9th Pillar of Soul Work: Tell the Whole Truth

Plus, a recipe for Mashed Potatoes and a Bright Green Salad

Tell the Whole Truth

Yesterday, I recorded a podcast episode on the 9th pillar of Soul Work, Tell the Whole Truth. In the episode, I shared a palpable truth for me right now. It was hard to share but it felt important to give this moment of vulnerability a voice.

And today, I have been listening very closely. Not only do I feel lighter, but I heard some important next steps for my own Soul Work, personally and professionally, which are basically the same for me these days.

To Tell the Whole Truth is to not tell an empirical truth because there is no one truth. Remember that. Your truth may be wildly different from another’s truth. We are now advanced and expanded enough to realize that opposing truths can co-exist.

As well, we do not Tell the Whole Truth to be righteous or pious. In fact, we do not have to do much of anything to be Godly in any way. The divine already runs through our veins, through our essence, through our soul. Soul Work helps us remember that.

We Tell the Whole Truth to bring our whole selves, our most authentic selves, to the surface, to this one wild life, so that we may feel into our gifts and, if we so desire, offer them to the world.

To Tell the Whole Truth is one way in which we embody our wildest dreams. And if you’d like to work through that pillar and all the others directly with me, I’m opening my calendar for 2024 Soul Mentorships. Learn more here.

Listen to episode 79 of the We Are Magic podcast, Tell the Whole Truth.

Two Dishes That Support My Lows

I want to talk about two dishes that hold me through emotional lows. Would that feel okay to you?

When I get on an airplane in the colder months, which I did a few weeks ago, I pay very close attention to the foods I place in my body. I do not eat what they serve on a plane or some hastily made meal at an airport.

There’s nothing wrong with that food. It’s just that, food that I choose with great intention is the sort that will hold me through the tumult of a flight and time change.

Yes, whooshing through the air at 35,000 feet at speeds of 600-700 MPH is a gift and also a kind of tumult that is way unnatural to the body.

The first dish I want to mention is a kind of tradition for me.

Lately, as I follow the calls of my body, I haven’t been eating too much animal protein. But before a winter flight, I hear a call to pack a homemade snack mix (would you like this recipe at some point?), a protein bar, and a New England Turkey Cranberry Sandwich.

Called different things in different regions, my version is made with seeded and cranberry-studded bread—no other bread is allowed. I will say it again, no other bread is allowed. It must be studded with nuts and dried fruit.

I mix a bit of mayo with a tangy preserve like cranberry or loganberry, and spread it on the sliced bread. The sandwich is layered with slices of turkey, tomatoes, lettuce, and cranberry sauce. And besides some sea salt to season it, that’s it.

There’s no stuffing in my sandwich, mostly because I don’t have it readily on hand. I mean, who makes stuffing outside of a couple times each year.

But the sandwich also doesn’t need the heaviness of stuffing.

The turkey already has the perfect amount of Tryptophan to make you sleepy. And I love to enjoy it just after my plane takes off, with music or movie in my ears and an eye mask resting on my forehead, ready to support a little sleep while whooshing through the air to my destination.

(Just an FYI, Whole Foods makes a pretty good version in their deli.)

Since I’ve returned home, I’ve been feeling into an emotional wave. This wave is mentioned in the podcast this week. And to hold me through it, I purchased a batch of mashed potatoes from a local bespoke grocer.

Mashed potatoes is, after all, the ultimate comfort food. It’s carbohydrates mixed with butter and salt—there isn’t anything much better to ease an uncertain soul. But I don’t eat the mashed potatoes solo.

In fact, I spread a big spoonful or three of mashed potatoes into a shallow bowl and then top it with a brightly dressed salad. That’s it. If it were to be considered a recipe, I’d call it: Mashed Potatoes and a Bright Green Salad.

My Bright Green Salad is so simple. I’ll include a recipe below for paid subscribers (because a girl has to pay the bills with her art) but you may intuitively develop your own. Here’s a little guidance.

If you aren’t up for it, please buy the mashed potatoes ideally from a spot that makes it with minimal ingredients. Go easy on you, sweet soul.

And as far as your salad, I encourage you to dry those leaves before dressing them. If you don’t have a salad spinner, because who needs another bulky kitchen tool, then rinse your greens and place them in the center of a dry towel. Pull up all the corners of the towel to enclose the greens. Shake and spin that towel to get all the water into the towel and off the greens. Prepare to get a little wet doing this but it’s worth it.

Use as much lemon juice as you can stand. There’s something about the astringency that feels like it cleanses the soul, like incense smokes away complex energy.

I think I’ll be back soon with a recipe for Mashed Sweet Potatoes, because I made that last night and it’s going under my Bright Green Salad tonight.

Recipe below (again, for paid subscribers).