Rarely do signs appear with big flashing lights to guide or comfort us in difficult times. Inspiration surrounds us at every moment, gently whispering and nudging us in the right direction – half the time, we’re just too busy or distracted to even notice. Direction and guidance lie tucked in the innuendo; the passing smile of a stranger, old songs on the radio… little reminders that we are not alone and that it’s all okay.
It is our work to practice mindfulness and give ourselves permission to spend time just noticing. When we stop to simply notice, our busy and anxious minds are forced to the sideline and our intuitions get a chance to shine. The little signs around us end up only pointing to what we already instinctively knew.
Spring is the perfect season to practice the art of noticing all the beauty and wisdom the world has to offer us. The winds are shifting, the flowers are blooming, and the markets are bursting with fresh and invigorating vegetables that help keep a lightness about our days.
Get creative and incorporate any other fresh delicate veggies from your CSA box this week :) —Happyolks
loaf of bread, cut into 1" cubes
salt and pepper
medium leeks, sliced thin
small bunch of asparagus, cut into 1" pieces
of a red onion, minced
fennel bulbs, cut thin with mandoline
carton cherry tomatoes, halved
sping peas, halved
arugula or rocket
fresh mint, chopped
fresh basil, chopped
oz. cooked chickpeas, rinsed and tossed with lemon
Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400’ for 10 minutes. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.
In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.