We have big news… the Simply Seasonal family is growing!
That’s right, Megan’s pregnant and due at the end of January!
And as Mother Nature would have it, this announcement comes with perfect timing as the fall is the season of nourishing our fertility + creativity; whether you’re planning on having a baby or not, we’re always bringing new creations into this world!
The fall ushers in the softer, inward, yin half of the year.
This yin energy follows the yang energy of spring and summer which is more outward, high energy, direct and masculine.
The yin time of year represents the feminine. We must nurture this energy to keep our balance throughout the year and throughout our lives.
Yes ladies (+ gents), it’s time to embrace the feminine! 💃
This energy also correlates with the moon and gives women our monthly moon cycles, where as the sun is the yang energy and gives us the yearly seasons.
For women especially, this moon energy is very powerful. And when we tap into it, it can bring us incredible balance and health!
And this moon cycle is not all about making babies. It’s also not a curse put upon women to make our lives miserable… rather it’s our superpower- our power to create!
So whether you are pre-menstrual, post-menopausal, had a hysterectomy or on birth control… ALL women are governed by this moon cycle and we encourage you to tap into the power of this cycle.
Plus, the fall brings us food full of seeds, nutrients and hormone balancing properties that can bring us back into alignment and our natural creative rhythm!
Join Cara + Megan in Episode 43 of Simply Seasonal:
- How to balance + heal hormone conditions.
- The cycles that govern our earth + how they effect us.
- The beauty of the feminine – how to nourish and embrace it.
- A nourishing Fall meal that everyone will love!
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
Want to learn more after the episode?
Listen to the Podcast!
Listen LIVE Thursday @ 12 CST: vinyldraughtradio.com or App
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Stuffed Acorn Squash
- 1 16 oz bag Lundberg Wildblend Rice, COOKED per directions on stove top or rice maker
- 2-3 acorn squash (figure 1/2 per person)
- 2 til olive oil
- 1 large onion, chopped
- 3 stalks celery, chopped
- 10 mushrooms, chopped
- 1 cup fresh parsley, chopped
- 1 til fresh thyme, chopped
- 1 tsp sea salt + pepper to taste
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1/4 cup maple syrup
- Prepare and bake the squash: Cut in half. Cut off outer ends to make a flat surface. Scoop out seeds. Drizzle inside with olive oil. Season with salt and pepper. Turn upside down in baking pan with just enough water to cover bottom of pan. Bake at 400 @45 min. until fork tender.
- Meanwhile prepare the rice stuffing.
- Heat oil in a large sauce pan or cast iron skillet. Sauté onion 5-7 min until translucent. Stirring occasionally and season with pinch of salt.
- Add celery and mushrooms, season again. Cook another 5-7 min.
- Once veggies are soft, add parsley and thyme. Cook one more minute to incorporate.
- Turn heat off. Stir in rice, cranberries, pecans and maple syrup.
- Thoroughly combine and season again if desired.
- Place cooked squash in a bowl or plate. Fill squash with rice mixture.
- Enjoy on it’s own or as a stunning side dish.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara
Balance, heal, thrive,
Cara + Megan