Today let’s talk about power. Many of us feel powerless around food. Have you ever noticed your food stuff flares up when you feel powerless in other areas of your life too? So what’s the deal with power?
A quick glance at the newspaper will tell us power is often misused and abused. However, one could argue that power used to hurt others is not true power. When a person stands in his or her authentic power, there is no need to try to take it from others—real power has us living in our truth and wholeness.
So why are we so quick to give up our power? Maybe you learned at a young age that when you asserted your power, others didn’t like it; when you set boundaries you were told that you were hurtful, mean, or selfish, or perhaps your boundaries weren’t respected and you were thus “disempowered.” Other people’s responses to our power can play on our need to be loved and accepted. If we learned that asserting our needs and setting boundaries wasn’t okay or that we weren’t okay for doing it, no wonder we stopped standing in our power.
When we assert a boundary, we are standing in our power. When we listen to our needs and wants, we are standing in our power. When we live in accordance with our values, we are in our power. It is true that others might not like what standing in our power looks or feels like to them, but the beauty of standing in our power is that it also gives others permission to stand in theirs as well—which lets them own their own reactions (i.e., you are not responsible for how someone else feels).
Making choices that are in alignment with our truth not only feels good, but it strengthens our relationship with ourselves. We trust ourselves to show-up for ourselves, and we WANT to show-up. That might translate into choosing to be present with some icky feelings rather than disconnecting using food. It might look like a night of self care instead of a binge because you said no to an invitation to dinner that you really didn’t want to go to. The more we stand in our power, the less we abandon ourselves—and the less we turn to food.
And now let us turn to food. The eggy/gelatin-type desserts have always been a gap in my vegan dessert repertoire, yet certain people go crazy for the soft yet firm texture of creme caramel and panna cotta—these are usually the same people that love Birds custard (you know who you are). My husband is one such person, and I made this for him and ended up quite enjoying it myself. I did learn the hard way about adding too much agar when my first attempt turned to rubber. Needless to say, this recipe has a modest amount of agar and does the job perfectly.*
- 1 tsp arrowroot powder
- 3/4 cup + 1 tbsp warm water
- 1 can of coconut milk
- vanilla bean pod (seeds scraped inside, save the empty pod)
- 4 tbsp maple syrup
- 1.5 tsp agar agar
Assemble six ramekin jars or other small molds. Combine ingredients in a blender then pour into a pot and bring to a boil. Drop in the scraped pod for some extra flavour. Turn down heat and let simmer for 4-5 minutes. Remove the vanilla bean pod and then pour evenly into your ramekins. Let set in the fridge for 1-2 hours before eating.
*Inspired by recipes of Anna Jones (A Modern Way to Eat) and Amy Chaplin (At Home in the Whole Foods Kitchen)