My wish for you…this Spring…is to let go of that which no longer serves you…and open your heart and mind…to begin again…to renew yourself…to rebirth that wonderful…creative spirit that you truly are…because it is the Spring…beautiful life affirming Spring!!!

SPRING SEASON SELF-CARE PRACTICES

A few months ago I made a promise to myself to live more mindfully…and I actually feel more peaceful and centered by practicing this way of being. Yep…I still have responsibilities…a home and a family to care for…and I am owner and a co-owner of my creative businesses…but mindful living has offered me…a much more harmonious…nurturing and pleasurable way to live each day…and I want to share it with you…in hopes it will help you live a more calm daily life. By living mindfully…and slowing down your life…and allowing yourself to enjoy each day…you will find… is such a positive life altering and life affirming practice. I am so pleased with the positive results so far…I really wanted to share with you…in hopes that you too…will experiment with more mindful living…in hopes it will help you create a more calm and peaceful life. I have a few ideas below…but PLEASE create your own mindful and slowing down process…so you can enjoy your life in a more positive and mindful way.

Now this is number 1! Do not multi-task…which causes nothing BUT stress.

Begin each day…before you even get out of bed…by saying a simple prayer of gratitude for another day to be alive. This act alone…will open your heart and mind to express thankfulness throughout your day…no matter what your day brings.

Do some simple stretches…slowly…after you arise…to warm up your body…and then drink a full glass of water to hydrate.

Leisurely prepare your meals…blessing your food and giving thanks you have good healthy food to eat.

Limit social media and watching the news…be aware of what events are taking place…and then get back to inner peace.

When you capture something beautiful…stop and enjoy the beauty you are witnessing…whether it be a flower…the drifting clouds…a pretty sunrise or sunset…by stopping and enjoying beauty you see…you are giving yourself pleasure and a lasting memory…that you would of missed if you were rushing about…or thought you were too busy to stop and enjoy.

Live in present time. Dwelling in the past…and projecting out into the future…will rob you of joy and happiness in present time.

Sit outside at night and star gaze.

Find time to just hang by yourself…doing things you love.

When you find yourself upset with someone or something that happened…pause…instead of reacting…and collect your emotions…before you react in an angry or judgmental way.

Spend time in nature…barefoot…walking on grass.

Read poetry…it will feed your soul.

Journal outside.

Go to bed 30 minutes before your usual time…and reflect on your day…meditate or pray.

Smile…say hello…and stop and chat with folks.

Send blessings and good will to every single living thing on this planet.

Take only what you need…and share with others.

Help someone in need…without expecting anything in return.

Listen.

Garden.

Eat Spring seasonal foods.

Accept yourself and accept others.

Guard your privacy.

Do not gossip or listen to gossip.

Follow your own rhythm.

Honor your body…your time…and your energy.

Treat your life as a walking prayer…when you practice this act…it will help you see and understand how much your ego is directing your life…and help you with toxic patterns you might have.

SPRING SEASON FRUIT AND VEGETABLES

Eating seasonal foods is more nutritious…and healthier for you…as well as being more affordable. Another big plus is that eating seasonal supports your local farmers and ranchers…as well as your local economy.

SPRING FRUITS

APPLES

APRICOTS

BANANAS

BLACKBERRIES

KIWI

LEMONS

LIMES

PINEAPPLES

STRAWBERRIES

PLANTAINS

RHUBARB

SPRING VEGETABLES

HERBS

KALE

COLLARD GREENS

LETTUCE

MUSHROOMS

ONIONS

PEAS

TURNIPS

RADISHES

SPINACH

SWISS CHARD

CABBAGE

CARROTS

CELERY

BROCCOLI

SPRING SEASON RECIPES

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

I love pancakes…and I think this is a crazy good pancake recipe…perfect for a Spring brunch…or dinner…who doesn’t love eating breakfast for dinner!

yields 10-12 pancakes

FOR THE BLUE BERRY SAUCE

3 cups organic blueberries or 3 cups frozen organic blueberries

½ cup honey

1 heaping tablespoon cornstarch

Fresh lemon juice

FOR THE PANCAKES

1 ½ cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cups ricotta

½ cup milk

1 teaspoon vanilla extract

2 large eggs

Zest and juice of 1 lemon

Butter and olive oil for cooking

For the BLUEBERRY SAUCE. Place the blueberries in a small saucepan. Add ½ cups water…then stir in the honey. Heat over medium heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl…then add the dissolved cornstarch to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened…2-3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve.

