We heard Ekhart Tolle talk recently about how getting present with what shows up in our lives can transform our experience. Much like the fairytale of The Frog Prince. When the princess, however reluctantly, kisses the frog, the frog transforms into something completely different and very beautiful.
Connie's Potato Chip Story is a good example of this. When she got really present and felt the undesirable feelings that were driving her craving for a potato chip, she saw how she was giving her well being to potato chips. From that day on, magically, she's never had an urge for a potato chip. Embracing that experience transformed the relationship completely.
We often encourage our clients to do a little "eating with presence" exercise when they have a craving they can't resist. It isn't uncommon that when we have a craving for something, we eat it without any conscious awareness. We just kind of feed our face. But when we get present and really give ourselves to the experience we're having, feel the feelings we're having, and when we eat the food, noticing how our bodies receive it, there's often a new awareness that unwinds the old relationship with that food to the point where we don't crave it any more.
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We find it quite interesting that this message has been with us for so long in the form of a fairy tale. How many times did I hear the story, but didn't see this message behind it?
It's wonderful to see the wisdom that's embedded in our folk lore and ancient stories. I guess if they've been around for hundreds of years, there must be something of value in them that's responsible for their longevity.
The recipe this week is a Millet Black Bean Mexican Salad. It's a unique blend of High Nutrient Dense foods that captures the Mexican food experience we love. Give it a try.
To you Amazing Health,
Connie and Bill
Millet Black Bean Mexican Salad (Serves 2 as a Meal) *Adapted from Emma Roche
- 2 cups cooked millet*
- 15 ounce can black beans, drained
- 1½ cups frozen corn
- 2 tomatoes, diced
- 1 red pepper, diced
- ½ Jalapeno, finely diced
- 1 large carrot, grated or 2 smaller carrots grated
- ¼ teaspoon garlic powder
- ½ teaspoon red pepper flakes or Mrs. Dash Extra Spicy
- 2 whole lemons, juiced
- 2 tablespoons date paste or 1 tablespoon maple syrup
- 3 tablespoons chopped fresh cilantro or parsley
- 1 large head of Romaine or leafy lettuce
- optional: green sriracha sauce or 4 oz. can of chopped green chilis for extra zip
Mix lemon juice with date paste or maple syrup, garlic powder and red pepper flakes or Mrs. Dash Extra Spicy in a small bowl.
Add remaining ingredients to a large bowl, pour lemon juice mixture over them and stir well.
Make a bed of lettuce on each plate or bowl, top with the veggie mix and sriracha sauce (if using it)
* Millet needs more water to cook than most grains or it is very dry. We recommend 2½ to 3 cups of water for each cup of millet. So to get 2 cups of cooked millet, add 1 cup millet to 2½ to 3 cups of water in a pan. Bring to a boil and then turn down to simmer for 40 minutes.