Curiosity as an Act of Resistance
A month of healing, growing, and sowing the seeds of summer
Slow and Steady Wins the Race
I thought this month would look different. I suppose that was my first mistake—again falling prey to the part of me that craves predictability and control over my timeline. Fortunately, I can always rely on reality to kick me when I need it most. This time, I’m recovering from a femoral fracture of my left hip. While I never expected to be in this situation (albeit not at 21, that is), I must admit, I’m surprised by how peaceful I’ve been about the whole experience. I wish I could say “I’ll never take properly functioning legs for granted again,” but the truth is, I did not go a day without being grateful that I could run and hike to my heart’s content. This realization made it clear that living in perpetual guilt and suffering mode is neither morally imperative nor advantageous for recovery. At the end of the day, I’m learning that thriving is fostered by no more than community, compassion, and curiosity.
These days, you can either find me hobbling about, in physical therapy or at doctors’ appointments, or deep in research holes for the most obscure topics. Specifically, I’m thinking of that one time I spent twelve hours straight trying to intellectualize and justify my way through the ethical dilemma of pathologizing mental health disorders—as if to indicate a boundary between normality and abnormality. After all, given the societal construction and cross-cultural diversity of norms, how are we so sure we’ve figured out the right way to live? While I do not have the answer to this question (although I suspect it’s rooted in white supremacy and the heteropatriarchy from one angle or another), nor do I have the answers to any of my queries about the timeline of my healing, all I know is that the very curiosity that incentivizes my desire to resist the status quo is a sign that, day by day, I am becoming a more liberated woman.
As I focused on being curious about ways I could live a bountiful & joyful life this month without my usual creative outlets—cooking marathons, early-morning running, and adventuring in nature—I simply didn’t have the mental energy to creatively write. And I’m learning to be okay with slowing down and not forcing inspiration. In the spirit of taming my perfectionism and consistency-dependent mind, this month’s newsletter is a little more low-key, encapsulating the small ways I found reassurance in a transitory phase of life.
Recipes of the Month
Crispy Buckwheat Bowls (vegetarian, gf)
Serves: 4
Time: 45 minutes
Ingredients:
Crispy Buckwheat:
2 cups cooked buckwheat
3 tablespoons olive oil
2 teaspoons salt
Salad Base:
1 cup spinach, finely chopped
1/2 cup mint, finely chopped
1/2 cup parsley, finely chopped
1 Serrano pepper, diced
1 shallot, diced
1/2 cup dried fruit (I used Turkish apricots and golden raisins), finely chopped
1/2 cup toasted pistachios, finely chopped
Turmeric Honey Vinaigrette:
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon honey (to make vegan, substitute for agave or date syrup)
2 teaspoons turmeric
1 teaspoon cumin
Salt to taste
Instructions:
Set yourself up: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Make the crispy buckwheat: Spread the cooked buckwheat on the prepared baking sheet. Drizzle the olive oil on top of the buckwheat. Toss to distribute the olive oil. Once the oven is preheated, bake the buckwheat, removing and tossing 1-2 times throughout, for 20-30 minutes or until crispy.
Meanwhile, prepare the salad base: Prepare the ingredients as specified in the ingredients list. Combine all ingredients in a large bowl.
Make the turmeric honey vinaigrette: Combine all ingredients but the olive oil in a bowl or large jar. Whisk if using a bowl or shake if using a jar, adding olive oil slowly, until the honey dissolves and the mixture is emulsified.
Assembly: Once crispy, add the crispy buckwheat, along with the turmeric honey vinaigrette to the salad. Gently toss the salad.
ENJOY!
Thai Lemongrass Curry (v, gf)
Serves: 8
Time: 1 hour
Ingredients:
Curry:
3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 large knob ginger, minced
4 stalks lemongrass, sliced
1 green bell pepper, diced
16 ounces frozen & thawed chopped spinach
4 tablespoons green curry paste
2 tablespoons hoisin sauce
2 tablespoons tamari sauce
2 tablespoons chili garlic paste
2 teaspoons coriander
2 tablespoons coconut sugar
1/4 cup crushed seaweed snacks (substitute for 2 tablespoons fish sauce)
32 ounces miso ginger broth (substitute for vegetable broth)
2 cans (~27 ounces) full-fat coconut milk
Juice of 1 lime
Fried Tempeh & Sweet Potatoes:
12 ounces tempeh, sliced
1 large sweet potato, cubed
4 tablespoons olive oil
2 teaspoons salt
Serve with:
Brown rice noodles
Roasted peanuts
Toasted sesame oil
Cilantro, roughly chopped
Pickled hot peppers (I recommend Fresnos, but I had jalapeños on hand)
Lime wedges
Instructions:
Set yourself up: Heat a large pot or a dutch oven over medium-high heat. Prepare all ingredients as specified in the ingredients list.
