What a wild, strange time. There isn’t a life or a family or a business that isn’t touched, in some way, by this virus. It is so much bigger than any of us and so can induce fear, anxiety, sadness, you name it. This is a turning point in Earth history, and the world will be different when we emerge from the other side of this pandemonium. I’ve been thinking a lot about what I want to do with my time and energy right now. Despite the turmoil, it feels like these moments are ripe with opportunity for creativity, reconnection, self-care… What do I want to do with my consciousness?
Now more than ever, I’m grateful for the connections I have with my family, my friends, and my spiritual practice. Each day can feel overwhelming and challenging - though I do my best to spin this narrative into a more positive one and remember to have faith in life’s uncertainty and trust that there is a greater spiritual purpose behind all that’s happening. Though it feels like, as humans, we are ill-equipped to deal with this breadth and volume of crisis, I have to remind myself of all of the silver linings that have already presented themselves to us: the environment, Mother Earth, has gotten the longest nap of her whole existence. Air travel is at an all-time low, fewer cars are being driven, we can see blue skies in cities that used to be filled with polluted air from factory work. As we’ve been forced to slow down and isolate, people are realizing what social creatures they are, and seeking deeper virtual connection than ever before (and we have the technology to do so!).
One of the messages I received in meditation was this: “The virus is here to connect humanity back to the soul of Earth in consciousness.” The keyword for me is consciousness.
My hope is that the path ahead is in better alignment with Cosmic intent. This means that we maintain our slower pace to some degree and continue to listen to Mother Earth and acknowledge that many of our behaviors have been in conflict with supporting our planet.
In my slower pace, I’ve had the time (or have made the time) for creative projects and more cooking. The recipe below is for a grain + veggie bowl that has been a longtime favorite of mine and my daughters. It is simple, nourishing and hearty. Whenever possible, with all of my cooking, but especially for this bowl, I try to source local ingredients from farmer’s markets. It feels important to honor the farmers who understand the practice and principles that heal and regenerate the land so that we can all receive nutrient-rich food. They are stewards of the Earth, and can use our support now more than ever.
GRATITUDE BOWL
One of my favorite things about this bowl is how customizable it is. I recommend mixing and matching what is in season, and what you’re most in the mood for. As an example: Roasted sweet potatoes and green beans or broccoli combined with sprouted brown rice and black beans nourish a vata constitution. If you find yourself always using the same veggies, try mixing it up - the possibilities are endless!
Your favorite bowl
Brown rice, quinoa or millet
Romaine, arugula, kale, mustard greens, broccoli, Brussels sprouts or spinach
Butternut squash, beets, sweet potatoes or carrots
Bell peppers, zucchini, snap peas, peas, radishes or cauliflower
Protein of choice: farm fresh eggs, wild caught fish, chicken or beef from happy animals, chickpeas, cannellini beans, lentils or adzuki or black beans
Fresh herbs, seeds, nuts or sprouts
Avocado slices
Fermented veggies like kimchi or sauerkraut or a scoop of homemade hummus
Drizzle with one of the sauces below
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Rinse, cut and prepare veggies to your liking. You can keep it raw, grill, bake, roast or steam them.
Grill, bake, steam and prepare proteins of choice
Assemble bowl - fill partway with cooked grain. Add veggies. It’s a nice idea to eat with the seasons and use what is fresh, seasonal, local and organic for the time of year.
Add in protein of choice.
Top with fresh herbs like basil, cilantro, dill or parsley.
Add avocado slices, nuts, seeds, sprouts, fermented veggies or homemade hummus
Drizzle with Green Tahini Sauce, Yin Yang Dipping Sauce or Creamy Chipotle Almond Sauce. Add some flaky salt & fresh cracked pepper to taste.
*Find a quiet place within yourself and connect with gratitude in a way that is real for you. Ask yourself, “what foods do or do not support my healthy functioning body, clear mind, stable emotional life and stamina? What foods do or do not support a healthy local and global economy and ecology?”
PICK YOUR SAUCE:
CREAMY ALMOND CHIPOTLE SAUCE
(Nutty & Smokey)
Makes about 3/4 cup
1/4 cup almond butter (smooth or chunky)
2 tablespoons light miso paste (organic)
2 teaspoons pure maple syrup
2 teaspoons coconut aminos
2 teaspoons raw, unfiltered apple cider vinegar with the mother*
1 large cloves garlic, minced
1/4 teaspoon chipotle powder
1/4 cup filtered water – or more as needed
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Whisk ingredients together in a large mixing bowl or place in a high speed blender for a quick blend.
Check consistency and add more water as desired.
* Try to purchase apple cider vinegar with the “mother”, which is a cloudy looking blob that usually settles at the bottom of the jar. The mother contains strands of proteins, enzymes and friendly bacteria. Bragg’s Organic Raw Apple Cider Vinegar is a great choice.
YIN YANG DIPPING SAUCE
(Light & Tangy)
Makes 1/3 cup
1/4 cup coconut aminos
1 tablespoon coconut nectar
1/2 teaspoon freshly grated ginger (or use 1/4 teaspoon ground ginger)
1 1/2 teaspoons light miso paste (organic)
1 tablespoon finely chopped chives
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In a small bowl, mix together the coconut aminos, coconut nectar, ginger and miso.
Stir in chopped chives.
GREEN TAHINI SAUCE
(Creamy & Earthy)
Makes 1 1/4 cups
1/4 cup tahini
1/4 cup unrefined olive oil
1/4 cup packed fresh herbs (I like a combo of parsley, cilantro, basil and dill)
1/4 cup sunflower sprouts*
1 scallion, white & some green, about 4 inches in length, cut into 1/2 inch slices
1/2 cup filtered or spring water
2 tablespoons fresh lemon juice
1/2 teaspoon local honey
1/4 teaspoon Himalayan salt
1/4 teaspoon garlic powder
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Combine all ingredients in a high-speed blender or food processor.. Blend until smooth.
Cover and refrigerate. It should keep about 5 days.
*Sunflower sprouts seem to be most readily available in farmer’s markets, if not home grown. It’s okay to substitute other sprouts like mung bean or broccoli if sunflower is not available.
