Winter is becoming my favorite season. Because my body is as swampy and humid as Louisiana in August on most days, I welcome the cold. It wakes me up, enlivening my bones and widening my eyes. The little nip at my nose feels like a giggle.

Welcoming winter in New England is a privilege; I have the choice to go out or be in a cozy space. Many of us do not have that luxury.

Now, on the flip side, I also LOVE to be warm inside when we experience frigid temperatures. Winter is a season of rest. That does not have to look like laziness or being dull. Even when we choose to binge a show or stay wrapped up in a blanket all day, that is still a conscious choice that you have made! No need to feel guilty in the choice of giving yourself what you truly need in the present moment.

Being cozy inside gives you an opportunity to wake up to you. In yogic philosophy, Svādhyāya is the principle of self-study. This is the season to self-reflect: to gently examine your habits, patterns, and perhaps to contemplate why. It encourages you to read, particularly spiritual texts, to rediscover the Divine within you. Because as we live our lives, we forget that we are soulful, energetic beings.

Which means that we need energy to sustain us! Everything that we consume is energy. Media, food, conversations, music, lighting...literally all the things. Once our senses bring it in, then we process the energy to support us.

A way to practice Svādhyāya is to reflect on how you feel when you are consuming. Now that is quite the challenge, since we are constantly consuming. Right now, your eyes are drinking in my words, along with the light of your screen. You are consuming prana when you breathe in. You are also taking in the energy of your device, the energy of any living beings around you, the entire space that you are in. It is no wonder why we feel overwhelmed and burnt out so often!

So, let's start with a fun way to be aware. The next time that you eat, put your phone aside and give yourself time to slow down. Be fully present with yourself by noticing how you feel before you take your first bite. Settle in by taking a few deep breaths. Then, as you begin eating, notice the way you chew. Be aware of sounds coming from your food and mouth even as you swallow. Take a few bites, then pause. How do you feel? What feels different? The same? Continue to notice as you munch and crunch. When you have finished, close your eyes and place your palms on your low belly. Breathe there, feeling your belly gently expand and fall. How do you feel here?

We are what we consume. Begin small with how you notice. Let it expand by staying curious. Perhaps you play with becoming aware of how you prepare food. Here's a secret: we also consume energy from the person who made the meal.

This adapted recipe from Every Season is Soup Season by Shelly Westerhausen Worcel can be a playful way to explore that our mindset and where we are as we cook make a significant difference in how we feel nourished by what we are eating. It is a simple recipe with mostly accessible ingredients. Substitute or add ingredients as you feel called to. (:

Chickpea Noodle Soup with Lemon & Dill

• 2 Tbsp olive oil

• 4 celery stalks, diced

• 2 carrots sliced into coins (If peeling is your thing, do it up. I like to wash and cook carrots as they are)

• 1 onion of your choice, diced (If you are using shallots, you might like to bring in two)

• 2 garlic cloves, minced

• Three 2 inch strips lemon peel

• 1 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/4 tsp red pepper flakes (unless you don't want the heat)

• 4 cups low-sodium veggie broth (homemade or store-bought)

• One 15 oz can chickpeas, rinsed (I like to use organic when possible for canned goods)

• 2 bay leaves

• Egg noodles - how much or how little is up to you

• 2 Tbsp yellow or white miso paste

• 1 1/2 Tbsp fresh lemon juice

• A few hefty handfuls of leafy greens (optional, of course. Think spinach, kale, radicchio..)

• 1/4 cup chopped fresh dill

1. Warm your oil in a large Dutch oven or soup pot over medium heat. Add the celery, carrot, and onion and sauté until softened.

2. Add the garlic, lemon peel, salt, pepper, and red pepper flakes and sauté until fragrant.

3. Add your broth, chickpeas, bay leaves, and 2 cups of water. Bring to a boil over high heat. Then, lower the heat to medium-low and simmer for 15 minutes or more to develop flavor.

4. Add the noodles, cover, and simmer until the noodles are cooked all the way through. Depending on your heat, this may be about 6 minutes.

5. Scoop out 1 cup of broth from the soup and pour into a glass measuring cup or bowl. Whisk the miso in until combined, then add your magical mixture back into the soup with the lemon juice and leafy greens. Stir to combine, tasting and seasoning as you feel called to. Serve with fresh dill sprinkled on top. Thank yourself for creating an intentional, loving meal. Enjoy!