While watching squash develop from small starter plants (seen in the immediate foreground of the picture on the left) in my plot at a community garden, I’ve been continually reminded of change and growth on a daily basis. Change happens as plants grow. Likewise, change happens as people grow. I’ve also had the good fortune to witness change and growth on a community level. When people come together to support a unifying cause, community is born. Whether it be walking to raise funds for breast cancer, painting a yoga studio, or growing a cover crop to enhance soil in a community garden, I’ve observed first hand the power in community, interdependence, interconnectedness and change. For this, I am very grateful.
Community is beautifully elastic. Change and growth within groups bends, swells, grows taller and wider. Some gatherings of people supporting a cause will eventually, naturally die off like the squash plant after it gives its fruit or the ladies coming together for a morning to walk for breast cancer. But, isn’t that the beauty of growth and change? It morphs and wiggles never settling for too much time.
Meditation helps and teaches the practitioner to embrace, soften around and get stronger with change, growth, interconnectedness and interdependence. Our perspectives or long held beliefs we’ve had about any of these topics may shift or be challenged in a positive way with a consistent meditation practice.
This apple oat crisp straight out of Martha Stewart Living mag is a Thanksgiving worthy dessert with the added benefit that no crust is involved. The recipe below is MSL’s. I changed it up a bit…an 8 x8 baking dish made the dessert a little thicker. For the topping my changes were: coconut oil, melted, instead of butter, coconut palm sugar for its earthiness rather than brown sugar, an increase of 1/4 c. of oats (which I ground) gave the resulting dish a little more topping, and a good sprinkling of cinnamon. For the filling I used only apples, raisins and another good sprinkling of cinnamon. No sugar. Keep an eye on your dessert as it is baking. Mine took a full 15 minutes less to bake than the MSL recipe.
In the baking mood and want another idea? Check out Laura’s Sweet Potato Muffins.
Apple Oat Crisp
from Martha Stewart Living, November Issue
- 1 c. old -fashioned rolled oats
- 1/4 c. light brown sugar
- 1/8 t coarse salt
- 1/2 stick unsalted butter, melted
- 2 pounds sweet apples
- 1/4 c. light brown sugar
- 1/4 c. dried cherries
- 1/4 t. ground cinnamon
- Topping: Preheat oven to 375 degrees. Pulse 1/2 c. oats in a food processor until coarsely ground. Transfer to a bowl and add remaining 1/2 c. oats, brown sugar, salt, and butter. Stir until combined.
- Filling: Toss together filling ingredients in a bowl and transfer to a 9 inch square baking dish. Sprinkle with topping. Cover with parchment lined foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Let cool slightly before serving.