Strawberry Salad with Macadamias, Mint and Lime Honey

WHAT A STRAWBERRY CAN TEACH US ABOUT VULNERABILITY

Strawberries are the quintessential icon of spring. And while wondering what to write about in this post, I found myself in a deep meditation on strawberries. They’re beautiful and, curiously, one of very few fruits that bare their seeds on the outside. It’s as if they’re unabashedly proud of who they are, scars and all. Strawberries have nothing to hide and they display the most fragile part of their body for all to see. They’re both proud and vulnerable. And that to me is a pretty remarkable quality.

It’s a quality that I admire in others, but have a hard time actualizing in my own life. Creating The Fennel Frond, leaping head first into starting and growing my own business, and living in the 21st century where you need to promote yourself to excel (especially as a woman), I find that this “take me as I am” quality does not come naturally to me. I’m a harsh critic of my work and art, which often leads to a vicious cycle of self doubt, lack of confidence, and an unwillingness to motivate and move forward. What’s more complicated is that I battle anxiety and periodic depression- issues which are taboo enough in their own right, and even more so in the entrepreneur space.

Depression and its relationship to leadership is not a part of our everyday discourse, yet there are many leaders that struggle with it. And I believe that these leaders should be brought out of the dark. Social shame hides the fact that individuals who experience emotional pain also experience a special kind of growth that can be an asset in leadership. These leaders are valuable, and can offer a unique skill set to the world. Like strength & grit, because trudging through a mental health crisis and persisting in life results in profound fortitude and emotional awareness. They can also offer empathy, because their experience gives them the ability to wholeheartedly relate to others who face similar struggles in the workplace and beyond. After all, they know and understand what it feels like to be sick, but not show any physical symptoms, and have achieved and progressed with immense courage and confidence despite their secret pain.

I believe that people who have battled emotional challenges are crucial to business and relationships, and so it’s important for these leaders to share and celebrate their story. It’s a story that has the potential to inspire someone else to keep marching forward even in the throes of adversity with mental health. And the more we remove the stigma, the more supported, empowered, and connected victims of depression and anxiety will feel. Leaders need to know that through hardship, we can cultivate strength and coping mechanisms that may bring others comfort. Above all else though, I think it’s important to recognize that these people (like me!) exist, and are leading forward despite sickness. It’s important to say that they are not alone and that their experience can help others. Their pain can be a source of strength and sharing their story could be the key to someone else's success.

And so I’d like to take a cue from the lowly strawberry, and set an intention to channel my vulnerability and use it as a force to be reckoned with; to bare my seeds on the outside, and use my emotional battle scars to lead fearlessly and connect with an open heart.

SALAD

• 1 pint of strawberries, quartered 
• 4 sprigs of mint, chopped
• 1 cup of macadamia nuts, toasted and chopped
• 2 cups of arugula, chopped roughly

DRESSING

• 1/2 cup of olive oil 
• 1/4 cup of lime juice
• 1/4 cup of honey
• salt and pepper

Shakshuka with Black Olives and Soft Egg

MOVE OVER WHEATIES....

There's a new champion in town. 

Shakshuka (Moroccan dish with stewed tomato and baked egg) is the perfect breakfast meal. It's hearty but won't leave you with that weird carb hangover feeling you get after you eat pancakes or almond croissants. 

And while I wax poetic about my dear stew, I can't help but smile when I recall the first time I was introduced to to it. Interestingly, I discovered Shakshuka not on my many trips to Israel, but many years before I even stepped foot in the country, as a child on a beach vacation in Myrtle Beach with my family. We visited the one kosher restaurant in town, a Mediterranean joint run by sun-kissed Israelis, a detail which normally would have excited me, as I always relish running into Israelis in unexpected places. But in Myrtle Beach it wasn't so novel, because we frequently ran into Israelis all over the city. They peppered the board walks, peddling crass T-shirts and sugary snow cones, and license plate magnets advertising names like Kelly, Daniel, Justin, and Amy. Anyways, it was at that Israeli kosher restaurant that my cousin Franny (12 at the time, while I was 10) introduced me to my first bowl of shakshuka. 

Since then I've tasted many iterations of the classic dish- green tomatillos, red pepper, shakshuka & hummus... and I've tested a few versions of my own - tomato and watermelon, fennel tomato, tomato & pesto... but this version is my all time favorite- stewed tomato with black olives, sun dried tomatoes and za'atar. I top it off with a bit of silan (date honey), and tons and tons of herbs. It's transcendent. 

