The understanding that we love, live and coach from is that if we live in a good feeling, we can connect with abilities far greater than if we live in our "thinking" mind.
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More and more research and experience is revealing that our "feeling centre", our heart, has tremendous power to bring coherence, health and healing to us. And we experience that coherence as a good feeling.
We've often seen in coaching couples who are having difficulties, that when they make the shift from trying to "work it out" between them to finding that good feeling between them, they find tremendous clarity and ability to resolve their issues without struggle and emotion.
When our minds settle, we naturally connect with our deeper wisdom and clarity and we feel good. We feel more joy, more love and more well being because that is our true nature.
One way to get into this good feeling is to reflect on what we're grateful for. Gratitude leads to this good feeling. Or we can let the thinking mind settle and return to the truth of who we are, and that leads to this good feeling too.
This good feeling we're talking about is what is behind our "high mood" approach to relationship counseling, verses "low mood" counseling.
In high mood counselling we have the couples reflect on what is working in their relationship rather than starting by tackling the problems. In that, they find themselves in a good feeling, a higher mood.
In many conventional approaches the focus is on the problems a couple has in an attempt to work them out. But focusing on that almost always puts them in a low mood or poor feelings towards each other. And when we're in a low mood, our creative and problem solving abilities are much more limited.
We consistently see that when the couples are in a good feeling toward each other, they find their solutions rather easily. It's almost like their solutions becomes obvious from there.
If you would like a free consultation to learn more about this understanding, let us know in the comments section below.
The recipe this week is a Tu-No casserole. We're on a casserole roll right now with the winter weather keeping a chill on things here, and there is something so satisfying in warm casseroles on cold days This is a delicious take on the classic tuna casserole we grew up with.
To your Amazing Health,
Connie and Bill
Tu-No Casserole Serves 6-8
Sauce:
- 1 cup rolled oats
- ½ cup cashews
- 1¾ cups filtered water
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon kelp granules, kelp powder, or kombu (optional, for a light seafood flavour)
Base:
- 1½ cups uncooked elbow or small-shell pasta
- 1 medium yellow onion, chopped
- 8 medium cremini or white mushrooms, sliced
- 2 cups peas (frozen and thawed, fresh or canned)
- 2 stalks celery, sliced
- 1½ cups cooked grain
- 3 cups cooked garbanzo beans (or two 15-ounce cans, drained)
Make the sauce by adding the oats, cashews, water, onion powder, pepper, and sea vegetable (if using) into a blender and blend on high until smooth, about 30 seconds. Set aside.
Cook the pasta according to the instructions on the package. Drain and place the pasta back into the pot, off the heat. Set aside.
Preheat oven to 375°F.
Add the onions and mushrooms to a skillet on medium-high heat, stirring and cooking for 3 to 5 minutes until softened and lightly browned, adding a little water as needed to prevent sticking.
Add this mixture, as well as the peas, celery, grain and pasta to a large mixing bowl.
Place the garbanzo beans into a food processor and pulse just until the beans are broken down (but not mushy). If you don’t have a food processor, you can mash the beans with a potato masher.
Add to the mixing bowl with the sauce and mix well.
Spoon the mixture into an 8” x 12” baking dish and bake covered for 25 minutes. Remove cover and bake another 10 minutes.