​Picture a big glass goblet filled to the halfway mark with water. How do you see it—half-full or half-empty?
 
Consistently finding the glass half-empty—and the world as a difficult place—is a hallmark of negativity.
 
Research has found that a negative outlook can contribute to everything from depression to heart disease to lowered immune system function. It can affect sleep, weight maintenance, the quality of your relationships, your social life, and even your ability to hold a job.
 
Now imagine what it would feel like to approach life from a place of positivity, fun, connection, health, and possibility. Sounds good, doesn’t it?
 
6 Simple Tips to Make a Positive Switch
 
To help wipe out negativity, try one or more of the following action steps:

• Go complaint-free. Try going an hour without complaining and see the positive things in your life. Next, try a day, a week, and so on.
• Keep a gratitude journal. Each evening, list 10 or more things that you are grateful for.
• Give compliments freely. Notice the good in others. Praise every person you interact with.
• Find beauty everywhere in your world. Notice its gorgeousness.
• Share your good news. Studies show that sharing happy events brings even more happiness.
• Focus on what you want, not what you don’t want.

Maintaining a positive outlook takes practice, and the more you do it, the easier it gets. The payoff—a happier, healthier life—is absolutely worth the effort.

There's nothing like a delicious bowl of healthy soup to warm your soul through these cold, shorter days and ring in a happy, healthy New Year. Here's my latest creation for you:

Miso Red Lentil and Rice Soup
High in fiber, protein, and phytonutrients, this is my new go-to umami-flavored soup. I make a big pot of it for dinner for 2 of us and have it the next day or two for an instant healthy lunch. I use organic white miso and either a combination of rices or simply wild rice. You can use whichever organic miso and rice you like. 
 
Serves 4

Print recipe 

1 c uncooked rice combo from bulk section (wild rice, brown rice, etc.) or rice of your choice
1 T olive oil
½ - 1 onion, chopped
6 carrots, chopped
3 large celery stalks, chopped
2 c red lentils, rinsed and combed through for rocks
4 c chicken or veggie broth, or bone broth
5 T miso, or more to taste
1 c water
 
In a rice cooker or saucepan, cook rice according to directions—usually 2:1 water to rice for about 40 minutes. You’ll end up with 2 cups cooked rice. Meanwhile, in a stock pot, place olive oil, onion, carrots and celery. Saute for about 5 minutes, stirring occasionally, until softened. Add lentils, broth, miso, and water. Stir well until miso dissolves. Bring to boil. Lower heat and simmer about 15-20 minutes. Add rice to soup pot. Stir until well combined. Add more miso if desired. Enjoy!