I noticed about a week ago that the sun has started to poke out, raising it’s sleepy face up over the hills surrounding the valley in which I live, a teeny tiny bit earlier than the week before. It was a near celebration, let me tell you. I
jumped bolted right on out of bed to look out the window and watch as it slowly shed light onto the new day. It was glorious. I have since then been watching the sunrise on every occasion possible, just soaking it in. I have very much enjoyed watching the sun come up the last few days, in particular. The skies here in my little town have been the prettiest of pinks and purples, glorious hues bouncing off the Rocky Mountains and touching every single icy space in between. It’s the kind of scenery that doesn’t look real, you know what I mean? It is so breathtaking it’s as if it’s make believe. Not even the most talented of photographers could truly capture it. All thanks to that cheeky early morning glow. It’s a continual reminder that although the cycle has in fact turned over, and the days are most certainly getting just a touch longer – it’s still so important to let as much illumination in as possible. I urge you, let the light in. Don’t be afraid to let it shine onto the darker more secret places, light is purifying and wonderful.
Bask in it. Hone right on into the cycle of the sun and slowly let yourself unfold with it each morning.
If you know me, or are a reader of this blog – you’ll know I am all about following the cycles and rhythms of nature and the universe. I love rituals of every kind. I am extremely passionate about bringing all of that into a daily practice and feeling the ebb + flow of your own body in relation to that of the environment. It’s always changing, we are always changing. Part of living purposefully is living as a unit, as a smaller part of a bigger picture. Rituals in the morning are a big part of what makes me feel functional and organized, waking up and greeting the sun with a full on celebration of light is a key factor. This, of course, can be a bit difficult while the sun is still sleepy and snow blankets the ground. Below are some of my favorite ways to let some glorious sunny energy in!
- No brainer here, but open the windows! Cast those blinds open in a dramatic show, if you want to!
- Work with crystals. Citrine has been my favorite for the past few months, I love it’s sunny energy and powers with manifesting all sorts of abundance. Charge your crystals in the sunlight (or moonlight!) for an extra oomph of energy
- Drink elixirs with the beautiful power house rhizome turmeric. The woman who inspired me to begin blogging, Elenore of Earth Sprout just recently posted an amazing recipe for Vedic Golden Milk. It’s perfect, tasty and oh so sunny!
- Whatever day of the week you are able to, wake up with the sun. Watch it cross your bed, fill your room and warm your heart
- Get outside. Rejoice in the sunnier warmer moments of winter with huge gratitude and love. Savor them, cherish them
- Eat golden beets. Eat them raw and let their beauty fill your plate, eat them roasted with a delicious sauce and some sprouted grains – or eat them in the form of perfectly spiced vegetarian burgers on a bed of minty yogurt & greens.
- 4 Medium Sized Golden Beets
- ½ Cup Cilantro
- 1 Shallot
- 2 Organic Eggs - Beaten
- ⅔ Cup Quinoa Flakes
- 2/4 Cup Chickpea Flour
- 1 Teaspoons Black Mustard Seeds
- 1 Teaspoons Cumin Seeds
- 2 Teaspoons Sumac
- Coconut Oil
- Minty Yogurt Sauce
- 1 Cup Plain Greek Yogurt
- 1 Small Shallot
- 1 Large Clove of Garlic
- ⅓ Cup Chopped Mint Leaves
- Zest from 1 Lemon
- Pinch of Red Pepper Flakes
- Heat the oven to 375.
- In a large dry pan, toasted the mustard and cumin seeds until fragrant.
- Transfer to a spice grinder or mortar & pestle and grind into a rough powder, add sumac and set aside.
- Wash & trim the beets, grate them into a large bowl.
- Chop cilantro and shallot, add both to the beets.
- Pour in the beaten eggs, spice mix, quinoa flakes and chickpea flour working with your hands until well combined.
- The consistency should be sticky enough to form into balls.
- Roll 6-8 balls and place them on a plate, heat up a tablespoon or two of coconut oil in a large pan & allow it to melt.
- Cook the burgers two at a time in a pan, forming into patties only just before placing them onto the heat.
- Sear both sides to form a crust, then transfer to a cookie sheet.
- Continue like this until each patty has been seared, then finish in the oven for 20-25 minutes. While the burgers are cooking, make the yogurt sauce by mincing the shallot & the garlic then mixing them into a bowl of yogurt.
- Add the chopped mint leaves, lemon zest and red pepper flakes to taste.
- Cover and let sit in the fridge for at least 30 minutes.
- Once the burgers are done, take them out and let them set on the hot sheet for 5 minutes.
- Take this time to saute slices of halloumi for each burger.
- Arrange a hefty scoop of yogurt on to a piece of soft sourdough, top with a leaf of romaine, beet burger & slice or two of browned halloumi, finishing with a squeeze of lemon.