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Season 6 Episode 7: The Empath's "Thurvival" Guide
Manage episode 364207120 series 2858495
Jacklyn Steinberg and Lance Carswell, Jacklyn Steinberg, and Lance Carswell द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Jacklyn Steinberg and Lance Carswell, Jacklyn Steinberg, and Lance Carswell या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।
In this week’s episode Lance and Jacklyn explain what it means to be an empath as well as tips for thriving in this modern world.
They explore some of the teachings of Judith Orloff who is considered the godmother of empaths. Her seminal book entitled; The Empath's Survival Guide: Life Strategies for Sensitive People is available at the link below:
https://a.co/d/fqvZXCg
While Judith Orloff offers suggestions on how to survive, Jacklyn insists that empaths can thrive. She shares the practices, rituals, and aids that have helped her to thrive as an empath herself.
Lance also recounts his favorite annual golf tournament and Jacklyn shares her experience with the new hyper wellness center in Seminole.
Enjoy!
As promised, here is the Aloo Gobi recipe from Kimberly Snyder. I highly recommend using coconut milk (reduced fat) instead of the broth. It really takes this dish to another level. Serve on a bed of basmati or long grain rice and you’ll be in heaven!
INGREDIENTS
· 4 golden potatoes cubed
· 1 large head cauliflower chopped
· ⅓ cup carrots
· ¾ cup spinach
· 2 Tbsp. coconut oil
· 2 to matoes chopped
· ½ Tbs cumin
· 1 Tbs. minced garlic
· 1 tsp. minced ginger
· ½ Tbs. turmeric powder
· ¾ Tbs. red chili powder
· 1 Tbs. coriander powder
· ½ Tbs. garam masala
· ⅓ cup vegetable stock
· 3 Tbs. cilantro chopped
· Sea salt cracked pepper to taste
· Cooked brown or basmati rice to serve
INSTRUCTIONS
1. Sauté chopped potatoes, cauliflower, carrots, and spinach with 1 Tbsp of coconut oil for 10 minutes then set aside.
2. In separate pan, sauté ginger, garlic 1 Tbsp. coconut oil until lightly browned.
3. Add in all spices to pan with onion, ginger, and garlic. And cook for 30 seconds.
4. Then add tomatoes and stir.
5. Add in the pre-cooked potatoes, cauliflower, carrots, and spinach and mix everything together.
6. Reduce the heat, add in 1 cup of vegetable stock, salt, and pepper, and cook an additional ten minutes until potatoes are tender.
7. Mix in chopped cilantro.
8. Serve with brown rice and enjoy!
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