Your Wise Self (and Salted Caramel Brownie)

We’ve talked a bit about “shoulds” in previous posts and how we can get caught up in shoulding ourselves at the expense of trusting our inner knowing (stay tuned for a more detailed post on shoulding). We learned not to trust our intuition if doing so meant losing the support or approval of our caregivers when we were little. Despite our best intentions (what kid doesn’t want a little love and approval!?), we may have drowned out our inner knowing to the point that as adults we doubt ourselves and our ability to make decisions that support our highest good. If we take away those external benchmarks and expectations (which now manifest as “shoulds”), how do we know what is okay for us from the inside? How can we learn to distinguish what is truly us from our inner critic? I’d like to introduce you to your “wise self.” We all have one. Just as sure as our inner critic has a place at the table, our wise self has one too–albeit our wise self is a much more gracious dinner guest. Your wise self is the part of you that wants what is truly best for you: you may call it your higher self, intuition, or the part of you that is connected to source –whatever you call it, it speaks to us all the time. The question is, can you hear it? Connecting to your wise self is easier than you may think. Simply cultivating an awareness that this part of you exists can be enough to shift us. You can also consult your wise self to manage a stressful situation or in the midst of a difficult decision. If you are battling out the critic or judge in your head, turn to your wise self and ask for the truth of what’s going on. It may look something like this:

Be still. Breathe. Ask for guidance. Breathe. Be still and listen.

Your wise self is like your ship in the ocean: it will help you ride the waves and get you back to safety. Think of it as your personal navigation system that takes you back to your true self. The knowing has been within you all along. caramel salted brownie   This little treat made its debut at a dinner party last year; it was served to us by our friend Nicole and it was a complete and utter show-stopper. Not only did we devour it after our lovely meal, but I proceeded to eat the leftovers we were sent home with for breakfast the next morning! After all, with simple wholesome ingredients, no wheat, refined sugars, or dairy, it’s practically oatmeal! Of course I had to have the recipe and have since made it quite a few times with a similar reception. The original, more cinnamon-y, recipe comes from Baker Bettie and can be found here. My slightly tweaked version is below. Thanks for sharing Nicole!

Salted Caramel Brownie

Salted Caramel

  • 1 cup almond butter
  • 1 cup pure maple syrup
  • ¾ cup solid coconut oil
  • 2 tbsp vanilla extract
  • 1 tsp cinnamon
  • ¾ tsp Himalayan pink salt

Brownie Batter

  • ½ cup raw cacao powder
  • 2 cups almond flour (bought or ground in your blender)
  • 1 ½ cups salted caramel sauce from above
  • Pinch of salt

Instructions Preheat oven to 350 degrees and lightly oil an 8×8 brownie pan. Make the caramel sauce first by blending all ingredients together in a powerful blender. Make sure your maple syrup is room temperature or it will make the coconut oil stiffen. Blend until silky smooth and thoroughly combined (Bettie recommends at least two minutes). In a separate bowl, add the brownie ingredients and 1.5 cups of the caramel sauce. Reserve the remaining sauce in a bowl for later. Pour into brownie pan and bake for 12 minutes or so (do not over-bake–fudgey consistency is where it’s at!). Once cooled, spread the remaining caramel sauce on top with a spatula. Be sure to lick the spatula clean when done! Serve warm with a dollop of coconut vanilla ice cream and let your wise self have the day off.

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