Bring Wilted Greens Back from the Dead
Lettuce wilts because it loses water. The key to reviving it is to put the water back in.
First, trim any browned parts and toss them. Fill a large bowl with ice water and submerge for 30 minutes to 1 hour. Remove the leaves by gently lifting them up from the water, blot the greens with a towel, and spin dry. This works for fresh herbs and most leafy greens.
Soaking greens in ice water does double duty—rinsing off any dirt as well as reviving. Swirl the greens in the water when you first add them to remove any flecks of dirt on the leaves. Be sure you only spin them before they soak so as to not disrupt the dirt that settles at the bottom of the bowl.
How to Build A Better Salad
Set the Flavor Profile
If there’s one rule that we live by in the kitchen, it’s that flavor trumps all. Before you get started, decide what you want your salad to taste like. Maybe there’s a specific cuisine that’s calling you, such as Thai, Greek, or Mexican. Just like planning a vacation, you have to decide where you want to go before you can figure out how to get there. Here’s a chart to guide you to your preferred flavor destination.All about That Base
Start with a few overflowing handfuls of your favorite greens, be it kale, spinach, arugula, cabbage, romaine, or a mix. These fiber-rich foods provide a nourishing foundation for your salad.Eat Your Colors
Choose vegetables that embrace the flavor profile you’re aiming for. For example, tomatoes, cucumber, and red onion for a Greek salad, or carrots, scallions, and snap peas for an Asian one. Since each color represents a different antioxidant, the more colorful your salad, the better. Raw and cooked vegetables are both fair game. If you have leftover grilled or roasted vegetables tucked away in the fridge, go ahead and tap into that stash.Add Fuel with Carbs
Now that you’ve optimized nutrient density with lots of non starchy vegetables, make sure your salad has energizing foods, too. Carbohydrates are your brain’s preferred fuel, so include some root vegetables (sweet potatoes, beets, carrots), whole grains (farro, spelt, kamut, millet, quinoa, brown rice), legumes (chickpeas, black beans, navy beans, edamame), and fruit. Keep refined carbohydrates (hello, croutons) and added sweeteners (looking at you, craisins) to a mindful minimum, as they are stripped of nutrients and offer little staying power.Power Up with Protein
Because it’s a slowly digested macronutrient, protein offers long-lasting energy. Just three to four ounces of chicken, salmon, or canned tuna (BPA-free, of course) will do the trick. If you aren’t a meat or fish eater, no sweat. Many plants, like broccoli and spinach, have plenty of protein, and whole carbohydrates, like quinoa, beans, and lentils, offer a twofer, delivering both high-quality carbohydrates and protein.Bring On the Fats
The other major salad blunder is leaving out fat. Good fats, like the kind found in avocados, almonds, and olive oil, slow digestion and boost satiety, but they also promote the absorption of fat-soluble vitamins A, D, E, and K. Fat is like the bus that transports fat-soluble vitamins to your cells. If you don’t have fat in your salad, these nutrients won’t get picked up from your gut and delivered to the rest of your cells. Remember that there are good fats and less-nourishing ones. Plants rich in unsaturated fats, such as avocado, nuts, seeds, and olives, are a great choice for salads.Dress It Up
Dressings can make or break a salad. A flavorful one can turn even the simplest of salads into a dance party in your mouth and boost the nutrient density of your meal. Skip store-bought dressings with their long lists of heavily processed and unrecognizable ingredients. Instead, revisit your flavor profile guide and whisk together oils, vinegars, spices, herbs, and aromatics that represent your cuisine of choice. Or, keep things simple, and order a Sunbasket Signature Dressing like Green Goddess Dressing, Vegan Caesar Dressing, or Sesame-Miso Dressing with your next Sunbasket order. Artwork by ekströmdesignOur DIY Body Scrub Will Leave Your Skin Feeling Berry Fresh
Oranges hog the spotlight as the go-to fruit for vitamin C, but strawberries actually contain nearly 15 grams more of this powerhouse nutrient than your basic navel does. Plus, vitamin C is as good for your skin as it is for your immune system. It is essential for producing collagen, which helps to prevent wrinkles, and is also a potent antioxidant and works to reduce inflammation and irregular pigmentation in your skin. Here we combine all the benefits of vitamin C with the exfoliating effects of sugar and the moisturizing power of coconut oil to create a body scrub that will leave your skin feeling super soft.
