First Quarter Moon of Early March

Tonight is the First Quarter Moon; we are one-quarter of the way through the moon cycle. The moon is waxing - getting larger - until it's full again. Now is the time to remain flexible, use my obstacles as fuel for growth, and show full effort for priorities.

I use this March quarter moon's energy to have discipline with my mind, moods, and cravings.

Agenda for today:

1. Read "Mindfulness-Based Emotional Balance Workbook"

2. Journal Queries

3. Make a full effort plan

4. Make chewy granola bars

1. Read "Mindfulness-Based Emotional Balance Workbook":

I'm reading again from the Mindfulness-Based Emotional Balance Workbook, by Margaret Cullen and Gonzalo Brito Pons (2015). I got it after realizing that mindfulness might be the key to gaining the equanimity I crave. This is supposedly an "8-week program for Improved Emotional Regulation and Resilience"; I'm taking it much slower.

Last week I started Part Two: The Program. Chapter 4 is Learning How to Pay Attention One Breath, One Sensation at a Time. Last week I practiced mindfulness of breath, which will come into play throughout this program. This week I'm onto a section called Reclaiming Your living Body, which is about how to do a body scan. Rather than viewing my body from the outside to critique it, I will view it from the inside: 

"...every mindfulness practice is an embodied practice, an approach to experience from the inside out in which the lived experience of the body is brought into focus. ... By practicing mindful awareness of our bodily sensations, we actively reclaim our bodies as a precious dimension of life..."

I used the downloaded body scan recording the book provided. What I noticed most was a focus on trying to feel sensations - not to relax anything, which is how I've done body scans before.  

2. Journal queries:

Today, at the first quarter moon, I prepare to give full effort to my priorities; I remember that for each opportunity in life there is a challenge. My theme this month is strength and resilience, which requires flexibility. The challenge I face is rigidity. I can't be the strong, adaptable person I want to be if I am stubborn and uncompromising. I need to practice equanimity, and the willingness to adjust.

Which of my priorities am I having the most trouble acting on this month? How might flexibility help me to overcome inertia or disorganization?

 

What potential challenges and obstacles do I face this week and month (things I don’t enjoy, don’t know how to do, or feel blocked on)? How can I best meet these challenges?

What do I need (tools, information, allies) in order to best practice the habits of resilience (calmness, clarity, flexibility, optimism, and a sense of purpose)?

 

3. Make a full effort plan:

For Lent I've set some intentions in the area of hope and resilience: 

I intend to practice and integrate most of the Emotional Balance Workbook exercises into my everyday life, to be more emotionally grounded, aware, and regulated.

 

I intend to fast from processed foods (packaged cookies, crackers, pasta, candy, canned goods, frozen dinners) as much as possible, to become less addicted to easy carbs, and reduce the waste of packaging. And that means I'll need to cook and bake my own snacks! 

 

And I intend to make lots of art, because it's what gives my life meaning: By Easter I will complete at least three art projects of some kind.

Today I made a full effort plan / schedule for this first week of Lent:

1. Practice both the breathing and body scan exercises, and begin to integrate them into my days
2. Make chewy granola bars, and perfect a recipe for a tasty homemade multigrain cracker.
3. Make 5 more leaves for my "Turning Over a New Leaf" project, figure out how to hang them, and photograph it.

4. Make chewy granola bars:

If I'm going to stop eating processed food, I will need to cook up some simple snacks to replace them. This week I will make my favorite chewy granola bars.

Ingredients:

• 5 c. old fashioned rolled oats
• 1 c. chopped almonds
• 2/3 c. pure honey
• 1/2 c. unsalted butter
• 1/2 c. packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 1 c. dried cranberries, apricots, dates, etc.

1. Preheat the oven to 350°F. Line the bottom and sides of an 8-or 9-inch square pan with aluminum foil or parchment paper. Chop the almonds, and also chop up the dried fruit a bit.

2. Spread the oats and chopped almonds out onto two baking sheets and bake for 5 minutes. Stir and bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.

3. Chop up the butter, then combine the butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the butter melts, the mixture bubbles, and the sugar dissolves. 

4. Pour the butter mixture into the bowl with toasted oats and almonds. Stir in the dried fruit and mix well. Let cool for 5 minutes.

5. Transfer the mixture to the prepared pan and press it into the pan firmly using a flat rubber spatula. Press hard so that the bars will stay together once cooled and cut.

6. Cover and refrigerate for at least 2 hours. Remove the block of granola mixture from the pan and peel away the foil or parchment. Cut into bars. 

For the softest bars, store in a cool area of your kitchen (like a dark pantry). For firmer bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.