March 10th, 2010

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Crone, Kundalini & Creativity

March 8th, 2010

Crone 1Several years ago I had a kundalini awakening. The serpent uncoiled at the base of my spine and took me for a ride that would shape the rest of my life. It was exciting, scary as hell, and beyond earthly description. And, this ride lasted two years with me integrating it for the past 15 years.

Being a scorpio who loved sexuality and was actively practicing the mastery of my sexual energy I foolishly jumped on this enormous force and rode it for all it was worth throwing caution into the wind. Not only did this foolish unguided approach to a kundalini blowout almost blow out my circuits but the fear it caused from the sheer power of this energy shut me down. I became afraid of my sexual energy. Too big, too scary. It took me years to recover, but I never forgot what it taught me about our existence and interconnectedness with all there is.

When I finally got dropped back down to Earth I was immediately guided to go through schooling in the Taoist 5 element nutrition. I recognized the similarity of the teachings they received from nature with the experience I had. Everything is self similar-a fractal of it all.

I recognized the sexual life force energy that moved through the Earth’s body as self similar to our own. And I was shown how necessary it was to ground ourselves on this wave of energy at a manageable daily voltage.

Believe it or not the seasonal foods in our environment grounds us on this creative, transformative wave of energy that runs through the Earth’s body. Aligning with it supports us to clear blockages, heal and transform. I found it a critical piece in being able to ride out the intensifying energy that is coming through as we go through this collective transformation. It supports us to do our own personal transformation that is connected to the collective in a bite size piece, that is ours to heal. Not having this grounding and structure can easily create a tendency to leave our bodies and merge with a much bigger, more intense experience that is not manageable. It can easily put us on overwhelm and paralyze us.

The nourishment piece in our lives when aligned with the creative force of the great Goddess Mother Earth supports us to own ourselves in our entirety, transform and let die off what no longer serves us, and give birth to the new consciousness of our journey bite size piece at a time so we can integrate and embody her wisdom.

When we go through menopause, this life force energy rises like the wave through the Earth’s body. It moves through our own body as a fractal of hers. When we are blocked we have many discomforts, such as hot flashes as this wave of energy tries to clear the passage so we can embody her wisdom. Without obstructions we become the keepers of this wisdom, sharing this wisdom in its purity. This is why the elder women were so revered at one time and considered the true wise women.

When we live by this seasonal map and have allowed these obstructions to be dealt with as we dip into our shadows, just as nature dips into her winter, heal, restore, and create we are prepared for when the energy rises for our initiation into cronehood.

In the weeklong retreat Anyaa McAndrew and I will be offering April 8th-15th near Asheville, NC I will share more about this and support you to connect with the self similar reality, and how to ground yourself in it with how you nourish yourself. We will also address the self rejection that has transpired and keeps us from feeling worthy of self care, nourishment, and honoring of our own self similar wisdom. The map nature provides us, the nourishment the Earth offers us throughout the seasons is mastery of the Goddess, and she is asking us to bring her forth through us as she imbues us with her love. The time has come for us to feel worthy of receiving it starting with giving it to ourselves. Check out more details on Anyaa’s web site at www.goddessontheloose.com. if this interests you.

Seasonal Eating & Healing

February 25th, 2010

Seasonal eating runs deep and wide in our lives when we look beneath the surface.

I was at a gathering of women the other night. There was a sharing about how it looks and feels for the Divine Feminine to be showing back up in the world now on a collective and personal level. Each woman shared how she was breaking through in her own life. There was a theme of having to do the shadow work and clean up all the old stuff so she can emerge out of the shadows free from the wounding of a patriarchal era.

We discussed the need to embody the Divine Feminine in our lives grounded in her Earthly energy. This is where she is needed. This is where she is. She is not just an archetype in another dimension, she is the Earth herself. Her wisdom, and integration of the vastness of the Divine Feminine is who we are returninmg to, reclaiming, and honoring.

The movement to “save” the Earth is a noble one. However, it is still laced with the flavor of the patriarch. Women are becoming more empowered each generation. The fantasy of being saved by the white knight as we swim in our damsel in distress is rapidly becoming an antiquated fairy tale. It is no longer the desire of women to be saved. We have moved beyond that. We are saving ourselves through honoring ourselves.  We have moved into a recognition that to create balance and union we must have our wisdom honored. We are self similar to the Earth goddess. We are all made up of her very body. It is also true of her.

The Earth is not a damsel in distress waiting to be saved by those who separate themselves from her. It is quite the contrary. If we want to save ourselves we need to honor her wisdom. She is the one that will guide us through and open the door. She is reflecting back to us just how to do this with her seasonal map. All we need to do is pay attention to what she is offering seasonal course by seasonal course.

