What Helps

When the world feels just too much, what helps?

There are so many ways to create space for ourselves to rest, reflect, recharge and find comfort and calm amidst the chaos swirling all around us.

Find what anchors you most and let that serve you until it doesn’t.

Then find a new anchor to ground and stabilize,

because we’re only our best when we’ve acknowledged what isn’t working and taken care of our self to mindfully move into what is working.

Every season is different and we respond accordingly depending on what triggers our nervous system in any given season. And not just nature’s seasons, but our seasons of life too. Seasons of transition can be particularly destabilizing.

Maybe you’re about to send a kid off to college, or are caring for an ailing loved one, or you’re starting/ending a relationship or job, moving house… Positive or negative, transitions are challenging regardless.

What anchors you in destabilizing times?

My regular yoga and meditation practices are staples in my life’s pantry for nourishment and balance, but I also find cooking and baking to be soothing in more heightened times of stress. I even notice that if I haven’t cooked for more than a week, I feel off.

What’s one of your staple anchors?

Want something that’ll make ya feel good?

Here’s what helps:

When your impulse to self soothe, sends you straight to the kitchen, try one of these comfort treats.

HIGH PROTEIN VEGAN BROWNIES 

3 Cups cooked black beans (or 2, 15oz cans black beans, drained and rinsed)

2 flax eggs (2 Tbls ground flaxseed + 6 Tbls hot water, mixed)

½ canola oil

2 tsp vanilla extract

½ flour of choice (can be GF)

1 Cup unsweetened cocoa powder

1 ½ Cups cane sugar (can substitute coconut sugar)

1 tsp baking powder

1/ tsp salt

1 tsp instant coffee powder (optional)

1 Cup vegan chocolate chips

Oven 350, prep a 9×9 pan with coconut oil

Prepare your flax eggs. Mix ingredients together then let sit until bound & gloopy

Add Black beans, flax eggs, oil , vanilla to a food processor and mix well. Transfer the mix to a bowl and add all the dry ingredients. Stir in by hand, until you have a thick batter. Then fold in the chocolate chips.

Bake for 35 minutes. 

VEGAN DATE COOKIES –flourless!

1 1/2 cups shelled pecan pieces

1 cup Medjool dates , pitted (about 12)

6 tablespoons cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)

1/2 cup dark chocolate chips

In a food processor, blend the dates and pecans together until a crumbly. Add in the cocoa powder, salt, baking soda, vanilla, and chia egg and process  until the batter is  smooth and sticky.

Add in the chocolate chips and briefly pulse to combine.

Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. These cookies don’t spread much, so be sure to shape the cookies the way you’d like them to look when they’re done baking. I use a mini ice cream scooper

Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Store in a sealed container in the fridge for up to a week

*both recipes are freezer friendly, so if you’re like me and like to make big batches and freeze for another time, you can do that!