Stepping out of our comfort zone is hard. We often avoid doing it because we’re terrified of being seen as less-than. We want to show up as immediate experts with impressive skills; this way we can avoid ever looking foolish. Many of are so afraid of feeling embarrassed that we spend a lifetime missing out on experiences that could add great value to our lives. It’s time to stop doing this! What if we could put aside our need to impress and instead approach new experiences with a sense of humor and a deep desire to learn? If we could take ourselves a little less seriously, maybe we could actually expand and grow beyond our wildest imaginations. As we wander through the late summer woods, consider the ways you’ve been hiding. A magical life awaits you on the other side of your comfort zone! 

What am I reading?

A Tale of Mirth & Magic by Kristen Vale

https://bookshop.org/a/111301/9781538771822

Proof of Life by Jennifer Pastiloff

https://bookshop.org/a/111301/9780593474075

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Changes by 2Pac

What’s for dinner?

Peanut Noodles w/ Tofu and Cabbage Slaw

Ingredients:

Soba or rice noodles

Head of green cabbage 

Scallions 

Firm Tofu

Garlic

Ginger

Peanut butter

Coconut aminos

Rice vinegar

Hot water

Sriracha

Maple syrup

Red pepper flakes

Sugar

Salt 

Instructions: 

Preheat oven to 425 degrees.  Drain and press tofu, cut into cubes. Marinate tofu in mixture of coconut aminos, sriracha, rice vinegar, garlic, and ginger. Marinate for at least 15 minutes. Spread onto lined cookie sheet, bake until browned. Wash and chop cabbage, place in colander, salt liberally, drain access moisture. Sprinkle with sugar and dress with rice vinegar, set aside. Boil noodles according to package. In a large boil combine peanut butter (start with 1/2 cup), coconut aminos, rice vinegar, sriracha, garlic, and ginger. Thin peanut sauce with hot water until desired consistency is reached. Or add more peanut butter to thicken as needed. Add noodles to peanut sauce, mix thoroughly. Add tofu and cabbage, mix again. Top with chopped scallions. Enjoy! 

Vanilla Jasmine Milk Tea

Ingredients:

• 1 cup water
• 1 cup milk (dairy or plant-based)
• 2 jasmine green tea or jasmine black tea bags (or 2 teaspoons loose leaf)
• 1/2 tsp vanilla extract (or 1/2 vanilla bean)
• 1/4 tsp ground cinnamon
• 2 tsp honey (adjust to taste)

Instructions:

• In a small pot, bring 1 cup of water to a simmer. Add the jasmine tea bag and let it steep for 3-5 minutes.
• Remove the tea bags (or strain loose leaf tea), then add the milk, vanilla extract (or vanilla bean), and ground cinnamon to the pot. Stir gently.
• Allow the tea to heat on low for 2-3 minutes.
• Stir in honey to your desired sweetness.
• Pour into mug to drink hot or serve over ice.
• Add a sprinkle of cinnamon on top. Enjoy!

Spiritual Alchemy https://www.buzzsprout.com/2251895/episodes/17664691

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