I have a habit of taking on too much. I have a hard time saying no and I occasionally don’t ask for help when I need it. Each time I extend myself beyond what I’m capable of I get better at being able to set realistic boundaries for myself and my capabilities. The lessons learned
I have a habit of taking on too much. I have a hard time saying no and I occasionally don’t ask for help when I need it. Each time I extend myself beyond what I’m capable of I get better at being able to set realistic boundaries for myself and my capabilities. The lessons learned and reinforced is you can’t always do things on your own.
What can result with combined efforts was shown at the community garden this past Saturday. It shows that when individuals contribute to a shared vision beautiful things happen. It takes a community to feed a community.
Similar things can be said when preparing vegetables or any food. I believe in preparing food that lets the ingredients speak for themselves by treating them with respect and good technique. When preparing food in simple ways letting each ingredient contribute in the way that is naturally inclined to is important. When this happens you will arrive at a harmonious place of flavour where everything is in balance and maintaining its integrity.
I cook with my moods and by what inspires me in the moment. That is one of the reasons why I use a recipe simply as a guideline. One recipe can have many different outcomes. Developing and complimenting flavours from the ground up can only lead to deliciousness.
When good ingredients come together, the food becomes a representation of the love and care that went into it every step of the way. It shows how combined efforts can result in a full circle of sustenance for all life. From the seed to the table and back again, developing a positive relationship to food truly is medicine.
Simple Spring Salad
Equal Parts of Cucumber, Beans, Cherry Tomato, Herbs and Toasted Pumpkin Seeds.
- Sunflower Oil
- Apple Cider Vinegar
- Cut cucumbers and beans so they are similar in size. Cut cherry tomatoes in half.
- Plunge the beans in boiling salted water and bring back to a boil. Cook for one minute. Shock in very cold or ice water to stop cooking.
- Make your dressing by combining 3 parts sunflower oil to 1 part apple cider vinegar. Add in the finely diced onion and or garlic. If you choose you can sweeten the vinaigrette up with a splash of maple syrup. Adjust to your taste with more or less oil or vinegar. Season with salt.
- Mix all ingredients together, season with vinaigrette, adjust seasoning as desired. Toss in fresh herbs like dill, parsley, basil, chervil, chives, etc.