Where You Eat Matters: 20 Ayurvedic Eating Tips

Where do you eat? 

For decades I have been teaching and writing about the three pillars of the Ayurvedic diet:  

1. How you eat : calm, relaxed and not on the run.
2. What you eat : whole foods, seasonal foods, body type foods.
3. When you eat : bigger lunches and lighter suppers in sync with the body’s biological circadian clocks. 

New science based on the time-tested wisdom of Ayurveda suggests one more pillar— where you eat!  Where  you eat has been found to curb levels of obesity, boost energy, and improve mood. ^1-5                                             

Today, most restaurant chains sport uncomfortable plastic or cold steel chairs on concrete floors with excess air conditioning refrigerating the loud, echoing room—all strategically aimed at getting us in and out fast!  The experience of eating a meal in a warm, cozy room full of ambiance is out of style. However, science suggests eating in unwelcoming environments negatively affects your digestion.
The ambiance of where you eat is a rasayana or longevity medicine in Ayurveda. Acharya Rasayana  is a form of behavior therapy that focuses on securing longevity by changing one’s behavior.  Vihara Rasayana  deals with a change in lifestyle. Both of these rasayanas suggest environment, ambiance, and location of eating have a powerful effect on health. This ancient theory is now backed by modern science. ¹⁴  

The Science of Where You Eat  

In one study, 49 elderly adults ate the same meal in two different locations—one in a traditional restaurant and the other in a staff cafeteria. The nice restaurant setting had a positive, cozy ambiance. In this environment, subjects consumed significantly more energy from their food compared with in the meal in the starkcafeteria. ¹  

In a Dutch nursing home, 22 subjects were fed in a comfortable environment with a positive ambiance, then in a standard cafeteria. Dietary intake for both groups was insufficient at the beginning of the study. The group with the more pleasing environment experienced greater weight gain (which was a positive change in the nursing home) and improved nutritional status. The study concluded thatimproving the ambiance of food consumption is a must do for stabilizing health of nursing home residents. ²  

In another study, 28 women compares their moods after eating in both pleasant and unpleasant ambiences. They studied the effect this had on the endocannabinoid system, which is suggested to play a regulatory role in mood. This was the first human study that demonstrated positive effects on mood from a pleasant eating environment and negative effects from an unpleasant one. ³                                             

Obesity continues to be a major public health problem, affecting ~33% of adults and 20% of children in the US. ⁴ A study by the American Heart Association found feeding children in a healthy environment   was actually more important than  what  they were fed. ⁵ They concluded parents and caregivers can create an environment that helps children develop healthier eating behaviors early in life, which can reduce the risk for excess weight, obesity, and cardiovascular disease in the next generation. ⁵  

So if you’re looking to make the most out of every meal, consider making your dining room more comfortable and restful!

The Ayurveda of Where You Eat  

According to Ayurveda, the environment where one cooks and eats should be sattvic  (peaceful, calm, positive, and loving). Remember the old Vedic saying, “If you eat standing up, death looks over your shoulder.” Simply being aware of how, when, what, and  where  you eat may offer surprising health benefits. 

21 Ayurvedic Eating Tips  

1.  Eat your main meal at midday.                                             

Studies suggest digestive strength is greater at midday and weaker at night. Start with a small breakfast that is big enough to get you through to lunch without hunger.  Make lunch your main meal  and have nothing until supper. Make supper as small and as early as possible, but eat enough to get through to breakfast without needing more food. ⁶

2.  Be sure the stomach, bladder, and bowels are empty before eating.  
Eat only when you are hungry. Eating just two meals a day is fine as long as you remain satisfied throughout the day.

3.  Eat predominantly a plant-based, whole food, minimally or completely non-processed diet, and, if needed, small amounts of meat (only a~10% of the diet).  

4.  Instead of grabbing a snack when craving food between meals, drink water.                                             

Studies suggest many cravings for food are actually just a need for water. ^7,8 Use this tip to avoid snacking between meals. 

