Once again, I’ve been taught by my children in a surprising way!
As my two daughters arrived home late one evening, after a full day of early morning piano lessons, school, track practice AND the first performance of their High School play, they were obviously tired and hungry.
My one daughter, who normally eats a bowl of cereal if she’s hungry before bed, chose instead to heat up the leftover Brussels sprouts from dinner. She devoured them and said, “I must need these, because these Brussels sprouts taste sooo good!”
I’m not kidding!! That’s what she really said!
Have you ever heard anyone say they loved Brussels sprouts, much less a sugar-loving teenager? I still smile when I think of her relishing those Brussels sprouts. * (Recipe below).
What pleased me so much was that she was listening to her body and she was responding.
Are you listening?
Do you hear what your body is telling you?
I’ve been participating in a program that teaches the skills of listening and acting on what your body is telling you. As I’ve been learning and honing those skills I have also experienced a marked improvement in my ability to hear what my spirit is telling me.
The body and spirit are so closely connected that as you increase your ability to hear and understand in one area, you also improve your ability in the other area.
The more you respond to the messages, the encouragement the uplift of healthful eating and how to take care of your physical body, the more you become capable of hearing and responding to your spirit and what it needs and the more you are able to receive guidance in spiritual matters.
And it works the other direction also.
As you trustingly respond to spiritual insight and direction, the more in tune you become to the messages of your body guiding you as to how to take care of this beautiful gift from God.
The more you listen and respond in both areas, the more empowered, confident and healthy in body and mind you become and the greater your ability to be of service to your family, to your community and beyond.
Here’s to listening and to eating more Brussel sprouts! 🙂
Much love,
From Better Homes & Garden magazine
*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.
P.S. I will admit: I have never liked Brussels sprouts until I tried this recipe. 🙂
