The Quiet Power of Acceptance

Laure of Nature
9 hours ago
6 min read

After what seemed like a very long January, February seemed to pass quickly, with life finally beginning to revive. We had a busy month and noticed more people at the markets, and our latest workshop was filled with energy! There were times when I found myself wishing for things to progress faster—seeking clearer answers, stronger momentum, and certainty about direction. But, instead of acceptance, I was generating a subtle resistance from within, a quiet push against what was unfolding. However, the period between the eclipses really magnified these feelings to what seemed like full-on resistance!

Then I recalled something powerful from Shade Zahrai’s book Big Trust (check out our January's newsletter), which addresses both acceptance and resistance :

Acceptance is not passive resignation. It is the foundation of self-trust.

Acceptance is often misunderstood as “giving up.” But true acceptance is a conscious choice to honour where you are—physically, emotionally, spiritually—without judgment.

And that shift changes everything, including the body.

The Biology of Resistance vs. Acceptance

When we resist reality, the nervous system interprets it as threat. Cortisol rises. Blood flow shifts away from digestion. Inflammatory pathways activate.

Over time, this impacts:

Gut permeability
Microbiome diversity
Digestive enzyme production
Bile flow from the liver

Chronic internal resistance creates physiological congestion. Acceptance, however, signals safety.

By recognizing: “This is what’s here.”, the parasympathetic nervous system activates, entering rest and digest mode. Vagal tone enhances, digestive secretions stabilize, and bile flow aids in fat metabolism and toxin elimination. The inflammatory load decreases.

Acceptance goes beyond spiritual maturity; it is also about biological regulation.

Liver, Spring & Emotional Congestion

As we approach the Spring Equinox, the liver naturally becomes more active in detoxification. In traditional systems, the liver is associated not only with cleansing but with frustration and suppressed emotion.

When we resist our reality, stress hormones burden the liver’s detox pathways and can impair bile production — affecting fat digestion and gut microbiome balance.

Supporting the liver this season can be powerful, but gentle:

Milk Thistle to encourage glutathione production
Bitter greens to stimulate bile
Sprouted legumes for fibre and microbial diversity
Nettle tea for mineral replenishment

Practical Ways to Cultivate Acceptance

Acceptance is a daily practice, not a single decision.

Observe without judgment. Notice thoughts and emotions without labelling them good or bad.
Practice self-compassion. Speak to yourself as you would a client or friend.
Set realistic expectations. Growth is gradual.
Create space for reflection. Journaling, meditation, or quiet walks outdoors without your phone.
Evening review. Reflect on your day without criticism — simply awareness.

A 60-Second Reset

When tension rises:

Place a hand on your belly.
Slow your breath, extending the exhale.
Say internally: “I accept this moment as it is.”

Stay long enough for the body to soften. You could also follow the Yogic Baby Belly breath from Pam Gregory

Then ask: What would trust do next?

Acceptance aligns you with reality instead of resistance. From that alignment comes clarity. From clarity comes confident action. From consistent practice comes Big Trust.

Mantras for this month:

I honour where I am.

I regulate before I react.

I trust my unfolding path.

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The wild garlic season is approaching this March! It's a fantastic ingredient to cook with and offers excellent health benefits, including lowering blood pressure and providing vitamins A and C, which are beneficial for the skin! I also enjoy this recipe that Becky wrote a few years ago: Wild garlic and hemp seed yuca flatbread with wild garlic butter.

You can also collect the buds early in March to make this lovely Oxymel which I always love to share as tasters at my fermentation workshops.

Upcoming Markets

Our Calendar:

Roath Market: 2nd Saturday of the Month.
Usk Market: 1st and 3rd Saturday of the month; keep an eye on the calendar.
Kenfig Market: 3rd Sunday of the Month.

Absorb Water Kefir Stockists

Our products can be found throughout South Wales and in Bristol and Bath. We carefully select our stockists, collaborating with independent, ethos-aligned outlets that share our values—please support them whenever possible.

