I spent my day yesterday exploring the mountains just north of Pemberton, BC. It was a magical day skiing fresh powder under a blue sky filled with sunshine. Spending quality time with friends playing outside is something I cherish, especially knowing how it once was being confined to a desk that left me unmotivated to even consider going for a brisk walk around my block.
Long gone are my 9-5 grinding it out days and whenever possible, I am outside grounding in the beauty of nature. Its healing powers are always present. All it takes is a moment of breath to tap into this pure abundance.
Have you felt this power lately? If not, go outside right now and spend 1 minute taking 3 deep breaths as you feel the fresh air on your cheeks. Then come back in and let me know in the comments below how that felt.
After your done telling me how it felt, I want you to print this recipe for my Winter Black Bean Molasses Soup. It’s the perfect body warmer after spending a nice brisk day out in nature.
Got it? Oh Yeah!
- 8 cups water
- 3 cups carrots, chopped
- 2 cups celery, chopped
- 3 cloves garlic, chopped
- 2 cans black beans, rinsed
- ½ teaspoon sea salt
- 1 onion, chopped
- 4 cups kale , chopped
- 1 teaspoon ginger, grated
- 1 cup parsley, chopped
- 2 tablespoons prepared mustard
- 2 tablespoons molasses
- 6 figs, chopped
- Bring all the ingredients to a quick boil and then simmer for 45 minutes partially covered.
- Leave the soup chunky or blend it into a puree before serving.
- Store any leftovers in an airtight container in the refrigerator and consume within 3 days or freeze to consume within 3 months.