For the PANCAKES…whisk together the flour…sugar…baking powder…and baking soda in a large bowl.

Whisk together the ricotta cheese…milk…vanilla…eggs…lemon zest and lemon juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.

Preheat oven to 175 degrees.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet…over medium heat. When the butter and olive oil are foamy…reduce the heat to medium-low and ladle a heaping ¼ cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath…about 3 minutes. Flip and cook the other sides until golden…another 3 minutes. Place the finished pancakes on a sheet tray and place in the oven while you finish cooking the rest of the pancakes…adding more butter and olive oil if necessary. Serve warm with the blueberry sauce…and enjoy feasting on this yummy pancake recipe!

SHRIMP SCAMPI WITH LINGUINI

Serves 4-6

1 pound linguini

4 tablespoons butter

4 tablespoons olive oil…plus more for drizzling

2 shallots finely diced

2 cloves garlic minced

1 pound shrimp peeled and deveined

Sea salt and freshly ground pepper

½ cup white wine

Juice of 1 lemon

¼ cup finely chopped parsley flakes

For the pasta…boil a big pot of water. After water is a full boil…add some salt and then the linguini. Stir to make sure pasta separates…and cook linguini for about 6-8 minutes…or until pasta is done. Drain the pasta…add to shrimp mixture…stir well.

Meanwhile…in a large skillet…melt 2 tablespoons butter …2 tablespoons olive oil…until heated. Add the shallots and garlic until the shallots are translucent…about 3-4 minutes. Season the shrimp with salt and pepper and then add them to the pan and cook until they turn pink…about 2-3 minutes. Remove shrimp from pan…set aside and keep warm. Add the white wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted…return the shrimp to the pan along with the cooked pasta and parsley. Stir well and season to taste with salt and pepper. Drizzle a bit of olive oil on top and serve immediately. Oh yum!

ROASTED ASPARAGUS WITH GREMOLATA AND PINE NUTS

Serves 4

3 tablespoons pine nuts…toasted

2 tablespoons olive oil

1 pound fresh asparagus

Sea salt and freshly ground pepper

Zest of 1 large lemon

1 medium garlic cloves…minced

¼ cup fresh parsley…chopped

1 tablespoon fresh lemon juice

½ cup parmesan cheese…shaved

Preheat oven to 375 degrees. Spread the pine nuts on a rimmed baking sheet and toast…tossing once until lightly golden…about 4-5 minutes.

Wash and trim the asparagus by snapping off the woody bottom…by holding a spear in your hands and finding its natural bending point…right at the bottom of the asparagus spear.

Remove pan from oven that you toasted the pine nuts on and transfer the pine nuts to a small bowl. Arrange asparagus spears on the same baking sheet…and drizzle with olive oil. Sprinkle with sea salt and pepper…and roast for about 10 minutes to 12 minutes …depending on the size of the asparagus.

While the asparagus is roasting…prepare the gremolata. Chop the fresh parsley…mince the garlic and zest a lemon. Mix everything in a small bowl and set aside.

Remove the asparagus from the oven…drizzle with lemon juice and top with parmesan cheese. Toss well to combine. Transfer to a serving platter and sprinkle with the toasted pine nuts and the garlic and parsley gremolata. Serve and enjoy this Spring vegetable dish!

SPRING CLEANING

The ritual of Spring Cleaning doesn’t have to be faced with dread…break it down closet by closet…corner by corner…at a pace that works for you…practicing mindfulness…by doing one task at a time…and not pushing yourself. Put on some soft music…light a candle…and approach each task with gratitude…even whistle or hum a tune to uplift your spirit.

Open the windows in each room and allow the fresh Spring air to cleanse and purify your home.

Wishing you a life affirming Spring season…

Victoria