Midweek Delicacy Time: Miso Glazed Salmon en Papillote

Miso Glazed Salmon en Papillote

Miso Glazed Salmon en PapilloteEn Papillote is a make shift bag made out of parchment paper. Making food in a bag is probably one of the healthiest ways you can prepare food. Your food will come out moist, tender with little fuss. The parchment packet allows the fish and vegetables to cook in their own juices.

My favorite part about using this method is you can throw a few ingredients into the parcels and all the work is done for you. You can prep these ahead of time and store in the refrigerator.  Other than being pretty effortless, they look quite impressive when serving.

Serve with a ginger rice. Just add julienne-cut ginger when you add your rice to the boiling water. When I made my rice I was feeling especially adventurous and threw in some lemongrass as well. The combo with the fish was quite tasty.

Happy eating friends!

Ingrid

IngredientsMiso Glazed Salmon

Serves 4


1/4 cup Mirin
1/4 cup Sake
3 tablespoon White/Yellow Miso paste
1 tablespoon Soy Sauce
1 tablespoon Honey
2 teaspoons dark Sesame Oil
4 Salmon fillets, about 6oz each
1 Bokchoy, sliced in bite size pieces, include the leaves
8 Snap Peas, cleaned whole
4 Shitake Mushrooms, sliced
1.5 tablespoon Ginger, peeled and julienne-cut
2 Scallion, thinly sliced

Preparation

  1. Miso Glaze MarinadeIn a small bowl combine mirin, sake, miso paste, soy sauce, honey and sesame oil.
  2. Pat the fish fillets dry and place in baking dish skin side up. Spoon marinade over fish and turn them over a few times in the dish. Cover with plastic wrap and keep in the refrigerator for 30 minutes to 1 hour. Tip: Do not go over an hour as miso is very salty.
  3. Miso Glazed Salmon en PapilloteWhile fish is marinating prep all of the vegetables.
  4. Pre-heat oven to 450º.
  5. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open.
  6. IMG_2105Place one fillet near fold of each parchment heart. Top each fillet with 1/4 of the vegetables and ginger.  Tip: Let the excess marinade drip off the fish before placing on the parchment. The fish will release plenty of the marinade as it cooks to flavor the dish.
  7. Fold the parchment over vegetables and fish. Starting at the top of the heart begin tightly folding the open edge of the parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. IMG_2113Place packets on a baking sheet. Bake at 450° for 15 minutes. Place on plates; cut open. Top salmon with thinly sliced scallions. Serve immediately.

Tip: If you wish a tighter seal, brush the edges of the paper with beaten egg white.

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Eat Right, Sleep Tight

Alarm Clock on bedside table

Get ready for another post about two of life’s greatest pleasures: food and sleep! My last post focused on how mindful eating can (hopefully) prevent distressing dreams, but there are tons of other ways that the right foods and eating habits can help guarantee a restful slumber. For instance, while it’s fairly common knowledge that warm milk helps you sleep, what’s really interesting is the science behind its and other foods’ soothing effects.

Melatonin

sleep cherryThis is the hormone that causes us to fall and stay asleep, regulating the body’s circadian rhythm. Darkness, namely due to nightfall, triggers the pineal gland into secreting melatonin into the bloodstream to cause drowsiness. Blood melatonin content then stays high for roughly 12 hours before falling back to virtually undetectable daytime levels.

What to eat:

  • Tart cherries or cherry juice
  • Pineapple
  • Chickpeas, soy products, wild Atlantic salmon, and other foods rich in Vitamin B6, which boosts melatonin production
  • Calcium (warm milk!), which also helps produce melatonin

Serotonin

A neurotransmitter that is essential to the sleep cycle because it gets synthesized to create melatonin. Serotonin levels drop during REM, allowing the brain to be more active and dream, but low serotonin levels, often due to stress, can cause sleep disruption and disorders. Similarly, serotonin deficits have been linked to depression and increased aggression, which is why it the chemical is also considered to be a mood balancer.

*What to eat:

  • Dark chocolate, at least 70% cocoa
  • Walnuts
  • No caffeine, which is a serotonin depressant

*some research suggests that serotonin doesn’t cross the “blood-brain barrier,” meaning that consuming food containing the chemical won’t actually affect the brain. What seems to have more effect is tryptophan, explained below.