5. Pre-hydrate your stomach for optimal digestion.  
Studies suggest digestive and weight loss benefits from drinking a glass of water 30 minutes before a meal. ⁸ This hydrates the bicarbonate acid buffer layer in the stomach, which allows the full production of stomach hydrochloric acid. However, too much water very close to a meal can dilute essential stomach acids needed for digestion. ^7,8

6.  During your meals, sip room temperature or hot water in an amount needed to create a soup-like consistency of the food and water in your stomach.
 
7. Do not drink iced beverages during meals . 

8.  Do not eat while upset, angry, or distracted. Eat sitting down in a relaxed, casual manner.
 
9.  Bring everything to the table so you don’t need to get up once you start eating.  
Whenever possible, designate a server so this is easily accomplished.
10. Say grace or give thanks.                                             
Studies show that a pre-meal ritual actually improves digestion. ⁹

11.  Clear your mind and look at your food while eating.   

12. Eat slowly and chew your food thoroughly.  

13.  No TV, mail, reading, or distractions during your meals . 
Enjoy pleasant company and zero business talk while eating your meals.

14.  Avoid leftovers.  
If you do have leftovers, do not save food for more than 24 hours.

15.  Avoid over- or under-cooked food.  
Studies suggest over-cooking can be harmful and under-cooking can make it difficult to assimilate certain nutrients. ¹⁰

16.  Eat a balanced meal: a plate that is ½ veggies, ¼ starches, and ¼ protein. Add healthy oils in small amounts.  

17.  Try to include all six tastes in each meal: sweet, sour, salt, bitter, pungent, and astringent.  

18.  Avoid heavy food at night, such as yogurt or cheese .

These foods are heavy, warming, and best eaten in the middle of the day when your digestion is strongest.

19.  Eat more seasonal foods.  

20.  Eat supper early and maintain a 13-hour fast from supper to breakfast.  
Studies show this supports healthy weight loss and blood sugar levels while resetting metabolism. ¹¹

21.  Take time after the meal to rest for 5-10 minutes. If possible, rest on your left side and then take a short walk .

Studies show that this improves digestion and balances blood sugar. ^12,13
Do you follow any of  these Ayurvedic eating tips? What have you noticed?

We Recommend

Science Behind Slow Eating

Dr. John Douillard, DC, CAP is the author of seven health books (including bestselling Eat Wheat and The 3-Season Diet ), seven online courses (including new Yoga Journal course Ayurveda 201 on Ayurvedic Psychology), and numerous free eBooks . He is a former NBA nutritionist and creator of LifeSpa.com—with thousands of free articles, resources, and videos. LifeSpa is a leading wellness resource, with nine million+ YouTube views and over 130k newsletter subscribers.

References

1. https://www.ncbi.nlm.nih.gov/pubmed/15750662
2. https://www.ncbi.nlm.nih.gov/pubmed/11330991
3. https://www.ncbi.nlm.nih.gov/pubmed/25962070
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4583099/
5. https://www.sciencedaily.com/releases/2020/05/200511092923.htm
6. https://www.ncbi.nlm.nih.gov/pubmed/24838678
7. https://www.ncbi.nlm.nih.gov/pubmed/8287852
8. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2743119/
9. http://www.npr.org/2013/06/20/193488219/what-makes-rituals-special-join-us-for-a-google-conversation
10. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/
11. http://jamanetwork.com/journals/jamaoncology/article-abstract/2506710
12. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3119587/
13. https://www.ncbi.nlm.nih.gov/pubmed/22668689

Categories: Diet + Detox , Diet and Seasonal Eating , Emotional Health , Optimal Weight Tagged: #3SeasonDietChallenge , ayurveda , ayurvedic , circadian , diet , digestion , digestive health , eating , meal , seasonal , tips

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How to Make a Face Mask

Help the efforts of medical workers by sewing much needed face masks, or just make one for yourself.

