I have a tendency to (sentimentally) preach about the importance of noticing beautiful things in daily life in order to overcome joy-consuming low mood and boredom. People blame my often annoying happy attitude on the ‘latinamericanism’ but everyone knows I have quite a mixed heritage so I wouldn’t be so sure. Stopping and appreciating what would otherwise be insignificant, requires only our willingness to do so and can indeed contribute to some emotional tranquility, very much needed in the hecticness that overflows the city. Mindfulness is so trendy now and there is so much written nowadays about it and so many approaches, resources, apps, support groups and self-help tools that makes finding out about it overwhelming in itself. My take on it is quite simple though: look up, stop, absorb, smile.
A couple of days per week I work in one of the most chaotic of London’s boroughs. It’s busy, noisy and with the ocasional stabbing. I like it though, despite the cannabis smell in the park, as there is a fruit and vegetable market in the high street every day and on my break I go for walks in search for cheap avocados and just to be as curious as a foodie can be. The other day, whilst looking up I found bowls of green tomatoes, which I’ve never seen before, perhaps for not noticing enough but possibly because they were simply out of season- if there is such thing as ‘unripe fruit season’. It may be quite basic but I was able to find my daily beauty dosis in the Autumn fallen green tomatoes. I doubt that staring at fruit bowls is at the heart of mindfulness practice yet it’s all about being able to get away from yourself, at least for a moment and to contemplate.. or cook! This is my attempt to preserve the instant.
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| © The Teaspoon |
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| © The Teaspoon |
Ingredients
4-5 heirloom tomatoes, sliced
A handful of heirloom cherry tomatoes, sliced if too big
sea salt
freshly ground pepper
For the Parsley pesto
A handful of fresh parsley, roughly chopped
2 tablespoons pine nuts (you may use walnuts, almonds or nuts of your preference)
5 tablespoons extra virgin olive oil (the better the quality the better the taste)
1 garlic clove
Directions
In a food processor or blender, place the pesto ingredients and process until smooth. Set aside.
Place the tomatoes in a bowl with 2-3 tablespoons of the pesto. Season with sea salt and freshly ground pepper. Serve as a light main or as a side dish, up to you!
Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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