Tryptophan

You might have heard of this amino acid with reference to turkey on Thanksgiving. Tryptophan contributes to melatonin and serotonin production and is said to help people fall asleep faster and sleep more soundly. Vitamin B is especially helpful in converting it to serotonin.

cereal healthyWhat to eat:

  • Carbs (oats, whole grain breads, etc.), which cause a spike in blood sugar that triggers insulin and clears the bloodstream of tryptophan-inhibiting acids
  • Protein (turkey, bananas, peanut butter, milk, eggs, and cottage cheese)
  • Carb-protein combinations! Try low-sugar cereal with milk, cheese and crackers, or peanut butter sandwiches.

Magnesium

This vitamin reduces muscle tension, helping the body relax to fall asleep. Not to mention that it is known to combat high blood pressure and has been tentatively linked to reducing risk of developing diabetes, migraine frequency, and the intensity of PMS symptoms.

What to eat:

  • Leafy greens
  • Brazil nuts
  • Bananas

Bonus mythbuster: a glass of red wine before bed? Well, alcohol is a depressant and might make you feel tired in the short-term, but it can also cause disruptive internal gas and prevent you from achieving REM sleep. So, if that’s your sleep aid of choice, make it a small glass.

Hope you enjoyed this short guide to sleep-science jargon!

Sweet dreams,

Eva

Midweek Delicacy Time: The Perfect Omelet

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OmeletThere is an art to making a good omelet quickly and perfect every time. Hearing such words seems so intimidating. The truth is the process is much simpler than you think. When you prep your ingredients make sure everything is cut bite sized. Don’t over load your omelet with too many ingredients, 3 to 4 with cheese and herbs is enough.

What I love about omelets is you can serve both vegetarians and meat eaters quickly so all can eat at the same time. The ingredients listed below are proper ratio of eggs to fillers, making this recipe easily adaptable. If using only one pan, just make sure to cook the vegetarian omelets first.

Happy eating friends!

Ingrid

Ingredients

Serves 2


6 Eggs, beaten well with forkOmelet Ingrediets
1 cup Turkey Sausage, roughly chopped, divided
1 cup Broccoli florets, chopped into small bite sized pieces, divided
1/2 cup Onion, thinly sliced, divided
2 cloves Garlic, finely chopped, divided
3 tablespoons Cheddar, finely shredded, divided
1/4 cup Parsley, finely chopped, divided
1 1/2 tablespoon Butter, divided
Salt & Ground Black Pepper

Preparation

  1. OmeletHeat butter in an 8 to 9 inch nonstick pan over medium-high heat. When butter stops foaming and just begins to color, add in 1/2 the onions and garlic. Sauté until onions start to look translucent, about 2 minutes.
  2. Add in 1/2 the sausage. Stirring occasionally cook until no longer pink, about 4 minutes.
  3. Then add in 1/2 the broccoli, 1/2 the parsley, salt and pepper to taste. Stirring occasionally cook until the broccoli is a brighter green, about 3 more minutes.
  4. OmeletPour in eggs. Wait a few seconds until edges of the omelet begin to set. With the edge of a spatula, break-up the omelet in the center until slightly thickened. Tilt the pan to fill in any thin areas. Do not stir it or you will have scrambled eggs.
  5. Run your spatula around the edge of the omelet slightly lifting the edges of the omelet. Repeat steps 4 & 5 until omelet is just set but still moist on top.
  6. Sprinkle 1/2 the cheese over the omelet being sure to keep away from the edges. Cook a few more seconds to brown bottom.Omelet
  7. When top surface of eggs is thickened and no visible liquid egg remains, fold omelet in half with spatula. Gently slide omelet onto plate. Sprinkle with remaining g parsley and serve.

Bite sized wisdom: Guided by nature

saynotofoodwaste.dill.flowers.wisdom.bitesized.happiness.truth.

Dear Friends,

It’s peak summer and I’m happy to say that my strawberry and tomato plants are still bearing fruits! I’m thoroughly impressed by the quality it’s producing, these bite sized treats are bursting with flavor. The best part – they were grown with love at home.

Not all my garden plants are flourishing though. The dill had to be cut down and up-rooted because it was attracting too many ants and other insects. And the cilantro was trimmed down because it was getting white spots all over its leaves, which couldn’t be a healthy sign.

As summer slips away, I’m already thinking about what to plant next. To get an idea of what’s out there, I plan to visit a nearby plant nursery to buy directly from the source. I have fallen in love with gardening because with each little thing you give, you receive two or threefold more! Nature is amazing but we don’t observe or listen to it enough.

