To love oneself is the beginning of a lifelong romance.
If you’ve been following along with these monthly ramblings then you’re well aware of my suggestion that we make an effort to kick our habitual patterns, be mindful of our spin etiquette, and be totally present in each spin class we attend. How’s it going? Have you managed to make a new friend or two yet? Or, have you been able to convince a loved one or partner to join you for a spin inspired sweat session? If not, what are you waiting for?
Speaking of loved ones, Valentines Day is quickly approaching and love is in the air! If you’ve already met your dream fella or lady, bravo! If not, why not head out to a spin class on February 14th..because you just never know who may end up sitting beside you in that hot sweaty spin room … ooh lala.
In an effort to keep up with my 2017 intention of love, and with whole body health in mind, I contacted the lovely ladies at The Gut Lab and asked them to share a secret or two on loving yourself, and your guts in particularly. I’m not sure if you’ve noticed, but your gut and your brain are in a relationship, and you need to keep both of them happy in order to maintain that healthy bod. That being said, your challenge for this month is a simple one- to love yourself. If you haven’t made the commitment to your health and wellbeing yet then perhaps it’s time to ask yourself why? Because, as Annie Dillard put it- how we spend our days, is of course, how we spend our lives, and what better way to spend a life than with an abundance of self love?
Love yourself, accept yourself, forgive yourself, and be good to yourself, because without you the rest of us are without a source of many wonderful things.
Dr. Leo Buscaglia
… and if you can’t find it in you to love that reflection in the mirror just yet, then why not begin by loving this soup.. because your guts will sure love it and your brain will eventually follow suit :)
Grandma's Borscht- Courtesy of The Gut Lab
2 L The Gut Lab Chicken Bone Broth
2 cups organic crushed tomatoes with juice
3 Tbsp coconut oil
1 cup shredded cabbage
1 cup chopped celery
1 cup shredded carrots
2 cups shredded beets
1/2 cup diced mushrooms
2 medium yellow onion- chopped
himalayan salt + pepper to taste
organic milk kefir or plain organic yogurt to serve
This soup brings us back. It reminds us of our grandmother, who used to make it, then our mother after her, using her own home made bone broth as a base. If I close my eyes the taste + smell takes me right back to eating this as a little girl- bowl, after bowl, after bowl.
1. in batches, add all veg (minus onion + mushroom) to food processor until shredded to small pieces.
2. saute all veg in large pot with coconut oil until tender yet firm. (may have to do in batches also depending on pot size)
3. add TGL chicken bone broth + crushed tomatoes. simmer for another 15-20 minutes. add s + p to taste.
4. serve with organic milk kefir or plain organic yogurt.
tip: if you like your borscht a little thicker, whisk in a little arrowroot powder!
You can check out more about these incredible sisters at their website: http://www.thegutlab.ca.