2/3 — Allium on the Mind
Whew. This one is always the harder one to view for me in the series. As it goes, the harder one to post as well.
While the first one felt “right” when I knew it was done, this one never quite has — hence the two photos. The first is the official final, but the second was what I had originally intended to be the final image, only to realize it didn’t quite fit with the other two. As it turned out, the former does in fact fit the motif better, as well as coming across a bit creepier.
While the first photo in the series, portrayed happy aspects of the mind, this one is an embodiment of the darkness and anxiety that no doubt finds its way back in. It smothers; it silences; it binds. Even when looking out, only the darkest version of oneself can be seen. That’s partly why I don’t think I’ll ever be able to “finish” this image, because I can’t look at it — I find it difficult to accept this aspect of my psyche, and don’t want to dwell on any beauty therein. But to embrace oneself is to embrace it all, and maybe one day heal all the broken bits.
I also just want to say, if you are ever struggling with anything, mentally or otherwise, I will try my best to be there for you — it’s never a bother. No one should have to suffer alone. 💜
Fun Fact: This was the first one I had created in this style, and actually inspired the other two in the series.
Can you imagine cooking without garlic!!? It gives so much flavour to a dish, but what makes it a powerful superfood are it’s incredible medicinal properties! It’s been used throughout the history of civilization to treat many ailments, including atherosclerosis (plaque buildup in the arteries), stroke, cancer, immune disorders, cerebral aging, arthritis, and cataract formation!
Garlic’s superstar nutrient is the sulfur compound Allicin. Allicin is produced when garlic is finely chopped or crushed, but is partially destroyed by cooking. So to get the greatest health boost from garlic, eat it raw or add it towards the end of cooking to retain as much Allicin as possible! Because of it’s antibiotic and antiviral properties, raw garlic has been used to fight off the common cold. Crush a clove of garlic, let it sit for 10 minutes (this continues to activate the Allicin) and mix with a little honey or olive oil and eat raw (maybe stock up on breath mints as well!) Do this a couple times a day at the first sign of a cold! Garlic is also a good source of vitamins C and B6, as well as manganese, selenium, copper, iron and zinc.
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