepper jack cheese, chopped green onion and sour cream

In a 5-quart or larger pot, add 2 TBS. olive oil over medium-high heat. Fry the chopped peppers, onions, chilies, garlic and1/4 cup of the chili powder. Cook until the onions are mostly clear in color. Add tomato sauce, carrots, corn, tomatoes, beans, mustard, cinnamon, wine and bacon.

In a separate frying pan, cook sausage links and add red wine. Cook out the alcohol. In a plastic bag, add1/4 cup flour and remaining1/4 cup chili powder. Throw in medallions of steak tips and shake until steak is covered with the seasoned chili flour. Bring frying pan to medium high heat. Add butter and the entire bag of beef and seasoned chili flour and cook briefly until beef is medium rare. Add to chili pot. Cook chili on low heat for a minimum of 2 hours. Garnish with pepper jack cheese, chopped green onion and sour cream.

SOUTHWESTERN CHICKEN CHILI

This chili won second place for “Best Rip-roarin’ five beans in the wheel chili,” second place for “Best doggone tastin’ chili,” fifth place for “really ridiculously healthy chili” and second place for presentation.

2 TBS. vegetable oil

4 cloves of garlic, minced

1 green pepper, cored and chopped

1 red pepper, cored and chopped

1 medium onion, chopped

11/2 cups frozen corn

1/2 Anaheim chili pepper, diced small

11/2 TBS. chili powder

1 TBS. ground cumin

1/4 tsp. cayenne pepper (to taste)

1 14-oz. can tomatoes

1 19-oz. can red kidney beans, drained and rinsed

3/4 cup prepared salsa

3 12.5-oz cans chicken broth

1 lb. chicken breasts, boned, skinned and cut into 1/2-inch pieces

1/2 tsp. black pepper

1/4 tsp. salt

3 TBS. jalapeno sweet relish

1/2 bunch of cilantro

shot of tequila

1/2 cup organic sour cream

Garnish: Shredded tortilla strips, 2 avocados chopped and 2 cups shredded cheddar cheese.

Heat oil in a large, heavy pot. Add corn and cook until almost blackened. At that stage, add in peppers, onion, Anaheim chili and garlic. Saut/ 5 minutes, stirring frequently. Add chili powder, cumin and cayenne pepper. Cook 1 minute, stirring until spices are well blended. Add tomatoes (break up) and broth. Bring to a boil and reduce the heat to medium low and simmer for 15 minutes. Stir in beans and salsa.

In a separate pan, bring the chicken stock to a boil. Reduce heat to medium and put in chicken. Simmer for 10-15 minutes until chicken is cooked. (Less time for thin chicken breasts and more for thicker ones). Take out and shred chicken. Stir in salt and pepper and put in all the rest of the ingredients. Add sour cream and tequila. Simmer for as long as you want - it just gets better.

Lay out bowls of shredded tortilla strips, avocados and shredded cheese.

GREEN WITH ENVY CHILI

This recipe won fifth place for “Rip-roaring five beans in the wheel chili;” third place for “Really, really ridiculously healthy chili;” and first place for presentation.

SEASONINGS (combine in a small bowl and set aside)

5 tsp. brown sugar (or honey)

5 tsp. mild chili powder

1 TBS. ground cumin

1 TBS. oregano leaves, crumbled

1/2 tsp. salt

1/2 tsp. coriander

1/8 tsp. ground cloves

1/8 tsp. ground allspice

CHILI BASE

1 large onion, finely chopped (about 1 cup)

2 large cloves garlic, minced (about 2 tsp.)

2 tsp. olive oil

1 lb. very lean ground beef (can use turkey or cooked bulgur for vegetarian version)

1 28-oz. can diced tomatoes

1 14-oz. can kidney beans, drained and rinsed

1 14-oz. can garbanzo beans, drained and rinsed

1 14-oz. can black beans, drained and rinsed

2 large jalapeno peppers, finely chopped (use gloves so you won’t feel the burn)

1 cup diced green pepper

1 cup sliced carrots

1 cup diced celery

1 12-oz. can sweet kernel corn, crisp packed, no juice.

In a deep, heavy skillet or Dutch oven, saut/ the onion and garlic in the oil until the vegetables are softened. Add the meat, browning and stirring it to break up the pieces. Drain off any fat that accumulates in the pan. Add the tomatoes and all the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan and simmer the chili for about 30 minutes. While simmering, chop the green pepper, carrots, celery then the jalapeno. Drain and rinse the beans. Add the beans and all the chopped vegetables. Simmer the chili, covered, for 15 minutes or until the carrots are softened. Add the corn kernels to the pot and cook 5 more minutes.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH, PEARL ONIONS AND SWISS CHARD

This recipe came from the “Magnificent 7” group; the chili came in third place for “Rip -roarin’ five beans in the wheel chili; first place for “Really, really ridiculously healthy chili” and fourth place for presentation. This recipe serves a large group, so cut in half for a family.

