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Whether we realize it or not, we're always living in uncertainty. Most people think there can be some certainty in life. But really, if we ask ourselves if we can know with certainty what the future holds, can we ever say we can?

The reason we bring this up is because we saw, many years ago, that some of our clients, after having fabulous results restoring their health and losing weight, suddenly experienced an unexpected turn of events in their lives that really rocked their boat, they went back to their old eating habits of comfort foods for relief. This naturally resulted in the health conditions and extra weight coming back on.

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Unless we realize the inside-out nature of life, that our experience of what's happening is created by our perception / interpretation of what's happening (and not the circumstance), we think we have to change our circumstances to change our experience and feel better.

When we believe that our experience comes from the outside-in, we fall into the illusion that our security lies in a future we can be certain about, which we can't. So, no wonder our clients returned to their old comfort foods when dramatic, unexpected things happened in their lives. If they thought their sense of security came from their job, or relationship or whatever it was that unexpectedly changed, they would be faced with finding relief outside themselves. Returning to a sense of well being through food or other means was the best solution they could see because they couldn't change the circumstance.

The other piece of the puzzle that has made such a difference for our clients and ourselves, is that the more we realize that we are designed for success, i.e., the universe has our back, the more we trust the intelligence behind life and feel okay with the continuous uncertainties in life. We no longer look to the future being a certain way in order for us to feel okay or for us to feel secure. Our sense of security comes from trusting our connection to the intelligence that fills life, and knowing that from that intelligence will come the ideas and actions needed to deal with whatever occurs. It's a great place to live from.

The recipe for this week is a Mexican Corn Griddle Cake. It's a savory corn pancake, straight out of Mexico that's delicious as breakfast, lunch or dinner.

To your Amazing Health,
Connie and Bill

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Mexican Corn Griddle Cakes with Pico de Gallo (Serves 2) *Adapted from Emma Roche

Griddle Cakes:

  • ½ cup cashew or almond milk (1 part nuts to 3 parts water if you want to make your own)
  • 1 teaspoon apple cider vinegar
  • 1 cup corn meal or polenta
  • 1 cup corn flour (grind polenta in high-speed grinder if you don’t have masa)
  • 3 teaspoons baking powder
  • 1 ¼ cups filtered water
  • ½ medium onion, finely diced, or green scallions
  • 1½ cups frozen corn
  • ¼ teaspoon ground black pepper

Optional: 1 jalapeño, diced

1 small red pepper, diced

Pico de Gallo:

  • 4 Roma tomatoes, diced
  • 1 small red pepper, diced
  • 1 jalapeño, diced
  • ½ medium onion, finely diced
  • 1 large clove garlic, minced
  • 1 avocado, diced
  • Juice of 1 lime
  • Handful of chopped coriander leaves
  • 1 tablespoon salsa
  • 1 tablespoon sriracha
  • Black pepper to taste

Prepare the Pico de Gallo by adding all ingredients to a bowl and mixing well. Cover and refrigerate until serving time.

Prepare the Griddle Cakes by combining the non-dairy milk and apple cider vinegar in a small bowl. Stir to combine and set aside.

In a separate mixing bowl, combine corn meal, masa and baking powder. Stir to combine.

Add water to non-dairy milk and vinegar mixture. Whisk to combine. Add wet ingredients to dry ingredients and mix lightly with a fork until combined. Be sure there are no dry ingredients stuck to the bottom of the bowl. Gently fold in the corn and diced onion.

Heat a non-stick fry pan over medium-high heat. When the pan lets a drop of water sizzle, spoon in batter to form one large Griddle Cake or several smaller Cakes, ½ inch thick.

Cook 4-5 minutes until browned, then flip and cook another 4-5 minutes on the second side until browned.

Serve Griddle Cakes topped with salsa plus a side of steamed greens or a green salad.