I’m off to disconnect from the internet and reconnect with the world.

Happy living!
Hokuma

Take away ideas from my experiences:

1. Not everything you plant survives, be ready to replace it with something better.
2. Give a little and you will get a lot!
3. There are at least three solutions to any problem. If one doesn’t work remember the others.

Midweek Delicacy Time: Stuffed Peppers

Stuffed Peppers

Stuffed PeppersThis weeks recipe was inspired by Quinoa. The Say No to Food Waste bloggers had a fun dinner get together of Stuffed Peppers, both vegetarian and with ground turkey. I like to use what is available when thinking up a dish and there was quinoa to spare. I went with a hispanic twist on the filling. By swapping out the rice for quinoa they are healthier and surprisingly filling.

The ingredients and preparation process of the vegetarian and meat versions are separated below. This is to help impart the special flavors of South American cooking. Green peppers are one of the secrets to good black beans and colored peppers impart a sweetness to meats enhancing the flavor of the meat. Try both, and let us know which you preferred.

Happy eating friends!

Ingrid

Ingredients

Serves 4 – 6


Meat Fill Ingredients Ingredients
4 Medium Red, Yellow, or Orange  Bell Peppers
1/2 cup Quinoa
12 oz Ground Turkey
1 medium Onion, diced – about a half a cup
3 medium Garlic cloves, minced
1 can (14.5oz) Whole Peeled Tomatoes, drained & dice the tomatoes – Reserve 1/4 cup of the juice
1/2 cups Monterey Jack Cheese, shredded
2 tbl spoons Cumin
2 tbl spoons Cilantro, chopped
1 Serrano Pepper, chopped
1/4 cup Salsa
Salt
ground Black Pepper

Stuffed PeppersVegetarian Fill Ingredients
4 medium Green Bell Peppers
1 cup Quinoa
1 medium Onion, diced – about a half a cup
3 medium Garlic cloves, minced
1 can (14.5oz) Whole Peeled Tomatoes, drained & dice the tomatoes – Reserve 1/4 cup of the juice
1 can (425 g) Black Beans, drained
1/2 cups Monterey Jack Cheese, shredded
2 tbl spoons Cumin
2 tbl spoons Cilantro, chopped
1 Serrano Pepper, chopped
1/4 cup Salsa
Salt
ground Black Pepper

Toppings
1 ripe Avocado, sliced
1 Lime, sliced
Cilantro, chopped
1 small Onion, slice thinly and soak in salt water for 1 hour

Meat Stuffed Peppers Preparation

  1. IMG_1751Bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
  2. Return water to boil; add quinoa and bring back to a boil. Reduce heat and cover. Cook for 20 minutes. Drain quinoa and transfer to large bowl; set aside.
  3. Adjust oven rack to middle position and preheat to 350° F
  4. Stuffed PeppersHeat 12 inch sauté pan over medium-hi heat until hot, add oil and coat bottom with oil. Add onions stirring occasionally until browned, about 5 minutes.
  5. Add chopped Serrano pepper and garlic. Cook until fragrant, about 1 minute.
  6. Add in ground turkey cooking until no longer pink, about 4-5 minutes.
  7. Transfer mixture to bowl with quinoa; stir in tomatoes, 1/2 of the cheese, cilantro, and salt and pepper to taste.
  8. In a separate small bowl mix together salsa and reserved tomato juice.Stuffed Peppers
  9. Place peppers cut-side up in 9-inch square baking dish. Divide filling evenly among peppers. Spoon 2 tablespoons of salsa mixture over each filled pepper and sprinkle each with remaining cheese. Bake with pepper tops to the side until cheese is browned and filling is heated through, About 25-30 minutes. Serve immediately with toppings.

Vegetarian Stuffed Peppers Preparation

  1. IMG_1731Bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and
    place peppers cut-sides up on paper towels.
  2. Return water to boil; add quinoa and bring back to a boil. Reduce heat and cover. Cook for 20 minutes. Drain quinoa and transfer to large bowl; set aside.
  3. Adjust oven rack to middle position and preheat to 350° F
  4. Heat 12 inch sauté pan over medium-hi heat until hot, add oil and coat bottom with oil. Add onions stirring occasionally until browned, about 5 minutes.
  5. Add chopped Serrano pepper and garlic. Cook until fragrant, about 1 minute.
  6. Vegetarian Stuffed PeppersAdd in beans, 1/4 cup of water, and cumin. Lightly mash the beans as you mix together. Cook for about 10 minutes stirring occasionally and lightly mashing the beans as you go.
  7. In a separate small bowl mix together salsa and reserved tomato juice.
  8. Place peppers cut-side up in 9-inch square baking dish. Divide filling evenly among peppers. Spoon 2 tablespoons of salsa mixture over each filled pepper and sprinkle each with remaining cheese. Bake with Vegetarian Stuffed Pepperspepper tops to the side until cheese is browned and filling is heated through, About 25-30 minutes. Serve immediately with toppings.

