Potential and a Pot of Lentil Stew

Ever since the adjustment from my chiropractor today, I’ve been challenged with the words he spoke over me.

“You are pure potential”.

Wow. I really needed to hear that.  ”And you need to eat more.”

Ok. I probably needed to hear that too. No doubt that statement came from him palpating my bony skeleton, but I’ll deal with that one in a moment.

Back to the first statement. I was lying down on his table, face resting on that white, thin, crinkly paper. Breathing slowly, deeply. Crack. There goes the middle of my spine. Then he said it, “You are pure potential”. Crack. There goes something in my soul. It shocked me. I felt strange even thinking about myself. I’ve been so focused on taking care of a new baby lately, I’ve rarely thought about myself.

His hands felt along my neck and shoulders. Crack. The doctor shifted my crooked neck bones back into proper alignment, misshapen from the tension I carried into his office.

With all the kinks in my vertebrae that come with stress, energy in my spine was blocked and building up. The adjustment I received helped align my spine so that energy can readily flow throughout my body. This provides space for healing. And with healing comes great potential. Potential for what? I do not know.

But I know I can’t function being so tightly wound. Like my spine, my soul feels blocked and energy is backing up. The twists and presses from the doctor allow my spine to release and move into a position of health. I am realizing I too need to take a slow, deep breath, let go and release in hopes of my soul moving in the direction of healing as well. Because when I let go, I am pure potential.

And now back to the comment directed toward my adding meat to my bones. I made this lentil stew to help.

 

Lentil Stew

Adapted from the back of the bag

 Ingredients

1 T coconut oil

1 1/2 onions, chopped

4 clove garlic, chopped

6 carrots, coarsely chopped

1 lb lentils (sprouted)

5 cups vegetable broth

1-2 bay leaves

1 t dried thyme

1/4 t black pepper

1 t salt (or to taste)

1 bunch fresh kale, chopped

1 bunch spinach, chopped

In a 6 – 8 quart pot or Dutch oven, heat oil over medium-high heat.  Saute onions, garlic, and carrots until soft, about 10 minutes.  Add lentils, broth, bay leaf, thyme, pepper, and salt. Bring to a boil. Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes. Stir in kale and spinach. Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender. Makes 8 servings.

**Lentils can be cross-contaminated with wheat. For information about how to make sure your lentils are not contaminated check out this post here.