I went through a painful breakup about four years ago. I was a confused mess of a person at the time, and living alone in Adelaide, Australia on the other side of the world from most of my family and friends didn't really help things. I could have packed my bags in those following months and bid farewell to my sunny adopted home, returned to the comforts of my childhood bedroom and the faces that have known me for most of my life. But alas, making sensible decisions isn't always my jam.
Instead I stayed and endured some pretty dark days in the little one bedroom house that was now mine alone. I walked to and from work. I cried a little too often in front of my colleagues. I ate a lot of scrambled eggs on toast for dinner. Somehow, I stopped being scared of being alone at night. I leaned on some pretty incredible friends (it's amazing how friendships can blossom with vulnerability).
And I also started buying a bouquet of fresh flowers for my home every week. I'd never really been the type to buy flowers for my own house before, so this came as a surprise to me that I could show myself a little love and bring my small space to life with one little bouquet.
Nearly a year later I moved out of my house, stopped living alone and forgot to keep buying flowers for myself. But the other day (nearly 3 years later?) I was at the grocery store picking up ingredients for this recipe, specifically I was squeeze-testing the avocados, and I looked down and saw a bin of tulips and thought... I need flowers. I need some Spring in my life.
I brought them home, cleaned up the top of my dresser and placed my tulips on display. It reminded me how nice it is to do these little things for yourself: buying fresh flowers, taking a long bath, cooking a healthy & delicious dinner. These little acts of self-love can be surprisingly powerful, especially when done intentionally.
So next time you're at the grocery store, squeezing avocados and feeling a little over this thing called Winter, buy yourself the flowers.
BUDDAH BOWL WITH MINT YOGURT DRESSING
A hearty & nutritious salad packed full of simple ingredients with tons of flavour. Colourful veggies and fresh herbs full of incredible antioxidants, protein-packed tofu and yogurt, as well as everyones favourite healthy fat: the avocado! This salad makes a great weekday lunch or light dinner, and it will definitely freshen you up for Spring!
serves 3 - 4
250g firm tofu
½ tbsp coconut oil
100g udon noodles
100g red cabbage
1 large carrot
1 cup spinach
Mint yogurt dressing
½ cup plain greek yogurt
½ bunch fresh mint
2 tbsp lemon juice
Fill a medium saucepan with water and bring it to the boil. Add in udon noodles for 2 - 3 minutes until cooked. Remove from water, rinse under cold water and place aside.
Place a large frypan on medium high heat and add in coconut oil. Using a clean dishcloth squeeze liquid out of tofu, then slice tofu in half width-wise and place both pieces in the pan. Fry until crispy, about 5 mins per side. Remove from the pan and place aside to cool.
Meanwhile, thinly slice red cabbage and cucumber, grate carrot and roughly chop spinach.
Next, make the dressing. In a blender combine yogurt, fresh mint and lemon juice. Blend until smooth.
Once tofu has cooled a little, dice it into cubes.
With everything ready to go, halve the avocado and remove the pit. Scoop the avocado out of the skin using a spoon and then slice it.
Assemble all ingredients into an instagrammable-buddha bowl or toss it in a big bowl, drizzle with dressing and serve. Enjoy!
Tip: To make it gluten-free, use rice noodles or quinoa instead of udon noodles.
Tip: To make it vegan, replace the greek yogurt with coconut yogurt.