← Sleep Magic: Sleep Hypnosis & Meditation for Sleep Podcast
Sleep Magic: Sleep Hypnosis & Meditation for Sleep Podcast
Mindful Cooking: Tarte Tatin | Sleep Hypnosis For Insomnia
00:57:52
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- [00:12]
Jessica Porter
Hi, I'm Jessica Porter and welcome back to Sleep Magic, a podcast where I help you find the magic of your own mind, helping you to sleep better and live better. Thank you everybody for being here. Thank you for listening, spreading the word, leaving comments, giving us suggestions, and subscribing.
- [00:35]
Guided Meditation Narrator
Thank you.
- [00:37]
Jessica Porter
You know, I was thinking the other day that one of the reasons practicing relaxation is so important is that it helps us to forge like a deep, authentic relationship with ourselves as individuals. We tune in and that may not always be the most comfortable thing at first, but it soon becomes very comfortable and hopefully over time our default mode. And I feel like we need to stay tuned in to ourselves these days and to one another. So relaxation is a great gift you give not only to yourself, but to those around you. So I just want to thank you for joining me on this great adventure. I'm really glad you're here. Before we get started, let's hear a quick word from our sponsors who make this free content possible. If you've been listening for a while, you know how much we talk about the power of rest and reflection here on Sleep Magic. But sometimes resting alone isn't enough, especially when you're carrying something heavy. That's where therapy can be life changing, and that's where Rula comes in. I've personally been working with a therapist for years now, and it's made such a difference and I know from your messages that so many of you are facing things that feel heavy or complicated. Sleep Magic can help soften the edges, but sometimes you need more support to really heal. Starting therapy can feel like a big step, especially when you're already feeling overwhelmed or unsure where to begin. But Rula makes it easier. They work with over 100 insurance plans, so sessions typically cost just $15. And they don't just throw you into a random match, they look at your goals, preferences and background to help connect you with a licensed therapist who's actually right for you. No long delays or confusing booking systems. And yes, appointments are available as soon as tomorrow. Thousands of people are already using Rula to get affordable, high quality therapy that's actually covered by Insurance. Visit rula.com sleepmagic to get started. After you sign up, you'll be asked how you heard about them. So please support our show and let them know we sent you. That's r u l a.com sleepmagic. You deserve mental health care that works with you, not against your budget.
- [03:14]
Navy Advertisement Voice
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- [03:25]
Guided Meditation Narrator
To life.
- [03:28]
Navy Advertisement Voice
Or play the national anthem for a sold out crowd. Joining the Navy sounds crazy. Saying never actually is. Start your journey@navy.com America's Navy forged by.
- [03:42]
Carissa
The sea hey Sleep Magic listeners, if you've been following Jessica from her days as the co host of sleepwave, you may remember me. I'm Carissa and I'm here to invite you to join me for the brand new series of sleepwave, a podcast designed for anyone who struggles with sleep, whether it's taking forever to drift off or waking up in the middle of the night. Every Monday I share sleep meditations and relaxing bedtime stories that not only help you fall asleep quickly, but also guide you through those thoughts that keep you up at night. Whether it's stress, anxiety, or just a restless mind, we tackle it together so you can get the rest you deserve. I know what it's like to struggle with sleep. I have a mind that loves to keep me awake and that's exactly why I'm so passionate about the meditations and stories we explore on sleepwave. They've made a difference in my life and I'm confident they'll do the same for you. So if you're ready for better, sweeter sleep, join me on sleepwave. You can find me wherever you get your podcasts. Just search sleepwave.
- [04:55]
Jessica Porter
Tonight, the Tarte Tatin. You may hear my French accent a bit during this. We're doing another recipe tonight and someone suggested Tarte Tatin, which is basically an upside down apple pie using very delicate laminated, flaky pastry. I know I mentioned it a while back, but my sister and her family moved to Paris a few years ago and it's been this wonderful opportunity to go back there and really appreciate the food and the culture and the art. I'd been to France earlier in my life, but as with most things, appreciation develops over time and things I noticed the first time are nothing like what I noticed at this age. I'm much more interested now in history and art and the feeling of how the heck did they do that 800 years ago? Which reminds me, I should do an episode on the restoration of Notre Dame. So note to self. So tonight we take a little dive into Paris and into pastry and the lovely story behind this globally recognized dessert, the Tarte Tatin. So get yourself into a safe and comfortable position and let's begin.
- [06:29]
Guided Meditation Narrator
Allow your eyes to close easily and gently and bring your awareness now to your breath. Just inviting your awareness to the breath we don't need to force awareness. We allow it. We invite it. We guide it. And as you gently allow your awareness to rest on the breath, everything is slowing down. The day is done. And this is your time for letting go, free, unfettered, going on your own little journey into the night.
- [08:10]
Jessica Porter
So bring your awareness now up into your eyelids.
