For most of our lives, Connie and I thought our circumstances made us feel the way we did. It really did look that way. If I was cleaning the house and wasn’t enjoying it, it was because cleaning is a drag, cleaning brings me down, and if I was someplace else not having to clean, I would be happy. I had a lot of thinking about it and I wasn’t happy.
What we see now is that it’s our THINKING ABOUT the circumstances we’re in that creates the way we feel and not the actual circumstance. I saw this for myself because, one day actually, I loved cleaning the house. So how could it be cleaning the house that made me feel what I was feeling, when one day I felt miserable cleaning and another day I loved it?
So, is life outside/in, meaning circumstances make me feel the way I do, or is life inside/out, meaning how I THINK ABOUT the circumstances creates my experience?
And how does this relate to my relationship with food?
Join us in the video to explore and see.
What we are seeing more and more in our experience is that life is inside/out. That our circumstances are neutral, and what we’re feeling in the midst of any circumstance is the meaning we’re giving it, what we’re THINKING ABOUT it. Circumstances don’t create meaning in life, we create the meaning our lives have.
We help people see how, through their relationship with food, they can live life in the way it truly works, inside/out.
The recipe today is a Lentil Vegetable Soup. We had a cold spell and wanted something warm full of the beautiful veggies from the organic farm where we volunteer. We are blessed to have these vegetables right out of the soil and then in our tummy.
To your Amazing Health,
Connie and Bill
Lentil Vegetable Soup (Serves 4)
- 6 cups vegetable stock, unsalted
- 1 1/2 cups red lentils
- 1 large onion, diced
- 5 garlic cloves, minced
- 3 inch piece of kombu sea vegetable
- 2 tablespoons avocado oil
- 1 tablespoon dried oregano
- 1/2 teaspoon ground turmeric
- 3 celery stalks, diced
- 4 carrots, cut in rounds
- 3 potatoes, cut in cubes
- 1 zucchini, cut in cubes
- large handful of string beans, cut in diagonal slices
- 1 bunch Swiss chard, torn away from stems in pieces
- 1/4 teaspoon sea salt or to taste
- Ground black pepper to taste
Add the vegetable stock, lentils, onion, garlic, Kombu, avocado oil, oregano and turmeric to a large pot. Bring to a boil. cover and turn to low heat.
Add celery, carrots, potatoes and let simmer until almost tender and lentils are soft. (Approximately 20 - 30 minutes.
Add zucchini, string beans, chard, sea salt and ground black pepper. Cook until tender and serve.