I think most of us in this space can agree everyday is Earth Day, but as with everything that has a special day (our birth, our love, our independence, etc.) it is special to focus extra hard on just one sometimes. The basics of life, food and water, come from our earth each day – what amazing gifts! For me it makes the most sense, practically, to give back to it each day with my dollars. In a world where I feel as if voting ballots are meaning less and less, I also feel as if our voices are being heard loud and clear in another way: where we give our money. If I am to be honest as to what I believe drives political decisions in most countries in this world, it is the pockets of those who hold power. If organic farming made more money than genetically modified crops, if whole foods were sought after and consumed over processed goods, and if the desire of the majority of people was to know where their food came from and the ethical sourcing of it on numerous levels, I think this world would look very different. If I were to have a goal, for some sort of impact on this world in any small way, it would not be to change who was in power, but to influence change on the values we hold as a population – because we are employing those in power, one way or another. Each one of us can begin this change, one person at a time. For the good of the earth, the health of our families, and the future of our sweet children – every life is worth the effort.
That is probably the most political I will ever get in this space, it is not my forte in the least, so please be gentle with me (as I know you will, because you are all so wonderful, always). Now I’ll digress and move to the celebration part of this day. As per usual, Saturday for me means visiting the farmers market to stock up on fresh produce for the entire week, going on bike rides with Scott, hanging out on the beach in the warm spring sunshine, and seeing our friends. All regular activities in my life, but they will be done with an extra focus on gratitude today as I’m reminded how special all of these gifts are. To have clean running water, overflowing produce that is fresh and affordable, and the great blue spectacle that is the ocean. I know many of life’s basics aren’t available to so many around the world at this very moment, and I want to take the time think of those in need today, and give thanks for what has been undeservingly gifted to me in my life.
This bowl celebrates all of my favorite green things at the moment. Asparagus, green beans, and broccoli were left in small amounts in the fridge the other night, so I combined them into one meal. I sprinkled a spoonful or two of quinoa on top (not being much of a grain person, but liking this sprinkling method lately) and a drizzle of a simple garlic sauce which proves that the fewer the ingredients, the better, sometimes. I tossed in a few sprigs of watercress for some bite. It was my first time trying these nutrient packed leaves and (in moderation) I think I’m a fan. I gobbled up a second bowl of this dish the following night, and decided it was something I needed to share with you here too. Maybe you have other spring veggies you’re loving lately, or another grain or protein you’d wish to add to this bowl – go for it all. Just make sure to drizzle it with plenty of this garlic sauce – xx.
Side Note: A group of us are sharing our love for National Parks and our desire to preserve them across the blogosphere and social media channels today. Check out Sasha and Eva’s blogs for the full list of people participating, and pop over to my Instagram feed to see a slideshow from our most recent camping trip to Death Valley!
SPRING GREENS SALAD
Makes as many servings as you’d like to prepare.
asparagus, 2 inch dice
green beans, 2 inch dice
garlic sauce (recipe below)
salt & pepper
1 cup raw cashews, soaked for 4 hours
2 large cloves of garlic
2 tablespoons fresh lemon juice
a good amount of pink salt, to taste
purified water, to thin
Prepare the sauce. Add all of the ingredients to a high speed blender and puree until silky smooth (about 40 seconds). I added about 1 cup of water to start, and thinned it out as I desired from there. Start with a half a teaspoon of pink salt, and work your way up from there, tasting as you go. Store in an airtight jar in the fridge and use as needed throughout the week.
Prepare the bowl. Add the washed and chopped veggies to a steamer basket in a pot on the stove. Add an inch of water and bring to a boil. Reduce to a simmer, cover, and let steam for 4 to 7 minutes (depending on the freshness and size of the veggies). Rinse under cool water to stop from cooking, drain, and add to your serving bowl. Sprinkle with cooked quinoa and a handful of watercress. Drizzle with plenty of the garlic sauce, toss, and taste. Add additional pinches of salt and pepper if needed, and enjoy right away.
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