Warm Bean Dip

This dip is great with fresh veggies, tortilla chips or as a filling for a burrito. Perfect for when fresh tomatoes are available, but canned tomatoes will work well.

Ingredients
1 tbsp. olive oil
2 large cloves garlic, minced
2 jalapeños, seeded and chopped
1/2 cup chopped vidalia onion
2 large tomatoes, chopped or 14 oz can
2 cups Great Northern Bean, or one 14 oz can
1/2 tsp real salt
1/2 tsp freshly ground pepper
1/2 tsp cumin
6 fresh basil leaves, or 1/2 tsp dried
6 fresh mint leaves or cilantro
2 tbsp. fresh lime juice

Directions

Heat oil in a saucepan over medium low heat (do not let it smoke). Add the tomatoes, onion, jalapeños, garlic, cumin, salt and pepper until very soft (about 8-10 minutes).
Stir in beans and 1/2 cup water.

Simmer for 15 minutes until thickened. Remove from heat and add herbs. Place in a food processor or VitaMix blender and process on low until thick and blended.

Serve warm.                                                                                Julia Rae Parsell

Sleepwalking? Wake up and join

Sea Grape

For most of my life, I feel I have been sleep walking – in a slumber, not awake.  I have gone through the motions with the zest of my egoic personality.  Reaching forward, moving in the direction of my heart, but at the same time unfulfilled and always seeking balance and wholeness.  I  have always believed that we, as humans, exist in the physical on varying planes of our choosing.  My hearts desire has been to transcend the the rote, the ugly, the meaningless and exist on the plane of tranquility in the midst of the necessary doing. The being that was authentically me and didn’t stress nor worry about being right or wrong in the eyes of another.  To do no harm to anyone or any creature.  To see the sunrise, set, moon shine or not and be content – even thrive in its midst.  Although I haven’t transcended my humanity, I have discovered how to know and follow my bliss.  It is by living fully awake by seeding my consciousness, so that my subconscious is programed, not from my of environment or genetics (although both greatly influence me), but set free to live free with awakened consciousness.  Set free to love and not judge and blow on the flame that unites us together.  As much as I live free, I realize I need and yearn for this awakened/awakening community.  The strength of those gathered in singularity to live free and encourage each other in love, non-judgement and the beauty of simply living authentically, true to self while acknowledging our creator – experiencing “I am” in its fulness.  Join with me.  Let’s live fully awake and encourage one another.  Please subscribe to my blog and let’s discuss the bright possibilities of commonality, bliss, love and non-judgement.  I would love to hear from you.  How are you living free?  How are you overcoming the negative that is pervasive in our world today?  Let’s encourage each other.  We need each other.

My Daily Drink

My anti-inflammatory daily drink that is….

Most of us know that inflammation is a link to chronic diseases as well as a pre-cursor for poor immunity.  Ginger (Zingiber officinale) root is used as medicine every place it is grown.  Not only is it a powerful anti-inflammatory, but it has strong antibacterial activity against a number of food-borne pathogens, especially:  Shigella, E.coli and Salmonella.  Ginger when added to honey can help decrease the duration of a cold and is effective in reducing coughs.  It is well known to help prevent motion sickness and is helpful during bouts of nausea and vomiting.

Fresh ginger root is my favorite and easy way to decrease inflammation in my body.  This is how I use it:  fresh mineral/spring water, squeezed ginger root topped off with sparkling mineral water if desired.  It’s a bit tingly to the lips and tongue, which is kinda nice, I think.  If this is not to your liking, use less to being with and graduate to more.

How to squeeze fresh ginger root, I discovered this to be best:   Using a cylinder (round) shaped garlic press, cut an inch of ginger to fit in the cylinder.  Press over the drinking glass and then scrape the minced ginger into glass as well.  The water will  be pale yellow and can be consumed immediately.  I like to add more water when I get near empty.  The minced ginger will sink to the bottom and if you like the flavor, it can continue for a few more fill ups during the day.  Sometimes I will add fresh lemon squeezed lemon juice and part of the rind (organic of course).

