Does it ever just feel so overwhelming you wish you could take an aspirin that would take away pain and discomfort, not just of the body (as found at a drug store near you!), but of the emotional variety too? See, many of us eat to take away the latter, but if only there was some way to numb that didn’t involve weight gain and physical discomfort! Obviously I’m not serious – What I’m saying is feeling our feelings doesn’t necessarily get easier, at least not every time. But did you notice I asked for aspirin and not a big slice of chocolate cake?! Kidding! My point is this: the feelings may not change, but the choice we make about how we want to handle them can. Whereas at one time, that slice of chocolate cake may have been top of the list (if not the only thing on the list, except maybe the cookies, the peanut butter, the granola, the….), we can get to a place where it doesn’t make the list at all. A place where it’s quite simply not an option.
This doesn’t mean we WANT to feel our feelings ALL the time; the choice to feel or not to feel is still ours to make. But the contents of our feelings toolkit changes. If we don’t want to feel the feelings right this very moment, we can choose to “numb” temporarily in a non-self destructive way, say like distracting ourselves with a good book or movie. Note the use of the world “temporarily” – there’s no “get out of feelings free” card; we know that sooner or later we are going to have to go within and see what’s going on.
If you haven’t yet made up your tool kit, I encourage you to do so. You may even want two tool kits – one with a list of healthy (temporary) distractions, and the other with a list of nurturing ways to feel the feelings (journaling, long deep breathing, calling a friend). The more you choose from your list of healthy and nurturing behaviours, the more you will cultivate love and respect for yourself. With love and respect in place, it will be a piece of cake!
And speaking of cake – yes, I had to. I had a cupcake recipe go wrong last week in trying to create a wheat-free version and forgetting to use cupcake liners, so rather than throwing the works out, I smooshed (yes, smooshed) it into a cake tin and froze it. And then I bought hoards of strawberries and blended them up for a frozen strawberry ice cream pie!
Frozen Strawberry Chocolate Pie
I modified (is it still a modification if it doesn’t turn out!?) Dreena’s chocolate cake recipe for the crust on this – since you’ll be making it anyway, why not make a few cupcakes as well?
Follow her instructions, but replace the white flour with 1 1/2 cups spelt, and ½ c chickpea flour. Once removed from oven and cooled, smoosh into a cake tin and freeze for a few hours.
For the filling:
1 ½ cup strawberries
½ package medium tofu (pat down with paper towel to remove excess moisture)
½ cup maple syrup
1 tsp vanilla
1 tbsp earth balance
1 bar of good quality chocolate to melt and drizzle on top after
Blend all ingredients, pour into chocolate cake crust and freeze. Before serving, heat chocolate over stove in double boiler and drizzle over top. Enjoy!