The mystery of human existence lies not in just staying alive, but in finding something to live for.
-Fyodor Dostoevsky
I revisited the novel, Crime and Punishment this month. I first read it about 25 years ago, in a humanities course in college; back when I was too ignorant to understand its meaning and too preoccupied to really care. That’s the funny thing about life, the older you get, the more interest you have in connecting to what’s meaningful and figuring out why you’re here.
This week on EML Radio
Memories serve as guides for us to decipher which things we should steer clear of and which things we should do more of. Memories are created using all of our senses. Think about important memories in your life, you can probably recall very specific details such as what you were wearing, what it sounded like, what it smelled like.
Be Better
When you stop looking at history as a third party observer and start placing yourself in the story itself, you will finally understand what is happening around you.
You impact the lives of others wherever you realize it or not. It’s up to you which sort of mark you leave behind.
EAT Better
I created Cōpow (pronounced Cō - pow: colorful, powerful food;) to change the way the world looks at food, one meal at a time. Currently available in the Las Vegas area, and coming to your city soon! In the meantime, enjoy making our Harvest Buddha Bowl at home.
Harvest Buddha Bowl
Makes 5 servings
Prep time 10 min
Cook time 30 min
Total time 40 min
Ingredients
1¼c Quinoa, cooked according to package directions
2 Sweet potatoes/yams, peeled, and cubed
2c Brussels sprouts, halved
3c Chickpeas, drained & patted dry
1 Large delicata squash, cleaned, and cut into rings
1T Extra Virgin Olive Oil, divided
½tsp Salt
3c Kale, stemmed and chopped
1T Lemon juice
1 Beet, shredded
3 Watermelon radishes, cleaned, and sliced
½c Pomegranate arils
Dijon Dressing
3T Extra virgin olive oil
4T Lemon juice
4tsp Whole grain Dijon
Kosher salt and fresh ground black pepper to taste
Directions
Preheat oven to 400°F and line 2 large baking sheets with parchment
Toss the sweet potato/yam in ½T olive oil and arrange on half of one baking sheet, then the chickpeas in the remaining ½T olive oil and place on the other half of the pan. Arrange the halved brussels and delicata with lemon juice on the second tray.
Season all vegetables with a pinch of kosher salt and fresh cracked black pepper then bake.
Bake times:
Sweet potato and chickpeas: 20-25 mins, tossing halfway through
Brussel sprouts: 15 mins (or longer if you want them crispier
Delicata: 25-30 mins, flipping halfway
While the veggies are roasting, cook the quinoa according to package instructions and allow to cool, then prepare the dressing.
Once baking is complete, remove from oven and set aside to cool.
Place the chopped kale in a large mixing bowl and toss with 1T of the dressing and massage with your hands to soften.
Assembly:
Place 4oz (approx. ½c) quinoa and a large handful of kale at the bottom of each bowl, then arrange all the roasted vegetables by color, radish slices, shredded beets, and drizzle with a little more of the dressing, then finish with some pomegranate arils.
Thank you for reading,
Evie