Mind Body Messenger
issue #8 December 2003

Keeping Up with Heather

Risk, Author Unknown

To laugh is to risk appearing the fool,
To weep is to risk appearing sentimental
To reach out for another is to risk involvement
To expose feelings is to risk exposing the self,
To place ideas and dreams before the crowd is to risk loss,
To love is to risk rejection,
To live is to risk dying,
To hope is to risk despair,
To try at all is to risk failure,
But risk we must,
Because the greatest hazard of all is to risk nothing.
Because those who risk nothing…
Do nothing, have nothing, and are nothing.

As I have been preparing for my return to Canada, I have felt as though I have let people down. I have been humbled by my own grand schemes and promises of forever. I embarked on my Australian adventure, only to return a short year later feeling a bit of a disappointment. But, after reading this quote which ‘coincidentally’ crossed my path, I remembered why I came…to risk it all…to give all my love to my partner, to put all my resources on the line, to focus all my imagination on a new business and a new life, to hold nothing back in safety as I put myself ‘out there’ in a new place. And, as a result I have learned about love, I have had adventures, I have made wonderful new friends, and I have also learned to appreciate what I had back home. No longer is the grass greener on the other side for me, as I have risked it all to find out that my adventure lies within me. There is no failure. Failure to me is being too frightened to risk, too secure to take a chance, too complacent to desire something more. So, as I embark on my 30th year, I am returning to Canada with a full heart, and with the wisdom and experience that is the ultimate gift of taking a risk.

I want to thank you all, in Australia, Canada, and in cyberspace, for your support, your encouragement, and your companionship throughout this journey. And now, call me a fool but I will risk it all again in my next adventure. And I look forward to sharing it with you. And, as always, I look forward to hearing about your own adventures in the outer world and the magical inner worlds.

Namaste,
Heather

P.S. I realize that I take a great risk in sharing my personal thoughts with you all to read; friends, students, and subscribers alike. But, it seems that the more I share of myself, the more you all respond and re-affirm that you are going through similar experiences. Ultimately, we are all in this together, and my thoughts, experiences and lessons are often yours as well, so it is important to me to continue to share. I may lose a few subscribers, but what I will gain in my connection with you, dear reader, is worth the risk.

Your Feedback

Looks like last month’s column about “Success” punched a few buttons. Here’s what a few readers had to say:

I was fascinated to read your newsletter about Success. As you say we go searching for "it", but do we ever find it?

I have found that "success" means different things to different people (as you said in your newsletter). I think that whatever you are lacking inside, then that's the success you are constantly searching for. And you will never reach success until you forgive yourself for feeling that lacking of whatever you think you need inside of you. Can we just be happy (content within) NOW, and not when we get that better paying job, or when we've travelled the world, or whatever? We are constantly trying to find this "successful" state. But if we can be happy within, then we allow that successful state to completely fill us.
K.T., Canberra, Canada

I just finished reading your newsletter - you are so right about the rat race and the definition of success!
H.L., Toronto, Canada

I have to tell you that I found this month's newsletter so interesting that I made copies to give to a co-worker and my mother. It seems the definition of "success" is so multi-layered that your article gave us all food for thought.
B.T., Bolton, Canada

That column really got me thinking about why I work so hard. I usually feel so tired that I don’t want to go out or play sports or get together with friends and do things, so what am I working so hard to get so tired for? But then, I don’t like to be told that it’s wrong to feel successful when I get a raise, or I can buy a new car or I achieve something that’s important to me. I guess I need to think about this some more, I didn’t realize how conflicted I am about this subject.
D.R., Brisbane, Australia

Nourishing Nosh

I have been getting lots of requests lately for my favourite dip recipes, and with the holidays fast approaching, it seems a good time to share some ideas on healthy appetizers. All of these dips are fairly high in protein and lower on the glycemic index, essential for a season where sugar, alcohol, and high GI snacks are in abundance. As well, vegetarians can have trouble finding good protein sources when turkey and veggies are the mainstay, so enjoy these dips as a great protein boost. Keep in mind, these recipes must span two continents, and two very different climates, so some might not fit the menu, available ingredients, and the temperature, depending on where you are in the world.

Note: For vegetarians, you can use soy or rice parmesan instead of dairy-derived cheese, and often replace the base of cream cheese or ricotta with blended silken tofu.

Note: For the Australian readers, a red bell pepper is a capsicum.

Guacamole

A good meat alternative, the avocado is often avoided for it’s high fat content. To lower the fat content, use half the avocado and half frozen peas or silken tofu.

