When we’re following our thinking, it’s a constant dance between pleasure and pain done efficiently. It’s part of the design of how the mind works. And often it can involve reaching for food when we aren’t hungry. Join us for more:
It’s simple. Get curious about your dance steps. Are you chasing pleasure, avoiding pain or trying to be efficient? You can notice right away if this is going on, this dance with your thinking. Do you feel tense? Is there an urgency?
When we’re caught in a busy mind, we can feel strained or agitated. The good news is that when we get caught, we can pause, settle, relax and drop the stories we’re telling ourselves. From this settled place we find clarity, wisdom and love. We’re at home in our true nature. From here we tend to make better decisions and life is easier and more fulfilling.
From here, in that settled, relaxed space, we can check in to see if we really want or need that food we’re reaching for. We can make a choice that reflects who we really are.
The Best Lima Beans are the recipe today. They’re creamy and so delicious. We love them at our house. Try this recipe and enjoy.
To Your Amazing Health,
Connie and Bill
The Best Lima Beans (Serves 4)
3 cups dry Lima beans, washed and soaked overnight
1 onion, diced
4 garlic cloves, minced
1 tablespoon avocado oil
1/4 teaspoon turmeric
3-inch piece kombu
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
6 cups homemade vegetable stock or purified water
2 large carrots, cut in rounds
4 stalks celery, cut in diagonal slices
1/4 cabbage, cut in small pieces
4 kale leaves without stems, torn small
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
Add beans, onion, garlic, avocado oil, turmeric, kombu, dried herbs and veggie stock or purified water to a large pot. Bring to a boil on medium heat. Cover and cook on simmer until beans are soft (1 to 1 1/2 hours).
Add carrots, celery and cabbage in the last 1/2 hour of cooking the beans.
When the beans are soft, add kale, sea salt, ground black pepper and red pepper flakes. Cook for 5-7 more minutes.
Remove kombu, cut in tiny pieces and add back to pot.
Stir well and serve.