It's a new year and with a new year comes resolution. Last year I joined my friend JL in her quest to Stop Chasing Skinny and start chasing good health, both in body and spirit. I have lost the scale in favor of eating a more healthful diet. I have tried to promote a positive body image message for my daughter. I plan to continue that this year.
Joining JL in no longer chasing skinny has been a great experience for me. And, as we head into the new year I want to continue to build on that momentum and create a greater state of emotional well being.
I have learned some valuable lessons this year. I have realized that family aren't necessarily friends and that good friends can be family! I have realized that people can be very hurtful and mean, sometimes without even realizing it. I have become keenly aware that some people not only don't understand veganism but are sometimes angered by it. My resolve is to let the negative energy associated with hurtfulness go, educate where I can and to focus on cultivating that which creates positive energy.
Karma is a powerful thing and my goal is to create (and hopefully receive) as much good karma as possible! And that includes being the change I want to see in the world- compassion, kindness, and respect toward all living beings, both human and non-human. If I can do that I am absolutely sure a greater state of well being will take care of itself.
And, in the name of good karma, here is a little snack that I found on Vegan Noms. I love to take inspiration from other bloggers out there and I hope I am able to give you a little bit of inspiration in the kitchen, too! I can think of no better way to create and receive good karma!
Happy New Year to you! What are your resolutions for 2012?
3 packages mini frozen phyllo shell tarts
1 bunch asparagus, tough stems removed, chopped
1/2 butternut squash, chopped
5 oz shitake mushrooms, chopped
1 tbsp olive oil
2 tbsp balsamic vinegar
1 jar spicy red pepper jelly
Preheat the oven to 375 or whatever temperature is indicated for the tart shells.
Heat the olive oil in a skillet over medium heat. Add the vegetables and saute for a couple of minutes until starting to get tender. Add the balsamic vinegar and give it a few stirs.
Place the tart shells on a baking dish and spoon the mixture into each shell. Bake in the oven for about five minutes until the shells are slightly browned and crispy.
Remove from the oven and top each tartlet with a teaspoon of pepper jelly and serve.