4 ripe avocados
juice of 1 lemon
juice of 1 lime
1 ripe tomato, diced
½ cup plain non-fat yogurt
1 small red onion-diced
2 cloves crushed garlic
salt and pepper to taste
optional:
¼ cup chopped cilantro
dash of hot sauce
1 tbsp chopped jalapeno

Scoop out avocados into a bowl. Mash with lemon and lime. Add remaining ingredients and mix. Serve within 1-2 hours at room temp or refrigerates well in a sealed container for a few days. Serve with regular or baked tortilla chips, veggies, rice crackers, fill celery, cucumber or cherry tomato wells, top toasted canapé, or spread onto burritos, roll up, slice into rounds and serve with toothpicks.

Roasted Garlic and Red Pepper Dip

A bit more labour intensive, but worth the effort. To lower the fat content and raise the protein level, use ½ cream cheese, and ½ tofu

-2 heads of garlic, unpeeled
1 red pepper cut into wedges
1 package low fat cream cheese, softened
1/4 cup low fat yoghurt
1/4 cup parmesan
1 tbsp fresh or 1 tsp dried basil
1/4 tsp salt
1 red or green pepper to serve

Preheat oven to 425. Slice top ¼ or each garlic head to expose cloves. Place in dish surrounded with red pepper wedges. Spray with olive oil and over. Bake 40-45 minutes or until garlic is soft, cool completely. Chop red pepper, remove garlic from papery skin and place both in a bowl. Add remaining ingredients and blend well.

Serve in a V cut pepper and enjoy with fresh veggies, low fat tortilla chips, or pita chips. Or, stuff in cherry tomatoes or cucumber wells.

Feta and Mint Dip

A taste sensation after those heavy holiday meals, this is a light and refreshing dip.

1/4 cup low-fat mayo
1/4 cup plain yoghurt
1/4 cup low fat sour cream
100g crumbled feta
1 tbsp chopped mint
1/4 tsp salt
1/4 tsp pepper

Mix all ingredients with a spoon or whisk until well combined. Spoon into a serving dish and chill for minimum one hour to overnight. Serve with fresh veggies or flat breads. Great to serve on a platter with chunks of feta, black olives, and Turkish bread.

Hummus

The staple of my party diet, this is a simple, versatile, and delicious dip, high in protein and low in fat

1 400ml can rinsed chickpeas or butterbeans
1 tbsp lemon juice
2 cloves crushed garlic
pinch cumin
1 tbsp tahini (sesame paste)
1/4 cup red onion diced
3 tbsp olive oil
salt & pepper to taste

Place all ingredients in a food processor or blender. Blend until smooth, you may need to add a bit of water. Serve immediately or refrigerate.

Flavour variations:

Jalapeno and Cilantro, use 1 small jalapeno pepper and 1 ½ cups of fresh chopped cilantro

Vegetable: use 1 cup of finely chopped carrots, cucumber, red pepper, and parsley

Spicy: add ½ cup diced red pepper, pinch of paprika, pinch of cayenne, 1 tsp fresh ground black pepper, ½ tsp fresh ground chile peppers.

Cucumber/Dill, add 3 tbsp fresh chopped dill, ½ cup chopped cucumber flesh.

black Olive: add ¼ cup pitted and diced black or kalamata olives. Serve with any cut vegetables, pita wedges, Lebanese bread, Turkish bread, tortilla chips, kettle chips, baked sweet potato chips

Sun Dried Tomato Pesto Spread

A tangy spread ideal to zest up a cheese platter, and incredibly easy to prepare. -2 cups sun dried tomatoes

1 cup fresh basil
2 cloves garlic, minced
2 tbsp pine nuts
1/2 cup grated parmesan
olive oil
salt & pepper to taste

Cover tomatoes with boiling water and let stand for 30 min, drain, then mince in a food processor or blender with remaining ingredients. Add just enough olive oil to provide a smooth consistency. Serve with toasted bread slices, crackers, or toss with warm pasta.

White Bean Dip

Another low fat, low calorie, high protein dip to keep your party platters healthy.

1 400g can white kidney beans
2 tsp olive oil
1 tsp fresh lemon juice
1 tsp fresh lime juice
1 tsp cumin
1 clove garlic, crushed
1/4 cup chopped arugula or rocket
salt & pepper to taste

In a food processor or blender mix beans, oil, lemon & lime juices, cumin and garlic. Mix until creamy. Gently stir in arugula or rocket and season with salt and pepper. Serve with any veggies, crackers, flat breads or crisp breads.

Fresh Basil Dip

A refreshing, light dip, great to serve with veggies. You can substitute tofu for the ricotta. -2 cups fresh basil leaves

2 cloves garlic
juice of 1 lemon
½ tsp grated lemon rind
1 cup ricotta cheese
1/2 cup toasted pine nuts

In food processor or blender, combine basil, garlic, lemon juice and rind. Process until well blended. Add ricotta and process until smooth. Stir in pine nuts and spoon into a dish. Top with a few pine nuts and a small fresh basil leaf and serve with fresh vegetables.