I spent a lot of time thinking today about, now that things are opening up, how quickly summer has been going by. I remember this time last year – I was admittedly too much of a scaredy-cat to *go* places that weren’t outside, and it just feels so good to have some normalcy again. I’ve been spending most of my weekends poolside, or grilling, or grilling poolside. I used to get really anxious when I’d think about how much time is passing, as its passing. Almost as if I was experiencing a real-time FOMO, but I wasn’t aware of what it was that I was missing. No matter how much “work” I do on myself, it’s always really eye opening to learn of something new I need to work on. It was then that I realized I needed to figure out what it meant to live in the present, and to actually do it. That sounds so lofty, doesn’t it? “bE pReSEnT!!!” One of those silly “Live, Laugh, Love” type of mantras you’d find on a Starbucks cup. However, when I really think about it, being present just means to let the world happen, and to receive what happens without attachment. I don’t think that means “be a dead fish with no emotions” – here are some examples. Something amazing and life changing, like getting married, buying a house, getting a new job? Celebrate, but don’t idealize what “could be”, years from now. Enjoy it as it comes. Something tragic, such a loss or setback? Don’t catastrophize, and remember that everything changes and is only temporary. Plan where needed, but accept changes with dignity and patience. This is what I envision when I tell myself to be present. In this moment, I am VERY much enjoying carrots. Sydney eats the raw ones (she’s on a little bit of a diet, has had too many dog cookies….. oops), I prefer cooked. These have a delicious spicy twist on them, with a rich umami flavor, perfect to complement some grilled snacks.

Miso Sesame Glazed Carrots (Paleo, Vegan!)

img_1161-2Prep time: 10 min Cook time: 40 min

Ingredients

  • 7-8 large carrots, rinsed, stems removed (peeled if the skin has blemishes)
  • 1 heaping tbsp miso (red or yellow is fine)
  • 2 tbsp sesame oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees.
  2. In a small mixing bowl, whisk together your remaining ingredients (miso, sesame oil, chili powder, garlic powder, and salt/pepper) until smooth. It should be thin enough to brush on the carrots, but not enough to cake onto the carrots.
  3. On a greased or parchment-lined baking sheet, lay your carrots out evenly. Brush with your miso glaze, reserving a third of it for once they’re finished.
  4. Roast until starting to brown – about 35-40 min. Remove from heat, and brush with remaining glaze. Serve immediately.
Enjoy! -S

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