Likes and Dislikes

The following piece comes from a vision between being asleep and awake.  

+++++++++

Many of you say prayers everyday.  You ask for this and for that.  You ask that someone change what they dislike to something that you like.  You ask to be right!  In the greatest designs, the likes and dislikes are choices that you are able to make that will help your Spirit move in a certain path.  Indeed, you follow a blue print laid out long, long before your birth.  You have agreed to step forward on the path.

Your likes and dislikes make you unique, the way different paint colours on the wall make a house unique.  It gives you definition.  It is neither wrong nor right.  It allows you to see how others accept the situation or environment.  What you like begins with what is in your DNA.  It also is influenced by what you see and what you hear.  These two senses will influence how something tastes for you.

Let these differences be celebrated!

+++++++++

Blessings,

Judy

Pacing Yourself

The life lesson that I am having difficulty learning is how to pace myself both to get things done and to give time required for healing my tendons in my leg.  You see, I want to do everything on my list immediately so that it is done.  This need to get things done has been an undoing for my healing process because I do “things” too quickly and too forcefully.  I put strain on my body.

I am learning that you can still do everything if you do them slowly and easily, and allow for short breaks between tasks.  Even dog walking had to change so that my pace is slower and my strides shorter.  The doc put a limit on the distance that I can walk at one time. 

Change about pace is a challenge.  Relearning what the balance is to provide both exercise and healing is quite eye-opening.  Our bodies are self healing. In my case, I was interfering with my healing. 

Blessings,

Judy
 

Harvest and Zucchini Muffin Recipe

 

As we move into FALL, many of us with gardens in our back yards, or where ever, are looking at food preparation.  Our Ancestors canned fruit, vegetables, and even chicken, beef, and ham.  

We have come to rely on large factories to do our canning for us.  We get additives in “store bought” food that we would not add on our own.  

Good food feeds our body and our soul.  Clean food keeps us young. Canning is good to support our Free Will.

This year seems to be a bumper year for zucchini.  Everyone in our neighbourhood has loads of zucchini and everyone has recipes to share.

Zucchini Muffins

  

• 3 cups all purpose flour (I use gluten free flour and add Xanthum Gum) 
• 1 cup sugar 
• 2 tsp baking soda 
• 1 tsp ground cinnamon 
• ½ tsp nutmeg (optional) 
• ½ tsp salt 
• 2 eggs, lightly beaten 
• 1 cup vegetable/canola oil 
• ½ cup milk 
• 2 Tbsp lemon juice 
• 1½ tsp vanilla extract 
• 2 cups shredded zucchini, thawed if frozen 
• Optional: 1 cup chocolate chips and/or ½ cup chopped walnuts and/or pineapple or banana

1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with baking spray. 
2. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt. 
3. In separate large bowl, whisk eggs, oil, milk, lemon juice, vanilla and zucchini. 
4. Pour wet ingredients into dry and stir just until completely combined (it's best to do this by hand to avoid over-mixing, which results in tough muffins). 
5. Fold in chocolate chips and/or walnuts if using. 
6. Divide batter over 12 muffin cups - they will be full! Bake for 22-26 minutes, until tops are golden and toothpick comes out clean from centers. Let sit in pan 3-5 minutes before removing to rack to cool completely. 
7. Best served fresh, or freeze extras, well wrapped or in an airtight container, and thaw or reheat as needed.

Blessings,

Judy