Archive for December, 2014

Hymn to Living in Silence

Winter Solstice

Celebrate the dawn of the winter solstice on December 21 in nature and in silence.

by Robert Rabbin

There’s one truth, and it is silence. All truths come from, exist as and return to silence. Silence is behind every holy thought, word and act. All holiness is silent.

This is what all sages know and say: Enter silence and we leave behind the rubble of self and no-self, time and death. Enter silence and we see the world that God created; that we are the created. God, the world and being are one. Life is suddenly real—beautiful and perfect in each curve and angle.

This awakening into truth happens as we surrender everything to silence. We must give away our inventory of unreleased thoughts and cherished beliefs, undigested experiences and dogma, disappointments, fears, worries, resentments and sorrows; even personal desires and joys.

If it’s difficult to do: throw it away, fling it off, kick it out. Just don’t let it stay. We must empty our storehouses of past, present and future, and then burn them down so that nothing can ever accumulate again.

Now give more. Let go of ego, will and humility, ignorance and knowledge, the body and its faculties. Surrender what is and is not yourself. Give away meaning, purpose and happiness, even precious life itself. Nothing can remain.

Then, by letting everything go the second it occurs, we return to clarity, freedom and eternal openness. We live in silence. For it is in silence that God is working, playing and loving. In silence, we become perfectly one with that divine working, playing and loving.

When absolutely all has been given up and only emptiness remains, even then, take one more step towards silence. Give away the emptiness. Hold back nothing. Even the giver is given away.

In silence, we transform and are reborn. We become real with more joy, pleasure, peace and contentment than we ever hoped for. Our highest purpose is fulfilled, our greatest longing is realized in ways we know not.
In becoming nothing, we become everything. We need nothing, and thus have everything. With nothing to protect, only peace remains. It cannot be controlled or fathomed, only lived. We love this about the holy ones, the sages. No one knows how it happens, only that it does.

In silence, we are moved by what moves all else without knowing how, why or when. This is freedom, love and truth.

Robert Rabbin is a self-awareness teacher and author. Connect at RobertRabbin.com.

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The Perfect Custard

Custard

Yields 6 Servings

A velvety-smooth custard, also called creme anglaise, may be used as a foundation of many desserts. It can be flavored with cinnamon, nutmeg, chocolate, citrus, coffee or pistachio. Pour this vanilla bean custard over a warm Christmas cake or serve it straight up as eggnog, adding a touch of brandy and dusting of nutmeg.

  • 2 cups milk (organic, almond, coconut, soy or rice)
  • 2 organic free-range eggs
  • 2 tsp vanilla bean extract
  • 2 Tbsp organic maple syrup or 1 Tbsp honey
  • 1 Tbsp cornflour or kudzu
  • Pinch nutmeg

Heat milk in saucepan with vanilla and honey and bring to near boiling, then remove from heat.

Beat eggs and cornflour in a stainless steel mixing bowl until combined.

Pour the hot milk over the eggs and whisk in well.

Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.

Remove the heat quickly and pour back into the  mixing bowl.

Whisk well to slightly cool and smooth it out. If any lumps appear, strain the mixture through a sieve.

Serve hot or cold. To warm up cold custard, put in a bowl set over a pan of simmering water; stir and heat through gently.

NOTE: For an egg-free custard, heat 17 oz almond milk with 2 Tbsp honey or 100 percent maple syrup and 2 tsp vanilla extract until near boiling. Thicken with a slurry made from 2 Tbsp cornflour, arrowroot or kudzu. Finish with a sprinkling of nutmeg.

Courtesy of Teresa Cutter, author of The 80/20 Diet and founder of TheHealthyChef.com.