For all of the Ladies
And for all of the people who want to support the ladies in their life.
The Setting
I went out to dinner on Friday evening. I love this group of women, we don’t see each other as often as we would like but when we do, we each take a turn and the others around the table listen. As my girlfriend relayed a story between herself and her boss on a particularly jam packed day at work, she shared that she said, “I don’t want to work that hard.” Each of us in the group eating with her burst out laughing because it landed so well. We have all lived and worked for decades and have had our share of trials from which to choose to remember. No matter which lens each of us was receiving her “theory on work,” it hit.
After a career working from early morning hours to many late evenings I think freedom is and has always been my goal and my fear. My goal in this stage of my life is to ensure freedom is my guide. Freedom to work and create what lights me up. Freedom gives me purpose. Often, the fear of losing my freedom keeps me from moving forward. If I work on what lights me up and gives me purpose, will it turn into something bigger and will I lose the freedom that is so dear to me?
But perhaps that is not the way to look at it. If I am in my purpose that is when I feel happiest. It doesn’t feel like work, it feels aligned. It is usually when I am creating something, a system, a delicious meal, or when I am learning, from another person or from my research, I feel energized to keep going. The disconnect comes from not knowing when to stop. In the past, I felt compelled to continue long after my energy had waned. That is when I lose my freedom.
Why am I Procrastinating?
The solution seems easy enough. Follow my design. I am a 4/1 Manifestor for anyone who follows Human Design. Are there any other manifestors out there? We need to honor our need for freedom first. Ask ourselves, “How can I do this in a way that protects my independence?” For those of you who are unfamiliar with Human Design, a Manifestor is one of five different types and our energetic signature is built around initiating—we’re designed to get the ball rolling, to start things that others carry forward. So if you're reading this and have a lot of unfinished projects, either around the house or at work, no shade, maybe you need to team up with a collaborator who has sustainable energy and is excited about the projects you have currently.
And speaking of that, I have procrastinated on all things beans because I know to my core that “Start with Beans” is only one part of the whole. I have been pivoting since 2020. It took me a while to realize and a jolt from my old career but here I am. I am following the advice from some experts to share what I think is still a “B” version of what I ultimately would like to do here because it could help people while I keep working on what I think is the “A” version.
So here is the best “B” version advice I have to give. If you are hiding or think you cannot be seen in a space because your social circle sees you as something else, you are not alone. Most people don’t stop themselves from doing something because of what strangers are going to say, they stop themselves because they do not want to be judged by those who they care about the most. We are done with that. Metaphorically anyway. We must take small, imperfect actionable steps each day and before we realize it, we will have gotten a little closer and closer to what we were meant to be.
I am here to create impactful change, to initiate movement in others. Working as a contractor in the field of education, I am often asked to start, change, or disrupt “something”, which is a perfect match for my purpose. However, this is a bridge job to show myself that I have the capacity to do these things in any arena. The new space I am creating has room for everyone. A place where you learn to go from trying to fit in and conforming, to standing in your worth, your uniqueness, your “you”ness.
Where are you hiding? Why aren’t you fully seen?
I’m working on Freedom-Focused Coaching for women in midlife. To help them reconnect with their body, energy, and calling. It really excites me. I’m building something that feels deeply aligned. It's the culmination of five years of learning, healing and returning to myself. It blends Human Design, food as medicine and beans, intuitive movement, meditation/spiritual practice, and decades of leadership experience. It's beautiful. And it's not meant to be built alone.
That's where you might come in.
If you’re someone who’s great at bringing ideas into form, structuring content, anchoring a vision with practical steps I think you might be able to elevate this. You have the gift of follow-through. You respond to what lights you up. And when you say yes to something, it glows. If you follow Human Design you are a generator or a manifesting generator.
So here’s my invitation: if what I am creating sparks something within you, gets you buzzing or curious, let me know. It could be a conversation, maybe a co-creation or even a “not now”--and that’s ok, too. No pressure, just an open door.
If you are reading this on Substack, could you please restack it, share it, and like it. I would like as many people as possible to see this. My future collaborators may be reading this right now. If you are reading this on email, please share it with anyone who you think may be interested.
Mad love,
Denise
Recommended Recipe
I think having additional tasty items to add on top of a bowl of beans or to stir into beans, greens and rice makes a “ho hum” deal go to a “yes, please” meal. I will share a couple of my favorites here.
