I love winter. It’s my second favorite season after fall. Spring is third with its mild temperatures and cool nights and summer is dead last. I probably wouldn’t feel this way if I didn’t live in oppressively hot and humid New York City, but at the height of summer I’ve actually felt the streets give way under my feet. I’ll take a good snowstorm over a heat wave any day. At least then I can cozy up in front of the fireplace without worry of an electrical outage, which can very well happen when the entire city is running their AC’s at maximum voltage in August.
Yet, it’s impossible not to feel hopeful when spring rolls around. Even this year after a non-winter that felt little more than a cold snap. Colorful tulips, happy daffodils, optimistic crocuses all come out to say hello.
Magnolia trees are my personal favorite. This year’s mild weather pushed them out of their dormancy earlier than usual, beating out their partner in bloom, the cherry blossom. Still, as soon as I see those delicate, pink-purple buds elegantly swaying in the breeze I know it’s time to sow seeds.
And that’s the best part of spring.
Just like a farmer plants his seeds for the summer harvest, it’s time to sow some seeds of your own. What do you want to manifest in the coming months and year? Ask yourself this question and write down what comes up. What would inspire and excite you? What would you like to experience in your life? Spring is nature’s time of action, so what you intend and strive for now has the energy of achievement sown right in.
If you don’t know or are not sure, answer this question: How do you want to FEEL every day? Do you want to feel excited? Happy? Hopeful? Joyful? Optimistic? I’ll bet the answer would never be bored, sad, anxious or confused, yet that is exactly what you might be creating by default.
As you write how you want to feel, let your daily actions flow through this feeling. Do Oreo’s fit in an optimistic day? Does that friend who sucks away your spirit hold up in a mindset of joy? Let your intention decide what and who you allow into your life.
Begin today and if you’d like, start here. Tell me, what do you want to attract into your life this coming year? And if you aren’t sure, share with me how you want to feel. This is a powerful exercise that can change the scope of your day and when practiced consistently, your life. I’d love to hear in the comments below.
And since we’re sharing, this year is all about writing for me. This intention has me up by 5am for seriously solid writing sessions that start my day in hopeful and optimistic ways. As for how I want to feel, what can be better than hopeful and optimistic while bringing a long held dream to life? I honestly can’t think of a thing…
I can’t wait to hear what you have in store for your year ahead! Speak with you more in the comments below~
Wishing you the happiest of days…
xo
B
Thai Spiced Butternut Squash-Coconut Soup
Here’s a delicious and healthy soup to enjoy on these last cool nights of spring. It’ll warm your insides and satisfy your appetite without leaving you feeling stuffed. It’s also loaded in antioxidants to shore up your immunity as the weather fluctuates between warm and cold. Enjoy!
Ingredients
- 2 tbsp coconut oil
- 2 medium butternut squash
- 1” ginger, grated
- 4 large cloves garlic, chopped coarsely (when you blend the soup at the end, it will blend it well)
- 2 medium yellow onions, coarsely chopped
- 1 can lite coconut milk
- 4 cups vegetable stock
- 1 cup water
- 2 tablespoon red Thai curry spice
- 1 teaspoon Himalaya Salt
- ¼ teaspoon cayenne pepper
- Juice of 1 lime
- Garnish: chopped fresh cilantro, scallions sliced thin and pumpkin seeds
Directions
- Preheat oven to 325’
- Split squash lengthwise, scoop out seeds and place flesh down on an oiled baking sheet. You can use a little coconut oil to grease the pan. Bake the squash for about 20-30 minutes until cooked through and collapsed. Remove from oven and allow to cool. Once cool, scoop out the meat and set aside. You can throw away the skin.
- In a stock pot, melt the coconut oil and add the onions, stirring for about 5 minutes until translucent.
- Add garlic and ginger and continue to stir for another 3 minutes.
- Add Thai curry, salt and cayenne and stir until fragrant.
- Add stock, water and squash, stirring until well blended and allow to simmer on low heat for 30 minutes.
- Add coconut milk and simmer 10 minutes more at low heat.
- Shut of heat and add juice of one lime. Adjust salt and pepper to preference.
- Cover and let sit for about an hour to allow flavors to blend well. Heat gently and serve with chopped fresh cilantro, scallions and pumpkin seeds. Enjoy!
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Have a great week!
xo