Nourish
VERB (transitive)
Pouring into our cup, our container… when our cups are filled with nourishment, we blossom and grow. We sprout new ideas, we are in flow, we compare ourselves less to others, we feel rejuvenated, alive and satiated. The vegetation at the banks of the river, as the waterfall flows with its abundance of intelligent and nourishing water, is provided for. And we are that same source of nourishment. We are the waterfall within.
This week’s theme, Nourish, is a dedication to providing ourselves with what we need for balance, great health and growth. This extends to all areas of life -
What does a nourishing morning routine look like in your life?
A nourishing day a work?
A nourishing meal?
A nourishing relationship with our friends, spouses, kids and loved ones?
A nourishing relationship with ourselves where we’re not judging ourselves or comparing ourselves or resisting who we are.
Allow nourishment to flow throughout you this week - take care and move in the direction of the highest pulsing version of who you really are.
With love,
Sarah
Flows: Nourish
This is the recommended schedule of flows for Nourish.
M - Royal & Strong: Kemetic Yoga & Workout Fusion
T - Gratitude & Self-Empowerment Flow (Aura Cleansing)
W - Good Morning Flow (444Hz)
T - Womb Awakening Kemetic Yoga Flow (432Hz)
F - Cotton Candy Skies: Feel Good Flow (432Hz)
S - Rest
S - Regeneration and Healing (432hz) Soundscape Meditation and Journaling (15 min)
Weekly Journal Prompt
As an inspirational morning ritual, the weekly journal prompt is designed to be a focal question to reflect on each morning. You can also use this question to start your journal entry for the day.
How do I show up as the highest version of myself today?
Recipe of the Week
COCONUT CURRY NOODLES
This recipe is delicious, light but also filling.
Serving size: approximately 4 ppl
Ingredients:
Korean Sweet potato noodles (1 pack), Red Cabbage (half of medium cabbage), Dino Kale (one bundle), Carrot(2 large carrots), Red Bell Pepper (1 medium), fresh garlic (5/6 cloves, peeled), fresh ginger (thumb sized slice), sun-dried tomatoes, Coconut Milk (1 cup)
Spices (Turmeric, Onion Powder, Garlic Powder, Paprika, Sea Salt, Curry Powder, Black Pepper) season to taste
Instructions:
Prepare vegetables by shredding red cabbage, thinly slicing Dino kale, thinly slicing red bell pepper and shredding carrots. Put to the side.
On low to medium heat, sauté chopped garlic and chopped ginger in an oil of your choice (I use avocado oil).
Bring a pot of water to boil and add sweet potato noodles.
In the garlic/ginger pan, add one can of coconut milk and spices. Cook on a low simmer, stirring occasionally.
Once the noodles are al dente, remove from pot, strain, rinse with cold water and add to a large bowl.
Add sliced/shredded vegetables to the noodle bowl and stir.
Once the curry coconut sauce has turned to a warm golden color and cooked down a bit, you can remove from heat and pour over the noddles.
Slice sun dried tomatoes (you can use cooking scissors) and add them on top or stir them in like the vegetables.
Sprinkle a little paprika or extra curry seasoning on top.
Enjoy =)
“We must never stop dreaming. Dreams provide nourishment for the soul, just as a meal does for the body.”― Paulo Coelho
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