Materials:

•            100% cotton, woven fabric. Cut out 2 pieces of fabric 9" x 6"

•            Cotton flannel is nice for the backing, but not necessary.

•            Elastic, 14" length (7" for each side of the mask).

You can use 1/8", 1/4" flat elastic or rope elastic.

INSTRUCTIONS:

Place fabric right sides together and pin.

Note: The elastic is stitched between the 2 layers of fabric. If you are using cord elastic knot the ends so the elastic does not pull out while wearing mask. Be sure to attach the elastic into the short sides of the rectangle as shown.

Stitch with 1/4" seam allowance, making sure to catch the elastic in each corner, leaving a 3" opening on one of the long sides of the rectangle.

Turn the mast inside out through the opening you left. 

Press.

Pin 3 tucks on each side of mask, make sure tucks are folded in same direction.

Topstitch the edge all the way around the mask, stitching the opening closed, and stitching the tucks flat at each side of the mask.

Stitch again 1/4" away from edge to reinforce.

Final Constructed Face Mask

Wallah! 

You have your mask complete.

EGG PLANT LASAGNA

How to Make The Most Amazing Eggplant Lasagna. This is the Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. 

Looks 👀 what I made for lunch to eat when I break my fast at noon!!!! First time making - eggplant 🍆 lasagna with portabella mushrooms, crushed baby seaweed, and freshly spiced!!! Surprisingly, for someone who really did not like cooking for decades. I had so much fun and a wonderful morning in the kitchen singing while cooking.

Note: I ended up cutting up fresh tomatoes instead of the canned suggested in this recipe. I also modified it some, by adding the mushrooms instead of the meat. And next time, after baking the egg plant I'm going to remove the pealing.

INGREDIENTS

EGGPLANT

2 eggplants, sliced lengthwise (1/4 inch thick)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

SAUCE

1 pound sweet Italian sausage or ground beef

1/2 large white onion, minced

3 cloves garlic, crushed

1 (28 ounce can) crushed tomatoes

12 (6 ounce can) tomato paste

1 (8 oz can) tomato sauce

½ cup white wine

½ cup chopped fresh basil

1 teaspoon ground oregano

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup + 2 tablespoons chopped fresh parsley (divided)

CHEESE

15 ounces ricotta cheese

1 large egg

½ teaspoon salt

⅛ teaspoon ground nutmeg

1 pound deli sliced mozzarella cheese

1 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

2. Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.

3. Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. 

4. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).

5. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

6. Lightly grease a deep 9x13 pan.To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese. 

7. Bake in preheated oven for 30 to 35 minutes. Serve hot.

Chicken noodle soup Crazyrunninggal’s recipe

My Homemade chicken dumpling soup!

Made the old fashioned way by boiling a whole chicken, you can toss in any vegetables, noodles or pasta & dumplings and it’s going to be amazing. And everybody knowns Chicken Soup is the best soup for a cold!

NUTRITION INFORMATION:

Serving: 464gCalories: 277kcal (14%)Carbohydrates: 32g (11%)Protein: 22g (44%)Fat: 7g (11%)Saturated Fat: 1g (6%)Cholesterol: 60mg (20%)Sodium: 563mg (24%)Potassium: 669mg (19%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 3525IU (71%)Vitamin C: 5.1mg (6%)Calcium: 48mg (5%)Iron: 1.7mg (9%)

How to make this good old fashioned chicken noodle soup

Yes there’s more steps than quick and easy chicken noodle soup recipes, but it is so worth it because this broth is something money can’t buy!

Simmer (don’t boil!) a whole chicken with broth flavourings (celery, carrot, garlic, peppercorns, herbs) for 1.5 hours to 2 hours until the flesh is tender enough to shred without effort;
Remove scum that floats to the surface once or twice;
Remove the chicken and the carrot etc;
Shred the chicken. You’ll need just under half for this recipe, save the rest for other uses;
Make it even healthier – and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.
Sauté onion, garlic, carrot and celery slowly – The slower, the better! The vegetables become sweeter with a more intense flavour;
Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;

Serve!

