Description

In the past couple of generations, there’s been a lot of talk about finding one’s passion. Many people find themselves dissatisfied with their work because it doesn’t feel passionate enough. This begs the question, should our choice of vocation be fueled by practicality, passion, or calling? What even is a calling? And do we all have one? In today’s conversation, we’ll endeavor to define the differences between what lights a person up and what provides a deeper service. We’ll explore one’s moral obligation, if any, to share the gifts they were divinely given. What were you uniquely designed to do?

What am I reading?

Dinner at the Night Library by Hika Harada

https://bookshop.org/a/111301/9780369774026

Let Your Life Speak by Parker J. Palmer

https://bookshop.org/a/111301/9781394235100

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Delete Ya by Djo

What’s for dinner? 

Spicy Canned Salmon Rice Bowl

Ingredients:

• For the  Rice:
  • 1 cup uncooked Jasmine rice (or Basmati rice
  • 1 ½ cups water
  • Pinch of salt
• For the Spicy Salmon:
  • 2 cans high-quality canned salmon, drained 
  • 3 tablespoons Japanese mayonnaise (like Kewpie, or regular mayonnaise)
  • 1-2 tablespoons Sriracha 
  • 1 tablespoon soy sauce 
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon grated fresh ginger
  • 1 clove garlic, minced
• For the Bowl Assembly & Toppings:
  • 1 small cucumber, thinly sliced or diced
  • 1 medium carrot, julienned or grated
  • ½ cup shelled edamame, cooked (frozen works great)
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • ½ avocado, sliced 
  • Nori seaweed snacks, crumbled

Instructions: 

Rinse the rice thoroughly. Cook according to instructions. 

While the rice is cooking, prepare the salmon. Open and thoroughly drain. 
Flake the drained salmon with a fork. 

Add the Japanese mayonnaise, Sriracha, soy sauce,  rice vinegar, toasted sesame oil, grated ginger, and minced garlic.

Gently mix all the ingredients together until the salmon is well-coated and everything is combined.

Prep veggies for topping. 

Build your bowls. Enjoy! 

Vegan Strawberry Shortcake Bites

Ingredients:

• ½ cup cashew butter
• ⅓ cup maple syrup
• ⅛ teaspoon salt
• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• ¼ cup crushed freeze dried strawberries

Instructions

• In a medium bowl combine the cashew butter, maple syrup, and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed. Stir in the crushed strawberries until well combined. 
  
• Scoop into 1 inch balls and roll between palms to make smooth. Place in a glass container. makes 16-18 balls. 

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