“Out beyond ideas of right thinking and wrong thinking, there is a field. I’ll meet you there.” Rumi
We woke up this morning feeling a lot of gratitude for all that we have and all that we’ve learned and experienced this last year. And with these feelings came a reflection of where that sense of gratitude comes from. It looks to us like it comes naturally and spontaneously when we get beyond our ideas of right doing and wrong doing, when we step into that field that Rumi referred to.
And we love the practical impact we see in our lives when we come from there, how it changes how we connect with others and how we relate to everything in our lives including our relationship with food and health. Join us to hear more:
When we settle, relax, and our busy mind quiets, we connect with our true nature. Here we are grateful, joyful and compassionate. We see with a much broader vision and have a deeper understanding of life. Even in the midst of challenging circumstances, we can come from love and compassion. What a difference that can make.
This weeks recipe is Roasted Chickpeas. Enjoy making these delicious snacks. They are wonderful on their own or in a salad or as part of a main course dish. They take minutes to prepare and once you taste them, you’ll want more.
To Your Amazing Health,
Connie and Bill
28 ounce can organic chickpeas
1 teaspoon sea salt
2 1/2 teaspoons paprika
1/2 teaspoon ground black pepper
1 tablespoon avocado oil
Preheat oven to 400º F.
Drain the chickpeas well.
Add spices and then the avocado oil to a bowl large enough to hold the chickpeas.
Add chickpeas and mix well so all the beans are evenly coated with spices.
Line a large baking pan with parchment paper and spread chickpeas out in an even layer.
Roast for 30 to 40 minutes. You may hear a few beans pop–that’s normal. The beans are done when golden and slightly darkened, dry and crispy on the outside and soft in the middle.