Last week we shared a cute video where we saw young children discover their shadow and become frightened by it. And, in that same video we also saw one young boy who stepped in and gave it a high-5.
Isn't it interesting how the same situation, discovering their shadow for the first time, created fear in some and playful engagement in another?
What if all of our life could be like that, where we saw life as not happening to us, but happening with us and for us? Not happening to us, creating fear and a need to control it or change it in order to feel okay, like trying to get away from our shadow, but inviting us to explore something new that we haven't experienced before?
So, here's something to consider in that regard, what if the feeling of fear is actually there to tell us we're interpreting the situation inaccurately, like the children thinking their shadow was dangerous. And that this reactions is an invitation to step in and dance with life rather than try to control, change it or run away from it?
Join us to hear more:
This is what we often explore with our clients when they tell us they're reaching for food when they aren't hungry. We look at the feeling of the craving and what's driving it. It's almost always a sense that something isn't okay... and the food is going to make them feel better.
When we look into it, we almost always find that what's driving the feeling behind the craving is more like a shadow than a real problem. And with that, the habit of reaching for food when that issue comes up begins to disappear.
If you would like a free session with us exploring this understanding, please leave a comment below and we'll get back to you.
The recipe this week is an amazing Minestrone Soup. It's more elaborate than what we usually share, but it was inspired by all the fresh tomatoes and veggies we got from the farm this week, and it was a way to use some leftover pasta.
Minestrone Soup (Serves 4)
- 1 large onion, diced
- 3 large garlic cloves, minced
- 10 to 12 mushrooms, sliced
- 3 tablespoons filtered water
- 6 ripe, sweet tomatoes, cut in cubes
- 2 stalks celery, sliced on the diagonal
- 3 carrots, cut in rounds
- 1 zucchini, cut in pieces
- 5 cups vegetable stock or filtered water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon sumac
- ground black pepper to taste
- 15 ounce can white beans, drained
- 2 cups leftover cooked pasta
- 4 cups baby spinach
- Parsley, chopped and set aside for garnish
In a large pan, add onion, garlic and mushrooms to 3 tablespoons filtered water. Sauté until mushrooms are soft.
Add tomato, celery, carrots, zucchini and vegetable stock or water, and cook until veggies are soft, and tomatoes fall apart.
Add spices and cook 5 minutes.
Add drained beans, pasta and spinach, stirring in the spinach. Allow spinach to wilt and add parsley.
Adjust seasonings to your taste. (If you are not salt free, add salt to each bowl before serving.)
NOTE: This is great to make when you have leftover pasta. We eat pasta once a month or less because it is a processed food. This soup uses leftover pasta and gives it lots of nutrients and taste.