I debuted the dish publicly this morning at our 7th Wandering (wow!). And I've made this recipe many times before, but this time, there was a twist. Instead of baking the eggs directly in the stew, I soft boiled them separately. This technique renders the dish accessible for both vegans and non vegans alike and preserves the eggs (they last in the fridge for about 5 days, stored in an airtight container). And so it was the perfect example of a recipe that could be prepared ahead of time, stored for many days, and applied in many ways, throughout the work week. These are qualities that I seek out in most dishes that I make. These are the qualities that make healthful eating EASY.  And easy breezy wellness  just so happened to be the focus of our brunch....

The brunch was hosted by Logan Exchange, a new co working space in DC. Inspired by the space, Aley and I sought out to use the space to discuss strategies to effortlessly and organically infuse wellness into the workweek.

And so we kicked off the morning with a batch plant based cooking workshop - tips and hacks to make healthy eating easy throughout the week- and a desk friendly yoga session. We then migrated upstairs to the main conference room, a dazzling space that overlooks Logan Circle, and pours in buckets of soft natural light. 

While Aley and I have actively tried to avoid the topic of work at our gatherings, we saw a true desire to discuss tactical plans to reduce work stress and create routines to support a healthful life at work and beyond. This shakshuka is just one example of a dish that can be prepared on a Sunday, and used throughout the week in a multitude of ways, such as: 

• soft boiled egg as a topping for a grain bowl
• soft boiled egg as a topping for a salad
• shakhuka stew on whole grain pasta
• shakshuka stew on a sandwich with grilled chicken
• shakhuka stew with chickpeas and lentils
• shakhuka stew with polenta
• shakhuka stew with spaghetti squash and melted cheese

It's a dish that's easy to make, easy to store and easy to enjoy. Healthful and mindful eating is a powerful force in combating stress. It's an important act of self care and helps you become strongest, sharpest, most nourished version of you. If time is the biggest barrier to eating well, this dish (and others that we shared at The Wandering) could change the way you respond to stress. Eating is an impactful act on your body and mind, and it's one of the most powerful tools we have in alleviating stress. After all, how could we possibly manage to stave off anxiety & stress, and truly be mindful & present, if we've got a weird pancake hangover to deal with? ;) 

INGREDIENTS

• 2 tbs olive oil
• 1 white onion 
• 1 clove of garlic
• 1/4 cup of black olives
• 1/4 cup of chopped sun dried tomatoes
• 1 can of fire roasted diced tomatoes
• 1 can of pureed tomato
• 1/4 cup of vegetable broth
• 1 tbs of date honey
• 1/4 cup of chopped parsley
• 1/4 cup of chopped dill
• 1/4 cup of chopped scallions
• 7 eggs, soft boiled (5 mins, rolling boil) 

DIRECTIONS

Saute onion in olive oil, salt and pepper, on med heat until translucent. Then, add chopped garlic. Cook until fragrant. Add the olives and tomato, cook for a few mins. Add the tomatoes and broth. Bring to a boil and simmer for 20 mins. 

Drizzle date honey on top of stew. Add all the chopped herbs. Top with soft boiled eggs and coarse salt. 

Peanuty Noodles with Peppers, Sweet Potato, and Soft Egg

THE OPPOSITE OF ADDICTION IS CONNECTION

Last week I lost Adam, an old friend who I loved.

I’ve spent this past week, awake at night, reflecting on my history with him. I was friends with Adam in high school. We were both members of the same crew- a close knit group of friends tightly bound through a shared love of music, social justice, and freedom. At the center of our world was Adam- the pumping heart at the core. He was caring, kind, and had an effortless charm that was enchanting and unforgettable. He had the ability to draw you in and make you feel so close to him, like you were his own personal sidekick. I have such fond memories of playing guitar with him, and listening to music together. My favorite memory together was when one night I walked over to his house and we stayed up until the sun came up, listening to one of my favorite albums by Wilco. I remember how he would obsessively pause at specific breaks and riffs and replay them over and over, analyzing every detail and melody. And through sharing his own enthusiasm, he inspired me cultivate a deep passion for music and art- a quality has stuck with me even now. He's such a crucial part of who I am today.

this is adam

Despite unwavering love & support from family and friends and efforts at rehab, Adam succumbed to addiction, a misunderstood disease that crippled his mind and isolated him from the world. Beyond Adam, I have friends and family who suffered from the nightmare of addiction. The question I wonder more broadly, now that I’ve experienced another devastating loss at the hands of addiction, is how to move forward. How can we strive for a better health care system and treat addiction the way we do cancer or diabetes- as a long term, daily struggle that requires resources, relentless professional intervention, and a band of strong support systems. The general reality is that addiction is decidedly not viewed as a public health crisis, but a moral failure that relegates its victims to live in a state of secrecy and shame.