- [08:13]
Guided Meditation Narrator
And I'd like you to imagine that your eyelids are feeling heavy, heavy, sleepy, relaxed. And as your eyelids are getting heavier and heavier, I'd like you to accept the suggestion that your eyelids are so relaxed that they simply will not open. And this involves pretending that they will not open, engaging your imagination. So as you imagine that your eyelids.
- [08:49]
Jessica Porter
Cannot open, I'd like you to test.
- [08:51]
Guided Meditation Narrator
Them now to make sure they will.
- [08:53]
Jessica Porter
Not open by wiggling your eyebrows. And just actively keep your eyes shut.
- [08:58]
Guided Meditation Narrator
As you wiggle your eyebrows. I know it's silly, but it's very helpful. So stop wiggling. Good. Now, this nice feeling you have around your eyes, this heaviness, this relaxation, we're gonna guide it throughout your entire body, just inviting it back into your head as you invite that relaxation back into your head. And your head is filling with that warm, soft, relaxed feeling. And your head is feeling very heavy, heavy on the pillow, sinking. Because the day is done, your head can sink completely. And the muscles of your face are softening and releasing. Because the day is done, your face letting go. No one's looking. There's no need to perform. The day is done. As you imagine warm waves of relaxation lapping up against the beach of your mind. Just feel those warm waves of relaxation lapping up against the beach of your mind as all mental tension disappears. And that lovely, relaxed feeling is moving down into your neck, down into your shoulders. And your shoulders are sort of melting like butter. Any tension you may have carried in your shoulders today is dissolving as the lovely relaxation moves down into your arms now. And you notice that your arms are feeling nice and heavy. Let them feel heavy. And the heaviness is moving down deeper into your arms, all the way down through your wrists and into your hands. And the palms of your hands are feeling open and sensitive. They may even tingle a little. And just imagine that warm, relaxed feeling moving down into every single finger. And your fingers now are heavy, heavy, heavy. And as your body is relaxing, your mind is relaxing. And as your mind is relaxing, your.
- [13:05]
Background Vocal or Sound Effect
Body.
- [13:07]
Guided Meditation Narrator
Is relaxing, going deeper and deeper and even deeper. And because you're so relaxed now, any sounds that are going on around you in your environment are simply moving through you as vibrations as you allow them to pass through you and take you deeper and deeper. And the sound of my voice is also taking you deeper and deeper as you drift and float and dream. And that lovely, relaxed feeling that began up in your eyelids is moving down now into your spine, moving down one vertebra at a time, going down, down, down, moving all the way down to the base of your spine. And your pelvis is feeling very heavy on the bed. And the relaxation has moved all the way down into your belly. And your breath has become nice and deep as you go deeper and deeper. And the relaxation moves up now into your chest and around your heart. And you're letting go now from deep inside yourself. And any tension that may have built up during the day inside of you is evaporating. And you feel at peace, comfortable from the inside out. And now imagine the lovely relaxation moving down deep into your legs now, rolling down your legs into your knees, down deep into your ankles and into your feet, moving all the way down into the soles of your feet. And the soles of your feet may even tingle a little as that lovely, warm feeling moves down into your toes. Every single toe is feeling full and heavy, relaxed, everything, letting go. Imagine now that you are in Paris. You are in a small apartment tucked beneath the eaves of Montmartre. And you look out and see the rooftops stretching like silver waves, each with a chimney pot rising into the evening sky. The windows in the other buildings are tall and the shutters are open. A gentle breeze carries the distant strains of a violin playing somewhere. You are standing in a kitchen with old floor tiles, and before you is a worn wooden table. Copper pots hang above the stove, and a porcelain sink rests under the window with an old, elegant faucet. You put on a clean apron. On the big kitchen table lies a simple porcelain bowl. Sturdy and deep. It contains flour soft as silk. You run your fingers through it. It's cool, almost weight. You add a pinch of sea salt. Your body knows the perfect amount. In another bowl sits butter cut into cubes like golden dice. You lift a piece between your fingers. It's cold and firm and yields slightly to your warm touch. You place the chunks of butter into the bowl of flour. You begin to pinch the butter into the flour with your fingertips, again and again. The rhythm is simple, ancient, comforting. Over time, the mixture begins to feel like breadcrumbs, soft and crumbling, like sand warmed by the sun. And this is where the magic lives in your hands, in the slowness, in the quiet, as you go deeper and deeper. During the Middle Ages French pastries were humble and rustic. Many recipes were created or preserved in monasteries, where monks baked breads and pies to eat, but also to make as offering on feast days. The doughs were simple, sweetened with honey, dried fruits or nuts. You add a trickle of ice cold water, just enough to bring it together. You stir with your fingers, gathering the flour into a shaggy, delicate mass. No need to rush. The dough knows how to come together. By the 12th century, Crusaders