While kids across the country were packing their book bags for the start of a new school year in September, I was gearing up an adventure of my own - a new job that has me immersed in all things food and nutrition. I'm a full month in and I feel grateful everyday for this career opportunity, and for the past five years at my previous job that prepared me for what lies ahead. It's been a whirlwind of a learning curve, but it feels so right to be right where I am now.
This month welcomed in a reset for another reason too - I kicked off a "30 Day Yoga Challenge!" I roll out my yoga mat as the sun rises each morning and am loving the ability to savor a moment of calm. I'm breathing easier, stretching deeper and feeling stronger by the day. Needless to say, the weekly deliveries of fresh, beautiful veggies pairs perfectly with this renewed focus on mind/body health.
September was filled with a lot of newness and fresh starts, and that held true for my kitchen too. I played around this month with flavors of Burma, India, Italy and Greece. I got my hands on vegetables I've never heard of before (red kuri squash, anyone?) and discovered that beets make for a surprisingly satisfying smoothie ingredient. But, in spite of all the "new," I'm walking down memory lane with my eerily perfect Spotify Time Capsule playlist as I write this and I just hugged my best friend from high school goodbye after her visit to DC. September, you had the perfect bookends.