After a whirlwind day packed with everything from an early morning piano lesson, high school classes, track practice, and the debut of her high school play, my teenage daughter arrived home hungry and tired.
In a surprising turn of events, she opted for reheating some leftover Brussels sprouts from our earlier meal.
She devoured them, declaring, “I must really need these because these Brussels sprouts taste so good!”
Who would have thought a sugar-loving teenager would say such a thing?!
The memory still brings a grin to my face, picturing her savoring those tiny green gems. (*Recipe below).
What pleased me was that she listened and acted upon her body’s cues.
Are you listening?
Do you heed your body’s whispers?
Learning to tune in and respond to our body is a skill that can be developed.
Our physical well-being and spiritual strength are intertwined. Strengthen one, and the other is strengthened as well.
By honoring the signals our bodies send, we open ourselves to deeper spiritual insights and guidance.
What an intriguing voyage of self-discovery and growth!
Here’s to heeding our bodies’ call and embracing more Brussels sprouts!
Much love,
*Roasted Brussels sprouts with browned butter
2 lb Brussels sprouts, halved
2 red onions, cut into 1/2” wedges
2 Tbsp olive oil
Salt and pepper
4 Tbsp unsalted butter
1/3 cup sliced almonds
1/4 cup golden raisins
2 Tbsp fresh lemon juice
Heat oven to 400 degrees. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil, ½ tsp. salt and ¼ tsp. pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20-25 minutes: transfer to a platter.
Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming. Add the almonds and cook, stirring, until the almonds and butter are golden brown, 2 to 3 minutes. Add the raisins, lemon juice and ¼ tsp. salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions. (Better Homes & Garden magazine).
P.S. I will admit: I have never liked Brussels sprouts until I tried this recipe. 🙂
