Fight or Flight ￨ Nervous System Reset

There are many reasons to feel uneasy these days. Most of us are walking around with frazzled nervous systems that we don’t know how to soothe. Stress and anxiety have become so commonplace that we don’t even realize how off kilter we are on a daily basis. Thankfully, there are many ways to calm our bodies if we’re willing to pay attention. Tending to our nervous systems is not frivolous, it’s critical work if we want to show up fully to our lives each day. Take a breath, find a pen and paper, and begin the process of creating an internal space of safety. What am I reading?The Botanist’s Assistant by Peggy Townsend https://bookshop.org/a/111301/9780593638118When Things Fall Apart: Letter to Activist’s in Crisis by Kelly Hayes https://bookshop.org/a/111301/9781849355841https://bookshop.org/shop/witchywomanwalkingAdditional Recommendations Mind Your Body by Nicole Sachs https://bookshop.org/a/111301/9780593716939The Cure For Chronic Pain w/ Nicole Sachs Podcast https://podcasts.apple.com/us/podcast/the-cure-for-chronic-pain-with-nicole-sachs-lcsw/id1439580309What’s playing on repeat?Trendsetter by Connor Price and Haviah  MightyWhat’s for dinner?Roasted Brussels Sprouts Bean & Quinoa SaladIngredients:1 lb Brussels sprouts1 tablespoon olive oil1 can white beans1 can chickpeas2 cups cooked quinoa Handful chopped olivesGoat cheese (for crumbling on top) Pickled red onions chopped Fresh dill Salt and pepperDressing:1/4 cup Apple cider vinegar2 tablespoons Grainy mustard1 tablespoon minced garlicSalt and pepper Instructions: Preheat oven to 400 degrees F. Wash and thinly slice Brussels sprouts. Arrange on a cookie sheet, drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned. In a large bowl, mix together dressing ingredients. Drain and rinse beans, add to bowl. Chop pickled onions, olives, and fresh dill, add to bowl. Add roasted sprouts and cooled quinoa. Mix together, sprinkle with goat cheese, season to taste. Enjoy! Vegan Chocolate PieIngredients:For the chocolate pie filling:12 ounces firm silken firm tofu1/2 cup plant-based milk 1/4 cup maple syrup 1/2 cup nut butter 12 ounces chocolate chipsflaky sea salt for toppingCrust: Use premade graham cracker crust or homemade crust.Instructions:Blend the tofu, milk, maple syrup, and nut butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth.  Pour filling into a crust, sprinkle with sea salt if you want, and chill for a few hours until firm. Enjoy!Support the show