I don’t know about you, but I am skidding into next week at full speed, somehow the festive season just popped up like one of these stand-up cards and is demonstratively bobbing in my face.
To say I have been pre-occupied is putting it mildly, but it is all very exciting and invigorating, and gives me the greatest of pleasures when I can reach out and touch someone’s life in a self-empowering way!
In taking on new and bold projects here at Eat Holistic to reach out to my fellow warriors – and do stay tuned as all will be revealed VERY soon – I have been challenged over the last few weeks in more ways than one – all in the realm of further developing my outreach and educating myself how to do this!
My main stressor has been plain and simple a lack of time! And as more things-to-do piled up around me, the more I rooted myself in the “NO TIME” frame of mind.
I hear some of you nod vigorously in agreement, and others grin or snigger, and yes, I should know better, right?
Bloody well right!
Thoughts become things…ever heard that before? Translated this simply means the more we think one way, the more we actually manifest that very thing we are thinking about all the time.
So after the Universe send me a friendly reminder – and that is why I meditate, be it in sitting still or during my outdoors walk with Duke, there are many ways to clear your mind, tune in to yourself and let flow what wants to move either into or out of you – I pulled my own STOP sign at me, and took a U-turn.
I have enough time! is my mantra for coping right now. I value time. I appreciate every minute I have to do something. I am grateful for having whatever time it is I actually have to get something done.
And while the list of “To Do’s” is still long, and I have to re-arrange my schedule to accommodate everything, I FEEL vastly different!
I challenge you to try this! It really works! And then go ahead, tell me about it, I want to know! Really!
I want to take this opportunity to thank you for putting up with being bounced around different email servers as I fine tune my back-up systems! I promise come January things will run a little smoother!
Have a wonderfully peaceful and restful Festive Season, take the time to reflect and revel in pure appreciation for what you have in your life, no matter what name tag or level of uncertainty it carries with it. Things are as they should be right now was one message (another one) I received from the Universe just recently.
Just sit with that a bit. Humbling!
So to help you have enough time to eat healthily, here’s a quick and nourishing soup that can be made ahead and serve as lunch in between your upcoming festive (and filling) meals.
Broccoli Leek Coconut Soup
2 – 3 heads of broccoli, stems and florets chopped coarsely
1 medium-sized onion, chopped
2 cloves of garlic, chopped
2 leek stalks, roughly sliced
¾ cup of red lentils, rinsed and drained. No need to soak or pre-cook.
1 can unsweetened coconut milk (I use Thai Kitchen brand)
Liquid: either home-made stock, or organic low sodium ready-made broth (e.g. Pacific brand) or dissolve 2 organic vegetable stock cubes (e.g. Rapunzel brand) in 4-5 cups of hot water.
Spices to taste: celtic sea salt, black pepper, paprika, pinch of cayenne pepper (a little goes a long way)
Pumpkin or Sunflower seeds, toasted
In a large pot, sweat the onion on medium-low heat in a little olive oil, coconut oil or organic ghee for about 5 minutes, add chopped garlic & leeks for another minute, then add the lentils, stirring for about 2-3 minutes, add the liquid and spices until all ingredients are covered and there is enough room for liquid to boil off. Simmer for about 15-20 minutes until the lentils are tender. Add the broccoli and simmer gently until they are bright green and softer (not mushy), about another 5-6 minutes. When done and cooled, puree in a blender or food processor, or use a hand-held blender.
A creamy pureed soup often benefits from a dash of cream. As I limit my dairy intake I have adopted this recipe from one of my favorite cookbooks: “The Cancer Fighting Kitchen”.
Cashew Cream
1 cup raw cashews
1 cup water
1 tsp freshly squeezed lemon or orange juice
¼ tsp sea salt
optional: pinch of freshly grated nutmeg
I throw it all into my blender, it takes a 2-3 minutes until a delicate smooth texture develops. It is really yummy! As you would with regular cream, just swirl a dollop into your soup, sprinkle with toasted pumpkin or sunflower seeds and enjoy! Guten Appetit!
