"some moments are meant to be taken in just like eating a juicy peach, each bite filled with fuzzy skin, soft meaty yellow flesh and the juices melding it all together . . ."
Finding meaning in the "doing" world is not easy. I've been interning at a hospital for my nutrition degree and I realized there is stress everywhere. How can people heal and get better when there is stress all around them?
I know I am struck with the "doing" bug a lot, especially balancing school, working, and my internships. But if I don't take care of myself, I get tired and irritable. This makes me wonder where does sickness come from? There is too many factors to give a finite answer but I see where doing can be a cause.
I wonder when the last time the patients at the hospital have sat outside feeling the soft blades of grass on their skin while the sun recharges their soul, experienced the flavors of their food without the television on, tuned into what their body is needing at the moment, had a deep belly laugh with a friend? Or simply took a deep breath. There is healing in eating healthy food, but there is also healing in going slow and "just being."
There is so many minutes and seconds in a day but sometimes we feel the need to fill them all up when some moments are meant to be taken in just like eating a juicy peach, each bite filled with fuzzy skin, soft meaty yellow flesh and the juices melding it all together creating a few moments where you can just be engrossed in what you are experiencing.
Today take a few moments to just be! This doesn't have to be an elaborate mission just a moment to enjoy the beauty of nature, the refreshing action of taking a breath, or even recognizing the moments you were present today. Learning to "just be" is an art and way to be connected to who you are. The art of being a human.
Power Toast
I love this for the morning. So easy and fueled with protein, healthy fat, omega 3's and greens to start your day off right! Not to mention it is delicious. Allow enough time to really taste it as a gift to yourself.
INGREDIENTS:
(Serving size: 2)
2 pieces of whole wheat toast
2 Tablespoons of pesto (recipe below)
1/2 avocado
1 tomato
2 slices of salmon lox
1/4 cup to 1/2 cup of sunflower, broccoli, alfalfa or whatever sprouts you like
1 Tablespoons of olive oil
2 fried eggs
Directions:
Coat a frying pan with olive oil. Once warm put egg in the pan. Once egg is firm on one side flip to fry the other side.
While egg is frying toast bread. Cut tomato into thin slices and do the same to the avocado.
Once toast is done. Take a tablespoon of the pesto and spread in on the toast. You may need less or more depending on your preference.
Layer on the toast a couple slices of tomato, avocado, lox, and sprouts.
Once eggs are fried place one top of the sprouts on each slice of toast.
Then enjoy each bite! Savoring all the flavors that are melded together.
PESTO RECIPE:
1 Cup of basil
1 Cup of kale
2 garlic cloves
1/4 cup of walnuts
1/2 cup of olive oil
Sea salt and pepper to taste
1/2 Cup of Parmesan (or you can omit)
Directions:
Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add oil and process until smooth. Season with salt and pepper. Add cheese and pulse a few times till blended well. Ready to use for a variety of purposes. You can keep it for up to a week in the fridge
INGREDIENTS:
(Serving size: 2)
2 pieces of whole wheat toast
2 Tablespoons of pesto (recipe below)
1/2 avocado
1 tomato
2 slices of salmon lox
1/4 cup to 1/2 cup of sunflower, broccoli, alfalfa or whatever sprouts you like
1 Tablespoons of olive oil
2 fried eggs
Directions:
Coat a frying pan with olive oil. Once warm put egg in the pan. Once egg is firm on one side flip to fry the other side.
While egg is frying toast bread. Cut tomato into thin slices and do the same to the avocado.
Once toast is done. Take a tablespoon of the pesto and spread in on the toast. You may need less or more depending on your preference.
Layer on the toast a couple slices of tomato, avocado, lox, and sprouts.
Once eggs are fried place one top of the sprouts on each slice of toast.
Then enjoy each bite! Savoring all the flavors that are melded together.
PESTO RECIPE:
1 Cup of basil
1 Cup of kale
2 garlic cloves
1/4 cup of walnuts
1/2 cup of olive oil
Sea salt and pepper to taste
1/2 Cup of Parmesan (or you can omit)
Directions:
Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add oil and process until smooth. Season with salt and pepper. Add cheese and pulse a few times till blended well. Ready to use for a variety of purposes. You can keep it for up to a week in the fridge
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