Midweek Pause: Nowhere

April 22, 2015

© 2015 Margaret Adie
“One of the beauties of Nowhere is that you never know where you’ll end up when you head in its direction, and though the horizon is unlimited, you may have very little sense of what you’ll see along the way. The deeper blessing is that it can get you as wide-awake, exhilarated, and pumping-hearted as when you are in love.”

—Pico Iyer, Adventures in Going Nowhere

Consider: all the careful strategizing that is applied to plans, plans to get somewhere with your career, your relationship, your life. It’s always about forward movement. Our western culture is all about setting sights and attaining goals. What if your plan was to move, to grow, yet with no particular destinations insight. What if all of our thinking about goal setting was really leading us down the wrong path? What if rather than moving we wanted to merely expand?

Do: find a time this week when you can truly experience this freedom of going nowhere, of just opening yourself to the limitless riches the Universe can offer. This can be done by practicing unattachement which, very different from not caring, involves releasing preconceived ideas of an outcome. So, how can one practice this on a daily basis when we do have real imposed deadlines and schedules and places to be? Well, it can be done just like this: walking into a meeting in order to hear others instead of being heard; arriving home to the family and flowing with what is already in progress; or carving out time to spend with your partner or child without an agenda. It’s addicting! This “going nowhere” may actually be the start of a very good habit.

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Creamy White Beans over Crispy Polenta

By Lauren | September 24, 2021

One of my favorite kitchen challenges is to capture the essence of a dish with only my memory of the flavors as a guide. While I may not have captured the exquisite visual appeal, the taste of these creamy white beans over polenta was spot on.  This recipe was inspired by a delightful farm to…

Fall Slaw

By Lauren | September 18, 2021

These gorgeous purple cabbage heads called me by name at the Damariscotta Maine Coop.  Locally grown with sweet, crisp leaves they produced a crunchy slaw packed with texture and flavor that didn’t disappoint. The pomegranate molasses added the perfect tang to create a bowlful of deliciousness. Preparing this an hour before serving will provide the…

Raw Energy Bites

By Lauren | September 10, 2021

These bites are just the best for travel, mid meal snacks, and hikes. You”ll see this is more of an ingredient list than a recipe. The only trick here is to adjust the amount of wet ingredients to dry so that the mixture comes together and can easily hold it’s shape. Enjoy the versatility of…

Eggplant and Lentil Stew

By Lauren | September 3, 2021

Here’s a stew inspired by Yotom Ottolenghi to carry you into fall and it is a much deserved helping of pure comfort in a bowl.  Ingredients Olive oil 1 Red onion, peeled and finely chopped Fresh thyme leaves removed from stems 1 large or 2 small eggplants cut in chunks 24 cherry tomatoes halved or…

Nut Butter & Jam Chia Pudding

By Lauren | August 27, 2021

Maybe it was nostalgia for simple times or perhaps it was the comfort appeal, but this recipe won my attention this week and I’m glad it did. What a treat! Adapted from Minimalist Baker Ingredients for 2 Servings COMPOTE 1 cup blueberries (frozen or fresh) 1 Tbsp orange juice 1 Tbsp chia seeds Combine blueberries…

Barbacoa Mushrooms

By Lauren | August 21, 2021

Despite residing in the Southwest for over 12 years I am not particularly knowledgeable when it comes to chilis. My dear German husband though nearly perfect in many ways is not a fan of spicy food.  I on the other hand adore new flavors—salty, spicy and hot. What I  love about this dish is that…

Tahini-Miso Glazed Eggplant

By Lauren | August 6, 2021

Here’s a delightfully delicious way to showcase gorgeous Asian eggplant now in season. Recipe inspired by Hetty McKinnon’s Ginger Scallion Glazed Eggplant, To Asia with Love.  This book is well worth the purchase even if you only use her amazing essential sauce and oil recipes.  Ingredients 4 Japanese Eggplants, halved lengthwise 1 TBL Toasted Sesame…

Buckwheat Raisin Bread

By Lauren | July 30, 2021

For nearly a decade of my life, Saturdays meant roisenbrot day from Mahlzahn Backerei in Neuenheim, Heidelberg.  Picking up a loaf generally involved a morning walk across Bruckenstrasse with Sophie our Bernese Mountain Dog stopping traffic as she languished along behind Sebastian’s kinderwagon. Although we’ve said farewell to Sophie and gluten since those days and…

Tomato Glazed Cauliflower

By Lauren | July 23, 2021

I really did not believe there was a cauliflower recipe I had not tried and then along came this one, and wow!  It is so yummy and so simple I’d make it again tomorrow!  Inspired by 177Milk Street, Tomato Braised Cauliflower, Rebecca Richmond Ingredients 1 large head of cauliflower cut into small florets of similar…

Simple One Bowl Vegan GF Cake

By Lauren | July 16, 2021

Borrowed and adapted from Aran Goyoaga Cannelle et Vanille, this is the perfect Saturday cake. Whip it up just after lunch so it will be ready to slice with a cup of tea late afternoon. Adaptable recipes are my thing and this cake stands in well with a variety of seasonal fruits. So far I…

Saffron Pumpkin Soup

By Lauren | July 9, 2021

The saffron in this Saffron Pumpkin soup adds touch of elegance that will make it seem like you’ve made a gourmet restaurant style soup – because you just did! Seed Topping ½ cup pumpkin seeds 2 tsp maple syrup A pinch of  red pepper flakes Set oven at 350 degrees. Toss seeds together in a…

Zuchinni Baba Ganoush

By Lauren | July 1, 2021

This is one of those amazingly simple recipes with delightful complex flavors. Perhaps you could serve it alongside of this sourdough gluten free bread? Ingredients 5 medium zucchini 3 heaping tablespoons of tahini A splash or two of olive oil Juice from two lemons Zest from 1 lemon 1 teaspoon of smoked paprika A clove…

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.