Sauté the alliums & spices: Once the pot is hot, add the olive oil and onions and stir occasionally until the onions are translucent. Next, add the garlic, ginger, and lemongrass and continue to let cook, stirring occasionally for about 3 minutes or until softened. Add the green curry paste, hoisin sauce, tamari sauce, chili garlic paste, coriander, and coconut sugar. Stir until all the vegetables are coated.
Add: Place the green pepper and spinach in the pot. Continue to cook, stirring occasionally, until softened. Next, add the miso ginger broth, coconut milk, lime juice, and seaweed. Turn the heat down to a simmer.
Emulsify/Blend: Place the soup in a high-speed blender in batches or use a handheld emulsifier to achieve a creamy, smooth texture and a unified, vibrant green color. If using a blender, transfer the curry back into the pot.
Fry the tempeh and sweet potatoes: Heat a large skillet over medium-high heat. Once hot, add the olive oil and let it heat up. Next, add the tempeh and sweet potatoes. Fry the tempeh and sweet potatoes until golden brown on all sides by flipping them over with tongs or chopsticks. To achieve the ideal color and texture, the heat must remain on medium-high the whole time, and you should hear popping and crackling.
Add: Once finished, add the tempeh and sweet potatoes to the pot of curry. Simmer with the top on until the curry is warm.
Serve: Brown rice noodles, roasted peanuts, toasted sesame oil, cilantro, pickled hot peppers, and lime wedges complete the dish!
ENJOY!
Grilled Summer Salsa (v, gf)
Serves: 6-8
Time: 40 minutes
Ingredients:
1 red onion, quartered
1 bunch garlic scapes
6 poblano peppers, cored & halved
2 red bell peppers, cored & halved
1 slicing cucumber, seeded & diced
1 jalapeño, finely diced
2 mangos, peeled & diced
1 cup pineapple, diced
1/4 cup olive oil
Juice of 1 lime
2 tablespoons chili lime seasoning salt, plus more to taste
2 teaspoons cumin
Instructions:
Set yourself up: Turn the grill on medium-high. Collect a small baking sheet, cast iron pan, or another large, grill-safe cooking vessel. Gather and prepare all ingredients as specified in the ingredients list.
Grill the vegetables: Place the red onion, garlic scapes, poblano peppers, and red peppers on your chosen grilling vessel. Grill on medium-high for 20 minutes or until cooked fully and slightly charred. The garlic scapes should be done first, followed by the peppers, and then the onions.
Meanwhile, assemble the rest of the salsa: Place the cucumber, jalapeño, mango, & pineapple pieces in a large bowl and lightly toss.
Finish Assembly: When the grilled vegetables are finished, take them off the grill, let cool, and remove the skin of the peppers. Next, dice the grilled vegetables and add it to the salsa. Add the olive oil, lime juice, and seasonings. Toss until well combined. Serve with your favorite chips or crackers.
ENJOY!
Sweet & Spicy Inka Corn Brittle (vegetarian, gf)
Serves: 8
Time: 45 minutes
Ingredients:
2 tablespoons unsalted butter (to make vegan, substitute with vegan butter)
1 cup white sugar
1 teaspoon bourbon-infused vanilla
1 teaspoon salt
1 teaspoon red pepper flakes
1 cup salted Inka corn, roughly chopped
Instructions:
Set yourself up: Line a baking sheet with parchment paper. Set aside. Heat a medium-sized skillet over medium-high heat.
Brown the butter: Once the skillet is hot, add the butter. Once melted, turn down the heat to medium. Continue to let brown, stirring occasionally. You should see foam appear, which is the water separating from the fat in the butter. Once the foam cooks off and flakes of brown butter appear, the butter is fully browned.
Add: Place the white sugar, bourbon-infused vanilla, salt, and red pepper flakes in the pan. Let the sugar melt entirely, stirring occasionally and adjusting the heat as needed. Note: this should feel wrong and impossible without any other liquid, but it will work! Just be cautious not to burn the sugar before it gets a chance to melt. This process should take around 5 minutes.
Once the mixture is melted: Turn off the heat. Add the roughly chopped Inka corn. Mix until all the kernels are coated.
Transfer to baking sheet: Once the Inka corn is incorporated into the sugar mixture, quickly transfer it onto the parchment-lined baking sheet. Spread it out as evenly and thinly as possible with a spatula and/or by pressing it with another sheet of parchment paper.
Transfer: Transfer the baking sheet to the fridge for about 30 minutes or until cool and hardened into a brittle.
Once cooled: Remove the brittle from the fridge and break into pieces.
ENJOY!
Plant 101
Casual PSA: It’s apricot, cherry, and strawberry season, people!!
local cherry stand and other seasonal accoutrements
Garden update: Despite the setback with my injury, I still managed to start a seedling box and plant carrots, cucumbers, and chives. My revised goal is to have at least a few successful crops this year. More updates to come!
seedling box, carrot sprouts, & the first signs of nectarines!
Thanks for sticking around. See you next month!
xoxo,
Bella