DIY Berry Body Scrub
Ingredients
1 cup freeze-dried berries (strawberries, raspberries, blueberries, or blackberries)
1 cup granulated sugar
1 cup coconut oil, at room temperature
1 teaspoon almond or vanilla extract, optional
Tools
Resealable quart-sized plastic bag, rolling pin, medium bowl, measuring cups, measuring spoon, airtight storage container
1. Put the berries into a resealable quart-size plastic bag, press out as much air from the bag as possible, and seal closed. Lay the bag on a work surface and gently roll the rolling pin over the bag until the berries are crushed to a fine powder.
2. Pour the berry powder into a medium bowl. Add the sugar, coconut oil, and almond or vanilla extract, if using, to the bowl. Using your hands, mix all the ingredients until well incorporated.
3. Transfer the berry mixture to a jar or other airtight container and store at room temperature for up to 1 month. Use the berry body scrub to exfoliate your skin two or three times per week.
Our Corn and Buttermilk Soup Captures the Best Flavors of Summer
Crank up the corn in this soup by making a stock with both the cut kernels and the stripped cobs. The result is a refreshing dish with an intense corn taste. The buttermilk gives it a creamy texture, without the richness of cream. It also adds some acidity to balance the sweetness of the corn. Serve this soup hot or cold; it’s delicious either way.
Corn Buttermilk Soup with Sweet Smoked Paprika and Cilantro Recipe
Serves 6 to 8
Shopping List
6 ears organic corn
2 cloves organic fresh garlic
2 or 3 organic shallots
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
¼ teaspoon coriander seeds
¼ teaspoon ground cumin
½ teaspoon sweet smoked paprika
5 cups vegetable broth
1 cup buttermilk
4 or 5 sprigs organic fresh cilantro
¼ teaspoon red chile flakes, optional
Tools
Blender or immersion blender, fine-mesh strainer, 2 large bowls, large sauce pot with a lid
1. Prep the vegetables
- Shuck the corn. Lay the ears flat and cut the kernels from the cobs. Transfer the kernels to a large bowl. Break the cobs in half crosswise and reserve.
- Peel and finely chop, press, or grate the garlic.
- Peel and finely chop the shallots.
2. Make the soup
In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic and shallots and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Season with salt and pepper. Stir in the coriander, cumin, and half the paprika and toast until fragrant, about 1 minute. Add the corn kernels and cobs, season with salt and pepper, and cook, stirring occasionally, until the kernels are starting to soften, 2 to 3 minutes. Add the vegetable broth and bring to a boil; reduce to a simmer, cover, and cook until the corn kernels are very tender and the soup is thickened, about 35 minutes. Remove from the heat and discard the cobs. Let the soup cool slightly. Stir in the buttermilk.
3. Finish the soup
- Strip the cilantro leaves from the stems.
Working in small batches, transfer the soup to a blender and puree until very smooth. Using a fine-mesh strainer, strain the pureed soup into a large bowl. Season to taste with salt and pepper. Chill for at least 4 hours, or return the soup to the sauce pot and warm over low heat until hot, if desired, 2 to 3 minutes.
4. Serve
Ladle the soup into individual bowls and garnish with the cilantro leaves. Drizzle each bowl with a little olive oil, sprinkle with as many chile flakes as you like, and serve.
Chef’s Tip: If you have an immersion blender or stick blender, use it to puree the soup in the pot after the liquid has cooled slightly.
Nutrition per serving: Calories: 120, Protein: 3g (6% DV), Fiber: 2g (8% DV), Total Fat: 5g (8% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 290mg (12% DV), Carbohydrates: 16g (5% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Turn Dinner Into a Make-Ahead Lunch
Chicken Banh Mi with Garlicky-Smashed Cucumbers
Make-ahead instructions:
- Pack sandwich components separately and assemble just before eating.
- Leave the smashed cucumbers in the plastic bag to keep them fresh and crunchy.
- If you don’t have a toaster at the office, pre-toast the rolls and place in a paper bag to keep them crisp. (Plastic will trap air and can make the bread soggy.)
- Pack the chicken in the same container as the pickled radishes and refrigerate until you’re ready to eat to give the meat a little vinegar-y flavor.
“This was absolutely to die for!! Right on point with the flavors and it was so easy to make!” -Michael C.
