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Just a Little Poem:

The golden blanket prepares to feed the earth

Crimson and bronze

Down they fall

Crisp yet soft beneath our feet

Whispering to a world below

As we reflect

And prepare to grow

Autumn is a time of ”letting go” of what no longer serves you nor enriches your life, be it friendships that have become one-sided or habits which hold you back in life, for example, over-thinking or not nourishing yourself with the right foods.

Talking of foods, now is the perfect time to cook nutritious stews laced with pearl barley and bursting with seasonal vitamin-rich vegetables such as parsnips, sweet potato, shallots and of course, some filling dumplings! Mix it up a little – maybe have some sweet dumplings with cinnamon and sultanas or perhaps cheese and herb dumplings, the choices are endless. This meal is not only relatively cheap but contains so many minerals and vitamins to help your immune system stay topped up, as well as being so simple to make – literally cooked in one pot. Of course, it will also last several days if you make enough and can be frozen.

 

Try This Recipe

  • 2 Large Parsnips
  • 2 Leeks
  • 3 Large Carrots
  • 1 Large Sweet Potato
  • 10 Banana Shallots
  • 175g Pearl Barley
  • 1 Litre of veg stock
  • Half a small bottle of red wine, (175-200ml)
  • Cornflour in a little filtered water (only in the unlikely case you need to thicken it up)
  • 3 Teaspoons Flat finely chopped parsley
  • 3 teaspoons fresh thyme
  • Tablespoon of Yeast Flakes
  • 4 Teaspoons garlic granules
  • Dessert spoonful onion salt
  • Half a dessertspoonful of black and red pepper

Fry the onions and  leeks til they soften a little then add the wine and chopped veg and cook until fluid reduces. Add your stock. Make the dumplings with self-raising flour and vegetable suet with enough water to make them into a paste and your chosen seasoning – as a rule, 20z Suet to 40z flour.

To save time, make them the day before and put them in the fridge. Add the dumplings 20 minutes before the end of the cooking time, pan should be covered with a lid. The whole dish shouldn’t take longer than 30 minutes if you pre-soak and rinse the barley first, (soak overnight so it is well-covered in water). Serves about 5- 6 people or 6 individual portions.


What do you need to let go of?

There is a well-known quote, not forgiving someone who has wronged you is “Like drinking poison but expecting the other person to die”, (unknown). In other words, hanging on to emotions that cause you distress, anxiety, etc merely has the effect of blocking you like a toxin, whilst the other person remains unaffected or oblivious to your pain.

“Letting go” makes space for all the new stuff you want to bring into your life. Remember you can either benefit from healing or choose to hang on to dis-ease or dis-order, not both, it’s your choice!

Are you struggling to get to the bottom of what is holding you back from your dreams, ambitions, aspirations? Do you feel that you are being held in a place of stagnation by old habits or past issues?

I can help you get to the bottom of these with a Reading that focuses on changing your vibration, which in turn, alters what you attract:

Find out more about the Law of Attraction Reading

Well that’s all for this month – Take Care x