Kale Smoothies. Breakfast Quinoa. Vegan Month of Food.

Saturday rolls around and my body is ready for the slow & lazy weekend of time spent catching up with loved ones, but for us city dwellers who are bound by September 1st leases – Labor Day is all about movement.

It has been a year & a summer since I graduated from college and I am in disbelief that I am moving to a new home. This year, my life is process. It is about finding space & openness in tight moments. As I am packing up my books, kitchen utensils, and bedding, I am caught thinking about all the unforgettable memories shared in this house – from early morning tea on the porch with visitors to small dinner potlucks with close friends to late night vegan parties with music, laughter, and love.

This September, I am filled with gratitude for all the beautiful people who have been in my life this year – cheering me on, holding me up during the moments I am most vulnerable. As I drive away from my old house for the last time I am thinking about a conversation with a loved one, where we talked about the meaning of home. Home, for us travelers & wanderers, being something that we make from our bodies – from thin air – from smoke, and late night dancing, and early morning solitude.

Today, I am thinking about how experimentation and spontaneity are essential life forces. The unexpected, being what humbles and grounds me in the present. This morning, the 4:00 am alarm is calling my tired limbs from bed. I drive my partner to the airport, but he ends up taking my keys with him to Texas and all I can do is laugh.

It is 5:00 am and I am waiting for my roommates to wake-up so that I can get into the house. I am sitting on the deck and scrolling through my phone for the 10 best ways to break into your own home. At some point, I give in to the messiness of this morning – the unexpected – and as I sit I can feel the situation opening up. My mind slowly easing its grip on the situation and my frustration until I am able to see it is another event in the week – an opportunity for growth & learning.

I would have (of course) preferred not to have been locked out, but the situation is. In my head, there are so many to-do-lists that they are starting to look like a notepad, a novel, an ancient tome.

I am slowly walking back from attachment, from my fixation on what I think should be. This month, is Vegan Month of Food & I can feel the slow growing anxiety about trying to make 20 recipes, but when I take a step back. Slow down. Breath. Be present in this morning. Be present in the slow rise of the sun & water peeling way from grass.

I can feel my body waking up with the earth – with the here & now.

– Sweet Kale Smoothie –

 

ingredients.
– 1 yellow plantain, chopped
– 1 guava, peeled & seeded
– two handfuls of kale
– 1 tsp chlorella
– 2 tsp chia seeds
– 1 tsp maca powder
– 2 tbs golden flax seeds
– 1/4 cup almonds
– 1/4 cup sunflower seeds
– 1/4 cup almond milk
– 24 oz water

process.
In a blender, place yellow plantain, guava, two handfuls of kale. Add chia seeds, maca powder, flax seeds, almonds, sunflower seeds, almond milk, and water. Blend until smooth. Enjoy!

– Almond & Strawberry Breakfast Quinoa –

ingredients.
– 1 cup quinoa
– 2 cups almond milk
– 2 tbs brown sugar
– 2 tsp cinnamon 
– 1/4 cup chopped almonds, pistachios, and/or cashews
– sprinkle of flax seeds
– handful of fresh fruit (I used strawberries)

process.
In a small pot, place quinoa and almond milk. Bring to boil. Reduce to simmer & cover for 15-20 minutes. Once the almond milk is mostly cooked into the quinoa, mix in the brown sugar and cinnamon. Cook for 15-20 more minutes until almond milk is completely cooked into quinoa. 

Remove from heat and serve with fresh fruit and flax seeds. Add vegan butter, coconut, or more almond milk (if you like)!