I chose to work outside today because I was feeling tired, a little overwhelmed and stressed. Now, I’m writing this from a shady spot in my backyard, barefoot in the grass. Every once in a while a hummingbird comes by to drink nectar from the bright red Crocosmias or to chase another hummingbird away from it’s territory.
Even though I’ve been looking over client info all day and staring at a screen, I feel relaxed and energized. And I’ve gotten so much done! I can definitely feel a difference in mood and energy levels from the days I spend all day working inside on the computer.
We have two states of our autonomic nervous system. One is the parasympathetic rest, digest and repair state and the other is our sympathetic fight or flight, go, go, go state. In our culture we’re so busy and on the go. We spend too much time with our sympathetic state heightened and not enough time with our parasympathetic state heightened. This is negatively impacting our health.
When I was little and we had nectarine trees, it was always so hard to wait for them to be ripe enough to eat! Now they're one of my favorite foods. This salad combines them with other summer favorites. It's especially refreshing on a hot day.
8 cups watermelon, cubed
4 nectarines, cut into chunks
1 pint blueberries
4 Tablespoons chopped fresh mint leaves
2 Tablespoons fresh squeezed lime juice
Place fruit in a large bowl. Add mint and lime, stir to mix. Serve chilled and enjoy!
Leftovers will keep 1-2 days in the refrigerator.
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.