and blaze your own trail.
I will be the first to admit that lately the world seems to be becoming darker. Peace feels like a distant beacon of hope. I also know that one of the best ways to shift my doom and gloom is to get outside and walk, feel the breeze on my face, watch the leaves shimmer in the light, and listen to the sounds of the larger world around me.
Fall is a beautiful transitional season. It reminds me to let go of things I can’t control, and to count my blessings. I also get to dive into my cozy fleece hoodies and joggers! The key for me is balance–when my thoughts get dark, I balance them with light. My hope is that this newsletter brings you some light also!
This October and November, the offerings include:
- a delicious baked bean recipe, full of spice, heat (and yes, pumpkins!),
- a yin yoga session focused on releasing tension in the upper body,
- and, a guided Metta (Loving Kindness) meditation.
In closing, I leave you with words from the poet Tyler Knott Gregson:
Into the great darkness
when veils are thin
and we see handprints
pressing
on the curtain
between this life and the next,
I heard them
whisper
“If it is light
you seek
you must carry
your own
fire.”

Chipotle Pumpkin Baked Beans
- 2 cups cooked cannellini beans
- 1 1/2 C water
- 1 1/2 C cooked cubed pumpkin or butternut squash
- 1/4 C tomato paste
- 2 small canned chipotle chili peppers in adobo sauce
- 3 T brown sugar
- 2 T molasses, maple syrup or date syrup
- 2 T cider vinegar
- 1 t dried oregano
- ½ t cinnamon
- 1/2 t salt
- 1/4 t black pepper
- 3 pepperettes, chopped (optional)
- 1 large carrot, chopped
- 2 chopped shallots
Heat oven to 350 Farhenheit. Blend together pumpkin, water, tomato paste, chipotle pepper, brown sugar, molasses, cider vinegar, oregano, cinnamon, salt and black pepper into a smooth paste. Place beans, pepperettes (if using), carrot and shallots in a casserole dish. Sir in pumpkin mixture. Bake, covered, for 40 minutes. Makes four servings.
*** Source: IDEAFit.com






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