Midweek Pause—Truth
October 22, 2014
Photo: Margaret Adie
“The truth you believe and cling to makes you unavailable to hear anything new”—Pema Chodron
Consider: You are who you believe you are. By speaking about yourself and to yourself in truths you practice loving kindness. When we are loving and kind to ourselves we can be loving and kind to those whose lives we touch. One simple act of truth telling can touch the lives of countless others.
Prepare: What do you say about yourself that you would not tolerate from others? Repeating and reliving old or untruths restrict our beliefs. These limit who we are and what we can accomplish. The truth is… you already know some of your inner dialogue isn’t true. It is just a story that restricts you from being the full person you can actually be.
- Close your eyes, take three cleansing breaths and ask yourself,
- “What do I cling to about myself that is not true?”
- “What real truth can I replace that with?”
- Now repeat it silently to yourself over and again with your hands on your heart.
- Say it out loud, inhale with each word, releasing your breath between words.
- Finally write it down and place it somewhere it can serve as a reminder.
Do: Acknowledge and release an untruth you cling to about yourself today by rewriting a truth.
Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Soy Sauce Noodles with Cabbage
Thank you, Hetty McKinnon, once again, for your inspiration. This is certainly one of those recipes that just writing it out prompts the desire to make it. So while you are reading, I will be serving myself. Ingredients 12 ounces dried or fresh thin noodles ( I subbed in Jovial GF Spaghetti which worked well)…
Heidelberren Streuselkuchen
There was a chapter of my life when a freshly baked cake came out of my oven several times a week. We lived those days in Germany, I taught high school and often the first thing I did after arriving home was to gather ingredients and bake. At the time, our house was full, and…
Leek and Pea Pilaf
Ingredients 2 young tender leeks, washed and chopped fine, omitting the tougher green ends 8 ounces of frozen or fresh-shelled peas 2 TBL olive oil 1 TBL vegan butter 8 threads of good quality saffron allowed to “bloom” for 10 minutes in a few tablespoons of boiling water (this saffron by Kiva) is exceptional. 3-4 …
Frozen Mint Slices
So yummy. This dessert will certainly have you sneaking back into the freezer for just one more bite. We can thank Oh She Glows for this marvelous recipe and Tanya Renner for turning me on to it. Ingredients THE FILLING: 3/4 cup (225 g) raw cashew butter* 1/2 cup (125 mL) pure maple syrup, room…
Spicy Samosa Wraps
A quick and easy weeknight meal prep ahead packed lunch. Ingredients Samosa Potatoes: 1 tsp oil 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1/2 serrano pepper, chopped or other hot or mild green chili pepper (optional) 1 tsp ground turmeric 1/2 to 1 tsp ground cumin, preferably roasted 1 tsp ground coriander 1/3 tsp…
Polenta Soup
Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…
Roasted Spiced Cauliflower & Chickpeas
Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…
White Bean, Kale and Tomato Soup
Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…
On Demand Sourdough Flatbread
This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge. If you’ve missed my sharing Aran Goyoaga’s sourdough starter, here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread. Several things…
Mushroom and Walnut Bolognese
Adapted from Alexa Weibel’s Vegan Bolognese Trust me on this, double this recipe because you will surely want more later in the week ahead. Ingredients 1 cup (100 grams) shelled gently chopped toasted walnuts Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella) olive oil, plus more…
Gluten Free Sourdough Bread
There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…
Minestrone Soup
Direct from Lauren’s kitchen to yours. Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped 1 large or four small sweet peppers seeded and chopped 2 heaping TBL…