Letting go…

Danielle LaPorte inspires me often.

Danielle-LaPorte-List-of-things-to-give-up-2

Click on the picture to read her list!

Here’s my list.

  • I give up the feeling that I’m not worthy. It’s done.

  • I give up the doubt and judgment I have towards myself, which keeps me frozen in fear.

  • I give up being dependent on other people.

  • I give up thinking that I am not enough. I am.

  • I give up waiting for other people to value me.

  • I give up feeling lonely when I am great company, and I have a lot of friends who love and care about me.

  • I give up sacrificing my needs for what I think are more noble causes.

  • I give up pushing people away when they get too close.

  • I give up waiting for validation.

  • I give up keeping quiet when I have something to say.

What do you give up? Let me know in the comments!

 

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Cactus Pear

I tried three new-to-me fruits – cactus pear, pepino melon, and pomegranate.

Cactus pear is the fruit of the prickly pear, or Opuntia.  Also known as cactus fig and Indian fig, the plants grow all over the world in the proper climates.   It can be found in South America (mine was grown in Chile), Mexico, and desert climates in the United States.  It is also found in Southern France and Italy, Sicily, Portugal, Spain, Greece, Cyprus, Malta, Egypt, Eritrea, Libya, Saudi Arabia, Jordan and many other places.

I got my cactus pear at a grocery store (Wegmans!) and all of the prickly parts had been removed.  There are many warnings about touching these fruits without proper gloves, and taking care not to touch the fruit even if the spines have been removed.  They also have something called glochids, which you don’t want to mess with.

1280px-Opuntia_littoralis_var_vaseyi_4

Creative Commons from the Wiki page – Stan Shebs

The insides of the fruit are a deep red.  The meaty pulp is heavily speckled with seeds, which are extremely hard.  We removed the meat and then strained the seeds out of it.

The texture of the fruit seed to me to be quite similar to quava or mango – lots of liquid contained within the meat.  It was sweet and enjoyable (except for the prevalence of seeds!).  It also stained my fingers a slight pink from eating a tiny piece.

You know I love my health protein shakes these days!  Mom and I are going to add some fruit puree (minus seeds) to our shakes.

I would also love to try dyeing some fabric with the gorgeous red fruit.

Here are some recipes I’d like to try using cactus pear.

Tuna and Peas with Parmesan Cheese Sauce

tuna cheese peas

Ingredients
1 1/2 tablespoons butter
2 tablespoons gluten-free corn-free flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
1 cup coconut milk
1/2 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch paprika
pasta of choice (I used a gluten-free corn-free spaghetti)
1 can of tuna
frozen peas

First, start the pasta according to directions on the package, using a fairly large pot. The pasta will take the longest to prepare.

Next, start the cheese sauce – melt butter in a medium sized pot on medium-high heat. Add in flour and whisk continuously for about a minute. Keep whisking while adding in the milk. Bring the mixture to a boil, while continuing to whisk. Once at a boil, cook for about 2 minutes. Add in the parmesan cheese, salt, pepper, and paprika. Keep whisking! When your sauce is smooth and not lumpy, it is done.

Drain pasta when done, and put it back into the pot. When cheese sauce is ready, add it to the pasta. Also add the tuna and peas at this time. Stir over low to medium heat until peas are hot.

Serve and enjoy!

tuna cheese peas

Love, Cori!