Author: Shirley Lynn

  • Listening to our Bodies: A Path to Peace

    Recently I was engrossed in a discussion about listening more closely to what our bodies tell us. Everyone had a story of a physical injury that occurred because we didn’t listen when our bodies’ essentially said ‘enough’.

    A couple of years ago, I attended a training with Dr. Gabor Maté, author of When the Body Says No, and other worthy books. He identified some key characteristics of the stress-prone personality, including:

    • Difficulty saying No,
    • Automatic and compulsive regard for the needs of others without considering one’s own,
    • Rigid and compulsive identification with duty, role and responsibility rather than with the true self,
    • Habitual suppression or repression of healthy anger and assertion.

    As I read this list, a couple of things stand out for me. This list is about lies we tell ourselves and about compulsive behaviours to please others or to live within the status quo you assume others expect of you (fear).  – And we wondered why we got sick or injured because we ignored our bodies?

    What struck me even more as I  began to examine my own life is how we find it acceptable to lie on a regular basis. We lie to others when we say ‘yes’, but we want to say ‘no’. We lie to ourselves saying we aren’t worthy enough and so we push onward when our bodies need to relax. We lie about our real needs and who we really are, compulsively rushing to the needs (and perhaps drama) of others (or our own). We lie about feeling angry at the boundaries that have been trespassed and then stay silent and perhaps punish our partner or child or friend because of all the feelings inside we have lied about.

    Lies create stress and conflict, both internally and externally. Conflict disrupts our peace and our health. When we lie to ourselves and disregard the messages our bodies send us, we impose a hidden emotional stress on ourselves and our bodies.

    Just as good relationships with others keep us healthy and can heal us, good relationships with our bodies keep us healthy and can heal us. Good relationships require healthy boundaries that support our sense of true self and protect us against what drains our essential vitality. Healthy boundaries are like a good immune system – protects against what takes life and sustains our essence so we can participate in our purpose and what is truly life-giving.

    Several hundred people were in attendance, all in the helping profession in one way or another, all trained and paid to be supportive and respond to the needs of others. With a  healthy sense of one’s own true self and a reliable use of healthy boundaries, these professions can bring an enormous sense of satisfaction. However, when we disconnect from our bodies and neglect our own needs, we risk illness and violate our spiritual core. An inner war begins. A keen awareness of this potential reality dawned on us all.

    We are hard-wired to need closeness, to need connection and belonging with others. We are equally hard-wired to need to express ourselves, to know who we are and then to be seen and respected. In other words, we are hard-wired to be authentic. When these two needs are in conflict or when they are incongruent over time, we are at war with ourselves. This war leads to illness. As Dr. Maté writes, ‘illness is not random’. (Please read his book if you wish to understand this statement more completely.)

    If you are like me, listening to your body is a daily task I have to remind myself to do.  What does my body need to eat? What kind of exercise does my body need today? What is the decision I need to make in my work that is congruent with my life purpose so I can stay healthy? What anger must I be honest about and what must I speak up about in my intimate relationships to increase my own sense of inner peace?

    Here in Canada we are coming upon the season of Thanksgiving, a time of remembering and celebrating the abundance of what Mother Earth gifts us with her body. So I invite you this week to listen to your body and in gratitude do what it asks of you. What improves in your experience of inner peace?

    If you struggle with finding the joy of  the body you have and opt to ignore it even more – if you find yourself suppressing your own needs to look after other’s needs making you depressed, injured or always living in chaos, consider participating in my upcoming workshop called Cultivating Joyful Living: Balancing Self Care Within Relationships. After two full days, you will leave with a clear understanding about the mind/body/spirit connection – empowering you with helpful skills for your life and relationships.

    Still wondering if this workshop is right for you? Call or email me.

    Peace & Namaste

  • Dutch Apple Pie (Lucy)

    From the Mennonite Community Cookbook, a long-time resource in many Mennonite homes for years.

    • 3 cups sliced apples
    • 1 cup brown sugar (I used 1/2 cup)
    • 4 tbsp. butter
    • 3 tbsp. flour
    • 1 tsp. cinnamon
    • 3 tbsp. top milk (aka light cream)
    • Pastry for one 9″ crust

    Combine flour, sugar and cinnamon. Cut in the butter with a pastry blender.

    Place sliced apples in an unbaked pie shell. Sprinkle crumb mixture on top. Add milk.

    Bake at 375 for 35 minutes or until apples are soft, and a rich syrup has formed.

  • Carrot Cake (Mary)

    This recipe received the BEST SWEET award in the BEST FALL 2013 RECIPE CONTEST.

