Friday, February 24, 2012

The Spirit of You

The Spirit of You

The spirit of you is like nothing you could imagine,
Nor is it like anything that anyone else has ever had,
Or will ever have.

It is uniquely yours, a combination of energy
Designed by your soul and the soul of the Universe.

There is no point in trying to work out how to make it better,
Nor how to make it more, or different than what it is.

Instead, it will respond well to acceptance, trust, and loving it,
Just as it is.

A Song to Your Spirit

Spirit of my body,
Of my heart,
I hear you,
I feel you,
And set you free.

Spirit of my mind,
I see you,
And love you,
Mmm, em, mmm um mmm,(hum)
I set you free.

When it is time,
You will come,
You will come home,
Come home to me,
Come home to me.

When it is time,
You will know,
You will know,
And come home,
Come home, to me.


Thursday, February 23, 2012

Your Creation Lost

Shamanic Path and Practice 

Long winding rivers in evergreen forests,
With creatures unimaginable in colour and presence.
“Tread carefully now”, you hear a voice within say,

“Do not to disturb a single bracken
Or miss the beauty of one divine leaf”.

How can man not see the value 
Of what he so unconsciously discards.
Can he not feel this great forest’s spirit?
Can he not see that it is evidence 
Of the both the greatness and the vulnerability in us all.

What do you think happens to all the energy
That you put out to the world when you are in love?
Or when a child you have given life to smiles at you?
Or when you grin with satisfaction when your belly is full?

Can you not see the joy and love in the trees
And the peace in the flowers?
Are not the wild animals evidence of gratitude, 
In their magnificence?

How can man so easily destroy what he unknowingly creates?
Wake up – please wake up.
Are you really willing to take the life and spirit
From such an ancient forest? 

By Heather Price 16.02.12

Tuesday, February 21, 2012

How Would I Know?

How Would I know?

If it were not for you,
Where would I be?
How would my heart know
When love is not enough,
And when it is?

How would I know myself at all?
I would not be the warrior I am now,
Nor would I know what it is
That makes my soul sing
With joy, 
In its connection with all that is.

Thank you for being my soul mate
For a time,
And for knowing when I needed to
Be released.
Thank you for trusting that I could do
All that I have done.

Our journey together long over,
I can finally look at you with
Only gratitude and a love
That cannot be understood or described.
Undocumented love, in complete
Understanding of our limitations,
And our strengths, together and apart.
For we are one.

Heather Price  21.02.12

Wednesday, February 15, 2012

Fly Eagle Fly

Fly Eagle fly,
High into the sky.
Take me on you back
And be carried by the wind.

Fly Eagle fly,
High into the sky.
Teach me all there is
To know of faith and love.

Fly Eagle fly,
High into the sky.
Don’t let me give up,
Don’t let me give in

Fly Eagle fly,
High into the sky.
Together we shall fly
High into the sky.

Together we shall fly,
High into the sky.

Sunday, February 12, 2012

Shamanic Recipes ~ From the Earth, for The Soul. A Feast With Friends.

12. 02.12

A Feast with Friends

Divine White Curry and Jasmine Rice, with Sesame Pumpkin, and Stir-fried Cashew Nuts with Fresh Green Beans, served with fresh sliced mango, cucumber, apple, and chutney, and lemon wedges.

Vegetarian and Vegan, Gluten Free.

Yummmm! What a delicious meal Spirit Chef and I produced last night for dear friends of like-heartedness. We had a fabulous night and I am hoping my friends, Wayne, Lorraine, and Kath, will post some feedback here as well – I asked them to choose and comment on their favourite dish. What a night we had, of connecting, creating sacred healing sounds, journeying with the medicine drum, and eating a delicious, colourful feast. It was topped of with Lorraine’s delicious pudding – a home-made almond and pear pie with fresh yogurt (this recipe is not included here ).

Over the last few years, I have raised my consciousness around the colour of food. I don’t necessarily deliberately set out to purchase food of a certain colour (although that can be beneficial too), rather, I allow myself to be drawn to whatever food calls me, and then I attempt to relate that to my experiences at that time.

