When I asked for some Divine Wisdom for a particular challenge I’m facing, I opened a book to a random page and this is what I got:
Difficulties are opportunities to better things;
They are stepping stones to greater experience.
Perhaps someday you will be thankful
for some temporary failure in a particular direction.
When one door closes, another always opens;
As a natural law, it has to, to balance.
Hmmmm. I took that to mean I should rest more and stop beating my hands against stationary walls. <rolling eyes>
I know that in the past, I’ve experienced heartbreaking events that left me sobbing in a lake of tears. I learned from them. Sometimes it took years for me to figure out what the lesson was. <more rolling eyes>
At this point in my life, I honestly believe that all those events led to the person I am today, with the family and friends who surround me with love and affection, even when the understanding isn’t there. <ok, yep, more rolling eyes and an LOL>
So here I am sitting at my desk on a Sunday morning, ruminating on letting go of control so that The Divine can act and the Universe can roll the correct atoms in my direction. (I’m currently reading about quantum physics and the Law of Attraction – again.)
Quantum physics and the Law of Attraction have something in common with recipes, so I’m including a recipe for you today.
Like cooking, I already have the ingredients (my skills and talents), but perhaps I need a different recipe to follow and make something new? What do you think?
I love custard. This recipe calls for coconut milk, but it doesn’t taste coconutty. It’s also dairy, grain, and corn-free. I swiped the original recipe from Nicole at http://meritandfork.com/
I added the *Low Sugar Option, because reducing sugar is good for everyone.
Vanilla Custard Recipe – Paleo
- 1 can full-fat coconut milk
- 1 scant Tbsp of vanilla extract
- ¼ cup honey or maple syrup; or Low Sugar Option: 1 to 2 Tbsp honey or maple syrup plus a few drops of stevia to taste*
- Salt – a pinch, to taste
- 7 eggs, beaten smooth
Heat the coconut milk in a double boiler until hot but not boiling. When the milk is hot, slowly whisk in the remaining ingredients, adding beaten eggs last.
Reduce heat to low to medium and simmer for 15-20 minutes. Whisk often so it stays smooth and creamy.
My experience: Cook to about 140-145°F, scraping the bottom of the pot often. If you cook it too long or too hot, the egg will separate and it won’t be smooth and creamy. Ask me how I know this… <more rolling eyes>
Serve warm or chilled.
Options: Garnish with berries or fruit. Top with jam or chocolate syrup. Serve warm and sprinkle the top with cinnamon, nutmeg, or pumpkin pie spice.
Make a parfait: Layer a glass or bowl with berries or fruit and custard, garnishing with berries and a sprig of mint leaf.
*Low Sugar Option and More About Non-Sugar Sweeteners
When you use non-sugar sweeteners (such as plant-based stevia, name brand artificial sugars, etc.), your taste buds tell your brain that you’re getting sugar, so it sends a message to your pancreas to secrete insulin. BUT with non-sugar sweeteners, there is no sugar for the insulin to attach to, so all that insulin you just secreted creates problems with your sugar balance.
The solution? When you use a non-sugar sweetener, add a little bit of sugar, natural syrup, fruit or starchy vegetable to your culinary creations so that your body gets the right signals knows what to do, naturally.
Starchy vegetables have a lot of sugar; so for example, you could make a pumpkin pie or sweet potato casserole with non-sugar sweetener and your insulin would have the natural sugars from the vegetable to attach to.
If you’re diabetic, please do your own research and/or check with your healthcare practitioner so you know what you’re doing. I’m not a certified nutritionist, just a woman who desperately needed to balance my blood sugar for a couple of years. Life is better now.
Past Life Regression Experiential Workshop
Tuesday, May 2
5:45 – 7:00 pm at my office in downtown Durango CO
Photo credit: © Can Stock Photo / ajafoto; CSP28259155