◊ Elderly

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Dear mom,

My letter was a commitment to not saying sorry and you came back with a whole apology manifesto. You’re old. For someone who still caters meals for 25+ people, still stays up past midnight, still goes to loud concerts, still walks miles at 6 am, still carries vodka miniatures around in your purse, you’re old. You’re allowed to complain about it.

Maybe all your complaining is coming out now because you held it in for so long. I feel like during your working life, you were too busy to pay attention to your feelings. When you slowed down, you learned how to stretch and sense your muscles and realized they hurt? I don’t know. My muscles hurt often. I think I act the most elderly between the both of us.

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You and dad having more stamina than I do when it comes to staying out late partying. I get sleepy. Or worried. Either I’m too lame for my age or you’re too wild for your age.

Health is tricky. I want to preserve my body and enjoy my life without becoming too nutty. I want to run long distances + I want my knees to work for a long time. I want to eat everything + I want my body to be able to do everything. I want to have fun all the time + I want to be functional and productive all the time. Balance isn’t really my thing though.

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I’m in the airport on my way home for a quick visit before heading out of the country again. I’m way unprepared and still have a long list of to-do’s trailing me from this past semester. So feel free to complain all you want… I’ll have my headphones on in the other room hunched over my computer like a normal super cool 27-year-old on vacation. Going wild.




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Speaking of health and balance and that thing you call moderation, here’s a recipe that meets all the requirements: vegan, gluten free, paleo, grain free and completely raw. I made it as a healthy alternative to sticky holiday sweets…  in reality it functioned as a good addition to them. #yolo

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Raw Pumpkin Pie Puree

  • 1 ½ cup pumpkin seeds, soakedProcessed with VSCOcam with c1 preset
  • ½ cup almonds, soaked
  • 1 cup unsweetened coconut (shreds/chips)
  • 1/3 cup water
  • 4 – 7 dates depending on desired sweetness (I go with less sweet)
  • 1 inch piece of fresh ginger (more if you like a little kick)
  • 1 tsp cinnamon powder
  • generous dash of nutmeg
  • generous pinch (or 2 or 3) of good salt

Immerse nuts and seeds in water and let soak for at least 7 hours (or overnight). Drain and rinse well. Add all ingredients to food processor and blend until creamy. It takes time to break up the coconut, so keep pureeing until you get a creamy consistency. Add more water if the mixture gets stuck.

Processed with VSCOcam with g3 presetI made a ton of this stuff toward the end of the semester. I brought it to class as a dip with sweet potato chips, and then to friends with chopped apples. My roommate stirred it into oats for a creamy, spunky porridge. One friend said she ate it with a spoon like cookie dough. I enjoyed it with sweet persimmons, blended into my spinach smoothies and, as always, a garnish atop my yogurt bowl.

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