• Live Well Now
  • Posts
  • ⚜️ Ageless Ambition: Embracing Opportunities at Every Stage

⚜️ Ageless Ambition: Embracing Opportunities at Every Stage

PLUS: Announcing This Week’s Giveaway

Author

Live Well Now
February 19, 2024

Welcome To The Most Read Women’s Empowerment Newsletter!

Today On the Menu:

👩‍🎓 Today In Women’s History: Celebrating Kay Boyle

💪 Motivation: Ageless Ambition: Embracing Opportunities at Every Stage

🍎 The Health Corner: Golden Soup Recipe

PLUS: Announcing This Week’s Giveaway

Read Time: 3 Mins

On This Day In Women’s History:

February 19, 1902: Kay Boyle was born.

Kay Boyle, writer and political activist, involvement in anti-Vietnam war demonstrations led to jail sentence in Oakland, CA, considered by some a better writer than Djuna Barnes and Anais Nin but has not yet earned similar acclaim.

ANNOUNCING THIS WEEK’S GIVEAWAY

This week, we will be gifting a 4pcs Set Vintage Mugs to one of the dedicated readers of our newsletter. The lucky winner of this week’s prize will be announced and contacted on Friday.

Ageless Ambition: Embracing Opportunities at Every Stage

Meet Jaleh Bishart, the co-founder of NakedPoppy, a clean beauty e-tailer that defies conventional expectations. Starting a company in her 50s was an unexpected turn for Bishart, but she embraced the opportunity wholeheartedly.

"For me, the idea of NakedPoppy was more than just a business venture—it resonated with me on a soul-deep level," she explains. With her children growing, Bishart found herself in a position to dedicate her energy and passion to building something meaningful.

However, her decision wasn't solely motivated by her children's independence. Bishart emphasizes that age brings invaluable insights and wisdom. "When you're older, you've had ample time to grasp the intricacies of business, culture, and leadership," she reflects. "Every challenge becomes an opportunity for growth and learning."

Bishart challenges the notion of "aging out," advocating instead for the wealth of experience and knowledge that older individuals bring to the table. "Society may have its preconceived notions, but why should we limit ourselves?" she questions. "We have a lifetime of lessons to share and endless potential to explore."

With NakedPoppy now flourishing, Bishart continues to embrace new experiences, eagerly learning from her colleagues, partners, and the obstacles they encounter. Her journey is a living example of the infinite possibilities that await, no matter one's age.

Until tomorrow,

Emma, Live Well Now Team

❝

Chance is the first step you take, luck is what comes afterward.”

- Amy Tan

GOLDEN SOUP RECIPE

👍 Live Well Now Approved | Low Calorie

You Will Need:

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium head of cauliflower, cut into small florets (about 1¾ pounds)

3 large carrots, peeled, cut into ½-inch-thick rounds

3 tablespoons yellow curry powder

1 teaspoon ground turmeric

1½ teaspoon sea salt

¼ teaspoon cayenne pepper (optional)

4 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

1 tablespoon grated fresh ginger

4 garlic cloves, minced

4 cups vegetable or chicken stock

1 (13.5-ounce) can full-fat coconut milk, shaken

1 teaspoon sugar

2 tablespoons fresh lemon juice

Minced fresh cilantro, for serving

Directions:

1. Preheat the oven to 425°F with a rack in the center position. Pat the chickpeas dry with a paper towel. Combine the chickpeas, cauliflower and carrots to a rimmed sheet pan.

2. In a small bowl, combine 1 tablespoon of the curry powder, ½ teaspoon of the turmeric, ½ teaspoon of the salt, and ⅛ teaspoon of the cayenne (if using). Drizzle the vegetables with 3 tablespoons of the olive oil and sprinkle with the spice mixture; toss until coated. Roast until the vegetables are tender, about 20 minutes.

3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot. Once the oil is glistening, add the onions and cook stirring until beginning to soften, 4 minutes. Add the ginger and garlic and cook, stirring until fragrant, 1 more minute. Add the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using) and stir until evenly coated. Stir in the stock, coconut milk, sugar, and lemon juice, until fully combined and heated through.

4. Add half of the roasted veggies and chickpeas to the soup. Using an immersion blender, blend the soup in the pot until very smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.) Stir the remaining vegetables and chickpeas into the soup.

5. Divide the soup between 8 bowls and serve topped with cilantro.

Cook Time: 45 mins | Servings: 8

Calories: 246 cals | 7g Protein | 24g Carbs | 14g Fat

Editor’s Note:

Live Well Now is founded and run by women to empower women DAILY.

We read your comments, replies, and suggestions every day.

To reach us, hit Reply to any of the emails sent.

Emma,

Live Well Now Team

Empowering Women Over 40 since 2020