brought new ingredients to Europe from the Middle East. Cane sugar, almonds, citrus and spices, which changed pastry forever. You take a sniff of the dough. It has a mild and yeasty smell. You turn the dough out onto a marble slab. It is lumpy, imperfect, still. Finding its shape, and using the heel of your palm, you push it gently away from you, then fold it back again. Push, fold, push, fold. This tender, elegant movement is called push, fold, push, fold. This rhythmic movement is taking you deeper, deeper. The butter begins to streak through the flour, creating layers that will bake into golden flakes. The dough is becoming itself. When it's ready, soft but not sticky, you press it into a round, wrap it in parchment and place it in the fridge to rest. You take a nice, deep breath, and the dough begins to sleep. By the 13th century, pastry making was beginning to specialize. Meat pies appeared and fruit tarts. Bakers, known as boulanger started separating themselves from pastry cooks, les patissiers, and they founded their own culinary guilds. In 1440, the pastry makers Guild was formed and trained Patissier began to elevate pastry to an art. You stand before the wooden table again with your hands on your hips, over your flowery apron, and you see your other ingredients spread before you. Apples, sugar and more butter. Cooking comes in movement, and with every movement, you are going deeper and deeper into relaxation. The apples sit in a shallow bowl, heavy with juice, their skins flushed with pink. You pick one up, feel the cool, smooth weight of it in your hand, and begin to peel it slowly. The skin is unwinding, a perfect ribbon curling onto the cutting board. One by one, you prepare them, cutting them in half, coring them and slicing them. Their scent is rising, sweet, tart, earthy. You breathe it in, and it lands in your body like a memory. You place a copper pan over a low flame and melt the butter, rich, golden and slow. It sighs as it melts, sliding across the metal and velvet rivulets. You sprinkle in sugar, and it crackles softly, caramelizing into amber syrup. You place the apples with care, nestling them into the Bubbling sweetness. And you smell the brown sugar and fruit and butter. It's intoxicating. In the 17th century, during the reign of Louis XIV, food became a performance at court. The kitchens at Versailles were temples of invention, creating delicate desserts for royal banquets. Aristocrats dined on eclair, profiterole and cream puffs. Pastry had arrived. As the apples softened, you take the dough out of the fridge and place it on the slab of marble. With an old rolling pin, you roll out the dough, cool and silky, folding and turning it until it's the perfect round. You lift it delicately and drape it over the apples like a soft blanket. In the late 1800s, in a sleepy town in central France, the Tatin sisters ran a country inn. They catered to weary travelers, hunters and people escaping Paris for the weekend. Caroline greeted guests at the front of house, while Stephanie cooked in the kitchen. Their establishment, called l' Hotel Tatin, was warm and welcoming, but in every other way, quite ordinary. Until one day, something happened. It was an odd autumn afternoon, and as the story goes, and like many great culinary legends, there are multiple versions, Stephanie was rushed and distracted in the kitchen. Some say she forgot to line the pan with pastry before adding the apples to her pie. Others claim she overcooked the apples in butter and sugar and, in an attempt to salvage her dessert, quickly slapped a layer of dough on top and tossed it into the oven to finish baking. And when she turned it out to serve, the pastry had become perfectly golden and crisp. The apples richly caramelized, and the buttery juices soaked the crust in all the right places. It was a triumph of texture and flavor, a happy mistake turned masterpiece. The tart was served upside down, and the guests at l' Hotel Tatin loved it. They asked for it again and again. Before long, it had become the inner signature dessert. And this upside down apple pie might have remained a regional curiosity, except that one day, a chef from Paris arrived at the inn. He worked long nights at Melbourne Maxim's, a legendary restaurant that serves customers from around the world to this day. You place the whole pan in the oven and close the door. You sit down by the open window. Paris is golden now, the sky deepening to Rome and pearl, rooftops catching the last light. You hear the clink of a glass in a nearby apartment, laughter from the street below. And in your kitchen, the tart bakes, its scent wrapping around you like a shawl. Time is slowing down. Your thoughts are fading as you rest in this perfect moment. You remove the tart from the oven and turn it out upside down, gently steaming, the apples glistening like jewels. It is gold, golden and tender. When the great chef tasted the tart, he fell madly in love and brought the recipe back to the city. From then on, it was served at Maxime's as tout tatin, named for the sisters. You take a bite, the warm apple yields to the crisp, buttery pastry, and a wave of comfort rises in you, as soft as a lullaby. Lot El Tatin is still in business. Visitors come not just for the scenery, but to pay homage to the birthplace of this beloved dessert. Although the sisters Teta passed quietly into history, their tart lives on in Parisian patisserie, in home kitchens, in cookbooks, and in dreams. As you take yourself deeper and even deeper, it as you drift and float and dream.
- [44:43]
Background Vocal or Sound Effect
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