For example, when I find myself eating a lot of red, the colour associated with our base chakra, I can see I am building new foundations, or searching to increase my sense of security. 

If I am being particularly creative, which is the primary quality of the sacral chakra - our second chakra just below our navel, I might crave pumpkin, or orange sweet potato. Pumpkin has always been one of my favourite foods and connects me with memories of my mother and grandmother, who cooked wonderful pumpkin. While tough and hard on the outside (for survival) pumpkins have this whole other thing happening on the inside. Lush and moist, and filled with seeds, just like a fertile womb. This chakra is a place of sensuality, fertility and creativity. When I crave pumpkins, I know I am seeding and birthing new ideas.

When I am feeling good, or on holiday, I can’t seem to eat enough mangoes, even just picking them up and holding or smelling them feels good; the colour yellow is associated to our third primary chakra located in our sola plexus. This is the place of personal power, self worth, and self love. Eating yellow food will help lift your spirit. think about it - just looking at a yellow squash lightens my heart, and I love mangoes because they have lots of earthy colours in their skin, and then you get this rich cadmium yellow, juicy flesh that tastes incredible. 

Green always connects me with nature – and the love of Mother Earth, stimulating the heart chakra, which can be also aligned with the colour pink. Greens nurture you in every way and help you feel abundant, vibrant and in love. 

Blue food can be tricky to find– but purple cabbage goes blue when you cook it – and blueberries are my favourite berries( both of these are standards in my diet). Blue is the colour associated to our throat chakra - the place of self-talk. For a long time my head was filled with negative self-talk - so eating blue food reminds me to be gentle and kind with my thoughts - and like the blue sky- open and unlimited. 

Purple, the colour of our brow chakra, seems less prevalent in my diet, although I do use lavender oil every day! The colour purple helps us to connect with our inner guidance, in a calm and graceful way.

The crown chakra is associated with white light and our Great Spirit or High Power. Last night's feast was created to bring friends together to honour Great Spirit through connecting and creating sacred food and sacred sound, and Spirit Chef suggested we make the feature dish a white curry. I also created some colourful side dishes to stimulate the chakras and balance the energy – so here they are – the recipes from last night’s wonderful feast with beautiful friends!

Aloha – In Love and Gratitude Always, and All Ways x Heather

White Curry
·      Rice bran oil – as much as you need to get the job done (ask your Spirit Chef).
·      Thai Green curry paste – or make you own (I didn’t this time).
·      2 large white potatoes with washed skin left on, cut to the size of a lychee.
·      2 large sweet potatoes peeled and diced as above.
·      1 large onion, chopped to same size as potatoes.
·      2 medium chopped zucchinis, roughly peeled, leaving a few coloured strips.
·      1 ½ cups chopped cauliflower.
·      2 cups of water (you may need more).
·      Tin of lychees, or cup full of fresh seeded lychees.
·      Large tin of coconut milk or cream.
·      Salt to taste (I didn’t use any).

I used a large electric frying pan to do this, and it works best. Use a low- medium heat and add a good dash of oil.

Add the curry paste and stir – I use a mild curry past so ended up with 2 and a half tablespoons. Read the directions on the jar, and start with less, taste testing as you go. Remember, you can always add, but it is not so easy to take away.

Put chopped veges in, one batch at a time – starting with the hardest vegetable and finishing with the softest (with the exception of the onion which I put in with the potatoes to give it flavor). You can also keep the lychees out until the very last, adding them just before the coconut milk, as they are so soft.
 Stir and turn until brown,( adding the zucchini only after the potatoes have softened to make sure you don’t overcook it). Add more oil initially, but after that, begin to put in the water, little bits at a time, allowing the vegetables to soak it up, and become creamy, but not saturated.

When the potatoes are soft enough to eat, but still firm, add the remaining water, stir gently, and then add the lychees and coconut milk. Stir for a few minutes until mixed through and of a creamy consistency. Put some to the side to cook for tasting, and then turn off the heat and cover. Taste, and add curry paste if necessary. I put my extra paste in a small amount of boiling water to cook the ingredients of the paste before adding. Add little bits until you get it right for you. Mix through, and serve when ready. Remember – you are making food for Spirit – so some prayers of gratitude are always good, and definitely add a loving flavour to the food.