4 TBS. olive oil

5 small organic onions, chopped

6 organic cloves garlic, minced

2 stalks organic celery, chopped

1 organic shallot, chopped

4 cups pearl onions, peeled

1 small organic green pepper

1/2 organic red pepper, chopped

1/2 organic orange pepper, chopped

1/2 poblano chili, chopped

1 organic red chili pepper, seeded

1 organic jalapeno pepper, seeded and chopped

5 cups organic butternut squash, peeled and cut into 1/2-inch pieces

4 15-oz. cans organic black beans, drained and rinsed

3 organic tomatoes, peeled and chopped

1 15-oz. can organic chopped tomatoes in juice

4 TBS. organic tomato paste

2/3 cup sherry

5 cups organic vegetable broth

3 TBS. organic chili powder

3 tsp. organic cumin

2 tsp. organic oregano

2 tsp. organic baking cocoa

6 cups packed Swiss chard leaves, coarsely chopped (2 bunches)

1 tsp. chipotle chili

juice from one lime

1 tsp. sea salt

pepper to taste

Garnish: sour cream, chopped red onion, shredded cheddar cheese, turkey sausage, guacamole and chips.

Heat oil in a large, heavy pot, over medium-high heat. Add chopped onions, garlic, shallots, celery, and saut/ until tender and golden. Add the pearl onions and saut/ for another 2 minutes. Add green, red, yellow and chili peppers and butternut squash and saut/ another 3 minutes. Stir in tomatoes and juice, broth, sherry and beans. Stir in chili powder, cumin, salt, oregano and cocoa powder. Reduce heat and simmer uncovered, until squash is tender, about 10 to 15 minutes. Stir in chard; simmer until tender but bright green, about 4 minutes longer. Season to taste with additional salt and black pepper.

Ladle into bowls and serve with any of the following according to personal preference, sour cream, chopped red onion, shredded cheddar cheese, turkey sausage, guacamole and chips.

TURKEY SAUSAGE FOR CHILI

2 lbs. organic ground turkey

1 tsp. organic cumin

1 tsp. cayenne pepper

1 tsp. organic garlic powder

2 tsp. organic coriander

1/2 tsp. fresh ground black pepper

1/2 tsp. salt, optional

2 tsp. organic paprika

1 tsp. organic oregano

1 tsp. organic basil

1 cup organic chicken broth

Combine turkey and dry spices in a large bowl, mixing thoroughly. Add chicken broth, mixing well. Let stand 15 to 20 minutes. Cook ground turkey in a non-stick skillet over medium heat, 7 to 8 minutes, breaking into small pieces, until no longer pink. Add to chili if desired.

IT’S A GAS: ORGANIC CHICKEN VEGGIE CHILI

This chili was won second place for “Really, really ridiculously healthy chili.” Serves 10 or more. Onvo founder Bill Miller sent this recipe off to me.

3/4 cup olive oil

2 organic and range fed chicken breasts

2 zucchini, diced1/2 inch pieces

2 onions, diced into1/2 inch pieces

4 cloves of garlic, finely chopped

1 red bell pepper, diced into1/2 inch pieces

1 yellow bell pepper, diced into1/2 pieces

1 large can Italian plum tomatoes and juice

2 lbs. ripe plum tomatoes, diced into1/2 inch cubes

2 jalapenos

2 TBS. chili powder

1 TBS. ground cumin

1 TBS dried basil

1 TBS. dried oregano

2 tsp. fresh ground pepper (1 white tsp. and 1 black tsp.)

1 tsp. sea salt

1 tsp. fennel seeds

1/2 cup fresh chopped parsley

1 14-oz. can of garbanzo, kidney and black beans, drained and rinsed

1/2 cup fresh dill, finely chopped

1/2 fresh lemon, squeezed

4 scallions

Garnish: sour cream, sliced scallions

Put the chicken breasts in water and poach at a small boil until firm. Cool and cut into 1/2-inch squares. Set aside.

Heat the olive oil in a wok over medium heat. Add the diced zucchini and saut/ until just tender, 5-7 minutes. After about 3 minutes, add the onions and the garlic. In a large pot over low heat, add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, white and black peppers, salt, fennel seeds and parsley.

Add the zucchini, onion and garlic mixture, the chicken and the bell peppers. Cook uncovered for 30 minutes. Add the black, kidney and garbanzo beans, dill, and fresh lemon juice. Cook another 15 minutes. Stir well and adjust the seasonings to taste. Serve with sour cream and sliced scallions in bowls alongside.

Eileen Mintz can be reached by e-mail at eileenmintz@comcast.net or by phone at 232-1984.