‘Now there is nothing left but to keep dancing’
I don’t know if it is human nature or the way of life on earth, but we rarely become all of who we are until forced to do it. Some say that something in us arises to the occasion that there is as, as Hemingway called it, ‘a grace under pressure’ that comes forth in most of us when challenged.
This reminds me of the story of Ted Shawn a young divinity student who was struck with a bout of diphtheria and left paralysed from the waist down at the age of 19. From somewhere deep within came a voice calling him to dance. With great difficulty he quit divinity school and with the help of his physical therapist became a dancer, debuting in 1913 as a ballroom dancer and eventually contributing to the birth of modern dance through the creation of an all-male dance troupe in 1933.
Whatever crisis we face, there is a voice that speaks beneath the pain, if we can hear it and believe it, it will show us how to return to who we truly are.
What is your inner voice saying to you?
The recipe…
This is an easy recipe and a good was to get your broccoli or any other greens in. The broccoli is put under pressure from the heat and the result is a nice crispy browning. The rice is there as a textural crunch but can easily be substituted with peanuts, sunflower seeds or croutons. The sauce is delicious and can be doubled and used as a for other dishes.
Ingredients
- 2lbs broccoli, cut into small florets
- ¼ cup olive oil
- ¼ cup creamy peanut butter (or seed butter)
- ¼ cup boiling water
- 2 tsp. rice vinegar
- 1 tsp. tamari
- 1 tsp. maple syrup
- ¼ cup puffed rice
- Broccoli microgreens or other (optional)
Method
- Preheat your oven to 425F
- Place the broccoli on a baked tray with parchment paper
- Drizzle oil, salt and pepper, toss and bake for 20 minutes or until crispy
- While it roasts, make the dressing
- Combine the peanut butter, water, vinegar, tamari and maple syrup. It will look odd at first but keep whisking and it will become smooth
- Once the broccoli is cooked, transfer to a serving plate. Drizzle with the dressing, sprinkle the puffed rice (or peanuts if preferred) and microgreens (or cut scallions)