Best pasta for Chicken Noodle Soup

You can use any type of noodles or pasta for Chicken Noodle Soup. Short twisted egg noodles and pasta shapes are ideal – for ease of eating.

I tend to use whatever I have. For long straight pastas like fettuccine (which is what I used because I had it), just break them into 3 or 4 pieces for ease of eating.

Ingredients

HOMEMADE BROTH:

1.8 kg / 3.5 lb whole chicken , rinsed and cleaned, the best quality you can afford (Note 1)
1 head of garlic , cut in half horiztonally
2 carrots , cut into chunks
2 celery ribs , cut into chunks
2 onions , peeled and cut into quarters
1 tbsp black peppercorns
2 bay leaves , fresh or dried
4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
9 - 10 cups (2.25L) water

SOUP:

1 tbsp olive oil

1 large onion , diced

3 garlic cloves , minced

2 medium carrots , cut in quarters lengthwise then chopped

2 celery ribs , cut into 1 cm/ 1/2" thick pieces

2 cups shredded chicken (from homadme broth)

2 litres / 2 quarts homemade chicken broth (above)

200 g/ 6 oz egg noodles or pasta of choice (Note 3)

2 - 3 tsp Vegeta or other stock powder (Note 4)

1/2 tsp black pepper

4 thyme sprigs , optional

1 bay leaf , optional

1 tsp Gourmet Vega

Finely chopped parsley , for garnish (optional)

Dumplings (optional):

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon white sugar

1/2 teaspoon salt

1 tablespoon margarine

1/2 cup milk

Add all ingredients to list

Directions:

Cook
15 m

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. 

Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve. 

To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. 

Nutrition Facts:

Per Serving: 105 calories; 2.4 g fat; 18 g carbohydrates; 2.8 g protein; 2 mg cholesterol; 386 mg sodium. Full nutrition

                  


How to ensure your soup broth is clear

One of the things we all love about a great chicken noodle soup is how clear the broth is. Transparent – yet full of flavour! There’s a few tricks to the clear broth:

Simmer the chicken really gently. Harder boil gets the chicken jiggling around = murkier broth
Scoop the scum off the surface (#2 in photo below);
Let the broth settle (or refrigerate overnight). You’ll find that the bottom of the broth becomes darker as “stuff” settles on the base of the pot. Then gently pour the broth into the soup pot, leaving behind the darker broth that settled to the bottom of the pot;
Don’t brown the sautéed onion, carrots and celery. Brown veggies = brown broth!
Don’t stir the pasta while it boils. That activates the starch in the pasta, making the broth cloudier.

Getting Back At It... Lessons Learned as I Run a 5K each day in 2020...

Run a 5K ea day in 2020.

…Lessons Learned volume 1.

Let every man or woman here, if you never hear me again, remember this, that if you wish to be great at all, you must begin where you are and with what you are. He who would be great anywhere must first be great in his own Philadelphia. ~Russel H. Conwell

Getting Fit!

Running a 5K each day this year! 

❤️🚴🏽‍♀️🏃🏽‍♀️☕ 

Go at it with an Open Mind,
and Open Heart!

Thank you for supporting me as I get myself back out there exercising and taking care of my body, the goal is to run a 5K each day this year. I write about the things I learn as I get myself back into shape again. The stories I tell reflect my unique value and I hope sharing will inspire you too—this is why I’m so passionate about sharing, in hopes that what I share help others reach their ideal level of success.  

