The weather here in New York City has taken a turn for the pleasant after a very frigid spell, just in time to pamper those of us staying here for the Christmas holiday. When I left my apartment yesterday, I smiled at the sunny sky and thought, “it’s amazing how warm 32 degrees can feel.”
In that moment, it was so easy to find joy in the unpleasant, though I often find fault with the otherwise perfectly fine. Perspective is totally relative, and ultimately, we’re in control of our own contentment.
So I’m trying to apply that lesson to my shoulders. See, I’m right smack in the middle of my yoga teacher training, and about a month ago my shoulders started pestering me every time I flowed through chaturanga. Turns out it’s rotator cuff tendinitis, and when I first got the diagnosis I was majorly bummed. My first instinct was to turn on myself and go for the jugular: What a loser! Why even bother going to yoga anymore? How do you think you can be a yoga teacher if you can’t even keep from injuring yourself?
But in light of this lesson on perspective, I’ve decided to change my mind. Instead of letting my injury get me down, I’m practicing gratitude. I can’t wait to finish my yoga teacher training with the added benefit of learning about modifications for shoulder injuries. And it’s totally a blessing in disguise that I can’t mindlessly sling my mondo purse on my shoulder – it’s going to do wonders for my back. Most importantly, my injury is keeping my ego in check. After all, the aim of yoga is not to show off your perfect handstand. There’s so much more to it, and it’s the inner work that I fell in love with in the first place.
My injury is an obvious example, but just think of all the opportunities we have every single day to change our minds and enjoy, appreciate, even delight in an otherwise unsavory situation. Yet, so often we plow right thorough them without even noticing.
In honor of making the unpleasant pleasant, I give you a recipe featuring my most reviled childhood food: frozen peas.
Tarragon Pea Bruschetta
- 1 Tbsp ghee*
- 1 small or ½ large white onion, very finely diced
- 1 16oz bag of frozen organic peas, thawed
- 1 ½ Tbsp fresh tarragon, finely chopped
- Sea salt
- In a large saucepan, warm 1 Tablespoon of ghee on the stove top.
- Add the finely diced white onion to the pan and sauté on low heat for 10 minutes or until they turn translucent and just begin to caramelize.
- Add the thawed peas directly to the pan, along with a very generous cranking of ground sea salt.
- Increase the heat to medium-high, stirring fairly often to prevent browning.
- After 10-15 minutes, when the peas are soft, remove from the flame and allow to cool.
- Add the pea mixture to a food processor, along with 1.5 Tbsp finely chopped fresh tarragon
- Pulse until the mixture is fully incorporated and has achieved a soft but chunky consistency.
- Pile pea mixture onto crackers, raw seed-based “bread” (as in my example), or toasted bread drizzled with olive oil or melted ghee.
*Ghee is one of my favorite cooking fats. It’s got all the flavor of butter without the lactose or casein (controversial milk protein). You could absolutely substitute with extra virgin olive oil, if that floats your boat.
**I garnished with some homemade Sumac Onions, but I’m not happy with the recipe yet, so look for them in a future post.
Makes approximately 2 cups of bruschetta topping