Why Do We Suffer?

We all go through ups and downs in life. Life throws us curve balls sometimes. But have you noticed, sometimes we handle the curve balls really well and we aren’t unhappy about it, and sometimes we don’t?

As Bill and I have started exploring how life works more, we’ve begun to see that it isn’t the curve balls that throw us into anger, resentment, despair or overwhelm. It’s how we relate to them that causes the suffering. It’s how we’re thinking about them.

Our suffering comes from wanting things to be a certain way, and when life doesn’t show up that way, we resist or react. Our suffering arises in the gap between what I want and must have to be happy and how life shows up.

Join us to explore this topic more:

So if you look back over your life when things happened that you didn’t want, notice how those experiences expanded you to be able to share more of who you are today.

It’s so simple. If we relax, pause, get quiet in the midst of any storm, we are led to our perfect next. When we drop out of a busy mind into more of who we are, life lives us perfectly.

The recipe today is a raw kale salad with red onion and red pepper on a bed of lettuce. It’s delicious and very filling. Also, it’s a great way to enjoy kale without cooking.

To You Amazing Health,
Connie and Bill

Kale Salad On A Bed Of Lettuce (Serves 2)

Kale From The Garden

1 bunch kale, torn from stems
1 head butter lettuce or other leafy lettuce
½ red pepper, diced
¼ red onion, cut in half moon slices
1 lemon, juiced
½ teaspoon sea salt
1 avocado, diced

Wash and tear kale leaves from the stems. Cut these leaves into very small pieces and add to a mixing bowl.

Add sea salt and massage by hand until salt covers all the leaves. Set aside for 20 minutes to allow salt to soften kale.

Now add red pepper, onion and juice of a lemon. Stir in well. Taste kale to see if more sea salt is needed. Set aside.

Wash and tear lettuce onto 2 large plates. Heap kale salad on top of lettuce and add avocado. Serve.

NOTE: You can also top salad with your favorite sprouts. We used mung sprouts and they tasted great. Broccoli or sunflower sprouts would also be good. All sprouts are optional.

Lettuce Ready To Pick at our Friend’s Farm

2 thoughts on “Why Do We Suffer?

  1. Hi Connie,
    Every summer I grow Red Russian Kale. It is as tender as lettuce. I just pull of the leaves while still small. I eat them with a balsamic dressing that is simply balsamic and a squeeze of lime juice and olive oil. It is a delicious salad. Sometimes for variety I saute a bunch of chopped mushrooms in oil and add a bit of balsamic to them and deglaze. I pour them over the salad while warm and them add more dressing and a bunch of sunflower seeds. I leave my kale in the ground over winter and the next year I get Kale and seeds galore to save and grow the year after. Klae also grows well in a big pot on a patio.

    • Thanks so much Gail for your delight in Red Russian Kale. I love that variety too. It is wonderful that it Winter’s over. And we’ve grown it on the patio in a large pot often. Thanks again, Connie

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