STER is an acronym from the Stealing Fire book by Steven Kotler and Jamie Wheal that we talked about last week. It stands for Selflessness, Timelessness, Effortlessness and Richness.

These are qualities that researchers and experts on altered states of consciousness and flow states see as consistent experiences of those when they're in altered states or flow. And, while these qualities can seem uncommon and even esoteric, we feel that they are natural qualities that we all experience on a routine basis, but don't pay attention to. And certainly don't consider them altered states.

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An altered state, or flow, or ecstasis as the book refers to it, can seem like a rare and almost supernatural experience. And the complete immersion into presence that characterizes this is uncommon. It's quite a "Wow" experience in comparison to our normal day-to-day way or relating to the world.

But what if many of our daily experiences are reflections of this state? How many of us "lose" ourselves, become Selfless, in a simple act of generosity or caring? Even things as simple as complimenting someone on what a good job you see they're doing. Or spontaneously picking up some trash by a park bench without a reason why. Where is your attention in those moments? Are you self-absorbed or just present without a concern about yourself?

And who hasn't become engrossed in something, then looked up and saw that two hours had passed? "Where did the time go?" we ask. Isn't that a simple experience of Timelessness?

Also, have you ever been walking through the house to do something and seen something along the way that needed picking up or adjusting? If you reflect on those little moments, can you see how Effortless that is? No thought, no planning to do it. Just doing it effortlessly and then going on about your life.

One of the things that seems common in all of these experiences to me is the quality of presence. When I experience some form of selflessness, timelessness or effortlessness, I'm fully present in that moment. Not thinking of the past or future. Just right there responding to what's showing up. And always, for me anyway, that experience of presence, being fully in the present free of thinking of the past and future, that experience is sublimely rich. Not fireworks or excitement, but a deep, peaceful Richness.

So, what does this have to do with health, wellness and our relationship with food? Well, all of these aspects of life: our health, our sense of wellbeing and our relationship with food, are all served when we're in a calm, clear state of mind. When we're fully present.

You may not consider being present an altered state of consciousness, but it reflects the same qualities as one in a minor way. And as we become more aware of how we slip into that present moment effortlessly and naturally each day, we begin to cultivate and become more familiar with it. It can become easier to access. And from there, our health, well-being and relationship with food can change dramatically.

The recipe this week is a Sweet Potato Enchilada Bake. If you've read our blogs much, you know we love Mexican food. And this is a refreshingly light version of an enchilada that goes great in the warmer Summer months.

To your Amazing Health,
Bill and Connie

Sweet Potato Enchilada Bake (Serves 6) adapted from Chef AJ

• Enchilada Sauce
• Red Onion, chopped
• 2 garlic cloves, crushed or minced
• 1½ cups filtered water
• 28 ounce can Fire Roasted tomatoes
• 3 tablespoons chili powder
• ½ teaspoon chipotle chili powder or to taste
• 1 teaspoon ground cumin
• 1 tablespoon low-sodium tamari
• 3 tablespoons arrowroot powder

Filling

• 3 cups orange sweet potatoes, baked and mashed
• 2 cups pico de gallo or salsa
• 2 cups frozen corn, defrosted
• 12 corn tortillas

Toppings (Optional)

• Sliced black olives
• Salsa
• Shredded cabbage or lettuce
• Chopped scallions
• Avocado, diced
• Cilantro

Roast the sweet potatoes until tender.

To prepare the sauce, place onion, garlic and 1 cup of water (of the 1½ cups) in a pot and cook 8-10 minutes until soft.

Stir in tomatoes, chili powders, cumin and cook on low heat 15 minutes.

Add tamari and mix arrowroot powder well into remaining ½ cup of water, then pour slowly into the sauce and stir until sauce becomes thick.

Prepare the filling by combining sweet potatoes, pico or salsa and corn. Preheat oven to 375º F.

To the bottom of a 9x13 baking pan, spread half the enchilada sauce.

Place a layer of 6 corn tortillas on top the sauce and spread all the filling on top the tortillas.

Add another layer of tortillas and cover with the rest of the sauce.

Top the casserole with black olives if you desire.

Bake 40-45 minutes, the let casserole rest for 5-10 minutes before slicing and serving.

Top each serving with green onion and avocado or other toppings that you love.