The other morning after dropping the little dove off at daycare, I was heading out of the subway station as I do every morning, where everyone’s head’s are hung, rushing, rushing, rushing, to and from, avoiding eye contact. Folks sitting on cardboard asking for money, everyone ignoring this growing phenomenon in Stockholm, rushing, rushing, rushing. Sometimes I just slow myself down to slow motion and look around at life speeding around me. As I exited the sliding doors and hit the cigarette smoke and bodies shuffling on the busy corner, I saw an older woman with a cane ask her friend to run ahead and try to catch the bus that was coming. Although I know that strangers don’t usually intervene here in Sweden, I was compelled to offer an arm for the woman to lean on so that she could get to the bus faster in order to make it on. Her friend had run off ahead, and without really thinking I asked the woman in Swedish if she would like an extra hand. To my surprise, her face lit up, she stood a bit taller, and looked me in the eye, her hand on my arm that was now helping her balance and walk, and said ‘thank you so much, no one does this type of thing anymore, what a gesture.’ I told her that ‘everyone needs an extra hand sometimes’ and she squeezed my arm in recognition.

There we were, two total strangers, in a strange and wonderful embrace. Locked arm in arm, I felt our humanness on such a basic and beautiful level. I got her on that bus and she thanked me profusely and began telling her friend about what happened as she got on. I looked back and waved as she disappeared into the busy bus. The sun hit me like a burst of light and I felt so full of love – the most basic and fundamental love – for a stranger and for our moment together. I cried. I cried because it’s so so so rare that we connect with others in this high tech, high speed, world anymore. I cried because it felt SO DAMN GOOD to help someone else. I think it was actually she who did me the favor in the end. She reminded me that to be fully alive is to see and feel all of the people around us. Inside we are all connected on some basic, human, level.

Perhaps it’s city living that creates this disconnect. Or it’s Swedish culture. Or both. But, no matter how long I live in the city, I’m still a mountain mamma through and through. It’s in my blood. I like saying hello to strangers (I only wish it was more welcomed here). I like fresh air, dirt, moving my body up and over vertical earth, camping (dang! I miss this the most), fireside sing alongs, pine cones, wildlife, and cairns showing me the way. How do I find my way in the city? I’m still figuring that out, but I know that moments like the one I had with this woman are helping me get where I need to go.

My roads may not be vertical here, but the concrete jungle can wear on you all the same, so having a healthy snack on hand is crucial (especially with the little dove). Right now we are refueling with these ah-mazing 5 ingredient granola bars from Minimalist Baker that I’ve altered just a bit by adding more peanut butter and toasting the nuts along with the oats. These are simple, wholesome, nutritious, and so yummy. They sort of have that basic goodness I was talking about earlier. Maybe because they are naturally sweet…. maybe we are too?

5 Ingredient Granola Bars:

Ingredients:

• 1 cup packed soft dates
• 1 1/2 cups oats
• 1 cupe raw almonds
• Heaping 1/4 cup smooth, all natural peanut butter
• 1/4 cup honey

My add ins:

• All natural, unsweetened shredded coconut
• Goji berries

Directions:

1. Process dates in a food processor until small bits remain and form a “dough” like consistency.
2. Toast your oats, almonds, and coconut in a 350 degree oven for 15-ish minutes or until slightly golden brown, stirring every few minutes.
3. Place oats, almonds and dates in a bowl – set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix until everything is incorporated.
5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap so they lift out easily.
6. Press down until uniformly flattened. Cover with plastic wrap, and let set in fridge 15-20 minutes to harden.
7. Remove bars from pan and chop into even bars. Store in an airtight container for up to a week or store in the freezer longer. Enjoy!

