I’m in a hustle season right now.
Several years ago, when I had a tiny baby and was lamenting the fact that some days my biggest accomplishment was getting us both clean and dressed, a mom a bit further along in the journy reassured me that this was just one season of life, and that it would pass in its own time.
While not the immediate fix answer I was hoping for, it was still comforting. The same way that I could not will the Earth to spin faster and turn spring into summer or winter into spring, that season of my life would continue and pass at its own pace.
I find this is true of owning a business, too. Some months I glide along at the perfect pace. Everything is organized and I am productive. I have set healthy boundaries and feel good about the amount of time I spend working versus playing versus caring for my family.
And then there are months like this one.
It’s a little ironic that in order to take a vacation, I have to work double time in the weeks leading up to it. I’m trying to launch a podcast, so I’m attempting to record six months worth of interviews in about two weeks. I’m working on selling my signature program, which requires extra emails and phone calls to prospective students. I’m also reaping the rewards of steady marketing, talking to prospective clients and onboarding new clients — all while trying to keep up with my regular workload.
In short, I’m hustlin’.
Two weeks ago, my dear husband, noticing said hustle (he gets points just for that, I think) offered to go to the grocery store for me. This is practically novel, because I am almost always the one who does the shopping. (I kind of like it, so it’s no hardship.)
So, I passed him my list and off he went to Whole Foods with our daughter in tow.
He did great. He was especially proud of himself that he remembered to get ham for our Easter brunch even though I had not remembered to put it on the list (see: hustle).
He also brought home two gorgeous bunches of carrots, tops still attached because they were on sale.
There’s a myth that carrot tops are poisonous. I suspect it started because they look an awful lot like poison hemlock (which is, as the name suggests, poisonous). But they’re not poisonous, and in fact are quite tasty.
Which I discovered when I made this recipe: it’s a grain-free, carrot-full take on tabbouli, and it’s delicious. I served it alongside some leftover braised lamb, and it made a quick, tasty dinner (see: hustle).
I’m big on veggies. Especially in season.
And reducing waste.
And trying new things.
And eating fewer refined carbs.
This recipe satisfies all of those requirements. Plus it’s awfully tasty.
Ingredients
- 2-3 large carrots – well scrubbed & roughly chopped
- 4 cups of carrot tops – well soaked to clean, very rough chopped, discard thick stems
- 1/4 to 1/2 cup of fresh mint, very rough chopped – amount to taste
- 1 medium onion, finely chopped – or use scallion
- 1-2 cups medium tomatoes, diced (or 1 can diced tomatoes)
- Chick peas – 1 can rinsed
- juice of 1 lemon (about 1/4 cup)
- 1/4 cup extra virgin olive oil
- Salt & Pepper to taste
- Garlic Clove – finely minced (optional)
Instructions
- Roughly chop carrots, carrot tops, onion, and remove mint leaves from stems.
- Process carrots in food processor until they have the texture of a large bulgur grain. Set aside.
- Finely chop carrot tops, onion, and mint in food processor. (Do not liquify!) Add to the carrots.
- Add diced tomatoes, and other optional ingredients if so desired.
- Add dressing and toss to combine well.
- Chill and marinate in the refrigerator before serving for best taste (but it tastes great right away, too!).
Promotional consideration for this post provided by Whole Foods Markets.
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