Blog

  • Sweet Onion Pull-Apart Cheese Bread

    Sweet Onion Pull-Apart Cheese Bread

    Sweet Onion Pull-Apart Cheese Bread

    This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more. It’s less of a recipe to cook as it is instructions to combine. If you can slice bread and open a jar, you’ll have no trouble creating this delectable, celebratory loaf! 

    Sweet Onion Pull-Apart Cheese Bread

    This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 ounces shredded mozzarella cheese
    • 8 ounces shredded Jarlsberg cheese
    • 1 cup caramelized onion or prepared caramelized onion jam
    • 1 sourdough boule
    • 3 tablespoons salted butter softened
    • 1 tablespoon fresh thyme leaves

    Method
     

    1. Preheat oven to 375°F. Combine cheeses and caramelized onion in a bowl and set aside.
    2. Slice bread into one-inch-thick slices leaving the base of slices attached at the bottom of the boule. Rotate boule 90º and repeat slicing to form a grid pattern. Place on a parchment-lined baking sheet.
    3. Brush the inside slices with melted butter.
    4. Stuff the cheese mixture into sliced boule and sprinkle with thyme leaves.
    5. Bake boule for 20-25 minutes or until cheese has melted.
    6. Enjoy!

    Recipe Provided by INFRA

  • Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!

    Creamy Mushroom Pappardelle

    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 3 tablespoons butter
    • 1 shallot minced
    • 1 garlic clove minced
    • 8 ounces mushrooms
    • 1 tablespoon fresh parsley minced
    • Salt to taste
    • Pinch dried thyme
    • ¾ cup heavy cream
    • 1 ½ teaspoons corn starch
    • 1 cup grated Parmigiano Reggiano
    • 8.8 ounces Bionaturae pappardelle

    Method
     

    1. In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
    2. Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
    3. Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
    4. Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
    5. Serve with more grated cheese.
    6. Enjoy!

    Recipe Provided by INFRA

  • Chili Nachos

    Chili Nachos

    Chili Nachos

    Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.

    Chili Nachos

    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 4-ounce corn tortilla chips
    • 1 Amy's Organic Medium Chili heated
    • 2 – 3 cups shredded cheese (Cheddar, Jack, or Mexican cheese blend)
    • 1 small can sliced black olives drained
    • 1 small avocado diced
    • Amy's Medium Salsa

    Method
     

    1. On a microwave-safe plate, spread the tortilla chips in an even layer with just a little overlap.
    2. Sprinkle 1 cup of cheese evenly over the chips.
    3. Heat on high in the microwave for 1 minute or until cheese is melted.
    4. Add another layer of tortilla chips, sprinkle with remaining cheese and heat for another 1-1½ minutes until cheese is melted.
    5. Top nachos with Amy’s Medium Chili, Amy’s Medium Salsa, sliced black olives and diced avocado.
    6. Serve immediately and enjoy!

    Recipe Provided by INFRA

  • Vanilla Sandwich Cookies with Christine Waltermyer

    Vanilla Sandwich Cookies with Christine Waltermyer

    Vanilla Sandwich Cookies

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Do you know what sweet treat you’re making for your holiday cookie exchange? Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, now you do – and everyone will love it! These Vanilla Sandwich Cookies not only taste great, but you can decorate them in your favorite sprinkles – especially Supernatural Kitchen’s Into The Woods festive, artificial dye-free sprinkles!

    Vanilla Sandwich Cookies

    Print Recipe Pin Recipe
    Servings: 40 cookies
    Ingredients Method Notes

    Ingredients
      

    Vanilla Wafer Cookies
    • ⅔ cup butter room temperature
    • ⅔ cup granulated sugar
    • 1 ½ teaspoons vanilla extract
    • 1 teaspoon lemon juice
    • 1 egg
    • 1 ¾ cup all purpose flour
    • ½ cup cornstarch
    • ⅛ teaspoon sea salt
    Vanilla Cream Filling
    • ½ cup butter room temperature
    • 1 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    Optional
    • Sprinkles of your choice

    Method
     

    Make the Vanilla Wafer Cookies
    1. In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
    2. Add the vanilla extract, lemon juice and egg. Mix well.
    3. Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
    4. Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
    5. Preheat the over to 350°F. Line several baking sheets with parchment paper.
    6. Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
    7. Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
    8. Bake for 10 to 12 minutes, until the edges of the cookies have set.
    9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
    Make the Vanilla Cream Filling
    1. In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
    2. Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
    Assemble the Sandwich Cookies
    1. Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
    2. If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
    3. Enjoy!

