What I LOVE About Fall

I guess this title is somewhat deceiving, as there are countless things I LOVE about fall. I used to believe that I was egotistical because I was born in fall and to love the time you were born must, well, be egotistical?! Yeah RIGHT! I love the season so much probably because I WAS born in this season and I feel in my element. The cooler temperatures bring out some of my favorite sweaters and jeans, as well as offer an opportunity for more outdoor time - I don't prefer summer with her sweet mosquitoes and swim suites! No offense Cancer, Leo and Virgo.

I love hiking in the fall. Being outside in nature, surrounded by the changing colors of Tennessee's trees... Ahhhh... nothing beats it! I also love the time with apple cider, pumpkins, celebration of life for one of my moms and grandmother, Halloween, Thanksgiving, (my birthday), the birthdays of two of my siblings, the birthday of our eldest daughter (can you imagine four Sagittarius in on family?!), changing leaves, running in my awesome shorts with knee high compression socks, outdoor festivals.

This past weekend we experienced the Autumn Equinox. This day is a reminder of balance - both light and dark are almost exactly present in the space, with approximately 12 hours each of light and dark. I love remembering balance in all areas of my life. My pendulum surely likes to swing in one extreme or the other quite regularly. I was reminded today to live in the gray! I allow myself to sit in the discomfort and peace of the balance today, and to enjoy the beginning of my favorite season.

In honor of the cooler temperatures Lentil Soup! (OK, can you tell I cannot wait?! It's only been in the low 70s)

We make a large batch and freeze most of it for later use. 
3 cups Lentils (we used Green Lentils)
8 cups Water +
4 Bay Leaves (or more, if you wish)
Fresh Cracked Pepper
Himalayan Sea Salt
5 Carrots, sliced into rounds (local, from our backyard)
10 Mini White Carrots, sliced into rounds
Large Bunch of Kale (local, in season)
2 Tablespoon Coconut Oil
3 Garlic Cloves
1 tsp Cumin Seeds
1 tsp Coriander
Salt and Pepper, to taste
Lemon Juice
Whole Fat Yogurt

Boil the water with lentils, bay leaf and salt and pepper until soft (I love this link for more tips).  Chop the carrots and kale. Chop the garlic and saute in one tablespoon coconut oil until aromatic. Transfer the vegetables and garlic to the lentils. Add more water to the lentils if needed. With the remaining coconut oil saute the cumin seeds and coriander for a few minutes. Combine spices. Add juice of one lemon. Garnish with plain, whole fat yogurt. If you like a little spice, we added garlic, chili sauce (not for the children).

Welcome fall! I LOVE YOU!

Blessings on the Journey!