We may go through periods in our lives when we don’t feel grounded or centered, where we feel out of touch with our own truth, or maybe we are in denial about what we suspect that truth is. The thing about self awareness is that once you have it, you can never go back. Once you know the sound of your own voice, and the reverberation of your own intuition, you have no choice but to heed it.
We can get pretty sneaky at avoiding our own truth. We create drama in other areas in our lives to distract ourselves from the stirring we feel inside. Or we retreat to our intellect and the safe familiar recesses of the mind to recruit “reason” to help us find ways to justify our denials. Sometimes we binge in an effort to silence the forces stirring within. But these efforts are futile. The voice of the soul cannot be silenced.
As we heal, we start to have faith and trust in this voice, and we begin to follow it, little by little. We begin to recognize our patterns before we repeat them, and we are presented with a choice: stay in the safe, comfortable and familiar (and often dysfunctional and limiting); or, break free, take a leap of faith and TRUST.
The path to truth is not always the easy one; I have days when I feel like denial or complacency would suit me just fine. However, when we LISTEN and ACT on our inner guidance, we are communicating trust and confidence in ourselves and in the Universe. We MUST listen. Continuing to deny our inner truth will only lead us further and further into our addictions and our neuroses. So today, I wish you the courage first to listen, and then to act. You can do it.
With all the grey and rain we’ve been having lately, the only thing that seemed appropriate to make was SOUP! With a garden’s bounty of beets in my fridge, I worked off a recipe from Vegan with a Vengeance to create a hearty, savoury, beet-iful bowl of goodness! As my fellow vegan foodie friend would do, serve with a fresh loaf of pumpernickel bread slathered in Earth Balance.
Beet the Rain Soup
1 onion chopped
2 cloves garlic minced
2 tsp tarragon
¼ c tamari
8 cups of water
1 cup cooked chickpeas
1 cup cooked wild rice
4 beets, chopped
1 cup fresh dill
2 tbsp balsamic vinegar
Sauté onion for 5 min over medium heat. Add garlic and tarragon and sauté a few minutes more. Add the water, tamari and beets. Bring to a boil and let simmer for 10 minutes. Add wild rice and chickpeas, cook for another 5. Finally, add dill and balsamic, let boil for a couple of more minutes and serve (but the longer this soup sits the better)! Great topped with a dollop of lemon-dill tahini (mix lemon juice, garlic, fresh dill and tahini). And don’t forget the bread!