    A long-time favourite from the Mary Moore Cookbook.

    • 2 cups stirred but unsifted cake and pastry flour
    • 2 tsp baking soda
    • 1.5 tsp baking powder
    • 1 tsp salt
    • 2 tsp cinnamon
    • 2 cups sugar
    • 1.5 cups vegetable oil
    • 4 eggs
    • 2 cups grated carrots
    • 1.25 cups drained, crushed pineapple
    • 1 cup chopped nuts

    Place sifter over large bowl and measure flour, baking soda, baking powder, salt and cinnamon into it and sift into bowl. Now add the sugar, oil, eggs and beat hard by hand for a minute. Add carrots, pineapple and nuts and beat to mix. This batter is quite moist.

    Grease bottom of 13×9″ pan. Line bottom with buttered heavy brown paper. Pour in batter and bake at 350 on centre shelf for 35 minutes or until when gently touched at centre your fingerprint does not remain.

    Cool and frost.

    Cream Cheese Icing:

    • One 4 oz. pkg white cream cheese (softened)
    • 1/2 cup butter (or margarine) softened
    • 2 cups icing sugar
    • 1 tsp vanilla

    Measure all ingredients into beater bowl and beat until perfectly smooth. Spread on cooled cake. Cut cake into squares from pan.

  • Golden Pear Soup (Sue)

    This soup recipe was deemed BEST SOUP in the BEST FALL 2013 RECIPE CONTEST. It has been re-named as Peace Soup (in honour of International Peace Day on Sept 21st, 2013).

    • 1.5 lbs sweet potatoes or yams (acorn or butternut squash may be substituted)
    • 4 cups water
    • 1  3-inch stick cinnamon
    • 1.5 tsp salt
    • 3 large (average person’s fist size) ripe pears (any kind but Bosc)
    • 1-2 tbsp butter
    • 1/4 cup plus 1 tbsp dry white wine
    • 1/3 cup half-and-half, light cream or milk (low-fat or soy okay)
    • a few dashes of ground white pepper
    1. Peel sweet potatoes and cut into small pieces. Place in a large saucepan with water, cinnamon stick and salt. Bring to a boil, cover and simmer until tender (about 15 minutes). Remove the cover and let simmer an additional 5 minutes over medium heat. Remove and discard cinnamon stick. Set aside.
    2. Peel and core the pears, and cut them into thin slices. In a heavy skillet, sauté pears in butter for about 5 minutes over medium heat, stirring frequently. Add 1/4 cup wine, cover and simmer 10-12 minutes over medium heat.
    3. Using a food processor with the steel blade or a blender, puree the sweet potatoes in their water together with the pears au jus until smooth. (You may have to do this in several batches.) Transfer to a heavy soup pot or Dutch oven.
    4. Add the cream or milk and the additional tbsp. wine. Sprinkle in the white pepper. Heat very gently just before serving. (Don’t cook it or let it boil.)

    Steps 1-3 can be done ahead of time and the puree can be refrigerated for a day or two before the finishing touches are added and the soup is heated and served.

    Lucy adds: I made it without the cream or extra wine (I drank it) – and it was still delicious!

  • Banana Bread (Jodi)

    • 3 ripe bananas
    • 1 cup (200 grams) sugar
    • 1/2 cup (125 grams) butter
    • 3 eggs
    • 1 tsp vanilla
    • 1/4 tsp salt
    • 1 tsp baking soda
    • 1/4 tsp cinnamon
    • 2 cups (250 grams) rice flour (or any gluten-free flour)
    • 1/2 cup (60 grams) chopped pecans (optional)  Chocolate chips are a good substitute!

    In a food processor, blend bananas, sugar, butter, eggs and vanilla. Add remaining ingredients and process until smooth.

    Pour into desired baking pans and bake at 350 degrees F (180 C) until firm – mini muffins [6 minutes], regular muffin tins [10-15 minutes], mini loaves [15 minutes], bread loaf [60 minutes]. Serves 12.

    Dairy-free Variation: use margarine

    Egg-free Variation: omit eggs and add 1 extra banana

    Low-sugar Variation: omit sugar or add 1/4 cup (85 grams) honey or sugar substitute

    Nut-free Variation: omit pecans if a nut allergy exists.

  • Pumpkin Cake (Karen)

    Batter

    • 1 yellow cake mix
    • 15 oz pumpkin puree

    Mix the ingredients with a hand mixer. The batter will be thick.

    Pour into a greased 7x11x2 pan.

    Bake at 350 for 28 minutes.

    Let cool for 5 – 10 min in the pan. Flip onto a platter.

