H.A.L.T.

Okay, I know it's been too long, but last post, I promised I would share the H.A.L.T. concept that has helped me.

There are four areas in which I need to be aware of a need to halt:

H.ungry

If I am feeling hungry (especially with blood sugar issues!), I need to halt whatever I'm doing and grab a handful of raw almonds, put some nut butter on a multi-grain cracker, or grab an apple... Get something in that stomach.

Can this affect my spiritual walk? Absolutely! When I am hungry, and I force myself on, not meeting that need, I can become grumpy. Next thing you know, I've bitten a family member's head off or I'm just an emotional wreck. All because of hunger. The direction ongoing, unmet hunger takes us can affect our spiritual lives.

Note: Another reason for feeling hunger at times is simple thirst. Most people (myself included) do not drink enough water. You might be amazed how much better you would feel if, when you feel hungry or unwell, you would simply drink a tall glass of water in about 15 seconds! I try to make it a practice to do this first thing in the morning.

Hungry and thirsty, their soul* fainted in them. Psalm 107:5
*Soul=mind, will, emotions!


A.ngry

Angry feelings are a signal that something needs to be addressed. This does not mean that dwelling in the anger is justified. But ignoring it or denying it is not the answer. If I don't know why I am angry, I need to get alone with the Lord and ask Him to reveal to me the root. Once I'm aware of the root, with God's help and His Word, I can lay an axe to that root. Does this mean I should just cut off from my life the person who made me angry? Is that "dealing with it"? I don't believe so. Jesus said to love our enemies (Luke 6). In the same passage He told us to be merciful as God is merciful, because God is kind to the "unthankful and to the evil"! That kind of love in action is only done through a "yieldedness" to the Spirit of God within me. And that's a whole other topic for another blogpost! Ha ha!

Be ye angry, and sin not: let not the sun go down upon your wrath: Ephesians 4:26
The heart knoweth his own bitterness; and a stranger doth not intermeddle with his joy. Proverbs 14:10


L.onely

There are times when I don't realize I am lonely, but if I stop and think about why am I feeling sad or why I just generally feel "yucky" emotionally, I realize I am lonely. God created this need within us first and foremost, so that He could meet the need! I need to acknowledge God as my sole provider of comfort and friendship. He is all I need. My husband can't be with me every second of every day, and even if he is there, he is human and cannot possibly meet every single emotional need I have! So I have to turn to the Source of comfort. Secondarily, there are many times that I need to reach out to someone, even when I don't feel like it. Maybe I need to say hi to a neighbour, take some cookies to them, or set up a time to meet a girlfriend for coffee or have her over for tea.

A man [that hath] friends must shew himself friendly: and there is a friend [that] sticketh closer than a brother. Proverbs 18:24


T.ired

Sometimes, I'm just plumb worn out! Moms tend to burn the candle on both ends. So I need to be sure I'm getting enough rest. Maybe that's six hours for you. Generally it's seven to eight hours for me. If something interferes {ahem, a three-year-old girl!}, then I need to take a nap when she does.

[It is] vain for you to rise up early, to sit up late, to eat the bread of sorrows*: [for] so he giveth his beloved sleep. Psalm 127:2
*Interesting that lack of sleep is associated with sorrow!

Next time you are feeling "yucky" spiritually, physically, or emotionally, and you cannot seem to find a reason, remember this little acrostic: H.A.L.T. There is an answer.

Bread Alternative

I just tried this and it's good... albeit different. It's from my Yeast Connection Cookbook.

Yeast-free, Egg-free Buckwheat Cakes/Flatbread

1 C buckwheat flour

1 tsp sea salt (optional)

(I added a pinch of fructose... optional.)

1 to 1 1/2 C water (or more if needed to make batter thinner)

1 Tb oil

Make on griddle as pancakes on medium heat. (Don't forget to oil the griddle/fry pan.) These cook very quickly because they are very flat and thin. Flip each when bubble-holes form.

