I’ve been thinking….
The more I talk to clients and friends about self care, and the longer we endure the pandemic situation, the less I feel we really know with assurance what direction might be best for us to relax, to guide, to travel. These are the times when I believe we should PAUSE.
Take a quiet moment and dedicate it to really pausing…. slowing down….. stopping. There should be no effort, not even the observation of your breath. Just a quiet pause.
Pausing enables us to begin again. To restart, to rethink, to resume, to re-do. The quote by Tara Branch above talks about the pause between stimulus and response. Consider also the pause between your inhale and your exhale. Deepak Chopra famously said: “…. the still point between inhalation and exhalation, is identical to the still point between thoughts. It is our pure silence, pure creative self. You don’t need to meditate on this gap between the breaths. It is enough to let attention be with the breath, and in that, silent consciousness finds itself in the gap. Trying to meditate on the gap can actually keep the mind occupied with that thought process and disallow the experience of the gap.”
Just consider this for yourself the next time you take the opportunity to pause.
With love,
Lynette
For more ideas or to schedule a private complimentary consultation, reach out to: tinyurl.com/callwithLynette
In January, we will be offering a free, experiential three part series on these healing techniques. If you’ve been wondering or curious about what I’m talking about, this will be a great way to take a quick look. Click the link below to join our exclusive Facebook page for updated information.
Cream of Turkey and Wild Rice Soup
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms, (about 4 ounces)
- ¾ cup chopped celery
- ¾ cup chopped carrots
- ¼ cup chopped shallots
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice
- 3 cups shredded cooked chicken, or turkey (12 ounces)
- ½ cup reduced-fat sour cream OR full fat coconut milk
- 2 tablespoons chopped fresh parsley
Directions:
– Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
– Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream (or full fat coconut milk) and parsley and cook until heated through, about 2 minutes more.
– See more tips for cooking the wild rice from the recipe link below.
Link for Recipe: https://www.eatingwell.com/recipe/252422/cream-of-turkey-wild-rice-soup/
Start from a standing pose with your big toes touching, heels slightly apart, tailbone tucked under and arms beside you with your palms facing forwards.
Inhale and sweep your arms out to the sides then up above your head. Exhale and gradually bend forward from your hips, lengthening your spine and lowering your upper body over your legs.
Relax your upper body and bring your left hand to your right elbow and your right hand to your left elbow. If you feel any discomfort behind your knees or in your hamstrings, feel free to bend your knees.
Hold for 10 breaths then release slowly, rolling up your spine one vertebrae at a time.
Link for yoga pose:
https://www.mindbodygreen.com/0-28373/how-to-use-yoga-to-detox-your-gut.html
Link for Picture: https://www.teluguone.com/vanitha/content/-uttanasana-68-11097.html
“Between stimulus and response there’s a space, in that space lies our power to choose our response, in our response lies our growth and our freedom.”
– Viktor Frankl –
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