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Digging for gold?


Not really gold...but CRYSTALS! Yep--Crystal Park has always been on my bucket list and I got to check that little nugget off my list this Labor Day. WOW! What an experience. I mean, how can there be SO many crystals in one place with tons of people digging them up daily? It's truly magical.


👉What's so cool about crystals you ask? Well, this prized gem I was fortunate enough to find is called a clear quartz. I'll be wire wrapping this beauty to wear for balance. It is called the master healer, the most powerful of all crystals. It is a power stone used for harmony and balance (perfect for Librans ⚖ ). It augments energy by absorbing , amplifying, and balancing, storing, retrieving, focusing, transmitting and channelling universal energy and is excellent for unblocking it.


🤧 I was under the weather a few days ago, so I put this power stone in a locket, wore it around my neck and asked it to help heal me. VOILA! Magic. Pure magic. If you don't have a clear quartz crystal in your arsenal--I highly recommend finding one!


Cheers to health and healing! 🙏

 

You know it's squash season right? Some of the fun things that the change of seasons bring is the different veggies we have the pleasure of eating. I thought I would share this EASY squash soup recipe.



INGREDIENTS

  • 1 teaspoon coconut oil – you can use olive oil or whatever your cooking oil of choice is

  • 1 onion

  • 2 cloves garlic

  • 6 cups cubed butternut squash

  • 1 cup pumpkin puree – pure pumpkin, not the pumpkin pie filling!

  • 3 cups vegetable broth – you can use chicken broth if you prefer

  • 1 cup apple juice

  • 1 tablespoon honey (or Agave syrup)

  • ½ teaspoon curry powder

  • ¼ teaspoon cinnamon

  • salt and pepper

  • ½ cup heavy whipping cream (or Almond milk)

  • pumpkin seeds – get the kind out of the shell

HOW TO MAKE AUTUMN SQUASH SOUP

  • Heat coconut oil in a dutch oven over medium high heat

  • Add onion and cook until softened

  • Add garlic and cook another 30 seconds, until fragrant

  • Add cubed butternut squash, pumpkin puree, vegetable broth, apple juice, honey, curry powder, cinnamon, and salt and pepper

  • Simmer for 15 minutes, until the butternut squash is fork tender

  • Use an immersion blender (or a regular blender) and blend until smooth

  • Stir in heavy cream and heat through

  • Garnish with pumpkin seeds before serving

 

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P.S. Today is the FIRST day of detox!! Let's GOOOOOO!!

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