Jasmine Rice
Ingredients and Cooking
Bring half a medium sized saucepan of water to boil. I use glass saucepans, which are great. When the water is boiled add 1 ½ cups of rice and stir for a few minutes. Cook gently until just softening (about 15 mins) and then put the lid on and turn off the heat. Check the rice 10 minutes before you are ready to serve, and adjust your cooking if you need to – Ask Spirit Chef to help you! Or – use a rice cooker!

Sesame Pumpkin
·      2 cups skinned pumpkin chopped to size of a lychee. I like to chop mine in triangles as it suits the pumpkin’s shape and looks good.
·      Quarter of cup of rice bran oil – or coconut oil (though this will give a different flavor and change the taste of the taste of sesame seeds).
·      Quarter cup sesame seeds.

Using medium heat, put oil in a wok, or deep fry pan with a lid. I actually use a large glass heatproof saucepan. When hot, carefully add pumpkin so oil doesn’t splash out of the pan. Stir-fry till slightly browned and almost soft. Add Sesame seeds, put lid on straight away (they will pop) and turn off the heat. Let it all sit in the oil. I love oil, and think it is good for you, so am happy to serve it up in oil and put on my rice to drain. You can drain a little liquid off, and save for a salad dressing if you would prefer.

Stir-fried Cashew Nuts with Fresh Green Beans

·      1 cup cashew nuts (macadamia are good too), soaked for one hour in spring or filtered water. When nuts are slightly soft, drain and dry in the sun or air if possible – or just put on a clean tea towel and spread out. This allows for easier digestion.
·      Dash of rice bran oil.
·      1/2 teaspoon crushed garlic.
·      2 cups topped and tailed green beans.

Use a saucepan with a lid and add oil and garlic. When warmed, add nuts and stir-fry until brown. Add beans and cover, raising the heat for 30 seconds only. Then turn off and leave lid on until you are ready to serve).

Serve dishes with fresh mango and cucumber, and green apple, with lemon wedges in small dishes. You can partly prepare these before hand, and finish off just before you sit down to eat. Don’t prepare the apple too early, as it will go brown. A good, not-too-sweet, fruit chutney adds flavour to the meal, and will give a groundedness to it as well. The sweetness of the chutney and sharpness of the lemon juice seems to bring you into the present moment.

Serve with delicious sparkling red grape juice mixed with mineral water, and remember to bless the food to bring in the essential ingredient of gratitude that makes this feast so amazing, and one that you simply have to share with your friends who have great spirit and heart.

This dish comfortably serves 4, but there well may be some left over curry. The beauty of these dishes is they are just as delicious cold, as they are hot – with exception of the rice of course. Enjoy!

I would love to hear you comments, and please go to my facebook page and 'like' it if you want to be kept informed of future recipes.

Friday, February 10, 2012

Shamanic Recipe for Creating More Love and Joy Today

Create Love and Joy Today ………..

To try hard with faith and enthusiasm is to do your best.
To check in, and out, before making assumptions is paying respect.
To listen well is showing you love and care about someone.
To spend time doing what they love to do, even though you have no interest for your self, is to honor difference, and again, demonstrates your love.
To give space for someone to explore who they are, and to centre themselves will always create peace and harmony.
To understand how you yourself best learn and communicate, and how those around you best learn and communicate, will enhance your relationships beyond your belief.
To truly believe in the people you love, and set them free to find their own way, will build the light and love between you, and free the chords of fear that bind you.
To explore connection through touch that has no strings attached will awaken feelings of trust and un-conditional love, and restore the innocence and pure nature of your heart.
To surrender, when there is nothing left to do, is to allow your will to rest awhile, and enjoy the freedom and joy of just ‘being’.

