Surrendering into Life

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Surrendering into Life is something we've been exploring for years. What does that mean, "Surrendering into Life"?

When we use the term, we're referring to a space or a state of mind that is aligned with the Wisdom and Intelligence of Life itself. From another perspective, surrendering into our True Nature; our essence or true nature that is Life itself. Join us to hear more:

So, we aren't talking about surrender as a form of giving up, being passive or submissive. Rather, we're saying that when we surrender our busy-mind thinking, when we let go of the inner dialog that's analyzing, criticizing or worrying, we are left with what is present, Life itself. When we let go of our attempt to control and manage our lives from our intellect, we drop into the innate intelligence of our true nature, the Intelligence of Life.

When we aren't thinking that things need to be different than they are for us to be happy and feel okay, we find ourselves in the flow of life, happy and okay.

Simply put, surrendering our busy-mind thinking is Surrendering into Life.

The recipe this week is Chakalaka from South Africa and is it delicious. Served over baked yams the variety of vegetables and beans make this a real hit. Very satisfying and fulfilling. Give it a try.

To Your Amazing Health,

Connie and Bill

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Chakalaka (Serves 6) *Adapted from Lauren at

  • 1 large onion, diced
  • 4 medium garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon ground turmeric
  • 1½ teaspoons ground coriander
  • ¼ teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon Mrs. Dash Extra Spicy or red pepper flakes
  • 1 tablespoon low sodium tamari
  • 1 tablespoon coconut aminos
  • 2 finely diced carrots
  • 6 – 8 cups diced cabbage
  • 1 red pepper, diced
  • 2 jalapeños, finely diced or 1 green pepper, diced
  • ½ cup filtered water
  • 28 ounce can Fire Roasted Tomatoes
  • 4 tablespoons tomato paste
  • 2 - 15 ounce cans cannellini beans, drained and rinsed, or 4 cups cooked beans
  • Black pepper to taste
  • 2 tablespoons nutritional yeast
  • 4 ounce can chopped green chilies
  • 2 medium-large yams, cooked

Add onion, garlic and ginger with 3 tablespoons of filtered water to a large pan. Sauté until onions are translucent. (Add more filtered water if needed)

Add turmeric, coriander, thyme, paprika and Mrs. Dash or red pepper flakes. Stir well and then add tamari, coconut aminos, carrots, cabbage, raw peppers and water.

Cover and let simmer for 15 minutes or until cabbage is tender.

Add tomatoes, tomato paste, beans, black pepper, nutritional yeast and can of chopped green chilies. Stir well and cook for 10 minutes for beans to warm through.

Serve over cooked yams