Deep Gratitude
May 19, 2023
RECIPE: Roasted Harissa Pumpkin Seeds
The last 21 Days Every Day blog I wrote was about one of my “food rules:” Enjoy everything you eat, fully.
Today is a corollary: have deep gratitude to every being who played a part in getting your food to you.
This is a beautiful practice that honors and affirms the complex web of life that is represented on your dinner plate.
There are many layers to this practice. I try to begin every meal with at least the basics: deep and profound gratitude for the plants and animals that I am eating. Life sustains life. I give thanks to those whose life force energy is becoming part of mine.
Once a week or so I will spend a much longer time reflecting on as many of the contributors I can think of: the microbes in the soil that nourish the plants (and the animals that eat them), the sun that gives energy to the plants (and the animals that eat them), the farmworkers and farmers that tend and harvest, the butchers, the drivers, the factory workers that create and package canned/boxed/frozen foods, the workers that made the packaging, the grocery store workers, the restaurant workers….drill it down layer upon layer.
Eating with gratitude is to imbue the act of self-nourishment with grace and love.
How you eat matters. As much - and perhaps more - than what you eat.
With deep gratitude to all who nourish and sustain me,
Kirstin Lindquist
21 Days Manager, Owner
Incredibly simple with a big flavor punch. Fantastic snack!
- 4-8 servings
- 2 T coconut oil
- 1 cup raw organic pumpkin seeds
- 1 teaspoon harissa powder
Directions
- Sea salt - start with ⅛ tsp. Adjust to your liking.
- Heat the oil in a small pan until it crackles.
- Toss in pumpkin seeds and stir constantly, when they start popping add spice and salt.
Total cook time is 5 minutes or less.