Feel Good Monday Post: Braving New Heights & Southwest Black Bean and Roasted Sweet Potato Burger Recipe

Happy Monday Everyone~

Last week my family and I visited my mom in Queens for Mother's Day. When we were at the playground watching my kids do all kinds of daring feats, I asked my mom if I was as passive of a kid as I remember being.  The answer was YES.  She told me that if she was pushing me on a swing, I would say "not so high".  When she shared this, my adult fear of skiing all made sense.  In fact, many things became clearer!  I share this because it seems like sometimes (like right now), life asks us  to brave new heights that are out of our comfort zone.

Sometimes we have a choice as to whether we brave them or not, other times,we don't.  It seems important to keep in mind that even if we do what is being asked of us kicking and screaming, we will grow from the experience and become stronger, deeper, and more capable.  Keeping that in mind, maybe taking another approach such as choosing "trust and surrender" might actually be easier path for us ( just a thought).

So.... is there an area in your life where you are being asked to stretch or "brave new heights"?
Can you breathe into it and go for it?  Or can you breathe and be patient with the process of growth and development?  See if you can give it a whirl....

While you are embarking upon that big endeavor, here is a recipe from Pam Brown, owner of the Garden Cafe in Woodstock.  Pam's Southwest Black Bean and Roasted Sweet Potato Burgers, rock!  This recipe makes about 10 small burgers so you can freeze them and have them on hand when needed.

Be well and have a fun week!
Lysa

Southwest Black Bean and Roasted Sweet Potato Burger-Pam Brown of the Garden Cafe

Makes 10 patties

2 cups cooked black beans, mashed

Sweet potatoes to = 2 cups when peeled and cut into small cubes

2 teaspoons olive oil

salt

3 oz yellow onion, diced

2 teaspoons garlic

3 tablespoons tamari

2 teaspoons ground cumin

pepper

7 oz cooked rice

1 ½ teaspoons Worcestershire sauce

1 oz cornmeal, plus 1 ounce for dredging

Preheat oven to 350.

Place the mashed black beans in a bowl. Peel and cut sweet potatoes, dropping them in cold water as you cut them.  Darin well and and toss with olive oil and salt.  Spread them out in an even layer on a lightly oiled baking sheet.  Roast in the oven for 25-3o minutes, or until tender.  Toss occasionally.

Heat a bit of olive oil in a large saute’ pan over medium high heat.  Add the onion and garlic and cook until lightly browned.  Add the onions to the bowl of beans. Stir in the tamari, cumin and salt and pepper to taste.  Add the cooked rice, sweet potatoes, Worcestershire sauce, and 1 oz of cornmeal. Mix well and adjust the seasonings.  Form into 4 ½ oz patties and dredge lightly in the remaining 1 oz of cornmeal.  Heat a cast iron skillet over medium heat and add more olive oil.  Add the burgers and brown lightly on each side.  Place on a baking sheet and bake for 10 minutes.  Serve with salsa and guacamole on your favorite bun or bread.