It's easy to forget that we are all perfect in our own design. Sometimes we muck it up with habits and choices that do not serve us.
This morning I spent an hour on the phone with Verizon Wireless to undo an erroneous charge.
Although this was not how I planned to start my day, it helped me realize something about manifestation. As I dialed Verizon, I asked myself, “What do I want?” Once my intention was clear, I was able to pursue it with determination. Yet, I wasn’t attached to the outcome, which kept me calm and focused. I wanted my account credited, but I knew I’d be okay if it didn’t happen. After talking to four different people, however, I eventually got it.
Whatever your dreams—a refund on your cellular data plan or something much bigger—set your intention, release attachment to the outcome, and feel it with all your might. My mom calls this “acting as if.” Act as if your future is already a reality and believe it or not, once you truly feel your dreams, they do indeed come true.
Courgettes à l’Estragon
(Zucchini with Tarragon)
Food can be a potent ally when “acting as if.” If you want to be more abundant, for example, create a dinner party and fill the buffet with an abundance of dishes or dine on elegant and refined foods that represent a wealthy lifestyle. Or, if the wind is whipping and the rain is pounding, crank up the heat, put on your flip-flops and eat summer foods. Instantly, you’ll begin to feel the joy of summer’s long days and languid afternoons.
One time in the winter during an intense rainstorm, I roasted zucchini with tarragon and pretended that it was midsummer and that my garden was overflowing with summer squash. I made enough to have leftovers, but I ended up eating it all!
4 zucchini (1½ to 2 lbs.), cut into 2 in. sticks
2 Tbsp. French tarragon, rough chopped
2 shallots, sliced
4 tsp. olive oil
salt (such as Himalayan pink or coarse French sea salt)
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Wash and cut the zucchini and put on the baking sheet. Combine with the tarragon and shallots. Drizzle the olive oil over the zucchini and sprinkle with salt. Toss together to evenly distribute the olive oil. This is easiest done with your (clean) hands. Bake for approximately 1 hour.
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