The season of failure is the best time for sowing the seeds of success. Paramahansa Yogananda
The great thing about life is: there’s almost always something new we can do to make life more interesting, and this year seems to be a time for me to get out there and do it. Sure, it’s overwhelming, as at times as I grapple between what feels like school subjects (working on several businesses at once), and shuffling through business cards in meetings until I find just that right one – but then I ask myself: what would I rather be doing than growing through the discomfort of not knowing what the h*ll I’m doing from day-to-day?
Case in point my garden – look at this broccoli! I can’t help but write about it here as it’s quite surprised me the fun there is to be had in growing a few (well actually a boat load) of fresh edibles that can be picked minutes before consuming. Truthfully, I can’t believe it took me this long. And I’m learning quite a darned lot, too.
The garden is booming and so is everything else now – as the halfway point in the year comes knocking. Crazy hard to believe that we’re here already and I’d say I don’t know where the time has gone, but that would be an untruth – as it’s gone straight to where it needed to. To trying harder, and working everyday to be better. And that’s where I’m at now, reminding myself and anyone else who’s listening — that the one thing, that feeling — that desire to become somehow better than we were the day before is what keeps many of us coming back everyday, to work in the dark until that day we are out the other side again. Free, and back in the light of knowing more.
So keep working on yourself, one little bit every day. Keep going for that run, or making that same phone call. One day it will start to feel normal, like the night that falls on us daily no matter what we’ve done to work towards our goals. Eat well too, and your body will thank you (trust me it will). Today’s meal is a celebration of harvest, of (as cheesy as it sounds) reaping what you sow, and of literally chewing on the fruits of your labour. Plus, this dressing is quite lovely, for those honey mustard lovers out there among us. I developed this one when trying to make a healthier version of my daughters favourite bottled one.
Happy growing, garden or not. You reap what you sow, so sow the best — you deserve it. Don’t you?
The Garden Harvest Veggie Bowl & A Honey Mustard Dressing:
- (1) head of broccoli (doesn’t have to be garden grown!)
- Olive oil & salt for cooking the broccoli
- (1/2 – 1) cup cooked grain (quinoa, rice, faro, millet – this pilaf would be tasty)
- a few handfuls of raw salad greens, such as arugula or spinach
- (2-3) marinated artichoke hearts
- (1/4) cup red bell pepper, chopped
- (1-2) slices red onion for garnish
- (1/2) ripe avocado, sliced
- Fresh parsley for garnish
- Honey mustard dressing to taste
Start by putting up a pot of quinoa to cook, or your favorite grain of choice. In these cases, I always find it handy to have cooked grains on hand in the fridge, which make for easy meals thrown together without the wait time. If you would like the quinoa to be warm here, then cooking right before this meal is suggested.
Gather your ingredients and place the salad greens, artichokes & quinoa in the bowl, leaving space for the broccoli and avocado. Prepare your dressing and remaining ingredients for garnishing the bowl.
Wash & chop the broccoli into bite size pieces and put up a tablespoon of olive oil to heat up in a wok. With the heat on high, add the chopped broccoli and cook, stirring often and quickly, until the broccoli is bright green and still very firm. Lightly salt once as you go if desired. After 4 minutes, remove the broccoli from the heat and set aside.
When the broccoli is cooked, add it to the bowl with the greens & quinoa and nestle the avocado into the mix. Garnish with parsley, minced red pepper, onions & honey mustard dressing to taste. Enjoy! This recipe serves one hungry tummy.
Honey Mustard Dressing:
- (1/4) cup olive oil
- (2) tbsp cider vinegar
- (1) tbsp dijon mustard
- (1) tbsp honey
- (1/4) tsp salt
- (1/4) tsp dried mustard powder
- (1/4) tsp turmeric, if desired for a yellow color
Blend all ingredients together in a blender or hand blender and enjoy. Keep in the refrigerator for future use, this dressing is great on any cooked veggie bowl or raw salad.