Welcome What Arises

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Dr. Amy Johnson, our coach and mentor, has been talking about Welcoming What Arises lately. In this week's blog we want to share a short segment of our Saturday Community Call where we talked a bit about that in our lives. Join us to hear more:

What we've seen is that when we're willing to be open and curious about what's showing up in our lives, that is, feel into the feelings that come up around situations we're in, our experience changes dramatically.

Going from what I used to call "no fly zones" where I didn't want to venture into a situation that might create conflict and feelings I wanted to avoid, to being willing to lean into the feeling and see what it really is, what the feeling is really made of, my life and how I relate to Connie and everything else has changed.

As I've seen that my feelings are actually energy being felt in my system and not an air raid siren telling me to run for the hills, I don't react to situations like I used to. And in not reacting, I'm able to handle situations much more effectively.

No longer being afraid of a feeling has changed everything for me. Instead of being on "high alert" all the time, I'm relaxed and open to experience life as it unfolds. What a welcome change this has been.

The recipe this week is an Apple Strawberry cobbler. It's a simple twist on our favourite fruit crumble. It has a different topping that's more like a tender crust than a crumble. The recipe uses apples and strawberries, but it can be made with any fruit combination. Let us know what you think.

To your Amazing Health,
Connie and Bill

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Apple Strawberry Cobbler Adapted from Chef AJ’s The Secrets to Ultimate Weight Loss

  • Enough sliced strawberries and apples to fill an 8” x 8” baking dish ¾ full
  • 2 tablespoons of flour if using frozen strawberries that have lots of juice when thawed
  • optional: 1/3 cup raisins or dried cranberries
  • 1½ cups rolled oats
  • 1 teaspoon baking powder
  • ¼ cup unsweetened applesauce
  • ¼ cup date paste   (recipe below)
  • ¾ cup unsweetened non-dairy milk   (recipe below)

Preheat oven to 350 degrees F.

Slice fruit into an 8” x 8” baking dish and top with the raisins or cranberries if using them.

NOTE: If using frozen fruit that has lots of juice when it thaws, like strawberries, dust the bottom of the pan with 2 tablespoons of flour (I use oat flour that I make in a blender from rolled oats). This absorbs the liquid and creates a nice fruit gel.

Mix oats, baking powder, applesauce, date paste and non-dairy milk in a bowl and mix well.

Cover the fruit with the topping and bake for 45-50 minutes until golden brown.

Non-dairy Milk

For this recipe I like a thicker nut milk with these ingredients:

  • 1 cup almonds or cashews
  • 1½ cups filtered water

Add nuts and water to a high-speed blender and blend for 60 seconds.

Store excess in a jar in the fridge for up to 1 week.

Date Paste

  • 1 cup dates
  • 1 cup filtered water

Add dates and water to a high-speed blender and blend for 60 seconds.

Store excess in a jar in the fridge for up to 2 weeks.