I recently hopped on the smart phone bandwagon, and I gotta say, it’s a scary world I’ve entered into. As if there weren’t already enough ways for us to escape from ourselves in this society, this little bad boy can suck you in with its hundreds of apps, internet access, and really just trying to figure the darn thing out! The days of sitting in silence and staring off into space are no more! And never mind the little light that starts to flash by way of announcing to you that something “worth knowing about” has occurred on your phone. Could it be an email? A text message perhaps? Or did someone actually dial my number and call me? I eagerly scramble for the phone to find out!
The irony is that these little pieces of plastic are designed to enhance our sense of “connectedness,” but they do so at the expense of our connection with ourselves. The boundaries that once separated us from our technologies are becoming increasingly blurred; that small, relatively unobtrusive blinking light, for instance, while subtle, is pervasive enough to be a distraction. When does your phone stop becoming a phone, and start being a way to avoid yourself? Where as we once may have reached for food as a way to numb out, are we now reaching for our phones or the internet to induce the same affect?
This grey area of questionable boundaries means we have to super vigilant about preserving our “self time.” Like with an addictive substance or an unhealthy person, we need to find our power in relation to it and step it up with some strong boundaries. I recently came across someone who used the term “internet sabbath” to express the need to break from this energy-draining world of endless distraction. Whether it’s a day, an evening, or an hour off from the Internet and its affiliated toys, we need to take it so we can connect back to what’s real within.
This is an easy and delicious way to enjoy kale. The marinade is a recipe of the vegan goddess Dreen Burton from her book Vive Le Vegan. And kale is hearty enough to soak up all the flavours of the marinade, while still retaining its crispness. Add whatever you like to this to make it a full-on salad. Try roasted yams, sunflower seeds, grated carrot – whatever strikes your fancy!
1 clove garlic
¼ cup flax oil
¼ cup balsamic vinegar
3 cups kale, washed, dried, and torn into bite-sized pieces
Slice garlic and let soak in the balsamic for 15 minutes. Add flax oil, whisk to combine. In a lidded container, combine kale with dressing and shake to combine. Let sit up to 24 hours to marinade (but 30 minutes will do).