Lightworker Recipes

One of the things most people don't know about me is that in a different area of the universe, I am a chef, published food critic, and restaurant reviewer. In my kitchen, gravy is a beverage.

When I eat Italian, I like going to pizzerias with restaurants in the back. I find these establishments to create economical five-star meals that rival the most popular area restaurants. Pizza, and Spaghetti and Meatballs were invented in NYC's Little Italy in the early 1900s. In Italy, they may serve you spaghetti with meatballs on the side, but the wait staff will roll their eyes if you ask for them on top, but we can digest all that another day.

I order the same thing every time: the fried calamari appetizer and the pasta Bolognese, which brings us to the theme of today's email.

How do you connect Bolognese sauce to today's message?

A proper Bolognese sauce (its real name is Ragù Alla Bolognese) is a traditional Italian meat-based sauce that originated in the city of Bologna. It is a rich and flavorful sauce typically made with a combination of ground or minced meats, such as beef, pork, and sometimes veal, along with onions, carrots, celery, garlic, tomatoes, and various herbs and spices. The sauce is typically simmered for a long time, which helps to develop the flavors and create a thick and hearty consistency. 

This sounds like universe-speak, but I order it because no one makes it. Instead, a red sauce with ground beef is served. Occasionally, I might get a la vodka sauce with ground beef or pork, which is a closer fake, but none of these impersonations are the quality of a proper slow-cooked Bolognese sauce.

What makes the quality of these three sauces different? The time, effort, and attention that goes into their creation.

• Restaurant A will add some ground beef to their already-made red sauce. This process takes the least effort and tastes the furthest from the original.

• Restaurant B might be a little more creative in executing its fraud. A la Vodka sauce looks more like Bolognese and has a creamy texture. Just toss in some ground pork or veal, and you've created an improved deception. 

But fraud and deception are not pure energies, even from well-established restaurants. They get away with it because the receiver of these energies doesn't know the difference.

You are here because you are a Lightworker. As Brad Pitt said in the movie Moneyball: "You are all winners. You just don't know it yet. So, let's play like one." 

As a Lightworker, you are always waiting for the universe's call to provide a charitable service. Your soul already has this element built into your personality. I'm sure you can rattle off occasions where you did answer the call and help a stranger in need without knowing how you also changed their path of destiny.

Today's theme is about the quality of the sauce you'll make when the universe calls on you to help another. You can't make a cheap effort by throwing ground beef into an existing red sauce and passing that off as a charitable event. You also can't disguise your charitable effort as something more than it is. Neither of these options will accomplish the goal the universe is calling you to do.

All you can do is stop whatever is occupying your time now, break out your Dutch oven or crockpot, ground some veal (going to the store to get some if you happen to be one of those souls who doesn't stock veal in your kitchen) and create a proper Bolognese, no matter how long it takes, or how inconvenient it is to do on the spot.

What you create will benefit another soul beyond what you can imagine, and the universe will recognize and return your effort similarly. In ways you can't imagine.

You don't have to answer every call. There is no judgment for volume. But when you do answer the call, you'll feel the energy of the light, and its boost will help you accomplish your task as long as you harness its energy for charity and not for yourself.

You can almost say I am living proof of this.

Love and light,

Jordan Canon