I have found that healing a collective wound that is carried by us all that keeps us trapped in a belief that we are unworthy runs parallel to nourishing ourselves by this wisdom. When we honor ourselves we honor the Earth, and when we honor the Earth we honor ourselves. The first step is taking the time to nourish ourselves aligned with her wisdom.

This winter has been an enormous gift for myself and many around me to do some deep shadow work. And as true to nature we are rising in spring to give birth to ourselves free from much of the unconscious behaviors from old wounding. Each winter us another opportunity to dive in and heal what we can. I so love how the seasons support us to heal while we nourish ourselves.

If this resonates with you and you would like support in this collective and personal journey, not just in recognizing the wisdom of nature in nourishing yourself, but also the internal shadow work needed to heal old wounding, consider my book as a support guide that is designed to do both.

You may need to digest it one small bite at a time as you go through the possible resistance in the beginning of the journey of looking beneath the surface at what drives your life. But if you give yourself time to step back, reflect, and do the work, it will be a great guide that will support you.  It will also give you seasonal practical guidance in how to nourish yourself according to the Earth’s wisdom while you heal and reclaim your hidden treasures.

Great Nourishing Winter Soup

January 29th, 2010

MISO, SHITAKE MUSHROOM, SEAWOOD SOUP

Ingredients:

6 whole dried medium shitake mushrooms

6 cups warm water

4 medium sized pieces wakame seaweed

2 TBS chopped dulse seaweed

1 medium onion, quartered and sliced thin

3 medium cloves garlic, chopped

2 TBS minced fresh ginger,

2 TBS soy sauce

1 TBS rice vinegar

3 TBS minced scallion greens for garnish if locally available

salt and white pepper to taste

2 TBS miso

Directions:

Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10

minutes, or until soft. Save water.

Heat 1 TBS seaweed water in medium sized soup pot.  Sauté onion in seaweed water

over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and

continue to sauté for another minute

When mushrooms and wakame are soft, slice the mushrooms thin and chop the

seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along

with soaking water, and 4 more cups of water. Bring to a boil on high heat. Add dulse.

Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10

minutes. Season with salt, pepper, soy sauce and rice vinegar. Add minced scallion

and serve. Stir in miso at the end of cooking. Serves 4.

Ahhhh! Winter

January 29th, 2010


I have followed the energy of nature for years. I live in the woods surrounded by nature. She is up front and very present in my life. She is my teacher.  And I have known that winter is a time for rest and gestation of the seeds of our creations. However, even though I know this, and have lived it to the best of my ability, there has always been a nagging voice that made it impossible to rest at the depth I have needed my entire life. No matter what I was doing to nourish myself and rebuild my energy I listened to this voice telling that I should be doing something else more productive. If I didn’t I wouldn’t survive. Drove me nuts!

The experience I had recently supporting my friend to leave this world had a more profound effect on me than I realized. I am experiencing winter at a depth that I am actually witnessing nature doing in her sillness all around me. I am resting at a depth that I could reach only when I no longer feared “Madam Death.” She is the side of the great feminine that no one wants to embrace.

Ironically, I am discovering something quite the opposite is appearing as a result of letting go of this gripping fear that if I don’t keep moving, and producing I won’t survive. This level of rest, relaxation has softened my grip to the point of being open to receiving. Madam Death stood at the doorway. Making friends with her is giving me life without the worry, struggle, unnecessary “what if” fear. My white knuckle fist that has been so normal it was undetectable is loosenig and opening into a receptive trust. Making friends with the death of my body, the death side of the yearly cycle, winter, is givine me life with a new foundation to build upon free from the terror of this young inner child whose needs were not met. After giving her the nurturing she needed so badly this child is now showing up infusing my winter seeds with her creativity and inspiration.

I have discovered that my survival is dependant on my ability to receive the gifts coming my way that not only assures my needs are met, but my life’s destiny road is traveled. If I am unable to feel the stillness and peace that comes from this open handedness I miss the gifts, and they just float on by unnoticed. The gift I received in my recent experience that forced me to meet the so called “Dragon” within that I was constantly running from was truly guarding the treasure chest I was longing for, just like in the fairy tales. Ahhhh, winter, I love it so!


Beloved Joy

December 28th, 2009

It is officially winter. My parting experience from fall, and my welcoming experience into winter will give me plenty to take into my winter inner travels to integrate, gestate, and bring form to in the spring.

I recently went back to my former full time home, Maui to support a close friend through her final passage in this incarnation. I arrived only three days before she left her body. It was the end of fall, the end of her life, the ultimate let go that the essence of fall embodies. I was honored to witness her process of letting go in those final days, recognizing that the more she let go the more she felt the love and compassion pouring her way from our community of caregivers. She left this life feeling loved and cared for, just as it should be, and, she gave us the gift of witnessing her final breath as she took it with eyes wide open and a smile on her face.

