Autumn Reflections

Namaste Beautiful Beings Of Light,

I hope you are well.

I thought I would share a bit about what was going on in my world these past few weeks. The seasons are changing and as we begin our transition into darker nights, cooler temperatures and a more inward cycle of being it’s a potent reminder to remember that life is beautiful in all its shades.

Gratitude- The sun has been shining beautifully, it’s been golden and warm during the days, and crisp and clear at night. Grateful for this nourishing light before the west coast winter begins. Grateful for my garden and it’s bounty. Grateful for the earth and it’s never-ending support.

Transitions- Chela, my sweet, orange lion is in the midst of crossing over- transitioning back to the stars. It’s been interesting to hold space for him, to just give love and nourishment, and to accept it is his time (could be today- could be a week from now). His big beautiful heart has given so much, that it is running out of energy. Witnessing his slow movement, his deep rest, and his purrs and trusting he will go when he is ready (or let us know if he needs help). Lots of emotion of course.. pure, alive and intense at times.. But most of all deep, deep love.

Inspiration- Subtle, yet sweet- listening to the energy that wants to flow through me. Feeling its invitation and opening to it’s movement, and creative flow. Interested to know how it will express itself into the world

Rest- the need for deep rest, as the days shorten noticing my bedtime gets earlier and earlier. Allowing myself to lie down, to surrender and to go inward. My meditation practices too- so valuable and needed now.

How are you?


It’s been a while since I shared a recipe- And autumn is a beautiful time to do so.  The time of year to dive deep into a warm bowl of soup or stew, to luxuriate in tender, well cooked vegetables, to eat something that feels like a nourishing, supportive hug.

Savory Pumpkin/Winter Squash Vegetable

A recipe from- Chef Mosa at the Maharishi Ayurveda Health Center in Lancaster, Massachusetts

Serves 5


5 cups of pumpkin or winter squash of your choice, peeled and chopped into 1- to 2-inch cubes (feel free to add in carrots, Brussels sprouts, or any other local fall vegetable)
1½ tbsp. ghee
1 tsp. cumin seeds
3 to 4 bay leaves
2 Tbsp. grated ginger (fresh)
¼ tsp. asafoetida
½ tsp. turmeric
¼ tsp. gharam masala
½ tsp. coriander powder
1 tsp. salt
¼ tsp. brown sugar


Steam pumpkin cubes for 20 minutes.
In a saucepan over medium flame, heat ghee until hot and add cumin seeds.
When cumin seeds are brown — stirring constantly — add ginger, bay leaves, asafoetida, and (last) add turmeric and gharam masala.
Add steamed pumpkin, stir, and cook for 5 minutes.
Add salt, coriander powder, and sugar.
Stir well, and then cover for 5 minutes.
Remove from flame and serve.


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More Information Here

Thank You Again for your time, and presence in my life

Wishing you all a most beautiful and wonderful day,