Use as bread for sandwiches for brown-bagging, or serve for breakfast with fresh fruit and yogurt on top... maybe even with maple syrup or honey!

Use wherever you would use bread.

I made an open-face sandwich snack with deli chicken (Naturals brand--no preservatives) and brown mustard on one buckwheat cake. Delicious!

P.S. I stored them between wax paper (saved from cereal boxes!) in a pita bread bag I already had. :)

My New Diet

Working with naturopathic and medical doctors, I am finding some health issues that require a serious, albeit temporary, change of diet (though I will have to keep certain things in moderation for life so the symptoms do not return). So I'm trying to gradually change over my kitchen along with my diet. Not easy! Here's what I made for supper tonight: Quinoa Casserole and a French Salad. Taste tests are good! We'll see what Peter and Kyla think! :)

Quinoa With Walnuts and Rosemary

Easy Quinoa Stovetop Casserole Recipe, With Walnuts and Rosemary

Quinoa, Walnut and Rosemary Casserole is simple and easy, a hearty & flavorful, light yet filling stovetop casserole recipe.

4 Servings: Preparation time, approximately 45 minutes from start to serving.

Quinoa Casserole Ingredients:

▪   1/2 cup walnuts, soaked in water for 6 hours or longer - we soak overnight in the fridge, in a covered container, then drain and rinse

▪   1 c quinoa, soaked 15 minutes, rinsed and drained in a colander

▪   1 Tbsp olive oil

▪   1 - 2 garlic cloves

▪   1 medium carrot, peeled and diced

▪   1 stalk celery, diced

▪   1 unsalted veggie bouillon cube

▪   1 1/2 cups boiling water

▪   1/4 - 1/2 tsp crushed dried rosemary leaf, or 1 tsp fresh

▪   1 bay leaf

▪   Optional: 1/2 tsp salt

▪   1/2 cup frozen peas (I used mixed vegetables.)

▪   1/4 cup parsley, minced

▪   Salt and fresh ground pepper to taste

Directions:

1. Soak the walnuts ahead in the fridge the morning or evening before cooking

2. Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain

3. Heat olive oil on medium in a large sauté pan or frying pan

4. Crush, peel, stem, and mince garlic cloves

5. Wash and dice celery (slice lengthwise, then crosswise, in thin slices)

6. Peel and dice carrot (slice lengthwise in four, then crosswise in thin slices)

7. Stir fry garlic, celery and carrot until beginning to brown

8. Shake quinoa to get out any remaining water, add to pan, and sauté until dry

9. Add crushed rosemary leaf, and bay leaf, stir to heat through

10.          Cooking Tip: To 'crush' rosemary, we whizzed whole dried rosemary leaf in our trusty spice grinder (aka coffee grinder). You can also use a mortar and pestle, or just crush it with your fingers

11.          Cooking Tip: If you use a salted bouillon cube for this recipe, you'll need very little added salt. Check the label on the box.

12.          Stir in 1 1/2 cups boiling water, optional salt and bouillon cube, bring to boil, cover and simmer 15 minutes

13.          Add the frozen peas on top, cover and simmer another 10 minutes

14.          Chop walnuts coarsely, mince parsley, and stir into casserole with the peas

15.          Turn off heat, stir in fresh ground pepper to taste, then serve

French Salad with Walnuts, Beets, and Feta Cheese

(by Laura Calder, Food Network)

Ingredients

• 4 endives, quartered and cored (I used Romaine lettuce.)

• 1 medium beet, cooked, peeled and diced

• 6 ounces blue cheese, crumbled (I used Feta.)

• 5 ounces walnuts, broken up a bit and toasted if you like

• 1/2 cup walnut oil (I used olive mixed with vegetable oil.)

• 2 tablespoons red wine vinegar

• salt and pepper to season

Directions

3. Separate the endive leaves and fan them out on a plate. Scatter over the beet, blue cheese, and nuts. Whisk together the oil and vinegar. Taste to make sure the balance is right. Season, taste again, then drizzle over the salad. Serve.