My practices this year all center around being “fit to serve” with my foundational practice being eating a healthy diet of nutritious plant based whole foods.  I have been eating this way for 5 years, and I have noticed over this time period how much my relationship with food and the earth have changed.  I now celebrate when I eat an apple or carrot or celery where as before it felt like a punishment or a dietary restriction that I had to eat to keep from gaining too much weight.  Now I celebrate the life and healing these foods bring into my body. 

Another regular practice that gets me fit to serve is Breathe, Welcome, Transform.  In this practice we learn to welcome all that is within us and hold it with compassion.  Though this practice I have become aware of how much I am disconnected from my body and as I learn to love myself and hold myself with compassion, I see eating plant based whole foods as loving.  I want to eat this way because it is the best way to love and care for my body. I share this way of eating with you because I love you too and I want to love and care for your body as well.

An offering from Deanna Hollas

Engine 2’s Lentil Soup (serves 8 – 10)

Ingredients:

1 large onion, chopped

1 bunch celery, chopped

4 – 6 cloves garlic, minced

8 carrots, chopped

2 cups red lentils (rinsed and drained)

5-6 cups vegetable broth

5-6 cups water

Tony Chachere’s seasoning to taste (or use salt and pepper)

1 bunch kale, torn into bite size pieces

In a large pot, sauté onions in 2-3 Tablespoons ofbroth.  Add garlic, celery, and carrotsas you chop them and continue to stir and sauté.  Add the broth, water, lentils andseasoning.  Bring to a boil and thensimmer for 10-20 minutes until lentils are soft.  Add kale and cook for 5 more minutes.