Spring Has Sprung; We’re Ready for Action but Not in a Rush
As trickster Mercury moves forward he passes the retrograde baton to lucky Jupiter on the 10th, with Pluto and Saturn following suit at the end of the month. Over the next four to five months, all three of these planets will slow things down, asking us to reconsider the progress we’ve made so far this year. So, while some folks may have the Springtime urge to lunge ahead and start something new, things won’t really get moving until after the 17th. Listen closely, and pay deep attention so you can move forward with intention when the light turns green. It’s the tortoise, not the Easter Bunny, who wins the race this month.
Balancing relationships is where you’ll get the most bang for your buck this month. As the new and full moons in Aries and Libra highlight the tension between self and others, consideration of the way we interact gives way to richer, more meaningful progress.
By Lisa Lisa and the Star Jam*
ARIES (Mar 21-April 19) Those born during the sign of the warrior have a reputation for knowing what they know and not really caring about what they don’t; actions speak louder than words in the Rams’ playbook. Yet, this month you’ll not only do best to step back and listen to others, but also to take notes. It’s natural to want to spring into action during your birth month, just wait until you’ve collected enough data, come up with a contingency plan, and tested your theorem. Then after the 17th, shake off any inertia, step into the present without fanfare, and watch the doors swing open. We know such impediments inhibit you action-minded signs, but it looks like your most important work this month is downtime, with the intention of checking in with your deepest self before you hit the trail.
TAURUS (April 20-May 20) While spring may conjure images of bulls strutting their stuff in front of the herd, the grass is greener on the metaphysical side of the fence. Dust off that yoga mat for a revamp on your daily practice and feed your brain with positive thoughts. It’s laughter and mirth that’s most likely to revitalize your body and soul throughout April. Should any issues crop up around money, you may need to reign in your investments. This is not a time to overspend or indulge in retail therapy; keep the credit card in the safe. Toward the end of the month, you may feel the urge to break free of all the shoulds. Go for it! Let yourself blossom into your fully unique you.
GEMINI (May 21-June 20) With energy to burn, you’re stoked and ready to go. The time is ripe to get physical, but don’t go it alone. Tap your new best friend for the latest marathon, triathlon, or tough mudder. Whatever the event, it’s bound to be fun and just the beginning of a season of high-intensity athletics, if you so choose. This is all good news, as getting involved in fresh challenges will help you to forge a new social circle of like-minded, high-energy folks. Further shake off the winter blues by hitting the road with a good friend or two. Adventure is calling, and the full moon on the 20th will have you blazing new trails. You’ve been delving some unusual depths for a while, Twins, and one way to recharge is to let loose and enjoy yourself.
CANCER (June 21-July 22) It’s time to release the mental detritus through journaling your heart out along with any form of spiritual exercise. Whether it’s shraddha yoga (funeral yoga), qi gong, or any one of the hundreds of options out there these days, just plug into one for that emotional heave-ho. Once you do, you’ll see some refreshing shake-ups in your career as well as space clearing around your homefront. Maybe you’ll be replacing the void with more exciting ideas, like trip-planning or publishing a novella. Toward the end of the month, the cosmic omens favor getting outside your comfort zone and connecting with folks beyond your usual cast. Come out, come out, wherever you are, Crabs. The rest of the ocean wants to meet you.
LEO (July 23-Aug 22) Lions will be plugged into their pride this month, getting energetic support from their social circles, hosting community meetings or a full-on regal banquet. Once you’ve completed the circle of reciprocity within your coterie, you may head off on a journey of the mind, exploring something rather esoteric on the continuing ed menu, or a buried gem in your psyche via dream analysis. For the roaming cats, you may find yourself yearning to hop on a plane to a faraway land. Either way, you’re looking for something deeper and more intimate this month. Mellow kitties on the quest for greater meaning may employ creativity or rediscover play on the path to enhanced self-expression.
