Happy Friday, lovely friends!
I’m on my 3rd weekend in a row of 5 traveling. And I’m okay with it – as long as I stay out of my head and in my body 🧘🏼♀️
Recent conversations have helped me to realize that it’s who I am, a mover always shaking things up. I don’t like stagnancy, complacency, and am always *choosing* to add more to to my plate. I have chosen and even asked for this lifestyle.
My cousin said yesterday “people will say that you’re taking on too much, but that’s what adults tell children to prevent them from getting overwhelmed. It’s what society tells us still as adults to prevent us from following our dreams, from reaching too far, from getting too big”.
A new professional connection said: “I’m a traveler, it’s what a do and who I am. I don’t allow others opinions of me needing to stay in place to get in my head. I live my life and do my thing, knowing that I’m happy on the move”.
Both of those really hit home to me because the truth is that sometimes I do get in my head about the amount that I travel and the amount of work that occupies my time, wishing to be where I’m not. But then I’m reminded by connecting with people I don’t always get to see and soaking in breath taking sceneries that this moving lifestyle is a choice that makes me who I am, fills me up with joy and gives me happy memories for a lifetime.
But it takes effort to stay grounded amongst the movement, so here are things that help:
*daily meditation, pranayama & asana practice
*Weekly oil pulling, nasya, & abhyanga
*Bi-weekly acupuncture
*Min 8 hrs sleep each night😴
*Talking overwhelm out w my people
*Fresh air & nature 🌳⛰🌊
And these days, I’m *allowing* myself the pleasures of chocolate, coffee ☕️ & wine 🍷- with moderation 😉 (bc too much of it counteracts all my grounding efforts).
Please do share with me – what helps you get grounded when you feel the world is moving too fast around you?
Are you unsure of any of the above wellness tips listed? Ask me, and I’d love to share more details!
Pumpkin Soup Recipe
Ingredients:
- Acorn Squash (or any pumpkin for baking)
- Sweet Potato
- Celery
- Onion
- Garlic
- Zucchini
- Almost any veggies you have/want to use up
- Bone Broth
- S & P
- Coconut Oil
- Coconut Milk
- Optional Garnish: Cinnamon, coconut milk, parsley or oregano, sunflower or pumpkin seeds.
Directions:
- Turn oven to 400 degrees.
- Slice multiple slits in the squash, place on baking sheet with a little coconut oil.
- On same or different sheet, place chopped veggies with coconut oil, salt and pepper.
- Turn squash and mix veggies after every 20 minutes or so.
- Once you can stick a knife through squash and all veggies are soft, take out of oven (usually about 45 minutes).
- Bring the bone broth to at least room temp (I have to heat a little bit because my home made broth stays in fridge or freezer).
- Cut acorn squash in half, let cool.
- While that is cooling, place veggies in blender/food processor with enough bone broth to blend to smooth.
- Do the same to acorn squash, once cool enough and seeds are pulled out.
- Place all on stovetop to blend and heat up, adding optional coconut milk and/or cinnamon if you want it creamy and sweet (but it’s just as good without either of those if you want a more simple soup). Then taste to determine if anything needs to be added (more salt, pepper? cinnamon to add sweetness? Garlic or onion powder to make more savory?) Listen to your intuition – your body knows what it needs to eat!
- Serve in a bowl, add preferred garnish & enjoy!!
