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New on The Resilience Blog
Crossroads, Transitions, Limbo: Successfully Navigating
In-Between Times
 Recently, I saw the movie Inside Out – the latest and, in my opinion, the greatest Pixar film yet. I’ve not been able to stop thinking about it; especially the main character’s journey through turmoil after her family relocates to San Francisco.
Back in Minnesota, Riley was a happy, popular preteen, excelling in hockey and a willing foil to her dad’s goofiness. In San Francisco, she loses everything that has defined her, save her family. Yet they don’t understand Riley’s despair. They just want her to be “happy.”
We, on the other hand, are privy to goings-on in Riley’s “Headquarters,” the seat of her emotional world, where Joy, Sadness, Anger, Disgust and Fear orchestrate her every waking hour. Through this clever device, we can see how often we are at the mercy of conflicted emotions, particularly when life throws curveballs our way.
Feeling a tangle of anger and sadness, yet having neither the tools nor perspective to handle it, Riley decides to run away.
How do we cope during similarly difficult times?
Read on…
Eating Seasonally for Summer: Watermelon, Feta and Arugula Salad
 Summer’s easily my favorite season. I was born in July and have always loved the fruits and vegetables harvested this time of year – stone fruits, watermelon, cucumbers, kale, other dark greens.
In Ayurveda, eating seasonally through the hot summer months means favoring lighter, cooling foods that help to maintain a balanced constitution. I’ve found it also goes a long way toward curbing sugar cravings. After I began to cultivate my taste for berries and other whole fruits many years ago, simple sugars became abhorrent to me.
And oh, that sweet, juicy burst of flavor when you bite into a ripe peach or plum! I feel like a kid with the juice running down my chin – and relish every bite.
Here’s a favorite summer recipe – easy and delish. May you relish every bite!
Ingredients
Baby arugula – one 5 oz. package
8 c. seedless watermelon, cubed
Feta cheese – one 7 oz. package, crumbled (I prefer Trader Joe’s light feta.)
2 tbsp. balsamic vinegar glaze (If unavailable at your local market, just boil 3/4 c. of balsamic vinegar in a small saucepan for several minutes, until it reduces to about 3 tbsp.)
- Arrange arugula over a large platter.
- Scatter watermelon over the greens, and the feta over the watermelon.
- Drizzle with balsamic glaze and sprinkle with pepper.
- Enjoy!
Adapted from recipe originally published in Bon Appetit
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