When I decided to travel to Los Angeles this past July to study with Krishnamacharya's longest-standing student, Srivatsa Ramaswami (Ramaswami is his first name), I had to make the decision to quit my day job—literally. When I got back to Canada we moved to Victoria (the capital city of British Columbia) and after the cardboard dust settled, I decided to not find another day job in our new city and instead focus all of my energy on my passions—teaching yoga, playing music and making design-y things for people on a one-to-one basis. Luckily my wife Debbie immediately landed a sweet full-time gig that would carry us through the transition period—otherwise it would have been a lot tougher to do.
"Most North Americans are spending their health in order to achieve wealth"
This has been a great lesson in the joys of investing in yourself—not just investing your time and creative energy into your own business, but also investing more time into the health of yourself and your family. In my case, this means spending more time outside exercising the dogs and spending more time in the kitchen and at the grocery store preparing fresh, healthy food for my hard-working wife and I (the dogs get fed better too).
I recently heard an Ayurvedic doctor make the statement that most North Americans are spending their health in order to achieve wealth, and then later using that wealth to try and recoup their spent health.
I couldn't agree more, and I feel so grateful that I'm able to find a balance between working for myself, helping others recoup some of that health, and investing in the health and well-being of our little family.
Here's a recipe similar to the one that I invested some time into creating today. Enjoy!
Roasted Butternut Squash Soup
(vegan, gluten free)
Prep time: 20 minutes
Cook time: 1 hour
Serving size: 4 large servings
- 1 small butternut squash, peeled and cut into chunks
- 2 leeks, cut into 1 inch chunks
- 4 ribs of celery, cut into 1 inch chunks
- 1 red onion, peeled and cut into chunks
- 2 large carrots, peeled and cut into 1 inch chunks
- 2 cloves garlic, roughly chopped
- 1 Tbsp olive oil
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp cloves
- 2 bay leaves
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 cup maple syrup
- 6 cups vegetable stock
- 1 tsp cider vinegar
- Salt and pepper to taste
- Preheat oven to 400F degrees.
- Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
- Spread the vegetables on a large greased baking sheet and roast for 25 minutes, or until browned.
- Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
- Bring to a boil then lower the heat and simmer for 30 minutes or until the vegetables are tender.
- Remove from heat and remove the bay leaf. Puree until it is smooth and strain to remove any chunks if desired.
- Return the Roasted Butternut Squash Soup to the heat adjusting the consistency with water if required and adding salt and pepper to taste.