Fear for the Unknown

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Lately I’ve been rooted, stuck in place with gripping quicksand. Not the type of grounded where confidence rules you and your root chakra is aligned. Mine is shaken, all the way up to my core, where I’ve teetered between who I remember and who I’ve become because of the fear. Despite daily affirmations and weekly intentions, I have struggled to find my footing. 

Digging deep within and exploring our darkest corners can shake us. Finding what is hidden in our souls can tempt to break us. But our courage can strengthen us. Allow us to stand up and fight the demons taunting us and challenges holding us back. 

My wings are itching to fly, take me to new grounds and newer experiences. I’m itching to break the limitations I’ve created and soar. 

Who doesn’t want that freedom? 

Yet, the unknown can be intimidating. It can hold us back from finding greatness because we prefer to stay comfortable. However, I vowed to break this new routine—a routine that goes against my being. I vowed to remind myself of the strength I have always carried, the wilderness that has always guided me, and return to the free-spirit that has longed to wander this earth with an open and wild heart.

Trusting the universe, and allowing for what’s in my heart to manifest, gives me the freedom to flap those wings and understand the balance between soaring amongst the stars and returning to my home on Earth to ground and recharge. Believe in my dreams and accomplish my goals. Most importantly, live the life I have always dreamed of. The life I deserve. The life I have ached to experience.

It is so much easier to allow the weightless wings to guide you than the weight of fear to control you.

We can have all we want if we remove the uncertainty of the unfamiliar and explore it with an open mind.

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Pumpkin Carrot Soup Recipe

Pumpkin Carrot Soup

This is my favorite go-to soup recipe, especially in the fall. There is nothing better than a warm cup of soup that mixes the perfect balance of fall flavors. Living in Miami, we do not get the different seasons like so many other states do, so this recipe gives me a sense of being somewhere cool as I watch the fall leaves turn orange and red in my mind’s eye.

It is also great for any season. I made this yesterday and it was delicious, even if it is still summer. Toast some bread, or make some homemade croutons, and you have a wonderful meal.


Ingredients:

1 medium pumpkin {any kind}, peeled and seeded, cut into chunks

1 large onion, peeled and cut into chunks

4 garlic cloves, peeled

2 carrots, peeled and roughly chopped

3 cups water {may use vegetable stock instead}

1/2 tsp nutmeg

salt and pepper to taste

1/2 cup of creamer optional {may use coconut creamer as well—delicious}


Instructions:

  1. Combine the pumpkin, carrots, onion and garlic cloves in a saucepan with the water, or stock.
  2. Bring to a boil, and then reduce heat to a simmer and cover. Cook until the carrots and pumpkin are tender.
  3. Once the vegetables are cooked, transfer your soup to a blender and blend all the ingredients until they are smooth and creamy.
  4. Bring the soup back to the saucepan and cook on simmer, adding creamer if you choose, nutmeg and salt and pepper. Allow it to simmer until flavors are blended.
  5. Serve and enjoy!