Being true to self adds extra bounce in life!

Getting relationship help from the perspective of the relationship with yourself is something you may not have considered.

“In order for you to go to where you want to you have to first know exactly where you are starting”  – Dr Phil.

Often clients come to me for relationship help from a stance of blaming, criticising or trying to fix their partner when things are not working. When in reality what we get out of our relationships is ususally in direct proportion to what we are putting into our relationships. If you really want things to improve in a relationship it’s simply a practical thing to remember – to at least look at oneself first before looking to the other for reasons for the difficulty.

Recently, a client came to me for relationship help for difficulties she was experiencing with her partner.  Consequently, she was struggling to make confident decisions about her future.

Initially, we spent some time discussing her situation and also explored her background and past relationships. This journey of self discovery gave her valuable insights and a deeper understanding of herself and her issues and allowed her to see how it was impacting the relationship with her partner.

The relationship help and coaching gave her clarity on what needed to change and how to do things differently.  With increased self awareness and confidence she was able to implement the change in a way that she found encouraging and empowering.

As a result she has developed effective communication skills which has elevated her confidence and self-esteem. She  has taken control of her life with clear intentions, goals and direction, and feels positive, grounded and happy.

Dr Phil’s  book “Self Matters” -  Creating your life from the inside out. This book helps you to connect with your authenticity and how to create the life you really want. Have a look at some practical ways on his website to get started.  www.drphil.com

If you are seeking relationship help and are ready to take your relationship with self and others to a new level, then give me a call to book an initial 30 min session to discuss and design your coaching plan.

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I wanted you to know that the couple of sessions we had made a huge difference.

Because of our chats, I was able to figure out what I needed to do instead of getting mired down in all the emotional ‘angst’.

Thanks!!

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So enjoying and living a life of exceptional self care means living and working in a soul nourishing environment, developing appreciation and connection with nature, doing work that utilises your unique gifts and talents, caring for your emotional, physical and spiritual health in a way that’s aligned with who you truly are and what you need most.

Knowing ourselves well, what our needs are, honouring our needs and what we truly want in life encourages and supports us to make decisions and choices that honor and reflect the true nature of soul. In turn freeing and  mobilising us to make a difference in the world.

 By caring for ourselves deeply and deliberately, we then naturally begin to care for others – our families, friends, society and the planet.  We become consciously aware of how we live our lives and the choices we make. We make choices from a place of self-esteem and confidence, love and compassion rather than guilt or what we think we should do.

By allowing yourself to live this way you can’t help but want it for others as well.

The process of  ‘real change’ is gradual and happens over time. So be patient and accepting that its an organic and evolutionary process. Be aware that you will make some progress and might take a few steps back but don’t be disillusioned, just accept it as part of the process and get back on track.

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Jackson Brown

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John Kabat-Zinn

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Article by Kate McKee, published in Wellbeing magazine.

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• 1 whole organic or free range chicken (skin removed/neck intact)
• Olive oil for frying, optional
• 1 organic leek or onion, well rinsed and thinly sliced
• 2-3 stalks of organic celery, finely sliced
• 2-3 organic carrots, finely diced
• 2 sprigs of fresh thyme
• 6-8 fresh sage leaves
• 2 sprigs of fresh marjoram
• 1 corn cob (or more if desired) kernels cut off and added with the cob
• 225g/80z of orange organic kumara, peeled and finely diced
• 3-4 cloves of organic garlic, roughly chopped
• Freshly grated or sliced organic ginger to taste
• 1-11/2 tablespoons of white wine or a tsp of apple cider vinegar
• 2 fresh bay leaves
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon of arame (fine seaweed)
• A large handful of fresh parsley, finely chopped
• 3 teaspoons of Kelpamare
• 2-2.5 litres of vegetable stock
• 8 dried shitake mushrooms (optional)
• A handful of fresh parsley, finely chopped to serve

Method

Place a large heavy-based saucepan over a low heat then add the whole chicken. (if there’s some skin left on the chicken the fat will render and provide a base to sauté the veggies). Add the leek or onion, carrots and celery to the pot. Keep the heat low enough for a gentle sizzle. Add the thyme, sage and marjoram and continue to cook over a gentled heat and add the corn, kumara, garlic and ginger. Add all the other ingredients (except parsley to serve) and cover with stock. The liquid should just cover the chicken. Cook 1 hr.

Lift the chicken out, remove the flesh, shred and set aside (covered). Return the chicken bones (in a muslin bag for easy removal and to keep small/fine bones out of the finished soup)) to the pot to simmer for a further 30mins. Then remove the bones from the soup and discard. Taste and add more flavourings as desired i.e. fresh herbs, tamari sauce etc. Remove as much fat as desired at this stage from the top of the pan. Before serving remove the corn cob and return the shredded chicken to the pot and simmer for 2 minutes. Stir in the chopped parsley.

Variations

2 tablespoons of brown rice or noodles can be added with the stock

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Serves 4-6

Ingredients

• 1 large onions, diced fine
• 3-4 cloves fresh garlic, crushed
• a red, a yellow and an orange capsicum, diced
• a tbsp or so of olive oil
• a tin of chopped tomatoes
• a tin of kidney beans, drained (or cook your own)
• a tin of pinto beans, drained (or cook your own)
• a tin of black beans, drained (or cook your own)
• a tin of whole corn kernels, drained
• a decent bundle of fresh green beans
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• ¼ tsp cayenne pepper
• 1 cup fresh coriander, rough chopped
• juice of a fresh lime
• Salt and freshly ground pepper
• 1-2 teaspoons chilli flakes, powder or paste to taste
• Freshly cooked brown rice to serve Cashew Cream to dollop on top (recipe below)

Method

Sauté the diced onion in the olive oil for five minutes or until clear. Add the capsicums and the garlic, chilli, cayenne, coriander, cumin, oregano and cook for another five minutes or so. Stir in tomatoes, corn and all the beans. Lower heat and simmer for 30 minutes, adding water little by little if it gets too dry and starts to stick. Season with salt and pepper. Five minutes before serving, add the chopped green beans and let them just cook through so still al dente. Stir in most of the coriander just before serving and leave a handful aside. This chilli can be served on top of brown rice or on its own in a nice deep bowl. Squeeze some fresh lime and then sprinkle with remaining fresh coriander. Then, for the deluxe version add a generous dollop of one or both guacamole and cashew sour cream. Remember to moderate the chilli according to your tastes.

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