And so we need to change this reality, but how? How do we prevent these senseless deaths? Sadly, there’s no linear solution for effecting widespread societal change. What I do know is that perhaps it would be more effective if we stopped treating addicts like criminals and instead treated them with compassion. After all, studies show that people who lack connection or feel isolated from the world are more susceptible to develop an addiction. Why then do we treat addicts as outcasts when that is the very reason they sought escape in the first place? I do hope for a world where people in recovery are not shamed, but rather brought out of the dark and celebrated so they may foster meaningful connections with the suffering and inspire others to beat the battle. I long for the day where there is no stigma attached to addiction, and is no longer viewed as a weakness in will. As the Rabbi mentioned in his eulogy, Adam's struggle and death are a shame, but not shameful. Millions of people struggle with addiction yet only a small sliver of those people receive the help they need to attain long term recovery. I don’t know how to solve this complicated issue, but one place to start is by supporting organizations that are at the front lines of the fight. If you’d like to support the effort of fighting the addiction epidemic, please consider giving to an organization that helped Adam, The Helping Up Mission, and is actively helping many other men in Baltimore to overcome addiction. Every dollar counts!

The recipe that I’m sharing comes from the refrigerator of Allison Hartman, Adam’s amazingly strong, compassionate, and generous mother, who I had the honor of reconnecting with this weekend. I have a glorious memory of this dish when one afternoon we were scrounging around Adam’s kitchen and discovered an enormous bowl of peanut noodles. I fell in love with them, and have been making them in my own kitchen ever since, with my own special spin of course. It’s a dish that I’ve thought about a lot this week- every time I make them I’m flooded with memories of Adam. Making these noodles has brought me so much comfort during this week of mourning and deep reflection, and I hope it brings you comfort too. 

INGREDIENTS

• spaghetti or soba noodles, boiled
• 1 large sweet potato, diced and roasted
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 1 cup of parsley, chopped
• 4 scallions, chopped
• 1 clove of garlic
• 1 inch knob of ginger 
• 1/2 cup of peanut butter
• 1/3 cup of olive oil
• 1 tbs maple syrup
• 3 tbs. sesame oil 
• 1/4 cup of rice wine vinegar
• 1/3 cup of soy sauce
• 3 tbs. black sesames
• 1 soft boiled, 5 min. egg 

DIRECTIONS

Boil noodles. Roast sweet potatoes. Meanwhile place garlic, ginger, peanut butter, maple syrup, olive oil, rice wine vinegar, sesame oil, soy sauce in a food processor and blend until smooth. When noodles are ready place in a bowl with sauce, sweet potatoes, peppers, parsley, black sesame and soft egg. 

Quinoa with Herby Avocado and Tahini Cream and summer vegetables

BOWL SO HARD

Sometime I just want to put things in a bowl and call it a meal. And sometimes that's good enough. Here's an easy, affordable and seriously delicious lunch that you can whip up in a flash. PS - I'm falling in love with video production! Get ready for many more videos on here in the future. Enjoy! 

INGREDIENTS

• 1 pint of cherry tomatoes, halved
• 1 large cucumber, large chunks
• 1/4 cup of dill
• 1/4 cup of mint
• 1 avocado
• 1 lemon
• 1/4 cup of tahini
• salt
• pepper
• 1/2 cup olive oil 
• 1 cup of quinoa
• 2 cups of water
• 1/4 cup of feta

DIRECTIONS

Place quinoa and water on stove top, bring to a boil and simmer for 20 mins. Meanwhile, place avocado, lemon, dill, mint, tahini, salt and pepper in a food processor. Pulse on high and slowly add olive oil until the mixture is emulsified. 

When quinoa is ready, assemble with chunky tomatoes and cucumbers, avocado cream, feta and extra herbs on top.