My word for the week, INSTINCT, this one word always brings a few others into my vocabulary, trust, faith, intuition, knowing, feeling... maybe some others for you?! The other day the song by 311 came into my head "All mixed up", just a few key lines..."you've got to trust your instincts, and let go of regrets", "All mixed up, don't know what to do"!!! This last phrase, when you are all mixed up and don't know what to do, all you can do is trust your instincts. A big part of trusting yourself is knowing yourself, this is one of the main things I discuss with my clients being in touch with who they are, and if they aren't then we will work to get there.
When living a healthy lifestyle, this is key, how can you know what healthy means to you if you don't know what that means FOR you. There are so many options out there we can try, and try you should, but as I have said before one size doesn't fit all!! So this is what we need to figure out, what works for your mind, body and spirit?? Trusting and listening to your instincts, what is right for you, and what does not feel right, LISTEN! This is your bodies way of communicating to us, that gut feeling or reaction, but really, it is your heart talking, pay attention!
So much information out there, such much to read, so much to hear, so much to learn. What do your instincts say? Try not to ever make choices based on what other people do, or say. Or live by things that do not feel right or sound right. Do your own research, reading, inquiry...or just listen to your own instincts. Your body, your mind and your spirit, they will never let you down. Trust your instincts, they know you best!
Lentil and Bean Soup
This recipe is a share from another fellow holistic nutritionist @soniamaarienutrition. It is a recipe from her 10 day cleanse, she calls it her "Power Detox Soup". But I call It just a really good healthy hearty soup to eat anytime.
1 can garbanzo beans, drained and rinsed
1 can white beans, drained and rinsed
3/4 cup uncooked green lentils, rinsed and drained
1 cup cooked brown rice
1 medium onion, diced
2 long stalks of celery, chopped
1 can plain diced tomatoes
1 cup cilantro, chopped
1/2 cup flat leaf parsley, chopped
2 1/2 quarts vegetable broth
2 tbsp coconut oil
*1/4 tsp saffron
* 1tsp fresh ginger, minced
*1 tsp cinnamon
1 tsp ground black pepper
1 tsp sea salt
Heat coconut oil tin a large soup pot
Add diced onions and. saute' 5-10 minutes, cook until tender.
Add the *spices and the celery and cook doe an additional 3 minutes
Add the tomatoes and continue to cook for 5 minutes
Next, pour in the vegetable broth, lentils, and beans, bring to a simmer, add sea salt and pepper.
Simmer for 30 minutes, check the lentils, they should be tender when pressed gently.
Once the lentils are cooked add the cooked rice, cilantro and parsley, stir to combine.
You can add more salt and pepper to taste.