AND THIS WEEK I was able to see that…

• I am still driven by this childhood belief that I had to do better than others just to be seen as ok.
• I became hugely critical of myself when I was not doing things perfectly. So I say to myself, “Do the best you can do and let the rest go. We’ll get a run in the next time around”…and to remember that doing my best did not mean I had to be perfect!
• Getting back into shape is a challenge, but all it takes is a step forward, and getting up and out, and doing it.   
• Just Keep Going..
• Make it your business to know yourself; It is the most difficult lesson in the world. But in doing this, you will know what works and what keeps you going.
• Keep it simple and don’t sweat the small stuff
• Take it one day at a time and continue forward.
• I “Snack-Eat” a lot, I learned this while intuitively eating, which really means mindful eating, where I eat during an 8-hour window, and then fast or drink only water, coffee or tea on the outside timeframes. (16:8). 
• I think I picked up “snack-eating” or eating all of the time, during the Ironman training and never transitioned back to “normal” eating. Now is the time for me to do this, eat “Normally.”  It’s a practice.
• This goal is keeping me going, without being accountable i wouldn’t get up and out of my chair to do it.
• I’m feeling better each day I run (sometimes walk a little) and it doesn’t matter how fast I run to complete the 3.15 miles.
• I actually don’t mind running on the treadmill, especially when I can watch aninteresting show while doing it, keeps my mind off the running.
• It's all about mindset. Overcome the negative, or story that's stopping you.
• Just put on those shoes, or get the yoga mat out, and do it!
• We are not given a good life or a bad life. We are given a life. It's up to us to make it good or bad.

😍 ❤ 💘

Running a 5K Each Day in 2020

🏊🚴🏻🙏🏻 🏃🏻‍♀

Getting Fit!

Running a 5K each day this year! 

❤🚴🏽‍♀️🏃🏽‍♀️☕ 

Go at it with an Open Mind,
and Open Heart!

Thank you for supporting me as I get myself back out there exercising and taking care of my body, the goal is to run a 5K each day this year. I write about the things I learn as I get myself back into shape again. The stories I tell reflect my unique value and I hope sharing will inspire you too—this is why I’m so passionate about sharing, in hopes that what I share help others reach their ideal level of success.  

AND THIS WEEK I was able to see that…

• ·      IF 16:8 – IF DAILY: 16:8 practice daily (with adjusting and moving start and end times periodically) and sometimes extend to 18:6 because I'm not hungry or ready to eat yet.
• ·      IF 16:8 – I have been sleeping nights (couldn't sleep before), have more energy (was very sluggish and depressed) and am motivated to try new things (just signed up for officiating school and have been taking illustration classes at the applestore).·      IF 16:8 – I’ve been keeping a journal daily of my thoughts, what I’m learning, how I’m adjusting my food intake and details about how I am measuring myself.·      IF 16:8 – I’ve been recording my daily foods and drinks in Lose it app along with workouts.  It tells me the max calories to eat each day to make my goal weight by July 2020.·      IF 16:8 – I learned that I eat more carbs than proteins, so I have been trying pea protein to make sure I get at least 77 grams of protein daily.
• ·      IF 16:8 – I started recording my daily food, exercise and nutrition to help me understand my eating habits better, the lose it app shows me my calculated percents of fat, protein and carbs.
• ·       IF 16:8 - I learned that I need to intake at least 59 - 206 grams of protein each day. Right now I am averaging 5grams which does not cut it.  
• ·       IF 16:8 - I learned that fat is a necessary element in my daily intake but carbs could be reduced because they convert to sugars and I am trying to reduce my sugar intake both from eating refined sugars to carbs that convert to sugars.
• ·       IF 16:8 - Incorporating fruits and vegetables into my meals so that I have enough proteins, some include: Almonds, Oats, Broccoli, and Spinach. And fruits include Figs, Blackberries, Grapefruit, Avocados, Banans and Peaches. 
• ·       IF 16:8 - Got pea protein powder unflavored and incorporate it in a smoothy for one of my meals to see if this will help me lose weight.  
• ·       IF 16:8 - It looks like lose it has recorded being high in fat and carbs and very low on protein, so I’m going to switch that up in my meals and see how that works for me.
• ·       IF 16:8 – I learned that I am way over my fat and carbs allotment for my foods I eat, which may be the reason why I am feeling bloated.
• ·       IF 16:8 - Just putting pink Himalayan salt in your coffee and water (a teaspoon will do) turns it to a giant glass of salt water and really alleviates dehydration headaches.  Makes a world of difference using Himalayan salt.
• ·       IF 16:8 - Not seeing that scale move ? Stick with it!! I didn’t see much progress for the first week and a half, was irritable, exhausted, but I stuck with it and heading into my 3rd week down 9 lbs!
• ·       Running a 5K each day – Just get up, throw that hair in a messy bun, squeeze yourself into those yoga running pants and just start running.
• ·       IF 16:8 – is not a diet. I can eat whatever makes me happy, even carbs if i want!. I am freeeee!!!!!! Love that feeling!! That is one I’ve never had before in my numerous weight loss journeys. That is the best feeling! ... Stop judging me, but I’m happy because it’s not a diet.

