Our body talks to us all the time, be it to fulfill physical needs like hunger and sleep, or through our intuition and the various places our emotions manifest in our bodies. When we use food (or drugs or alcohol or, or, or….) to numb out emotionally, we are also numbing out physically. We eat past our body’s signals of hunger and fullness, or we don’t feed our body when it tells us it needs food! Or we tell our body it needs to eat three meals a day, whether we are hungry or not. Or we portion out our food instead of listening for signs of fullness. By cutting off from our bodies in this way, we also disassociate ourselves from the physical manifestation of intuition and other important feedback our body provides about our environment. When we don’t trust our bodies around food, we also severe trust in our deep sense of inner knowing and the connection to our self.
Where am I going with this? I’m going to the “why” of it. Why have we chosen to shut down? What has made us not trust what our bodies are telling us? Is it because, maybe, years ago, our bodies told us when something didn’t feel right, but we weren’t able to respond to it and remove ourselves from the situation? Did we disassociate from our bodies as a means of survival? What has made living in our bodies so painful?
When we ask these questions, we discover that our body has always had our best interest in mind, be it to remove us from an uncomfortable situation, or to tell us when we were being violated. We might not have been able to respond to its wisdom at one point in time, but we sure can respond to its wisdom now! It’s not too late — your body is talking to you. So take a moment to breathe and go within. What’s it gotta say?
Kinda Cheezy Cauliflower Soup
As you know, I’ve been eating a lot of ORANGE soup lately for some second chakra lovin, and I thought it was high time to switch it up a little. I was searching for a good cauliflower soup recipe, but they all seemed to use curry – and I love curry, but I just wanted a soup that drew more on the subtle flavours of the vegetable, rather than override it with strong spices. So….I had to do some “tweaking.” The below recipe is based on this one, but with said necessary tweaking! Let me know what you think.
1 tablespoon grapeseed or canola oil
1 medium onion, peeled and sliced
¼ tsp nutmeg
1 teaspoon ground turmeric
1 large head cauliflower, separated into florets
4 – 6 cups vegetable stock
3/4 cup almond milk (sweetened, non vanilla or add 1 tsp brown sugar if using unsweetened)
3/4 cup water
2 tbsp nutritional yeast + some for serving
juice of 1/2 lemon (or to taste)
1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until translucent. Add spices and salt to taste. Cook for 1 minute. Add the cauliflower and stir to mix well. Add enough stock to cover the cauliflower; bring to a boil and simmer for 10 minutes, or until the cauliflower is just tender.
2. Using an immersion blender or food processor, puree the cauliflower mixture. Add the almond milk and nutritional yeast. Add more stock or water if the soup is too thick. Bring to a simmer and season with more salt, if needed. Squeeze in lemon juice. Serve sprinkled with nutritional yeast and slurp up!