This isn’t my normal time to be posting the weekend reading roundup, but time has been slipping through my fingers in the last week. I’m doing my best: sticking to the parts of my self-care routine that really count (yoga, meditation, cooking when I can, staying connected to friends on text and social media, if not in person), prioritizing what needs to get done, and postponing or letting go of the rest. It’s not a very elegant dance at the moment, but it’s OK. I’m OK—and to acknowledge that I can be overwhelmed and OK at the same time is a small victory.
Fortunately I haven’t let the last busy week stop me from spotting some enticing recipes and interesting reads—and I really wanted to pop in quickly tonight to share them with you.
How is it that I’ve never made my own vegan crab cakes? Not once, not ever? Definitely a food that I loved in my pre-gan days. Until I come up with a recipe, I’ll take inspiration from Aimee and her tasty looking version.
Speaking of never, I don’t think I’ve ever seen a recipe for vegan spaetzle, till now! So cool.
I’ve been hooked on roasted cabbage since I tried it a year or so ago, and I love Katie’s curried version.
I love this vibrant, colorful, vegetable centric plate of food from Jamie of Dishing Out Health.
Celery is one of those vegetables I’m much more likely to use in a soup or casserole than to savor for its own merits. This recipe is inspiring me to focus on it a little more intently.
1. An interesting article on trichotillomania and dermatillomania (hair pulling and skin picking). They’re classified as body-focused repetitive behaviors and, according to one expert interviewed, are actually neuropsychological conditions—similar to obsessive compulsive disorder, but I don’t read about them as often. I’ve had clients who live with both conditions, so I’m eager to learn more.
2. A balanced look at some of the myths and misconceptions surrounding IBS. I like that the article underscores the availability of different types of solutions, from CBT to dietary interventions.
3. Maryn McKenna reports on the precariousness of the medical supply chain in America.
4. This isn’t exactly health, food, or science-related, but I so enjoyed reading this profile of New York City violin-maker Samuel Stochek.
5. Sensitive, moving reflections from Lynn Randolph, an artist in residence in the palliative care unit at MD Anderson Cancer Center in Houston. Randolph writes,
I ask patients to talk about what they love, what has meaning to them . . . When a patient or caregiver has an image that is deep within themselves and we can make it visible, they often bond with it in a way that makes them feel whole. They might cry, or become radiant, or clasp the image to their bodies. In those moments I feel whole, too.
And I’m wishing you a sweet end to this Monday.
I still remember my first semester of Orgo as a post-bacc student, when my friend Erin sat with me in the library and did her best to explain the concept of chirality. She stretched her palms in front of me and asked me to imagine a mirror plane between them: right and left were mirror images of each other. She folded her palms together to bring the point home. “But no matter what,” she said, “I can’t stack my right palm on top…
“When you don’t know what to do or how to move forward, stand still.” This is a piece of advice that my mother gave me during my post-bacc years. That time in my life was marked by a lot of indecision and agonized choices–most often, the choice of whether or not to keep going with my program for another semester or not. I’d receive yet another poor score or a discouraging comment or simply be hit with a spell of burnout, and I’d doubt what…
I skipped Weekend Reading last week because I was a little drained from my birthday post. I can’t tell you how nice it is to revisit my Sunday morning routine of browsing my favorite sites for drool-worthy recipes and images. As always, I hope that you enjoy these five exquisite dishes, as well as the articles I’m sharing. Vegan caramelized onion mac n’ cheese? 10 ingredients? Holy shnikes. Dana and John have done it again. This brussels sprout and chive pizza looks fancy,…
There are so many new plant-based products and business these days that it’s difficult to keep track of what’s up-and-coming. It seems as though each week brings news of an innovative vegan product, from protein-infused plant milks to vegan eggs to plant meats that seem to get more authentic by the minute. I recently came across this article in the New York Times. It profiles food startups that are holding their own in what remains a heavily corporate culinary landscape. A few days later, I read…