Pita Flatbreads with Curried Chickpeas and Arugula-Date Salad
Make-ahead instructions:
- Pack the lemon-dill yogurt in one of the reusable Sun Basket containers.
- Prep the dates, pumpkin seeds, and lemon, and pack separately from the arugula so the greens stay crisp.
- Toast the pitas at the office, if possible.
“This was indeed a really quick, highly flavorful meal. Great balance!”
-Heather L.
Mexican Street Tacos with Tomatillo-Simmered Chicken and Lime Yogurt
Make-ahead instructions:
- Warm the tortillas on the stovetop at home for a bit of that char-toasted flavor or warm them in office microwave, if you have one.
- Divide the cilantro in half before chopping it for the salsa and save the whole leaves for an easy garnish.
“OMG, I think I have died and gone to taco heaven! This was a party in my mouth.” – Steve G.
Superfast Thai Turkey Lettuce Cups
Make-ahead instructions:
- Cook the turkey at home and let cool before packing.
- Pack the cucumbers separately from the lemongrass-turkey mixture so they stay crisp.
“OMG, these were sooooo good… loved the lemongrass paste flavoring!!!! Would love to take this one when we are RVing!!!!” -Gali B.
Turkey Taco Bowls with Brown Rice, Black Beans, and Pico de Gallo
Make-ahead instructions:
- Pack the salsa in an empty Sun Basket reusable container.
- Keep this one hidden in the office fridge, it’s our #1 pick for pack-ahead, so it might be the object of some serious lunch envy.
“This dish was so delicious. I could eat it every day.” – Sarah O.
The Best of Our Super Fast Stir-Fry Recipes
When you want dinner and you want it now, nothing beats a stir-fry. Speed + deliciousness = an unbeatable combination. Here are the five that you told us you love best.
Crispy Tofu Stir-Fry with Sweet Sichuan Sauce and Jasmine Rice
A light coating of cornstarch helps get the tofu nice and crisp in this vegan stir-fry. Our housemade Sichuan sauce delivers big flavor.
“Yum!!! All of us loved it, including both kiddos. Quick and easy to make.” -Lennie M.
The classic takeout version of this dish is undoubtedly delicious, but full of “icky stuff,” as our customer Natasha T. notes below. Ours is just as delicious, but healthified using real, fresh ingredients and our custom hoisin sauce.
“It tastes exactly like the classic – without the icky stuff!” -Natasha T.
Ginger-Sesame Chicken with Sugar Snap Peas and Red Rice
Red rice adds a little something special to this simple stir-fry dish. Warming sambal oelek and our housemade stir-fry blend make it one of our healthy comfort food go-tos.
“Very delicious, the flavors are so good and different from anything I would cook, I loved trying something new.” -Maria M.
Lemongrass Steak Stir-Fry Over Cauliflower “Rice”
Swapping cauliflower for traditional rice turns this stir-fry into a perfect paleo one-pan meal. Our signature lemongrass paste makes this dish somehow both light and hearty.
“The cauliflower is ingenious and the flavors are excellent.” -George B.
Vietnamese Shaking Beef with Muoi Tieu Chanh Sauce
Janna M.(below) hit the nail on the head. This beef bowl gets its name from the traditional cooking method, which instructs the cook to shake the pan as the beef browns. It comes in as #1 on our most-loved stir-fry recipes, but don’t just take our word for it.
“The flavors were amazing, I think this is my all-time favorite.” -Janna M.
The Grate-est Kitchen Tip of All Time
When you’re looking for an excuse to eat all the tomatoes, look to a box grater. It’s all you need to turn those summer superstars into a puddle of extreme, late-summer deliciousness.
To make the easiest ever tomato puree, cut the tomaoes in half. If the tomato is small to medium-sized, cut a thin piece off the bottom—the side opposite the stem. This gives makes a flat surface to press against the grater and will help keep your fingers from getting scraped. Put the grater on a cutting board or inside a bowl, and rub the cut side of the tomato over the largest holes on the grater. After you’ve given it a couple of passes, press your palm flat against the tomato to protect your knuckles. When you’re done, toss the skin and use the pulp to make a fresh tomato sauce.