Garlic confit. It is simply cooking garlic in enough olive oil to cover all of the cloves. My “go to” chef is Abra Berens. I checked the web before I shared this recipe and it was already published by Abra Berens. I highly recommend you buy her cookbook, Ruffage. Preheat the oven to 200 degree Fahrenheit.
10 garlic cloves (or as many as you have) or 2 heads garlic, cut in half around the equator (I chose to peel individual cloves)
2 big pinches of salt
Neutral oil to cover the garlic by ¼ inch (6 mm) I used my favorite Portuguese olive oil.
Peel the garlic cloves or leave the wrappers on if confiting the whole head.
Lay the garlic in the bottom of an ovenproof baking dish. I had about 13 cloves and used a 6 inch cake pan. Sprinkle with the salt. Top the garlic with the oil until the cloves are just submerged. Cover with a lid or foil to ensure a tight seal. Place in the oven and bakeuntil the cloves are golden brown and soft to the touch, 45 to 60 minutes. Remove and let cool.
Store in the oil in your fridge for forever (or until you use it all up). I used one of my glass jars that I recycle to pour the garlic in their oil. The cloves should always be covered in the oil. If you use the oil before the cloves, transfer them to a smaller dish and freeze.
I had cannellini beans that I reheated in a pot with their bean broth. I added a few cloves of the mellowed garlic with a bit of the olive oil. Smashed up the garlic to infuse it throughout the bowl. Poured about two teaspoons of red wine vinegar and sprinkled some chopped parsley over it. Delish. See below.
Basil Pesto. Yesterday, I had left over basil and I bought more at the market. I haven’t made homemade pesto in while. I usually buy it but my favorite brand was not on the shelf at the market. I use Bon Appetit’s recipe from a zillion years ago. Tried and true. I usually do something like add kale or use pepitos instead of pine nuts. This time, I kept the original recipe. My only secret weapon was using the olive oil from the garlic confit above!!! And it gave the pesto such depth I wanted to eat the jar up. In fact, if I had the pesto when I made the white beans last week I would’ve swirled some in.
Heat the oven to 350 F. Put the pine nuts into a sheet pan or pie pan laid out and brown for 8 minutes turning and shaking the tray at the 4 minute mark.
Remove, pour them into your food processor and let them cool about 5 minutes.
Add the cheese, grated garlic and process for about a minute until the pine nuts are ground.
Add the basil leaves and pulse a few times; then, turn on the processor and pour the oil (this is where I used the confit oil from above) through the down spout of the food processor. Process until the pesto forms with only a few green specks. You may have to stop to scrap down the sides a few times. Depending how you like the consistency you may also add a bit more oil. Scoop or pour into a jar, add salt to your liking, cover with olive oil and use as a condiment for whatever you please.
I had already made Rancho Gordo calypso beans earlier, roasted some tomatoes, and added this pesto sauce. It would be great with pasta, of course, but be sure to add beans if you use the pesto with pasta.
Buckwheat Groats. I roasted some buckwheat groats, 350 degrees for about 8 minutes. I mixed them up halfway through their cooking time. Need to keep an eye because they can go from yum to burnt in a flash. Don’t forget to add some salt when you take them out. Crispy buckwheat is what you see in the top right photo over my calypso beans. The crunch is my favorite part.
Enjoy and remember, Start with beans!
Contact
If you have any questions on my post above or eating beans consistently for gut health now and into the near future, please email me at Denisemancieri1@gmail.com. If you want to “Pick My Brain” we can schedule a time on the phone to talk. Feel free to comment below if there are topics you would like to see.
Please share this newsletter with others if you find it may assist them in adding beans to their diet. Or click the heart, below left, so I know you were here. Thank you!
Note: I am not a doctor. I was a teacher and an educator with an earned doctorate in educational leadership. I enjoy research and I can distill large amounts of information into easily understood and digestible pieces allowing people to understand what is happening to their body and possible steps to reverse it with food as medicine. I have healed my own GI issues through choices with food. I followed Karen Hurd’s bean protocol diet, I meditated and still do and I healed. I feel compelled to be in service and educate others as the more people eating beans, alongside a healthy diet and sharing their stories the more people will live a healthier existence. Joy, peace and freedom abound. Please see your doctor and discuss nutritional options before you change any course of action with your health.
Great share!