    Notes

    STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.
    Unbaked cookie dough will keep in the refrigerator for up to 3 days.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Beef Stew with Christine Waltermyer

    Beef Stew with Christine Waltermyer

    Beef Stew

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    The holidays are full of family, friends, and busy schedules – which means you’re probably constantly on-the-go. But thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we have a hearty, Beef Stew recipe that you can pour and freeze into portions for quick and easy meals!

    Beef Stew (Using Steak)

    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup all-purpose flour
    • A few pinches of white pepper
    • 1 pound beef stew meat or steak trimmed and cut into inch cubes
    • 1 – 2 tablespoons olive oil or beef tallow
    • 1 ½ tablespoons apple cider vinegar
    • 4 ½ cups beef broth
    • 1 tablespoon apple butter
    • 1 teaspoon dried thyme
    • 1 teaspoon sugar
    • 2 bay leaves
    • 1 medium onion peeled and chopped
    • 1 ½ cups winter squash peeled and cut into bite-size cubes
    • 2 medium turnips peeled and cubed
    • ½ of a small zucchini cut into chunks
    • 1 – 2 teaspoons sea salt

    Method
     

    1. In a large bowl, stir together the flour and white pepper. Add the beef cubes and toss to evenly coat them with the flour mixture. Heat the olive oil in a heavy-bottomed pot like a Dutch oven. Add half of the beef, being careful not to overcrowd them. Brown the beef on all sides by cooking and turning them for 5 minutes. Repeat with remaining beef, adding a little more oil to the pan if needed.
    2. Transfer the beef to a bowl. To the pot, add the apple cider vinegar and ½ cup of the beef broth. Cook and stir over medium heat for a few minutes, using a wooden spatula to release any flavorful bits from the pot. Add the beef, remaining beef broth, apple butter, dried thyme, sugar and bay leaves. Bring to a boil over medium high heat. Skim off any foam that appears. Reduce the heat to low and cook, covered, for 1 ½ hours.
    3. Add the onion, squash and turnips. Cook, covered, for another 30 minutes. If the strew starts to look too dry, you can add a little more beef broth or water. Add the zucchini and cook for 10 more minutes. Season with sea salt and additional white pepper to taste. Serve hot.
    4. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • It’s Time for Digestive Enzymes!

    It’s Time for Digestive Enzymes!

    It’s Time for Digestive Enzymes!

    Do you experience the following after eating?

    1. Digestive distress

    2. Reduced energy

    3. Irregularity

    Well you’re not alone. Nearly 1 in 3 people in the U.S experience some kind of digestive problem.* And Enzymedica’s digestive enzymes can help!

    What are digestive enzymes?

    Enzymes are the super-efficient worker bees of your digestive system. They facilitate the chemical breakdown of foods, so that your body can send its nutrients off to cells to be converted into usable energy. Different enzymes work on different types of foods, and sometimes your body needs a little extra support making them depending on your diet.

    Take the quiz below to find out which enzyme is right for you!

    (You may need to refresh the webpage for the quiz to pop-up)

    Take the Digest 360 Quiz

    November 2022 SALE – All Enzymedica products are 25% OFF! Sale ends November 30, 2022.