VIRGO (Aug 23-Sept 22) Hardworking Virgos are motivated now more than ever to step on the gas in their career trajectory, with your energy best spent in projects where you are the boss or going solo. Meanwhile, major developments around shared finances and investments nudge you to start a financial plan or open joint savings. Now’s the time to file your taxes, as you may get a big refund. New insights into your partner (and yourself) pave the way to greater trust and deeper intimacy, as you’re willing to share more of yourself and your resources. Your sharper edges soften, this month; and a kinder, gentler side emerges which makes you just plain fun to be around. For single Virgos, this sweetening attracts potential partners. Later in the month, your earning power could pick up. And don’t be surprised if you suddenly find yourself flying off to Bali for a seminar or Earth Day project.
LIBRA (Sept 23-Oct 22) Who said you can’t write a book in two weeks? This month, you can. Or if you’ve already penned your memoir, you might travel to promote it. If publishing isn’t your jam, you may find teaching, learning, or sharing what you’re passionate about brings deeper meaning into your life now. On the relationship front, a new perspective around partnership shifts how you relate one on one. Your mirroring neurons are fired up. Instead of monkey see, monkey do, it’s more like monkey see, monkey feel. And as you refine your social intelligence, you become a more empathetic and responsive partner. For unattached Librans, romance is in the air. Later in the month, look for an unexpected windfall, perhaps in the form of a sizeable tax refund.
SCORPIO (Oct 23-Nov 21) This month Scorpios’ intense drive is directed at exploring the deep mysteries. As you plumb the hidden meanings behind life and death, you’re better able to make sense of your existence. At the same time, you’re called to do some soul searching around the sensitive realms of finances and worthiness. Familial patterns, especially around money and security, get stirred up and you can do some good healing work this month. In reassessing your values, you take a more realistic look at your earning power, what you do to make a living and how it aligns with your beliefs. Meanwhile, a new approach to balancing your body, mind, and spirit helps you connect the dots between your mental and physical health for optimum functioning.
SAGITTARIUS (Nov 22-Dec 21) Centaurs, you’re fired up around relating one-to-one and rearing to speak your mind. Just beware of how you share your truths, as your usual directness may take on a sharp tone this month. On the other hand, your frankness could be just what’s needed where a new romance is concerned. Your softer side comes out in the comfort of your home as you cozy up with family and focus on beautifying your space. As your ruling planet, Jupiter, turns retrograde on the 10th, it may be time to take a breather and recoup your energy. As you slow the pace and turn inward, your creativity takes off.
CAPRICORN (Dec 22-Jan 19) As you forge ahead at work, the full moon in Libra on the 19th lights up your career house, shining a light on work/life balance. Putting energy into your home, picking out paint colors, rearranging the furniture, or relocating helps create the peaceful refuge you need. Your source of energy and will come from your daily exercise routine, so if you don’t have one yet—or dropped it a week or two after New Years—now is the time to kick into gear. While you’re at it, pay a visit to the dentist. Later in the month, kick up your hooves, sing karaoke; give us a kiss, you old goat.
AQUARIUS (Jan 20-Feb 18) With so much cosmic energy focused this month on the give-and-take in relationships, don’t misread the signs and deny who you are just to keep the peace. As you well know, remaining true to yourself makes your connections more meaningful. Focusing on your passions keeps you motivated and fuels everything you do. Is the time you spend working to eke out a living truly worth it? A new social media project has the potential to open up more tangible income. Many water-bearers will find themselves busy clearing out the clutter and getting organized or maybe leaving it all behind with a sudden move, setting forth into a whole new world of freedom. Van life may be calling.
PISCES (Feb 19-Mar 20) The time is ripe for Pisces to share their visionary ideas as Mercury, planet of communication, moves forward in your sign, supporting you to articulate what is typically ambiguous. Whatever has been churning in your mind during the retrograde is ready for primetime. All the while, many fish will feel motivated to redo their inner sanctum, dusting off the shelves of the past, adding to their libraries, and organizing their family photos into albums. Don’t forget to make a new commitment to yourself around money matters. A new-moon ritual with a focus on financial prosperity could spawn a fresh stream of income.
If you know your rising sign, read that, too; it’s often relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
Our Killer Dry Rub Recipe
Teresa Karolewicz, our deputy recipe editor, is known for having a heavy hand with the pepper mill. She’s big on using it to season everything from her morning yogurt to her famous popcorn. This spice rub of hers is a little bit of kitchen voodoo. It comes together quickly, can be used on almost anything, and lasts, well, not forever but for a good long time. It strikes a balance between bitter, savory, and sweet and can make anything from steak and fish to cream cheese explode with flavor.
