Have you ever noticed that we don't get to pick our "workshops”? They seem just to find us. However, there can be a certain intuition or inkling that Awareness is working on something in our life even before we are fully conscious of the content. That's what I've been sensing lately around food choices. There is a small, patient voice suggesting,
"We might eat less X and perhaps more of Y instead." It isn't demanding or judgmental. It doesn't hold any opinions about what is the "right" food or the "wrong" thing to put in the body. It simply wants to be of quiet assistance to the human being, and is utterly patient with its offer of support.
In my experience, there are few things to which ego clings more tightly than its attachment to food -- what we eat, how much we eat, what we don't eat, etc. It is lovely to turn attention to the calm, kind presence of the Mentor when approaching a workshop around food (or anything else, for that matter!). The Mentor perfectly manifests the beautiful practice adage, "I love you just the way you are, and I'll help you be any way you want to be."
Gassho,
Rebecca
Here is a smooth tasty soup in which to enjoy all that delightful summer squash!
Summer Squash Soup
1¼ cups yellow split peas
1¼ cups yellow onions, chopped
8 cups water
2 bay leaves
6 cups yellow summer squash, chopped
¾ tsp dried basil
¼ tsp pepper
2½ tsp salt
½ cup almonds ground in small food processor
2¼ tsp vegetable broth powder
Put split peas, onion, and bay leaves in pot with water. Cover with the lid and bring to a boil. Simmer for 1 hour.
Remove the bay leaves. Add the remaining ingredients except almonds. Cook until the squash is tender.
Puree everything in a blender. Add almonds and stir. Return to the pot and reheat to serve. Add more water as necessary for the desired consistency.