Spice Up Your…Dreams?

spicy ghost

As someone who almost never remembers the last night’s dreams, I have always been interested in what influences the kinds of dreams we have and how we recall them. One popular belief, which my parents swear by, is that spicy food induces strange, if not frightening, dreams. I’d taken it as common knowledge until I mentioned it to Ingrid and Hokuma while preparing a Mid-Week Delicacy involving peppers, jalapeños, and hot sauce (come back Wednesday for the recipe!) – they were surprised, having never heard of such a thing. I became curious about the legitimacy of the claim, so, as per usual, I took to Google for a bit of research.

Given that spicy food can have some pretty extreme impact on the digestive system, it seems logical to me that it could also have intense effects on the brain. After all, spicy food includes a wide array of side effects, such as making you hot, teary-eyed, and thirsty. Why wouldn’t there be some subconscious mental effects as well?

spicyWell, in 1992, the University of Tasmania tested how having Tabasco and/or mustard as part of dinner affected the sleeping patterns of healthy young men. The participants didn’t achieve deep sleep for as long as the control counterparts did, which the study implies is likely due to the changes in body temperature caused by capsaicin. Capsaicin, a compound found in most peppers, stimulates a nerve cell protein that typically only gets triggered by physical heat – hence, describing something spicy as being ‘hot.’ Since the compound raises your internal temperature, it becomes more difficult for your body to cool itself to a lower, sleeping temperature, so your brain is more active as it performs thermoregulation. As your body has more difficulty achieving REM sleep, the sleep stage in which dreams occur, your brain experiences REM pressure, which Dr. Gary Wenk of Ohio State University describes as “an onslaught of powerful dreaming that we denied ourselves earlier in the evening.” It’s the same reason that so-called fever dreams are known to be bizarre and sometimes scary.

dinner chicken indianHowever, a lot of other research has shown that dream patterns are less likely to be affected by what you eat than by when you eat. In other words, a late-night meal or snack will likely cause you to dream more intensely if you go to bed soon thereafter. This is because any food, no matter how mild, will stimulate the brain as it raises your body’s metabolism and temperature, prompting more mental activity. The larger, fattier, greasier, and/or spicier your last meal is, the more effort your body has to exert to break it down and lower your temperature, and the more likely you are to have wacky dreams or nightmares. To try to prevent these, just allow at least two hours to pass between dinnertime (or late-night-snack-time) and bedtime. Fiery food doesn’t seem to have as much of an effect as some people think, but, for good measure, you can wait an extra hour before going to bed and drink some cold milk if you had a lot of peppers or hot sauce.

Another key thing is not to worry that you might have a bad dream after a big or spicy meal – the anxiety might be what ends up negatively influencing your sleeping brain! Just enjoy what you eat.

Eva

Fasting for wisdom and appreciation

saynotofoodwaste.fasting.blog.detox.health.happy.wisdom.appreciate.gift4

Happy Ramadan Friends!

This week I joined millions of Muslims, albeit for only 4 days, to fast (no food or drink) from sun up to sun down. While not being a religious person, I knew there were many benefits to reap from detoxing the body.

The human body is a machine that runs on food, rest and upkeep. Sometimes we forget to take care of it and suffer from the buildup of everyday wear and tear. These four days helped me tidy up the body, but also the mind. And all the clear thinking left me with new wisdom and appreciation for the small things that are overlooked or taken for granted.

Here are three small reasons why I’d recommend all of you to fast (not for religious purposes, but for personal ones).

1. Fasting makes you productive.

saynotofoodwaste.fasting.blog.detox.health.happy.wisdom.appreciate.gift2When you are overwhelmed, bored, stressed or simply wanting to take a break, food looks like a good distraction. Getting up to go to the kitchen, or introducing a new flavor to your life promises to make you happy. In reality, it just pushes the important things aside. When your life revolves around food, it declines in productivity. This week, when I wasn’t distracted by thoughts of food, I executed many tasks and activities I’ve been putting off. In a short time I became the living and breathing motto of Nike: “Just do it!”. This new change suited me well. I felt accomplished and satisfied, and will likely adopt it for good.

