Happy July. It is hard to believe that summer is already here. I hope that wherever you are you are being graced with the light of the sun. Here at The Hawthorn, things are beautiful as always, even if a bit cool~ it has been a perfect June to practice gratitude for the soft breezes and gentle clouds, as much of Canada and the States are sizzling in abnormal heat waves. There has been a whirlwind of activity flowing around me lately~ I had an amazing trip to New York City, this past month. The energy in NYC is so vibrant, creative and powerful, so many people, and so much to do. Loved walking in the city, feeling the sun on my face in the parks, and just soaking in the powerful vibrations.
On my return to BC, I brought back two old friends of mine, Chela (a fluffy ginger lion) and Trouble (his strong, sleek brother). Their energy is soft, yet powerful; deeply healing, and full of strong magical medicine. I do have a separate entrance to the healing room for those of you that are allergic~ and of course the treatment space is always animal free:) I am also blessed to have my mom visiting for a few weeks. Its so nice to spend time together, enjoying the beauty of the the Valley, the garden, and whatever each day brings.
Summer is pitta season. It is important to find balance at this time of year, staying cool, and content in the heat. Last year’s July Newsletter has lots of information on how to enjoy the summer sun, without overdoing it.
Yoga Classes, are ongoing at Oceanfront Suites in Cowichan Bay, at a new summer time 4:30-6:00, on Monday’s and Wednesday’s. It’s such a beautiful place to practice, and if the weather is nice we will even enjoy some outside yoga by the sea.
As always I am offering beautiful and wonderful Bodywork Therapies, so soothing and nurturing, conscious healing, on such deep levels~ in a very gentle heart opening space. Consultations, Intuitive Counseling, Tarot Readings, and Jyotish Astrology are also ongoing.
Tuesday, July 3rd is Guru Purnima, Ayurvedically this is the most auspicious Full Moon of the year, a time to honor one’s teachers and to give thanks for the lessons of life. It is also important to remember to honor our own inner teacher, giving gratitude and respect to the innate knowledge within. One of the biggest lessons in our lives is to learn to trust, and accept the strength of our own intuition, our own power. Teachers may shine the light on the path, offering us tremendous gifts, but there is always the spark within that serves as our deepest guide. At this time of great awakening, more and more we are hearing our inner voice. There is a sense of knowing, of letting go of the monkey mind, and a deepening of the connection with the deepest layers of our intuitive being. As we allow ourselves the time, even just a moment here or there, to stop and to listen to what is underneath the thoughts, what is underneath the emotions, there is the opportunity to experience the powerful movements of our own teacher.
We all go through things differently. For some of us there is the feeling of needing to move in a certain direction, or to stay put, sometimes there is a strong yes or a no that comes when we are faced with a decision. For others we may actually process things physically, feeling heavy or slow at times when our spirit is telling us it is time to shift, while feeling a safety or contentment when we are where we need to be, even if where that is doesn’t feel “safe or secure” in the mind. Perhaps guidance or direction will come in dreams, trust the magic that happens in sleep, listen and believe that what you feel underneath it all is very, very real. We often second guess ourselves, separating ourselves from our own truth. By honoring this sacred truth, this sacred knowing, we open the way for the flow to move clearly.
Perhaps this Tuesday, as well as honoring your favorite teachers, it is a perfect time to give yourself the greatest gift of self love, acceptance, belief and gratitude. To trust that you are the “perfect” teacher, that your inner angel, is always letting you know the way. Allow yourself to believe the magic within, let your heart light shine back to you, and enjoy its brilliant warmth.
For those of you who would like more guidance on working with your intuition, I just finished an Ayurvedic Counseling/Life Transformation Course, and will be offering sessions to learn to dive deeper within, facilitating the awakening and opening of the greatest teacher of all.
This month I wanted to share an easy, nutritious recipe, that is cooling to the body, yet more easily digestible than a normal salad. Toasting the Quinoa in oil before cooking it brings out a delicious, nutty flavor. Green onions, and zucchini are now readily available in the garden, or at local markets, and the currants mixed with the lemon add a delightful sweetness to the dish. This is great served warm, or let to sit for a few hours and served at room temperature. Perfect for a warm sunny day:)
Quinoa With Dill, Lemon and Currants
- 1 tablespoon extra virgin olive oil
- 1 cup chopped green onions (about 6)
- 3/4 teaspoon fine sea salt
- 1 cup quinoa, well rinsed and drained
- 2 cups water
- 1/2 cup currants
- 1 lemon
- 2 cups shredded zucchini (about 2 small)
- 4 tablespoons toasted sesame seeds
- 4 tablespoons chopped fresh dill
- 1/4 teaspoon freshly ground pepper
- To make the quinoa, heat the olive oil in a medium saucepan over medium heat.
- Add the green onions and 1/4 teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes.
- Add the quinoa and cook, stirring occasionally until the grains start to crackle and turn dry, about 3 minutes.
- Add the water, the currants and the remaining 1/2 teaspoon salt.
- Bring to a boil then decrease the heat to maintain a simmer, cover and cook until the water is absorbed, 15 to 20 minutes.
- Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful then squeeze the lemon until you have 2 tablespoons of juice.
- To finish, remove the pan from the heat, stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill and the pepper into the quinoa. Taste and adjust for salt and pepper.
- Cover and let sit for 3 minutes.
- Transfer quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.
This recipe is from the cookbook Ancient Grains for Modern Meals by Maria Speck:)
Wishing you all the most wonderful, relaxing and enjoyable July. Enjoy yourself, your families, and the magic that is all around us. Much gratitude to you all for all that you teach and share with me~
Much Love and Peace