RAINY DAYS bring back childhood memories. I vividly remember one incident when my sister Raqueland I excitedly ran outside our garden to take a shower in the rain. As we were halfway wet, the rain suddenly stopped. It was extremely hilarious that we were hysterically giggling at the same time felt cold, did not know what to do, for we were young and naive. We ended up finishing the shower, using the garden hose,as our beautiful mother watched us from her room window, laughing.
Weather affects our emotional health, mind condition and the way we behave. I observed that when rain season sets in, the mood shifts to a dreadful gloomy mode to majority of people. Feeling of sadness, melancholy, low self-esteem, depression and the pitiful–me syndrome heightened. Whereas others, spark and delight for its cool refreshing effect and relax to the calming rhythm of each drop of the pour.
Rain water is as important as the breaths we take. Without it, there will be no life. Rain signifies nature’s way of care. It removes impurities in the air, replenishes our source of water for drinking and other uses, nurtures the trees, plants, vegetation, to make sure we are sustained for the next dry season.
Tips to cheer you up
When you are feeling down, pick-up yourself and exercise. Exercise boosts self-confidence, positivity and increases the production of endorphins or happy hormones.
Engage in a pleasurable activity that makes you feel good, such as reading books, painting, singing, watching documentaries and funny movies.
Connect with friends or make new ones and organize regular phone calls, meet-ups or video chats, instead of sulking alone in your room. It will make your disposition sunnier for sure and awakens inner joy.
Lastly, prepare and savor this powerful dish that warms the heart, comforts the mind, nourishes the body, makes a dreary day seem wonderful and a low day seem magical.
The soup for the soul
Ingredients: 3 tablespoons of olive oil; 1 celery stalk, cubed; 3 cloves garlic, skinned and pressed; 1 celery stalk, diced; 1 large onion, sliced; ½ large squash, peeled and cubed; 2 medium size carrots, cubed; 3 medium potatoes, diced; 3 sweet potatoes, cubed; 3 cloves garlic, peeled and pressed; 1/2 teaspoon of cinnamon powder, 1/2 teaspoon nutmeg powder, ½ teaspoon ginger; 10 cups of vegan stock or preferred stock for non-vegetarians; salt and ground pepper to taste; ¼ cup fresh Italian basil leaves; 2 tablespoon pine nuts or pumpkin seeds; ½ cup coconut cream.
Instructions: In a big sauce pan over medium heat, put the olive oil. Add the onions, squash, carrots, potatoes, celery, garlic and sauté for 3 minutes. Add the broth, cover the pan, bring to a boil, then lower the heat and simmer for 15 minutes.
Next, add the nutmeg, cinnamon, ginger, basil, salt and pepper, stir in, cover the pan and simmer for another 15 minutes or until all the ingredients are all soft. Turn off the heat, remove the lid, transfer to a clean container and allow it to cool completely.
Puree the mixture in a blender machine in batches, proportioned to the capacity of the machine. Reheat the pureed mixture in a pot, over low fire, stirring occasionally.
You can adjust the soup’s consistency by simmering it longer for a thicker outcome or add more broth for a lighter finish.
Serve hot in a soup bowl. Garnish with few small pieces of fresh basil, a spoon of cream, pine nuts and tons of love on top.