Morning Ritual ￨ Rest & Digest

How do you start your day? Be honest… Do you greet the day with intention? Or does chaos reign each morning? It’s no secret that many of us have aren’t morning people, we’d rather hit the snooze button a few (dozen!) times than develop a morning routine. Some of us habitually reach for our phones before we’ve barely opened our eyes. Unfortunately, our reluctant waking may set us up for a less magical day and a less restful night. By creating a morning ritual infused with feminine energy, we give our parasympathetic nervous systems an opportunity to enter a rest & digest cycle. As we journey through the late spring woods, consider how you might revamp your own morning rituals. What am I reading?The Alchemy of Flowers by Laura Resauhttps://bookshop.org/a/111301/9781400349098The Anatomy of Awakening: The Five Hidden Codes to Activate Self Healing, Unlock Your Higher Consciousness and Live Your Divine Destiny by Dr. Sue Morterhttps://bookshop.org/a/111301/9781401998608https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Can’t Hold Us by Macklemore What’s for dinner?Lentil SaladIngredients:For the salad1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned5 cups water1 medium english cucumber, diced1 cup diced small red onion1 medium red bell pepper, seeded and diced small1/4 cup chopped fresh parsley1/2 cup crumbled feta, optional I used Violife vegan feta3-4 cups arugula or baby spinach, optionalFor the dressing:1/4 cup olive oil3 tablespoons fresh lemon juice2 teaspoons agave2 teaspoons dijon mustard1 clove garlic, minced1 teaspoon saltfew shakes ground black pepperInstructions:Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl.Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils.Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined.Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy! Watermelon Salad W/ Feta & MintIngredients:Dressing:2 tablespoons olive oil3 tablespoons fresh lime juice½ minced garlic clove ¼ teaspoon saltFor the salad:5 cups cubed watermelon1 cup diced cucumber¼ cup thinly sliced red onion⅓ cup crumbled feta1 avocado, cubed⅓ cup torn fresh mint or basil leaves½ jalapeño or serrano pepper, thinly sliced, optionalSprinkle sea saltSupport the show