Flow of Life ￨ Embrace Change

A human lifetime is full of change, from birth to death, our circumstances, relationships, and life stages are in a continuous process of evolution. When we resist change, we may inadvertently block the energetic flow of life. It’s natural to fear the unknown, our desire to keep things familiar is also justifiable, but we have to let go. Stagnation is not the key to a fully actualized life, transformation is required to learn and grow. When change is thrust upon you, allow yourself to feel all the emotions that come along with it. And then step bravely forward to greet the expansion that awaits you. As we walk through the rainy woods, notice the change that you’re resisting. It’s time to let life flow! What am I reading?The Curious Kitten at the Chibineko Kitchen by Yuta Takahashi, translated by Cat Andersonhttps://bookshop.org/a/111301/9780143138617Witch: Unleashed. Untamed. Unapologetic by Lisa Listerhttps://bookshop.org/a/111301/9781781807545https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?How It’s Done from K-Pop Demon Hunters Soundtrack What’s for dinner? Red Lentil SoupIngredients:1 tbsp coconut oil, unrefined1 yellow onion diced2 stalks celery diced8 garlic cloves minced2 tsp ginger root finely minced1 tbsp cumin ground1 tsp turmeric ground1 ½ cup fire-roasted tomatoes4 cups vegetable stock1 ½ cups red lentils uncooked2 cups spinach roughly chopped2 tbsp lemon juicedToppings¼ cup cilantro½ avocado diced1 tsp red pepper flakesInstructionsHeat the coconut oil in a large pot over medium-high heat. Add the onion and celery. Sauté for 5 minutes, or until the onion is translucent.Add the garlic and ginger and sauté for 1 minute, stirring constantly.Add the cumin and turmeric. Stir for 30 seconds, or until fragrant. Add the tomatoes and stir again.Add the vegetable stock and lentils. Lower heat to a simmer and partially cover the pan. Cook for 25-30 minutes or until the lentils are soft. Stir in the spinach and lemon juice. Add salt and pepper. Top with cilantro avocado and red pepper flakes for serving.https://simplegreensmoothies.com/wprm_print/red-lentil-soupPumpkin Chia Seed PuddingIngredients:1 cup milk of choice1/2 cup pumpkin puree not pumpkin pie filling1-2 tablespoons maple syrup or to taste1 teaspoon pumpkin pie spice1/8 teaspoon salt 1/4 cup chia seedsInstructionsIn a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.Add the chia seeds to the bowl and mix again to incorporate the seeds.Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.Support the show