Boost Empathy

In Today's Email:

• Yoga & Love: Yoga can teach you to become more empathetic...

• Positive News Of The Day: New gorilla is born (watch)

• Food For The Soul: Ayurvedic winter soup...

TODAY'S LEARNINGYOGA & LOVE

The literal translation of the word yoga is "to yoke or join together," which can refer to the union of a person's mind and body, or can refer to the union of two people.

With yoga, you not only merge with your higher power but are also able to unlock channels to connect with others. As the practice requires you to be forbearing with your own process of learning new things about your mind and body, you gradually develop patience with yourself and others.

It leads to an improved ability to express empathy toward others and tolerate conflict without retaliation. When you practice yoga with your significant other, it provides an opportunity for you to connect with them physically and emotionally while tapping into the space of self-awareness and mindfulness.

Thus, through yoga, you're able to form deeper, more genuine connections with other people and view the world with greater compassion as a result.

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IMAGE OF THE DAY

POSITIVE NEWS OF THE DAY

Bruno, a three-month-old western lowland gorilla, was recently filmed taking his first steps.

Before he finally falls back to the ground, he wobbles a bit and leans on his mother, Gracie.

Bruno was born at the Fort Worth Zoo in Texas early on November 6.

FOOD FOR THE SOULAyurveda Winter Recipes: Cauliflower Pumpkin Soup Recipe

When the days get darker, our internal light needs to get brighter. Ayurveda talks about this change in energy in terms of agni, our digestive fire. During the fall and winter, agni is at its strongest, which helps us digest the heavier, denser, and more building types of food that nature gives us.

In this bright, fragrant, and soul-satisfying soup, pumpkin, which is usually sweet, is paired with rich, creamy cauliflower in a way that balances both vata and kapha, two opposing doshas that are present at the beginning of the year.

Ingredients

1 tablespoon olive oil

1 shallot, chopped

1 garlic clove, minced

½ tablespoon whole black peppercorns

1 apple, chopped (skin on)

1 cup diced celery

8 cups fresh cauliflower florets

2 cups roasted pumpkin or squash, or canned puree (see note)

6 cups water

¼ cup chopped fresh oregano (or 1 tablespoon dried), plus more for garnish

¼ cup fresh thyme (or 1 tablespoon dried), plus more for garnish

2 tablespoons chopped fresh rosemary (or ½ tablespoon dried), plus more for garnish

1 tablespoon ground nutmeg

2 teaspoons powdered ginger (or 1 tablespoon fresh grated ginger)

1 teaspoon mineral salt

10 whole cloves

2 tablespoons apple cider vinegar

Plant parmesan, to serve

Instructions

1. Warm the olive oil in a large pot or dutch oven over medium heat. Add the shallot, garlic, and peppercorns, stir to combine and cook for about 5 minutes or until fragrant.

2. Add the apple and celery, stir, and cook for another 5 minutes until soft.

3. Add the cauliflower and pumpkin, stir, and raise the heat to medium. Cook for another 5 minutes to soften the vegetables.

4. Add the water, raise the heat to high, and bring it to a boil. Add the oregano, thyme, rosemary, nutmeg, ginger, salt, and cloves. Stir to combine, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the cauliflower is very soft.

5. Turn off the heat and blend with an immersion blender until smooth. Stir in the apple cider vinegar.

6. To serve, ladle into bowls and garnish with the parmesan and additional herbs, as desired. Store in an airtight container for up to 1 week or in the freezer for up to 3 months.

MEME