My Dalai Lama Experience by Sinead Murray

The Dalai Lama, Richard Moore & Mary Robinson gathered with many others in Citywest last Wednesday 13th April to talk about being the Revolution of Change. The Revolution is the idea that ‘ordinary people’, like you and me, ‘dare to think differently & take action to create the extraordinary’.

Everyone was present to support ideas about our individual & global responsibility for the challenges facing Ireland and the world.

Richard Moore, a friend of the Dalai Lama and founder of Children in Crossfire, was 10 years old when he was blinded by a plastic bullet shot at point blank range in Northern Ireland. Unbelievably, he never once allowed bitterness to impede his development or enjoyment of life. He is a man full of humour and an inspiration to everyone that listens to him. He believes that being bitter and allowing hatred to manifest only really harms the self & limits ones’ own possibilities in life.

When speaking about possibilities for people, he focused on family & community. He believes he has had a great life so far despite such tragedy for a 10 year old, because of his family & community. He advocates that primary focus on the care and nurturing of the family will lead to a more cherished & rich community. Starting with ourselves, we need to look inside for our inner strength. This is the key for helping us to forgive those that hurt us and to hold no grudges against them. Such negative feelings, when harboured just leads to increased fears and poor health. The Dalai Lama agreed saying that some research shows fear actually eats away at our immune system!

When asked about our individual responsibility & potential to contribute to change (locally & globally) the Dalia Lama promoted determination, self confidence and hard-work.  He cautioned however that while human intelligence is a great thing, it can be very destructive and lead to increased stress, fear and disaster. We should focus on having a calm mind to promote health, reduce fears and to allow compassion. His formula for constructive inner peace & strength was human intelligence + compassion!

People lacking compassion – those who are all about the “I, my or me” are at greater risk of heart attack. This self-centred attitude leads to a narrow mind, and narrow minds make mountains out of molehills! Without compassion you cannot see the whole picture and this restricts possibilities, opportunity and choices.

All in all I found the day very interesting. It allowed time and space for reflection (which we don’t get to do very often!).

We all have been through some tough times and it is refreshing to think that if we take our mind off the problems and focus on the solutions, we can make a change! We can be the revolution if we dig deep and rekindle our inner strengths. It’s a good place to start!

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Gluten Free- Not Taste Free -by Odel Grant Kelly

Having been diagnosed with a Gluten intolerance back in September 2010 my diet had to have a radical over hall, I was told to wave good bye to bread, pasta, breakfast cereals, packet mixes, ketchup, mustard and the list goes on as Gluten is most insidious and gets in to everything! The most upsetting aspect of this new regime, no more lush chocolaty desserts! I found going out for a meal the hardest. Most restaurants will have Celiac/Gluten free options or will cook your meal (without sauce/toppings etc,) it was when it comes to dessert that all my options shrank form sight! I could have the meringue or Pavlova ….yum…..but when it’s your only option besides fruit bowl well it just looses it appeal.
Then on Valentine’s day I bumped into a friend of mine Rozanne Stevens (wonder chef) when coming out of Avoca and bemoaned my lack of chocolaty deserts, and to my delight she said no problem leave it with me! March roles round and Roz sends me an email saying inviting me to her Gluten Free Cooking class and promising to bake the perfect Dark Chocolate Raspberry Brownies.
At this stage I am sceptical as I have now tried a lot of Gluten free products… the white bread does not taste like bread, more a cross between bread and madeira cake, not ideal for making a sandwich. This I am told is due to the lack of gluten.
Roz welcomes us to the lovely Miele Kitchens and starts straight in to why her Dark Chocolate Raspberry Brownies work so well as a Gluten free choice, the secret…….. is because they are so dense! Roz goes on to explain that most recipes that are created for “normal” flour do not translate well. When you swap out the regular flour and baking powder, you just can’t get the same results.
Today she has promised to show us how to make some delicious deserts that really work and taste divine. First up is the much anticipated Dark Chocolate Raspberry Brownies. Roz reminds us that we have to check that all our ingredients are in fact Gluten free, Chocolate, flour, baking powder, cocoa power, I know you would think Chocolate would be Gluten free but no you have to look…see insidious!
Roz whips up a batch of the Dark Chocolate Raspberry Brownies and lets us all taste them …..they are truly divine… I can’t believe how good they are and how easy they are to make! At last Gluten Free does not to have mean taste free!
Rozs Recipe for Dark Chocolate Raspberry Brownies:
150g butter, cubed
350 dark chocolate, broken in to pieces (NB Gluten free)
225g caster sugar
2 eggs
275g plain gluten free flour
1tsp gluten free baking powder
1tbls gluten free cocoa powder
250g frozen raspberries (don’t defrost)
1tbls gluten free cocoa powder for dusting

Method:
1. Preheat oven to 160°C, Grease a deep baking tray with sunflower oil. Line with parchment paper, enough to hang over the sides. Oil the top of the paper too.
2. Melt the butter, sugar and 200g of the chocolate in a glass bowl over a pot of simmering water. Allow to cool slightly.
3. Sift together the flour, baking powder and cocoa powder
4. Beat the eggs into the chocolate mixture then the sifted flour.
5. Fold in the chocolate and the frozen raspberries
6. Spread mixture into the tin and bake for 30-35 minutes, until just set.
7. Allow to cool before cutting into slices and dusting with cocoa powder.

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