whole foods

RI: berry beet compote

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I haven’t been cooking much creatively lately as I sort of fell out of line with my one true passion for a while. For a number of reasons, I thought I needed a different hobby; needed to get involved in a new creative venture. I’m slowly getting back into the kitchen, starting with simple, whole foods recipes that don’t require much effort. And, with the move, I’m trying to use up the random things left in my pantry, so I guess things do tend to get a bit interesting!

This RI: Recipe Inspiration series is intended to be a round up of flavor combinations, recipe techniques and ingredient profiles to encourage you to be playful and experimental in the kitchen. I don’t follow recipes very often, and I think it’s a good thing! We can flex our creative muscles and find things to fill up our dinner plate from what we have already lying around. Here we go!

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MIXED BERRY + BEET COMPOTE

Week after week, my CSA box was full of beets. I love beets, but it was a bit much. I steamed and froze some of them for future use, and the future of cleaning-out-the-freezer-before-the-move was coming up quick. Along with a bag of frozen mixed berries, I stewed everything together. Berries are a low-sugar fruit, and beets are a high-sugar vegetable, so #balance, and earthy-meets-sour notes abound. Paired with one the of the many options listed below, the flavor combo is right on. It’s absolutely delicious.

What you will need:

  1. Mixed berries (fresh or frozen), such as blueberries, black berries, raspberries, strawberries
  2. Fresh or frozen steamed beets, chopped
  3. Coconut sugar or other natural sweetener (honey or maple syrup work well)

What to do:

  1. To a saucepan, add berries and beets. There will be juices after a while; continue to stir while it comes to a low boil and the juices begin to evaporate.
  2. Add in coconut sugar. I added one tablespoon per cup of fruit and it’s still pretty tart. If you want it sweeter, add more.
  3. Once the sauce is the consistency you like (I like it not too thick, but not runny), transfer some of the compote (especially the beets) to a blender and quickly blend to chop up the beets. Add back to saucepan and stir to combine.

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How to use:

  • Serve over pancakes, waffles, cereal, toast.
  • Swirl into yogurt, ice cream.
  • Fill crepes, jam bars, thumbprint cookies.
  • Spread on sweet and savory sandwiches.
  • Can be used as a sauce for baked chicken or fish.
  • Shown here stirred into full-fat coconut milk for a yogurt-style snack.

Tips:

  • If your compote is still pretty tart, serve it with fatty, sweet components to mute it down a bit.
  • I like to eat it with plain coconut milk because the heavy, creamy mixture supports VATA balance.
  • If you are feeling KAPHA or PITTA, you might enjoy it with a bit of ice cream.
  • You can make a compote out of any fruit. Fruits that are more ripe and sweet likely won’t need an added sweetener.
  • You can blend it smooth if desired.

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unicorn me, captain

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At the risk of this small space becoming a place where I eschew mainstream nutrition practices (oh wait, this is a kitchen for the bad kids after all…), let’s bring up another topic that I haven’t quite wrapped my head around.

On trendy food, let me be clear: I came to the dark side of avocado toast lovers frighteningly quick. I use gobs of coconut oil and make my own staple foods, and one year I ate so many bananas I literally developed a food sensitivity. I own a Vitamix, and convinced my mom she needed one, too. I’ve tried countless superfoods and techniques to make one food look like another and made things from scratch I didn’t know I was capable of (like ghee and salt). There’s a lot I’ve done to jump on the bandwagon, and sometimes the wagon is headed to a field of wildflowers. But there’s plenty I haven’t tried. If I lived in New York or even sunny LA, I might have encountered this new movement in person. Alas, I’ve only seen it floating around the insta-sphere.

Unicorn food.

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When it comes to health foods, buzz words like “whole foods”, “plant-based”, “gluten-free”, “seasonal”, “organic”, “non-GMO”, “superfoods” are oft used to describe a diet wrapped in a wholesome rainbow of wellness. I drool over well-arranged plates of colorful and bountiful harvest: plump and round tomatoes, rustic string beans, gleaming watermelon, whole-roasted carrots, fluffy red lettuce. As a home cook I often stress myself out over not being creative enough with my weeknight meals, but the truth is that I prefer easy preparation where the foods are mostly in their original form.

