In another lifetime I used to “therapy” shop to soothe myself, but the feeling of satisfaction didn’t last long no matter what I bought or how much money I spent. Now, I select lifestyle practices that help me shift my journey toward a continued happy and fulfilling reality.
I’ve implemented a few new practices that I thought I would share with you, in case you’re looking for new ways to transition to another phase in your life.
The Practices and How-to
Practice: redirecting your thoughts, this lifestyle choice is always woven into my daily practices, this way of improving thoughts is different than most, but it works. How to: to do this, I suggest that you find a spiritual teacher that you connect with that is focused on thought transformation. I have a few, Mike Dooley is one of them. I went to one of his presentations years ago; it certainly redirected my way of approaching my life. I had the book below with me, he autographed it, we chatted briefly, he was super nice and very humble. My book shows a lot of wear, it is for me a “bible” of sorts, whenever I’m ready for a new direction, I always read articles or pick up a book that I know will help me embrace my new path.
Practice: spiritual body washing, a practice I recently added that focuses on healing, nourishing, cleansing and purifying our body using the power of water. Whenever you take a shower or bath you just add the powerful practice of spiritual intentions. How to: make your next shower or bath a soul lifting experience; use naturally made products such as: plant based soap, incense, candles and/or beautiful music. You may either express your gratitude (before getting in, I say an intention, then while washing I sing the gratitude song or focus on a new way of dealing with a situation), you can choose to pray or create intentions, talk to your creator, these new rituals are empowering, and turns ordinary cleansing into a spiritual spa experience.
Practice: Eating one plant based meal a day. This new practice is a game changer for me, it came from Suzy Amis Cameron’s book “OMD (one meal a day) for the Planet“, a book focused on eating one meatless/non-dairy meal a day. Now this one is right up my alley, I love vegetables and have been seeking another way to reduce my footprint on the planet. How to: choose foods that have no dairy or animal based products for just one meal every day. I do choose to include eggs and cheese in small amounts, not every time or for every meal. There are a lot of cultures that eat vegetable based meals, so I also make international recipes, it makes a meal fun, they taste wonderful and they’re filling.
Author: Suzy Amis Cameron—environmental advocate, former actor, and mom of five—presents a clear-eyed and accessible guide for you to improve your health and shrink your personal carbon footprint simply by swapping one meat and dairy-based meal for a plant-based one every day.
To read an excerpt of this book, click on the link below:
Practice: Making a gratitude meal, whether daily or weekly. I recently created this to give a meal a bit more meaning. How to: whether you cook or don’t, it doesn’t matter, what matters is that you create a way to add gratitude similar to adding a special ingredient. I express gratitude for the process, the ingredients and the completed meal, I dress the table and I’m sure to enjoy every bite
Practice: aligning yourself with intentions. To amp up my self care/improvement I have four mantras I’ve written in my cellphone notes that I got from one of my spiritual teachers. I look at them every day to remind myself of the journey I’m on. My mantras are lessons, alignment, connection and health. How to: follow the instructions on the top of image below, after you’ve found your four mantras, write them somewhere where you can read them daily.
I thought I would share a wonderful vegetarian version of a classic Jewish Reuben that I recently made. I made this for one, it was delicious and a definite keeper ( I didn’t have Persian cucumbers, so I made an apple coleslaw as my side.)
- 12 ounces mixed sliced fresh mushrooms, such as oyster, cremini, and shiitake (about 7 cups)
- ¼ cup olive oil, divided
- ¾ teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 2 ½ teaspoons prepared horseradish
- ½ teaspoon soy sauce
- ½ cup plus 3 Tbsp. mayonnaise, divided
- 8 slices Jewish rye bread
- 8 slices Swiss or provolone cheese (about 6 oz.)
- 1 cup drained sauerkraut
- Persian (mini) cucumbers, halved lengthwise, for serving
- Preheat oven to 425°F with racks in upper and lower thirds. Divide mushrooms between 2 rimmed baking sheets. On each baking sheet, drizzle mushrooms with 2 tablespoons oil and season with ¼ teaspoon salt; toss to coat. Spread mushrooms in an even layer. Roast, rotating baking sheets halfway through, until mushrooms are golden and crispy in parts, 18 to 20 minutes.
- Meanwhile, stir tomato paste, horseradish, soy sauce, ½ cup mayonnaise, and remaining ¼ teaspoon salt in a bowl until smooth.
- Spread 1 side of each bread slice with remaining 3 tablespoons mayonnaise. Flip and spread other sides of bread with tomato paste mixture (about 1 tablespoon per slice). Top each of 4 slices with 1 cheese slice, about ⅓ cup mushrooms, and ¼ cup sauerkraut. Top with remaining 4 cheese slices and 4 bread slices, mayonnaise sides facing up.
- Heat a large nonstick skillet over medium. Cook sandwiches in 2 batches, pressing gently with a spatula, until bread is golden and cheese is melted, 2 to 3 minutes per side. Serve with cucumbers.