“There is a powerful delegation in us that
lobbies every moment for
How will you ever find peace
unless you yield to love
the way the gracious earth
does to our hand’s
• from “The Way the Forest Shelters” by Rabia of Basra (c717-801), translated b Daniel Ladinsky
Let the birds take your clothes
Let the waves undo your holding back
Let the vines unravel your tired mind
And the earth savour your sweat and tears.
Let your stories burn off like rising mist,
As your past and the false floors of curbed self love
Dissolve into butterfly wings and fire flies
As your edges blur and your Planetary Self ignites.
Let the trees bathe your breath
Let the meadows embrace you
Let the mountains and the bees remind you
Let the sky flood in and allow the clouds to guide you.
Let your undoing be as total
As your becoming is beautiful –
And when the living world has climbed inside
Enough for you to feel four legs, scales and wings.
May you finally know yourself alive as all things –
Indivisible and responsible
Reborn into wholeness
Natural, Sacred and Wild
This soup is wonderfully nutritious and relieves the digestive system after Christmas Days of indulgence. It is warming and comforting, making it the ideal meal to enjoy on cold winter days.
2 medium-sized red onions
4 cloves of garlic
a sprinking of black mustard seeds
red chilli flakes
a sprig of fresh thyme
a thumb-sized piece of fresh ginger, peeled and finely cubed
2 tomatoes - diced
1kg carrots - scrubbed, topped and tailed, diced
2 sticks of fresh celery - sliced
2 potatoes, washed and diced with the peel on
two handfuls of red lentils, carefully washed
Heat the pot with the mustard seeds until they pop, add the chilli flakes and roast gently, then coat the bottom of the pot with olive oil, gently fry the onions until glazed, add the garlic and the ginger. Stir for a moment (clockwise) and then add tomatoes, carrots, celery, and potato. At this stage you can also add the sprig of thyme and the bay leaves, if you have a bit of fresh dill at hand, toss in a stalk! Then add the red lentils.
Let the flavours infuse, stirring gently for another moment, add salt and pepper. Then cover with boiling water, roughly a litre and let the soup boil up first and then simmer for approx. 45 minutes. When all vegetables and the lentils are done, take the soup off the heat take out the bay leaves and sprig of thyme, and using a stick blender, create a smooth elixir. At this stage, you might also want to readjust the seasoning.
Serve with chopped dill and freshly made bread.
I said: what about my eyes?
God said: Keep them on the road.
I said: what about my passion?
God said: Keep it burning.
I said: what about my heart?
God said: Tell me what you hold inside it?
I said: pain and sorrow?
He said: ..stay with it.
The wound is the place where the Light enters you.
This, above all, with bring happiness to your life and to those around you.
(extracted from zenhabits.com)