Making Space This Spring

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I’m writing this to you on the Spring Equinox, full moon, and three months till my 3-0 birthday. This is no big deal, just making it big because I want to. And I can, because this is the place I share things that help me relate in the deepest way to all of you. So a quick thank you, THANK YOU FOR BEING HERE NOW! And, we shall continue.

So, it is finally here. That little glimpse of hope for my people still hustling in this frigid (I’m dramatic, remember) cold weather. I don’t know about you, but I suffered in my usual fashion. With my move to New York, finishing up culinary school, and still not knowing what is to come next month (again, typical Yesi fashion), my urge to hibernate and not deal with it all has stronger than ever. But, I did. I pushed, then hibernated, drank a lot of wine, ate a lot of roasted vegetables, walked to places unknown, then hibernated some more. What happens when we ground, separate ourselves from the outside world even? We think, a a lot.

During the winter, I find myself secluded and internally focused more than ever. Makes sense. We have time to assess and prepare, to make ourselves feel comforted, whether from what we consume to our surroundings. We may eat a little more heavily (almost always seasonally acceptable), clutter our space to comfort or fit our every desire. If you are me, we hardly make it out. In general, it’s cold.

With daylight savings, it only served as a slight reminder. The time is coming to clear out. I don’t so much make a whole production like I used to. No kitchari, no juicing, no cleaning out closets or wiping down my whole place to smell like Method cleaner. We are doing what’s needed. When making space, I’ve learned it doesn’t have to be so grand, but what you see fit. Our needs, changes, and level of ability vary, so rather than go beyond my comfort to make space, I rather stay warm and open up to the not so comfortable that may take room.

Spring is three months, so I make three points. We are still in the beginning, so if you are looking to make changes, it’s okay to take your time…

  1. Make space in your surroundings.

    I tend to have extra blankets, candles, and sweaters lying around all winter long. I like to tackle one room or space at a time. One big clean can jumpstart a season of maintenance. And, while my closet doesn’t really need to be cleaned out (I literally left more that half my stuff behind), I will start folding up sweaters and knits. Leaving space for the simplicity of the warmer weather is one of my favorite to-dos. Don’t underestimate the power of a good T-shirt and jeans combo!

  2. When it comes to food, think GREEN.

    And I’m not talking juices or smoothies. Literally the market will have a theme of green leaves and more. We are still early for the bright reds and oranges of peppers, tomatoes, peaches, and strawberries (can you tell I”m a lover of summer), but we still have a good selection! Greens will naturally either help cleanse your system or give you the extra nutrition boost to go along with the blooming spring season. Like leaves growing away from the soil, I believe we slowly move forward from the grounding practices and earthy vegetables of winter.

  3. Move.

    Confession. This is my “obstacle” and if there is anything that might bring me slightly out of my comfort zone, it’s to move. It’s crazy how we get so accustomed to what we do most, and if you work a desk 9-5 job, you know what I mean. Whether you’re a runner, spinner, or power yogi, I believe these exercise help not just release toxins, but thought as well. You will be doing the mind and body justice to relieve what has been cooped up all winter longer.

So do we fill this Space? Use it? Let it be?

I say it’s all up to you, my dears. I look at this as a time to release, reset, and recharge. I also use each of these points as guide lines. Some are more important, even complicated, to me than others. With my lifestyle, I want to use the joint effort of greens and sweat to boost my energy and immunity to allow something new in. Whether job, friends, or adventure, I’m looking to fulFILL again. As seasons and time go by, the more I see and appreciate the uniqueness in us all. So the saying goes, “Do you, boo!”

Do it with all your heart and health.

Honey Blueberry and Rhubarb Compote Greek Yogurt Tarts

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Would you believe I'm writing this post with no concrete recipe, while watching the Lady Gaga documentary for the second time, and on the verge of tears every five minutes?  But, I think this is how some of my best writing comes about.  Unexpected and desperate to connect with you lovely souls once again. 

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I saw a version of this on the internet and I immediately thought, "OMG, this would be perfect to add to my meal preps! Or my new menu page!"  Then, I thought how beautiful I could make it be and I kind of want to share that.  The most simple ingredients, turned into a little something special.  Literally.  A small way to connect to the Spring and Summer growth around us.

Sometimes, actually most of the time, I do these things, because I see the potential of what it could be.  Whether it's learning simple tools of wellness to create a whole journey or creating recipes in the basement of my parent's house to lead me into another grand adventure.  By no means do I believe it will be the best thing ever, but... it can be pretty damn good.  And that's what I want to share. 

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What can double as a breakfast or dessert (personally, I like my breakfasts to be the best meal of the day) it's both nourishing and absolutely delicious.  There are actually TWO different recipes, making the ingredient list a little longer, but it's cool, you got this.  Trust me, I found a way to take the simplicity away, and boy did I pay.  Note to self:  it never has to be complicated, it will naturally come together.

Don't be scared to make these your own too!  Flavors can vary and toppings are endless.  Cacao nibs and coconut, anyone? 

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Honey Blueberry and Rhubarb Compote Greek Yogurt Tarts

Ingredients

  • 1 heaping cup walnuts
  • 1/2 cup dates
  • 2 individual cups vegan Greek yogurt (I find Kite Hill Almond to have the best consistency or feel free to use regular)
  • 2 tbs honey
  • 1 tsp vanilla
  • 1/4 cup blueberries
  • 1/4 Rhubarb Compote

Blend in a food processor walnuts and dates.  Using four mini ramekins, pat the mixture to create crust.  Mix together yogurt, 1 tbs honey, and vanilla in a bowl, then distribute evenly in each ramekin.  Half top with blueberries and a drizzle of remaining honey.  Other add Rhubarb Compote.  Recipe as follows:

Rhubarb Compote

  • 3 stalks of rhubarb cubed
  • 1/2 cup sugar
  • 2 tbs water

Bring to a boil, stir, and let simmer until smooth consistency.  

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Enjoy, my dears!