There is a crack in everything. That’s how the light gets in.
Hey all! Aren’t we happy for spring? As I mentioned in my last post, the fresh season is well upon us here in Vancouver, and just as the garden has started to do its thing once again, I’m happy to report that so have I. After a season that saw a major shift in my career & work life, I’m happy to once again see and feel the sunshine. The sun on my face, the sun on the grass — the sun lighting up the shadows that cast all sorts of fears as we go about pursuing the places that our hearts guide us to. Sunshine to welcome another summer, and another season to live big and go for what matters.
Part of this process is learning to live in discomfort, because as any athlete (who I usually find myself surrounded by) will tell you, the best rewards always come after the most gruelling pain (as I am currently in the throes of entrepreneurial growth and the lack of ‘comfort’ that comes with it). And while the pain is not forever, it understood as an everyday part of life. As I love every minute of it, I have to laugh when I experience what always appears to be yet another setback, like an annoying blog hack ( ;)) , or an unlucky speeding ticket on my way up to a meeting (ha ha that was this week’s round of awesome). But the one thing that has gotten me through anything I’ve yet to push through big or small?
I try this: remembering that the span of life is long, and while we don’t have time to waste, looking for the lessons in those setbacks is always far better than letting these opportunities pass. Because in the grand scheme of life – what do these little things really matter? They really really don’t, and as always, this too shall pass. My gorgeous 16 year old daughter who I love must have known this, for halfway through one weekday this past week, she sent me this:
“Everyone should smile. Life really isn’t that serious. We make it hard. The sun rises. The sun sets. We just tend to complicate the process.”
And that’s really it, isn’t it? We are really just part of a larger picture, a beautiful globe of people all experiencing life and all its challenges together. Nothing is really ever that bad —- it’s all just life after all! Make your tummy feel joy with this simple spring dish using all raw ingredients except for the lightly steamed asparagus. It’s food combing perfection and won’t weigh you down! Plus it uses 3 amazing ingredients that are really at their best right now – yellow mangoes, asparagus, and corn on the cob from California – so kick those winter blahs to the curb and embrace your inner light! Start with fresh ingredients to nourish your body and work your way out from there.
Happy spring, and all the joy and light that comes with it. Much love to all! PS – thanks so much for your kind comments & emails on my last post, it’s always tough to write after a long drought! Anyone else feel that way? Happy to be back. xo
Zucchini Noodles with Asparagus, Corn & Mango Sriracha Dressing:
- (1) bunch asparagus, cut and lightly steamed
- (1) zucchini
- (1) cob raw corn, cut from the cob
- (1/4 cup Mango Sriracha Dressing
- Mint or basil leaves, torn, for garnish
Mango Sriracha Dressing:
- (1) heaping cup fresh mango (2 ripe Ataulfo mangoes)
- (4) tablespoons lime juice
- (6) tbsp macadamia nut oil, or other cold pressed mild oil (even canola or olive will do)
- (2) tbsp honey
- (2) tsp salt
- (2) tsp Sriracha
While up to you, the amounts above will generally be enough for one serving, so feel free to multiply based on the number of folks you are feeding here. I love this recipe as it is the perfect ‘fancy’ lunch for one, especially if the dressing is all pre-made and ready to go.
To make the dressing, simply combine all the ingredients in a blender and blend until smooth and silky. Transfer to a clean jar or container, as this recipe will make a fair amount and the dressing is intense – meaning a little does go a long way.
To prepare the vegetables, you will need a spiralizer and a steamer, unless you like your asparagus raw. Here I’ve lightly steamed it for 4 minutes to add a cooked element to the dish, and a little softness to contrast against the crunchy corn. To prepare, simple spiralize the zucchini and set aside. Cut the asparagus into thirds, discarding the tough fibrous ends. Lightly steam the asparagus for 3-4 minutes or until tender, and remove when done and set aside. Cut the corn off the cob using a sharp knife and set aside.
To serve, simply toss the zucchini noodles in a little dressing to taste, and add the asparagus, corn & mint or basil leaves (or both), and enjoy right away. This dish is clean eating at it’s finest here, but if not used immediately, the noodles will get soggy, so be sure to wait until the last minute to add your dressing. Kept in the fridge, this delicious salad dressing will keep for up to a week, and is fantastic on tacos & any raw salad. Enjoy!