    *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

    Resources:

    https://www.instagram.com/p/CkQ8BYJJ1XG/

    https://enzymedica.com/blogs/ingredient-science/enzymes-vs-probiotics

    https://enzymedica.com/blogs/digest-this/what-are-digestive-enzymes-and-what-do-they-do

    https://enzymedica.com/collections/all?limit=60

  • Pear Almond Toffee Cake

    Pear Almond Toffee Cake

    Pear Almond Toffee Cake

    This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔

    Pear Almond Toffee Cake

    This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
    Print Recipe Pin Recipe
    Servings: 5
    Ingredients Method

    Ingredients
      

    • ¾ cup butter room temperature, plus 1 tablespoon for greasing the pan
    • 1 cup sugar
    • 1 cup whole milk Greek yogurt room temperature
    • 1 teaspoon bourbon vanilla extract
    • 2 eggs room temperature
    • 2 cups Bob's Red Mill almond flour
    • ¾ cup Bob's Red Mill unbleached white all-purpose flour
    • 1 teaspoon Bob's Red Mill baking powder
    • ½ teaspoon Bob's Red Mill baking soda
    • ½ teaspoon ground cardamom
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • 2 medium D'Anjou pears
    • 2 tablespoons coarse turbinado sugar
    Rum Toffee Sauce
    • ¾ cup packed dark brown sugar
    • ¼ cup water
    • 4 tablespoons unsalted butter cubed
    • ¼ cup heavy cream room temperature
    • 1 teaspoon rum
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt

    Method
     

    1. Preheat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment paper. Set aside.
    2. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and airy, about three minutes. In a separate medium-sized bowl, whisk dry ingredients together. Set aside.
    3. Stop the mixer and, using a spatula, scrape down the sides of the mixing bowl. Turn the mixer to medium low and add yogurt and vanilla extract; then add eggs one at a time, beating well after each addition.
    4. Turn the mixture to low and then slowly add the dry ingredients, taking care to not overmix.
    5. Using an offset spatula, evenly spread the batter into the prepared cake pan.
    6. Clean and peel the pears. Slice the pears ¼-inch thick and arrange on top of the cake in a concentric circle, overlapping them a bit. Sprinkle with turbinado sugar.
    7. Bake for 55-65 minutes, or until a skewer comes out clean and the top of the cake springs back to the touch. Remove from the oven and let cool in the pan for about 10 minutes. Remove the sides of the springform pan and let cool completely.
    8. While the cake is baking, make the rum toffee sauce. Place the brown sugar and water in a medium saucepan set over medium-high heat, whisking until the sugar crystals dissolve. Once the mixture has reached a rolling boil, add butter and cream. Return to a boil while whisking constantly for at least four minutes.
    9. Remove from heat and stir in the rum, vanilla, and salt. Set aside to cool to room temperature. 
    10. Serve the cake while still slightly warm and drizzle the toffee sauce on it immediately before serving.
    11. Enjoy!

    Recipe Provided by INFRA

  • Cast-iron cooking

    Cast-iron cooking

    Cast-iron cooking

    Give it a try!

    Cast-iron pans are nonstick, easy to clean, and add healthy minerals to food. Here are a few delicious dishes to try.

    Coconut Curry Turmeric Trout

    This quick curry is great with a variety of proteins. Seasoning the fish as soon as you’ve cut the fillets ensures the salt permeates the flesh, making for a more delicious result.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 fresh trout about 12 inches long, skinned, filleted, and cut into 1 inch pieces
    • Salt and pepper to taste
    • 1 teaspoon coconut oil
    • 1 carrot sliced
    • 1 medium onion sliced
    • 1 fennel bulb sliced, fronds reserved
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon ground ginger
    • ⅛ – ¼ teaspoon crushed red pepper flakes
    • ⅛ teaspoon ground turmeric
    • 13 ½ ounces can coconut milk

    Method
     

    1. Sprinkle trout with salt and pepper.
    2. In 12 inch cast iron skillet, heat coconut oil and sauté sliced carrots, onion, and fennel, with salt and pepper to taste, for 5 minutes. Add onion powder, garlic powder, ground ginger, red pepper flakes, and turmeric. Once spices are fragrant, add coconut milk. Cook for 3 minutes, until sauce thickens, then add trout, gently cooking it through, about 2 minutes.
    3. Serve with rice and garnish with fennel fronds.
    4. Enjoy!

