The search for pops of joy. That’s my new hobby. Training my brain to seek the joy, connection, beauty, and good vibes. I’m seeking the goodness and giving my attention to the things that give me life and joy. Even if it’s a white feather or a bird, just the smallest of stuff and I go deeper with it.
I’m paying attention! I’m creating a different life for myself by changing my thoughts, desires and routine.
I’m teaching myself to catch second hand joy too. I watch dogs on the beach and the smile on their faces. I say hi to the dogs on my walks. I’m grateful to the owners that have their names on the leads so I can say the dogs name. I’m pretty sure a pug named Lucy gave me a dirty look this morning.
Here are some little joy hits that fill my bucket.
1. Buying myself or picking flowers for my home. Dahlias are my current obsession.
2. Lighting a candle just for myself. I’ve bought some really good quality candles recently from Love Ally.
3. Cooking minestrone soup. I have the best recipe that I created. Enjoy and let me know what you think.
4. Washing the blankets preparing for winter here in Oz.
6. Using our Exfoliating Glove (the best in the world) with Pink Himalayan Salt Scrub to remove all the dead skin layers from head to toe. Trust me on this body treatment, it is sacred.
7. Create a prayer shower.
A dark warm shower with a candle and our organic products that fill your entire bathroom with divine natural aromas such mint, coconut, grapefruit and citrus.
Then talk to God, chant, hum, sway, whatever you want. Make it spiritual and physical. I saw an elderly man on Insta that talks to God and then answers himself as if it’s God talking. He seemed so at peace with himself and happy that I’ve started doing it. I’m a little surprised by some of the things God’s saying haha.
Sonya’s Minestrone Recipe
INGREDIENTS
1 diced onion
minced garlic
1 cup organic tomato paste
2 tbsp laoganma crispy chilli oil
1 diced zucchini
1 diced capsicum
3 diced celery
1 can kidney beans
1 can butter beans
chopped silverbeet
1 organic cherry tomatoes canned
1 organic tinned lentils, drained
2 cups oriechette pasta
2 litres veggie stock
METHOD
Fry garlic and onion in oil. Add tomato paste and chilli oil. Add vegetables and beans. Pour in stock, simmer for 30-40 min. Add pasta and boil until al dente. Mix in silverbeet. Shave parmesan on top (if not making vegan).
Serve with bread and butter.
