Saturday, October 5, 2013

HEART CHAKRA SOUP



Isn't it funny that the heart chakra is green?  You'd think it would be pink or red.  But no, it's green.  You might have noticed I have a small obsession with the heart.  Your heart, the one beating now in your chest, is a powerhouse of esoteric, physical, electromagnetic, metaphysical, mitochondrial, and non-conceptual wisdom energy.  It is like having the best best bestest iPhone app in the entire seen and unseen universe.

The only problem is...most of us don't know how to use it.  Instead we are obsessed with the somewhat mediocre yet seductive app in our brains.  And the humble, noble heart doesn't mind.  It still beats.  It still shines.  It still listens to the needs of every cell and responds selflessly and lovingly.

What if you knew how to tap into that powerhouse of coronary amazingness?

With the help of meditation masters, neuroscientists, and mind-body therapists, I have devised simple and effective methods for just that.  The HeartMind Method.

But first...we eat soup!

During the cusp season of autumn, as the days meander from cold to hot, and we find ourselves in the bardo between summer and winter, it comforts the body to have some Heart Chakra Soup.  A green dream in a bowl.  Your farmer's market bounty will provide the right ingredients.  It is simple and fast to make.  Double the recipe and give half to a neighbor.  ENJOY! Love, Thupten

HEART CHAKRA SOUP
makes one quart

2 T olive oil
2 T butter
4 scallions, chopped
1/2 jalapeno, chopped
1/2 medium carrot, chopped
2 celery ribs, chopped
thyme and oregano, fresh or dried
1 1/2 pounds zucchini, chopped
salt and pepper
1/2 bunch cilantro, chopped
1/2 bunch parsley, chopped

optional: 1/3 cup heavy cream or creme fraiche

1. heat the butter and oil in a soup pot over medium heat.  add the scallions, jalapeno, carrot, celery, herbs, and salt and pepper; sweat the veggies (sweat means cook but don't brown) for about 5 minutes, stirring a few times
2. add the zucchini; sweat for 7 minutes until quite soft; don't brown; add more salt
3. add enough water to just cover the zucchini-veg mix; cover and bring to the boil; lower heat to med and simmer for 20 minutes
4. turn off the heat; add the cilantro and parsley; cover and let steep 5 minutes
5. use immersion blender or blender and blitz soup until smooth; add cream or creme fraiche if desired

Note: always blend soups while warm, otherwise they will get gritty and lumpy.

Let the soup warm your heart.  May you be well!