One of the most powerful things you can do to improve any relationship and to increase the amount of happiness you feel is to not get involved with your judgments. Be aware of judgmental thoughts (notice them when they arise in your mind), accept that they are there (don't think they shouldn't be there), and then choose to not dwell on them or give voice to them. Judgments are probably the one thing that interferes most with love and sustaining relationships. Judgments and the criticism that flows from them kill love. Even small doses of criticism when engaged in day in and day out can poison a relationship. They kill the love that is there and leave anger, resentment, and hurt in its place. So the very first principle for a more loving relationship is to ignore your judgments and don't express the criticism that is the natural result of judgment.
An insight Neale Donald Walsch received in one of his conversations with God:
“The purpose of a relationship is to decide what part of yourself you’d like to see ‘show up,’ not what part of another you can capture and hold. There can only be one purpose for relationships, and for all of life: to be and to decide who you really are."
The Serenity Prayer
God grant me the serenity
to accept the things I can not change; courage to change the things I can; and wisdom to know the difference.
Living 1 day at a time; Enjoying 1 moment at a time; Accepting hardships as the pathway to peace; taking, as He did, this sinful world as it is, not as I would have it;
Trusting that He will make all things right if I surrender to His Will; That I may be reasonably happy in this life and supremely happy with Him
Forever in the next.
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By Mayo Clinic Staff Dietitian's tip: Although spinach is a good source of iron and calcium, the oxalic acid in this vegetable prevents their absorption. Vitamin C can help reverse this. Eating this salad along with vitamin C-containing juice or fruit, such as oranges, can help improve absorption.
Number of servingsServes 8Ingredients
To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.
Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.
In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.
Nutritional analysis per serving