Happy Thanksliving! Yes, Thanksliving! This year my friends and I are going to order some vegan goodness from a take out place near the tree lot and celebrate life! Not only are we thankful for our lives, but also the lives of animals that we get to determine!
This year has been truly an amazing year. I started it out in Knoxville at a little party at some stranger’s house. At 12:01 I got an email letting me know I would be published in an online journal, and I just knew this would be the year of doing.
There are alot of lists out there, several I was reading this morning, about ways to avoid regrets, things to do to live an adventurous life, etc. One of the biggest changes I made in my life this year was to just open myself to the Universe and say yes to everything that came my way. The results have been fantastic!
I moved back to North Carolina, started kayaking again, ran a dessert department at a restaurant, lived in staff housing, went to San Francisco, and a hundred other amazing things. I’ve started doing yoga regularly, which is changing my life.
One of the things I am most grateful for this year is my job at the Nantahala Outdoor Center. I’ve worked seasonally for NOC for around 6 years now. It has been an up and down ride, like most jobs. This year I came back simply to see what it would be like, and it turns out to be one of the best decisions I’ve made yet. At the end of the season, I got a job in Asheville in the office. I’m learning how to be a logo and giftware buyer. I love my job, and most importantly, I love my bosses and co-workers. The job is part time and hourly, so its provides alot of freedom and flexibility still, which is perfect.
Thanks to the NOC, I’m living in Asheville with a dear friend and loving my job (which is more than half my waking time, so that’s a good thing).
I can’t figure out how to post links anymore, but if you go to google, search for the song “Don’t fight with Life”, by Osho. Its the perfect song for this year.
And now! A simple recipe. Last weekend I got back on the Green River Narrows with Rachel (my summer roommate). It was her first time and my first time in over 2 years. We had a great day. The Narrows are a blast, a fun stretch of river with boot’s, slides, holes, and good old fashioned fun.
I made scrambled tofu burritos to take on the river. They’re my new addiction. Because I’ve been moving so much lately, I’ve cut my tofu scramble recipe down to just a few ingredients then jazz it up with add in’s.
Green River Tofu Burritos
1 package of sprouted, firm tofu
1 teaspoon curry powder
½ teaspoon paprika
½ teaspoon oregano
1 tablespoon soy sauce
3 tablespoons nutritional yeast
Burrito fillings:
1 bell pepper
1 onion
3 or 4 stalks of kale
coconut oil
avocado
Corn tortillas
1) The night before, crumble the tofu and add the spices. Mix well and store in the fridge overnight.
2) Dice the bell pepper and onion, while heating up the coconut oil in a skillet on medium heat. Add the kale and sauté until soft.
3) Add the tofu and break into clumps. Let cook until its slightly crispy and warm throughout.
4) Spread avocado on corn tortillas. Add the tofu mixture with the veggies. Add salsa, etc at this point. Roll up (I find it easiest to roll in tin foil) and enjoy!
What are you thankful for today?
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