Many make commitments to improve their health and lose weight. It’s a great thing. And this time of year it’s often referred to as a New Year’s Resolution. As well as our intentions are when we make them, they often go by the wayside unfulfilled. Why is that?
In our experience, there are two types of commitment. One type, that I think we’re all familiar with, is to use will power and determination to “make it happen.” And there’s another type I think most have experienced as well that comes from a change of heart, from seeing what is the obvious best thing to do and being drawn to do it “with all our heart.”
Join us to explore this topic in relationship to food and health.
So, play with this this week. See if you notice a difference between when you’re commitment is more of a mental commitment and you’re working to “make something happen”, or if you find yourself moving forward and accomplishing things by what Joseph Campbell described as “following your bliss” and having doors open for you that wouldn’t have opened for anyone else.
The recipe is so very delicious. It’s Pad Thai. Be sure to buy brown or black rice Pad Thai noodles. Their hearty taste makes this dish delightful.
To Your Amazing Health,
Connie and Bill
Pad Thai (Serves 2 to 3)
8 ounces Brown or Black Rice Pad Thai Noodles
1 tablespoon Avocado oil
1 small red onion, diced
4 garlic cloves, minced
3 tablespoons Tamari
1 carrot, cut in matchsticks
1 red pepper, cut in 2 inch slices
3-5 tablespoons Thai Chili Sauce or Sriracha
2 tablespoons coconut sugar
1 lime, juiced
1/3 cup dry roasted peanuts
1/2 cup purified water
4 green onions, cut in diagonal
2 cups bean sprouts
Cilantro, wash and set aside for garnish
In a medium pan, add recommended amount of water to begin boiling for noodles. When water boils, cook noodles and drain. Set aside.
In a large fry pan add oil, onion, garlic, 3 tablespoons water and tamari. Cook, stirring frequently, until onions are transparent.
Add carrots and peppers and cook 3 to 5 minutes.
Add Thai Chili Sauce, coconut sugar, lime juice, peanuts and remaining water. Stir well and cook for 3 minutes.
Add green onions and bean sprouts. Stir.
Serve in 2 bowls and garnish with cilantro.