New York City finally burst into spring this week—not gently or gradually but with an eruption of warm temperatures and sun. I was grateful for it, but a part of me felt unready, too.
I thought back to college, when spring often came as suddenly and would be celebrated with students emptying out of their dorms and onto the quad, dressed in shorts and tanks, ready to bask in the sun. I’ve always been introverted and indoorsy, but I was more so back then, and I greeted the warmth and jubilation with mixed feelings. Part of me wanted to celebrate the change of seasons along with everyone else, and part of me felt that the sudden collective impulse to be outdoors and in groups underscored my sense of inwardness.
That’s sort of where I was on Friday and Saturday: excited, but somehow at odds with the mood, too. In the last two weeks I’ve been very inwardly focused; there’s a lot to do that demands quiet attention, and I haven’t been feeling well, so “me time” is crucial for recharging. Of course there’s no saying that springtime has to take away from rest or quiet—there was simply an exuberant energy coursing through the city that I couldn’t relate to.
Now it’s gray and chilly again, and I think back to our 48 hours of mini-summer with a little sorriness that I didn’t enjoy it more. But I realize that I don’t have to allow weather or mood or what’s going on outside to disrupt my sense of peace and focus; I can approach this period of time with as much mindfulness and listening to my body/soul as I need to. Celebrating spring can mean a lot of things, including a contemplative walk. It’s an empowering realization to have.
Whether the season is inviting you to frolic outside or turn inward, I’m wishing you a happy spring today. Here’s the weekly roundup of recipes and reads.
A colorful breakfast treat, and so simple to make: blended mixed berry porridge.
This hearty vegan buffalo cauliflower casserole looks as tasty as it is healthful.
This roasted asparagus and radish salad with creamy garlic cashew dressing is all things spring.
Can’t get over how much Jessica’s vegan fish sticks look like the real deal! Tartar sauce and all.
Sneh’s vegan dark chocolate and almond butter cookies look delicious and decadent—and they only have 8 ingredients. A perfect dessert for busy folks.
1. The fascinating story of how one of my favorite foods—the sweet potato—colonized the world.
2. Dietitian Andrea Lobene shares some thoughts on the difficulty of having passing conversations about nutrition and diet as a nutrition professional. My guess is that a lot of her sentiments might resonate with those who are strongly self-taught in nutrition, too—it can be difficult to respond to casual comments without wanting to weigh in with information or even offer corrections. As Lobene notes, unless a person asks a question, he or she is likely seeking validation more than a challenge or a debate. It’s important for professionals to know when their insights are welcome and situationally appropriate.
3. I’m moved to learn of a growing cultural movement that uses art and performance to confront and mourn species that have gone extinct as a result of human development.
4. A new study links disordered eating to future depressive symptoms and to being bullied—possibly because eating disorders are still so highly stigmatized.
5. I was intrigued by this article defining goro goro, the Japanese tradition of lingering and luxuriating in bed. Author Rebecca Huval notes that goro goro isn’t the same thing sleeping in or hitting snooze. Rather, it’s “about dozing off or lazing about in the space between wakefulness and rest”—a liminal space that isn’t often explored in American culture.
Speaking of springtime, I’ve got a few simple and springy vegan recipes to share in the coming weeks, and I can’t wait to circle back with one of them in the coming days. Be well.
It’s hard to believe it’s been a week since I floated the idea of a “weekend reading” series, but here we are, seven days (and a few recipes) later. I was happy that so many of you expressed enthusiasm about this idea, so without further ado, here is yet another roundup of my favorite recipes and links from the past week. Recipes Spaghetti Squash with White Rosemary Bolognese from Allyson Kramer Autumn Bars from Janae of Bring Joy Goji Chia Chocolate Crunch Bars…
I’ve been thinking a lot this week about intuition. Merriam Webster defines it as “quick and ready insight,” “immediate apprehension or cognition,” and “the power or faculty of attaining to direct knowledge or cognition without evident rational thought and inference.” The gist, I think, is that it’s a kind of understanding that presents itself before rationalization kicks in. Intuition has been on my mind in the context of my nutrition coaching work. In the last few weeks, many clients have expressed to me…
Happy Sunday, friends. I hope you’ve had festive and restful weekends. If you missed it, don’t forget to check out my raw pecan sandies, which were part of Kristy’s fabulous vegan cookie swap party this weekend! And now, some weekend reading links. Of course I’m drooling–drooling, I say!!–over Cady and Maddie’s kabocha squash recipe with miso tahini dill sauce. My lord. This purple cabbage salad with pomegranate seeds is so spectacularly colorful! Did someone say vegan caesar dressing? With pine nuts? Sign me up. Now….
Greetings, friends. I hope you’ve been enjoying some weekend rest. If you didn’t catch yesterday’s post, then you’re in for a sweet treat — literally! I’m giving away a copy of Denise Mari‘s wonderful cookbook, Organic Avenue, and I’m also sharing Denise’s recipe for snazzy snickerdoodle macaroons–vegan, raw, and gluten free. They’re fantastic, and you should check the giveaway out. And you should also check out the following inspiring recipes. I’m all about hearty bowls this week. First, a recipe from Karina’s archives:…