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Archive for March, 2012

Citrus Honey Basil Creamsicles

popsicle mold

Have you ever noticed how everyone wants to speak into your life—give you advice, tell you how to do something, show you what they know? In a perfect world, this would be great but in reality, here’s the thing: advice is often wrong.

grapefruit cutting

The week before Tim and I got married, we were told the honeymoon would be nothing like we expected but probably bad; newlyweds don’t know each other at all; give ourselves some time and we’ll probably hate married life; the first year of marriage is the best; the first year of marriage is the worst; and we have no idea what we’re in for.

In the months since, women have told me marriage can’t stay sweet; we’re only happy now because it’s the beginning; we should have a baby; we should wait two years to have a baby; we should be having sex X number of times a day, a week; all women get sick of their husbands; we won’t like working together at home for long; etc. etc.

grapefruit

It’s not just people, either. There are TV shows and movies, magazines and books, advertisements, websites, Pinterest. The messages they give can be subtle or aggressive, obvious or covert: make more money! your house should be beautiful! this will make you happy! want this! buy this! be this! go!

What’s worse is that I’ve believed them. I’ve believed them and I’ve repeated them—to myself and to other people—growing this cycle of half-truth and lie by perpetuating opinions and ideas rooted in nothing.

orange

orange peels

But I had a lightbulb moment last week, the climax of many months, I think, when it hit me: just like choosing what to eat and drink during the week, in many cases, the one who chooses who’s speaking is ME.

Far from a victim, I am the willing subscriber to that voice of negativity, materialism, jealousy, despair. I seek out that person. I put myself in situations where that will be the norm, the perspective, the tone. I say those things.

But if it’s true that everyone is selling a message, one that I can swallow whole, it’s also true that I don’t have to take it—that in many cases, I can “guard my heart” in the same way I guard my body, being careful what I take in.

and mixing

fresh basil

raw honey

vitamix!

Saturday morning, pulling out a grapefruit for these citrus basil honey popsicles, asking myself whether to juice it or blend it whole, I asked Tim which would nourish my body best. Turns out that while both are good (and juicing might make a more typical popsicle), blending the pith and seeds and all adds the nutritional benefits of what’s essentially the whole-foods version of grapefruit seed extract, a powerful, disease-fighting ingredient shown to have antibacterial, antiviral and anti-parasitic properties; work against yeast; and combat many bacteria and viruses, including E.Coli. Once I saw that, it was an easy choice—I saw how it would help my body by giving it what is good.

drink at the table

You can drink it as a juice/tonic, at once bitter from the grapefruit pith and sweet from the honey, or you can freeze it in popsicle molds (ours were a wedding gift and we love them!).

citrus honey basil tonic

popsicles
citrus honey basil creamsicle

In our little household, while we ate popsicles this weekend, enjoying God’s good gifts of grapefruit, orange, basil and honey, pureed into bittersweet frozen form, I thought how easy it seems now, in our life together, to crave fresh fruit like this, how satisfying and sustaining and, good.

In the same way, I hope that the more I feed on faith-filled voices of truth and love and authenticity, the more and more they become the sources I look to to feed my soul and, more than that, that more and more they become my voice.

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Sauteed (or Roasted) Brussels Sprouts with Red Chili Flakes

Brussels sprouts in the bowl

I think Brussels sprouts might be my favorite vegetable.

washing Brussels sprouts

It wasn’t love at first sight—these things seldom are—but you could say, I guess, it all started back in my days of visiting Nashville, amidst the excitement and unknowns of another budding relationship, when one Sunday night having dinner with friends, we poured leftover walnut-sage brown butter onto roasted Brussels sprouts and couldn’t believe how good it was.

Brussels sprouts on the cutting board

In truth, I shouldn’t have been at all surprised, having tasted the sweet caramelization of Brussels sprouts less than a year before, both at a restaurant and in my kitchen, but, as we sometimes do when we’re busy or distracted or just not tuned in, I’d managed to forgot all about it. The Nashville Brussels sprouts, thank goodness, made a more lasting impression, and my life’s seldom been without them since.

Brussels Sprouts

It’s funny how that works, you know? One day, Brussels sprouts—or say, that person you haven’t thought much of until now—does something impressive, and you think, Huh. I never noticed that before! And sometimes that’s enough to change your interactions ever after, to set on course a whole new path of life; other times, you forget and move on and have to be impressed all over again.

sauteed Brussels sprouts

For us, Brussels sprouts are that love that came softly, without our seeking it out or expecting it or planning for its entrance in our routines. Through gentle persistence, it’s become the vegetable often accompanying our Sunday night dinners, the favorite dinner on a weeknight, the thing we pick up from the produce department “as a treat.”

plate of roasted Brussels sprouts

Nowadays, we like our Brussels sprouts very simple—barely dressed, just sauteed or roasted enough to turn soft and golden, with crispy edges that crunch when you bite in. We cook them in coconut oil, with hefty dashes of salt and pepper, maybe with some red chili flakes thrown in—because, whereas before I thought little of this cabbage-like vegetable Rudy Huxtable pushed off her plate, today I celebrate it.

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