Ep 117: Rest, Surrender & Receiving Support - Why High Performers Struggle To Let People Help Them

Sometimes the teacher needs to learn the lesson too.
This episode is a vulnerable one. I'm getting personal about the last few weeks — my son's unexpected injury (a rare thrower's fracture at baseball practice), the ER visit that went from "Epsom salt bath" to "emergency surgery" and back again, and the way that shock cracked something open in me. What followed was a real-time reckoning with the very thing I teach: putting on your oxygen mask first and actually asking for support.
If you've ever caught yourself carrying everything and calling it strength, this one's for you.

In this episode:

• What a thrower's fracture is and how Dominic's injury became a turning point for me
• Why hyper-independence in entrepreneurs is actually a form of codependency — and why I think we need to call it something different
• The over-functioning cycle: how "I'd rather just do it myself" quietly becomes survival mode
• What I actually did to get the trauma out of my body (breathwork, kitchari, reading in the middle of the day — yes, really)
• The new session I'm adding to the Oxygen First Club
• Why rest isn't the reward for finishing everything — it's the thing that creates the clarity to move forward

Kitchari recipe:

(2-4 servings)
Kitchari is a potent blood purifier and an Ayurvedic superfood. Mung beans help to strip environmental toxins out of the tissues, which is especially helpful for the reproductive organs liver and thyroid gland health. Kitchari is a great source of protein, easily digestible and perfect for seasonal cleanses. Enjoy preparing!
Ingredients:
1/2 cup basmati rice
1/2 cup split mung beans
4-6 cups of water (vegetable stock/bone broth)
2 T ghee (clarified butter)
1 teaspoon black pepper
1 Tbs whole cumin
1 Tbs coriander
1 tsp. fennel
1 Ts fresh grated ginger
1 teaspoon of sea salt
1 teaspoon of turmeric, powered or fresh root.

In a saucepan or in your instant pot, warm the ghee. Be really careful to NOT burn it. It is like burning butter.
Add spices and sauté for one to two minutes until the aroma the spices is released.
Add rice and mung beans and sauté for 2-4 minutes or until they star sticking to the sides of the pot.
Then add 4-6 cups of water or , stock (I use water only) and bring to a boil.
In Instant Pot, I pressure cook for 20 min (in Colorado at altitude), then slow release. Sometimes it isn't ready but it often is.
If using a saucepan, turn down to medium-low heat, cover and cook until beans & rice are tender (approximately 45 minutes).
Add salt in when Kitchari is almost done. Your finished kitchari should be the consistency of oatmeal, as opposed to a broth. You may find yourself needing additional water and add more salt as needed.
Serve with fresh cilantro, a squeeze of lime and a dollop of plain, whole yogurt or ghee. I also add chopped avocado to mine and sprinkle with finishing salt.

Mung Beans: https://a.co/d/0bLYxN0D
Kitchari Spice Mix (I don't use this): https://a.co/d/0iV7jUBb
My favorite Ghee: https://a.co/d/09vfk118

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Remember: your energy is your greatest asset. Protect it, invest in it, and always put your oxygen mask on first.