Hello March, you’re already here. I’m mind blown by how quickly the year seems to be going! Am I the only one? We’ve had deliciously cold weather that’s led to warm sweaters during the day & the thickest blankets at night to decompress. I’ve still be making warm ‘shroom milks (medicinal mushrooms!) with rooting herbs & spices. I’ve been spending my Fridays in LA and am thinking about compiling a small guide of places I love to visit while I’m there.
We had some glorious rain (last for a while day and I enjoyed every bit) and I have been reminding myself of the word I picked for this year: rooted. Warming, grounding, earthy elements. From experimenting with tonics & soups to getting some more plants, mindful meditation…it’s all good.
At the beginning of the year (roughly so) I select a word that will serve me through the year, standing for something I wish to invite and guide me. This year that word is rooted. It serves a purpose on a physical and metaphorical level.
I am truly motivated and enamored by passion. Feeling the spark, the fire of desire. However, it requires balance. It requires honing in with your voice and aligning with what makes you feel passionate, what lights up your spirit.
Rooted: 1. cause (a plant or cutting) to grow roots.
By nature, I am a visual person. I gravitate toward sight, sounds, and ambiance. This also applies to food! When you bring playfulness into the equation it makes activities livelier, at least in my opinion!
I remember seeing variations on little forest animal toasts. I couldn’t help but swoon over the interpretations of creatures + fauna on edibles (be it lattes, cookies, etc) I think it’s an inventive way for encouraging creativity in the kitchen no matter your age. After all I did top mine with colorful flower crowns because it seemed proper to add an enchanting element.
Simple Kneads is a gluten free bakery where the precious artisanal loaves are baked in small batches at their dedicated gluten free facility in North Carolina. Simple Kneads was created by Tristaun LeClaire whose son developed an allergic reaction to gluten, thus driving him to craft a delicious bread that could also be enjoyed by all. This touched my heart for a similar reason: when I found out I could no longer consume wheat or gluten, you do notice how many edibles are cut out and you truly do miss it, both the taste and the experience.
& We are here! A brand new year! A part of me is a bit grateful because I think 2017 was quite challenging, it caused me to be reflective, introspective (more than usual, and to ultimately believe in myself.
I can still recall December 2016: I was uncertain yet brimming with goals of what I needed to achieve. I wrote down (several times) these very hopes and objectives. Some of them were rose colored and others were practical.
However the end of 2017 I realized that sometimes we become so focused on the endgame and not the cultivating. Sometimes we settle thinking that what is first served is best for keeps. Its not.
In 2017 I realized that life is an experience full of many experiences. We have no say on the duration or direction of these experiences. Sometimes they are joyous, sometimes they are difficult. I spent this year being awfully hard on myself when I had to climb those obstacles. I spent the time wondering why I wasn’t where I wanted to be, instead of working toward it. Sometimes in order to reach your destination your need to work on yourself. Develop a relationship with yourself, hone your strengths, polish your communication. If not, we only become detached from ourselves.