Stir a few cloves of finely chopped garlic and a few torn leaves of basil into the tomato pulp. Whisk in a little olive oil and don’t forget the salt. Toss with warm pasta and you’ve got a top contender for summer’s easiest dinner. You can use those grated tomatoes on a pizza, too, or for gazpacho or an old-school tomato soup. Spoon a little on top of garlic bread for a riff on a Spanish pan con tomate. Transfer whatever’s left to a zip-top bag, squeeze out all the air and freeze. Use it to make a pasta sauce on the worst day of winter and remember that summer will come again.
10 All-Natural Essentials for Your First Aid Kit
Sunburns, beestings, bugbites, and sleepless nights—when summer is so much fun it hurts, find relief in your kitchen cupboard.
Tummy Troubles?
Aloe Vera
We know the wonders aloe can work on inflamed, burned, or otherwise irritated skin, but did you know it can soothe from the inside out as well? Aloe, in pure juice or specialty beverage form, can help calm an upset stomach. Aloe should be consumed in small amounts and at the discretion of your health care provider.
Beesting?
Baking Soda
This pantry staple can neutralize bee venom to calm down the aftermath of a beesting. Just combine baking soda with water to make a thick paste and slather on your beesting. Don’t worry about going overboard, you can reapply every 15 minutes if needed.
Itchy Eyes?
Chamomile Tea Bags
According to Chinese medicine, the cooling effects of chamomile help to counteract the inflammatory heat brought on by hay fever and other summer allergies. Pop a few damp tea bags (used or unused) in the freezer for an easy, effective cooldown for red, watery eyes.
Scraped Up?
Coconut Oil
Because of coconut oil’s antimicrobial properties, it can be a fantastic healer for all those little weekend-adventure scrapes. After cleansing a wound with warm, soapy water, apply coconut oil and then a bandage to help fight infection and keep the area moisturized for fast-tracked healing.
Too Darn Hot?
Frozen Water Bottle
It’s hard enough to get a good night’s sleep, and when the temperatures are pushing triple digits, it can be almost impossible to fall asleep or even just relax and get comfortable. If AC isn’t available, a frozen water bottle might just do the trick. Simple to prepare (as long as you plan ahead), that ice-cold bottle feels great behind your neck. Use it to cool down your forehead, or take with you to bed.
Bugbites?
Garlic
Also effective at warding off vampires, garlic acts as a mild, natural mosquito repellent. Raw garlic is the most effective but send the bugs someplace else for dinner.
Can’t Sleep?
Lavender Essential Oil
Is all this glorious daylight throwing your circadian rhythm out of whack? Trying to fall asleep when the sun has hardly set can be challenging. Reach for a bottle of lavender essential oil for a quick sniff of this sleep-inducing scent. Pro tip: put a few drops of oil on your pillow to keep the sweet dreams coming all night long.
Allergies?
Local Honey
Sweet tip: eating local honey helps your body acclimate to local allergens, which can help curb seasonal allergy symptoms like coughing, sneezing, and itchy eyes. All of the bees in your town have been exposed to the same pollen that’s making you sneeze, so think of local honey as nature’s version of immunotherapy.
Scorched Skin?
Oatmeal
Between the sunburns, aggressive AC, and chlorine, your skin takes a beating in the summer months. Soothe your stressed-out skin with an oatmeal bath. Grind oats with a blender or food processor, and then add them to the tub. The oats melt into warm water for a soothing and luxurious spa-like experience that will help calm inflammation and irritation.
Sunburn?
Potato
Hear us out on this one. The starch-based compounds in a cut raw potato can help soothe a sunburn. Next time you’re in need of something (anything!) to help calm your fiery skin, rub an uncooked spud on your burn.
Poison Ivy or Oak?
Tea-tree Oil
The first thing to do when you’ve been exposed to any of the rash-inducing plants is to wash. Use a soap, like Tecnu or even Dawn dishwashing liquid, that can cut through the urushiol (that’s the substance in the leaves that makes you itch). The most important thing to do is to wash the exposed areas well with a washcloth. If you still end up with a rash, rub the exposed area with tea-tree oil to help reduce redness and swelling.
Our Hibiscus Melon Cooler Helps You Stay Hydrated on the Hottest Days
Sweet and tart, with a flavor that veers slightly towards cranberry, hibiscus tea makes a refreshing cooler, especially on a hot afternoon. It’s loaded with good stuff, like vitamin C, minerals, and antioxidants, and it may even be helpful in managing blood pressure and cholesterol levels, reducing the risk of cancer and liver disease. Juicy melon sweetens the deal, while fragrant fresh basil and tart sumac add to the drink’s complexity.
