Working in my creative studio today, appreciating the sunlight streaming in and my little gratitude pumpkin, I realized I was counting my blessings, literally. November brings with it Thanksgiving, a holiday grounded in being grateful. I’m inspired this month to practice intentional gratitude, in a new way.
In the past I’ve kept a blessing journal, writing down five or ten things daily that I’m grateful for. If you’re never kept a gratitude journal, it’s harder than you think to come up with new lists of blessings each day.
This year I choose to use the blog to chronicle five blessings a day, five things I am thankful for, and capture them by way of photos and a few words.
5 Daily Gratitudes
This exercise raises my awareness of the many blessings in my life. When I keep a journal, I may write down things I’m thankful for that are unconnected to the day I just experienced. Mountains may go on the list, or Scotland, or walking in nature.
The difference this year is that I’m taking a photo of each person, thing, place or experience that I’m thankful for. These will be real time blessings, encountered throughout my day. Such a game keeps me mindful, engaged, in the flow and open to receive, since I can’t plan every blessing in advance.
1. Appreciation for My Creative Studio
I recently cleared this room of clutter, again, and added inspiring items to keep me motivated and moving forward toward my dreams. I’m dearly loving this space, and spending a great deal of time in this pretty little room. In the afternoon sunlight filters in through the six windows, enchanting me and reminding me to take a break and have tea time.
2. Hibiscus Lemonade
I made this healthy, easy to prepare drink this afternoon instead of hot tea. The recipe comes from Anthony William, and it’s included in his new release Liver Rescue. I’m grateful for the delicious tart flavor and the healing benefits of this lemonade.
Bring 1 cup of water to a boil, in a small saucepan. Remove from heat and add 2 teaspoons dried hibiscus or 2 hibiscus tea bags. Allow to steep for 10 minutes at least. Strain tea into a mug and place in fridge to chill.
In a small pitcher whisk together 3 cups of water, 1/2 cup fresh lemon juice and 4 tablespoons raw organic honey, until honey is dissolved. When hibiscus tea is cooled, stir into lemonade. Enjoy! Makes 2 servings.
Read about the health benefits of hibiscus.
3. Liver Rescue
I just received this new book on Tuesday. The fourth by author Anthony William, this book focuses on healing the liver, which in turn heals a host of health issues including aging problems, brain fog, cancer, eczema, psoriasis, gallbladder disease, gut problems, hormonal disorders, inflammation, insomnia, mystery hunger and many more.
I’ve learned so much about my body and what’s going on within it through Anthony’s books. I’m grateful for the incredible healing I’ve experienced as well. The information within Liver Rescue will take my health to a new level. I’m taking notes as I read.
4. Sweet Potatoes from My Garden
As cooler weather arrives, my garden is slowing down. Last week I dug up the sweet potatoes in the raised bed veggie garden. What a treat it has been to prepare baked sweet potatoes. Tonight I felt such a sense of accomplishment as I washed up a batch of these little blessings, in preparation for trying a new recipe featuring sweet potatoes. I grew this food!
5. Chili Sweet Potato Fries
I checked out a plant based cookbook from the library. The Karma Chow Ultimate Cookbook, created by Melissa Costello, offers planet-friendly fare that is easy to make and so delicious, while boosting health as well.
Chili Sweet Potato Fries
2 large or 4 small sweet potatoes, peeled and cut into 1/2 inch thick lengthwise fries.
2-4 tablespoons extra virgin olive oil
3 teaspoons chili seasoning
Sea salt to taste
Preheat oven to 400 degrees. Place cut potatoes in a bowl and drizzle with olive oil. Sprinkle fries with with chili seasoning and salt. Toss potatoes to cost evenly. Spread potatoes in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes, turning halfway through, until fries are browned on outside and tender inside. Let cool 5 minutes.
I served the sweet potato fries with:
Lemon Dill Aioli Sauce
In a blender (I used the smaller attachment) blend 1 tablespoon fresh dill, chopped, 1/4 cup vegan mayo, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest and 1 garlic clove, finely minced. Makes a little more 1/4 cup of sauce.
The sweet potato fries and aioli were so good! The chili seasoning adds just a touch of spiciness that pairs well with the sweetness of the potato. And the lemon dill aioli…yum!
I buy Sir Kensington’s Fabanaise, from Natural Grocers. It’s made from aquafaba, the water off of cooked chickpeas, and it is vegan, non-GMO, and egg, soy, gluten and sugar free. And I promise, it tastes like mayo! I use it as a base for several sauces.
Let’s Play a Game of Blessings
The idea for the 5 Daily Gratitudes came to me this afternoon, as I paused to appreciate the sunlight streaming in and expressed my gratitude aloud. The Dream Giver whispered to me, “Do you want to play a new game?”
I always do. I’m always ready to play games that teach me new truths as I learn and grow and have fun.
Play along with me, during Thanksgiving month. Find one thing, or five, or ten, to be grateful for each day. Write them down in a journal, make lists, draw pictures, take photos…keep some kind of record of the things you are thankful for. Count your blessings, one by one. And I’d love it if you shared some of them with me.
Order Liver Rescue and dried hibiscus by clicking links below.
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