Comfort Zone ￨ Beginner Mind

Stepping out of our comfort zone is hard. We often avoid doing it because we’re terrified of being seen as less-than. We want to show up as immediate experts with impressive skills; this way we can avoid ever looking foolish. Many of are so afraid of feeling embarrassed that we spend a lifetime missing out on experiences that could add great value to our lives. It’s time to stop doing this! What if we could put aside our need to impress and instead approach new experiences with a sense of humor and a deep desire to learn? If we could take ourselves a little less seriously, maybe we could actually expand and grow beyond our wildest imaginations. As we wander through the late summer woods, consider the ways you’ve been hiding. A magical life awaits you on the other side of your comfort zone! What am I reading?A Tale of Mirth & Magic by Kristen Valehttps://bookshop.org/a/111301/9781538771822Proof of Life by Jennifer Pastiloffhttps://bookshop.org/a/111301/9780593474075https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Changes by 2PacWhat’s for dinner?Peanut Noodles w/ Tofu and Cabbage SlawIngredients:Soba or rice noodlesHead of green cabbage Scallions Firm TofuGarlicGingerPeanut butterCoconut aminosRice vinegarHot waterSrirachaMaple syrupRed pepper flakesSugarSalt Instructions: Preheat oven to 425 degrees.  Drain and press tofu, cut into cubes. Marinate tofu in mixture of coconut aminos, sriracha, rice vinegar, garlic, and ginger. Marinate for at least 15 minutes. Spread onto lined cookie sheet, bake until browned. Wash and chop cabbage, place in colander, salt liberally, drain access moisture. Sprinkle with sugar and dress with rice vinegar, set aside. Boil noodles according to package. In a large boil combine peanut butter (start with 1/2 cup), coconut aminos, rice vinegar, sriracha, garlic, and ginger. Thin peanut sauce with hot water until desired consistency is reached. Or add more peanut butter to thicken as needed. Add noodles to peanut sauce, mix thoroughly. Add tofu and cabbage, mix again. Top with chopped scallions. Enjoy! Vanilla Jasmine Milk TeaIngredients:1 cup water1 cup milk (dairy or plant-based)2 jasmine green tea or jasmine black tea bags (or 2 teaspoons loose leaf)1/2 tsp vanilla extract (or 1/2 vanilla bean)1/4 tsp ground cinnamon2 tsp honey (adjust to taste)Instructions:In a small pot, bring 1 cup of water to a simmer. Add the jasmine tea bag and let it steep for 3-5 minutes.Remove the tea bags (or strain loose leaf tea), then add the milk, vanilla extract (or vanilla bean), and ground cinnamon to the pot. Stir gently.Allow the tea to heat on low for 2-3 minutes.Stir in honey to your desired sweetness.Pour into mug to drink hot or serve over ice.Add a sprinkle of cinnamon on top. Enjoy!Spiritual Alchemy https://www.buzzsprout.com/2251895/episodes/17664691Support the show