The start of a new year is a funny old time.
The busiest for gyms, divorce lawyers, dating sites and diet clubs.
If you’ve had the best of years or are very happy to see the back of 2013 it’s a great time to stop.
Stop and think wow I achieved that or I got through that. I’m pretty amazing. Now what do I want to do and achieve?
I am a big believer in goals and dreams. Goals and dreams that inspire you and appreciate who and what you are, not what you’re not or don’t have.
It can be all to easy to set ourselves up to fail . We set unrealistic goals and give our selves a hard time if anything stops us in pursuing them, so often we just give up.
We can set our goals and dreams based on fear, fear that we’re not enough and need to change, fear of not being accepted, looking a certain way, failing, and the unknown.
Sometimes shit just happens and there is no way of knowing when or stopping it.
We might decide to change our goals, we might need some time to re-evaluate, we might just simply have that chocolate bar or miss that class.
If we can accept who we are and set goals and dreams that are truly our own, without limits, it is possible to achieve anything.
This is what 2013 taught me, a year that at one point scared the crap out of me but ultimately taught me not to live a life in fear.
What are your goals and dreams for 2014?
Butternut Squash and Tarragon Soup
This is a beautiful soup, with incredible flavours and texture. The butternut squash and tarragon provide the perfect pairing of soft robustness and elegant flavour.
After a couple of weeks or indulgence over Christmas and new year this is just the healthy tonic my body now needs to get set up and ready for 2014!
1 x butternut squash
200ml of water
2 x tablespoons of dried tarragon
2 x carrots finely diced
1 x onion
1 x knob of butter
1 x garlic clove minced or grated
3 x teaspoons of minced or grated ginger
2 x tablespoons of fresh or frozen parsley
1.put the water on to boil
2. peel and cube the butternut squash
3. add the butternut squash and leave to simmer for 20 mins or until soft
5. melt the butter in a pan and gently soften the carrots, onion, ginger and garlic for approx. 5 mins
6. add the pan contents and tarragon to the butternut squash and water and blend together to make the soup
7. gently re-heat for 10 or so mins, season generously with salt and pepper to taste and enjoy!
You can add cream or creme fraiche for a glossier richer soup.