You-Turn

Recipe: Chia Kheer

As much as we would ideally like to make decisions with clarity of heart, if the balance between our heads and our hearts gets thrown, either by external or internal influences, it’s easy to suddenly find ourselves trying to navigate through various shades of grey. And when this is the case, usually the best thing to do is nothing at all….in a perfect world, that is. When restlessness, fear, and/or a desire for certainty prevail, we can sometimes act prematurely; this is where the You-Turn comes in.

Sometimes on our journey we need to make a turn-around. Something we thought we wanted, or thought was the “right” thing to do turns out not to FEEL right to us after all. So having committed and declared our decision to the world, do we allow our egos to step in and insist we follow through on our decision for fear of being perceived as wrong or indecisive? Or do we make a You-Turn?

You are allowed to change your mind! Sometimes the only way we know we are making a decision that doesn’t fit with us is by making it! And then, hopefully, we are afforded the chance to “re-make” it with grace and humility. If our initial decision has hurt others, we seek forgiveness. And then, we need to forgive ourselves. Making a You-Turn does not mean we are wishy-washy decision-makers! It means we are willing to make mistakes, own them, and do what we need to do to make things right.

Just remember: we don’t have to have it all figured out. And when we don’t, we can practice sitting with non-action and the uncertainty of not knowing. Someone shared this quote with me recently, and so I will share it now in closing: “Avoid premature closure. Truth is what remains when there is no experience left to have.” Bernadette Roberts from “The Experience of No Self: A Contemplative Journey.”

Chia Kheer

I have the good people at The Lightcellar to thank for this next recipe. I was talking to the owner about ways to eat chia seeds, a central American/Mexican seed extremely high in Omega 3 fatty acids and protein. He suggested making a kheer out of it. If you’ve ever been to an Indian Buffet, you’ve likely had kheer. Kheer is the cold, sweet milky rice pudding in the dessert section. But with this version, we get the added nutrition from Chia (instead of white rice) and it can be made dairy free! I’m going to try and start taking photos of all of my recipes, so here’s my first shot at it; I’d love to hear your thoughts!

Chia Kheer
Chia Kheer

2-3 tbsp chia (black or white or mixed)

½ cup non-dairy milk (almond, soy, rice)

Pinch of cardamom

Sprinkle of cinnamon

Honey to taste

Cover chia with milk and let sit for 15 minutes. Add spices and honey, stir, and enjoy! Serves 1.

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