A season to go in. To go deep, to nourish yourself. To rest and digest. There truly is no season like winter, to get quiet and listen. Winter gives you permission to lay around like a tigress or be a blubber of a bear. It’s also a great season to get cozy and cook.
I cook for a living, cooking for others as a chef and caterer. But what I cherish most these days, is to find that quiet time, those moments you can hear a pint drop in your home, and to cook for myself. I used to feel sorry for myself, cooking for one person, but nowadays, I find cooking and eating by myself to be a privilege, a sacred experience that I make time for! I truly believe cooking can be a spiritual practice, especially cooking for yourself. This is cellular level self-care! Seriously, it can be a 2AM witching hour, a 4AM monk hour or a mid-day quickie, it doesn’t matter what time you cook or even so much what you cook, but that you cook your own food, a radical act often these days.
I live in Florida, where we have the mildest of winters and where I even continue to wear sunscreen in December, but, I do have the deep Atlantic Ocean, and she becomes especially reflective and serene this time of year. Inspired by the watery depths of the Ocean and the generous edible green gifts she provides (seaweed!) I created a nourishing, anti-inflammatory and mineralizing soup recipe for you. This recipe is perfect for warming your body during the winter and highlights the kick-ass benefits of seaweed.
Simple Seaweed Soup
(This is a vegan and vegetarian friendly recipe, but you can also substitute bone broth or chicken broth if you already have some and add in the seaweed and vegetables separately)
Ingredients
2 tbsp extra virgin coconut oil
1 strand of fresh thyme
5-6 leaves of fresh sage
3-4 leaves of mint
a few pinches of turmeric or ½ inch of fresh turmeric grated
1 leek
1 carrot
½ inch freshly grated ginger
2 oz of wakame seaweed
2 oz of kombu seaweed
Juice of 1-2 limes (to taste)
4 tbsp tamari
2 tbsp of miso
big pinch of sea salt
Process:
Melt coconut in heavy bottom large pot over medium heat. Once hot, add chopped ginger, turmeric and finely minced herbs. Sauté for a few minutes on low heat. Add good pinch of salt, chopped leeks and carrots. Add tamari sauce and seaweeds. Add approximately 8 cups of cold water and heat it up until simmering. Simmer gently for two hours, add more water if necessary. Once ready to serve, turn heat off, mix in lime juice and miso and serve hot!
On the Horizon
Join us for an hour-long New Moon Meditation Adventure on December 30th!
Online, from anywhere.
Using a dynamic meditation journey, we will tune into the New Moon, to your own Inner Guidance, synced up with wild-hearted women from around the world. This offering will include music, storytelling, meditation, journaling prompts & intention-setting.
Can’t make it live? No worries. All participants will receive a copy of the recording with 24 hours of the session.
Join the WILD WOMAN UNDERGROUND.
"The Circle Leader Training Program at The Wild Woman Project was one of the most transformative and healing experiences of my life. I have received many tools, resources, support, and connections that I will carry on with me forever." ~ Hannah Devin, Graduate
We have Wild Woman Project-trained Circle facilitators is 26 countries, and 44 out of the 50 United States.
