While walking on our downstairs treadmill one morning, I was inspired by an article in one of the myriad of magazines we receive monthly, that expressed the importance and power of Goal Setting.
One of many reasons it gained my attention, was that I had recently finished an awesome, very motivational and exciting book – The Charge by Brendon Burchard – and, previous to that, was invited to be a part of an amazing group of women, with the purpose of setting goals. Big and small, short term and long term, we are challenged with holding each other accountable and encouraging each other in our personal ambitions and aspirations, dreams and desires.
Our process has slowly evolved, to where we meet about once a month, or every other month, depending on what our schedules allow, and we support, strengthen and reassure each other between our meeting times.
Being a part of this wonderful group has been a fascinating, deeply gratifying and an incredible learning experience for me – enabling me to bring my awareness, attention and focus to my personal goals, allowing them to gain momentum, and move toward being substantiated and fulfilled.
I hosted one of our first gatherings, and served light appetizers to go along with our inspiring discussion and refreshing, lively conversation.
ROASTED PUMPKIN HUMMUS
1 1/2 cups chickpeas, drained
3 to 4 cloves of roasted garlic
1 1/2 cups roasted pumpkin
2 tablespoons lemon juice
2 tablespoons tahini
salt and pepper
1/2 cup olive oil
1/4 cup water
3 tablespoons pumpkin seeds
1 tablespoon olive oil
fresh rosemary and thyme
salt and pepper
Rinse the chickpeas, place in food processor along with the pumpkin, garlic, lemon juice and tahini, puree. Add the olive oil and water, puree. Season to taste with salt and pepper.
Finely chop rosemary and thyme, to about 1 tablespoon of each. Heat the oil in a small oven proof pan and add the pumpkin seeds and herbs and a generous grind of salt. Place the pan in a preheated 180C oven for 5 minutes or until the pumpkin seeds are golden. Sprinkle the herbed pumpkin seeds over the hummus just before serving.
Recipe adapted from Nourish Magazine