By Heather Price 11.02.12

Shamanic Recipes ~ From the Earth, for The Soul

Organic Vegetable-Nut Cakes, with Delicious Salad Duo

This has to be one of my favorite, and most simple, new dishes!!! In fact after I made it, I simply had to photograph and share it here with you (I did this within immediately I was so excited).

Yum!! It made me feel really happy, as I tried something new and different. I have this amazing (male)voice in my head, whom I call Spirit Chef, who whispers in my ear when I pull things out of the fridge. I have to admit that I didn’t cook the vegetable cake today – it was left over from yesterday and I served it cold – delicious!

When I was guided to grate the carrot, I became really excited as I instantly tasted ginger in my mouth, and Spirit Chef said – “Yes – do it!” So I grated some ginger onto the carrot, at the same realizing that cabbage was the next essential ingredient. Then for a dressing – simple – the lemon was sitting on the chopping board from my lemon water – so a gentle squeeze – and YUM!!

Another secret – I cooked some yummy seed bread and smothered it with avocado (no butter) off my plate, and sprinkled it with pepper, and when I finally sat down and ate it, it was all so divine, I felt like I was in heaven.

We are having friends around for dinner tonight, and Spirit Chef and I are cooking a white vegetable curry (we are having a flute circle afterwards and I figured the white will connect us well with Spirit), and Jasmine rice, with zucchini and cashew nut stir-fry, and sesame pumpkin. If I remember to, and can find batteries for my camera, I will post it here tomorrow, or as soon as I can.

Until then – go well, in gratitude, always, and all ways.

Aloha – Heather, with love.


Vegetable-Nut Cakes
1 large sweet potato chopped and lightly boiled until just soft.
3 medium potatoes chopped and lightly boiled until just soft.
I medium onion, diced, or half cup springs onion
1 cup of unsalted soaked chopped or crushed nuts, cashew or macadamia best.
2 eggs (or substitute a rising agent and half an avocado if you are vegan).
1 cup of Buckwheat flower, or gluten free pancake mix.

Keeping half a cup of the flour back, mix other ingredients together in a large glass bowl until it binds together well. Form round clumps, the sixe of your choice, and flatten slightly in the remaining flour sprinkled on a flat plate.

Added Ingredients – cooking oil of you choice and chutney.
Heat a couple of tablespoons of oil with medium heat, in a flat, non-stick pan and cook on one side until firm. Turn over and cook till firm on other side. Push up against the sides of the pan until it is cooked all round. When cakes are browned and cooked, remove and place on paper toweling before plating up.
Drizzle chutney over sliced cakes.
Delicious Salad Duo

Ingredients for Tossed Green Salad
Cos lettuce, washed, drained, and broken into bite size pieces
Crisp new small cucumber sliced thinly
Ripe avocado
Dressing of your choice

Place half a cup of lettuce on left side of plate, and place cucumber on top, with avocado her and there. Cover lightly with dressing or squeezed orange juice.

Ingredients for Ginger Coleslaw
One carrot washed and dried, grated onto a separate plate
Quarter of cabbage, green or purple, thinly sliced
One teaspoon of grated ginger
One lemon – squeezed

Mix ingredients together in a bowl and serve as side dish, or on the plate

Serves 4.

Wednesday, February 1, 2012

Greetings - A Daily Prayer

I Greet the Ancestors, and my Great Spirit, 
And I ask that my Soul and Divine Purpose be supported 
By unlimited abundance in every area of my life, 
And for my path to be illuminated at all times, 
And to unfold with ease and grace. 

Heather Price February 2, 2012.


Heather Price 2.01.12

The purple flower commanded my attention,
Demanding I do no less than smell its potent scent,
Transporting me to another time and place.
Here I remember the sound of the roaring water,
Cascading noisily over large rocks, deeply submerged
Into the earth.

The simple moments such as these
Remind me of who I really am,
And distract me from the illusion of
Wounded, Abandoned Self
That I pretend to be,
From time to time.

And what of you?
Is your heart mellow and at peace?
Or is it restricted from rejection and misunderstanding?
Or is it open, like a red lilly in full bloom?
It is time to straighten up, step up – step out,
And meet your dream, now well on its way.