Absorb Product News for 2026

We are now stocking some lovely Fava Bean Miso made by Jackie from Umami Chef, available to buy from us at Markets and Workshops! Miso is an excellent addition to any dish and will truly elevate your taste buds and your gut microbiome.
We are developing some new products:
- A new kraut "blanc-nature", inspired by Pav of Paul's Organic Veg; "Us Poles like a natural kraut without anything added". Available now at markets.
*bigger jars for catering purposes are also available.
- A shrub (syrup sweetened apple cider vinegar - with the mother - for use as a mixer). The syrup is made from the by-products of our Blackcurrant & Hibiscus and Ginger & Lemon water kefirs.

We will bring samples to markets, clubs, and workshops so you can taste it, and so far, the feedback has been great!

Join the South Wales Fermentation Revolution

Are you interested in joining our WhatsApp group for fermentation enthusiasts? If you're eager to try it out, learn, and share your fermentation experiences, please provide your phone number to join us! (07515493402). This group is available to residents of the South to West Wales area.

The Fermentation Club at Bacareto: Spring Season

Our fourth gut gathering will be on Wednesday 22nd of April 2026 where we'll explore the world of Koji, celebrating the theme of Koji, Miso and Amino Sauces. The evening will be a delicious blend of tasting, sharing and learning, in a relaxed, community-centred atmosphere.

We’re honoured to welcome our special guest speaker, Jakie Bailey, analytical chemist & Founder of Umami Chef, producing miso and tamari from British grown beans using traditional Japanese techniques. Jackie will give a demo on Miso, Amino Sauce (Ukaki) and Shio Koji.

We are really excited and hope you can be part of this great evening!

Option to contact us direct to book your tickets and avoid fees.

Promoting Wellness and Bringing Communities Together

Our mission focuses on bringing the magic of fermentation to the largest possible audience. This ancient practice is not only nourishing but also a powerful way to bring communities together. If you know of people, groups, or organisations interested in fermentation, we would be delighted to connect with them. We offer engaging talks, interactive demonstrations, inspiring workshops, and, of course, delicious tastings! Whether for a community group, workplace wellness event, or local gathering, we are dedicated to making fermentation both enjoyable and accessible.

Let’s spread the joy of fermentation—together. Click here to get a glimpse!

Drinking Water Kefir for Better Health

If you want to consume our Water Kefir regularly for health benefits, there are two cost-effective options you can choose from.

Enrol in our subscription program by completing this document and sending it to us via email at absorbhealth@outlook.com.
Discover how to make it yourself by joining one of our workshops, or we can sell you some grains, provide a recipe, and teach you everything you need to know!

We deliver all around Cardiff and the surrounding area—and further afield too!

Grouped Deliveries Outside of Cardiff

We have two separate delivery runs each month that go East of Cardiff one week and West of Cardiff the next. Please get in touch if you live in or around the areas detailed below and want a Water Kefir delivery:

Gower, Mumbles, Swansea, Swansea Valleys, Pontardawe, and Ystradgynlais: Next runs are Thursday 12.03 & 9.04.26
Newport, Monmouthshire, and Bristol: Thursday 24.03 & 22.04.26

Workshops and Talks on Fermentation and Digestive Health

Here are our workshops for the first quarter of 2026...

St Peters Community Center, Fairwater - Saturdays: 10:30 AM to 12:30 PM:

- Sat 21.03.25: Lacto fermentation, make your own kraut, gut health, and immunity.

Coed Hills, Love Dove Pottery, nr Cowbridge - Saturday: 10:30 AM to 12:30 PM

-Sat 30.05.25: Lacto fermentation, make your own kraut, gut health.

Gift vouchers are now available to redeem against a Fermentation Workshop and a complementary bottle of Kefir on the chosen day - £30.

Please check out our linktree or my calendar for the latest updates on which markets I’ll be attending in the coming months, along with links to workshops, festivals, and gatherings.

Give Us a Review!

Whether you love our products or have enjoyed one of our workshops, we would be so grateful if you could write a review here so we can spread the word about all the benefits of consuming Water Kefir and learning about fermented food and drinks!

Water Kefir Flavour of the Month

Our immune-boosting Winter flavour was a success but we are switching to a green and zingy flavour from next week: Lemongrass, Lime, Nettle and Spirulina!

Do your bit for the environment and remember to return your empty bottles and sauerkraut jars—reusing is much better than recycling!

Happy Spring Equinox season! Thank you for following Absorb!