Morning Ritual ￨ Rest & Digest

How do you start your day? Be honest… Do you greet the day with intention? Or does chaos reign each morning? It’s no secret that many of us have aren’t morning people, we’d rather hit the snooze button a few (dozen!) times than develop a morning routine. Some of us habitually reach for our phones before we’ve barely opened our eyes. Unfortunately, our reluctant waking may set us up for a less magical day and a less restful night. By creating a morning ritual infused with feminine energy, we give our parasympathetic nervous systems an opportunity to enter a rest & digest cycle. As we journey through the late spring woods, consider how you might revamp your own morning rituals. 

What am I reading?

The Alchemy of Flowers by Laura Resau
https://bookshop.org/a/111301/9781400349098

The Anatomy of Awakening: The Five Hidden Codes to Activate Self Healing, Unlock Your Higher Consciousness and Live Your Divine Destiny by Dr. Sue Morter
https://bookshop.org/a/111301/9781401998608

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Can’t Hold Us by Macklemore 

What’s for dinner?

Lentil Salad

Ingredients:

For the salad

• 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned
• 5 cups water
• 1 medium english cucumber, diced
• 1 cup diced small red onion
• 1 medium red bell pepper, seeded and diced small
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta, optional I used Violife vegan feta
• 3-4 cups arugula or baby spinach, optional

For the dressing:

• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons agave
• 2 teaspoons dijon mustard
• 1 clove garlic, minced
• 1 teaspoon salt
• few shakes ground black pepper

Instructions:

• Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl.
  
  
• Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils.
  
  
• Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined.
  
  
• Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy! 
  
  

Watermelon Salad W/ Feta & Mint

Ingredients:

Dressing:

2 tablespoons olive oil

3 tablespoons fresh lime juice

½ minced garlic clove 

¼ teaspoon salt

For the salad:

5 cups cubed watermelon

1 cup diced cucumber

¼ cup thinly sliced red onion

⅓ cup crumbled feta

1 avocado, cubed

⅓ cup torn fresh mint or basil leaves

½ jalapeño or serrano pepper, thinly sliced, optional

Sprinkle sea salt