    Salmon, Polenta, and Charred Vine Tomatoes

    This twist on a classic gremolata uses fish-friendly dill and parsley and cuts through the creamy richness of the polenta.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    Polenta
    • 4 cups water
    • 1 vegetable (or chicken) bouillon stock cube
    • 1 tablespoon butter
    • 1 cup cornmeal
    • ½ cup grated Parmesan
    • Salt and pepper
    Gremolata
    • 1 lemon zested and juiced
    • 1 garlic clove peeled and minced
    • ½ cup chopped fresh dill
    • ½ cup chopped fresh parsley
    • 10 on-the-vine cherry tomatoes
    • 1 tablespoon canola oil or other high-smoke oil
    • 4 4 ounce salmon fillets with skin
    • Pinch salt to garnish

    Method
     

    1. For polenta, in medium saucepan, bring water to a boil, then add stock cube and butter. Whisk in cornmeal and cook for 15 to 20 minutes, covered, stirring every few minutes, depending on how hot the fire is. If polenta starts to stick or burn, reduce heat or add water. Whisk in Parmesan. Season, to taste, and set aside pot.
    2. Meanwhile, for gremolata, in medium bowl, combine lemon juice and zest with garlic, chopped dill, parsley, and pinch of salt.
    3. Over medium-high, heat 12 inch cast iron skillet. Be patient; the pan is hot enough when you place a hand above it and feel a fair bit of heat, about 3 to 4 minutes. Add tomatoes, still on the vine, and cook until lightly charred but not bursting. Remove tomatoes from pan.
    4. For salmon, add oil to pan. When hot, add salmon, skin side down. Cook until the line of opacity reaches halfway up the side of salmon, about 2 minutes. Flip and cook for 30 seconds to 1 minute longer. If the two lines of opacity meet, the fish will be overcooked, so remove them sooner rather than later.
    5. To serve, plate polenta and fish and top with gremolata, and place tomatoes on the vine alongside. Sprinkle with salt.
    6. Enjoy!

    Prawn Pasta

    Simple and quick, this prawn pasta combines seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 7 ounces squid ink conchiglie (shell pasta)
    • Several garlic cloves peeled
    • 1 Fresno chili pepper
    • ½ cup fresh parsley
    • 2 tablespoons chili oil or regular high-heat oil
    • 1 pound sustainable shrimp in their shells, heads removed
    • Juice of ½ lemon
    • Salt to taste
    • Pepper

    Method
     

    1. In large pot, boil pasta until tender. Drain and set aside.
    2. Meanwhile, chop garlic, chili pepper, and parsley.
    3. In 12 inch cast iron skillet, heat chili oil. Add shrimp and fry for 1 minute on each side. Remove to cutting board.
    4. Add pasta to skillet (don’t wipe it out first) and add garlic and chopped chili. Cook for 30 seconds, then add pasta and toss to coat. Return shrimp to skillet, stir in parsley, and squeeze lemon juice overtop. Sprinkle with salt and pepper.
    5. Enjoy!

    Article Provided by Alive Magazine

  • Sleep better tonight!

    Sleep better tonight!

    Sleep better tonight!

    Try sound therapy for sleeping

    If you’re looking for a natural way to achieve relaxation and promote sleep, listen up! Sound therapy has been found to relieve stress, pain, and tension and increase spiritual well-being. It can also promote healing by sending you off to a sound snooze.

    What is sound therapy?

    “Sound therapy uses sounds, special instruments, voice and/or music, which are then played for the client in therapeutic ways to achieve certain frequencies and promote holistic well-being,” explains certified sound therapist May Globus.

    In Globus’s view, this therapy is both science and art, developed through the centuries. Sound therapists use instruments and modalities gathered from cultures including from Asia and Egypt, along with Indigenous cultures.

    Instruments used during a sound therapy session might include crystal bowls, gongs, drums, rattles, and tuning forks. Some, like Globus, also use their voice. During a sound therapy session, the client lies down with eyes closed and absorbs the sound frequencies created by the practitioner, says Globus.

