Green tea, avocado, kale and Bartlett pears.
It’s amazing how these pure simple foods can create such sweet natural flavor.
I’ve been doing a lot of thinking lately.
A lot more than I ever did when I was in corporate America.
Thinking about life.
And the simple lessons we learn from day-to-day, year-to-year, season-to-season.
I’ve always been one for taking walks and yoga to clear my mind, but lately it’s been a different kinda thinking while I walk or meditate or practice yoga.
Why is that?
Maybe because I’m getting older and not sweating the small things in life.
Maybe because I know that all I can do is be ME- my authentic self because that’s easy to sustain.
Maybe it’s because I hear from everyone I meet that my energy is contagious and I inspire them with my passion.
Maybe it’s because I took a risk and faced my fears. I realized long ago that I wanted to move forward and not be stagnant in life.
Maybe it’s because I’ve pushed myself beyond my comfort zone and invited adventure into my life.
We make fear so extract in our society but we need to take risks to see rewards. Since my sophomore year in college when I decided to transfer to a school where I didn’t know a soul, I’ve learned to face life with confidence and curiosity.
I’ve experienced so much good from this blog- the friendships I have made through this online source have changed my life and made me realize my true passion.
I can’t write about things I don’t believe in. That’s why I write about me, myself and I.
My life, my ups, my downs, my smiles and my struggles.
Two bone marrow biopsies later, here I am.
Standing strong in Manhattan with a big ol’ smile on my face.
Maybe it’s all these things…or maybe it’s just that I’ve been carving out time for me and not feeling guilty. That’s right- carving time out for Amie Jo- and feeling good about it. Because you know what? All these years I didn’t think I was worth it. Honestly. I didn’t think I was worth carving time out for myself and I thought I had to give, give, give. Don’t get me wrong, I still give but I need some ‘get’ in there too. So, I’ve been penciling in time to get a bit of rest n’ relaxation for my body and my mind.
If you’re asking yourself the same questions and wondering how to take that next step, start by doing something new on a daily basis. Take a risk. Push yourself. Explore a new hobby. Remove your hands from your eyes and go for it- visualize yourself where you want to be- and get there.
Understand that it’s okay to pivot. I pivoted. I changed my life. I went in a different direction with my job and my health- and you can too.
Seven years ago I was working at Ralph Lauren, VOGUE Magazine and the NBA- pure ol’ Corporate America. But not anymore- those days are long gone and ya know what? I’m happy.
Maybe that’s the reason I’ve been doing all this thinking lately. It’s been a year since I’ve been out and it’s feelin’ pretty good.
What do you want to rediscover and reevaluate in your life?
Okay, now onto my vegetarian soup.
Cause you’re gunna love this soupy-doupy.
This Green Tea Pear Soup is simply a form of a green smoothie-like spring soup, with a rich pear base and a smooth avocado top. It’s incredibly simple to make, doesn’t involve a stove top at all, and is perfect for nursing whatever ailment you’ve got going on, whether that’s the flu, a broken heart, or just a major sweet soup craving.
All you need is a bunch of fresh kale, a nice ripe avocado, some green tea, rosewater, a pretty vanilla bean, some maca powder and honey. O ya, you’ll also need your favorite non-dairy yogurt and fresh mint to top it off.
This soup is sweet. But don’t worry- not the sugar coma kinda sweet. Just the naturally-sweet kinda sweet.
Combine and blend in a food processor. Then, transfer into pretty soup bowls and garnish with more orange zest if you’re feelin’ fruity.
My pear recipe calls for two servings, so you can portion one for a pal or save it for yourself for later.
This soup is great for parties, especially spring or summer dinner parties as a fresh appetizer. Heck, you could even serve it as a dessert if you added a frozen banana or two in there.
What do ya’ think?
Gluten-Free and Vegetarian
- 1 bunch of kale, chopped
- 4 large Bartlett pears, chopped
- 1/3 cup rosewater
- 1 clove
- 1 vanilla bean
- 1 cup green tea, brewed
- 1 Tbsp. honey
- 2 Tbsp. freshly squeezed orange juice
- 1 ripe avocado, peeled, pitted and chopped
- 1/2 tsp. orange peel
- 2 Tbsp. chia seeds
- 1 cup dairy-free plain yogurt such as SoDelicious Coconut Yogurt
- 1/6 tsp. sea salt
- 1 tsp. maca powder
- 2 fresh mint leaves, for garnish
- Steam kale on the stove top over medium heat in steamer for 3-4 minutes or until bright green. Rinse with cold water and place into a food processor.
- Add remaining ingredients to the food processor; blend until thoroughly mixed.
- Transfer soup to serving bowls. Serve with fresh mint.