In the Heart –
Earlier this week a friend called and during our conversation, she mentioned the weather forecast called for beautiful weather now and the foreseeable future. I explained it was overcast in Tennessee and rain was expected the next several days. The conversation then turned to something she needed to talk about and as I listened it dawned on me that my outside weather was cloudy and rainy and this mirrored her inside on a certain subject.
I hoped my advice helped, at least in part, to help the clouds to dissipate and for her inside and outside to match. The experience was a reminder that we carry seasons, weather in our souls. There are times and places where things are clear, warm, light, easy. There are others where our spirits are dark, overcast, dreary and difficult. Wisdom helps us monitor, adjust, and accept our inside forecast. We change what we have the power to and trust that even the worst of our inside days do not last forever.
What’s on Your Plate? –
This afternoon, at a county health council meeting, a speaker from Vanderbilt Hospital gave us a lecture on the importance of heart health. February is Heart Health Month so it was certainly appropriate. He talked about healthy eating even stating; “If it tastes good it’s not good for you!” That certainly got everyone’s attention. He softened the blow a little by following up with limiting the amount of unhealthy, high fat, processed, high-calorie food and increasing healthy choices. The speaker had arrived late and lunch had been served before his lecture. The food wasn’t what he’d call the best in choices but not the worst either. After he sat down and the meeting dismissed someone mentioned to the attendees that there was plenty of food left over from the lunch and to please take some home. I can only imagine what the speaker was thinking as he watched people make “to go” plates. It certainly is a difficult job to get people to think differently, choose differently.
One of the disciplines of mindfulness is mindful eating. It is the recognition that everything we put in our mouths comes from the world around us. It’s not just consuming but being aware that each piece of meat, every spoonful of veggies, a bite of fruit, is a result of the creation we all apart of, participate in and exist in intimate connection. Too often, however, we just consume. Not only food but almost everything in our lives is used and abused, grabbed and possessed, with no thought of creation or consequence to our consumption.
What’s on our plate is, and is more than, the food we eat but also what we allow to fill up our lives.