The Promised Land has always been a Biblical reference to me. But last week I was reading something by Marianne Williamson along the lines of what if we didn't drag our past into the promised land of each new day? When I read the words "promised land" there I immediately thought of the stories I had heard in church as a kid, but this time it wasn't about Moses leading his people out of bondage to the promised land.
When I read it in the context of the promised land of each new day, I saw the story of being led out of bondage to a place of beauty and abundance as a metaphor. And I realized that I had been experiencing this metaphor for some time. I saw how when a negative mood or emotion shifted as my thinking shifted, I was being "delivered" into the promised land.
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It's amazing to me, miraculous you might say, how my feelings and experience can change from anger and contempt to love and joy in a second when I don't drag an old story of how life should be different than it is into what's happening in that moment.
It's so eye-opening to experience a sudden change like that because for so long I believed that my feelings of anger or upset were justified... by the story I was telling myself. And because I felt justified, I'd drag that story forward for days sometimes.
Now when I let go of that story and open to "what is" in that moment, I always find myself calmer and more content. I find myself in the promised land. And that has made a big difference in my life. It can also make a big difference in whether I'm turning to food to deal with an upset or other feelings I don't like.
So, here's the question for today, what if the promised land is only a thought away?
What does your promised land look like? Is it the "perfect" set of circumstances, or is it a state of being on the inside?
The recipe this week is Asian Greens. A subtle ginger flavored greens dish that is a great compliment to any grain or bean main meal.
To Your Amazing Health,
Connie and Bill
Asian Greens (serves 2-4) *adapted from Mary McDougall
- 2 large bunches kale, Swiss chard, collard greens, or a combination including some cabbage
Asian Dijon Dressing:
- ¼ cup Coconut Aminos
- ¼ cup rice vinegar
- ¼ cup filtered water
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1-inch piece fresh ginger
Chop the greens and add to a large pot with about ¼ cup filtered water, or a little more. Bring to a boil and then cover and turn to low heat.
Cook, stirring occasionally, until wilted (about 5 to 7 minutes).
Drain and toss with Asian Dijon Dressing.
While the greens are cooking, add all the dressing ingredients to a high-speed blender and process until smooth (45 seconds to 1 minute).
NOTE: The greens mixed with the dressing are great chilled for serving later.