Wednesday, July 18, 2012

Treating our Bodies as Sacred

Thought this was worth sharing, especially for this:

" ...[H]ealth is not just about weight.  It is about treating our bodies as sacred.  It’s about what we put into our bodies and making sure that they are in the best condition possible for the long haul.  It’s about putting things into our bodies that were created by nature or the gods, not by putting synthetic replicas into our bodies as a substitute. It’s something that not only Pagans struggle with, but health is a consideration for all humans.  When we are at the height of our possible health (which is different for all of us because of genetics, injury, etc.), we improve the quality of our life.  We reduce disease.  We prolong life.  We feel better for longer."

This is a discussion that a lot of people shy away from.  In our eagerness to be kind and accepting of each other — which is, indeed, important — we forget that ignoring preventable suffering and physical harm is not kind.  It's touchy, yes.  It's hard to find a proper balance.  I think, most importantly, it relies on people being willing to be kind to themselves, rather than putting others in the awkward position of figuring out whether or not to speak up.  Treating your own body carelessly is not treating it as sacred.  Your mind and spirit are important parts of you, and deserve your attention, kindness, and development.  But your body is no less a part of you, and it deserves no less.

Take care of yourselves.  All of yourself.

Sunday, July 15, 2012

Rhubarb Muffins

Rhubarb is one of those vegetables that can be tricky to work with, but is really rewarding. After our current supply had been all but used up, we decided to use the last remnants to make some muffins. Muffins are awesome.


For our muffins we needed a cup and a half of flour, half a teaspoon each of baking soda and salt, three-quarters cup of brown sugar, half a cup of buttermilk — or use sour milk, or milk mixed with a half-tablespoon of lemon juice — three-quarters cup of vegetable oil, an egg, a teaspoon of vanilla, and half a cup of chopped nuts.

To this we added the last of our rhubarb, one cup's worth chopped.


We're going to use a topping made from a quarter cup each of brown sugar, chopped nuts, and oats, and a half-teaspoon of cinnamon.


After preheating the oven to 325 and greasing up the muffin pan (we use a 6 large pan, but a 12 small works too), we combined the flour, soda, and salt, then added brown sugar, buttermilk, oil, egg, and vanilla. This was mixed together until it was moist, and then we stirred in the rhubarb and nuts.

The batter was scooped into the tray, and then sprinkled with the topping we prepared earlier. After about half-an-hour our muffins were done.

Diagnosis: Delicious

The muffins came out moist and sweet, with just a bit of tang from the rhubarb. Definitely a recipe worth keeping around and making again the next time we get our hands on some rhubarb.