“Heart wise.” “Heart healthy.” “Heart smart” — just some of the various labels we see while strolling down the aisles of our local grocery store. Taking care of your cardiovascular health seems to the “the” thing to do! If we eat the right things (buy the “heart smart” labelled products) and exercise, we should be good, right?
When a dear friend recently said to me, “take care of your heart,” I didn’t rush out and buy whole grain crackers or low sodium Campbell’s soup. Instead, I was instantly connected to that inner wellspring of love, forgiveness, and compassion. I was suddenly aware of the strength, but also the divine fragility, of this beautiful center. That it too needed tenderness. That it is ours to cherish, and ours to nurture.
How are we caring for our heart emotionally? Or, in other words, how are we directing love, forgiveness and compassion to our self? If we have opened our heart and been hurt, how are we tending to that hurt?
Make some deposits back into this prescious, infinite source of love and wisdom, and keep the energy flowing. Be kind, always.
This is a breakfast dish. Hearty, savoury and filling. Full of the flavours that only time can adequately cultivate. That said, be sure to set aside some time for this dish, as the slow roasting will really make this dish hit home. If you’re a morning person like me, this shouldn’t be a problem. A medley of roasted vegetables, breadcrumbs, and marinated white beans will set the world right….before you even leave the house!
Hearty Breakfast Bean Bake
1 medium sized yam, cubed
1 medium white or red onion, sliced into rings
2 medium sized beets (golden and/or red), skinned and cubed
2 cups red potato, cubed
1 tbsp dried rosemary
salt and pepper
1 can white beans
1/4 cup tamari
juice of one lemon
1/4 cups breadcrumbs (mix in some olive oil and salt with fingers) – I make my own using sprouted grain bread.
green onions, chopped for garnish
Preheat oven to 300 degrees. In a small bowl, drizzle beans with tamari and lemon juice and let sit. Combine veggies, rosemary, olive oil, salt and pepper and breadcrumbs in a large casserole dish, cover with foil and bake for 1.5 hours. If you are short on time, crank the oven to 400 and a good 30 minutes should get you there. Take dish out of the oven, stir in marinade mixture. Increase temperature to 350 and let bake for another 15 minutes, uncovered. Remove from oven, sprinkle with green onions and serve!