Recurring Patterns 2

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We're picking up where we left off last week, looking at how things don't go away until we've learned what they've come to teach us.

It's taken us a long time to realize, but we're learning that the things that keep occurring that we don't like could actually be invitations to learn how to deal with life more effectively. But it isn't by learning new ways to do things, but by learning new ways of relating to the situation, learning new way of being in the situation. Join us to hear more:

When things keep recurring, it's natural to look for things to do differently in order to prevent them from happening again. But, as logical as that is, we haven't found that to be the solution.

What's put an end to repeating patterns has been our opening to seeing the situation from a deeper level, from a perspective that's more true about who we really are and how life works. A perspective where we see ourselves and others with greater compassion, love and understanding.

When I saw that keeping people happy wasn't the key to my happiness, I stopped being so afraid of how others responded to me, and in that was much more natural and present with them... which, surprisingly, kept them happier.

As we open to be more of who we really are, life isn't as confusing or overwhelming and we respond much more naturally and effectively. Rather than finding new things to do, when we see a new way of being in a situation, we spontaneously do new things.

Let us know if you're seeing this in your life too.

The recipe this week is a WFPB Chocolate Brownie made from black beans. This seemed a little unlikely to us at first, but we were delighted at the rich and satisfying taste and experience we had when we made it. No sugar rush and very nutrient dense, we love these from every cell of our bodies.

To your Amazing Health,

Connie and Bill

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Black Bean Brownies

  • 2 tablespoon ground flax
  • 5 tablespoons purified water
  • ¼ cup almonds
  • 11 Medjool dates or 15 regular dates, pitted
  • ¾ cup raw cacao powder
  • 1½ cups cooked or 1 (15 ounce) can black beans, drained
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract or vanilla bean powder
  • ¼ cup water
  • Optional:
  • ½ cup walnuts, chopped

Preheat oven to 300 degrees F. Line an 8x8 inch baking pan with parchment paper.

Combine the ground flax and 5 tablespoons water in a small bowl, stir well and set in the fridge to thicken. (This is a flax egg)

Add the almonds and dates to a food processor and chop very well.

Add the cacao, beans, baking powder, baking soda, vanilla, water, and flax egg from the fridge to the food processor and blend until smooth, 1 to 2 minutes.

Remove the blade and fold in the walnuts if you’re using them.

Pour batter into prepared pan and bake for 50 minutes. Cool completely. Cut into small squares.

Store in a covered container in the refrigerator up to one week.