Flavoured Water

Every morning I drop one or two wrinkled pods of dried green cardamom into my coffee/spice grinder to grind with the coffee beans. The fine grind is flecked with the light green of the ground cardamom. I love the smell of fresh ground coffee probably more than drinking the coffee itself.

We actually just got back from an autumn weekend in a rented cabin and all my coffee paraphernalia came with us. It means we are not buying coffee that is more costly and generates waste vía cups, lids and stir sticks. Before bed we have started drinking a cinnamon/ginger brew to boost our immune system. My favourite drink during the day is a bit of fresh hibiscus tea mixed with sparkling water. Super refreshing.

Whether it is tea or coffee, cola, wine or whiskey. Coconut water, kombucha or beer. All of these are water based drinks. Some have sugar or fruit. Others are healthy. Again others fermented. Some are popular drinks because they taste good, a few for their rejuvenation factor and others are a success of marketing.

Water is to our body as oil is to the car engine. We are 70% water each of us. That kind of makes us, or our body, a bottle of water. How do we flavour our water?

Dr. Masaru Emoto pioneered the research into the consciousness of water. Based on experiments with water and music he concluded that we flavour our corporeal water with what we think, feel and do. The residue of these impressions settles in our blood, bones and organs where the water is at work. We flavour our water with life; good and bad, high and low, as a victim or author of our response to each stage of development.

But often it is the label of our human water bottle that we focus on most of the time.

We get caught up in the image so often that the ingredients, or their production, gets minimized.

We are born with 2 eyes, 10 fingers and a little hair all of us. What anchors your existence is a planetary soul. That soul gets imprinted with the genes you are going to give expression to in your daily life and give continuance to by your life journey. So those eyes might be green. Those fingers could be brown. And that hair might be black. We all have eyes, fingers and hair but we are all so different. Why?

Race, religion, culture, upbringing and education. All of these are ingredients that get integrated into your soul. It takes a strong desire and sensitivity to interpret the soul and not get distracted by the ego of the image.

What does it take to be a Sommelier of the soul? Because, if you think about it, we are flavoured water. How would the sommelier describe your soul? A hint of creativity, bold and upfront, goes great with fish? Refreshing! No bitter aftertaste:)