I was actively working the piece of letting go of control so I could open to a deeper connection to inner guidance before I went to Maui this fall. What I was given was the ultimate example. Just one of the many examples I was to receive showing me how life opens up and gives you what you need.

Now, I have obviously been restoring my relationship with the Divine Feminine throughout my journey in this lifetime. Hence the book I have written. This experience showed me there was a deeper level of work for me to do to reclaim my ability to open, and receive while letting go of what I think it should look like. Just like my friend at the end of her life, my needs are met, my soul is leading the way, just stay awake, even if it is your last breath, let go, and you will be met with LOVE. She left on the dark of the moon at the darkest time of the year on Dec12th. By the time we carried her body through the remainder of this sacred ritual it was time to go home.

I left Maui to return to my home in the mountains outside of Asheville, NC. I almost couldn’t take in all the love, appreciation, and kindness I was surrounded by. I kept feeling that I just needed some quiet time to integrate this experience so I don’t waste the incredible gift my friend left me with. I could see that there was some work to do of my own around receiving.

Upon returning home I was met by a big snow storm. I was stranded in my home on the mountain with my car stuck in a ditch halfway down my windy dirt road. The power lines came down along with the phone lines. The pump for the well doesn’t run without electricity. Nothing to do for days except be still, quiet, and integrate. I was given exactly what I needed. Now I am continuing to be quiet in the stillness of winter, stoking my wood burning stove, going deeper into the gift my world has offered up for my growth and reclamation of a shy, somewhat dormant piece of myself that is essential. I am much more conscious of how it feels to meet the world with a tight fist or an open receptive hand. The recent experiences have once again given me the reminder that I can trust that the jewels of life will land in my welcoming palm.

My beloved friend’s name was Joy. How poignant to also be reminded that I can learn through Joy. Thank you my beloved dear sister. Your parting gift was gratefully received and will not be wasted.

News

December 1st, 2009

I am thrilled to share with you that my book will be available in print in March 2010. It will be available through Ingram, Baker & Taylor, Amazon, Barnes & Noble online and
fine bookstores everywhere. ISBN: 978-160844-351-2. If you are intrigued and interested in reading my book, but not into download books, please check in March and purchase a printed copy.

I am also happy to share that I am an anchor writer for the 2010 series of Sibyl Magazine. WOMEN/SPIRITUALITY/HIGHER-CONSCIOUSNESS/WELLNESS INTERNATIONAL MAGAZINE PUBLICATIONJAN - 2010 PREMIER ISSUE - SIBYL MAGAZINE You may check it out at there web site and subscribe if you’d like.

www.SibylMagazine.com


In the Spirit of Honoring Ourselves

November 21st, 2009

If you have read the first excerpt of my book on this site you know that I am rather fond of spa days. The weather has recently turned cold and my skin needs extra nourishment. So I decided to have fun with the herbs I dried from my summer bounty and create some facial delicacies for the winter months. I found a few easy food based recipes on the internet that I would like to share in case you want to bring this self honoring ritual into your life during the cold months that quietly try to seduce us into slowing down and deeply nourishing ourself. Following is the line up of my recent spa day with friends. You can use different combinations on a daily basis.

We started with cleansing our skin with Thyme Fennel Cleanser

2 sprigs fresh thyme, crumbled, or 1/2 TBS dried

2 tps fennel seeds, crushed 1/2 cup boiling water

juice of 1/2 lemon

Mix the thyme and fennel seed in a bowl and cover with boiling water. Add lemon juice and steep for 15 minutes. Strain. Apply with a cotton ball.

After cleansing we applied Ambrosia Honey Almond Scrub

4 TBS almond meal

2 TBS almond oil

4 TBS raw honey

5 drops peppermint essential oil

Just stir well. Apply about a tsp amount onto the face. Mix with a little water while you gently massage your skin. (Don’t add water to the jar of almond scrub) Be very gentle and don’t scrub the soft under eye skin. Remove with a warm washcloth.

We then moved onto the Avocado, Carrot, Cream Mask

I am doing this mask regularly through the colder months.

1 avocado

1 cooked carrot

1/2 cup heavy cream

1 egg

3 TBS honey

Place in a food processor and whip the ingredients into a nice smooth paste.

Spread this on you face and neck and hang out having a cup of tea. After about 15-20 minutes we removed this with a warm washcloth and applied:

Ambrosia Kelp Firming Mask

3 TBS plain yogurt

1 tsp organic kelp powder

1 tsp honey

Mix well and apply to your face and neck. Massage you skin lightly. Hang out some more, maybe have a snack, or exfoliate your hands with a blend on strawberries, almond oil and course salt. I used strawberries I froze from my garden.

