I feel as though I’m on a precipice, about to leap into an abyss of unknowns. However, in my heart I feel calm and relaxed. Although I can’t see what’s ahead of me, and a storm of uncertainty is raging all around me, somehow I know it will all be okay.
When I was a child and I would jump off a log or something that felt equally high and scary, my dad would always be there to catch me. Just as I knew he would break my fall, I know now that no matter what happens, everything will be okay. Sometimes we have to battle the storm and sometimes it blows by like a gentle lamb, but either way, life seems to have a way of working out just as it’s meant to, even if it doesn’t always fit our plan.
I’ve just recently learned that the home I live in will be put on the market likely next month, so my pets and I will need to find a new place to live soon. I moved to this town nearly six years ago because my parents were here. However, they’re building a house in a remote part of Northern California. I don’t plan to follow them there, but without them here, there’s little tying me to this town. The wind is blowing me in a different direction, but it’s not yet strong enough for me to know which way it’s going.
|Where does your path lead?|
Coinciding with this move, the project that I’ve been working on for the past nine months has just come to an end. It fulfilled me in so many ways; however, I’ve been looking forward to the day when I would have time to expand my coaching practice, revamp my website, and start writing my next book. However, now that I suddenly have the ability to do so, I need to decide where to start and then pick up my feet and move in that direction, which is simultaneously exciting and daunting.
I don’t believe that hardship is necessary for growth, but I do know that when it happens and we make it to the other side, it can give us new perspective. The calm that I feel now, despite so many unknowns, is born of my illness last year.
When I had whooping cough and couldn’t work for three months, the minimal amount of energy I had was expended panicking about money and my future. To help me get through, I decided it was a chrysalis phase preparing me for what was to come. However, when I finally emerged, I did not feel like a butterfly. Luckily, my mom reminded me that a butterfly must first dry its wings before taking flight. I now realize that I’ve been drying my wings for the past nine months. When I do finally leap off the precipice, I’ll be ready to soar.
As this chapter is closing, it doesn’t really feel as though another one is opening. Instead, it feels like I’m at the beginning of a new book whose chapters are yet to be written.
From what I gather from numerous conversations, I’m not the only one who is taking a leap of faith into an uncertain future. What is ending in your life right now? And, what is beginning?
It’s fitting that this time of new beginnings should happen just as we step into spring, which is traditionally a time of renewal and rebirth.
I’ve noticed that when I panic about money, love, career, or any of the other main aspects of modern life, I reap nothing but more panic. However, when I’m calm and accepting of whatever comes, I open the doorway to increased possibility. As a suggestion, when panic, overwhelm, and concern begin to flood your being, acknowledge their presence. Then, take a deep breath and tell them to take a hike. Sometimes the journey is difficult, but eventually it will all work out. Your life is unfolding in magical ways, even when it doesn’t feel like it. Here’s to new beginnings and awakening possibility!
Creamy Chicken and Vegetable Curry
for Grounding and Centering
No matter what’s going on in my life, I always take time for a good meal. It’s what grounds and centers me. Good food nourishes the mind, body, and soul. And, when it’s made with love, it’s like wrapping a warm sweater around your heart. This curry is warm and comforting, the perfect fuel for a leap into the unknown.
Tandoori seasoning is usually used for marinating grilled meats; however, I love it in this dish. And, I love the ease of just adding one spice blend to the pot rather than measuring multiple spices. You can find it in well-stocked groceries, natural food stores, or from a spice retailer. Omit the chicken to make a delicious vegetarian curry.
4 cloves of garlic, peeled and grated
3 three-inch fresh turmeric roots, peeled and grated
1 two-inch piece of ginger, peeled and grated
3 Tbsp. vegetable oil
2 tsp. French grey or Himalayan pink salt
1 small yellow onion, diced
1 Tbsp. tandoori seasoning
½ tsp. cayenne
1 small eggplant, peeled and cut into 1-inch cubes
1 bell pepper (any color you choose), cut into 1-inch squares
1 28-ounce can diced tomatoes
1 16-ounce package frozen green beans
2/3 cup raw cashews
½ cup water
1 lb. free-range boneless skinless chicken breast, cut into pieces
Peel the garlic, turmeric, and ginger, and then grate them on a Microplane into a small bowl. Be careful with the turmeric—it stains everything in sight! Grate the ginger last since its fibers have a tendency to clog up the Microplane.
In a 5-quart Dutch oven or other sturdy pot with a lid, heat the oil over medium heat. Add the garlic, turmeric, ginger, and salt. Stir frequently so the garlic doesn’t burn. Meanwhile, dice the onions and a then add them to the pot along with the salt, tandoori seasoning, and cayenne. Sauté until the onions are soft and translucent, about five to ten minutes.
While the onions soften, cut the eggplant and bell pepper. Add the eggplant, bell pepper, diced tomato, and green beans to the pot, and stir to combine. Cover the pot with a lid and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
Meanwhile, combine the cashews and water in a Vitamix or other powerful blender. Start on low speed and work up to high. Process until smooth, about a minute. Cut the chicken. When the vegetables are soft, add the cashew cream and chicken to the pot and stir to combine. Cover and simmer, stirring occasionally, until the chicken is cooked and the curry is bubbling, about 15-20 minutes. Serve with basmati rice and mango chutney.