Happy Friday, friends! This week was unusually busy for me with so many deadlines and projects in the works. I’m taking a lesson from yoga and just trying to remember to breathe and enjoy the journey. One of my yoga instructors said recently to “let go of tasks that don’t serve you.” I’m taking this advice in all forms, from not worrying about the cat hair around the house (because it doesn’t matter if I can’t vacuum until tomorrow instead of today) to not worrying because I don’t finish an assignment early in my usual form, but I get it in just before the deadline instead. It’s not my usual fashion to not do things when I want to do them, but that’s life and it doesn’t make sense to worry about it. Do you agree?
I did manage to get to my Toastmaster’s meeting yesterday; it is one of my priorities that is definitely serving me. I love getting the experience in public speaking, I need it so badly. So far, I have done speeches on the health benefits of a plant-based diet, one about factory farming and I’m planning one on how “Obamacare” will benefit the health of women. Do you like my topics? I am not shying away from the issues! So far, I’ve had
polite mixed reception from the group, ranging from blank stares to real interest to one guy who fell asleep. It’s a great way for me to test my approach on sharing my point of view on veganism and my overall liberalism. I am starting to understand that I don’t necessarily want or need to change people’s opinions, but I do enjoy making my voice heard in a factual, considerate way. That’s what I try to do on my blog here, too, so thanks for reading and interacting with me in the comments! I respect and crave your advice, thoughts and input.
I also made it to Costco yesterday for some shopping basics including organic spinach and romaine, kiwi, papaya, limes, avocados, bananas (3 bunches!) and some other random what-nots. I bought this for the first time, too!
Why yes, that would be a 10 pound-bag of dried pinto beans. I just noticed that they are “pre-washed and triple cleaned” which makes my life even easier. Can you say rice and beans with kale on top? The best healthy, vegan meal ever. And, now that I’m cooking beans in the pressure cooker, it couldn’t be any easier to make them, although I always have canned beans in the pantry, too, for when I really have no time to cook.
Speaking of healthy and vegan, I had the task of making a quick lunch for the Toastmasters meeting yesterday. I devised this incredibly easy salad that I’m calling “Ginger In-A-Snap” Salad. It’s tangy and creamy and makes a lunch served over brown rice:
Ginger In-A-Snap Kale Salad – Makes 2 Servings
One bunch of kale, washed and dried with leaves removed from tough stems
1/4 cup raw, almond butter
1 teaspoon dried ginger (or one 1″ piece of fresh ginger)
1/2 teaspoon red pepper flakes
1 garlic clove
1/4 medium onion
3/4 cup – 1 cup white balsamic vinegar (or your choice)
Combine all ingredients in a high-speed blender and whirl on high until smooth. Add more vinegar if necessary to thin out. Pour over kale leaves in a large bowl and let marinate overnight. Serve over cooked brown rice.
As I mention in the recipe, I let my salad marinate overnight and then I just served it over rice when I was getting my lunch ready to take with me to the meeting. I also grabbed a pear and one of the small Larabars that I still have from my trip to Vida Vegan Con:
It was a great satisfying lunch, although I’m not sure if everyone at the meeting liked smelling my ginger-garlic salad – too bad for them! Hope everyone has a great Friday full of small victories, joy and meaning wherever we can find it.
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