While indulging in some delicious late season cantaloupe, I remembered that I had purchased Tajin recently for this exact moment! The salty spicy tangy mix is a brilliant culinary move by Mexican culture and makes melon taste sooooo much better, and yes, SWEETER! It is literally the salt that brings out the ultimate sweetness of the melon. And the contrasting spiciness of chili and tanginess of lime makes all 4 flavors more distinct and more vibrant and delicious. It’s the balance and and the diversity that makes the experience better overall than each ingredient could hold on it’s own.

It’s this metaphor I want to reflect on today. The reality that it’s not more sugar that makes it taste better on our tongues, but it’s something we might think of as opposite or unusual. We might not suspect such a harmonious friendship, but the MMMMs do not lie, and Tajin on fruit is definitely super MMMMable.

What does this salty-spicy-tangy-fruit combination teach us about our relationships with each other, our selves and our roles in society? Is it more people just like us that make life whole, sweeter, and more exciting? Or perhaps is it the blend of various flavors and spices that actually make our relationships stronger and more lively. We’ve all heard “variety is the spice of life” but what does that mean to us and are we living that?! Perhaps the question to all of us is HOW to find this balance and harmony.

As so many of said before me:

Is it not the darkness that gives meaning to the light?

Is it not the container that holds the flowing water?

Is it not the positive and negative ends that attract and bond?

In my life, I am thinking about the ways in which being a childless artist can support my friends and family with children, and in general, the ways in which we need others’ diversity to make our own uniqueness sweeter.

What is the salty fruit bringing up for you?

HUNGRY FOR MORE PONDERING?

Are there rules when it comes to opposites?

What does a “healthy opposite” relationship look like, and where are the boundaries?

 

If you are trying to eat healthier, don’t underestimate the power of SNACKS.  Snacks are vital to my meal planning success story. Without planned snacks, it is way too easy to grab a brick of cheese, a bag of chips, stop at the gas station for some baked goods,etc.  Or just get so hungry b/c I had nothing to eat until I got home from work that I gorged on anything in site. There is a better way!

If you want to keep feeling energized and satisfied throughout the day, eat when you are hungry; don’t starve yourself. Just feed your body something it won’t regret. Plan out healthy snacks so you don’t even have to think twice.

My go-to snacks are dehydrated anything, oat balls, nuts and mandarins. I also love mini quiches, polenta pie, and homemade granola bars.  Leave us a comment with your favorites!

Here are a couple recipes to help you out.

Chocolate Peanut Butter Oat Bites

Yield: 30, 1″ balls

• 1 cup (88 grams) rolled old-fashioned oats
• 1 cup (75 grams) coconut flakes
• 1/4 cup (28 grams) cocoa powder
• 3/4 cup (192 grams) natural peanut butter
• 1/4 cup (80 grams) local honey
• 1 teaspoon pure vanilla extract
• 1/4 cup (43-85 grams) dark chocolate nibs
• *optional additions: chia seeds, hemp seeds

 

Simply put all ingredients into a food processor. Blend until combined. Shape into balls. Store in refrigerator for up to 7 days.

Sweet Potato Chips

• 2 small sweet potatoes
• 2 TB melted coconut oil or olive oil
• pinch of salt
• pinch of cinnamon

Slice sweet potatoes as thin as possible with mandolin or slicer blades on food processor. Toss in bowl with coconut oil. Add just enough to coat all sides of potatoes. Sprinkle in cinnamon and a few pinches of salt. Toss to coat evenly.

Place in single layer in food dehyrator at 125°F for 12-20 hrs.

 

Savory Kale Chips

• 2 bunches of kale
• 2 -4 Tbsp olive oil
• 1/2 tsp salt or sea salt
• 1 tsp nutritional yeast
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

Wash and rinse kale. Pull leaves from stems and tear or chop to desired size. Toss in olive oil to coat, then toss in spices and mix in bowl until evenly coated.  Place in deydrator in single later at 125 degrees F for about 2½ hours.

Store in air tight container or plastic baggies. Very fragile, be careful when storing them to not crush.

ENJOY!

You deserve to nourish yourself .

There isn’t much local happening in these, but they were one of the first desserts I came across that highlighted the sweetness in fruit, were still rich, but also didn’t have added sugar. They are still a family favorite, so I KEEP.

Yield: 6 cups

Crust

6 dates
1/2 C peanut butter
1/4 C ground flaxseed
1 C oats
2 Tbs water

Pinch salt

Filling

2 ripe bananas
3/4 raw cashews
1/3 C coconut oil
1/4 C lemon juice
2 tsp vanilla extract
Pinch salt

Directions:

Boil water, pour over dates, let soak for 15 min. Drain.

Do the same for cashews, let soak for 30 min, drain.

Place drained dates into blender or processor, add all crust ingredients until well combined.

Ball into 6 portions and put in plastic wrapped lined muffin tins. Shape into cups with hands, chill while you make filling.

Place all filing ingredients as long with drained cashews into blender, blend on high until very creamy and smooth.

Pour into cups and freeze for at least an hour before serving.

Garnish with cinnamon and berries if desired.

ENJOY!