December 2020 Newsletter

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Season's Greetings My Friends!

What an incredible journey of eclipses and moons we’re experiencing this month with an extra special solstice to herald in the Age of Aquarius.

A few days ago as I began the calendar switch process, I had a pleasant surprise through the wisdom of my dimestore calendar. On the 3rd page of this unassuming kitty cat (journal sized) calendar it told me to STOP and B-R-E-A-T-H-E before turning the page. It firmly and gently requested me to be still for a moment and really relax into contemplating what I would like 2021 to bring. How would I like to feel? What are the special events I see coming? This was a flip from head to heart which seeded a new experience to calendar plotting for me.

Later that evening, I was invited to another opportunity to center and open up to what I’d like to experience in the coming year. With my diffuser going, I listened to calm, inspiring music and what came through surprised me. I began journaling about work. Work and play. How my motto has always been Work is play. I love my work so much it feels like playing. Then I stopped and felt into how life hasn't felt like I’ve been playing in a really long time. Hmmm . . . could I be open to letting go of this mantra that’s been framing my lifestyle-attitude for decades? YES! I declared. Yes I will explore being open to feeling freer and playing more deeply. Why wouldn’t I? So for the first time, I embraced the possibility that I wouldn’t feel ripped-off and could feel satisfied with work being work and play being play. Wow! I’m excited. I encourage you to exhale into receiving a message from the Universe about a new “how you’d like to feel and what you may need to shift to feel that” possibility. Take it lightly and have fun. Have a dance. Smile when you ponder it. Happy New Year, Happy New You!

December is spotlight time for Frankincense and Myrrh, two powerful ancient oils. Did you know that it takes half a pound of Frankincense resin to make one 15 ml bottle of essential oil? Knowing about this quantitative labor of love has me appreciating Frankincense even more! Both oils support peaceful, balanced feelings and are beneficial to the skin. Frankincense is known for overall wellness, a spiritual connection to divine truth and is often associated with the energy of healthy father/masculine. Myrrh is related to the nurturing mother/mother earth love and feelings of safety and trust. It is also wonderful for oral care. They are both fantastic intention setting oils, providing a bridge from here to there.

I have been enjoying a combination of Myrrh, Frankincense and Lavender in my diffuser for an elevating and deeply dimensionally relaxing, dreamy, inspiring experience.

Holiday Treat Time!

Gingerbread Cookies

Ingredients:

1 ⅓ cup buckwheat flour
⅔ cup tapioca flour
⅔ cup sorghum flour
1 tablespoon chia seed meal
1 tablespoon flax seed meal
⅓ cup of coconut palm sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg
2 drops Cinnamon oil
2 drops Ginger oil
2 drops Clove oil
½ cup coconut oil
¼ cup unsweetened applesauce
3 tablespoons water
3 tablespoons molasses
1 teaspoon apple cider vinegar
45 drops liquid-Stevia

Instructions:

1. Preheat oven to 350° F.
2. Combine dry ingredients in bowl and whisk.
3. Combine wet ingredients in bowl and mix until well combined.
4. Add essential oils.
5. Add dry ingredients to wet ingredients on slow speed until combined.
6. Put a small handful of buckwheat flour onto clean surface and place dough on top.
7. Roll until ¼-½ inch thick.
8. Take cookie cutter and cut out shapes.
9. Place cutouts onto cookie sheet.
10. Bake for 12–15 minutes or until done. Remove from oven and let cool.
11. Top with icing if desired

Peppermint Chocolates

Ingredients:

1½ cup organic coconut oil
¼ cup raw honey
3 drops Peppermint essential oil
1 cup dark or semi-sweet chocolate chips
1 candy cane, crushed

Instructions:

1. Whip solid coconut oil, raw honey, and Peppermint essential oil together with hand mixer. The whipped filling should be white and fluffy when complete.
2. Refrigerate whipped filling for about five minutes.
3. Use a small scoop or measuring spoon to make small mounds of mint filling. Press down with spoon or finger to make a flat shape.
4. Place each piece on sheet of parchment paper on top of cookie sheet. Return mints to freezer until ready to coat with chocolate.
6. In small saucepan or double boiler, gently melt chocolate chips over low heat.
7. Take mints out of freezer. Use fork to dip each piece in melted chocolate. Place on top of cooling rack.
8. For holiday fun, sprinkle with crushed candy cane immediately after coating.
9. Put chocolates back in freezer to cool until hardened. Serve chocolates immediately or store in refrigerator until you are ready to eat them.