    Glaze

    • 1 ½ c icing sugar
    • 3 tbsp apple cider
    • ¾ tsp pumpkin  pie spice

    Combine icing sugar, apple cider, and spice. Add more sugar if needed.

    Pour over cake while warm.

    Reserve some of the glaze to pour over individual slices.

  • Vegan Quinoa & Sweet Potato Chili (Cathy)

    ChilliIngredients:

    • One 29 oz can black beans, rinsed and drained.
    • One 6 oz can tomato paste
    • 32 oz vegetable stock
    • 1 onion, chopped
    • 5 cloves of garlic, minced
    • 1 tablespoon chilli powder
    • 1 tablespoon cumin
    • 1 teaspoon oregano
    • 1 tablespoon olive oil
    • 1 sweet potato, peeled and cut into bite sized chunks
    • 1 cup dry quinoa
    • Salt and pepper to taste
    • Avocado, cilantro for garnish (optional)

    Directions:

    Heat the oil in a large heavy soup pot over medium low heat. Add onions and cook until soft and they start to turn brown (about 10 minutes). Add the tomato paste, chilli powder, cumin, and oregano and cook for 2 minutes, stirring constantly. Add the beans, stock and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chilli has thickened. Add a bit of water if the chilli becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

    Tastes better the next day and even better the day after that!

  • Pumpkin Pie (Cheryl)

    Must serve with whipped cream! Haha

    Preheat oven to 425 F.

    • 2 frozen lard deep pie shells
    • 1 large can of pumpkin
    • 2 eggs
    • 1 can 2 % or whole evaporated milk
    • 1 cup brown sugar
    • 2 tsp cinnamon
    • 1½ tsp nutmeg
    • 1½ tsp vanilla (top quality vanilla, not artificial and I use 2 tsp )
    • ¼ tsp cloves
    • ¼ tsp ginger

    Blend, pour into two shells:

    Bake at 425 F for 15 minutes then 350 F for another 45 minutes. Done when knife comes out clean.

  • Paleo Bread (Celeste)

    My adaption of Elena Amsterdam’s recipe from her latest cookbook

    Makes 3 Loaves –  5 ½ x 3 x 2 ¼ inch

    • 4 cups blanched almond flour
    • ½ cup golden flax meal
    • 4 tablespoons coconut flour
    • 1 teaspoon baking soda
    • ½ teaspoon sea salt
    • 10 large eggs
    • 2 tablespoons coconut oil, melted over very low heat (I use microwave)
    • 2 tablespoons honey
    • 2 tablespoons apple cider vinegar

    Preheat the oven to 350’. Line the loaf pans with parchment paper.

    In a large mixing bowl put all dry ingredients: almond flour, flax meal, coconut flour, baking soda and salt. Use dry mixer to mix ingredients together.  In a smaller bowl beat together eggs, coconut oil, honey and vinegar. Pour the wet ingredients into the dry and mix thoroughly with mixer.

    Scoop batter evenly into the prepared loaf pan; tapping pan on table top to settle batter. Bake from 35-40 minutes until a knife inserted into the centre of the loaf comes out clean. Let the bread cool in the pan for one hour, then serve. Before storing allow loaf to dry completely to touch.

    Bread freezes well and can be reheated in the toaster.

     

  • Granola (Jen)

    • 3 cups rolled oats (not quick oats)
    • 1/2 c. of your favourite chopped nuts (macadamia, pine, pecans, almonds, walnuts, etc.)
    • 1/4 c. pure maple syrup
    • 1/4 c. honey
    • 1 jar of trader joe’s almond butter with flaxseed (16oz jar) or other nut butter or combination of nut butters
    • 1/2 c. 72% dark chocolate pieces/chips + some for topping
    • 1/2 c. unsweetened grated/shredded coconut plus some for topping

    Preheat oven to 350 degrees. Grease 9 x 13 glass baking dish with coconut oil (or butter). Combine the rolled oats and nuts in a large bowl. Measure the honey and maple syrup in a small microwaveable dish. Microwave for about 30 seconds to warm the liquid mixture. Pour into bowl with oats and nuts and stir to coat evenly.

    In a separate, microwavable dish warm the almond butter for 30-45 seconds to soften. Pour into bowl with oats and nuts and stir to distribute evenly.

    Add chocolate chips and shredded coconut and stir to combine evenly.

    Press mixture into baking dish. Top with additional chocolate chips (optional). Top with additional shredded coconut (optional; this will get toasted in the oven).

    Bake for 25 minutes or until light brown on top. Take out of oven and cool on cooling rack. Cut into squares/chunks/granola crumbles.

    Store in fridge for up to a week or so.

Scroll to Top