Monthly Archives

March 2015

Blog, Health & Recovery

Waiting for Spring

March 30, 2015

Patience.

Patience, in my opinion, is one of the most difficult virtues, but it’s the greatest ability to have when dealing with difficult situations.

For me, the hardest thing I had to deal with when I was going through recovery for my eating disorder was waiting.

Waiting for my brain to stop reverting back to old ways of disordered thinking. Waiting for my body to heal from restricting. Waiting for a normal life. The waiting seemed to never end. It felt like a tunnel where you couldn’t see the light at the end, an eternity of expecting things to get better.

Its hard to be patient when you don’t know when things are going to change. It’s easy to practice patience in the middle of 5 o’clock traffic; but when times get rough and you are in the middle of winter, so to speak, it’s nearly impossible to wait. I’ve learned the hard way that the best things in life take time. Very rarely does something great sprout overnight.

 “Never cut a tree down in the wintertime. Never make a negative decision in the low time. Never make your most important decisions when you are in your worst moods. Wait. Be patient. The storm will pass. The spring will come.”  – Robert H. Schuller

When I first began recovery for my eating disorder, my agent told me that she thought it would be good for me to grow a plant while I start this difficult new chapter in my life. While I learned how to take care of this plant, I was also learning how to take care of myself. While I was growing, the plant was growing. I honestly harmed a few plants in the process, but learning how to grow a plant is similar to dealing with a difficult time. Nothing is going to go the way you plan, but once you figure out the right balance of water, sun and soil, you just wait and trust that your plant will grow.

My little plant seed saw nothing but darkness, but when time was right, it flourished and grew into a little sprout. The same was true with my recovery.  There is a reason that flowers bloom in the Spring. Spring always follows Winter, but sometimes when Spring will come is unclear.

“We could never learn to be brave and patient, if there were only joy in the world.”  – Helen Keller

When you are in a seemingly never-ending bad season in your life and waiting feels like its next to impossible, know that there are always good things to follow. It might not be as quick and easy as expected, but with the coldest Winter usually brings the most beautiful Spring. Circumstances change; the situations you face will not last forever, but learning how to wait in the midst of difficult times will teach you how to trust in the next Winter.

Corrie Ten Boom once said, “When a train goes through a tunnel and it gets dark, you don’t throw away the ticket and jump off. You sit still and trust the engineer.” 

Blog, Dessert, Recipes

Lemon π (Pi)

March 14, 2015

Today is National Pi (π) Day! I don’t know a lot about math, so I decided to celebrate with a different kind of pi…Lemon Pie!

Happy Pi Day everyone!

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Ingredients:

The crust:

  • 1 cup of raw almonds
  • 1 cup of raw walnuts
  • 1 cup pitted dates
  • 1 tsp vanilla extract
  • a dash of Himalayan sea salt

The lemon filling:

  • 1 cup pitted dates
  • 1 1/2 cup raw cashews
  • 3/4 cup lemon juice (I used fresh squeezed juice from 4 large lemons)
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract

for the whipped cream and topping:

  • 2 1/2 cups of coconut cream
  • 2 TB of raw cane sugar
  • 1/2 tsp of vanilla extract
  • sliced lemon

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Directions:

The crust:

Place all of the ingredients for the crust (except the dates)  in a food processor and pulse it until its kind of like flour. Add in the dates and mix until you have dough. Press this firmly into the bottom of a pie or tart pan.

Put aside the 2 1/2 cups of coconut cream for the whipped cream in the fridge.

The lemon filling:

Putt all the ingredients in a food processor and pulse until its smooth.  Pour the filling in the crust and spread with a spatula. Then, put the pie to the freezer for around 2-3 hours.

The whipped cream:

Take the coconut cream out of the refrigerator and add the sugar and vanilla. Next, with an electric mixer, mix until fluffy and smooth. When you are ready to serve the pie, top it with the whipped cream and sliced lemon.

Viola!

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Blog, Lunch/Dinner, Recipes

Falafel Burgers

March 3, 2015

Falafel Burger Recipe

Ingredients:

  • 1 can of chickpeas (drained and rinsed)
  • 1 cup of breadcrumbs (I used organic whole grain bread)
  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1/4 cup of chopped fresh parsley
  • 1 1/2 tsp of ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder

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Directions:

Turn on the oven to 400 degrees. Grind chickpeas in a food processor until they are smooth. In a bowl, add processed chickpeas, onion, garlic, parsley, cumin, coriander, salt, black, pepper, cayenne pepper, lemon juice, and baking soda. Slowly add in the bread crumbs until the mixture holds together like dough. Then shape the dough into patties. Put the patties on a nonstick cooking sheet and bake for 10-12  minutes longer, until golden brown.

I topped my falafel burger with sautéed brussels sprouts and roasted peppers.

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