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When winter was turning to spring we suggested the practice of neighborhood walks to notice change inside and all around. The transition from summer to fall can be a bit rocky. Conscious observation can give you some grounding and appreciation of the cycle of the year and your responses.
Neighborhood Walk: Summer to Fall
Take advantage of the light that is still available and put on a few layers (rediscover your wardrobe). Take a 10 minute walk around your neighborhood and look for the signs of transformation. Animals are behaving differently, ourselves included. Listen for the changed sounds, smell the air and notice how different it is now compared to the height of summer. See what others are doing around you and be inspired by their movement. There are new foods becoming available, while others disappear until next year. Buy apples, pears, sunchokes, sweet potatoes, and squashes of all sorts. Look at plants and the changing colors of trees.
When you get home, journal about what you noticed and about the experience. If anything came up for you emotionally, perhaps make note of that too. Repeat this process two or three times a week over the next month, until we are solidly into the deep dark. Enjoy this focused awareness of change around you.
Spicy Corn on the Cob and Black Bean Salad
This is a super quick lunch (or dinner) that I whipped up for a surprise drop-in. I almost never use recipes, so all amounts are approximations and to taste. That said, we were full and had plenty left over for later in the day.
You can use canned beans–which will make it even faster–or pressure cook dry ones (takes 20 minutes) while you prep everything else. Enjoy! -Veronica
What you need for the corn:
2-4 ears of corn (without doubt it will be sweet corn-that is pretty much all we can get)
About a quarter cup of olive oil, butter, or margarine
herbs and spices: cayenne pepper, oregano, dill, pinch thyme, pinch rosemary
What you need for the salad:
2-3 cups cooked black beans
large red onion sliced into rounds
one avocado sliced
two big handfuls of sprouts (I used home grown young mung bean and lentil sprouts)
1/2 cup dry toasted pumpkin seeds
juice of 1 lime
What to do:
Set your beans to cook (if not using canned) and prep pot for your corn.Corn only takes about 5 minutes in a pot of boiling water, so you can drop in pretty close to serving time.
Meanwhile: Throw your herbs into your oil and mash until thoroughly blended. I like this super spicy to balance the sweetness of the corn (which I don’t really like), but use your own judgement. Set to cool in the fridge or pop in the freezer for a few minutes.
Chop your onion and avocado. Place in a serving bowl with the sprouts. Add the lime juice and mix gently. Place in fridge to cool until ready to serve.
Toast your seeds on medium heat in a dry pan. They will pop.
When ready to serve, gently spoon black beans into the onion mixture. Serve and sprinkle with pumpkin seeds. The corn can be pulled right out of the pot onto the plate and the oil mixture spooned on as desired.I love lime, so I spritzed the whole thing again with a bit of juice and also added a dash of kelp (for iodine–I don’t like salt). Again, personal preference.
If you have any tortillas around, makes a nice soft taco.