There’s a a lot to be enraged about right now. People in power are making dangerous and hateful decisions. The planet is getting hotter and it can feel really hard to stay hopeful. And yet, we must. We must remain hopeful through choosing joy, simple, pure moments of unadulterated goodness. Joy is not the same thing as happiness. Happiness is often dependent on external circumstances, so it’s more fleeting in nature. Joy, on the other hand, is deeper and more enduring. Even when life feels heavy, we can find joy in a sunset, a shared moment of laughter, a hot (or cold) cup of coffee, a cuddle with a furry friend, a dance in the rain… Joy is not a privilege, it’s a necessity if we want to keep showing up. It’s the salve we need to keep going. As we walk through the sticky heat, consider how you’ll invite joy into your life today.
What am I reading?
The Woodsmoke Women’s Book of Spells by Rachel Greenlaw
https://bookshop.org/a/111301/9780063378254
A Spell in the Wild by Alice Tarbuck
https://bookshop.org/a/111301/9781529380866
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
I Got You by Split Enz
What’s for dinner?
Spinach Strawberry Salad
Ingredients:
Balsamic Dressing
- 1 cup balsamic vinegar
- ¼ cup honey
Spinach Strawberry Salad
- Several cups fresh baby spinach
- 2-3 cups strawberries
- 1 cup blueberries
- 1 diced avocado
- ⅓ cup crumbled feta or goat cheese
- 1 cup pecans or walnuts
- Grilled chicken or salmon (optional)
Instructions:
Dressing:
- In a small saucepan, heat balsamic vinegar and honey over medium heat.
- Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces (about 10 or so minutes).
- Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off.
- In a large bowl, combine all of the salad ingredients. Toss to combine. Drizzle with balsamic glaze. Enjoy!
Strawberry Shortcake Ice Cream Bars
Ice Cream Bars
- 1 14 oz can full fat coconut milk or coconut cream
- 2 tsp vanilla extract
- ¼ cup pure maple syrup
- 5 large strawberries
- Pinch sea salt
Coating:
- ⅓ cup shortbread cookies
- 1/2 cup freeze-dried strawberries
- 1 tablespoon butter
Instructions:
Ice Cream
- In a blender, add coconut milk, strawberries, maple syrup, vanilla, and salt. Blend on medium until smooth. . Pour into mold and freeze for 6-8 hours.
- Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate. Let bars thaw for 2-3 minutes, so the crumbs will stick.
- In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs. Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs.
- Add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder. Pour into vanilla crumbs and mix together.
- Place thawed bar into the crumbs. Using a spoon or hands, cover with crumbs, pressing gently all around. Return to freezer for 15 minutes. Enjoy!
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