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That idealistic dinner table is what is known in my town as “too healthy.” But there’s another picture: elite superfoods that still come pre-packaged, which means they are sold at a higher cost and at a disconnect from the grower / producer. Think about the theory behind teaching kids to garden, which is that if they can understand what makes a carrot, they’re more likely to eat it. That’s lost with packaged superfoods. We don’t readily understand maca or moringa or chaga or even collagen. I argue that unless you’re already stretching your SAB (standard american budget) because you prioritize, or – let’s face it – are prone to grocery shopping sprees, you are not likely to purchase a $15 eight ounce bag of this unidentifiable food you’ve never heard of just to try it. We health foodie nutritionists do that because it is our passion, and because likely we’ve read research studies about and can apply the health benefits of these foods. But someone shopping the market who isn’t constantly researching how the body works (and not in a gimicky, Dr. Oz, new fangled fad sort of way) isn’t likely to enter that world unaccompanied. Thus, making it elite. Which is not to say it’s bad. I participate in this world. I love my elixirs and I do my food research and I keep up with the trends enough that things aren’t as new to me as they are to others.

If you haven’t seen the unicorn food movement, this is my take on the very basics:

  • Somewhat exotic superfoods which provide dazzlingly unfoodlike pastel coloration to a dish
  • Complex structuring of a dish with layered coloring, such as a parfait or rainbow toast
  • A moment sprinkled in magical energy

Unicorn health food vs. just plain unicorn food

  • Many a take on unicorn food showcases the vibrant (or decidedly not-so-vibrant pastel) colors found in nature. Things like beet or raspberry powder, spirulina or chlorella, and any combination thereof, bring to life a regular, black-and-white chia pudding parfait and provide a canvas for other cheerful foods like blueberries and kiwi. You won’t find additives or even dairy or gluten in any of Hippie Lane’s recipes.
  • Other interpretations have included the processed colorations of sprinkles and food coloring and more sprinkles wrapped up in chemical-laden dairy products and unidentifiable forms of sugar. And no one has capitalized on this more than Starbucks.

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I understand that not everyone is in support of a plant-based lifestyle. Some have a steady intake of dairy and even cane sugar, and just as I have looked at them sideways for not buying into the research that questions those elements as a standard in our diet, so too have I been given the side eye for losing my tastebuds to the bird food movement.

It is also true that not everyone believes in the same type of magic. For some, it’s an electrical current through our very woke, very alive nervous system. For others, maybe it’s a quieter moment of just being in control. It’s not an even playing field. There’s no rule book for the good life – no bible or scroll or stoner movie script can honestly encompass the best life for all of humankind, as perhaps our best humanity is found in our inherent individuality. It is – though, truthfully, it should not have to be so – a consequential luxury to boil in our own self-awareness and self-care until we are refined to the core of who we are, so as to add a burst of flavor to the melting pot of life. Those who live to survive; those who live at the mercy of others; those who do not know of the thrill of knowing one’s true self and serving one’s true self – they may not have an opportunity to access the earth-bound afterlife.

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That’s what I think of as “thriving”; that you can go beyond the beyond, because you have achieved earthly satisfaction. When your physical and social worlds are well-massaged and oiled up, your mental and emotional worlds can soar. And I see health as a key part of that. But it’s not the only part. The perfect foods won’t solve all our problems, but they will solve many of them, like depression and anxiety and autoimmune issues and ADHD and autism and obesity. They make healthier bodies and subsequently healthier brains and then individuals and families and communities and maybe, if we didn’t have a Big Mac-loving toupee for president, the world wouldn’t need so many bombs or seats around the news desk. But that’s another story.

Trendy superfoods are not the enemy, though.  Unicorn food: not the enemy.  Starbucks is the enemy.   Freshly-grown food – however that may be encapsulated in your diet – is the cornerstone of good health.  First, we must put these OG foods on our plates, ideally through a home-cooked meal using package-free ingredients.  Then we can worry about our superfood intake.  Superfoods are not the measure of health; they are the beyond.  We can strive toward them, but we must first ensure our access to local, seasonal foods.  Like every movement, it must start at home; in the body; in the self; and then – only then – move beyond.