Teresa’s Killer Dry Rub Recipe
Makes 3 tablespoons
Shopping List
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon ground espresso
1 teaspoon coconut sugar, optional
¾ teaspoon flaked sea salt, such as Maldon, optional
1. Make the spice rub
In a small bowl, combine the spices. If using, stir in the coconut sugar; then, use your fingers to crush the flaked sea salt, if desired, and stir into the spice blend.
Serve
Sprinkle on whatever. Store in an airtight container (for 3 to 4 months).
Nutrition per serving: Calories: 15, 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: 0mg (0% DV), Carbohydrates: 3g (1% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Quench Your Thirst, It’s Good for Your Health
Beyond quenching your thirst on a hot day and rehydrating you after a sweaty workout, water is one of the single most important parts of maintaining a healthy lifestyle. Here, Dr. David Katz explains why staying hydrated helps our bodies inside and out.
How important is water to our health?
While we can survive for days and weeks—and sometimes even months—with no or very little food, serious effects of dehydration can set in over a matter of hours, and turn lethal in just days. When water levels in the body change, so, too, does the concentration of everything floating in our blood. The concentration of cells and clotting factors determines if blood flows freely, or plugs up blood vessels instead. Concentrations of sodium, potassium, calcium, and magnesium exert critical influences on cellular function, including muscle and nerve cells. Recall that the brain is made up of nerve cells, and the heart is made up of muscle cells and you start to see how shifts in hydration status readily become important to vital organs.
What functions does water serve?
Blood is mostly water, so it’s essential to everything the circulatory system does, such as delivering oxygen and nutrients that keep our cells alive. Every cell in the body has water to thank for its form, which in turn allows it to function. Water is the universal solvent, and that’s just how our kidneys use it: as a means of flushing out water-soluble toxins, of which there are many. While many of the claims about “detox regimens” are just gimmicks, an optimal daily supply of water is a genuine detox that allows the kidneys, as well as the liver, and the intestines, and all the other body parts, to work as they should.
Is there any scientific evidence linking water consumption to chronic disease or longevity?
There’s no such thing as severe long-term dehydration, because severe dehydration is lethal in the short term. Because the kidneys and intestines struggle to flush out toxins when water is limited, there’s potential for more toxic exposures to uncleared products of metabolism, and that could increase the risk of cancer, heart disease, and more. Less severe dehydration tends to be associated with reduced cognitive function and fatigue and can impair both physical and mental performance. Dehydration can also compromise kidney function over time, increasing the risk of kidney stones, and also constipation, which in the long term may, in turn, increase the risk of everything from diverticulosis to colon cancer.
How much water do you recommend we drink every day?
There is no one size fits all answer, for many reasons. First, how much we need to drink depends on how much water you’re using and losing, and that depends on ambient temperature, humidity, and whether you’re moving or at rest. Second, it varies fundamentally with diet. Among the many advantages of eating whole fruits and vegetables is their high water content, which means you can get some of the water you need by eating it, rather than drinking it. In contrast, processed foods tend to have very low or even no water content, and may be quite high in salt, which increases the need for water.
There are so many types of water on the market—alkaline, bottled, club soda, distilled, electrolyte, hydrogen, ionized, mineral, purified, seltzer, spring, tap, well. Do any of these do better or worse of keeping us hydrated?
Let’s just cut to the chase here: the advantages in the whole array of specialty waters go to those selling them, not those buying them. There is no evidence that any kind of specialty water offers any meaningful or important advantage over plain water. Carbonated water is acidic relative to plain water, and there is some concern, but not much evidence, that it can erode tooth enamel. The many claims for alkalinized water are marketing hype without science to back them up. As for purified, or distilled water, that certainly makes sense if there is concern about contaminants in the water supply. If the tap water is from a safe and reliable source, however, then those are unnecessary embellishments.
That being said, endurance training or exercising in the heat for extended periods of time can deplete your electrolytes. Electrolyte replenishment is key, and this is when electrolyte-enhanced water can indeed serve a purpose.
What about coconut water, is it better than water after a workout?
