How do we find a place of peace and well being in the midst of strong cravings or the anxiety and overwhelm that sometimes comes up in difficult moments?
If we want to get out of anxiousness or a craving, one thing we can do is "Pause".
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So, what does it mean to pause? The concept can make lots of sense, but when we're in the throws of it all, how do we hit the pause button?
What Connie does is she likes to sit for a moment and quickly relax. Relax her shoulders and let her busy mind settle down. And if it's about a food craving, she'll often ask, "Do I need this food right now?" And her body responds very quickly with a yes or no, often saying, "Have a glass of water instead."
For Bill, he doesn't need to sit. For him, there is a pause in the attention given to the craving or strong thought. And with that there comes a clarity about what is really needed in that moment. And almost always, what the craving or busy thinking is about diminishes or goes away completely.
When there's an urgency in the thinking or feeling, that's become a flag or a signal for Bill that the thinking probably isn't leading to a productive action. To eat more when he's not hungry is definitely not beneficial on any level.
Whatever way we come to pause, whether it's sitting to relax or shifting our attention, visualizing the writing on a white board being erased or thoughts in balloons floating away, that pause leaves us with a clarity of what is actually true in the moment, free of our past conditioning and thoughts about it. And with that clarity, our choices are naturally more beneficial and productive.
Give it a try. Don't believe us. See if pausing really is effective in bringing you back to center and back to a greater sense of peace and well being.
The recipe this week is a Louisiana Red Bean and Rice dish. It is a delicious and really satisfying combination of tastes and textures.
To your Amazing Health,
Connie and Bill
Louisiana Red Beans & Rice (Serves 6) adapted from Mary McDougall
- 1 cup Vegetable broth
- 1 large onion, chopped
- 2 stalks celery, diced
- 1 large carrot, small dice
- 1 colored sweet pepper, diced
- 2 jalapeños, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 teaspoon no-salt seasoning
- Black pepper to taste
- 2 tablespoons hot sauce
- 3 15-ounce cans red beans, drained
- 15 ounce can fire roasted tomatoes
- Hot, cooked brown rice or grain you love
Add ½ cup veggie broth to a large pot. Add onions, celery, carrots, bell pepper, Jalapenos, garlic, thyme, pepper flakes, no-salt seasoning, black pepper and hot sauce. Cook, stirring well, for 10 minutes.
Add beans, tomatoes and remaining vegetable broth. Bring to a boil. Reduce heat, cover and cook for 30 minutes stirring occasionally. Add more broth if necessary.
Serve over rice and add additional hot sauce or Sriracha if desired.