Do you feel controlled by time? Does life appear to be coming at you too much and too fast? When the waves of life come crashing down, it can be tempting to deny one’s emotions and to distract from the “bigness” of the moment. However, if we want to be present for the events of our lives, even the ones that feel overwhelming, we can use our practice to meet the moment head-on. With honesty and intention, we can learn to expand and open ourselves to the flow of life. We can release our grip and learn to trust the waves. On this woodland walk, imagine a life of flow, rather than constriction… a life of trust, rather than fear. 

What am I reading?

The Stone Witch of Florence by Anna Rasche

https://bookshop.org/a/111301/9780778310457

Dying to be Me by Anita Moorjani

https://bookshop.org/a/111301/9781401960964

https://bookshop.org/shop/witchywomanwalking

What am I playing on repeat?

Time after time by Cyndi Lauper

What’s for dinner? 

Vegan Chicken Salad

Ingredients:

• 2 cans (15 oz) chickpeas drained and rinsed 
• 1 cup celery, diced
• 1/2 cup organic dried cranberries or cherries
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions
• salt & pepper, to taste

Dressing:

• 6 tablespoons tahini or vegan Mayo 
• 4 tablespoons apple cider vinegar
• 2 tablespoons water (as needed if using tahini)
• 1 tablespoon pure maple syrup

• leafy lettuce of choice
• bread of choice

Instructions:

• Slice the celery. For slicing the scallions, use both the green and white parts. Roughly chop your walnuts.
• Roughly mash your chickpeas using the back of a sturdy fork, or a potato masher.
• In a small bowl, whisk together the mayo or tahini, apple cider vinegar, and pure maple syrup. Add water, 1 tablespoon at a time, as needed to thin.
• To the mashed chickpeas, add the celery, onions, cranberries, walnuts, and top with dressing, mixing to combine.

Strawberry Cheesecake Parfait

Ingredients:

Crust

• 1 box graham crackers

Cheesecake filling

• 1 1/2 cups unsweetened vanilla coconut or greek yogurt
• 3 tbsp nut butter
• 3-4 tbsp maple syrup
• 1 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• good pinch of sea salt *important
• 8-10 fresh strawberries diced into small cubes

Topping

• 1/4 cup strawberry jam
• Coconut whip or dairy whipped cream
• extra graham cracker crumbles for topping

Instructions: 

• Make the cheesecake filling: You can mix the cheesecake filling in a bowl, a blender, or food processor. Once the cheesecake mixture is nice and creamy, fold in the chopped strawberries.
• Assemble jars. Add a little of the homemade base or cookie crumbles if you're using that option, to the bottom of your jars. Then divide the cheesecake mixture amongst them. Add 1/2-1 tbsp of strawberry jam on top, spreading it out over the cheesecake layer.
• Add a little coconut whip to the top when serving. Lid the jars and store in the fridge for 3-4 hours before enjoying!

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