I got my certification as a yoga instructor and have been having classes 3 times a week at my house. This has been a great blessing in many ways: the exercise is easy for me to do with FM and doesn't stress my body like walking or biking, although I did do a lot of biking in the height of summer. It also helps to keep my stress, anxiety and blood pressure down because we always do a few minutes of meditating after our workout. This helped me through some rough moments! Tremendously!
But I still couldn't find the energy to get outside and pull weeds and water and do all the things you need to do with a garden. We have a large area for one and that may have been a bit daunting, which in turn overwhelmed me. I barely kept up with the few flower pots we had.
I did, however, pick strawberries from our already established plants. And I planted some pepper plants in pots on my front porch. (Peter Piper picked ...) Does that count?
So, with all this behind me, I resolve to do better this coming year. Does that sound familiar? Ugh, it does to me. I really need to find a way to actually DO better, rather than just put it on my list. Anyone have any ideas on how to keep up your resolutions? That would be a great topic around the end of December! Email me if you have any fun things to share! sopositivelyhealthy@gmail.com
So here are a couple things I like that are yummy as well as healthy. First off, if you know me you know I love spicy stuff. Recently I made a couple spicy recipes that I'm sure lots of other people love as well.
The first was salsa. I just made some fresh salsa and canned it. That will be gone soon, you can count on it. The other was the spicy carrots, like they serve with your tacos at taquerias and really good, authentic Mexican places. Recipes below.
Who knew vegetables could be so fun to eat?
Cheers and hugs!
Denise
Spicy Carrots
6 to 8 carrots, peeled
2 large onions
6 hot peppers, green and red, washed and trimmed
6 cloves of garlic, peeled and divided
1/4 cup canning salt
2 1/2 cups distilled vinegar
2 1/2 cups water
Pint size jars and lids
Cut carrots, onions and peppers into chunks (size depends on what you prefer).
Combine salt, vinegar and water in a medium sauce pot. Bring to a boil.
Pack carrots, onions, peppers and garlic into jars, leaving 1/4-inch head space.
Ladle hot liquid over veggies, leaving 1/4-inch head space.
Remove air bubbles. Adjust caps.
Process pint (or quarts) 10 minutes in boiling water bath. Add 10 minutes for high altitude.
Let jars sit for 2 weeks before eating, to give carrots time to absorb flavors.
