Near the end of my spring term, my biochemistry professor began a week on both an uplifting and cynical note: he encouraged us not to stress about the class or final too much and then relayed the stark truth that we never know what the next day will bring and we should make the most of enjoying the present. I could tell from the weeks previous that something was happening in his personal life that was challenging, and though he shared only a hint beyond that particular day, his words really stirred me.
I’ve shared only a little of it here, but in the past couple years I’ve been going through somewhat of a personal growing up/life upheaval. Above all, I guess I’m slowly learning to simplify and downsize what I accomplish in a day and opt for a little less stress and “striving to.” I’m also working on letting go of a manic hold on the future and just let it happen. My mantra of High Intention, Low Attachment, one I learned from a Running on Om podcast, is one I have to remind myself daily. In the spare moments I have now, I’ve been trying to take it all in with all my senses: the colors, the scents, the sounds, and yes, the flavors.
I can for sure say I fail as much as I succeed, but I think it’s a growing up kind of pursuit that I need in the way that only big life challenges can ask of us.
One way I’ve been achieving more of living in the moment is by moving many meals outside. The other is by working with the freshest produce, whether it’s from our own garden, harvested right before dinner, or from local farms. We are truly spoiled in this season and getting to walk outside and harvest a basket of something different each day has me being reminded that being able to do so was both a major priority for William and I, and that we are so privileged to do so. It is a privilege I do not take for granted.
Wherever you’re at in this season within the grand scheme of things, whether everything is wonderful or larger struggles have come your way, I hope you take a little moment to stop and look around, and find simple joy in the process.
Creamy Fennel Soup with Honey + Thyme, serves 4-5
Soup might seem an ironic thing to eat in this warm season, but energetically, it is helpful to our bodies to be heated mildly so we can use our internal thermostat to self-regulate back to a comfortable state. It is much less harsh and draining than eating very cold foods, like ice cream or large helpings of cold melon, to cool down quickly. For this reason I think, I tend to favor light soups more in the summer than in other seasons. This one, with its emphasis on fennel, is quite light and simple. The flavor of the fennel really shines through, and there is just a sweet hint of the honey and thyme with each bite. You’ll want to serve it as starter or on days when only a light meal is preferred. As I note in the directions, taste and adjust flavors at the end. Depending on preference, you might want to add more or less salt, honey, lemon, or even cashew butter.
1/2 tsp. coconut oil
1 large yellow onion, diced
2 celery stalks, diced
3 large fennel bulbs, diced
1 tsp. dried thyme
2 cloves garlic, minced
4 cups vegetable broth or water
3/4 cup cooked white beans or garbanzos
1 tsp. salt + more to taste
1/4 tsp. freshly ground black pepper
juice from 1/2 a lemon
2 Tbs. cashew butter
2 tsp. honey
- Melt the oil over a medium heat in a large pot. Add in the diced onions, celery, fennel, and thyme. Cover the pot and cook for 15 minutes, until the vegetables have softened but haven’t yet browned. Add a splash or two of water as needed.
- Add in the garlic and cook, uncovered, for about a minute more. Add in the beans, then pour in the broth or water. Bring to a boil, then reduce the heat and simmer for 20-30 minutes.
- When the soup is done simmering, pour it into a blender in batches, to bring it to a smooth puree. On the last batch, spoon in the cashew butter and puree in.
- Add all the now pureed soup back into the pot and then bring up to a simmer again. Add the lemon juice, salt and black pepper, and honey. Taste to check for seasoning and adjust as needed. You might find it needs more salt, pepper, lemon juice, or honey. Add a small amount of whatever it needs until it tastes balance and “right.” You’ll know and it will be lovely.
- Ladle into bowls, and serve with warm bread as desired.
From that moment when I learned to turn on the mixer, to scoop flour into the measuring cups, to follow recipe instructions, up to now, nearly 20 years later, I’ve been most at home in any place surrounded by food. It fascinates me in its cultural symbolism, use as a socio-economic tool and weapon, as a medicine to heal, as a draw to family gatherings and entire holiday celebrations, and most importantly, in its most simple form as basic sustenance for the hunger in all of us.
In those simple childhood days, those most-remembered foods symbolize the dearly loved and oft-hated. My favorites from that gray box included our neighbor’s recipe for honey-cinnamon swirl rolls, my mom’s homemade bread, and leftover-oatmeal cookies with just the right amount of spice. There was my favorite breakfast, dad’s “stinkbug porridge”, which was a simple concoction of raisins and brown sugar. And then the fresh milk from our cow, Betsy, with flakes of cream floating amongst my morning cheerios. I had to plug my nose to get the milk down after staying an extra hour at the table gathering the resolve to drink it. Now looking back, I realize what a precious experience to have been raised in a place where our milk came right from the cow.
In this new season and new beginning of sorts, I am reminded of how I am drawn to food as a means of communication and connection. I am reminded of the beginning, how I learned in the kitchen with my mom and the whirl of the blender blades that are still in her cupboard today. I am reminded that food is special, and that when I go into myself, as Rilke suggests, the only answer I come back with is, yes, I must create.
Though I no longer enjoy thick slices of my mom’s bread, or partake in flecks of cream floating in cow’s milk, I hold in my heart and in my cooking a focus on good, simple, nourishing food, in whatever way it can be most enjoyed. I am looking forward to this season to come, and the creations it will bring.
GUTSy Performance Nutrition 