Food can be a pretty all-consuming aspect of our worlds—being preoccupied with food and eating is a safe place to hang out. It’s familiar and predictable, and it never challenges us to be uncomfortable in other ways. At least when we eat, we can control the discomfort, right? And you can’t tell me eating a whole box of cookies isn’t uncomfortable (hello buffet pants!)! Are there ways other than food we can use to control discomfort? For example, when we put ourselves out there or take a risk, it’s new territory—new and UNCOMFORTABLE territory. It takes us out of that insular and isolating world of our eating disorder and makes us reflect on how we want to show up in the world. If there’s one skill that emotional eating (and yoga) has taught me, it’s how to recognize and tolerate discomfort.Read More »
Recipe: Sassy Sesame Dressing
How do we change? We change by doing something new or doing the same thing differently. If we’ve gone and painted an ideal life in our mind, there can be times when that vision seems a long way off and we default to a “why bother!”, resigning ourselves to the circumstances (painful or otherwise) that we wish were different. We exist in the discrepancy between where we are and where we want to be, frustrated and discouraged. And maybe this place is comfortable and familiar and—let’s face it—easier. Or this constant striving and failing is working for you. Who am I to judge? But if you are seeking change (and I suspect you might be, or you wouldn’t be reading this blog), then let’s break it down:
Remember cognitive distortions? We shy away from change when we think it’s got to be all or nothing and that if we aren’t there now, we never will be. It’s time to BUST that cognitive distortion right now. That’s right, bust it up! How does change happen? Change happens when we change! If you want something, START doing it! Think of every single thing in your life as an opportunity to start putting your goal into action—no matter how lofty or unattainable you think your goal is. You want to write a book? Write a sentence! You want to find a partner? Start practicing unconditional love with the people already in your life! You want to make healthier lifestyle choices? Park a little further from the entrance to the store next time. Catch my drift? It’s not all or nothing! Bring the change to you, in the present moment—through small actions and/or a tweak in the way you view your current circumstance. Simply viewing your current situation as an opportunity to act “as if” can completely alter the course of your path. Didn’t someone famous once say “Be the change?”(just kidding, Mr. Gandhi!). It’s time to get creative and start identifying the opportunities you are being given right this very moment to embody the life your heart yearns for. What does that look like for you?
Amid all of the sweets and treats this time of year, eating fresh just feels good. And it doesn’t taste so bad either! This dressing came out of a strange craving I had for something creamy but not rich, tangy but not vinegary, and flavourful but not over-garlicky. It’s wonderful poured onto your favourite kale and left to marinate for ten minutes. This recipe makes a little over a cup of dressing, but you may want to double it up and keep some in the fridge for a repeat visit or two.
Sassy Sesame Dressing
- Juice of one lemon
- Juice of ½ lime
- ¼ tsp sea salt
- 1 – 2 tsp of agave
- 2 tsp dijon mustard
- 1 tsp high quality miso (I like brown rice miso)
- 1 small clove of garlic
- 2 tbsp unrefined (raw) sesame oil (I’m sure olive oil would work just fine)
- 1 heaping tbsp raw tahini
- 1 tsp red wine vinegar
Combine all ingredients and blend with an immersion blender or in a blender. The salad I made to go with this (pictured below) consisted of kale, apple, grated beets and carrots, toasted pumpkin seeds, avocado and hemp seeds. A-MAZING! Let the kale soak up the dressing, and then top with the remaining ingredients.
Every so often, life happens. Feelings happen, full moons happen. Sleep doesn’t happen. And I fall out of my groove. At times like these, it’s easy to fall into other grooves that are comfortable, but not necessarily healthy. Take last night, for example. All of the ingredients were coming together for a binge of epic proportions. Restless, anxious, feeling defeated, and so tired I could hardly think straight.
I’m still trying to work with this space created in my life by some recent changes. My automatic urge is to go out into the world and start doing more. This space has opened up, and it’s a space that has made me realize that I really need to be spending more time with me. Why? Because this space feels realllllly uncomfortable. It’s like holding a really challenging yoga pose — we know we need to be there because we are there. We just need to breathe through it. All signs point inwards.
Similar to the joy ride from last week’s post, I am feeling as though this space is actually a gift into more being. I didn’t binge last night. I chose to embrace the space instead. How? By finding ways to sit in the space that are safe and nurturing, rather than being overwhelmed by the space and shutting myself out. What if I just used this new space to read a good book? Or cuddle with the poochie? And what if, everyday, I made an effort to incorporate this kind of space into my life? Something tells me we could all use a little more “me time” – safe, mellow, quiet time to really sit with the “me” in our lives.
“Come and knock on our door…..
We’ve been waiting for you…… ”
So…..what’s behind the door? What does this look like for you?
All those ingredients I mentioned above? They also helped me create this salad, which was actually a beautiful experience for the sheer reason that it was so vibrant and so colourful. This salad is a meditation in a bowl. I had some fun with shapes and textures as well, thanks to my spiralizer. And if you don’t have a spiralizer, don’t let that stop you! You can still play around with shapes and textures using a vegetable peeler and/or a grater. I didn’t post a dressing for this salad, as I think it is capable of inspiring a dressing in even the most uninspired cooks! That said, the textures of these veggies soak up whatever you put on them, and I like something with a bit of creaminess to it, like a mustard-tahini-tamari type creation.