4 minutes reading time (755 words)

Secret to a Great Life: Getting What You Need, Not What You Want

Secret to a Great Life: Getting What You Need, Not What You Want

What in your life is exactly as you planned? What is completely different?

 

Never in a million years would my 22 year-old-about-to-graduate-from-college self have imagined my present life. She would’ve fallen out of her chair laughing if you’d told her she’d miss her 15-year reunion because she’d be speaking on a spirituality cruise to Alaska. Or, that she’d be making plans to have a child on her own. That pearl-wearing, Camus-reading girl would’ve thought you were making it up.

 

It’s rare that we end up doing what we think we’ll do. Each step puts us on a slightly different trajectory. And, as we get older, we grow and change, and our priorities adjust as we become increasingly more ourselves.


In the words of the Rolling Stones, “You can’t always get what you want. But if you try sometime, you just might find you get what you need.” I didn’t get what I thought I wanted when I graduated college, but I got exactly what I needed. And for that, I am truly grateful.

 

When in your life did you get what you needed instead of what you wanted? In what ways has this shaped who you are? Although it can feel antithetical to moving forward, as often as you can, take time to be grateful for all the missed turns in your life, because they may have actually been keeping you on your true path. It’s easy to feel regret. Gratitude can be much harder, but the things we regret are often the things that helped shape us and make us who we are today.

Great Life Grain-Free Granola

 

There have been a number of times in my life when my health has given me what I needed and not what I wanted. Although often frustrating or even devastating, the end result has always been for the better. Getting diagnosed with gluten and casein intolerance was a huge blow, but it’s been a blessing in many ways. Not only do I feel stronger and more vital, but also I’ve become more sensitive to other’s dietary needs. This granola is decadent. It makes a wonderful breakfast with fresh blueberries and homemade almond milk (or yogurt, milk, or other milk alternative), but also it’s rich enough to be eaten like a cookie or granola bar. Enjoy!

 

Notes: Do not use store-bought flax meal. You will get more nutrients from grinding your own. Plus, pre-ground flax can go rancid quickly.

 

Makes 6-8 servings

 

3 Tbsp. flax seeds

½ cup raw walnuts

½ cup raw pecans

¼ cup raw sunflower seeds

¼ cup raw pumpkin seeds

1/3 cup sliced raw almonds

¾ cup almond meal

¼ cup shredded coconut (unsweetened)

1 tsp. ground cinnamon

pinch salt

¼ cup coconut oil

1/3 cup honey

2 tsp. vanilla

1/3 cup dried cranberries (optional)

 

Preheat the oven to 300ºF

 

Put the flax seeds in the bowl of a food processor and process until they are a fine meal (flour), about 3-4 minutes. Remove from the food processor and put in a large bowl (The bowl should be large enough for all of the granola ingredients as you will eventually mix everything together in it). Put the walnuts and pecans in the food processor and pulse to chop the nuts into pea-size pieces. Remove and add to the bowl with the flax meal. Put the sunflower and pumpkin seeds in the food processor and pulse to chop into small pieces. Remove and add to the bowl with the nuts and flax. Add the sliced almonds, almond meal, coconut, cinnamon, and salt to the bowl and stir to combine. Wipe out the food processor and fill it with the coconut oil, honey, and vanilla. Process until creamy and syrupy, about a minute. Pour into the bowl with the nuts and seeds and stir until fully combined. Spread the mixture evenly onto a large baking sheet and bake until golden brown, approximately 25 minutes. Halfway through, use a metal spatula to turn the granola so it browns evenly. Do not stir. Instead, flip it like a pancake. This will help keep the clusters together. After approximately 25 minutes, remove from the oven and cool on the pan. It will become crisper and firmer as it cools so don’t despair if it seems a bit soft when you remove it from the oven. Once cool, toss with the cranberries (if using), and store in an air-tight container.


 Meadow Linn  






   The Mystic Cookbook: The Secret Alchemy of Food


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