It always seems the right quote or words come right to us when we need them the most. This week is one of those I don’t even have time to pencil in an extra breath or two I am so tightly squeezed into every second of the day. So what do I see today? Only the most appropriate words of wisdom from Socrates:
“Beware of the barrenness of a busy life.”
Just. What. I. Needed.
I went around all day today with my breath stuck high in my shoulders and weight on my chest. And it didn’t have to be that way, not at all.
But so often in this day and age, there is a sense of pride that goes in juggling all of the things we can. It’s just the way of life and that is what everyone does. Our schedules are jam packed and our to do lists are never ending, but that is just the way it is. No one even questions it. So when the simple things come around like meeting a friend for coffee or taking some time for pampering, we can’t even enjoy it because we are too caught up in everything we still have to do.
Beware, Mr. Socrates says. Beware of the barrenness of a busy life. How can we be completely fulfilled, completely present and actually enjoy life when we are always too busy. How do we even have time to breathe? Well?
So tonight, when I got to the studio to teach my yoga class, I stopped. My shoulders were up to my ears and my breath was so tight. I didn’t bother to get a mat, or to go up into the studio. There, behind the bar where we check in students as they arrive, I began to salute the (very non-existent) sun. For the first time this week, I actually started to breathe. I started to be aware, and I stopped being so damn busy. Too busy to breathe? Sorry, not today. This girl is going to set it all aside for a few minutes to move and breathe, and you know what? It’s going to be good!
And it was. I had to smile as I was in downward facing dog hiding behind the bar, but it made me realize that I am never, EVER too busy to stop, breathe and be present.
Super cold and rainy days call for more soup! While the Butternut Squash and Apple Soup from last week was great, I have already made this one 3 times as I am obsessed.
I was so excited about my Vitamix purchase but have been rather bummed recently by its performance. I think I may have gotten a dud. So I am heading to exchange it for a new one to see if that is the case. I read the manual and was following all of the directions. Here’s to hoping it’s nothing more than the fact that I got a bad one. I will keep you posted.
I roast sweet potatoes at least once a week. So naturally, a soup was bound to come out of it sooner or later. This time I added a maple glaze and some carrots into the mix. Add some onions and celery and you have got one heck of a warm and cozy soup. Talk about some beta carotene in this one! This Maple Glazed Roasted Sweet Potato and Carrot Soup will be your new obsession if you like anything sweet potato.
You can use a blender or a food processor for this. Also, I ate it cold one day and liked it chilled as well! Enjoy!
- 4 medium-large sweet potatoes cut into quarters
- 2-3 carrots cut into 2 inch pieces
- 1 T olive oil
- 1-2 T pure maple syrup
- 4 stalks celery chopped
- 1/4 c diced onion
- 1/4 tsp garlic powder more to taste
- sea salt and cracked pepper
- 1 cup vegetable broth or stock
Preheat oven to 400°F.
On a parchment lined baking pan, place sweet potatoes and carrots evenly and so that the inside of sweet potato is facing upward.
Mix 1 T olive oil and 1 T maple. Brush the mixture to coat the carrots and sweet potatoes evenly. (I only used a small portion of this so use it to your taste!)
Bake for about 30-40 minutes or until sweet potatoes are soft.
Remove from oven and allow to cool.
In a small skillet, sauté onion and celery until onions become translucent.
Once sweet potatoes and carrots have cooled, scoop out the sweet potatoes from the skins and place in high speed blender along with all other ingredients. Add the 2nd tablespoon of maple syrup at this time as well if desired.
Blend until smooth. (If you have a blender with a soup option that heats it then you are all set to serve)
If your blender does not heat, place the soup into a pot and heat at medium until heated through.
Garnish with sliced almonds and parsley or your favorite option.
I like mine really thick, so I only used about 1/2 cup of the broth. You can add more if it is still too thick.