There are many reasons to feel uneasy these days. Most of us are walking around with frazzled nervous systems that we don’t know how to soothe. Stress and anxiety have become so commonplace that we don’t even realize how off kilter we are on a daily basis. Thankfully, there are many ways to calm our bodies if we’re willing to pay attention. Tending to our nervous systems is not frivolous, it’s critical work if we want to show up fully to our lives each day. Take a breath, find a pen and paper, and begin the process of creating an internal space of safety. 

What am I reading?

The Botanist’s Assistant by Peggy Townsend 

https://bookshop.org/a/111301/9780593638118

When Things Fall Apart: Letter to Activist’s in Crisis by Kelly Hayes 

https://bookshop.org/a/111301/9781849355841

https://bookshop.org/shop/witchywomanwalking

Additional Recommendations 

Mind Your Body by Nicole Sachs 

https://bookshop.org/a/111301/9780593716939

The Cure For Chronic Pain w/ Nicole Sachs Podcast 

https://podcasts.apple.com/us/podcast/the-cure-for-chronic-pain-with-nicole-sachs-lcsw/id1439580309

What’s playing on repeat?

Trendsetter by Connor Price and Haviah  Mighty

What’s for dinner?

Roasted Brussels Sprouts Bean & Quinoa Salad

Ingredients:

1 lb Brussels sprouts

1 tablespoon olive oil

1 can white beans

1 can chickpeas

2 cups cooked quinoa 

Handful chopped olives

Goat cheese (for crumbling on top) 

Pickled red onions chopped 

Fresh dill 

Salt and pepper

Dressing:

1/4 cup Apple cider vinegar

2 tablespoons Grainy mustard

1 tablespoon minced garlic

Salt and pepper 

Instructions: Preheat oven to 400 degrees F. Wash and thinly slice Brussels sprouts. Arrange on a cookie sheet, drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned. In a large bowl, mix together dressing ingredients. Drain and rinse beans, add to bowl. Chop pickled onions, olives, and fresh dill, add to bowl. Add roasted sprouts and cooled quinoa. Mix together, sprinkle with goat cheese, season to taste. Enjoy! 

Vegan Chocolate Pie

Ingredients:

For the chocolate pie filling:

• 12 ounces firm silken firm tofu
• 1/2 cup plant-based milk 
• 1/4 cup maple syrup 
• 1/2 cup nut butter 
• 12 ounces chocolate chips
• flaky sea salt for topping

Crust: Use premade graham cracker crust or homemade crust.

Instructions:

1. Blend the tofu, milk, maple syrup, and nut butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth. 
2.  Pour filling into a crust, sprinkle with sea salt if you want, and chill for a few hours until firm. Enjoy!

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