In my yoga class, we talk a lot about “navel power.” The navel, our third chakra, is our inner power house. This is where we get the power to show up in our lives with confidence, and to lay and maintain healthy boundaries in our relationships.
Do you ever notice how when you eat too much, the only sensation you can feel in your navel centre is discomfort? This is our way of shutting off our connection to our power. If at some point in our lives we were shut down or rejected for being in our power, we may have learned that we won’t be accepted if we truly step into it. As a result, we operate at half voltage, and one way of keeping ourselves there is by numbing ourselves to our innate source of power.
Whether we are eating too much or not enough, our behaviour with food is directly connected to feelings of disempowerment. When we are disconnected from our navel centre, we retreat to our heads in an attempt to find that sense of empowerment. The ego-driven head tries to attain that power through control via the mind, which tries to control our food and overrides the stomach’s feedback, and hence the vicious cycle of numbing the navel centre continues.
Not only is our navel centre our powerhouse, but it also provides us all the information we need about when and how much we need to eat! So even just tuning in to feedback from the navel about the physical sensations of hunger and fullness is a huge step to reconnecting with that inner power. Bring yourself into a state of awareness around your navel centre today. What happens if you don’t eat beyond comfort? Or if you eat enough to quell the raging sensation of hunger? What is there to be discovered underneath the food buffer? Breathe into the belly and come back into your authentic power!
I’ve been searching long and hard for a soft chewy vegan molassesy cookie to set everything right this holiday season. Many of the recipes I’ve tried, though tasty, were just too crunchy and not molassesy enough – and could not satisfy this craving! I came across this recipe in the local paper, and with some vegan and wheat-free modifications; THIS is it! Be warned, though, that the secret to this soft chewy goodness is in the bake time; over bake these bad boys and you’ll end up with a crunchy, dunkable ginger snap. You have the information; the choice is yours.
Ginger Molasses Dream-Come-True Cookies
2 cups spelt flour
2 tsp baking soda
2 tsp ground ginger
1½ tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp (1 mL) salt
1/2 cup (125 mL) Earth Balance
1/4 cup (50 mL) unsulfured mild or full-flavoured molasses
3/4 cup unrefined cane sugar
2 tbsp (25 mL) finely minced or grated fresh ginger
2 tbsp arrowroot powder mixed with 4 tbsp boiling water (use whisk or immersion blender to remove lumps)
Preheat the oven to 350°F (180°C). Position racks in the upper and lower thirds of the oven. Combine the flour, baking soda, ground ginger, cinnamon, allspice and salt in a medium bowl and mix thoroughly with a whisk or fork. Combine the Earth Balance, molasses, sugars, fresh ginger and arrowroot powder mixture in a large bowl and mix thoroughly. Add the flour mixture and stir until incorporated. The dough will be soft. Form the dough into 1-inch (2.5-cm) balls and place them 2 inches (5 cm) apart on the lined or ungreased cookie sheets. Bake for 10 to 12 minutes, or until the cookies puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centres, bake for a minute or so longer. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for several days. Makes 56 cookies.