The season autumn is full of the promise of stored optimism for projects that we have been only imagined during the strong summer sunlight. Summer is the time our body stores up energy to be used in the later months. This energy can now be used by you successfully for all forms of communication. If you have an idea for a book or video series now is the time to make those ideas flourish under the remaining intense sunshine. Nurture these ideas now in the months of September, October and going into early November. It is the time to form partnerships and request additional money for services rendered for all types of work. If you have an idea for a product, put your team together and start the engines running. Do not be afraid to take action as the universe is pushing you ahead with all its stored energy. One caution: pay attention to new people coming into your life at this time. Choose only those individuals who are like-minded and will help you accomplish your goals. Forge ahead by acting on that love relationship that was only a glimmer this summer. It might be the time to forge a friend into a lover.
An effective affirmation for this collaborative time of year is: All my relationships are harmonious and benefit myself and others. Practicing in front of a mirror and looking into your own eyes helps your soul connect with what your are affirming.
Walking through my yard, across the straw-colored grasses to the abundant late harvest of my garden, I remember all the flower essences I prepared during the summer. The stored energy of joyful sunflower, juicy blackberry and cheery zinnia essences will help maintain the stamina and energy for the projects and the cooler weather ahead. Dazzling tangerine quartz essence added to this formula will help support our immune system and breakthrough awareness to manifestation of our creative endeavors during the next few months.
The orchard is a store house of energy-giving fruits such as pear, apple and plum. Many of these fruits will last until November gaining flavor and giving a boost of sweetness when added to fall greens like kale, mustard and collard. I like to saute the greens in olive oil until they are soft and then toss chunks of apple or pear into the pan, just cooking until tender. A sprinkle of sea salt and a drizzle of balsamic vinegar and dinner is served.
This recipe for dense and hardy Harvest Bread uses late zucchinis, carrots and apples and is deliciously moist. This bread is sturdy enough to pack and carry in your pocket as a treat on your hike or topped with orange cream cheese for as a morning snack at work.
1 cup all-purpose flour
¾ sugar cup
2 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon salt
½ cup grated and peeled apple
½ cup grated unpeeled carrot
½ cup shredded unpeeled zucchini
¼ cup chopped walnuts, toasted
¼ cup canola oil
¼ cup nonfat buttermilk
2 large eggs
Preheat oven to 350 degrees. Prepare an 8 x 4 inch loaf coating with cooking spray.
Combine flour and next four ingredients in a large bowl. Stir thoroughly with a whisk. Add apple, carrot, zucchini and walnuts to flour mixture. Combine oil, buttermilk and eggs in a small bowl, stirring) until mixed with whisk. Add egg mixture to flour mixture, stirring to just combined. Spoon the batter into the prepared loaf pan.This recipe can be easily doubled.
Orange Cream Cheese Spread
Leave out an 8 - ounce package of cream cheese to reach room temperature. Whip with a mixer and while beating add 1 tablespoon of grated orange rind and 3 tablespoons of fresh orange juice. (TIP: Grate the rind of the orange before extracting the juice.) Fold in one teaspoon of fresh mint chopped finely and the mint makes a refreshing accent.