2. Rationing helps you appreciate each bite.

saynotofoodwaste.fasting.blog.detox.health.happy.wisdom.appreciate.gift3If you have something in abundance, you stop seeing it as something ‘special’. Restricting my food intake to the hours of dawn and dusk meant that I had a short time to indulge in good food. And prolonged times of fasting meant my stomach couldn’t accept large volumes of nutrition, so I could eat only the healthy and essential things. I filled my body with protein, vitamins and limited the sugar. The result is that each slow bite was delicious and fully appreciated by me.

3. Detox does wonders to your body.

saynotofoodwaste.fasting.blog.detox.health.happy.wisdom.appreciate.gift6Restriction is good for you! It means that you have more energy to shift your body’s focus from digestion towards recovery and clean up. Giving your body time to breathe and take care of itself means you can start enjoying clear skin, clear mind and more positivity to open your eyes to the beauty scattered around you! Most importantly working on your willpower makes you more confident and secure in your abilities to accomplish even what seems like the most daunting of tasks.

Fasting is a blessing that should be enjoyed every now and then to realign your body and mind, and to put yourself back on the right track. After this holiday weekend I think I might go back to fasting for at least another week! Want to join?

If you’ve been fasting or tried it in the past, did you experience any of the positive effects listed above?

Happy holiday, friends!
Hokuma

Midweek Delicacy Time: Inside Out Lasagna

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Inside-out Lasagna I’ve been craving lasagna for over a week now. There have been so many ways I’ve imagined it both with and without meat. If I saw a vegetarian friend I’d wonder how I could get the sauce layer the right thickness. What kind of texture would the different layers have.

I would go through this process for all my friends and then reality would set in. For over a month I have been traveling staying in different houses. I have groceries, but less access to store things for too many days. Since I am leaving soon and can’t carry what I have left, I decided to put together the important components of lasagna and did the layering in the cooking process and how things are incorporated together. This change allowed me to shorten the time for this dish compared to a normal lasagna and achieve the flavoring with the different textures of a good lasagna.

While I made a vegetarian version, feel free to add a meat or just use what is available to you. The basics listed below make it easy to adapt and achieve the flavors and textures of a great lasagna in a wonderful, playful mess. This is great for kids as well.

Happy eating friends!

Ingrid

IngredientsIMG_1528

Serves 6-8


1 lb Linguini (Use your favorite pasta. If you use lasagna pasta, break it up into big pieces before boiling)
1 28oz can Plum Tomatoes whole
1 Zucchini, sliced and sautéed
1 Yellow Squash, sliced and sautéed
1 Onion, sliced and sautéed
3 large Basil leaves
1 Bay leaf
2 cloves of Garlic
1 cup Basil & Parsley, chopped
1 cup fresh Ricotta
3 cups Mozzarella, grated & divided
1 cup Parmesan, grated & divided
Olive Oil
Salt to taste

Preparation

  1. In large sauce pot heat 2 tablespoons olive oil over medium heat. Add whole garlic cloves lightly crushed andIMG_1537 a pinch of red pepper flakes; cook until the garlic is golden. Crush a 28-ounce can of plum tomatoes into the pot with a wooden spoon; rinse out the can with 1/2 cup water and add the water to IMG_1542the pot. Add 3 large basil sprigs and bay leaf; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil, bay leaf and garlic; season the sauce with salt.
  2. While the sauce simmers prepare your vegetables (or meats). Once cooked set aside to be combined.
  3. IMG_1600Preheat the oven to 450º F. Bring a large pot of salted water to a boil; cook 1 pound of linguini until very al dente, 2 or 3 minutes less than the label directs; drain.
  4. Stir into sauce the chopped up basil and parsley with ricotta cheese.
  5. Once the cheese is well incorporated add in zucchini, squash and onions. Tip: Add in any cooked meats or other prepared vegetables now.) IMG_1605
  6. Toss the cooked pasta with the sauce and half of the parmesan and half of the mozzarella.
  7. IMG_1618Spread in an oiled 3-to-4-quart baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

