I’ve been out of town, and then had (and still have) family in town. Hence the absence of my blog posts the last couple of weeks! But since Mother’s Day is tomorrow I wanted to quickly share one of my favorite thoughts about mothers and our divine nature. Divine you say? Absolutely! We are after all Daughters of God!
One of my favorite religious authors/speakers Sheri Dew shared the following in a 2001 talk she gave to the members of my church entitled “Are We Not All Mothers?” It rocks!!!
“When we understand the magnitude of motherhood, it becomes clear why prophets have been so protective of woman’s most sacred role. While we tend to equate motherhood solely with maternity, in the Lord’s language, the word mother has layers of meaning. Of all the words they could have chosen to define her role and her essence, both God the Father and Adam called Eve “the mother of all living”—and they did so before she ever bore a child. Like Eve, our motherhood began before we were born…righteous women were endowed premortally with the privilege of motherhood. Motherhood is more than bearing children, though it is certainly that. It is the essence of who we are as women. It defines our very identity, our divine stature and nature, and the unique traits our Father gave us.”
Wow! I know huh!?! Powerful words from a woman who has never married or bore any children of her own. But she nails it right on the head! (Click here to read her entire talk. It’s a good one!)
And now that the weather is starting to warm up and we are getting outside more, here’s my very “standard-picnic-party-American-and-apple-pie-but-with-a-Latin-theme” contribution to all the Cinco de Mayo recipes that have been floating around out there this past week. A HEALTHY version of 7 Layer Dip. Muy bueno!!!
7 LAYER DIP
- 2 cans organic refried pinto beans
- 1 tsp garlic salt or 1/8 tsp garlic powder if beans have salt added
- 1 cup organic salsa
- 1 can organic black beans, drained
- 1/3 cup goat cheese crumbles (optional for sour cream effect)
- 1 cup shredded raw white cheddar
- 1 cup chopped spinach
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped, clear up stems
- 1 large tomato, diced
- 2 avocadoes, diced
- 1 can medium olives, sliced
- juice from 1/2 lemon or 1 lime
- garlic salt
Mix pinto beans with garlic salt and salsa. Spread in bottom of 9×13 baking dish or large platter. Then in order listed layer rest of ingredients, topping off with garlic salt to taste.
Top view and side view. Colorful huh!?!