I have been slowly been following this plan in my head and decided it might be worth sharing that someone else might enjoy/need it besides me 🙂
This week’s decluttering challenge—
Declutter Mind, Day One
Unsubscribe from 10 email newsletters that you really don’t read. Don’t let that inbox clutter begin to clutter up your brain. Pick 10 and ditch them. Don’t spend more than 15 minutes on this, and take a deep breath in when you are done….
What will you do with all this open space in your mind now??
45 mL finely chopped cilantro plus leaves with tender stems for serving
45 mL (or more) fresh lemon juice
2 medium Persian cucumbers cut into 1-inch pieces
4 medium yellow peaches cut into 1–1½-inch pieces
1 avocado cut into 1-inch pieces
5 mL toasted sesame seeds
spice mill or mortar and pestle
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.