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Glasses Refocusing The Forest
16
Jan
January 2026 Trail Notes

By: Karen Webster

lens making sense refocus sensing shalom shalom trail notes

Comments: 0

Sensing Shalom Through Refocusing Our Lens

In our current rhythm of life these days, many of us find ourselves moving quickly from one responsibility to the next.  Over time, this pace can quietly draw us away from our own bodies.  We begin to treat them as mere vehicles — getting us to work, school, meetings, and other commitments and responsibilities — rather than honoring them as an essential part of the fullness of life God desires for us.

In this state, our vision can become purely utilitarian if we aren’t careful!  For example, it is tempting to look at our calendars to measure our worth, look at our screens to find our information, and look at our neighbors only to see what they require of us.

It is important for us to be mindful of the fact that what we fix our eyes on eventually determines the shape of our souls.  If we only look at what is broken, what is urgent, or what is digital, our internal world becomes fragmented, weary, and impoverished.

Thus, to “Sense Shalom” through sight requires us to refocus our lens, a shift from scrutinizing our lives and the world to beholding them.  For example, we can pause and look at the creation around us by noticing the subtle yet incredibly intricate shape of a flower blossom.
In this moment, we have the opportunity to see it as a sacred gift rather than as a resource. Rather than being filled with anxiety, this simple act can fill us with a sense of greater joy and peace.

It is also important for us to remember that our eyes need physical Sabbath just as much as the rest of our bodies. In an era of “blue light” and endless scrolling, our mental health is tied to our visual focus. When we intentionally lift our gaze from our screens to the horizon, or from our self-critique to the Imago Dei in a stranger’s face, we allow the light of Christ to fill our whole body.

In other words, when we intentionally change what we look at and how we look at it, we begin to clear the fog that can lead to burnout and other health issues.  Plus, we are able to see more clearly the deep interconnectedness of our physical energy, our emotional resilience, our spiritual depth, and the wellbeing of our communities and the creation that sustains us, reminding us that wholeness is never solitary, but shared with neighbor and Creation alike.

As we continue to make our way in this new year, perhaps consider one (or more) of the following:

  • When you look in the mirror, do you see a “resource” that must perform, or a “sacred gift” to be cared for?  How might you view your physical body with more kindness, starting today?
  • Think of a “difficult” person.  If you looked at them with the “eyes of your heart” instead of your “functional eyes,” what beauty or brokenness might God be calling you to notice?
  • Step outside for five minutes. Look for one thing in God’s creation that provides you with no “use” or “value” other than its own sheer existence.  How does acknowledging its sacredness change your stress level?

As you move about in the months to come, we pray that the eyes of your heart would be enlightened.  May you see the path ahead not just as a struggle to be endured, but, even more,  as a sacred route filled with the light of God’s presence.

Onward together,

Karen and Travis Webster

HSHC Co-founders

*Image was generated in Canva using AI.

 

Nacho Sauce, Spinach Dip, and Sunflower Seed Sour Cream
15
Jan
January 2026 Recipes

By: Karen Webster

condiments nacho sauce recipe spinach dip sunflower seed "sour cream"

Comments: 0

Our whole food, plant-based recipes contain no refined oils or sugars and they are also suitable for those with gluten and nut sensitivities. We hope these recipes help you care for your body while enjoying the flavors you love.

Nacho/Queso Sauce

Servings: 4 cups

Ingredients:

  • 2 cups Russet potatoes (coarsely chopped)
  • 1 cup carrots (coarsely chopped)
  • 1/2- 3/4 cup water
  • 1 TBSP lemon juice
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1/2 – 1 tsp garlic powder
  • 1/2 – 1 tsp onion powder
  • Optional: pinch of turmeric (for color), dash of cayenne and/or smoked paprika (we like spicy food, so we add 1 tsp smoked paprika and 1/2 tsp cayenne)

Directions:

  1. Boil potatoes and carrots until tender (about 20 minutes).
    • OR you can microwave the potatoes and carrots in a glass bowl with a lid in 2 cups of water (for about 10-12 minutes).
  2. When done, drain and reserve the liquid.
  3. Put all of the ingredients in a Vitamixer/food processor/blender and blend until smooth.

Notes:

  • If the cheese is too thick, add a little more of the reserved liquid.
  • This sauce is great with baked chips (using whole wheat pitas and/or corn tortillas), seed crackers, raw vegetables, part of a seven layer dip (this is one recipe we like), on a taco salad, etc.

Spinach Dip

Serving: makes 5 – 5 1/2 cups

Ingredients:

  • 1/2 cup carrot (finely shredded)
  • 1/2 cup yellow or white onion (finely diced)
  • 1 10-oz box chopped spinach (thawed)
  • 2-3 garlic cloves (minced)
  • 2 green onions (finely chopped)
  • 1 8-oz can water chestnuts (chopped)
  • 1 cup plant-based mayo*
  • 1 cup plant-based sour cream**
  • 1/4 cup nutritional yeast
  • 1 tsp Marmite (if gluten sensitivity is not a concern) OR 1 tsp gluten-free miso
  • 1 tsp soy sauce or gluten free soy sauce (use 2 tsp if you do not have Marmite or miso on hand)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Optional: dash of lemon juice

Directions:

  1. Put the carrot and onion in a glass bowl (one that has a lid) and add 2 TBSP water. Place the lid on the bowl (with room for steam to escape).
    • Microwave for 2 minutes.***
  2. Drain the water and let it cool for five minutes.
  3. While the carrots and onions cool, squeeze the water out of the spinach (place the spinach in a colander and press on it with the back of a spoon).
  4. In a large bowl, stir together the carrots, onions, and drained spinach. Add the green onions, water chestnuts, and garlic. Stir until combined.
  5. Add the plant-based sour cream, plant-based mayonnaise, nutritional yeast, Marmite or gluten-free miso, gluten-free soy sauce, garlic powder, salt, and lemon juice. Stir.
  6. Let it chill for at least 4 hours (overnight is even better) before serving. Of course, if that is not possible, it can be served immediately.
  7. Enjoy with vegetables, seeded crackers, spread on a sandwich, mix into a casserole, etc.

Notes:

* In lieu of commercially made vegan mayo (usually made with a lot of oil), we use this white bean mayo recipe OR this tofu-based mayo recipe. Both are oil-free.
** In lieu of commercially made vegan sour cream (usually made with a lot of oil), we use the sunflower seed-based recipe provided below (nut free), cashew-based recipe, OR this tofu-based recipe. All of these are oil-free.
***Instead of using a microwave, one can sauté the carrots and onion in 2 TBSP of water on the stovetop for 2 minutes.

 

Sunflower Seed “Sour Cream”

Servings: 1 1/2 cups

Ingredients:

  • 1 cup sunflower seeds (soaked in water overnight in the refrigerator)
  • 1 TBSP lemon juice
  • 1 TBSP apple cider vinegar
  • 1/2 cup water (reserve 1/4 cup)
  • Optional: pinch of salt

Directions:

  1. Using an immersion blender/blender/Vitamixer, blend everything together.
  2. You may want to add some water (1 TBSP at a time) until you get your desired texture (smooth and creamy).

Adapted from: https://naturalgoodness.blog/vegan-sour-cream-sunflower-seed-based-no-cashews/?amp=1

 

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