Hi Everyone,
Last week, I went to a friend’s party. As I approached his house and saw all the cars and heard all the sounds from the party, I started to feel my anxiety growing. For those of you who know me, you know that I am a people person, but nonetheless I still get party anxiety. When I saw my friend whose party it was, I said “wow, I think there are even more people here this year than last year”. He responded with “yes, and there is so much LOVE here today”. With that, I went on my merry way up his driveway, feeling my anxiety dissipate and be replaced with a true desire to connect with the other party dwellers present and enjoy the happy vibe being shared. I wound up having a wonderful time.
The next time you head out the door for a party, remember this story and hopefully you will be able to skip any party anxiety and go straight into the “love”!
Below is a dish I made last week. Kale is usually my favorite but for some reason the price of kale this week was super high so I went with collards instead. Sometimes I am not wowed by collards so I tried cooking them a different way. I found that boiling them with garlic, salt and carrots, made
the collard greens tender and quite flavorful. Very easy to prepare as well!
I hope you enjoy this simple yet tasty creation!
Sesame Collards with Carrot Ribbons: Lysa Ingalsbe
Ingredients:
- 1 bunch of collards cut thinly sliced into ribbon like pieces (to get this effect easily, just roll up the collards and slice. You can remove the spine from the leaf if preferred).
- 2 carrots ribboned- (use peeler to make long strips with carrot)
- 2 cloves of garlic
- pinch or two of sea salt
- toasted sesame seeds
- toasted sesame oil
Directions:
- Bring 2 cups of water to a boil.
- Add salt, collards, carrots and garlic. Let simmer until collard greens are tender (about 15 minutes).
- Once tender, place in serving bowl, add sesame oil and top with seeds.
Note: Save water from the greens. This makes a nutritious and delicious broth.
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