creative liberties

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There are few places I’d rather be than in the kitchen.  I realize that sets me apart from a lot of my contemporaries, and the generations before us.  I didn’t grow up in the kitchen.  And, though I have to remind my mother that she does more than she thinks she does when it comes to home-cooking, I didn’t grow up with my mother in the kitchen, either.  I became interested in cooking during college, after removing meat from my diet and finding myself at a loss for what to eat after that.  As the years went on, I found myself pouring over food blogs and cookbooks and, more importantly, pouring over pots and blenders in the kitchen, mostly making it up as I went along.  By senior year, I was the margarita cupcake queen, hosted club board meetings potluck-style in my apartment, and raced home between classes and duties to roast vegetables and make gigantic green smoothies.  When I think of my relationship to food, I can fondly look back at my life in stages: when I couldn’t stand the thought of animal cruelty staring back at me on my plate, when I eschewed wine in favor of bread and cheese in Europe, when I discovered flaxseed and made a connection between food and healing, when I played private chef at Casa de Mom and Dad, when every meal went down Chopped-style in our Denver volunteer house, on and on.

Sometimes I picked up trends (hello, bananas; goodbye, bananas) but most times I was just following my heart – er, tongue.  Now that I’m “in the health food scene” as I say – which means nothing more than that I have my finger on the pulse of what is happening on the nutrition front and the social media explosion of food-sharing – I’m even more privy to trends in food and wellness.  Some I embrace whole-heartedly (chocolate + tahini is EVERYTHING), and some I can’t justify launching into (delicately constructing a patterned parfait only to demolish it in a fraction of the time??).  In culinary nutrition, we encourage batch cooking and meal prepping.  However, that’s never quite worked for me.  Sometimes, yes, it pays to wash and prep all your greens, make a slow-cooker soup, or blend up a quick dressing to use all week.  But I don’t make it a regular thing, and here’s why:

  1. I’d rather not spend half a day cooking all my meals for the week.  I prefer to spend my free days bopping around doing whatever thrills me in the moment.  Sometimes, that’s cooking an elaborate meal which takes half a day, but at my own will and freedom.
  2. I’d rather spread out my cooking over the week so that I still have it as my daily meditative and creative time.
  3. I don’t want cooking to be just another chore I have to do on the weekend, like vacuuming, or bathing.
  4. I try not to eat the same thing all week, which is often the result of meal prepping because it is easier to batch cook one dish rather than individual cook seven.
  5. I have no idea what I’ll be craving any day, so I’d rather deal with that when it comes.
  6. I have the time and freedom to cook at my leisure.
  7. I enjoy the creativity that comes from trying to make meals out of what I have on hand.  This is why I don’t meal plan and shop for a list of ingredients, either.  I’m more comfortable problem solving and making it up as I go rather than following a recipe.
  8. If I were to prep a snack or a dessert to have on hand all week when the craving hits, I’ll eat most of it before the end of that day.  Never fails.  Face palm.

The following recipes were whipped up based solely on what I had on hand.  It lets the creativity flow freely.

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POTATO + EGG SALAD

5 red potatoes, boiled and chopped
6 hard-boiled eggs, peeled and chopped
Bunch chives, finely chopped
1 Tbsp ghee
1/4 cup dijon mustard
1-2 Tbsp apple cider vinegar or lemon juice
A few healthy pinches of pink salt
Dash red pepper flakes

Add ingredients to a bowl and smash with a fork until well-mixed and desired consistency.  Spoon over fresh and crispy lettuce leaves, or use as a filling in a collard wrap.

Yield: 6 servings

Note: There is no mayonnaise in this recipe (GASP!).  The only reason for that is I did not have any on hand.  I think smashing the potatoes and eggs together creates a nice consistency, and the ghee was added for healthy fats and moisture in its stead.  I salted the salad quite a bit, because I think potatoes beg for salt and it’s okay if your salt has plenty of minerals!

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RAW MANGO COCONUT PUDDING

2 very ripe mangos, pulped
1/3 cup full-fat coconut milk
1 Tbsp coconut palm sugar
1 Tbsp arrowroot powder
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp vanilla extract
Pinch salt

Blend all ingredients until smooth.  Refrigerate to set until thickened to desired consistency.

Yield: 1.5 cups

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RAW CHOCOLATE TAHINI FUDGE

1/4 cup tahini
1 heaping Tbsp cacao powder
1 Tbsp coconut sugar
1 Tbsp coconut oil
1/4 tsp vanilla extract
Small pinch pink salt

Blend ingredients until smooth.  Pour into a fudge mold (I used a parchment-lined pyrex dish).  Freeze until set, about one hour.  Slice to serve.  Store in airtight container in freezer.