The ginger water is zingy and if you add sparkling water it tastes especially good and makes it a bit special.                                             Julia Rae Parsell

I am not a medical doctor and this habit is supporting my health and is not an endorsement to cure or prevent any illnessess. 

The language of sound

The language of sound

Julia’s Journal, one year ago today.

This afternoon a turtle strolled into our yard, I read earlier today (The Woman Shaman) that the turtle is a healing ally and I recognized her presence as a kindred spirit. I went out and sat with her while in the grass and toned “I am”. I ask her if she had a message and soon I felt the answer. She liked the intonation and said, human language is not inferior, its just not the universal language. That language is sound, such as the buzz of a bee or the tweet of a bird. We enjoyed each other’s presense and then she began moving on. It was a marvelous experience.   7/24/16  @ home in Terra Ceia, FL

Relationships

Relationships

Nothing else quite ties us to earth, from a heavenly perspective, as relationships.

We can be flying high and boom, a thunderbolt cracks and hits near our feet.  We are not struck, mortally, but impacted within:  a shuddering, a gut punch, an ache.

I look up to the clear skies, sun dappling the large leaves above my head.  Did they notice the bolt that electrified my heart?  Did they tremble as tears welled in my eyes?  Their calmness, gentleness caress my senses.  They do tremble in the almost still breeze with sweet empathy.  The spider casting its web says, “It’s ok.  This too shall pass.”

There are responses – whether in the right or in the wrong, whether misunderstood or overstepping another.  One is to love fully, completely, always.  The other is gratitude – communication when it comes from a dear one is precious and like it or not – there are always lessons to be learned.

I am open.  I am vulnerable.  I am love.

Julia Rae Parsell   5/15/2017

Uncover Your Heart

Peel back the emotions and uncover your heart. It is the key to your life. When you are in touch with your heart, then your brain and your emotions no longer hold you captive. You have a sense of freedom and fear begins to dissipate.
Science is a roadblock to reality, not the road. Reality exists beyond what we can physically see, taste or touch. It is from this place that mysteries are solved and choices are clear. At this point reality Is beautiful, clear, peaceful, and causes no harm.
How do you uncover your heart? Through breath, awareness, mindfulness, meditation. Through touching the earth, getting quiet and appreciating the connectiveness of all things. By getting artificial out of your body and your mind. By learning to be authentic and stop hiding. By realizing most people are more concerned with what you think of them and not what you think.

Thai Quinoa

Prep Time: 5 minutes
Cooking Time: 35 minutes
Servings: 4
Prep Notes: Quinoa: Rinse well. Simmer in 2 cups of liquid for 15-20 minutes Lentils: Sort and rinse. Simmer 1 cup lentils in 4 cups hot water for 25 minutes. (Heat water on stove before adding Lentils)

Ingredients
• 1 cup cooked Quinoa
• 1 cup cooked green lentils • 1 carrot, sliced
• 1⁄2 cup raw peanuts
• 1/2 large onion, chopped • 6 mushrooms, sliced
• 1 carrot, sliced
• 2 baby bok choy
• 2 tsp Thai seasoning
• 1 tsp turmeric
• 1⁄2 tsp red pepper flakes
• 1 tsp fish sauce
• 2 tbsp coconut oil
Directions
Steam carrots in basket over the quinoa for last 8-10 minutes. Toast peanuts in a sauté pan for 5 minutes till fragrant. Remove and set aside. Sauté onions and mushrooms in coconut oil for 4 minutes, then add baby bok choy and sauté for 3 more minutes. Add seasonings, steamed carrots and toss to combine. Build individual bowls with quinoa, then lentils and seasoned veggies on top. Enjoy.

Quick and Delish Salad Dressing

Maple Mustard Vinaigrette
Julia Parsell

Prep Time: 5 minutes or less
Yields: 2/3 cup

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. pure maple syrup
1 Tbsp. mustard of choice
1 tsp. dried basil

Directions

Combine in a glass jar and shake. Store in the fridge. If you use authentic olive oil, it will congeal in the fridge. Remove from fridge an hour before serving. Or run hot water over the jar for a minute to loosen. Shake before serving.