Wow, you know you are a parent when you go out for sushi dinner to celebrate 9 lives years with Mr. Wonderful and you have two glasses of wine, come home at 8 p.m., and wake up the next morning feeling like you went to a 3 day rave. If that doesn’t make you feel old I don’t know what does. I scraped my face off the pillow at 6 a.m. when I felt the little dove’s hands on my cheeks and opened my eyes to see her staring at me and commanding ‘breakfast!’. It’s funny but no amount of coffee fixes this kind of parental hangover. I staggered to the kitchen and  Who are we kidding? Mr. Wonderful jumped up as he does most mornings and made the dove her oatmeal. Honestly, I don’t think I could parent without him because I’m really only half human until my first sip of coffee and since I do my coconut oil and lemon water rituals, I’m not human until at least 7 a.m.. By the time I drank my coffee today (and no, damn your prying eyes, I didn’t do the coconut oil!) and ate a 1/2 piece of burnt gluten free toast (little dove ate the other half grrrr), I realized that no amount of anything legal would help wake me up today. I looked in the mirror and there were literally bags, like little Louis Vuitton weekend duffels, hanging under each eye. It looked like I had had an affair with David Bowie’s makeup artist. Tragically I looked less rock ‘n’ roll chic and more like a member of KISS after a raging hotel party. Needless to say, I wasn’t feeling it this morning. But when you are a parent you don’t have a choice, so I got the little dove ready, pulled my Yankee’s cap over my face, and shot out the door into a chilly and windy spring morning. Did I mention my feelings about wind? No? Well, we’ll leave that for another day.

When you have to just push on through on a day like the one I’m describing, it doesn’t hurt to have some comfort in the form of food. These pancakes, amaaaaa gaaaad, I almost cried. I know, I know, but they were surreal. I mean replacing whipped cream with coconut cream?? Swapping out copious amounts of maple syrup with a fresh strawberry coulis. It just couldn’t be better.

The trick with the coconut whipped cream is the kind you buy. First of all it has to be full fat – if you are dieting with light coconut cream, I would suggest maybe putting down the 20 oz diet soda and that salad from McDonald’s before giving up the fat in coconut milk. Second, it has to be refrigerated overnight in the can. Be mindful, not all brands work for whipping. I first tried the organic coconut milk and it SUCKED. It was chunky and never whipped. I was crushed. I actually wasn’t ever going to try again because that attempt ruined my first ever stab at a berry torte – it was easily one of the most depressing cooking experiences ever. It took some guts to go at it again, but DANG am I glad I did. I bought Thai brand full fat coconut milk, left it in the fridge overnight, and whipped it up the next morning with a splash of vanilla and a splash of maple syrup. It worked! It whipped up great and it tasted fantastic. Gah, I barely have words. The strawberry coulis adds a fresh sweetness and is also very simple and has just a small glug of maple syrup to sweeten it. The combination is divine.

Sadly, these pancakes don’t go with the day I’m describing here. I wish I had had these today, but alas, I had them the day before and can only bask in the memory. Instead I thought I would share the recipe with you so that if you need some sugar in your bowl on a tough day, I’ve got your back with these.

In lieu of pancakes these are some things that made me happy today:

1. Mr. Wonderful and many of his male friends will likely be voting for the Feminist Party this year in our elections in Sweden. And yes, I just wrote Feminist Party. It’s real. Ya, take note USA.

2. I made it into Astavakrasana for the FIRST TIME EVER. What a feeling! yogaeverydamnday!

3. The cheeseburger Mr. Wonderful got for me even though he and the little dove were eating my homemade quiche and salad. Love him. Don’t judge.

4. This & this.

5. Water. So thankful that I have access to it. Truly.

GF Pancakes with Strawberry Coulis and Whipped Coconut Cream:

Ingredients:

• 1 batch gluten free pancakes (we use these)
• 1 package of frozen organic strawberries
• 2 glugs of maple syrup
• 1 can full fat coconut milk that has been refrigerated overnight
• Coconut oil for frying

Directions:

1. Heat a tsp of coconut oil in a large frying pan and begin to cook your pancakes. Once they are done you can put them in the oven on a low heat to keep them warm.

2. In a small pot place your frozen strawberries and a glug of maple syrup. Place on a medium high heat and let cook down for 10 minutes, stirring occasionally. Mash the strawberries with a potato masher or fork until desired consistency.

