Holding the Heart Open

The transition into summer has been a slow one. Temperatures are still in the late teens some days in my part of the world so the natural blossoming and opening one feels calls to do in the warmer months has been happening gradually.

My hydrangeas have opened but are on stage 1 or 2 of their three stage blooming schedule, roses are on their second flush, but the dahlias are yet to show their faces. Sheets dry on warm windy days but still need to be rushed in before 6pm to ensure I don’t need to return them to the line the next day to finish drying them.

I am not one to yearn for hot summer days like my Vata and Kapha friends. My Pitta constitution finds temperatures over 30C exhausting, depleting, highly sweaty and annoying. My mind becomes consumed with all the things it wishes it could fix in the world. I fantasise about the remedies I would propose if I still had my pre menopausal energy and I instead opt for cooling grounding remedies like reading, cooking Xmas food, spending time in nature and swimming in fresh water.

In Chinese Medicine, summer is ruled by the fire element. In this season the energy within us starts moving outward, calling us outdoors and encouraging us to connect with friends and family. It’s winter in the Northern Hemisphere the water element the energy in moving inward so those folks are being called indoors, sitting around fires, sipping on mulled wine and perhaps feeling more called to spend time alone which I think would probably feel quite conflicting in the festive season.

No matter where you are in the world however, the challenge these days is to keep your heart open whilst witnessing the events playing out in the world at the moment. On a stunning summer afternoon in Sydney at our most famous beach gunmen took the lives of innocent people who were enjoying all the fire element calls us to celebrate - light, connection and love. The impact of such an event will most likely be life altering for a lot of people.

The challenge after such a traumatising event is to keep ones heart open. Not open in a false way, but in a way that allows compassion to sit alongside fear and confusion and anger and shock and blame. The temptation is to rant and vent and to give voice to all the madness the mind is trying to reconcile and the remedy is to quietly say hello to the sad, confused little child inside who just wants to scream and be held and told they are safe.

I am always reminded of Tara Brach’s Rain of Self Compassion in times of such unmanageability. Brach’s acronym encourages us to

Recognise what we are feeling

Allow it to be there

Investigate where you feel it in your body

Nurture yourself “It’s OK sweetheart

Often when feelings are big or overwhelming we may find ourselves wanting to leave our bodies to escape them. We can do this by numbing out with medications (alcohol, drugs, social media, foods), we can become hyper focused on rescuing others and forgetting to tend to our own bodies. We may align strongly with one emotion whilst giving no voice to more tender vulnerable emotions eg being angry but giving no space for the grief or fear or vulnerability.

For me, the challenge is to not get stuck in the story. Yes a horrible thing happened but the world is not a horrible place. I need to be mindful that my mind will focus on whatever I allow it to so now it is essential that I take time to focus my mind each morning. On awakening I must consciously tune in to gratitude and love and turn the volume down on the negativity. To do this I take myself into nature where the language of right and wrong doesn’t exist and the present moment is hard to ignore when I am here.

I also need to set time aside to nourish myself because the gut and the mind are one in the same so if I am eating poorly my mind will struggle to focus. I am including some nourishing summer recipes that I hope you will make for you and your loved one over the festive season. Go gently sweet friends xx

Giant pistachio pancake with rose berries, cherries

5 eggs

2 tablespoons coconut oil

1 tablespoon rosewater

2 1/2 cups (625ml) coconut milk or water

1/2 cup (50g) ground pistachios

1/2 cup (60g) coconut flour

2 tablespoons dessicated coconut

2 tablespoons maple syrup

1 teaspoon baking powder

1/2 teaspoon ground cardamom

1 teaspoon ground cinnamon

Topping

200g cherries, pitted and halved

200g mixed berries

edible flowers

maple syrup, to drizzle

1. Preheat oven to 180°C/350°F. Grease and line a 26cmcm ovenproof fry pan.

2. Place the ground pistachios, coconut flour, dessicated coconut baking powder and spices into a bowl.

3. Whisk together the eggs, rosewater, coconut oil and coconut milk. Make a well in the dry ingredients, pour in the wet ingredients and mix until smooth. Pour into the prepared dish and bake for 30-40 minutes or until set.

4. Top with the cherries and berries and edible flowers and drizzle with the maple syrup.

Serves 4-6