New Year, New Me and Lentil & Jasmine Rice Soup recipe

Happy New Year folks! Anyone else start the New Year of with a bang? It’s been hugely exciting here…
Twins (4yrs) were sick with this horrible cold/flu and with my resistance being down from lack of sleep, sadly I got it too. Essential oils to the rescue! I used a ton of doTerra On Guard spray to try to keep the germs at bay (thankfully my hubby managed not to get it), and also the diffuser has been a lifesaver at night to help us sleep. My girl twin will only use hankies on her nose (my mom indulges her and has gotten her several). Below is a photo of the On Guard spray, with her sweet little hankie:

I’ve only just begun to scratch the surface of how essential oils can work their magic on various illnesses…so much to learn, which brings me to my vision board for 2018.

Before I got sick I created my vision board for 2018. Anyone else make one? I’m hoping it will help keep me focused and on track during the year – with my creative brain it’s super easy for me to go off the intended path. Making a vision board is really fun! For starters just grab a bunch of magazines and start tearing out things that speak to you. I like to do a combination of both photos & words. These visuals are representative of how I want to feel, as well as things I want (or want to achieve). I also leave some small places “open” for things I may want to add during the year. Life is ever-evolving after all. Check out mine below:

Now on to the soup. This recipe is my mother-in-law’s and one of our favorites! Hearty and satisfying, just throw together a salad and you have a healthy quick meal.

Lentil & Jasmine Rice Soup
Ingredients
2 Tbls grapeseed oil (or vegetable broth for no oil)
1 large onion, finely chopped
1 cup red split lentils
1/2 cup Jasmine rice (I found mine at Trader Joe’s)
3 32 oz. packages of vegetable broth
1 teaspoon turmeric
Salt and black pepper to taste
Method
Pour lentils and rice into a strainer and rinse under cold water until the water runs clear. Set aside.
In a large pot over low heat, add oil or a splash of vegetable broth.
Add onions and cook until they are soft and translucent.
Add the lentils and rice, and immediately add the vegetable broth. Stir, scraping the bottom of the pot with a wooden spoon to remove any lentils or rice that may have gotten stuck.
Add turmeric, salt, and black pepper. Stir.
Turn heat up to medium, until soup starts to bubble.
Stir, and reduce heat to low.
Cook over low heat, stirring occasionally for roughly 45 minutes to 1 hour until lentils are very soft and have lost their round shape. Serve and enjoy!