There’s no scientific evidence that coconut water outperforms plain water in any meaningful way. However, it is electrolyte-rich, so, if you’re working out hard, and sweating a lot, coconut water offers some theoretical (if not proven) advantages. I would recommend it over a sports drink since it often comes without added sugars, artificial flavors, and artificial colors (check the ingredient list). But more often than not, plain water is just as good.
Do you have any practical hydration hacks or tips to help people remember to drink more water during the day?
Ask your kidneys. They’re critically dependent on water and electrolyte concentrations in the blood and are monitoring this all the time. They adjust how much volume they filter out accordingly, so the frequency, volume, color, and composition of urine is a very, very good indicator of whether or not you’re getting enough water. During waking hours, you should need to pee roughly every three hours. When you do, urine should be nearly odorless, and a light, pale, straw color. If those things are true, you’re doing good.
To keep yourself in that state, keep water handy. It’s that simple. As I write this, I am working at a desk, and sitting on it is a large, full water bottle. It’s there, within reach, so whenever I feel thirsty, I just reach for it. Using a water bottle also means fewer plastic bottles and I trust you’ve gotten the memo about plastic! We should all be doing all we can to use less.
DIY Matcha Clay Face Mask
All skin is not created equal, from oily to dry and sensitive to acne-prone, everyone has different needs. The best part about making your own skin care products is that you can use only the ingredients that work best for you. Like this matcha clay face mask, for example. It’s made with aloe vera, matcha powder, and bentonite clay, that treat common symptoms faced by those with sensitive skin, like redness, inflammation, and irritation. It’s customizable too, so those with oily or acne-prone skin can easily add tea tree oil for its antibacterial properties.
DIY Matcha Clay Face Mask
Makes enough for 1 mask
Ingredients:
1 tablespoon bentonite clay
1 tablespoon matcha powder
2 tablespoons aloe vera gel
1 to 2 tablespoons water
3 to 4 drops tea tree oil for oily, acne-prone skin
Tools
Small glass bowl, rubber spatula, fan brush, optional
1. In a small glass bowl, combine the clay, matcha powder, aloe vera, water, and tea tree oil, if using. Stir until it becomes a thick paste.
2. Making sure your face is clean, using a fan brush or clean fingers, spread the mask on face, neck, and chest. Leave the mask on for 10 to 15 minutes and rinse thoroughly with warm water.
The mask should be used immediately and cannot be stored.
Ingredient IQ:
- Bentonite clay: Works as a magnet that binds to and draws out toxins, making it great for acne prone skin. Also aids in the healing of psoriasis, eczema, and dermatitis.
- Matcha powder: Full of antioxidants that fight damage from free radicals. Contains anti-inflammatory properties that can soothe redness, blotchiness, and irritation, plus, its energizing abilities help brighten dull and tired skin.
- Aloe vera: This plant gel is anti-inflammatory, cooling, and hydrating, and stimulates the growth of new cells.
Songkran Splash Cocktail
The Songkran festival is Thailand’s way of welcoming to spring and the new year with a nationwide water fight that takes place in the streets. Such an occasion deserves a cocktail so we came up with this delicious combination of coconut, rum, and lime—ingredients that draw directly from a classic Dark & Stormy. Thai basil, cilantro, and mint take that iconic Caribbean cocktail straight to the beach at Phuket. Coconut-shell mugs are entirely optional.
Songkran Splash Cocktail Recipe
Serves 2
Shopping List
10 sprigs organic fresh mint
8 sprigs organic fresh cilantro
8 sprigs organic fresh Thai basil
1 organic lime
½-inch piece organic fresh ginger
2 teaspoons cane or coconut sugar
1½ ounces dark rum
1 tablespoon light coconut milk
1 cup ice
2 to 4 ounces sparkling water
½ teaspoon Thai chile flakes or other chile flakes, optional
Tools
Cocktail shaker, muddler or wooden spoon
1. Prep the ingredients; make the cocktail
- Strip the mint, cilantro, and Thai basil leaves from the stems. Reserve a few Thai basil sprig tops or whole leaves for garnish.
- Juice half the lime.
- Peel and coarsely chop the ginger.
In a cocktail shaker, combine the mint, cilantro and Thai basil leaves with the lime juice, ginger, and sugar; using a muddler or the end of a wooden spoon, muddle until the sugar is mostly dissolved. Add the rum, coconut milk, and ice; cover and shake well.
