As the inward looking darkness of winter makes way for new energy and re-birth, it is time to experiment with your healing journey – and time to trust.
While this much appreciated change in season propels us forward and lifts our spirits, the quality and character of spring is worth reflecting upon. In this 'magic of mindfulness' series, I will be sharing with you some simple insights inspired by nature's timeless wisdom.
Spring only emerges when conditions are suitable for life.
As the ground warms seeds will germinate, birds will return and buds burst forth. This teaches us that healing needs to be integrated, not forced or disconnected from our environment, loved ones and life.
Spring is also about the miraculous changes that we cannot always perceive:
For weeks I have been looking out at a row of beech trees in our garden and each day they have changed. The golden brown buds are turning green and soon they will transform overnight into a glade of light filled life. And yet, I will probably never see this opening in motion because such unfolding is imperceptible. But, clearly it is happening!
"We do not need to force change. It is happening now, even when we cannot immediately see its unique manifestation".
This is the medicine that spring brings us: be patient, healing is happening deep within: let this new energy flow through your life naturally. Follow the threads of awakening with your intuition and senses.
Let life emerge. Trust.
As well as reflecting upon the wisdom of spring, this time of year I love to experiment with new recipes. So, check out Master Chef & Nutritionist Tara Canning's, fun mung bean burgers & zingy sprouted bean slaw:
Mung Bean Burgers:
1-2 cups of dried mung beans.
3 cloves of garlic.
2 cups of chopped vegetables (onions, leeks ... etc). 1 cup of cooked spinach or chard.
1/4 cup of grated carrot / courgette / pumpkin - combo or one type.
Olive or rapeseed oil.
Herbamare / ground black pepper.
Soak the mung beans for at least 24hrs. Drain and rinse.
Put 1/3 beans, chopped vegetables and garlic into a blender and pulse until well blended.
Add grated vegetables, spinach, oil and any other flavourings at this stage.
Season to taste. Mould and gently fry.
Zingy Sprouted Spring Slaw.
1 cup of sprouted beans.
1/4 head of cabbage.
1 red onion / 2 spring onions.
2 tblsp probiotic yoghurt.
1 tsp of wholegrain mustard.
1/2 juiced lemon.
Herbamare / black pepper.
Rinse the sprouted beans and drain.
Grate the carrot and beetroot.
Finely slice the cabbage and onions.
Mix well together.
Add yoghurt, mustard & seasoning.
Mix again, and finish with lemon juice.
Serve chilled & ENJOY!
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We have another exciting blog coming up soon, based upon next weeks Spring Awakening Retreat. So keep your eyes on this space.
New Beginnings Retreat Experience
Taking place in a stunning woodland glade centre, this Mindfulness, Yoga & Nutrition experience, includes a 2 course light meal made with fresh spring seasonal delights:
Starter: Chargrilled asparagus with whipped goats cheese and elderflowers.
Main: Baked fillet of hake with puy lentils, spinach and wild garlic dressing. Vegetarian option available.