Rediscover Passion ￨ Flow State

Something happens when we get older, it often happens subtly and without warning… one day, without meaning to, we put down the things that once made us feel alive. This happens because we have a lack of time or a shortage of funds, we convince ourselves that other things are more deserving of our attention. Life becomes a series of tasks to complete… work, bills, caretaking, responsibilities… wash, rinse, repeat. Our bodies and souls suffer from a life lived in our minds alone. It’s time to rediscover the things that we once loved. We must pull the old passions out of the drawer, dust them off, and remember what it felt like to lose oneself to time and to truly be in flow. As we stroll through the forest, take a moment to reflect on the things you’ve left behind, it’s time to reclaim them!What am I reading?A Midnight Pastry Shop Called Hwawoldang by Lee Onhwahttps://bookshop.org/a/111301/9780063468023The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel Van der Kolkhttps://bookshop.org/a/111301/9780143127741https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?LABOUR by Paris Paloma Green Goddess Beans Ingredients:1 tsp olive oil 3 garlic cloves finely chopped or mashed to a paste2 cans of cannellini beans (14 oz cans) drained & rinsed1 bunch kale (12 oz bunch) leaves stripped & finely shredded2 cups vegetable stock 2 sprigs of fresh thyme or 1/2 tsp dried thyme1 sprig of rosemary or 1/2 tsp dried rosemary1⁄2 tsp chilli flakes or to taste1 lemon zest & juicesalt & pepper, to taste1⁄2 cup parmesan cheese3⁄4 cup Greek yogurt (or dairy-free alternative) Sourdough or ciabatta Instructions:Heat oil in a pan over medium-heat and sauté garlic.Add beans and kale and cook for 1-2 minutes to remove any liquid.Transfer half of the bean mixture and half of the stock to a blender and process until smooth.Stir thyme, rosemary, chili flakes and remaining stock through the skillet of beans.Return blended beans back to the skillet, add lemon zest and season with salt and pepper.Stir in most of the cheese and simmer on low heat for 10-15 minutesRemove from heat, mix in lemon juice and adjust seasoning. Swirl yogurt through so it is half mixed in.Top with remaining cheese, and serve with toasted bread.Green SmoothieIngredients:1 cup packed baby spinach½ cup unsweetened plain almond milk½ small very ripe banana¼ cup frozen mango chunks¼ cup frozen pineapple chunks½ tablespoon chia seedsInstructions:Combine 2 cups spinach, 1 cup almond milk, 1 banana, ½ cup frozen mango, ½ cup frozen pineapple and 1 tablespoon chia seeds in a blender; process until smooth, about 1 minute. Pour into a large glass and serve immediately.Support the show