Yield: 6-8 servings

noodle dance

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Did you hear?! Because I almost didn’t; we’ve been California residents for over six months.

We missed our six-month anniversary,
which means time has been FLYing,
which means we’ve been enjoying living together,
which means we’ve been finding things to entertain ourselves,
which means we’ve been settling in.

Which means we are beyond that daunting stage of merely surviving and passing over the delicate landscape that leads to the paradisiacal land of thriving. Which, for us, is a sunny, palm-tree studded skyline and a sandy beach.

Despite leaving behind most of the books we’ve owned, our movie collection, our friends and family, we’re not so disparate. We still listen to our favorite music. We still cook our favorite foods. We still speak for the dog.

So, in honor of our new life, here’s a recipe to roughy follow if you want to be like us and make shit up as you go. Cheers.

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BKK elevated butter noodles for two

1 head broccoli, chopped or sliced into small, bite-sized pieces
1 yellow bell pepper, sliced into small strips
1 bundle fresh-made linguini
1 cup red wine
1/4 cup butter from cows that are allowed to graze on sunny, green pastures

  1. Bring a stock pot of heavily salted water to boil. Add pasta and cook 4-5 minutes or as instructed.
  2. Heat butter in a cast-iron skillet. Add broccoli and bell pepper and saute until they begin to blacken on some sides.
  3. Add wine and butter in a small saucepan and boil to reduce to about half it’s volume.
  4. Add cooked pasta to the cast-iron skillet along with the veggies, and pour over the wine sauce. Cook a minute or two to combine. Salt and pepper liberally. Add more butter if desired. Wilt in greens or sprinkle micro-greens over top after plated.

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I made the trip down to San Diego (in the biggest rain storm southern California has seen in maybe a decade …) to meet up with a dear friend from Denver.  We trotted all over the rather expansive city and tried to experience as many neighborhoods as we could!  This is the infamous La Jolla beach (above and below) with all the bored sea lions.  Sometimes – SOMETIMES – we do touristy things and aren’t mad about it.

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i said i would

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It’s like I’m on the verge of my future.  I sit at the edge of my seat, broad face into the sun, the breeze.

There’s a whole world out there, wide and silent.  The moment you’re celebrating a birthday in a dark, moody bar someone else is running for their life down a dusty dirt road.  The flames go up for a stranger halfway around the world while you’re cozy inside listening to the rain beat down the window.  There is a constant balancing of energy, weight pulled this way and that, echoing times past and present and just near enough upon which to exhale.  Meanings and signs and symbols and explanations and possibilities can all be found but do they ultimately exist?  Can I face the world and the continuation of time if there’s no reason for it all?  Can I turn my back if there is?

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It’s the rainy season here.  In my past lives it was an inconvenience but here, it’s everyone’s sigh of relief.  How perspective can change everything.  I wonder how I so easily absorb into the soil upon which I step.  When I was so decidedly an urbanite on the gritty Chicago streets.  When I lazed away in Rome, smoked up in Denver, suburban mommed for my parents and brothers in Iowa.  And now, here, what?  In this small town that gets smaller as the days go on.  I’ve said it over and over again how much I’m enjoying it here, but my heart still yearns for the city life; I’m always craving something.

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1. BREAKFAST: Chocolate chia strawberry protein mousse with a base of coconut milk.  It was last night’s dinner and quite filling, but fermented overnight in the fridge due to the probiotic-rich protein powder.  It wasn’t the worst thing, but my coworker did comment on its funky smell and all the “weird” things I eat!   coconut milk | coconut water | protein powder | frozen strawberries | maple syrup | chia seeds | pink salt | cacao powder | vanilla | cinnamon

2. MIDMORNING SNACK: Last week was unfairly doughnut-heavy at the office, so I brought a monochromatic fruit salad to offset the junk.  Mangoes are my absolutely favorite fruit lately and pineapple is always a winner.  Featuring a serving bowl I stole (inherited) from my grandma after her funeral in December.

3.  LUNCH: Roasted butternut squash, blackened sweet peppers, steamed baby greens, and a fried egg.  Seasoned with ginger, pink salt, pepper, and ground mustard.  

4.  SWEET BITE: Here’s an easy snack trick for when you don’t plan ahead and make a hundred energy balls for the freezer (because you’d eat them all on the first day anyway).  Combine nut butter, rolled oats, vanilla, salt, cinnamon in a bowl and mix.  Add chocolate if you have it.  A deconstructed energy ball.  

