The weekend is here again, and I’m cleaning out the fridge in preparation for the farmers market tomorrow. This week was slow, fun, and spontaneous and I really enjoyed it. I started working even more deeply on saying “no” to commitments when I felt like it, letting go of attachments to my (self imagined) “expectations” of how my day would go, and saying “sorry” less. These are a few areas I can really feel pressured in, I’m a total people pleaser and can feel uncomfortable asserting my own needs without feeling guilty. Can anyone else relate? Anyway, a huge part of being able to heal from arthritis was learning to say “no” when I needed to, without feeling bad about it. That means not committing to things that didn’t light me up. The SPACE that saying “yes” to those commitments was taking up meant there wasn’t room for self care, interpersonal relationships, and forging that deeper, meaningful bond with my kids. There wasn’t room to be spontaneous, or dive deeper into healing. Clearing this literally made ROOM for me to heal. Learning to honor myself and say “no” when I wanted to, was so hard at first. I felt super guilty about it. But, as I practiced more and more, it got easier each time I did it, and this lightness came in that I had never felt before. It’s hard to explain. I want to encourage you, if you’re also someone that feels pressured or inadvertently says “yes” when your intuition says, “no”- to just be mindful of this tendency of yours. And if you feel inspired, to practice saying no to something that doesn’t light you up this week. And if you do, I’d really love to know.
Sooo… the food. I showed this super simple salad a few times on my IG stories and a bunch of you were into it, so I thought I’d share on the blog for easy reference here.
In summer, I like to make these fruit and veggie combo salads, they’re so good and fresh and highlight the most of these perfect flavors in the juiciest time of year. Often when it’s hot, cooked food simply does not appeal to me, especially mid day. So I eat these salads instead. Sometimes for dinner I’ll make a salad like this + hummus and cucs/lettuce + sautéed shisito peppers + olives for a simple mezze dinner. Or add some avocado or chickpeas. Usually for these I just throw together a fruit, a raw veggie, and a drizzle of olive oil, salt, pepper, or chili flakes. Other great combos: watermelon + cilantro + tomato, plum + arugula, cantaloupe + cucumber, apricot + mint and pistachio, mango + Thai basil + toasted sesame seeds + sesame oil instead of olive.
Lately, I’ve had the most amazing, amazing peaches and nectarines. Floral, juicy, intensely deep flavors. They’re so good on their own, but they also pair perfectly with dead ripe, deep red summer tomatoes. Something about the two together is MAGIC. Try it and let me know if you think so too. Since this salad is so simply, use the best, ripest, juiciest fruit you can find. I like a deep dark unfiltered olive oil here- the unctuous bitterness contrasts sharply and satisfyingly with the sweet fruit- but feel free to leave it out if you don’t do oil. Same with the salt, a flaky salt like Maldon goes best here although any salt will do.
simple peach + tomato summer salad
1 large tomato
handful of basil, either left whole or chopped- I used both green and purple from our garden
drizzle of good, deep, extra virgin olive oil
pinch flaky sea salt
cracked black pepper OR fine chili flakes (like gochujaru or aleppo– these varieties are 100% worth seeking out or ordering online, the nuances are so rich compared to a store bought standard chili flake)
Slice up the tomatoes and peaches into similar size wedges. Sprinkle over the basil. Drizzle the olive oil and sprinkle the salt and pepper or chili.