Self Nourishment – Vietnamese Vegetable & Noodle Salad with Salmon

I finally sat down to eat lunch. Its 2pm and I have been running sign 6am. There is always so much to do. Some days it seems like too many things need my attention.

There has been a lot on my mind. The tectonic plates of the universe are shifting, and I feel every movement down deep into my bones. It has been a couple of weeks now… since Lion’s Gateway, there has been so much happening in the mundane and spirit realms.

I am overwhelmed and feeling a great distance between me and those I value.  It wasn’t intentional to distance myself. It just happened as I became overwhelmed, and change became evident.

A thousand voices are speaking to me all at once. The universe is calling to me, and I feel like there is too much information to comprehend. Naturally, with this much overload, I would seek solitude. What do I tell people? How do I connect with them when I have so much going on in my head? How could I express what I experience? I can’t articulate any of it. I am simply overwhelmed.

Each night my dreams are vivid and plenty. I wake up exhausted, feeling like I never slept. I remember Divine voices speaking to me of significant change and upset. They show me things I fear to know. Transformation is coming, and I am scared of making mistakes.

As I try to decipher and understand, I feel like it is time for me to be nourished. I give of myself, my time, and my energy so freely, yet many do not reciprocate. The sentence, “Don’t swim oceans for those who would not step over a puddle for you,” resonates clearly.

Who do I rely on when my knees buckle? Who will hold me up when I am too weak to stand? Who will support me when I can no longer support them? The answer always comes back to me. I am the one who I can rely on. No one else can do this but me. Of course, how could I expect anyone to hold me and support me? If I cannot express to others my needs, they cannot support me. No one is going to probe and dig until they understand my needs. Naturally, over the years, I have learned to become my own support.

In times when I need to feel supported, and I need to come back into balance, I have turned to food for comfort. BUT in the past, I would have turned to chips and ice cream, but I have decided to support myself differently. There is something meditative and restorative in chopping, cooking, and plating. There is something euphoric in taste and aroma. I have decided to nourish myself – mind, body, and soul. I mean, genuinely nourish myself. As a Kitchen Witch, this makes sense. The process of choosing my ingredients, preparing them, and then enjoying them are my ritual.

If you require nourishment, I hope I can help. When we begin to bring ourselves back into balance taking, one step at a time is a great idea. Maybe you would like to start with the body. Maybe the body is crying for attention, and once that imbalance is addressed, you can move on to the mind – then the spirit. Or perhaps your spirit needs attention first. No matter the order, start somewhere and work your way into supporting yourself.

Below is the recipe for this Vietnamese style vegetable salad with Salmon. Today I am using the recipe to support myself. I hope it will also help support you.

Blessed Be.

Vietnamese Vegetable and Noodle Salad with Salmon

This is a great dish for nourishing your body. You can easily omit the salmon to make it a healthy and deliscious Vegan meal.

Course Main Course, Salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Leandra Witchwood

Ingredients

Dressing

  • 3 shallots Diced
  • 3 Jalapeno Peppers Diced
  • 1 T sesame seed oil
  • 2 T tamari or sy sauce
  • 2 T honey or maple syrup
  • Salt & Pepper to taste

For the Salmon

  • 3 shallots Diced
  • 1 T sesame seed oil
  • 2 T tamari or soy sauce
  • 2 T hone or maple syrup
  • Salt & Pepper to taste
  • 1 T olive oil

The Salad

  • 1 package Rice or Bean Noodles Black rice noodles, plain rice noodles or black bean noodles are great options.
  • 1 carrot julienne cut
  • 1 red bell pepper julienne cut
  • 1/4 purple cabbage sliced very thin
  • 1/4 C basil leaves sliced very thin, chiffande
  • 1/4 C cilantro leaves chopped
  • 1 C lettuce chopped
  • 1 zucchini shaved
  • 1-2 C sprouts
  • salt & pepper to taste

Instructions

  1. Prepare the dressing, whisk​ together the ingredients, ​season,​ and ​set aside​.

    Cook​ your noodles by following the packet instructions. Drizzle with a little extra sesame oil and place in the fridge.

    Next mix together the ingredients for the salmon marinade and pour over the salmon. Place in the fridge for at least an hour. After an hour heat a cast-iron skillet or your grill to medium heat. Add your salmon and cook to desired doneness.

    While your salmon cooks you can chop and prepare your salad ingredients. Add each ingredient to a large bowl with the cooked noodles, Drizzle​ with the dressing, add the salad ingredients - ​toss​ to combine.

    Plate with your salmon and enjoy!

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