5.  DINNER: Savory grits made with lotsa buttah, and a hash of sauteed vegetables, including rainbow carrots, zucchini, butternut squash, shiitake mushrooms, and baby greens.  Seasoned with coconut aminos, hot sauce, paprika, pink salt, black pepper, and chili powder.  The grits come together very simply by cooking non-GMO cornmeal with water, butter and salt in a small saucepan, like you would oatmeal.  

around

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I’ve been taking to the sauna each day after work.  It’s been cold enough here (re: windy) for me to pull out my winter coat heralded from the blizzard days.  It only works because I always feel like I have a lower core body temperature than most.  (Is that physically possible?  Mildly concerning?)  We just discovered a coat closet at work stuffed up with brooms and a vacuum and one of those metal dollies, which tells you how little people don jackets here.  Okay, earlier this week it was in the 70s and I was in heaven, at the beach, glimpsing summer on the milky horizon.  Either way, I’m grateful for both kinds of days.  And I get to be now, since wretched weather isn’t the norm.  The best is pattering rainfall on my bedroom window, the one just above my plebeian floor mattress, as I fall asleep or fall awake.  Somehow the rain scatters at the thought of sunlight and gives us our time to turn our face upwards, reveling in the treasure of the nightly rainfall.  All without living in the sticky, salty tropics.  All without living in the bitter, biting midwest.  I am starting to miss the city so much; always something to do and some place new to explore.  But I know I need to be here now, to finally hear what my breath sounds like without the mask of everything I put on before.

I keep trying to carve out time in the evening for things I think should qualify as “personal time,” including book reading, loom knitting, journaling, yoga-ing.  But I always seem to end up in the kitchen.  Today I played around with charred eggplant, homemade hairspray, cookies, dog treats.  I cannot deny that that is my restoration, my meditation, my happy place.  So often we try to mold ourselves to be “better versions of ourselves” when in fact, we were at the core, living it all along.  I’m all about personal growth and challenging the self, but there’s a call for near-daily realignment with our soul; glimpsed most often in the rituals we conduct naturally.  I want to be an avid reader again, but now the pages of the most interesting story seem to fall open in the cast-iron skillet, in conversations with my brother, snuggles with the puppy, and strong cups of tea.

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Where this fails on the glamorous front, it should win breakfast awards.  I think by this point I’ve really honed in on my CHOPPED skills and started to embrace that I enjoy most what I throw together myself and end up more pleasantly surprised than I do following someone else’s recipe.  When people give their own dishes high accolades and they don’t always live up, I’m usually left thinking I could’ve done it better if I’d just followed my own creative jolts (raise your hand if you’re a narcissist!).  I do the exact same thing which is why I’ve tried to steer clear of offering up actual recipes and more just suggestions and glimpses into my meals and creative processes, since I can tell you I LOVED something but I can’t expect you’ll love it too.  As my mom always tells me, I have different tastebuds.  (And my tastebuds are the BEST!)

coconut milk | frozen strawberries | maple syrup | Dandy Blend | protein powder | pink salt –> blended to pudding consistency and refrigerated

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I’m PREEEETTTY SURE I can digest that cow’s milk butter better than those vegan legumes (I think they’re yellow split peas but not 100% sure (they were hand-me-downs)).  It’s so frustrating when you eat a whole foods diet – almost 100% plants – and you still have times when you don’t feel like your body is functioning properly.  There’s all kinds of tips and tricks to make things more digestible, but believe me, I’ve tried a ton of them and they don’t work for my lifestyle and my body.  I’m cutting out beans, legumes, and other high FODMAP foods for the month of February to see if I notice a change.  Will keep you posted.

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Look at that stack of fresh, raw veggies!  What a rainbow on a gloomy, rainy afternoon.  Sometimes I get to be such a pro at pantry-based meals that I just CRAVE fresh produce.  I’ve been eating a ton of cooked soups and stews, too, lately, so one night I up and took myself to the grocery store and put every raw vegetable in the cart that was calling my name.  Easter egg radishes, sweet peppers, zucchini squash, rainbow carrots featured next to that hummus recipe from Ottolenghi I’ve been talking about.  It’s also likely a huge source of my digestive issues this week but it was gooooooood.

