Plants reach and expand us in different ways:
Spending time with plants is one of my favorite things. Plants make sense. They are so easy to please
with their simple requirements, and when they aren’t happy, they let us know in a clear manner. They
look droopy when thirsty or small when overcrowded and so on. It is nice to be with that simplicity,
that calm openness, and pulled from our over-thinking minds into a easy flow of the plant world.
Lavender is one my favorites among plants, as it abundantly radiates calm joy. Photo thanks to Tanaka Juuyoh..
Stay tuned this week for 2 other ways plants expand our awareness…
Grains are a funny thing to organize and store in my opinion. It took me some time to figure out the best way to do this well. Bags don’t work very well, ball jars can tip if stacked on top of each other, so I got canisters (not rocket science, I know 🙂 I got glass canisters from Target (great lil place- you may have heard of it), and they were really cost-effective. Then I pulled all of my grains out of the cupboard, and filled each canister with them (I combined two different kinds of quinoa as you will see in the pic). Label the canisters (I used tape, but you could use stickers or paint to make it prettier). Then stack the canisters and use your grains!
My grains in their neat-o canisters, just waiting to be used.
I brought this bean dip to the Be Well Mama Event this last Saturday, and all who tried it agreed- it was delish! It took me about 10 minutes to make it, and it is a wonderful, healthy snack: full of fiber, protein, and yummy goodness. When I made it, I increased the lemon juice and decreased the oil. Try it with pita wedges, rice crackers, zucchini, or bell peppers.
Cannellini Beans: What can't they do? Photo thanks for Moria.
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
- 1/4 cup (loosely packed) fresh Italian parsley leaves
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Recipe adapted from FoodNetwork.com