It’s Soup Time…

soup

 

 

 

 

 

It’s Soup Time

Meditation… Relaxing… Being Present sounds great right?

But if you’re one of those who says to themselves:

But, I am busy.

I am reactive.

I don’t really pause.  

I don’t really have the discipline.  

I just don’t see how I’m going to do it.

Fall is a time that we “turn in” naturally… at least that’s what I think we hear if we listen. So how do we allow ourselves to begin the process of settling in? Here’s a handful of tips to begin the process.

1. Spend 5 minutes after your practice to take time for the quiet. Just because everyone else is running out of class doesn’t mean you have to. Take your time leaving your mat.

2. Go walk among the fall foliage. Smell the scents of this changing season. Let the fall breeze brush across your face.  Feel the sun shining on your shoulders.

3.  Stay at home and cook something delicious and nutritious for you and your family.

4. Light a candle, sit with a good book. Find ritual in the everyday.

5. Have tea with a friend.

6.  Less is more. Make yourself some space.

7. Allow yourself solitude but at the same time intimacy with others. Nurture yourself. Nurture your friends.  Nurture your community.

Copyright Leia Morrison 10/21/14

A Yummy Soup Recipe from Dr. OZ:

Creamy Cauliflower Bisque
Serves 2
• 2 tablespoons extra-virgin olive oil or coconut oil
• 1 large onion, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 1 cauliflower head, cut into pieces
• sea salt (himalayan or celtic)
• 1⁄2 cup white wine
• 6 cups vegetable stock (unsweetened)
• 4 fresh thyme sprigs (or 1 teaspoon dried)
• 1 cup non-dairy milk (coconut, rice, almond, hemp)
• 1 tablespoon fresh lemon juice
Directions: In a large saucepan or pot, heat the oil over medium heat and then add the onions and
garlic, cooking until translucent and tender (about 5 minutes). Add the cauliflower and a pinch of sea
salt and cook, stirring continuously for another 5 minutes. Add the white wine, vegetable stock and
thyme and reduce heat to low, covering and cooking until cauliflower is tender (12-15 minutes).
In a blender or food processor, puree the mixture until smooth (you’ll have to do this in a few small
batches). Return the pureed soup to the pot over low heat. Add the non-dairy milk and season with
lemon juice, salt and fresh ground pepper to desired taste. Serve warm.

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