 😍 ❤ 💘

A day in a life - through the years.

A day in a life: truly speaks volumes about a day in time. Here the chronicled list sequencing a day showing what’s meaningful for me:

• Received RYT-300 *RYT-500 Yoga Certification (2020)
• Received RYT-200 Yoga Certification and started teaching & assisting Yoga (2019)
• Completed my half marathon goal in 50 states, I went on a cruise in Alaska with new running friends who supported me as I completed my final half marathon in Alaska (2019)
• I traveled Netherlands 2018.  Here’s my Netherlands journey.
• Met wonderful yogi’s and I started my foundations teacher training for Yoga 200-RYT (2018)
• 2017, I trained and completed the Wisconsin Ironman.
• Went with our Inner Fire Yoga community to Tulum, Mexico (2017)
• Watched the UWW Women’s Basketball win WIAC championships with Leon (2017)
• Volunteered fr DC Fashion Week first time with men’s and women’s clothes line, met model Key Woodson and designers such as: Phelan Marc, Ray Vincent (2016)
• Created my online art portfolio (2015)
• Learned that Soil degradation caused missing Iodine, magnesium and boron minerals in our blood (2014)
• Published Win By Leading (2014)
• Discovered paleo and made asparagus bacon wraps (2014)
• SMART (Science, Match, Art, Research and Technology in Business & Engineering!) Pilot Program was accepted to the STEM Think Tank in Nashville, TN. (2013)
• Drove in a Terrible Storm — slipping and sliding at 35 mph on the treacherous roads what normally takes 45 minutes took two hours to drive home. (2013)
• Found out UWW’s Theater Department will produce Nate the dragon on stage (2013)
• Traveled to Wilmington, DE to coach women executives for LCC (2013)
• Idea for a SMART TV show came to life, included episodes: ROCK on, Number canvas, Connection station, Art Act, Einstein’s mat or SMART away (2013)
• Filmed my first Commercial—talks about my Advice from Extraordinary Women documentary In Chicago (2012)
• ACL Surgery and year-long recovery (2011)
• Appeared at the Oscars (Bug’s Debut w/Producers) (2010)
• Appeared at the National Library Association in Oregon (book signing), Road trip with Leon to Portland (2010)
• New York book signing at New York book expo (2010)
• Published two more Bug’s Adventure Series books & Took a trip to Utah with Staci (2010)
• Published my first book Bug’s Trip to the Store (2009)
• Ran Horse tooth Half Marathon (2008)
• Attended Writing and Meditation Retreat (2008)

Transition, what's next...

Transition.

It’s a word I hear often from people in our inner-circle. 

Maybe you find yourself in transition right now, wondering what’s next.

Maybe you want to make a transition, but don’t know how.

Maybe you want to transition from an old career you don’t love anymore to a new career that lights you up.

Maybe you want to help others in transition.

Whatever your relationship with the word “transition” is, believe me, we’ve all all been there.

Almost everyone goes through transitions in their life.

And what I personally love about transitions is that even when they feel dark or scary, there’s always a light on the other side.

The true definition of transition is “the process of changing from condition to another.”

It’s a passage, a movement, an actual flowing state.

