WELCOME TO DAY 8
“I do my best then I let go and let God.”
Yesterday in Day 7 you explored this adventure that there is a way through every block!
Today we're embracing the 3rd Sutra, “When the time is on you, START, and the pressure will be off.”
In truth, we all know within our deepest selves what changes need to be made.
Worry and stress about ‘what if’ scenarios will only lead to more suffering and paralysis.
This is the mind’s play and you’ll end up running in circles.
The Universe is in CHANGE.
Change is constant so why not embrace it?
Take the first step, no matter how small, and you will feel the pressure immediately start to ease up.
This will give you the momentum to keep changing and growing.
AUDIO MEDITATION
Make yourself comfortable - lie down on your back with your legs supported.
Press play to LISTEN to the audio meditation below.
JOURNAL
Write in your journal AFTER you listen to the AUDIO mediation above.
“When I start the pressure will be lifted. What am I changing? What is my first step?”
Ask for guidance. Be ready to receive!
DAY 8 CLASSES
KUNDALINI - FLEXIBLE SPINE
GENTLE YOGA FLOW + EFT
Includes EFT Emotional Freedom Technique (tapping) for physical healing and emotional balance.
Essential Oil: Motivate
THAI CHICKPEA CURRY
THAI CHICKPEA CURRY
Absolutely one of my favourite curries!
You can use fish or organic free range chicken if you’re not partial to chickpeas.
(Serves 8)
4 x cups organic Chickpeas (Soak overnight) Drain your soaked chickpeas and tip them into a saucepan. Add cold water until you have twice the volume of the chickpeas. Bring the water to a boil, then turn the heat down and simmer for 45 mins until tender. (Chickpeas should be same colour through when cut in half).
2 medium onion
4 cloves garlic
3 x tsp ginger
1 cup coriander
2 Tbsp coconut
1 x Tbsp Ghee or sesame oil
1 x tsp grated fresh turmeric
2 tsp ground garam masala
3 tsp of Celtic or Himalayan salt
1 tsp chilli flakes
2 cups organic coconut milk
12 ripe cherry tomatoes cut in half
3 cups x spinach leaves or greens of choice
PREPARE:
Process onion, garlic, ginger and corainder to a smooth puree.
Gently heat ghee or sesame oil and add mixture stirring with wooden spoon.
Add turmeric, garam masala and chilli flakes and stir for another minute.
Stir in chickpeas until coated with curry. Let simmer for 10 minutes.
Add spinach leaves until steamed.
Garnish with fresh herbs and optional avocado and greens.