In Defense of Buying Local

market prices

In last week’s post about how to buy local on a budget, I said “the one critique” I’ve repeatedly heard about locally-sourced food is the price. Actually, I’ve heard a good deal of skepticism voiced about farmers markets, namely that vendors don’t necessarily raise their animals as humanely or grow their produce with as minimal chemical intervention as one might assume. And that’s true: as with the ‘organic’ label, you can’t take all claims of sustainability at face value. You need to read the fine print, literally or metaphorically – the latter of which might entail interrogating the vendor a bit. Right now, though, I want to briefly address a common argument of economists.

market shoppingIf everyone subsisted solely on what was available to them locally, we would be worse off. I’ll avoid using the economic jargon of comparative and absolute advantage, but, basically, we would be forcing ourselves to grow things that could be much more easily grown elsewhere. This would essentially waste huge amounts of time, money, and energy that could be better put towards specializing in select products. It would mean higher prices to the consumer as well as more environmental detriment via inefficient energy consumption. Not to mention that our diets would also be constrained by the season and regional climate, as some things simply do not grow in certain parts of the world.

In light of these points, raised by my economics professor and in articles all across the Internet, I think I should clarify my approach to buying local. First off, I focus on produce and meat; the breads and cheeses that I find at the farmer’s market are delectable, but I treat myself to them as I would anything at a grocery store. With produce, however, I genuinely believe that fruits and vegetables taste better when they are fresher. Farmers markets also offer a lot of heirloom varieties and ‘ugly’ pieces of produce that you wouldn’t find in your average grocery store due to cosmetic standards, thereby preventing waste of perfectly edible, albeit funny-looking food. As for meat, I’m always willing to pay a little more for something that hasn’t been raised on hormones or in horribly intensive conditions, mainly for the sake of humaneness. Bearing all this in mind, though, I will concede an important caveat: I don’t buy everything local, nor would I ever want to, specifically for the reasons described above. Some fruits and veggies at the farmer’s market are simply too expensive for me, which could also indicate that they’re grown inefficiently. Moreover, I love food and diversifying my diet far too much to ever want to give up on imports.

produce ingredient3So, here’s my take on it: locavorism isn’t all it’s cracked up to be, but the idea behind it isn’t entirely wrong. While it is environmentally beneficial to buy certain things locally, especially when it means preventing waste by supporting ugly food, there are more ecological costs to consider than long-distance transportation. This article makes some good points to that effect. And, of course, you can’t forget the prices. It’s best to stick to relatively inexpensive produce (although most foods will be a bit less cheap than at a supermarket) and check the details behind the meat to see if it’s worth the price.

As a final disclaimer, I want to emphasize that these are my personal beliefs, based on experience and some background information on both sides of the issue. Sure, I could’ve done more extensive research, but this is a blog post, not a dissertation. Feel free to comment with opinions, including disagreements or criticisms, so long as they are civil.

Eva

Bite sized wisdom from flowers

Dear Friends,

We are in the midst of the summer season. Birds chirrup, flowers bloom and our hearts skip with happiness at the sight of all this beauty.

Seeing so many colors and varieties I always wondered: How can plants be fragile and yet stay agile? My continued search for answers left me with the following thoughts.

saynotofoodwaste.sunshine.wisdom.bitesized.happiness.dream31. Patience, love and care.

Essential blocks of any successful relationship, project or outcome depend on these three building blocks. When patience is there it makes room for much-needed communication, when love is around we always see the positive in what interests us, and care ensures that all this is sustained for long periods of time. No plant, human or project can survive without these essential components.

saynotofoodwaste.sunshine.wisdom.bitesized.happiness.dream22. Instinct or choice?

It is a desire of many to be wild, young and free, but life shows us these things come and go. A plant that is wild can be anything, but it won’t nourish you as the one you cultivate and work on. And while it will fend for itself, it won’t feed a village. One proverb that carved itself into my memory is: Walk alone to go fast, walk together to go far. Sometimes our instincts beckon us to freedom, but most important is the freedom of choice.

saynotofoodwaste.sunshine.wisdom.bitesized.happiness.dream3. Look to the sun.

Plants that obtain sunshine, warmth and positivity flourish. Those who can’t reach this vital source of energy wither and die. Light is what keeps our planet living, and that’s no exception for humans. To lead a fruitful and fulfilling life we too need positive energy. Staying optimistic and trying to see the good in any given situation is the secret to a happy life. Let’s find this source of energy in our lives and look to it with a smile.

Hope you enjoyed this post. Let me know if you have any observations to share in the comments below.

I’m off to live, love and give!
Hokuma