After we removed the kelp mask with a warm washcloth we spritzed out face and necks with a toner I made by making a strong infusion of dried spearmint from the garden and spring water. I added a little apple cider vinegar. It’s very refreshing.

We then smeared an herbal moisturizer I made with an oil infusion of several herbs I gathered either from my garden or in the wild and dried, such as calendula, chamomile, rose buds, chickweed, nettle leaf, comfrey leaf, lavender, and lemon verbena.

It is a deliciously nourishing time to spend together, especially combined with a nice seasonal meal. I refrigerate these concoctions and use them throughout the colder months. If you make small batches they are alive and fresh and it makes a difference in how your skin responds to the nourishment. They are so easy you can just keep making them, applying them, and enjoying them. Not to mention the money you save from not having to buy expensive beauty products. Enjoy!!!

Thought for the Day

November 16th, 2009

Seasonal eating and living is a necessary step toward healing our relationship with our Mother Earth. It restores our recognition and gratitude for her wisdom in how to nourish us physically, emotionally, and spiritually. Both her and humanity have suffered greatly because of our lack of relationship. On-demand food that is shipped long distances and eaten out of season is one of the results of this disconnection—and it is making us all ill from undernourishment on all levels.

Great Fall Recipe

October 28th, 2009

Fall is a time of letting go. Pungent spices support the body to move unwanted debris outward. Here is one of my all time favorites.

When I lived in New Mexico, fall was a special time of the year. The chilies were harvested and the red ristras cloaked all the adobe houses. Narrow streets in Santa Fe and northern New Mexico were lined with rows of ristras. They were everywhere you looked. There was an earthy pungent aroma in the air as they dried, and the homes were literally covered with this beautiful harvest of cultural bounty. We shifted from cooking everything with green chilies to adding the dried red chilies to breakfast, lunch, and dinner. The colder it got, the more red chili we ate. Combine these red chilies with our luscious, beloved friend, chocolate, and you’ve got a reason to celebrate life on earth. Instead of the usual turkey with dressing, or the vegetarian equivalent, try this authentic mole sauce to woo your holiday guests with. It can be served with your roasted turkey, chicken, tofu loaf, or simmered with cubed pumpkin. Because it is an elaborate ritual to make this sacred sauce I usually make a big batch and freeze small portions so I can pull it out and have it throughout the fall and winter. Enjoy!!

Mole

For the Ancho Chili Paste:

  • 8 garlic cloves, unpeeled
  • 8 dried ancho chiles, stemmed and seeded
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • Generous pinch cumin
  • Scant 1/4 teaspoon ground cloves
  • About 6 cups chicken or vegetable broth

To finish the dish:

  • 3 tablespoons vegetable oil
  • 2 ounces whole almonds
  • 1 small onion, sliced 1/8 inch thick
  • 1/4 cup raisins
  • 5 ounces ripe tomatoes
  • Scant 1/2 teaspoon cinnamon
  • 1/4 cup roughly chopped organic dark bittersweet chocolate
  • About 2-1/2 teaspoons salt, or to taste
  • 1 tablespoon sugar, or to taste

Ancho Paste: Roast the unpeeled garlic in a heavy skillet over medium heat until soft and blackened in spots, about 15 minutes; cool and peel. Toast the chiles by opening them and pressing them flat in the same pan for a few seconds on each side. Soak the chiles in hot water for 30 minutes until they are very soft. Drain. (Save the chili water to thin out sauce if needed.) Process the garlic, chiles and remaining ingredients with 2/3 cup broth in a food processor or blender until smooth. Press through a medium mesh strainer into a bowl.

To Finish: In a medium heavy pot, heat the oil over medium heat. Add the almonds and cook, stirring until lightly toasted, about 3 minutes. Remove the almonds with a slotted spoon to a blender or food processor. Add the onion to the pan and cook until browned, about 10 minutes. Remove to the blender with the almonds. Add the raisins and stir for a minute as they puff. Put them in with the onions and almonds.

Next, roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on two sides. Cool, peel and add to the blender with the cinnamon, and chocolate. Add 1 cup of broth and blend to a smooth paste.

Reheat the heavy pot. When hot, add the ancho mixture and cook, stirring almost constantly until darker and thick, about 5 minutes. Add the puréed almond mixture and cook another few minutes until thickened again. Stir in the remaining 4-1/2 cups broth, partially cover and simmer, stirring occasionally, over medium-low heat for 45 minutes. Taste and season with salt and sugar (it should be slightly sweet).

Serve the mole with roasted, grilled or poached poultry (chicken or turkey), either coarsely shredded or in whole pieces, or tofu. This makes about 6 cups of sauce and will serve 6 to 9 people. The recipe can be doubled.