Taking the Pulse
I hope you and yours are holding steady these days. I’m having so many conversations with clients lately about dealing with uncertainty, anxiety and the fatigue of living in a pandemic world and an election year. Another big topic coming up has been around food and eating during this time, so these conversations have inspired this month’s newsletter about letting go and mindful eating.
Letting Go
Fall is a time of energy moving inward, slowing down and letting go. Here in New England we see trees releasing leaves, plants returning to the earth, daylight yielding to darkness. As nature lets go, it can be a reminder for us to let go and open to the opportunity to connect more deeply with ourselves. It may mean letting go of knowing every news story, knowing the outcome of situations, letting go of things we cannot control. In doing, we shift our attention to the things we can control and influence.
What are you ready to let go of this fall so that you can step into a new way of being?
Eating Mindfully
This can also be a time to let go of some unhealthy or stressful eating patterns that developed during the pandemic. Cooking and eating are grounding and nourishing activities that support us during transitions and connect us to the earth element and ourselves. We literally take the fruits of the earth (food, herbs, spices) and extract the nutrients and energy we need. In my kitchen, scraps go into the compost pile which will feed my perennial garden next spring – connecting once again to the earth and the cycles of release, nourish and rebirth.
Chinese Medicine teaches us to eat with the seasons. As we head into cooler temps our diet should shift to support the transition. We move away from the cool and uncooked summer veggies and fruits and towards the foods that are denser and need longer cooking time such as root veggies, squashes, soups and stews.
In my house we get weekly produce delivery from Boston Organics and the seasonal changes have started; so many types of squashes have started showing up in the box along with carrots, sweet potatoes, leeks and more. The Instant Pot is getting regular use again and the soups are flowing in our kitchen.
Coaching Contemplation
How we select, prepare, enjoy our food can be a reflection of how we care for ourselves. Food is a form of nourishment and can support stability by eating regularly, eating foods that work for our particular body needs, and eating mindfully.
Some things to contemplate: Do you rush, eat mindlessly, skip meals, eat meal substitutes (bars, shakes) or chemicals (caffeine, alcohol, sugar) instead of real food? Do you follow a “program” or “plan” of eating that someone else designed or told you to do, or do you eat more intuitively and responsively to your body? Do you put more energy into feeding others than yourself? Is food a substitute for other needs or a way to calm and sooth frazzled emotions? Are you able to enjoy eating alone, without devices or distractions? Can you listen to your body as it gives feedback on your food choices? Do your food choices support your energy, mood and health?
Mindful eating supports a conscious connection between food, ourselves and the planet. Bring attention to your food choices, your tendencies and habits, your reactions to food. Observe without judgment and recognize that there is no right/wrong way to eat. Instead there is much choice, awareness and individuality/uniqueness in eating. All choice and awareness can impact your individual health and wellness and also the interconnectedness of other beings and systems. For more information on mindful eating visit The Center for Mindful Eating: https://www.thecenterformindfuleating.org/page-1863947
When many of us are still limited in our activities and social gatherings due to the pandemic, food can become a rich opportunity for exploration and enjoyment. Eating is a foundational pillar of our health. Some of us are fortunate enough to have access to plentiful and quality food choices, and there is always the opportunity to share that abundance with others in need. Some options include supporting those who make their living in the food industry, giving items to your local food pantry, or donating time or money to organizations that feed those in need.
Contemplate the journey that food has taken to reach your plate. From the farm, to the transportation, to the display at the grocery store or the staff at the restaurant. How many people have worked to provide this food for you? Can you receive that nourishment and also feel gratitude for your access to good quality food?
Practice:
- Observe the food you are about to eat – notice the smell, color, texture, aroma
- Notice your thoughts, assessments, judgments, reactions to the food
- Observe your emotions before, during and after eating
- Note any physical sensations around eating
- Bring awareness to where you shop and how you choose your food. Do your choices reflect your values?
Thai Ginger Carrot Soup Recipe:
This is one of my favorite soups – warming, nourishing, yummy; a little sweet, nutty and spicy, with a gorgeous orange color. Hello Fall!
Carrots are sweet in taste, neutral in energy and support the digestive organs and lungs. Ginger is pungent in taste, warming in energy and also supports the stomach and lungs.
Ingredients
1 teaspoon Oil (I use coconut oil)
2 tablespoons Thai red curry paste (or more…)
1 inch piece Ginger peeled (I use more…)
1 Onion roughly diced (I’ve also used leeks)
8-10 Carrots peeled and roughly diced
2 cups Water or Vegetable Broth (I prefer water)
Salt to taste
2 tablespoons Peanut Butter
Noodles, roasted peanuts and lime juice for topping
(Adjust soup thickness by adding more carrots or water to your liking. I prefer it thick.)
Instant Pot Instructions:
Saute the red thai curry paste, ginger and onions in oil for a few minutes. Add the carrots, water (or broth) and salt. Set on high pressure for 12 minutes, and then do a quick release. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool a bit before blending. Top with your favorite topping and serve hot.
Stovetop Instructions:
Heat oil and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring it to a boil and then simmer till the carrots are cooked through and soft. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool a bit before blending. Top with your favorite topping and serve hot.
(Recipe from Richa of myfoodstory.com:
https://myfoodstory.com/thai-carrot-ginger-soup-recipe/)
Offerings
I’m available in-office and online/virtually to support your heath, wellness and authentic living goals.
- Acupuncture for stress and tension relief, to balance and soothe your nervous system
- Acupuncture for seasonal transition, to support digestion and the immune system
- Acupuncture and herbs for sleep and anxiety
- Telehealth session for herbal support or to discuss a specific health issue
- Virtual energy healing or transformational life coaching to shift into alignment with yourself and your goals
As always, feel free to email me with any questions or to tell me how you’re doing. I wish you health and balance.
Best,
Lisa
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