Good morning! I’m sorry I missed blogging this weekend, but I did something I have not done for as long as I can remember and I took a complete day off from working on the computer yesterday. Maybe some of you aren’t as tied to the computer as I am, but between my online masters program, blogging, writing projects and general internet putzing around, I thought it might be an interesting experience to just let it go for one day. And, guess what? It was liberating. It was tough, for sure, but I found myself more perceptive of things around me and more spontaneous in my activities. I’m starting to think that the practice of using Sundays for a rest day or a spiritual focus is a good one. For me, that meant meditating for 30 minutes (the longest I have ever done), taking time to read a book, finishing random house projects that were pending and in general re-connecting with my loved ones and myself.
It all started because of the emotional work I’m doing with the Emotional Brain Training program I wrote about last week combined with a book I just started reading called Clutter Busting by Brooks Palmer. The more reading I do on emotional health, the more I am convinced of the ties between that and my struggles with overeating. Wow, our brains sure are complex, complicated things. The good news is that change is possible and that’s what I’m working to achieve. It takes commitment and an openness to giving up things that we once held sacred but may be holding us back. In fact, one of the best lines I’ve ever heard in a yoga class (thanks Kelly of Harmony House) is “let go of those things that no longer serve you.” I’m realizing now that those things can include food, material objects, people, relationships, routines, ideas, etc.
Do any of these thoughts make sense to you? I’d love to hear your comments.
I made a kale salad this weekend that I loved. The dressing is made with hemp seeds, nutritional yeast, onion, garlic, dates, ginger and coconut vinegar, and it only took a few hours to marinate. I started with two bunches of kale that I washed, de-stemmed and put in a big bowl:
I then made the dressing in the Vitamix and poured it over the kale leaves:
I used scissors to chop the leaves with the dressing (most people recommend using your hands but I personally don’t like to do it that way). The scissors help break apart the toughness of the leaves and tenderize them. I cooked a sweet potato in the oven and served it with a generous serving of the salad and that was dinner:
Here’s the recipe:
Cheezy Kale Salad
2 bunches kale, washed and destemmed
3/4 cup hemp seeds
1/2 cup nutritional yeast
1/4 cup onion
2 cloves garlic
4-6 Medjool dates
1 1-inch piece of ginger root
1 tablespoon no-salt seasoning
1 cup coconut vinegar (or apple cider vinegar)
1 teaspoon turmeric
2-3 tablespoons of water, if necessary to blend
8-10 scallions, chopped into bite-sized pieces
1. Put kale leaves in a large bowl. Make dressing by processing hemp seeds, nutritional yeast, onion, garlic, dates, ginger, no-salt seasoning, coconut vinegar and turmeric in a high-speed blender. Add water if necessary to blend. Taste for flavor and add additional dates if you prefer.
2. Pour dressing over the kale leaves and use some clean, kitchen scissors to chop the leaves. Use a large serving spoon to stir the dressing into the leaves. Marinate for at least two hours.
3. Before serving, stir in chopped scallions.
I don’t have any other fun pictures to show you, except of this one using a green smoothie (such as my Broccoli Sprout Smoothie) topped with dehydrated buckwheat groats as a cereal. I know I got this idea from a fellow food blogger, but I can’t remember who it was. So, I can’t take credit for this one, but it sure was yummy:
Have a great Monday!