Hibiscus-Melon Cooler with Lemon and Fresh Basil
Serves 8 to 10
Shopping List
1 vanilla bean
1 cup dried hibiscus flowers
⅔ cup cane sugar
1 organic cantaloupe or other seasonal melon (about 3 pounds)
2 organic lemons
4 sprigs organic fresh basil or purple basil, if available
½ teaspoon sumac
Kosher salt
4 cups ice cubes
1 cup chilled sparkling water
Tools
Peeler, fine-mesh strainer, blender, large sauce pot, pitcher or large glass jar
1 Make the hibiscus tea
- Cut the vanilla bean in half lengthwise and scrape out the seeds from one half; save the other half for another use.
In a large sauce pot, bring 4 cups water to a boil. Remove from the heat. Add the hibiscus flowers, vanilla bean and seeds, and sugar, stirring until the sugar is dissolved. Let steep, stirring periodically, about 1 hour or until room temperature.
While the tea steeps, prepare the remaining ingredients.
2 Prep the remaining ingredients; make the cooler
- Trim the ends from the melon. Stand the melon on one end; using a knife, carefully remove the peel. Cut the flesh in half and scoop out the seeds; coarsely chop the fruit.
- Using a peeler, remove the zest in wide strips from the lemons for garnish; juice the lemons.
- Strip the basil leaves from the stems.
In a blender, combine the melon, sumac, lemon juice, and a pinch of salt and blend until smooth. Add the melon mixture to the pot with the hibiscus tea. Strain the tea through a fine-mesh strainer into a pitcher or large glass jar. Discard the solids.
3 Serve
Pour the cooler into ice-filled glasses; garnish with the basil, lemon zest strips, and a splash of sparkling water and serve immediately.
Chef’s Tip: To bring the tea to room temperature more quickly, pour the steeping tea into a heatproof bowl and set the bowl in a larger bowl filled with ice.
Nutrition per serving: Calories: 140, Protein: 1g (2% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 15mg (1% DV), Carbohydrates: 33g (11% DV), Total Sugars: 24g, Added Sugars: 17g (34% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
With Eclipses, Meteors, and Planets Gone Rogue, August Promises Big Changes
With six planets in retrograde and the third eclipse of this summer (a partial solar on the 11th), we’re in the midst of an ongoing season of powerful changes that will play out over the next six months. With Mercury (planet of the mind) and Mars (planet of drive) moving backward, you’ve got another month to take time to figure out your next step. Try not to bicker and be careful of accidents, as they may be more prevalent this month.
By Lisa Lisa and the Star Jam
LEO (July 23-Aug 22) It’s all about you, Leo. No, really. With a solar eclipse in your sign, a chance to shine your light in a new direction is unfolding around your self-image and is set to roll out in about six months. In the process, you may find old attachments slipping away—let them go. When you blow out your birthday candles, imagine that your wish has already come true (write it down to make sure it’s clear) because you have ten times more energy to materialize what you want now. Just take it easy around the eclipse and enjoy your birthday celebrations; you’re almost ready for your closeup and so are we.
VIRGO (Aug 23-Sept 22) A new vision is on the verge of breaking through the veil of your unconscious. Going deep to tap inner resources and recharging your batteries opens uncharted pathways that support you moving forward over the next several months. Toward the end of August, earth signs (that includes you, Virgo) get a boost that could ground material concerns in fresh forms. As you listen to your intuition, you find you’re being carried by a stream of kindness and compassion that infuses your relationships with meaning and inspiration.
LIBRA (Sept 23-Oct 22) Your popularity and stock soar this month as you attract the people and resources you need. As fresh blood pumps life into your social network, you may find yourself in a newfangled role: out in front and creating community. You might well land the raise, dream job, or perfect assignment you’ve been vacillating over. For those on medication or struggling with dietary or health concerns, you could discover an alternative treatment or miraculous solution to the problem. Toward the end of the month, a conflict that’s been percolating in your relationship over family issues may come to the surface. Much to some peace-loving Libras’ surprise, an epic fight often clears the air, and brings more harmony than avoiding rocking the boat.
