hawaii

book writing + grass growing

Hello!

So . . . I feel like I have definitely overwhelmed myself with the long list of things to accomplish on my Fall Underway Bucket List.  I think I have an attention problem when it comes to these things. I start working down one road and then all of the sudden I find myself in an internet rabbit hole of comparing myself to others, having identity crisis and feeling like I am so far behind.

The good thing about this is that I would MUCH rather feel overwhelmed and inspired instead of lazy and lackluster. I am working on things, but I think I need to organize my free time better.

This giant, weekly, color-coded calendar should help!

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Even though I don’t feel like I am doing things “right”, at least I am doing them. For instance, I was able to write 3900 words of my Lifestyle Jumpstart Program!

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I haven’t quite settled on a name, but this would be year number 3 and it keeps getting better and better!  So much so that I have decided to type up all the details and checklists down so that one day soon, I can turn it into an ebook and share this information with others.  Right now, its a mad rush to get the bare bones down so I can send it out to the 5 or 6 of us that will be participating with me this year starting November 1st. I’ll be documenting it again this year with hopefully even more detail.

In a nutshell, the Lifestyle Jumpstart is a 3 week program designed to give your body and mind a jumpstart into a healthy lifestyle.  If you have ever wanted to learn how bridge the gap between yourself RIGHT NOW and the start of a healthy lifestyle, this is what you need to do.  The program cuts out all foods and habits that your body finds difficult and it also incorporates practices to help you refresh your body and mind using simple health tools.

Check out last years journey on my WEIGHT LOSS page.

Because it’s only 2 short weeks away, I have started growing 2 trays of wheat grass to use for almost daily shots and wheat grass enemas.

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 . . you read that right . . .

The wheels are also turning about documenting how to grow wheat grass for another possible ebook, too!

On a personal note, the husband and I had a really nice dinner the other night.  This was a welcome surprise since we’ve really been striking out on the meals out and getting poor food and/or service. Of course, sometimes the best things come together when you don’t plan them.  Food and service were great, it just happened to be sunset and I even found parking close to the restaurant which for me is unheard of.

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I’m really going to miss having him around the next couple months, but I know we both will be busy working on our futures and will come out stronger on the other side.

In the meantime, back to work!

 

Butternut Carrot Ginger Soup {vegan + gluten free}

Fall isn’t really a thing in Hawaii . . .

But, the influence is strong, especially with all the pumpkin and squash making its way over from the mainland. Nevertheless, I still enjoy making comfort foods from the seasons for which I miss dearly.

This recipe combines two of my favorite soups into a hearty, vegan + gluten free meal that is also cleanse friendly!

BNutSquash

Yield 14 Cups
(8-10 Servings)

INGREDIENTS:
1 (3lb) Butternut Squash – peeled, seeded and medium diced
1 lb Carrots – peeled and diced
1 (medium) White Onion – diced
4 Cloves Garlic – minced
1 # Ginger Root – peeled and minced
1 can (13.5oz) – Coconut Milk
1 tbsp Vegetable or Olive Oil
6 Cups Water
Salt + Pepper, To taste

EQUIPMENT:
5qt Stock Pot
Blender

1.) Heat up oil in a 5qt soup pot.  Add minced garlic, ginger and onion. Sauté on medium heat for about 5-8 minutes or until onions soften.

2.)Add in diced carrot and butternut squash.  Sauté all together for about 5 minutes.

3.)Add 1 can of coconut milk along with 6 cups of water, salt and pepper.  Turn heat up and bring to a boil.  Once soup is boiling, turn down to low heat and simmer until the squash and carrots are cooked through. This usually takes about 30-40 minutes.

4.)Transfer hot soup into 2 separate batches to a blender.  Before turning on blender, put a kitchen towel on the top to make sure it does not splash out.  Blend on high until thick and creamy.  Pour soup back into pot and serve.

RECIPE NOTES:

*Can be made in big batches to freeze for later use.
*Add small pieces of kale for a nutrient boost.
*Light Coconut milk and be substituted for full fat coconut milk