I am loving the way our “Women Gathering” group has grown this year, a true sharing and a true collective – love it! It is an open group in every way – who comes – what we discuss – the constants are it is women only and there is always a meditation and a deeper relaxation whatever that may be. Our next meeting is on the 2nd November from 2.30-5 see event page and feel welcome to join us.
To give you an idea, last month we spoke about how to take care of ourselves over winter: ensuring we get outside to breathe fresh, take all the exercise we need and how best to allow this expansiveness to help counterbalance the contraction we experience as we approach the winter solstice when the urge to hibernate and rest is natural. We can also allow that stillness with a softness that will replenish and renew.
I am delighted to share more of the gems for to encourage that rejuvenation and rest within that we shared around the circle
– activate your sense of smell using the essence of rose, lavender and orange on wrists and temples.
– pierce the skin of an orange with cloves and place on the radiator or near the fire and your whole room becomes infused with this gorgeous scent.
– light some candles during the dark nights. One of the most relaxing and rejuvenation things you can do or yourself is simply sit quietly in candle light
– listen to relaxation music like Sufi music.
– eating healthy nutritious foods, prepared with love, winter soups and stews to warm us up
On the subject of food we decided to share recipes, here’s mine, you can place yours in the comment box below and if you have photographs send them by email and I can add to Facebook. so others can benefit too
There’s more on Preparing for Winter in the previous blog
And in the meantime – enjoy the soup!!!
BARLEY AND VEGETABLE BROTH (6-8 people)
40g pot barley (pre-soaked)
2 tablespoons oil
1 large onion, chopped
2 celery thinly sliced
2 cloves garlic, crushed
1 turnip, chopped
75g French beans, cut
1.5 L water
1 tablespoon shoyu, salt and pepper
4 tomatoes skinned and chopped
2 tablespoons chopped parsley
Soak the barley in cold water to cover for 1 hour. Drain well and set aside.
Heat the oil in a pan, add the onion and fry until softened. Add the celery, carrots, garlic and turnip. Cover and cool gently for 10 min, shaking the pan occasionally.
Add the barley, French beans, bouquet garni, water, shoyu, and salt and pepper to taste. Cover and simmer for 45 min, until tender.
Add tomatoes and parsley and cook for a further 10 min.
Check the seasoning and remove the bouquet garni. Pour into a warmed soup tureen to serve.
Come on – comment box below – share those recipes!