![]() ![]() It’s great to return to simplicity when you notice things haven’t been as conscious as they could be. To get my finances straight, I’ve cut back on spending, both in my business and personal spending. It’s got my best vegan recipes, along with even better ones from Jules, and articles on shifting your diet to a plant-based one. Well, it was mostly done by my friend Jules Clancy of Stonesoup. I published the free Eat More Plants! cookbook.In my Sea Change Program, I did monthly challenges, and have launched a new Slack community for Sea Change members that is thriving. I launched a 4-week video course called Mindful Focus Course in the spring that was one of my best courses ever, and really loved working with the participants. I launched the Mindful Focus Course and did monthly challenges in Sea Change.Honestly, it was a bit too much travel, but I’m not complaining - I loved it all. I also did an around-the-world tea trip with my friend Tynan, an around-the-world trip with Eva and our friends Suraj and Heena that included my first visit to Africa (amazing), a couple trips to Japan, and a planning retreat with Eva in Mexico. I did a couple of conferences - Wisdom 2.0 in San Francisco and the World Domination Summit in Portland - and loved both experiences, meeting some great people. ![]() It was a challenge for me, one of great growth. I’ve been training for years in the Zen tradition, and have also been embracing Tibetan Buddhist practices wholeheartedly … but this year, I joined a program by John Wineland where we did deep men’s work. I’m especially enjoying the warm, humid winter, along with lush tropical greenery and fruits, and warm ocean water. It’s a gorgeous tropical island that we still think of as home. It’s temporary (we’re moving back to California in the spring), but I wanted to be here with our family, including my grandma who is turning 90, mom, siblings, cousins, nieces, nephews and many other great people who we miss dearly. Yeah, I didn’t really announce this publicly, but in August we packed up our house (sold stuff and put the rest in storage) and moved to Guam. We have more to do, but it’s off to a great start with incredible people who have joined me. And it’s been going incredibly well - not only have I set up the training, but we’ve launched a community on Slack with small groups and accountability and support and more. This is my laboratory for the new kind of training I’m doing with people, the mission I’m on for at least the next couple of years. I launched a new mission: my Fearless Training Program. ![]() Personally, a lot has been going on for me … here are some of the headlines from this year: I’m grateful for the wonderful readers I have had for more than a decade now (all of you!), and for the journey I’ve been on and will continue in the coming year. They’re often amazed that it’s vegetarian.As 2018 comes to a close, I have to say … it’s been a year of depth but also chaos and blessings for me and Zen Habits. This is a favorite at every party, whether people are vegetarian or not. Serve with brown rice, good bread, or blue corn chips. To crank up the heat, feel free to add your favorite red peppers early on in the cooking process.Īlso feel free to add beer to the recipe and let it simmer a bit to soak into the chili. I like to add a lot of chili powder and black pepper. The longer it simmers, the better the flavors will all mix together. You can actually eat it right away (prep and cooking time: 10-15 minutes) or you can simmer it for 30 minutes, an hour or more. Lower the heat and let it simmer for as long as you can resist. Spice it up nice! Throw in the stewed tomatoes, stir, and then dump in the tomato sauce. Now dump in the beans and corn, one can at a time, stirring as you go along, making sure the bottom doesn’t stick and burn. Add a liberal amount of chili powder and black pepper, and a bit of salt (I never measure, sorry). Throw in the ground beef replacement (still frozen is fine), and let it brown. On medium high heat, heat up some olive oil, then saute the onions, then the garlic and bell pepper.
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