The sound of our soul is typically quiet and soft; but if we listen intently, it will guide us to nurture ourselves spiritually, for our inner health, and even physically, in the way of healthy and nourishing food such as this mozzarella garlic toast with fresh tomato.
That still small voice is a magnificent little thing that we’ve all been blessed with that is there to help guide and direct us on our path during this physical existence.
It is quiet yet confident, and requires us to be good listeners with open ears and willing hearts because if we’re not careful, it can easily be missed or ignored.
That subtle, soft voice is the sound of our soul speaking to our physical, “thinking” self; it is the voice of that part of us that is connected to God, our Creator, that acts as a life-line of communication by which we receive information about ourselves, our path, direction on which way to travel, and what we should keep our awareness and attention on that is coming up on the road ahead.
The voice of our soul is like a soft, warm summer breeze that blows through our very beings, that enlivens and radiates love, mercy, care, and joy.
It is a voice that represents the best of who we are, our highest self, and is that thing that keeps us in constant prayer and communion with the upper world.
It whispers to us and tells us when to take it a little slow, and place the focus on what is most important; when to nurture and love ourselves and others; when to apologize for being harsh or unjust; when to go right instead of left; when to release someone we love when it is difficult, yet the best thing to do; when to reveal a portion and to conceal two; and even when to nourish our beings with good food—with slices of fresh, juicy summer tomatoes drizzled with vibrant and naturally colorful basil oil atop of garlic toast bubbling with melted mozzarella. 😉
We have not been left alone in this world to fend for ourselves, though certainly at times, it may seem that way.
But our Creator does not push Himself upon us.
He waits patiently for us to reach out to Him, to rap gently on His door, at which point it is then opened to us and things begin to be revealed over time.
And this must be done in absolute freedom, and of our own desire.
And it is the still small voice within us that brings us to that moment in our life when we can choose to do that.
The quiet whisper within each and every one of us is what must be sought after and listened to with utmost care.
It is a guide to us, a sense, a reminder of who we are, and of Who we are all a part of.
And may its warmth wash over us and comfort us, and continue to guide us into our best lives.
Taste what’s good and pass it on.
Mozzarella Garlic Toast with Fresh Tomato and Basil-Lemon Oil
by Ingrid Beer
Yield: Makes 4 toasts
• 4 large slices of rustic-style bread, sliced on the bias into 1/3’s (total of 12 smaller pieces of bread)
• Olive oil
• Black pepper
• 1 whole clove garlic, paper peeled
• 2 cups shredded/grated, whole-milk mozzarella cheese
• 1 yellow tomato, thinly sliced
• 1 red tomato, thinly sliced
• 1 green tomato, thinly sliced
• Basil-Lemon Oil (recipe below)
-Preheat your broiler, and line a baking sheet with foil.
-Drizzle each slice of bread with a little of the olive oil, plus a generous sprinkle or two of salt and black pepper; place the bread onto the baking sheet, and toast for a couple of moments until they become a light, golden color. (Don’t walk away!)
-Remove from oven and rub each toast generously with the garlic clove, and cover each toast with a generous sprinkle of the shredded mozzarella cheese, and place back into the oven for a moment or two until the cheese is melted.
-Remove from oven and top with alternating slices of the yellow, red, and green tomato, and sprinkle with some additional salt and pepper, plus a generous drizzle of the Basil-Lemon oil.
Basil-Lemon Oil Ingredients:
• 4 ounces fresh basil (about 2 packed cups worth)
• 1 cup olive oil
• Pinch or two salt
• 1 teaspoon lemon zest
• ¼ teaspoon lemon juice
-Place a pot of water over high heat, add in a good amount of salt, and bring to the boil; once boiling, turn off the heat, and add in the basil leaves to blanch them for about 30-45 seconds.
-Drain the basil leaves and plunge them into ice water to shock them and to stop them cooking (and to seal in their green color), then drain them, and using paper towel, squeeze out the excess water.
-Place the basil leaves into a blender or a food processor, along with the oil, the salt, the zest and the juice, and process for a few moments until the mixture is well-blended and fairly smooth.
-Pour the mixture through a small, fairly fine strainer into a container or small dish, gently pressing the strained basil with the back of spoon to release all of the oil; use immediately, or keep covered and in the fridge until read to use.