Serve
Strain the mixture into 2 rocks glasses. Top with the sparkling water and reserved basil leaves. Sprinkle with the chile flakes, if using, and serve.
Chef Tip: If you have a muddler, use it to gently press the herbs with the sugar and ginger; the action gently bruises the aromatics to release their fragrant oils. You can also do this with the end of a wooden spoon. For a stronger cocktail, add 2 shots of rum.
Nutrition per serving: Calories: 90, Protein: 0g (0% DV), Fiber: 1g (4% DV), Total Fat: 1.5g (2% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 15mg (1% DV), Carbohydrates: 7g (2% DV), Total Sugars: 4g, Added Sugars: 3g (6% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Welcoming Spring with a Splash
For many, toasting to the new year is a chance to look to the future and celebrate what’s in store for the year ahead. But in Thailand, you can’t move forward without washing away the year you’re leaving behind.
Celebrated just after the spring equinox, the Songkran Festival is essentially a three-day water fight that takes place in the streets of every city in the country, from Chiang Mai to Bangkok. Locals use buckets filled with water and water guns to drench each other, which they believe to be spiritually purifying and a sign of respect and well-wishes. The act of being soaked in water washes away bad luck, cleanses any misfortune and grief from the past, and blesses one with hopes of good things to come in the year ahead.
The word songkran comes from the Sanskrit saṃkrānti, meaning an astrological shift that signifies change. The celebration started small when locals collected the water that had been poured over statues of Buddha. They believed the water that cleansed the statues would also cleanse them. Before the practice was as widespread as it is now, the recycled water was simply trickled over the shoulders of village elders and select family members. Today, revelers buy super soaker–style water guns from street stalls for massive water fights, but the meaning of the holiday remains.
People will visit Buddhist monasteries with offerings for the monks as an act of merit-making. They ask for forgiveness for their missteps in the year past and make resolutions for the year to come. During the water fights, celebrants smear clay on each other’s faces, mirroring the practice of monks blessing objects with chalk, as they wish one another a happy new year, or sa wat dee pi mai.
illustration by @boccaccinimeadows
What Do the World’s Healthiest People Have in Common?
All it takes is a trip around the globe to discover the diversity of the world’s diets. Yet when you look at the communities with the greatest longevity and lowest incidence of chronic disease, you’ll find their diets are actually more similar than different.
From the highlands of Sardinia to the Nicoya Peninsula in Costa Rica and Okinawa, Japan to Loma Linda, California, the locals seem to have unique culinary practices. But if you zoom out to see the bigger picture, you’ll notice there are patterns. Dan Buettner, author of The Blue Zones: Lessons for Living Longer From the People Who’ve Lived the Longest, claims these cross-cultural eating patterns are the key to a long and healthy life.
They eat mostly plants
While the people in most of these regions are not strict vegetarians, 95 percent of what they eat are plant foods. Whole grains, legumes, nuts, seeds, and vegetables dominate their plates, while meat is consumed only occasionally, about five times a month. And any meat they do eat comes from animals that graze and forage freely.
They believe in bread
Instead of highly processed bagels and squishy loaves of white bread, these cultures eat bread that’s made with simple ingredients; a variety of whole grains delivers a broad spectrum of nutrients and increased fiber. To leaven their bread, they also use wild yeasts instead of processed yeasts, so the bread is easier to digest and delivers a lighter glycemic load.
They drink the good stuff
The most popular drink by far throughout the Blue Zones is water, followed by tea, coffee, and moderate amounts of wine. All these beverages have noted health benefits. Water promotes blood flow and helps regulate body temperature; the green tea favored by Okinawans reduces the risk of heart disease and cancer; coffee is linked to reduced rates of dementia, and people who drink moderate amounts of wine are known to live longer than those who don’t.
They honor the seasons
The people in Blue Zones eat seasonal foods that are locally grown, which translates to a diet rich in fresh, nutrient-dense, whole foods, with little to no processed fare. Their eating patterns ebb and flow with the seasons, creating a natural variety throughout the year, but are always rooted in plant-based foods. They also tend to eat the whole plant—stems, leaves, and roots—which means they reap the superior nutritional benefits that come from eating foods in their purest forms.
