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free will astrology for the week of May 10, 2018

Joy is a form of resistance.


Rob Brezsney's Free Will Astrology

Love rules:
"Everything I understand, I understand only because I love. Everything
exists, only because I love." - Leo Tolstoy

CANCER (June 21 - July 22):
"Paradise is scattered over the whole earth," wrote the scientific poet Novalis, "and that is why it has become so unrecognizable." Luckily for you, Cancerian, quite a few fragments of paradise are gathering in your vicinity. It'll be like a big happy reunion of tiny miracles all coalescing to create a substantial dose of sublimity. Will you be ready to deal with this much radiance? Will you be receptive to so much relaxing freedom? I hope and pray you won't make a cowardly retreat into the trendy cynicism that so many people mistake for intelligence. (Because in that case, paradise might remain invisible.) Here's my judicious advice: Be insistent on pleasure! Be voracious for joy! Be focused on the quest for beautiful truths…
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8. miso for one

miso for one

When I'm feeling meh, or when I need something warm and satisfying, I make myself a cup of miso and I feel a little better. Sometimes, I make enough to have every day for a week, packaging the ingredients into small containers and storing them in the fridge. A grab and go warming snack.




miso for one

Ingredients: 
1 tbsp red miso paste1/4 tsp dashi1/2 tsp minced ginger fresh or jarred
toppings:
1 green onion, sliced1/2 tsp sesame seeds or trader joe's everything but the bagel seasoningseaweed snackhard boiled egg
Directions: 
Add first three ingredients into a bowl. Pour hot water over and stir until miso and dashi are disolved into a lovely broth. Add toppings and drink/eat. Feel better. 

7. one pan mexican quinoa

one pan mexican quinoa 

You want to eat this. It makes a great dinner. It makes great leftovers. It makes a great freezer meal. It's ready in half an hour. I want to eat this all the time.



one pan mexican quinoa 
time: 30 minutes.  yield: 4-6 depending on how many additional toppings you add. 
Ingredients:  1 tbsp olive oil1 yellow onion, diced     3-4 cloves garlic, minced1 cup quinoa, rinsed1 cup vegetable broth or 1/2 tsp better than boullion with 1 cup water1 (15 ounce) can black beans, rinsed1 (14.5 ounce) can fire-roasted diced tomatoes1 cup frozen corn kernels1 teaspoon chili powder1 teaspoon cumin 1/2 tsp dried oregano1/4 tsp kosher saltpinch red pepper flakesjuice of 1 lime
optional:  1/2 cup shredded mexican cheese blend
toppings and sides:  2 tbsp fresh cilantro, choppedavocadosour creamroasted veggies like sweet potatoes, carrots, onions, pepperschorizo tempeh or soy chorizochopped cabbage salad

directions:  In a large skillet, heat olive oil over medium. Saute onion until tu…

6. gremolata

gremolata - put it on everything.

After making a recipe for roasted salmon & asparagus with pistachio gremolata by Molly Gilbert, (out of Sheet Pan Suppers), I decided that maybe I need to add gremolata to nearly everything I can. Specifically, our regular weekly meal of mac and cheese and broccoli. I often make sauteed/steamed broccoli as a side because my 3-year-old daughter loves it. I like a little lemon on top but I have often overpowered the broccoli with my generous squeeze and received complaints from my fellow diners. I'm pretty certain that this gremolata discovery solves this problem. It's pretty amazing generously sprinkled over the entire lot of mac and cheese and broccoli.


gremolata

Ingredients:

1/2 cup flat leaf parsley, washed and dried and stems removed1 clove garlic1 organic lemon, washed and dried

Instructions:

Chop the parsley with a chef's knife until it is nearly finely chopped.Using a microplane, grate the garlic clove over the parsley. Or, you can us…

5. avocado egg salad

avocado egg salad 

Sometimes you get a craving. Inspired by Pinch of Yum again. Her recipe and video are here: The Best Avocado Egg Salad.   Here's my version.



avocado egg salad
Ingredients: 
1 small avocado 2 hard-boiled eggs1-2 tablespoons of dill (or herbs of your choice) juice of 1/2 a lemona pinch of salt
Instructions:
Hard boil the eggs. Cover the eggs with water in a saucepan. Add 1/2 teaspoon of baking soda.  Bring to a boil, remove from heat, cover and rest for 8.5 minutes (this time may vary depending on your stove, but this is the time I use to get the yolks done but still creamy). Plunge the eggs into an ice bath for a few minutes and remove the shells. Cut the eggs into small pieces. Mash the avocado in a bowl with a fork until mostly smooth.Mix in lemon juice, salt, and dill. You could also add fresh parsley or trader joe's everything but the bagel seasoning, or penzey's mural of flavor, or trader joe's chili lime seasoning, or... you know whatever you love. …

4. broccoli not-cheese soup

vegan broccoli cashew soup
This is not broccoli cheese soup. It's actually vegan broccoli cashew soup. But it tastes surprisingly cheesy and I'm not vegan and I love cheese. This is inspired by Pinch of Yum's Detox Broccoli Cheese Soup. She's awesome and has a video so go ahead and hit up her site if you haven't already followed her down the yellow brick road into delicious utopia.

vegan broccoli cashew soup 
Ingredients:
1/4 cup olive oil + more for servingpinch of red pepper flakes1/2 teaspoon smoked paprika4 cloves garlic, minced1/2 an onion, chopped1-2 stalks celery, chopped5 large carrots, chopped1/2 lb of potato, chopped - either 1 large potato, peeled and chopped or 5ish new potatoes 2-3 cups broccoli florets, in large pieces for easy removal2-3 cups vegetable broth - I use vegetable better than boullion2 cups cashew milk* 1/4 cup nutritional yeast 1  teaspoons sea salt1-2 teaspoons dijon mustardpepper to tasteflat leaf parsley, chopped
Instructions: 

Saute: Heat…

3. mystery

mystery
“Mystery is not about traveling to new places but about looking with new eyes.” - Marcel Proust