While at the grocery store today I noticed something. I was tuned out.
Just going through my regular routine, and to be honest kind of in a funky mood. I was pushing the cart through the aisles tossing the weekly ingredients in the cart when all of a sudden I woke up.
What did it?
The produce section.
I was about half way through when I said to myself,” Are you really going to be numb to this beautiful, life giving food that is in front of you?”
I almost started to cry.
How could I be taking this for granted?
Of course it’s something to be aware of all year round, but spring and summer have a special place in my heart – especially when it comes to fruit.
Here we are all winter long making due with apples and pears and a few other items when all of a sudden out bursts cherries, blueberries, raspberries, strawberries, peaches, plums, pluots, nectarines. The list goes on.
Bursting in their plump nature with color and juice. The heart of summer has appeared.
I am reminded of the days when we would go blackberry picking in our own backyard. Standing at the bushes shoveling blackberries into our mouths as fast as we could, the juice splattering all over our clothes. What a delight!
As I stood in the grocery store I noticed my mind lifted and I felt freer. Could fruit be shifting my consciousness? For sure!
And what’s even better is that I know its cleansing effect will help clear stagnation in the body as well.
That’s why I am going to share with you one of my favorite summer soups. If you have been to a workshop of mine you might have even received a sample as sometimes I bring some along to wet your appetites. It’s a cold soup for those hot summer days. See recipe below.
But before I leave you I have two invitations for you this month:
- Notice where you take your food for granted and instead extend your gratitude practice to the foods in the heart of summer.
- What delicious fruit recipe will you make? Please feel free to share it in the comments section below. We’d love to know. Share the wealth.Till next month- chill out with this soup.
MANGO BUTTERNUT SQUASH SOUP
What you need:
3 cups butternut squash- I used organic frozen
1 mango- fresh or frozen
2 tsp curry
4c orange juice
1/2 c honey or dates
* Minced jalapeno (I usually always add this, not last night)
* Banana slices
* 1/2 cup chopped mint
* Diced mango
What you do?
Blend all ingredients.
- From Juliano’s cookbook RAW.
- He suggests you to chop up the fresh veggies/fruit. I use the frozen ingredients sometimes and it works amazing! (Even though the squash is cooked)
Darshana Weill is a Food Freedom Coach and yoga teacher. She founded Break the Binge Cycle- 21 days to taking control of food without feeling deprived and the KISS COMPUSLIVE EATING GOODBYE-5 months to Food Freedom Program.
All her programs aim to support women to use consciousness with their relationship to food. She works with individuals and groups. She also teaches a variety of health related workshops around the Bay Area, Santa Cruz and nationally.
Weekly yoga classes with Darshana at Yoga Tree Telegraph
Women’s Wellness Hatha Yoga
Friday’s 10:45- 11:45 am
$12/ drop in or use class pass
WORKSHOPS DARSHANA TEACHES AT THE YOGA TREE
21 Days to Break the Binge Cycle,
The Yoga of Food: How is life feeding you?
Sugar can be Medicine,
Women’s Wellness: Treat PMS Naturally,
To Be or Not To Be a Vegetarian
Yoga and Food For Emotional Eating.
To find out more about Darshana’s program
FINDING FOOD FREEDOM
Check out www.darshanaweill.com or
To contact Darshana directly call 510-423-0603 or email her at email@example.com
Want more recipes? Check out Darshana’s 50 quick and easy recipes Ecookbook: http://darshanaweill.com/page/cookbook-1