I’ve been thinking a lot about the purpose of self care lately, and trying to bind more love-filled exercises into my day. I no longer remember the day when I first realised that meditation (self-care) and good food were not self-inflicted punishments but a matter of attempting to instil more peace and joy into my body and life. One of the most profound evolutions in my own self-care of late, has come from shifting my primary focus off the process of self-care (i.e., what I do to take care of myself), and more on the outcome of the self-care itself (the state of contentment, presence and wellbeing in which I’m aiming to live my life).
Im learning that for me, self-care is not just a good idea – its the mother of all good ideas. Inspirational input, quiet reflection, self encouragement. Who knew all of these things were as important as nourishing ourselves from the inside? Why is it so hard for so many of us to make time for breakfast , let alone prioritise the time to take really good care of our bodies, minds and spirits?
During childhood we absorb the idea that our own needs are secondary to those of our parents/friends/siblings and putting ourselves first will, in fact, make us ‘selfish’ or ‘spoiled’, when actually, if we dared insist that following our dreams and living our truth might actually make us a heck of a lot happier, healthier, and infuse the original sense of value and meaning in life that we lost before society conditioned us to believe otherwise.
Do not (as many of us have), take wonderful, extraordinary care of you, because you are not Gandhi, Mother Theresa, Dalai Lama’. As Marianne Williamson famously said:
‘We ask ourselves, “Who am I to be brilliant, gorgeous, talented, fabulous?” Actually, who are you not to be? Your playing small does not serve the world.’
Now, onto this crazy deliciousness melting your eyes right now as you stare at the screen. I teased you with this picture on → Instagram ← a few weeks back, and I’m now bringing you the recipe on the blog. This is one of those recipes that wasn’t planned, but craved. I had just finished up some editing and began to crave both sweet potato and that real, deeply rustic bread that can only be bought from a bakery (under-carbed, I hear you cry?!). I raced to the supermarket intending to pick up hummus to pair with both the bread and the baked sweet potato and had the idea of some sunflower seed + lemon juice + olive oil base and then added some salt, pepper, fresh dill, to make a mediterranean style tzatziki. The rest all came together in the kitchen. Delicious? You bet…I layered this beauty up and dug into the best veggie sandwich I’ve ever had in my life. No exaggeration. Now it’s your turn to experience this hearty, heathy, wholefood magic.
Be sure to follow me on Instagram and tag photos you post of my recipes with #veganglow so I can see!
→ 1/2 cup sunflower seeds
→ 1/4 cup fresh lemon juice
→ 1/4 cup olive oil
→ 1/4 to 1/2 teaspoon salt to taste
→ few dashes of pepper
→ 2 heaping tablespoons fresh dill
Roasted Sweet Potatoes
→ 3 small thin sweet potatoes
→ drizzle of olive oil
→ sprinkle of salt
→ sprinkle of harissa
→ 2 medium avocados
→ 8 slices of thick, wholemeal bread
- Pre-soak the sunflower seeds overnight in water for at least 6 hours.
- Preheat the oven to 375F. Slice the top and bottom off the sweet potatoes and discard them, then slice the remainder of the sweet potatoes into 1 inch rounds. Place on a greaseproof baking sheet and drizzle with olive oil and sprinkle with salt. Roast in the oven for 15-20 minutes.
3. While the sweet potatoes are roasting, make the tzatziki. Combine the sunflower seeds, lemon juice, olive oil, salt and pepper in a high speed blender and puree until smooth. Transfer into a mixing bowl, fold in the fresh dill and set aside.
4. When the sweet potatoes are finished roasting, its time to assemble the sandwiches. Lay down a slice of bread and spread a few tablespoons of the tzatziki. On top, layer a few of the sweet potato rounds, sprinkle with harissa, add a few avocado slices and top with a good handful of fresh cress. Top with another slice of bread and slice the sandwich in half.