- Green vegetables.
- People who make you laugh.
- A goal or dream that won’t go away.
- Being in nature and getting fresh air.
- Sitting in sunlight.
- Spontaneous hugs.
- An invitation that feels exciting and scary at the same time.
- More rest than you think you need.
- Moving your body.
- An open door that feels like an act of grace.
Ten things to say no to:
- Conversations with people who constantly drain your energy.
- Negative thoughts.
- The inner critic who tells you to play it safe.
- Pushing yourself to do more when you feel tired.
- Unhealthy guilt or shame.
- A request that immediately causes you stress.
- Second helpings when you feel full.
- More work when you already have a full plate.
- Living life from the neck up.
Makes about 3 cups.
1 lb tomatillos
1/4 tsp agave nectar
2 Tbsp fresh lime juice
1/2 cup cilantro leaves
1/2 cup chopped onion
salt to taste
2 long green peppers, stemmed, seeded, and chopped
Remove the paper husks from your tomatillos and rinse well. Cut them in half and place them cut side down on a foil-lined baking sheet. Place under a broiler for 7 minutes, until the skin is lightly blackened.
When they have cooled, add tomatillos and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve.
Makes about 2 cups.
2 roma tomatoes
2 red sweet peppers
1 cup cherry tomoatoes
1/2 cup cilantro
1/2 red onion
1/4 tsp red chili pepper
2 cloves garlic
salt and pepper to taste
Wash your tomatoes and sweet peppers. Cut them in half and place them cut side down on a foil-lined baking sheet. Place under a broiler for 7 minutes, until the skin is lightly blackened.
When they have cooled, add tomatoes, peppers and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve.
4 peppers of your choice (I used bell peppers and poblanos)
1/2 red onion, diced
2 garlic cloves, minced
1/2 cup corn kernels
1 cup cooked quinoa
1 cup cooked black beans
1/2 tsp cumin
1/2 tsp smoked paprika
red chili pepper to taste
cayenne pepper to taste
salt and pepper to taste
To Broil Peppers:
Set your oven to broil. Cut peppers in half and remove the seeds. Toss peppers with a little olive oil, salt, and pepper. Place them cut side down on a baking sheet in a single layer. Leave them in the oven for about 10-15 minutes or until the skins are browned. You want them to have a little color, but not be falling apart.
Add olive oil to a pan over medium-high heat. Saute onions and garlic for 5 minutes. Add the quinoa, corn, and black beans and saute for about 5 minutes, until thoroughly heated. Add the cumin, paprika, red chili pepper, cayenne pepper, and salt and pepper to taste.
When your peppers are ready, stuff each one with the quinoa filling and top with salsa of your choice.