January has been a very productive month here at my house.
I have systematically purged and cleaned every room. Furniture has been moved, deep corners of every closet have been cleared. Bags have been filled with clothing and usable household items.
Donations are Ready!
There is a new start to the Year here.
Many of us enter into the New Year with lists of resolutions and inspired challenges to change the habits of old. For me, this has never worked successfully. What does work is a routine of cleaning up everything from nutrition to my household environment.
I like the quiet of January.
There is a peacefulness and calm that emanates from the days after Christmas. I like to think of this time of year as shedding all unnecessary things, and creating space for all the new energy of the year to enter.
I like to sweep the house of stale air and open ALL the windows regularly. I follow this up with smudging my house with white sage and burning candles. This clears out everything from airborne bacteria to heavy energy.
If I’m going to clean house, I want to do it RIGHT!
For me, there is something very therapeutic and calming about a deep clean like this every few months. I like the feeling of satisfaction it gives me, along with the knowledge that unnecessary stuff is not accumulating in piles.
A high level of wellbeing creates so much positivity physically, mentally and spiritually. A sense of accomplishment and personal fulfillment brings forth meaningful emotions and the notion that
“Life Is Beautiful”!
“As the shadow follows the body, as we think, so we become.” Buddha
Likewise, “We are what we eat.”
I am completing my little series of anti inflammatory foods with my favorite recipe for a Roasted Corn and Black Bean Salsa. Many years ago, when I first moved to San Diego, I fell in love with the fresh vegetables, citrus and herbs that are so readily found in all the markets. I designed this recipe around my love for the sweetness of roasted corn and the spicy heat of fresh jalapeños.
Roasted Corn and Black Bean Salsa
- 3 ears of corn, not shucked
- 6 Roma tomatoes, diced small
- 6 green onions, thinly sliced, all white part and half green part
- 1 bunch cilantro, coarsely chopped
- 1 can black beans, rinsed
- 2-3 jalapeño peppers, finely diced
- 2 fresh cloves garlic, minced or pressed
- 2 Tablespoons cumin
- 3 fresh limes, zested and juiced
- 1/4 cup olive oil
- 1 Tablespoon raw unfiltered Apple Cider Vinegar
- freshly ground black pepper, to taste
- sea salt, to taste
- 2-3 dashes of Tabasco Sauce, or to taste
- Preheat oven to 425 F or preheat gas grill to medium high.
- Place corn on a baking tray, if using oven. If using grill, place the corn right on the hot racks. Roast corn, turning every 5 minutes, for 20 minutes. Remove the corn from the oven and allow to cool to room temperature. Likewise, remove the corn from the grill and place on a dish allowing it to cool.
- In a large bowl, combine remaining ingredients.
- Shuck corn and cut kernels away from the cob. Add to bowl.
- Mix thoroughly and adjust seasonings to taste.
- Serve with good quality tortilla chips along side fresh guacamole.
- Use as an accompaniment to grilled fish and shrimp tacos.
Simplify your life and make time for the things that really matter. Give your kids an extra long hug. Tell them repeatedly how much they are valued and loved. Chase the early morning light and watch the sunrise as you welcome a New Day!