3. In a medium mixing bowl (best if it’s been chilled – but not necessary) pour in your coconut milk and 1 glug of maple syrup and a splash of vanilla extract. Mix with a hand mixer on medium for about 5 minutes or until peaks begin to form.

4. Plate up your pancakes, pour on some of the coulis, and top it all with your amazing coconut whipped cream. Enjoy!

P.S. Here is some yoga inspiration for you! We are almost half way!!! Great work friends!

Today is Sunday: the day of rest. Riiiiiight. I’m not even sure it was that before the little dove, but it’s surely not now. Sundays have always been a sort of non-day for me though. There is something quite melancholy about them no? I think they are suffering a permanent identity crisis: it’s like they have one foot in the weekend and the other into the next week. You can almost feel Sunday’s awkwardness right? So what does one do with that? Can you really cut-loose on a Sunday? Or, is any celebration and joie de vivre met with a to-do list, grocery shopping, laundry, and the pre-Monday blues?

I’ve found that one way to cut through the awkwardness of a Sunday in a way that is enjoyable and productive is to have a Sunday Meditation. For me, this is cooking a big meal that we can enjoy during those first days of the week when we are still emerging from our weekend cocoons. That way, when the responsibilities of Monday hit you in the face like your toddler’s foot at 6 a.m., at least you have an amazing meal to help you emotionally eat your way through your manic Monday.

I find cooking to be quite meditative, artistic, and relaxing. I mean look at these colors and textures! The rhythm of cooking can be grounding as well (unless you are the ‘Soup Nazi’ or ‘Iron Chef’ – both of which I have been dubbed by Mr. Wonderful when we cook together – Who me?). But, in all seriousness, I do find it grounding – even when it’s high paced. That’s why this is my Sunday Meditation. Maybe your Sunday Meditation is warm beer and cheesy poofs while watching re-runs of Welcome Back Kotter. Ain’t no shame! But, if you’re like me and Mondays kind of kick your butt, I would encourage this awesome ritual to help you through the week.

This risotto is nice to prepare with someone, a friend, lover, child, parole office, siri, you know whoever is hanging in your kitchen with you. Okay, the last two maybe not (especially not siri, as I refuse to participate in a relationship with an electronic voice), but it is risotto, so having an extra human hand to stir or pour in more liquid is always nice, n’est-ce pas?

You can’t really go wrong with a risotto that is embedded with fresh spring asparagus, earthy cremini mushrooms, and the subtleness of fragrant leeks. Not to mention the parmigiano reggiano. Dang! I know, I’m supposed to be dairy-free, but ohhhh parmesan…. let me count the ways. The crispness of a dry white wine adds a gentle sharp edge to the dish and the lemon zest makes everything pop just so.

Wanna impress your date or your in-laws, or hell yourself for that matter, while simultaneously making the beginning of your week easier? Make this now. It’s that yum. Enjoy!

Asparagus, Mushroom, and Leek Risotto:

Ingredients:

• 2 Bunches fresh asparagus (ends snapped off and discarded) chopped into 1/2 inch pieces leaving heads in tact
• 1 Leek split in half, rinsed well, and chopped
• 2 cups sliced crimini (or your choice) mushrooms
• 3 Tbs olive oil
• 4 garlic cloves chopped
• 2.5 cups arborio rice
• 1 liter mushroom or chicken stock
• 2 cups white wine
• zest of 3/4 lemon
• 3/4 cup parmigiano reggiano
• 3.5 Tbs butter (1 of the Tbs. is for sautéing the mushrooms)
• Salt and freshly ground pepper to taste

Directions:

1. Sauté mushrooms in butter with some salt and freshly ground pepper until tender. Set aside.

2. Sauté leeks and garlic in olive oil in large frying pan over medium high heat. Once leeks are soft, pour in your arborio rice and a little of the stock. You will slowly add stock and wine alternating both for about 25 minutes or until risotto is creamy and rice is chewy. Stir continuously.

3. Add the asparagus when there is about 7-9 minutes until the risotto is done.

4. Right before serving add in the cooked mushrooms, the lemon zest, butter, parmesan, and freshly ground pepper and stir. Et voilà!