They know when to stop
These groups have traditional customs before and during meals that serve as reminders to stop eating. For example, before the beginning of a meal, Okinawans say “hara hachi bu,” which roughly translates to “eat until you are eight parts full” or “belly 80 percent full.” Other groups practice prayer and give thanks before eating, taking a mindful moment before meals to show gratitude is an effective way to slow down and eat intuitively.
They’re a little nutty
Consistently, from one Blue Zone to the next, each group snacked on about one or two handfuls of nuts per day. It makes sense that people who consistently munch on nuts live to be 100. A recent 30-year study conducted by Harvard University found that nut eaters have a 20 percent lower mortality rate than those who don’t eat nuts. Other studies show that diets with nuts reduce LDL, or “bad” cholesterol, levels by up to 20 percent.
They love beans
The supreme dietary MVPs across all Blue Zones are beans. Each group averages about one cup of beans per day, which is about 77 percent complex carbs, 21 percent protein, and very little fat, closely mirroring the composition of their overall diet. Beans are also an excellent source of fiber and are packed with more nutrients per gram than any other food on earth.
They’re sweet, but not too sweet
Blue Zoners consume about a fifth as much added sugar as the average American does. They rarely eat sugar-ladened processed foods, and dessert is a celebratory treat, not an everyday indulgence.
They don’t diet, they just do
The most powerful takeaway from the Blue Zones is the ease with which eating comes to these cultures. None of these populations is on a diet, relies on willpower, or restricts or avoids food in an effort to conform to an idealized shape or size. Eating is a pleasure, not a source of anxiety. They aren’t counting calories, taking vitamins, or weighing grams of protein. Health is a by-product of how they live, not life’s main pursuit.
Celebrating the Cherry Blossom Festival in Japan
Around the world, the first signs of spring are often marked by more hours of daylight, warmer temperatures, and blossoming flowers. In Japan, the pink blooms on the cherry blossom trees, or sakura, signify the start of the season. The trees, native to Japan, grow everywhere from Okinawa to Osaka and Kyoto to Tokyo and bloom throughout April, signifying a time of renewal. In Japanese culture, sakura is a metaphor for the brevity and beauty of life, as the trees fill the country with bright pink blossoms for just over two weeks.
To celebrate the blossoming of the country’s national flower, people across the country attend sakura matsuri, festivals where they celebrate the thousands-year-old tradition of hanami, eating and drinking beneath the flowering trees. At night, couples often dine beneath the trees, a romantic after-dark version of hanami, referred to as yozakura.
While the festival is meant to celebrate the arrival of spring, an old Japanese proverb, hana yori dango (“dumplings rather than flowers”) teases that the real allure of the celebration is the food and drinks rather than the trees themselves.
Dumplings aren’t the only food at hanami celebrations. Yakiniku, or grilled meats, fish, and vegetables, are also often part of hanami. Onigiri, a portable snack of rice filled with vegetables or meat, is often eaten as well. Many people dye the rice pink in honor of the sakura trees.
illustration by @boccaccinimeadows
Onigiri, the Ultimate Portable Snack
These adorable little rice snacks are ubiquitous in Japan, where they’re sold in convenience stores, train stations, and just about everywhere else. You can find dozens of sizes and shapes (bunnies! kittens! panda bears!), with countless fillings. Making them at home is simple—you just need sushi rice, nori, and a filling. They’re an invitation to be creative and use whatever you have on hand, from tuna, smoked salmon, or leftover pieces of fish to vegetables, such as cucumber, cooked greens, or chopped asparagus. Chicken, shredded beef, and pork are delicious options too. The one caveat is to rinse the rice well in several changes of water before cooking, so that it isn’t too gummy.
Onigiri Recipe
Makes 12 onigiri
Shopping List
2 cups short-grain or sushi rice
6 sheets nori (roasted seaweed)
Filling options:
1 jar umeboshi (Japanese pickled plums)
Leftover cooked salmon, tuna, or shrimp
Chopped cooked vegetables, such as mushrooms, asparagus, broccoli, or cabbage
Shichimi togarashi or sesame seeds for garnish
Pickled mustard greens (see recipe below)
Tools
Fine-mesh strainer, 2 medium sauce pots. one with a lid, plastic wrap
1. Prepare the rice
- Rinse the rice.
