A human lifetime is full of change, from birth to death, our circumstances, relationships, and life stages are in a continuous process of evolution. When we resist change, we may inadvertently block the energetic flow of life. It’s natural to fear the unknown, our desire to keep things familiar is also justifiable, but we have to let go. Stagnation is not the key to a fully actualized life, transformation is required to learn and grow. When change is thrust upon you, allow yourself to feel all the emotions that come along with it. And then step bravely forward to greet the expansion that awaits you. As we walk through the rainy woods, notice the change that you’re resisting. It’s time to let life flow! 

What am I reading?

The Curious Kitten at the Chibineko Kitchen by Yuta Takahashi, translated by Cat Anderson

https://bookshop.org/a/111301/9780143138617

Witch: Unleashed. Untamed. Unapologetic by Lisa Lister

https://bookshop.org/a/111301/9781781807545

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

How It’s Done from K-Pop Demon Hunters Soundtrack 

What’s for dinner? 

Red Lentil Soup

Ingredients:

• 1 tbsp coconut oil, unrefined
• 1 yellow onion diced
• 2 stalks celery diced
• 8 garlic cloves minced
• 2 tsp ginger root finely minced
• 1 tbsp cumin ground
• 1 tsp turmeric ground
• 1 ½ cup fire-roasted tomatoes
• 4 cups vegetable stock
• 1 ½ cups red lentils uncooked
• 2 cups spinach roughly chopped
• 2 tbsp lemon juiced

Toppings

• ¼ cup cilantro
• ½ avocado diced
• 1 tsp red pepper flakes

Instructions

• Heat the coconut oil in a large pot over medium-high heat. Add the onion and celery. Sauté for 5 minutes, or until the onion is translucent.
  
  
• Add the garlic and ginger and sauté for 1 minute, stirring constantly.
  
  
• Add the cumin and turmeric. Stir for 30 seconds, or until fragrant. Add the tomatoes and stir again.
  
  
• Add the vegetable stock and lentils. Lower heat to a simmer and partially cover the pan. Cook for 25-30 minutes or until the lentils are soft. 
  
  
• Stir in the spinach and lemon juice. Add salt and pepper. 
  
  
• Top with cilantro avocado and red pepper flakes for serving.
  
  

https://simplegreensmoothies.com/wprm_print/red-lentil-soup

Pumpkin Chia Seed Pudding

Ingredients:

• 1 cup milk of choice
• 1/2 cup pumpkin puree not pumpkin pie filling
• 1-2 tablespoons maple syrup or to taste
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt 
• 1/4 cup chia seeds

Instructions

• In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.
  
  
• Add the chia seeds to the bowl and mix again to incorporate the seeds.
  
  
• Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.

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