Permission to Pause + My Fave Kale Salad Recipe

Happy New Year!!

Have you chosen a theme word, set your intentions, named your core desired feelings, and plotted everything in your 2016 planner?

If so, fabulous!

If not, don’t fret!

Maybe it’s time for you to take a cue from Mother Nature who is hibernating this time of year in the northern hemisphere.

I don’t know how your 2015 was, but mine was a 4G year:  grief, grit, grace and gratitude.

When you’ve had an intense year like that, it just doesn’t feel right to hop up on January 1st and declare a bunch of resolutions.  In fact, maybe, like me, you feel more like Mary Oliver’s poem, Today:

Today I’m flying low and I’m
not saying a word
I’m letting all the voodoos of ambition sleep.

The world goes on as it must,
the bees in the garden rumbling a little,
the fish leaping, the gnats getting eaten.
And so forth.

But I’m taking the day off.
Quiet as a feather.
I hardly move though really I’m traveling
a terrific distance.

Stillness. One of the doors
into the temple.

If you’re feeling more like flying low than rocketing into 2016, I herby give you permission to pause. {Tweet It} 

Once you’ve given yourself permission to rest, reflect, release and re-think things, you may be ready when the Chinese New Year rolls around on February 8th to declare your intentions and fly high with energy, enthusiasm and confidence.  I’ll check back with you then 🙂

 

Kale_Salad

 

As promised!  If you follow me on Instagram or FB I promised I’d send you this recipe for  my favorite Kale Salad.  I took it to a New Year’s Eve potluck and it got rave reviews.   

 

 

 

Deb’s Kale Salad with Orange-Sesame Vinaigrette

Ingredients:

  • 1 bunch of Kale
  • ¼ cup orange juice
  • ¼ cup rice wine vinegar (not seasoned)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon Tamari or low sodium soy sauce
  • 1 tablespoon honey
  • ½ toasted slivered almonds
  • ¼ cup dried cranberries
  • 2 – 3 tablespoons crystallized ginger, minced


Preparation:

Combine orange juice, vinegar, sesame oil, soy sauce and honey in large bowl.  Whisk until smooth.
Wash and pat dry the kale.  Strip kale leaves from stems and chop into bite-sized pieces. Pour the dressing over it and massage for 3 minutes.
Add nuts, cranberries and ginger to the kale and toss.  Let stand in fridge for at least 30 minutes before serving, longer if possible.

Whether you are rocketing forward or taking a pause, may you feel the wonder and excitement of a new year filled with possibilities.

Love,
Deb

 

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