Sacred Release Ceremony

Make Sacred Space

Light a candle. Let its flame or glow anchor you in this present moment.

Breathe, allow the outside world to dim and settle into stillness.

Call forward your guides, ancestors, your highest self, your intuition. Invite in whatever supportive presence feels right for you.

Clear the Way

Take one sheet of paper and write freely about anything you’re ready to detach from, to release, to no longer carry—physically, energetically, emotionally.

Prompts to consider:
Am I still holding onto shame, anger, worry, fear, or someone else’s energy?
What expectations do I wish to release?
Am I focused on what someone else needs or needs to do, instead of focusing on myself?
Is there old grief or sadness that I can release to the universe?
What am I willing to no longer carry?
What is weighing on me? Are these real, perceived, made bigger by my worry?

Write and don’t edit yourself. Let it flow.

The Release

Write a statement of what you are willing and ready to offer back for transmutation.

Examples—pick one or make your own:

I allow __________

I release __________

I let flow __________

I let go __________

I soften around __________

If you can safely do so, burn the paper of what you no longer want to carry. Watch as the fire transforms it, releasing it back to the elements.

Closing

Share gratitude for your guides and release all. Give thanks for this time and reflection, for yourself, the wisdom that came through, the courage to release and the clarity to move forward.

Write yourself a message to carry with you:

                                                                                    .

Extinguish your candle when you’re ready.

Golden Milk

A simple and delicious ayurvedic beverage for Vata (autumn and winter) season. It aids digestion, calms the nervous system, supports a healthy anti-inflammatory response, and helps you sleep well .

Ingredients

2 cups milk of your choice (cow’s whole milk or plant milk, I like almond.)
1/4 tsp. turmeric powder
1/4 tsp. ginger powder
1/4 tsp. cinnamon powder
1/4 tsp. cardamom powder
1/4 tsp. ground nutmeg (plus optional pinch more for topping)
twist of black pepper
pinch of sea salt
1 tsp of vanilla
2 to 3 tsp. maple syrup to taste
1- 2 tsp. ghee or coconut oil

Place all ingredients in a saucepan and heat to warm. When coconut oil or ghee has melted, place all in a blender and blend. Pour all back into saucepan until it comes to a simmer.
Use a frother if you’d like extra foaminess. Top with fresh ground nutmeg. Enjoy!

Blueberry Muffins

Dry Ingredients:

2 1/2 cups flour
(I used 1 cup Red Mill “1 to 1 Baking Flour” plus 1 & 1/2 cups Maine Grain Wheat Organic Pastry Flour)

1 Tbsp baking powder

1/2 tsp baking soda

1/4 cup brown sugar

1/2 tsp salt

1/4 to 1/2 tsp ground ginger

1 tsp cinnamon

 

Wet Ingredients:

2 eggs

zest of 1 lemon

3/4 cup avocado oil (or oil of your choice)

1 cup greek yogurt

1 tsp vanilla

1/4 cup milk of your choice

1 Tbsp maple syrup

Other ingredients:

2 cups fresh or frozen blueberries
optional sugar for muffin tops

 

Directions:

preheat oven to 375 F

mix together wet and dry ingredients

fold in blueberries

put in muffin tin (I use a large ceramic one – makes 6 very large muffins)

Optional: Sprinkle tops with sugar

place in oven and bake for about 30 minutes plus. Check with a chopstick to make sure the middle is dry.
Mine take about 40 minutes (they are large).

Enjoy!

 

 

 

Breathe in calm, Breathe out smile

This is one of my all time go to easy access and profound mantra meditations. I have used for many years!
Recorded on my paddle board October 31, 2024, York Maine.

Breathing in I calm my body. Breathing out I smile.
Living in the present moment, I know this is a wonderful moment.
Thich Nhat Hanh

Masala Chai

This is my favorite fall and winter tea. It is warming and delicious.
Feel free to adjust the spices to your taste. Don’t forget to find a cozy spot, sit and enjoy!

Masala Chai Concentrate
(Warming spices and tea with milk)
adapted from masalaandchai.com

for one batch of chai (serves 4)

Ingredients
1 inch of fresh ginger
2 cinnamon sticks
1 star anise
5 cloves
1 Tblsp. dried rose petals
14 cardamom pods
5 black peppercorns
1 tsp. fennel seeds (optional)
½ tsp. fresh grated nutmeg
5 cups water
5-6 tsp. black tea leaves
¼ cup maple syrup

Directions
In a mortar & pestle crush the ginger, then place in a saucepan.
Add lightly crushed cinnamon sticks, star anise, cloves, rose petals, cardamom pods,  peppercorns, & (optional) fennel.
Grate the nutmeg and place in pot.

On medium heat dry roast all the spices for a minute, until you smell the fragrance.

Pour the water in with the spices and bring to a light rolling boil for 3 – 5 minutes.

Add in the black tea leaves and mix well.
Simmer the spices with the black tea for 5 minutes.
Do not over boil or the tea will get bitter.

Remove the pot from the heat and pour in maple syrup.
Allow spices and tea to steep fifteen minutes with the maple syrup.

At this point you can either
1. Cool and strain the spiced tea concentrate and place in the fridge for later use. When ready for a cup add part concentrate and part milk and heat. Grate a little nutmeg on top.

Or

2. Add 3 cups milk of your choice to the spiced tea.
Bring to a rolling boil. Watch carefully, it will start to bubble and froth. Just before it is about to spill over, remove the pan from the heat, wait 5 or 10 seconds put back on burner and bring to another boil. Then shut off the heat and let cool to your desired drinking temperature, strain, add grated nutmeg, and find a cozy spot to enjoy.  Or strain and refrigerate for later.