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Up until last week I worked at the gym where we are currently members.  It was great at times, but mostly it wasn’t the (non-profit) political structure in which I wanted to be involved.  I’m so grateful for my time there because it really stretched me to interact with my new community, and now even when I pop in just to use the sauna it feels like an event because I have to stop and talk to EVERYONE.  Also, it’s given me some liberties that someone like me needs because otherwise I’m just too introverted and would rather stay home.  I mean, if shutting myself up in the sauna solo for thirty minutes isn’t introverted, I don’t know what is…

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On a whim, while whipping up homemade hairspray and purposefully burning eggplant, I tossed together these tahini cookies. If molasses was my flavor of Winter 2016, tahini is Spring 2017.  These are hinted with tangerine oil and a little bit of orange-y chocolate frosting.  All from scratch, of course.  Off camera, I also blended up molasses, peanut butter, and coconut oil and froze in little pucks for the wolf pup.  He hangs around our culinary adventures so often and I try to always give him a taste, but he rarely dines.  Those are a special treat just for him and he loves them!

dawn

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Finally I’m up before dawn.  Which shouldn’t be that challenging because the coast would have it that the sun wakes drowsily at seven.  I always check for puppy first.  He’s usually stretched along the side of my mattress, a green-tea infused memory foam plopped down on the floor and shoved up under the bedroom window.  I like it there; it’s grounding.  When he stirs only to raise a concerned brow about the disturbed silence, I sigh and slide the covers back, trying to torture myself awake with the chilly morning air.

I’ve always treasured mornings for their sneaky silence.  The expansive feeling of possibility before the day has inexplicably escaped me.  Every night I close up the house: flip the blinds, lock the door, hang the dishes out to dry, set the sofa pillows back in order (because they are never in order except at barren midnight).  In the morning, I get to pull back the blinds, set the water on to boil, begin as if on fresh canvas.  Someday my livelihood will not require me to arrive at a destination before my morning rituals are fulfilled.  Someday, I will design my day and it won’t be based on tradition.  I don’t live by way of tradition.  Until then, I can get up and work through tax season and try to minimize the amount of papercuts I render on a daily basis, appreciating the calm comings and goings of the office and the escape from the soul-slashing appointments of the past.

How long has it been since I’ve had to give myself a pre-work pep talk? 193 days.  And before that, 114.  307 days and counting since the wool came off and altered my life path.  I did that.  Weird: I don’t usually remember dates.

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Breakfast: Snuggles with the pup and a sweet potato spiced latte.  Like a PSL with sweet potato swapped in.  I make mine with full-fat coconut milk and Dandy Blend.  Been using gobs of both lately.  Use Meghan as a guide (for this and all things).

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Morning snack: Sweet potato baked pudding and 85% chocolate.  I’m also always drinking some concoction.  I bought an electric tea kettle for the office when I started.  My boss makes weak-ass, unfair trade coffee – and I don’t want to be drinking coffee everyday anyway.  A client once commented that I was triple-fisting my beverages.  Today I was still nursing my sweet potato latte alongside a steaming cup of straight Dandy Blend and of course my water glass.  The office has a reverse osmosis system so I take advantage while I’m there.

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Lunch: The impetus dal from last night, couched with skillet brown rice.  Also: Ottolenghi’s hummus drizzled with California olive oil and smoked paprika.  Warm na’an, spinach. (I was able to find a three-ingredient variety at my local grocer, but had to wade through the additive-laden bread products to get to it.)  (Eye roll.)

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Afternoon snack: more beverages.  Oh, did I forget to mention that I ate the last of the chocolate bar while prepping lunch?  I bought that for baking… Priorities.  During my lunch break I threw together my cold herbal coffee from earlier in the day with almond milk, ice, and spices typical of Moroccan coffee beverages (cardamom, clove, nutmeg, cinnamon, ginger, black pepper).  It’s a SPiced coffee.  Ha.

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Late afternoon snack: Later that same day…the barista called it a “tiny meal.”  I stopped into our local coffee shop to read before I went to the gym, and felt it only right that I partake in a single shot and bite-sized baklava.

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Dinner: I had leftover dal and rice from my lunch portion (it’s v filling), with the remaining hummus dolloped right on top.  Jared made garlic shrimp on a bed of spinach, topped with brown rice and slivered zucchini and a glaze of red wine reduced in butter.

Zumba, yoga, more puppy snuggles.

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