Which means even if you don’t know what it all means right now, there’s something good coming.

So how you deal with transition is up to you.

Do you try to ignore it and hope it will go away?
Do you dive into it and experience the pain and overwhelm?
Do you talk to others and find comfort in sharing your challenges?
Do you embrace it and happily make your way to the other side?

If you want to transition from a career you are in right now to a new one that's more in alignment with who you are, I want you to know its possible.

If you want to transition from a career you are in right now to retirement, I want you to know it isn’t always easy.

If you want to transition from your home to another home, I want you to know it can happen.

I’m sharing this because I’ve gone through transition before and I’ve also had the opportunity to help thousands of people, a lot of colleagues and friends who, make their own transitions to what they love.

Through this experience, I’ve noticed a key trait about those who get to where they want to be….

They don’t resist the transition. Instead they dive in head first, and then feet first. They may admit they don’t like it, that it’s uncomfortable but they want a change.

I say head first, because you have to have it in mind—believe it, plan for it and be okay with it, to get everything started.

They don’t hide from it or just try to live with it or try to "get over it".

They accept it and….Here's the key….

They look to the future.

They look to the other side.

They look to what they really want.

And they take the next step in front of them to get there.

If transitions are about flowing and movement (per Webster's dictionary), then you have to be flowing, too.

If you stay stuck and try to resist it, it's going to be more painful and not much will change.

But if you start moving, even if it's just the smallest step, things will start to shift.

All you have to do is take the next step in front of you.

Connect with someone who can help you.

You don’t have to have it all figured out.

Things can be crazy and confusing right now, that’s just what it is.

Allow it to be and look to what’s in front of you.

Don't stay stuck. 

Sink into it and move a little.

Now’s a great time to sink into transition, after all we’re in the season of transition. 

Hostile Teacups

Hostile Teacups

Creative writing Rewritten by Kim Groshek

I sit with friends on the patio at the café, cup in hand, and talk through fixing the world’s problems. I talk like a cappuccino, I’m frothing with anger, and I’m peppermint mocha, or honey-green tea, busy-beeing from flower to flower. My coffee cups speak volumes, it listens while I sip. I have a small espresso cup, decorated with cute little designs. I look inside at the coffee, as if a storm, a far-off cyclone appears. Then out from nowhere a vision of blood has stained the concrete. I sip, cradle the fragile storming cup, and enjoy the bitter taste of the blackness. My frown replicates the lines on the cup, and then I smile.

I’m feeling it. I get it. Many times I don’t talk about it. Many times. There are times I still sit at a coffeehouse by myself. But today, not, I look up and smile at my friend who sits across the table chatting away, about this and that.  She has a larger, more solid cup which boasts a dark red color, vibrant and rampant like the words that come out of her mouth, “my friend just lied to me, vagrantly.” she quips, then with lips pursed blows a gust of air to the side blowing her unkempt hair to the side out of her face.

I watch her tap her fingers on the side of her capacious cup.  

I wear a long-sleeved top with jeans and a hat to shade my skin. I glance back at the precious cup I hold with my hands, well made, seems to be cracking around the sides, a small cleft runs from the word “Made in china”.  Surely my firm cup will not break--it might shatter. I sip then delicately place the cup back on the saucer, hiding the small crevice.

Now that things have changed again, out there, in here, I wonder, perhaps there is one better. Is there something that tastes best? I glance to the counter, the tea-lady pours her liquid into a cup, but somehow she doesn’t look particularly happy. Her tea makes me think of an insatiable feeling, like “dry as a witch’s nose.” Tis' the season, right, Thoughts conjured up from watching the steam cloyingly rise.

I stroke my china handle, drawing boundaries between air, liquid and table. My extroverted cup holds in the conversation, delineating what’s possible from the flowing surge of ideas.

We sit, cups in hand, creating new realities, like the designs on this porcelain cup. Then, I hook the fishy thoughts, which fly out from the cup through the air, challenging what was just said.