Archive - 2017

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Self-pity
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Energy Distribution
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Sourdough workshop at Sprouts, UBC

Self-pity

Feeling sorry for oneself is an energy draining, self-destructive habit. Self-pity turns an intelligent human being into a victim and creates a very toxic relationship with friends and family. It stops one from recognizing that the ego has a chokehold on them and is masquerading as their friend.

Emotionally intelligent beings experience reality as it is, not as they would like it to be. Another trait emotionally intelligent people have is that they don’t indulge in addictive behaviors. They know that escaping reality is not an option. They have come to realize through their own life experiences that the safest place is in the eye of the storm, where you experience the “what is” and then make an informed choice based on inner integrity.

The best antidote for self-pity is: strong work ethic, walking ones talk and staying focused on ones life’s purpose.

Energy Distribution

Everyday when we wake up in the morning, we go through an energy distribution phase where we make a decision, consciously or unconsciously on what we are going to focus on. Empowering habits lead to a successful life. Whereas, disempowering habits lead us to mediocrity in every aspect of life.

Sourdough workshop at Sprouts, UBC

I am excited that I have been invited to teach a cultured sourdough workshop by Sprouts cafe at University of British Columbia on March 30th.  In this workshop graduate students at UBC  will discover how to make healthy sourdough bread without using any baking soda, baking powder, commercial yeast or corn starch.  Most baked goods that are produced commercially are not health sustaining long term. As they contain too much sugar, butter, and undigestible flour. Sourdough baking is a delicious, sugar and dairy free alternative, that not only tastes good but is easy to digest.

The amazing thing about cultured sourdough baking is that the carbohydrates are pre-digested during the process of culturing and the nutrients are made more bio-available. The lactic acid in sourdough slows down the rate at which glucose is released in the blood stream. And also lowers the cultured baked good’s glycemic index.

Cultured Sourdough Baking Workshop
Sprouts UBC
March 30th, 2017
2:30 pm to 6:30 pm

Copyright © 2017 Michelle Aslan.