DISCONNECTING TO CONNECT: A LENT HIATUS



It has been almost a week since Lent started.  A week when I have been pondering what the season truly means for me and how I can make a more in-depth connection with God.  Because truly this season is about connecting with Him, recognizing the sacrifice He made for us to redeem us from the sinful nature the fell upon us in the Garden of Eden.  A sacrifice that pierced his body so that we can later rejoice in His resurrection.  

After much thought I realized that in order to feel come connect... I have to disconnect.  Even when I try to be in His Word and reflecting on His love for us, I feel like there is no real quiet to just be in Him. And so, I have decided to disconnect from social media, including this blog until after Lent. Consider it a hiatus of sorts.  I will be back and I hope you will join me back when I come back.  



Until then, be blessed and may the immense love of God Almighty guide you through the season.  Love, M.

Before I go, I want to thank Charlotte from Waltzing Matilda for allowing me to use her photo.  Isn't it graceful and peaceful?  I think it beautifully captures the quietness and meaning of the season.

A VEGAN QUESTION TO PONDER + ROASTED WINTER ROOT VEGGIES SALAD



This past week I was in a roasted roots veggies kind of mood.  Have you ever felt your body just needs veggies?  That was me.  And as I prepared the super easy salad, it struck me that I have been eating a lot of vegetables, fruits and grains-- but no meat.  I did the math and the last time I had meat was two weeks ago.  And then two weeks before that I also had meat. 

Hmmm... I am not a vegan not try to pretend to want to be.  It is just not my thing.  I am a hard core carnivore.  But I find it interesting that I have been eating mostly vegan for weeks and it just seemed natural to me.  I did not even notice it. And I have to admit that I have not had any digestive problems like bloating which can happen sometimes when I eat meat.  Am I becoming an accidental vegan?  






I am not sure how that would jive when I get married to Mr. Meat and Potatoes and since I love a good steak myself.  Still, for now I am letting my stomach guide what goes into it which after weeks of being ill, is asking me to be gentle.  And this recipe today is definitely in the gentle category.  A beautiful salad perfect for the cold winter days.  Comforting and delicious.  Naturally sweet and caramelized root veggies pair perfectly with the slightly peppery taste of the curly frisee lettuce.  Some say the leaf is bitter but to me it is more peppery.  Dress with salad with a herbs vinaigrette and you have a salad that you will enjoy.


ROASTED WINTER ROOT VEGGIES SALAD
By Maria C.
Serves 3-4

1 head of frisee lettuce, washed and trimmed
8-10 baby carrots, stemmed
8-10 baby red beets, stemmed and peeled (you can use normal beets and quarter them)
2 large golden beets, peeled and cut into quarters
8-10 radishes, stemmed and cut in half
2 tbsp olive oil
1 tbsp red wine vinegar
Maldon salt
Pepper

For vinaigrette

1/1 cup olive oil
4 cloves of garlic
1/3 cup cilantro
1/4 cup parsley
Maldon salt
pepper


Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or silpat.  Place the veggies in a bowl, add olive oil, salt and pepper to taste.  Pour the bowl content on the baking sheet and spread evenly.  Bake for 35-40 minutes.  

For vinaigrette: in a mason jar combine all the ingredient and mix well.  Drizzle over the salad before serving.  ** I like to make this about 30 minutes to 1 hour before serving.