Let Us Be Grateful Now

Let us be grateful now and let the coming year be one in which we live generously.

“For me, becoming isn’t about arriving somewhere or achieving a certain aim. I see it instead as forward motion, a means of evolving, a way to reach continuously toward a better self. The journey doesn’t end.”

– Michelle Obama, ‘Becoming’

I’ve been thinking….

This Covid year has brought about many changes. While there have been some very difficult times and some difficult losses, there have also been some interesting and even welcome changes. As I reflect back upon my own year, I see:

that for one so attuned to running about I became a stay at home person and learned to like it

my husband and I are able to live well together even while working in a small space together!

technology makes it very easy to stay in touch with friends and loved ones. Why was I not using zoom before now to see dear friends and family who live far away?

a virtual cocktail is better than a cocktail alone!

in fact, I AM able to sit still for a three hour long zoom presentation – in some cases even longer.

it is easy to take advantage of free trainings which enable me to grow, become more self aware, and do a deeper dive into so many aspects of life that I probably would not have thought I had time to schedule in.

It is possible to teach therapeutic yoga on zoom

and one can express love and compassion virtually.

it is worth it to reach out to others who may be struggling in isolation.

what joy there is in sharing some of the smallest moments!

it’s really only about love. How much you love, that you love, and that you love yourself.

Selfcare is vital.

Slowing down is good.

Gratefulness is where I want to live.

To all of you, THANK YOU.

Love, Lynette

Recipe of the Month:

Roasted Cauliflower and Potato Curry Soup

This hearty and delicious soup will keep you full and satisfied through the cold Winter! This recipe requires unique ingredients and a bit of your time (1.5 hours total) but once made, you’ll want to add this to your menu every Winter season. Challenge yourself and make this yummy and healthy curry soup!

Ingredients:

2 teaspoons ground coriander

2 teaspoons ground cumin

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground turmeric

1 ¼ teaspoons salt

¾ teaspoon ground pepper

⅛ teaspoon cayenne pepper

1 small head cauliflower, cut into small florets (about 6 cups)

2 tablespoons extra-virgin olive oil, divided

1 large onion, chopped

1 cup diced carrot

3 large cloves garlic, minced

1 ½ teaspoons grated fresh ginger

1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish

1 (14 ounce) can no-salt-added tomato sauce

4 cups low-sodium vegetable broth

3 cups diced peeled russet potatoes (1/2-inch)

3 cups diced peeled sweet potatoes (1/2-inch)

2 teaspoons lime zest

2 tablespoons lime juice

1 (14 ounce) can coconut milk

1 tablespoon Chopped fresh cilantro for garnish

Directions:

Step 1
Preheat oven to 450 degrees F.

Step 2
Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Step 3
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

Step 4
Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Step 5
Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Source:
http://www.eatingwell.com/recipe/256519/roasted-cauliflower-potato-curry-soup/

Yoga Pose of the Month:

Humble Warrior

Start standing with the feet hip width distance apart. Find Warrior I by stepping one foot back into a lunge with the foot either at a 45 degree angle or the ball of the foot on the ground with the heel lifted. Bend into the front knee.

Inhale – Take the arms overhead.

Exhale – Bring the arms behind the lower back and interlock the fingers.

Inhale – Lift the chest high to the sky

Exhale – Lower the body forward with the arms still interlinked and bow the head on the inside of the front knee.

Hold for 5-8 breaths.

To exit use an inhale to raise you up and exhale step back leg forward. Repeat on the other side.

source: https://omunay.com/5-heart-opening-yoga-poses/