SCORPIO (Oct 23-Nov 21) In these topsy-turvy times, this may be your last chance for a while to turn your life around. Luck is still on Scorpions’ side and grace and ease are in your court, too. Practice this mantra, “Things will work out for the best.” While homefront projects may be a bit sluggish (think: the trim and siding still aren’t finished), try to keep your eyes on the prize career-wise. It is likely you’ll experience unexpected progress professionally. You just may discover that having faith in life is not a sign of weakness.
SAGITTARIUS (Nov 22-Dec 21) A retrospective around your beliefs is causing always-on-the-go Centaurs to slow the pace and reconsider what you think you know. A surprising nugget of knowledge could disrupt a long-held truth and shift you in a fresh direction intellectually. Structuring your finances in a more cutting-edge way supports your day-to-day operations and enables you to blaze fresh trails literally and philosophically. Grab your backpack and renew your passport. Westward ho!
CAPRICORN (Dec 22-Jan 19) Where there has been a halt in construction, soon there may be an unexpected jolt that syncs up the tried-and-true with the new-and-different and gets the cranes moving in more streamlined fashion. A realization in your house of shared resources shines clarity on how to scale your investments and shore up your confidence to shake the big trees. When you think big, you raise the stakes and start acting like the mogul you’re meant to be. With Mercury retrograde for most of the month, just be sure to read the fine print when signing any contracts.
AQUARIUS (Jan 20-Feb 18) The lunar eclipse in your sign at the end of last month and the solar eclipse this month in Leo magnifies the Me versus We axis. A change in perspective illuminates your relationships; you’re starting to realize that as you allow yourself to shine, you strengthen your ability to be a better partner. Meanwhile, your unconscious mind may be playing tricks but that’s part of the process; be patient, and perhaps find a good therapist to help you clear up any confusion. A disruption or sudden change of address may eventually bring more freedom, and could move you closer to the way you want to live.
PISCES (Feb 19-Mar 20) A shake-up around your health or work routine might feel unsettling, yet it’s the impetus needed to start a healthy lifestyle program. Meanwhile, that soft dreamy side of you sweeps in mid-month and whisks you off to a literal or proverbial tropical island. Take that break. You need to replenish your spirit in the blue hues of water and sky. At the end of the month, a full moon in your sign highlights your image, casting a subtle glow.
ARIES (Mar 21-April 19) With your ruler still in retrograde for the better part of the month, slow your racing to the top if your aim truly is mastery. Take advantage of the lower gear by reviewing how you got there and what you might like to change in your self-expression. A turn of events in your love life prompts you to step into a leading role, where you’re the star of the show. The downshifting also allows you to listen to your intuition. As you tune in, you can tap boundless reserves of imagination and inherited resources. A nice change for Rams, finish the summer in a super chill campground surrounded by wilderness.
TAURUS (April 20-May 20) This summer, most Bulls have been less inclined to venture far from familiar pastures. Use this time to further your studies. An advanced degree can lend legitimacy to your newly minted self. Mid-month, a shift in circumstances could land you a different place to live. Those getting ready for retirement may find an ideal community where you can roam in peace among friends and lovers.
GEMINI (May 21-June 20) Remember that anti-drug campaign from the eighties with the egg frying in a pan? Okay, this month’s not quite that bad…but with your ruler moving in reverse in your houses of the mind and communications most of the month makes for a double whammy for mentally inclined Twins. Switching into review-mode should do the trick. Spending the retrograde period revising written content and practicing speeches can turn around the way you communicate. It’s an opportunity to step beyond your familiar role of throwing in your two cents to lead the conversation. All the while, a combination of unexpected revelations bubbling up from your subconscious and an underlying grounding influence can stabilize your genius. You might just tap a resource that can carry you through lean times and eventually become the foundation for one of your many dream job ideas.
CANCER (June 21-July 22) Many of you crustaceans are still hunkered down from last month’s emotional rollercoaster, having retreated to your shells to avoid the onslaught of further annoyances, like car break-ins and power outages. Yet with the solar eclipse signaling a fresh start in your money house, now may be your chance to reset your finances and take better care of yourself. Just make sure you get that pay bump in writing. At the end of the month, come out! The full moon lights a pathway toward a dreamy destination that will both feed the romantic in you and jump-start your creative juices.
If you know your rising sign, read that, too; it’s often relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
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