    A sound way to improve sleep

    Some research shows that one particular method of sound therapy can prompt the brain to operate at a brainwave pattern that promotes relaxation, lowers anxiety, and makes it easier to fall asleep more easily and more soundly. One small study also found that sound therapy that creates this brainwave state also creates three other chemicals associated with sleep: DHEA, cortisol, and melatonin.

    Globus sees this borne out in practice. When she conducts her routine post-session check-in, most of her clients say they experienced a deep sleep.

    Getting started on sound therapy

    If you’re serious about experiencing sound therapy, Globus believes it’s best to start out by seeing a certified practitioner or by attending a group sound therapy session.

    “That way, you can feel the frequencies and vibrations in your body for an extended period of time,” says Globus. During a session, some people will feel physical sensations, some will see colors, and, for others, memories and scenes will come to mind.

    If you find this experience enjoyable, says Globus, you may want to visit a specialty store that carries sound therapy instruments, such as a sound bowl. Look for the one that resonates with you, suggests Globus. Then, you can make it part of your nightly bedtime ritual.

    Sound therapy is also easily accessible through YouTube. “Amazing practitioners from around the world upload videos of themselves playing bowls and other instruments,” says Globus.

    Supplements to help when you’re tired all the time

    Fatigue can have a wide variety of causes. It can come from conditions such as diabetes or other chronic illnesses or from lifestyle habits such as poor sleep management or stress. Consult your health care practitioner to eliminate any underlying conditions if you’re experiencing long-lasting and unexplained fatigue.

    You may find the following supplements helpful in supporting a stressed and fatigued system.

    • Melatonin
    • Magnesium
    • Valerian root
    • Lavender
    • Passionflower

    Article Provided by Alive Magazine

  • 6 ways to take back your mornings

    6 ways to take back your mornings

    6 ways to take back your mornings

    Your new routine for better mental health

    It’s 7 am, and your eyes open to the musical chimes of your phone alarm going off.  Have you thought about how much your brain might be processing during this rushed awakening from slumber to content onslaught? And the kind of mental gymnastics your brain is already performing?

    Creating a morning routine can help you break the unhealthy cycle of distraction and distress that can assault your brain when you start your day with your smartphone. It also allows you to find purpose each morning and start your day with your best interests in mind.

    Sample morning routine

    Here are six ideas to include in your morning routine. When putting your routine together, try to aim for at least 30 minutes, including waking up, making your bed, and showering, which will likely use up about half of this time.

    While these morning chores are part of a valuable routine, the really positive brain work comes from meditation, journaling, and affirmation. Most importantly, you must work with what’s happening around you and with those you share a life with. Remember that a shorter routine is better than no routine.

    Wake up at the same time every day

    Creating a successful morning routine starts with finding a time at which you can comfortably wake up each day.

    Make your bed

    The action of checking off something on your to-do list within mere minutes of waking up will set the tone for your day. It not only looks good but also creates a sense of pride and self-confidence.

    Drink some lemon water

    Drinking water with fresh lemon juice can infuse your body with health-giving phytonutrients, vitamins, and minerals, while also helping to instill the habit of drinking more water during your day.

    Write in a journal

    The idea of writing down your thoughts is much easier than you might think. Try starting with making bullet points and setting a timer for how long you’ll focus on this area. Remember, the journal is only for your eyes, so be straight to the point, don’t edit yourself, and don’t worry about being judged.

    Meditate

    Meditation comes in many forms, so don’t be discouraged if you don’t feel like a Yogi Master. To start your new meditation routine, find a quiet, comfortable area where you can sit upright. Then close your eyes, focus your attention on your breathing, and take in the quiet surrounding you. Start small and work up from there.

    Practice daily affirmations

    Here are a few suggested affirmations that might get you started.

    • I’ve been through hard things before and have survived them. I will survive.
    • I wake up every morning ready for a new day of exciting possibilities.
    • I’ll surround myself with positive people who will help bring out the best in me.
    • I’m grateful to be alive. It’s my joy and pleasure to live another wonderful day.

    Article Provided by Alive Magazine