March was a messy month. Between the weather and the time change our natural rhythms may have been shot to bits. When your clock jumps forward it affects your daily circadian rhythms and hormone cycle for roughly a week, creating a feeling of lethargy. But this year we are practicing social distancing by staying in our homes. Our time sense is already turned upside down, so much so that I almost forgot to complain about the time change as I usually do every year.
Spring officially starts in March, but what a mind game. March takes its name from Mars, the Roman god of war. Just the word ‘March’ implies that it troops in and takes over with winds that can pick-up a Volkswagen, some rains, some snows, and, with luck, some sun.
When you’re around too much masculine energy, it’s harder to remember what we know to be true.
But there is always hope of balance when April arrives. A very feminine month. You know, “April Showers Bring Spring Flowers”. Open the windows, air out the house, smile and wave to neighbors as everyone comes outdoors……delight in all the trees budding, the birds making nests.
Oh, but that was so last year! As we all know we are on lock down from the pandemic. Many of us have not been out of the house in weeks. And when we do go out we are covered in life protecting face mask and gloves as we quickly pick up what we need and scurry back home.
I think the uncertainty is the most difficult of all my emotions during this time. Uncertainty leads to un-ease, creating chronic low level stress. Low level stress makes us tired.
And when we’re tired and stressed we’re prone to eat foods that cause us harm. When really what we are craving is grounding. A safe place to wait out the storm…..in the harbor.
This may not be a time to make big life defining plans. And no, no, no time to beat yourself up with shame if you don’t feel like a perfect example of yourself. What we truly need is go-to foods that will keep us out of trouble, along with hot baths, fuzzy slippers, a good book and warm bowls of soup.
My go-to food when the seas get choppy is Sweet Potato Miso Soup.
Live unpasteurized miso has no relationship to the side bowl of miso soup you get in an Asian restaurant, made with powder and artificial flavors. Traditional unpasteurized probiotic rich miso dates back to 300 BCE, originating from peoples who really lived through thick and thin. It’s a true survival food. A high protein fermented paste, high in B vitamins and friendly cultures, it contains all eight essential amino acids, boosts the immune system, helps detoxify the body and eliminate free radicals….it alkalizes the bloodstream and helps remove heavy metals. And it’s oh so yummie! To keep all the nutrients and benefits intact means not exposing it to high heat.
OUR MANY MIRACLES SWEET POTATO MISO SOUP
> 2 cups filtered water
> 1 tablespoon raw unpasteurized white miso*
> ½ cup cooked sweet potato
> 1 clove fresh garlic pressed
> 1/4 cube Rapunzel Vegan Bouillon
> 1 tablespoon fresh lemon juice
* We like Cold Mountain Mellow White GMO Free Miso (you may find it in your Health food market in the fridge department or on the Web).
ONE: Add water, bouillon, miso, cooked sweet potato, lemon, miso and garlic to a high powered blender. Blend on high until everything is well incorporated.
TWO: If your working with a Vitamix you can keep blending until the soup gets warm. If your working with a standard blender you can add the soup mixture to a pan with a kitchen thermometer and heat to no more than 118 degrees.
THREE: Take the ‘heated’ soup and pour it into a bowl you have warmed under hot water. Sprinkle bits of green onion, grated daikon radish, red pepper, or parsley on top, and maybe add some dulse flakes for trace minerals.
Repeat daily until the coast is clear and the world
opens up to your wonderful new big ideas.
DIET FOR LIVING SCHOOL
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