The Divine Life
VOL 1 | NOVEMBER 12TH - NOVEMBER 18TH
Think Before You Speak Although generally quiet and reserved energy, the Scorpio energy this week has us not afraid to speak up, especially when we feel the need to be honest and say how we feel. From past experiences we know that if this energy has been built up for sometime and it can lead us to diarrhea of the mouth and insensitive to the feelings of others, when in reality, we truly hold a lot of compassion for others. So going into this week, we need to be careful with these urges of needing to be straight forward because it's especially going to be coming to light this week. If you're on the receiving end of harsh words or criticism, take a step back and work on being the bigger person and if you're the one who may feel the need to speak your mind, tread lightly. Saying what we want or how we feel without fear or consideration of how it might affect others, can be a blessing and a curse. With the Scorpio New Moon today and tomorrow and Mars and the Sun both moving into Scorpio at the end of the week, this is a great time to work on getting comfortable in our own skin, not always getting the last word in and being comfortable with how others may perceive us. Sunday the 12th: Venus moves into the Hasta nakshatra Monday the 13th: New Moon in Scorpio, Vishakha Tuesday the 14th: New Moon in Scorpio, Vishakha Thursday the 16th: Mars moves into Scorpio Friday the 17th: Sun moves into Scorpio and Mercury moves into the Jyestha nakshatra
Workouts of the Week
Monday:1 HOUR ACTIVE STRETCH (AM) & 1 HOUR LEG WORKOUT
Tuesday: 1 HOUR ACTIVE STRETCH & 3 MILE RUN
Wednesday: 1 HOUR BACK/SHOULDER WORKOUT
Thursday:1 HOUR ACTIVE STRETCH (AM)
Friday: 3 MILE RUN & 1 HOUR GYMNASTICS WORKOUT
Saturday: 1 HOUR STRETCH & 1 HOUR AGILITY WORKOUT
Recipe of the Week: Potato & Leek Soup 2 large leeks, 3 medium potatoes, ½ large onion 6 tbs butter, 2 thyme sprigs fresh, 2 bay leaves 4 cups vegetable stock, ½ cup heavy whipping cream ¼ teaspoon salt to taste, ¼ teaspoon white pepper Melt the butter in a large soup pot or dutch oven and add the leeks, potatoes and onions, stirring to coat them in melted butter, turn the heat to low and allow the vegetables to 'sweat' for 15 minutes, stirring every 3 minutes to prevent burning. Add the vegetable broth, bay leaves, thyme sprigs, salt and pepper, turn up the heat and bring to simmering point. Lower the heat and simmer for 20 to 25 minutes until vegetables are tender, blend the soup until smooth. Add the heavy whipping cream, garnish with bacon bits and chives if desired.