For these women it seems that being 50-years-old is a threshold. This milestone is a marker for personal transformation from taking care of the family and their financial security - to - moving into work and lifestyle options that reflect their own personal inner Self.

Be in Love Today!


	It's time for ME! I had a wonderful time coaching at the MGM Leadership Conference. An incredible two days of inspiration with a few hundred women present. There is so much leadership exhibited by these incredible women - mothers, wives, executives, and business owners. WOW! My sessions hosted a diverse group, from a young mother emerging into her career to a majority who were over 50. For these women it seems that being 50-years-old is a threshold. This milestone is a marker for personal transformation from taking care of the family and their financial security - to - moving into work and lifestyle options that reflect their sense of their own personal inner Self. For most, this is a time of accomplishment and celebration. For others, the transition was forced, not of their choice, so understandably it is a time of contemplation, reflection, change and fear. It was not like they were saying I gave something up to be here. The feeling was more that it is now my time. Even the youngest stated, "I don't want to look up and look back to find that I didn't take any ME TIME!" The big questions seemed to be how to make a change into a lifestyle, work-style or heart-style that included more time for my Self-style. Here were some of the concerns and transitions: "I'm 50, I have been passed over twice for promotions. I want to grow and expand." " I'm 50+ and my children are more independent, I don't have to worry about money so much anymore, I want to do the work that I always wanted to do." " I'm 50 and I want to contribute and make my community/world better. This is a total career do-over. I don't know where to start." "I am 50 and I am making a lot of money, I want to retire and do the business I always wanted to do" "I'm 50 and I don't know what happened. Suddenly I feel dated, my skills seem outdated, I feel old." "I'm 50 and I am African American, Latina, Asian now I'm old too... who is going to hire me?" "I'm 50 and I am a bundle of energy. I have all of this knowledge and I need to be able to make sure my company knows my value." Are you relating to any of this? The purpose of this blog post is not to go into "fix it" mode or "You can do it" cheer leading or to give you a list of non profit organizations that can help. The purpose of this post is to say, if you relate to any of this that you are not alone. I recently got on my "soapbox" with a group of my friends. There are five of us. We were thinking, small. It takes the same amount of steps to run a conference for 10 as it does for 100. Move your body so that you know that you can do that 3 day retreat without collapsing. One of my friends implores me to "REST!" We do some of our spiritual work together. We love each other. There is comfort here and we challenge each other. We know that we are not alone. We talk about our fears. We acknowledge our gifts. We talk about our professional experiences and skills. We help each other. Between us we have a educator, a marketing professional, an IT / social media - "do It on a shoestring" whiz, and a diversity expert / facilitator leader. We know each others dreams. We make sure we stay focused. We cheer for each other. When I had to go through my first ever garage sale preparing to sell my home - they took shifts a nd each showed up to make sure that I was not alone. When I was trying to figure out how to save money on marketing my new product my social media / save money on-line friend walked me through. Maybe that's the point... You are not alone. These precious four are women that I have known for only a year or two. In some ways they found me. In other ways we found each other. The transformation through professional evolutions are profoundly personal but they get in my business. They gift hugs to me, compassion, understanding and a good quick kick in the caboose. This is the company called, "Sisterhood" it has institutional history that is in our DNA. It is not easy to be vulnerable, to have a safe place to talk, be honest and real. As you move through your networking, conferences and business meetings build relationships. A good coach will give you an honest point-of-view, accountability and expertise. A good group of friends provide all of this and more. They provide the ultimate bottom line profit..Love! Thrive! Achieve! Prosper! Be in Love Today! Mercedes © 2012 Mercedes Warrick. All Rights Reserved.

Quinoa with Shiitake Mushrooms

Magic mushrooms aren't just for trippin'.

Shiitake mushrooms are an Asian superfood, rich in vitamin B2, zinc and selenium (read: anti-cancer to the max). Try this delicious, fresh and colorful salad the next time you're in the mood for something new.

What You Need

1 cup quinoa, pre-rinsed or rinsed
1-2/3 cups low-sodium vegetable broth
3 tablespoons extra virgin olive oil, divided
1 small yellow onion, finely chopped
2 small carrots, peeled and diced
1 small red bell pepper, diced
6 ounces shiitake mushrooms, stemmed and thinly sliced
2 cloves minced garlic
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Related: Vegan Bruschetta Salad

How to Make It

Combine quinoa and vegetable broth in a medium-sized sauce pan. Bring to a boil, then reduce heat to low. Cover & simmer until quinoa is cooked (about 15 minutes). While the quinoa is cooking, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften (about 3 minutes).

Add the carrots, red bell pepper and thyme. Cook until the vegetables are tender, approximately 6-7 minutes. Add the rest of the olive oil, shiitakes, and minced garlic. Cook, stirring constantly, until mushrooms are cooked all the way through (about 3 minutes). Add salt and freshly ground black pepper to taste. Stir in the cooked quinoa. Serve and enjoy!

Lavender:

It’s Not Just For the Sleepless Anymore

I have known people, with chronic sleep issues, who maintain a small bowl of lavender next to their bed. When sleeplessness sets in, they just take a few whiffs of this purple herb and they are immediately transported to a more restful place (I am talking sleep, not the afterlife). Some people spike their tea with a bit of lavender to sort of “smooth things out” before bed, and some people prefer to scent their pillow, or even nightclothes, with the perfume redolence of lavender. However, barring those who drink lavender tea, most people choose to keep lavender close, but not so close that the actually take it into their body.
This is a shame, as lavender can be overpowering when overused, it can also be exceptionally subtle and nuanced when used right and in the right amounts (remember, less is more). Lavender (the flowering plant, not the color) grows in many temperate climes around the globe, and is a relatively short-lived herbaceous perennial plant. While the oil from a lavender plant holds antiseptic and anti-inflammatory properties when applied directly the skin, eating the actual flower provides a good boost of vitamin A, calcium, and even some iron. But as mentioned before, integrating lavender into your cooking can be a bit tricky, but worth it.
Lavender probably integrates the most seamlessly with baked goods and sweets, but also has other applications. Recently writer Genevieve Diesing wrote a piece for the Atlantic Online championing a handful of lavender recipes, including lavender syrup, blueberry lavender jam, and (many people’s favorite combo) lavender marshmallows. I personally dig the following recipe for lavender aioli, which goes beautifully over late summer vegetables, or pasta:

Lavender Aioli

1 cup olive oil
6 cloves garlic, unpeeled and crushed
3 fresh lavender sprigs (leaves and flowers) crushed
3 eggs
1 tablespoon fresh lemon juice

1. In a small saucepan, gently heat the oil on med-low with the garlic and lavender for about 15 minutes (do not allow the garlic to brown)
2. Remove from heat just before oil starts to bubble. Allow to cool to room temperature (about 30 minutes).
3. Then strain the lavender oil, pressing with the flat edge of a spoon to get everything from the garlic and lavender. You can throw away the herbs after this.
4. In a food processor or blender, process the eggs and lemon juice until well blended. With the motor running, slowly add the lavender oil a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has emulsified.
5. Season to taste with salt and black pepper.
Do you have any innovative lavender recipes to share? Have you found ways to integrate lavender into your meal plan? Do you like the flavor or find it to perfumey?

Read more: http://www.care2.com/greenliving/lavender-its-not-just-for-the-sleepless-anymore.html#ixzz26AMX27oT