When we lived in California my husband and I had two bamboo plants – one on our coffee table and one in our kitchen. We had an indoor ivy plant above a corner piece in the living room. And we had a peace lily in a large flowerpot by our front door.
We enjoyed our plants. They livened up our space and added a splash of color.
We even named them: Lucky, Frogger, Stan and Lily.
But we weren’t very organized about feeding them. Half the time we presumed the other person had watered them when in reality neither of us had (we’d check and then panic because their soil was extra dry). Other times we assumed the other person had forgotten to take care of the plants, so we’d both wind up watering them and then over-saturating their soil.
We had a confusing schedule with our dog too. Some days we decided to give her one scoop of food in the morning and another scoop at night. Other days we decide to give her nothing in the morning and two scoops at night. And everyday we’d have a discussion about who fed her, when we fed her, and whether she needed to be fed again. When we moved from California we gave our plants away but kept the dog. Our daily discussions over the feeding routine of our adorable mutt have continued.
We’ve often said to each other: “We need to come up with one schedule for the plants/pets and stick to it.” But no plan we thought of worked very well. Right about the time I was making the switch to Clean Eating. I read an article that suggested feeding your pets and plants before you prepare your own meals.
In other words, serve others before serving yourself.
What a great idea. After all, when I was growing up the golden rule at the dinner table was Offer the food dishes to others before taking it yourself. One summer I worked at a camp where we actually served the person to our right – I would put a piece of chicken, a spoon of broccoli, and a roll on my neighbor’s plate. Then that person would serve the person to her right, and so on…
Feeding pets and plants before meals would not only keep all the living creatures in our household on a regular schedule, it would help us transition into the intention of mindful eating. By stepping back and taking care of the needs of others first, we are reminded of how much has been given to us: our health, our bodies, and the food we are about to put inside it.
Peace & Blessings.
Erectile dysfunction (ED) is easily the worst woe that a man will ever encounter as he no longer has the capacity to please both himself and his partner. Fortunately, ED medications are aplenty with tadalafil being the most popular amongst couples. However, when it comes to buying ED medications, is it better to go for branded or generic?
If you are not familiar with generic drugs, the name that identifies a generic drug is usually the active ingredient that the treatment has. For generic tadalafil, it means that tadalafil is the active ingredient of the drug. Usually, generic drugs are derived from branded drugs, the likes that had spent a lot of money in the research and development of the medication. Normally, they are given several years of rights as sole maker and distributor of the drug to make up for the cost of the drug’s R&D. In the case of generic tadalafil, it is Eli Lilly that did research as well as manufacturing of the drug Cialis – the branded version of generic tadalafil. Like all drugs though, no manufacturer has sole rights to the making and distribution of the medication for a very long time which is why the ingredients used in the making of the drug are released and generic drug manufacturers are able to copy them and resell the drug for their own, provided of course they pay royalty as well as sell the drug only as generic in name. Read more…
¼ cup cherry or grape tomatoes, sliced
1 small zucchini, sliced thin lengthwise
2 tablespoons goat cheese
2 pieces WASA Hearty Rye (may substitute any WASA variety)
Sauté zucchini in a non-stick skillet until soft and golden in color.
Spread 1 tablespoon goat cheese on each crispbread.
Top with sliced tomatoes and layer zucchini on top.
TIP: Substitute eggplant or yellow squash for zucchini.
Prep time: 5 minutes
Nutritional Value Per Serving
A few weeks ago I was in Tulum, Mexico for a week of yoga, meditation and silent beach walks. I arrived at night after everyone else had gone to sleep. Inside my cabana two flickering candles revealed a comfy bed draped in mosquito netting with a welcome card on the pillow. I picked up the card and read what was written. Holding it next to my heart I smiled. Then I crawled under the covers and drifted off to sleep.
The next morning as I was journaling in my notebook, I thought about the card and scribbled down what it had said: You are worth loving. I had a funny feeling that what I wrote wasn’t quite right, so I went back to my cabana to double-check. Sure enough, I had misquoted the card. It actually read: I am worth loving.
Notice the difference?
Why is it so easy to believe others are worth loving, but so hard to believe it about ourselves? Why is it difficult to say? To know? To live?
This isn’t a narcissistic kind of love; rather, it’s a “love your neighbor as yourself” kind of love. Eating mindfully, treating ourselves with kindness, practicing yoga — these are ways we can love ourselves by being stewards of our body and soul.
I began practicing yoga years ago after watching my then-boyfriend (now husband) ease into a backbend with grace. To this day I still can’t do that, but it doesn’t matter because self-love is about accepting myself for who I am, not what I can achieve. I will be blogging about yoga twice a week for the Eat Wasa Feel Good team (my partner, Zandria, introduced herself yesterday as the vegan blogger).
So here’s a warm welcome to you, loved one, and an invitation to join me on this journey. Feel free to post comments, questions or ideas. You can also e-mail me or visit my personal blog, Roughly Speaking.
Oh, by the way, my name is Jenny. And I am worth loving.