As I began to get better, the world seemed filled with increased possibility, and I realized that summer is not just a season; it’s also a mindset. Summer is about freedom. In the summer, we hit the open road with the music blaring, the windows down, and our hair blowing in the wind. In the summer, we go barefoot and wear cut-off jeans. We can spend an afternoon watching water bugs at a creek and not feel like we’re wasting time. And we can go with friends to a concert under the stars and drink from a seemingly endless supply of beer. In the summer anything and everything feels possible. As we stand on top of a mountain, our arms spread wide, or look at a peach tree laden with juicy, ripe fruit, we can practically hear the wind whispering in our ear that we can do and be anything.
|Arms Wide Open, Feel the Expansive Energy of Summer|
I’ve discovered that there is a powerful way to ignite the feelings of summer, whether it’s mid-August or late December. Believe it or not, food can be a catalyst for immersing yourself in the mindset of a specific season. When you eat a meal dedicated to the energy of summer, you fill your belly with not only the foods of the season, but also the way that season makes you feel. By creating such a meal, you will be inviting increased joy, expansiveness, and freedom into your life.
|Summer at the Beach|
Caprese Salad Skewers
Summer is romantic picnics in the park, backyard barbecues with family, and casual gatherings with friends. And for me, it wouldn’t be late summer without colorful heirloom tomatoes and fresh herbs. Caprese is a favorite Italian summer salad, but put it on a decorative toothpick, and suddenly you have an elegant (yet simple) appetizer for any summer gathering, no matter how fancy or how impromptu. Take a bite and welcome the energy of summer into your life.
12 decorative toothpicks (about 4-inches long)*
24 cherry tomatoes (from 1 10-oz. pkg.)**
24 ciligiene, cherry-sized balls of fresh mozzarella, (from 1 12-oz. tub)
36 small leaves of fresh basil
Extra virgin olive oil
Aged balsamic vinegar
*Available at party outlets and some well-stocked grocery and liquor stores. I found mine at World Market.
**In the photo I used sun gold heirloom tomatoes from my garden, but any variety will work.
Plan two tomatoes, two mozzarella balls, and three basil leaves per skewer. Alternately layer the tomatoes and mozzarella on the toothpick and place a folded basil leaf between each one. Once they’re all assembled on a platter, lightly drizzle with olive oil and balsamic vinegar and sprinkle with salt. Buon appetito!
Note: For more information about eating the energy of the seasons, see The Mystic Cookbook by Denise and Meadow Linn (Hay House, November 2012)
You're right; it's about putting it all into perpective and then re-framing.ReplyDelete
Found you via your Mum on Hay House. Just wanted to stop by and say a cheery hello from London. We are in the GRIP of Paralympic Fever over here. Now, if ever there was a time to feel grateful for the lives we lead.
Know how you felt though; you become consumed with the grottiness of flu, don't you. You quickly forget about the 360 days of the year that are healthy, bright and full of joy.
Very much enjoy your words of wisdom, Meadow. Such a cool name. x