Life Tools: How To Stop Playing Small | davidji

Kauai - The Garden Isle

Tomorrow I fly to Lihue, Kauai, Hawaii (the most beautiful of all the islands, in my opinion.)  Then I'll drive to Hanalei and stay in Princeville. The first time I went to Kauai was in 1976.   I stayed at the CocoPalms Resort (which got destroyed by Hurricane Iniki in 1992.  I hear its on the way to being restored now.) I will NEVER forget the beauty of the Island.

                                                           (CocoPalm Hotel years ago)
 Oh, and the nightly "torch lighting ceremony" was spectacular, watching scantily clap Hawaiian boys running to light torches to the beat of drums and the blowing of conch shells as we sipped MaiTais in the bar overlooking the lagoon. I was on my honeymoon (to first husband David, part Hawaiian) and it was like a fairytale. 

I've been back on Kauai many times over the years because it's my favorite island.  This time I'll do a lot of walking thru nature, read my books, get a massage, and relax by the pool or on the beach. Once again, Ill go up the Wailua River to the Fern Grotto--heaven on earth!

Did you start your day with a nutrient dense breakfast?

I started my day at 7:00am. My morning ritual includes an hour of breath work, meditation, reading and writing and tending to my beautiful Coton de Tulear along with a cup of Bulletproof coffee) Then in the later part of the morning I had highly nutritious avocado toast.   I'm set and feel empowered til my next meal.   I like to eat an early dinner @ around 5:30 - 6:00pm

My breakfast was this:

one slice of Dave's Killer 21 Grain Bread toasted, topped with a scrambled egg, a generous handful of broccoli sprouts and sliced avocado.   

TREAT YOURSELF WELL TODAY FOLKS!

Sunflower Greens -- nutrient dense

 

These beauties are Sunflower micro greens.   They are easy to grow and wonderful to eat.   I enjoy growing them in my kitchen.  My neighbor grows broccoli micro greens, so we trade.   I enjoy putting these gems in a variety of dishes (salads, on avocado toast, sprinkled atop many dishes and soups).  Did you know that micro greens are a superfood?

A very healthy breakfast hash

 

This hearty breakfast (is vegan indeed) of sweet potato (I used one steamed from the night before, cut into chunks),  sliced mushrooms and baby spinach.  This basic hash can be added to with avocado chunks, a couple of beaten eggs, or basically any leftovers in the refrigerator.  If adding avocado chunks, make sure it's a firm avocado and add it near the end of cooking time.

Microgreens, fresh grapefruit sections, sliced ripe avocado and FRESH BLUEBERRY VINAIGRETTE

This will possibly be my "go to" lunch salad even though I've never been a fan of fruity salads or fruity dressings, but this BLUEBERRY VINAIGRETTE has me hooked.  Here's the EASY recipe.

1/4 cup fresh blueberries

2 TBLSPNs organic maple syrup

2 TBLSPNs balsamic vinegar

1/4 teaspoon dry mustard

1/4 cup EVOO

S & P to taste (I used a pinch of salt and a few turns of fresh ground black pepper.

Put all ingredients into a high speed blender and blend til smooth. 

Place micro greens on a medium plate.  Top with sliced avocado, cut grapefruit sections and any juices left from the slicing, and raw pecans.  Drizzle the vinaigrette over it all.  (For additional protein, add a handful of raw hemp seeds.)

I like to grow herbs

When I was a child my Grandfather showed me how to grow basic veggies (tomatoes, carrots, radishes)  in our backyard garden.   Now I like to grow herbs, especially oregano!

HAVE A SAFE, BEAUTIFUL AND HAPPY NEW YEAR FILLED WITH THINGS YOU LOVE

"People open a cookbook, find a recipe, and feel like they have to use every exact ingredient the recipe calls for. I encourage people to ignore that." (Austin Holey). Yeh, get creative!

  

This is stinging nettle which can be foraged.   Austin Holey is the quintessential California forager.    He says broccoli rabe can be substituted for stinging nettles.

Spicy (or not) Beef Broccoli - homestyle version

Asian spices are awesome, but sometimes when dining in a restaurant, I have found the foods to be way too salty.  They don't really need much salt, they just need the right blend of spices.   Here's my version of beef broccoli.   (It's actually easy to make at home).

4 servings 

 

¼ cup low-sodium Tamari, 2 tablespoons water

1 tsp Dijon mustard

½ tsp pressed ginger

1 tsp minced garlic (separated in half)

1 TBLSPN or more  hot/sweet chili/garlic sauce

2/3 cup mushroom broth 

1 teaspoon kuzu root starch (or regular cornstarch)

½ tsp minced garlic 

1 teaspoons sesame oil

1/3 lb skirt steak, cut in thin slices against the grain

1 large carrot cut into 1.5" thin strips

2.5 cups broccoli florets    

2 tablespoons chopped fresh basil, or parsley

 

In a bowl, mix together:  ¼ cup Tamari (or low sodium soy sauce), 2 tablespoons water, 1 teaspoon Dijon mustard, pressed ginger, garlic and chili sauce.  Mix well then toss in meat slices, coat, and let stand for about ½ hr. 

 

Combine broth, cornstarch and a little pressed garlic in a small bowl; whisk until smooth. Set aside.

 

    Heat 1 1/2 teaspoons oil (can use combo of sesame & EVOO) in a large nonstick skillet over medium-high heat. Add beef strips (drained of sauce) and quickly brown just a minute.  Remove to plate and tent w/foil to keep warm.

 

    Add the remaining 1 1/2 teaspoons oil to the pan. Add carrots nd broccoli and a dash of salt; cook, stirring, for 1 minute. Add water, cover and cook until the carrots and broccoli are crisp-tender, about 3 minutes. Transfer to the bowl with the beef

 

    Add the reserved mushroom broth mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes.. Add the beef and broccoli; heat through. Serve.