A Note from Natalie
Natalie is the resident writer, but not an expert. For expert advice, please book a consultation with Dr Quinn
It’s voting day in the UK today.
With everything else going on at the moment, we want to add a gentle message of hope to the jagged edges of a lot of noise.
Because no-one can tell you how to manufacture an act of faith, you just have to go with Wonder Woman on this one and remember ‘It’s not about what they deserve, it’s about what you believe’:
No matter how people act, no matter what they do or say, their behaviour does not have to change your core values.
Personally, I hope I can always act with compassion, kindness, and hopefulness. They’re not always the easy option. They’re not always the obvious path. But I want to hold onto their worth and believe they do make a difference, (even when others make such efforts to conceal their effectiveness).
I can choose this because at my worst times I am the connoisseur of cynicism and despair. But when things get tough, I want my needle to always return to my true North. It’s braver to be vulnerable than to use your strength to overpower others, and it is much braver to love than it is to make your armour out of hate.
Sometimes being brave means being hopeful.
Photo by Dawid Zawila, Poem by Mary Oliver
This week’s recipe, to encourage you to take a break from the tensions of the outside world – (remember tensions are what form the base of illness: stress, a dented immune system, a wounded wellness) – always seek out the beautiful and the nourishing.
HONEY ROASTED RHUBARB POWER GREENS SALAD
From Cotter Crunch
Important: Debbie is selecting recipes with combinations of ingredients to inspire your cooking regimes, but while they are healthier choices in general, they will not address individual issues. You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
- 2 cups chopped rhubarb (about 1/3 of an inch thick)
- 3 to 4 tbsp honey (close to 1/4 cup)
- 1 tbsp balsamic vinegar
- 4 cups leafy greens (like kale, swiss chard, etc)
- 1 shallot (chopped)
- 1/2 cup shredded carrots
- 3 -4 tbsp roasted sunflower seeds
- 1/2 cup goat cheese crumbles
- sea salt to taste
- black pepper to taste
- oil/vinegar dressing
- fresh lemon
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- Chop your rhubarb stalk into think slices (about 1/3 in thick).
- Toss in a bowl with honey and balsamic vinegar.
- Lay rhubarb flat on baking sheet and roast for 8-10 minutes.
- In another large bowl. Toss your washed leafy greens, shallot, and carrots together.
- Divide into two bowls.
- Place half rhubarb on top of each salad. Then add in your sunflower seeds, goat cheese, and sea salt, and black pepper onto each salad.
- Squeeze with fresh lemon and add olive oil and vinegar before serving (if desired).