In a medium sauce pot over medium heat, combine the rice with 2½ cups water, cover, and bring to a boil. Reduce the heat to low and continue to cook until all the water is absorbed, 12 to 14 minutes. Turn off the heat and let stand, covered, for 10 minutes longer.
Transfer the rice to a plate, fluff with a fork, and set aside until cool enough to handle.
While the rice cooks, prepare the filling and nori.
2. Prepare the filling and nori
- Pickle the mustard greens (see recipe below.)
- If using, remove the pits from the umeboshi and cut the umeboshi in half.
- Using a sharp knife, slice the nori into 1- to 2-inch strips.
3. Make the onigiri
Place a piece of plastic wrap on a flat surface. Scoop about ¼ cup rice and place in the center of the plastic wrap. Using your thumb, make a well in the center of the rice and add 1 to 2 teaspoons desired filling. Gather all 4 corners of the plastic wrap and twist until tight, using your hands to help form the rice into a ball.
Unwrap the rice ball and place in the center of a nori strip. Wrap the nori strip around the rice ball.
Sprinkle with shichimi togarashi or sesame seeds.
Serve
Transfer the onigiri to a plate and serve immediately.
Chef’s Tip: Rinsing rice removes starches on the surface of the grains that can cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.
Chef’s tip: Onigiri shapes are not limited to the balls we’ve instructed you to make here, they’re just the easiest version. You can find onigiri molds in the shape of triangles, animals, and other characters at your local Asian market, so have fun with different shapes.
Pickled Mustard Greens Filling Recipe
Shopping list
¼ cup rice vinegar
2 tablespoons cane or coconut sugar
1 tablespoon salt
½ pound mustard greens
In a medium sauce pot, combine the rice vinegar, 2 cups water, and sugar. Season with the salt and bring to a boil; immediately turn off the heat. Remove any coarse stems from the mustard greens; coarsely chop the greens. Stir the greens into the pickle brine and set aside for up to 1 hour.
Nutrition per serving (serving size: 1 onigiri): Calories: 120, Protein: 2g (4% DV), Fiber: 1g (4% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 1440mg (60% DV), Carbohydrates: 26g (9% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients included in box.
DIY Bath Bombs
Before #selfcare became a hashtag, treating yourself to a little R&R simply meant a long bath. Our DIY bath bombs will take you back to the OG self-care with an upgrade from fragrant essential oils (and flower petals if you’re feeling fancy). Fill up the tub, drop a bath bomb into the water, watch it fizz at it dissolves, and let out a big “ahhhhhh,” the sound of self-care in action.
Coconut Rose Bath Bombs Recipe
Makes 6 large (depending on size of molds) bath bombs
Ingredients:
5 tablespoons coconut oil
1 cup baking soda
½ cup citric acid
½ cup corn starch
½ cup Epsom salt
1 teaspoon almond oil
2 teaspoons rose, lavender, or orange essential oil
1/4 cup dried rose or other flower petals, optional
Optional add-ins for color:
2 teaspoons beet powder
5 to 10 drops natural food coloring
Tools
Small saucepan, large mixing bowl, spatula, optional, bath bomb molds, cupcake tin, or silicone ice cube trays
1. Melt the coconut oil over medium heat.
2. In a large mixing bowl combine all dry ingredients.
3. Add the coconut oil, almond oil, essential oils, dried flower petals, if using, and any optional add-ins, if using. With clean, dry hands or a spatula, mix until well combined. Tightly pack the mixture into the molds. Freezer until set, 15 to 20. To remove the bath bombs from the mold, warm the outside of the mold with your hands and pop the bomb out. Drop the bomb into a warm bath and relax. Bath bombs can be stored in the refrigerator for up to one month.
Ingredient IQ:
- Almond oil: Nourishes and moisturizes the skin.
- Baking soda: Helps relieve skin conditions such as eczema and psoriasis.
- Coconut oil: Antibacterial and antifungal. Soothes irritated skin.
- Corn starch: Soothes inflamed skin and can help with allergic reactions.
- Epsom salt: Can aid in detoxification, relax sore muscles, and gives the body a magnesium boost.
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