Wave No. 6

Our Intention

The Wave  is a step away from the constant flow of content we take in on a daily basis, where things are often saved and rarely returned to. Revisit this journal during the next few weeks to get inspired, slow down, and take action to create your vibrant life.

Monthly Mantra

It didn’t take me long to learn that the discipline or practice of writing these essays occasioned a kind of delight radar. Or maybe it was more like the development of a delight muscle. Something that implies that

the more you study delight, the more delight there is to study.”

~Ross Gay, The Book of Delights

  • Despite my intentions, that relaxed fuzzy summer feeling did not bubble up as I expected. When I sat down to read, I would open the book, read the first paragraph, and the next thing I knew, my mind had jumped away from the story to tomorrow’s to-do list. When I started drawing, my phone would glow, the pastels were abandoned, and I was mindlessly scrolling on Instagram. When taking a sunset walk, I kept checking to see how far I needed to go to reach 10,000 steps, thanks to that notion Fitbit annoyingly planted in my head. It seemed that my adult mind, hardwired for overthinking and productivity, coupled with phone addiction, would not allow me to enjoy simple activities. I feared that the simple summer living was behind me.

    Upon some reflection, I realized the skill I unknowingly had growing up, which made summer so special, was the ability to live presently. If I was reading, the only thing to pull me out of that book was my mom calling me in for dinner. If I went on a walk or a bike ride, I would explore and move until I was exhausted or the sun went down. Activities were for enjoying the summer, passing the time, and having fun. There were not many distractions or thoughts.

    Obviously, that is what makes being a kid so fun, the lack of responsibility. That is something we cannot rid ourselves of. In fact, responsibility and stress only seem to grow with age, but I think that element of present living is something I need to cultivate. I refuse to believe that this is a lost art, a skill frozen in the nostalgia of childhood, I’m simply out of practice.

    The idea of “living in the moment” isn't a new one. People talk about it all the time. It is spoken of as a skill that can be brought into your life through meditation, yoga, some near-death experience, or simply “being mindful.” It’s never been easy to rid myself of a bad habit and slide into a new way of living. I am someone who needs simple daily action.

    Then, with impeccable timing, my favorite podcast, We Can Do Hard Things, had Ross Gay, poet and essayist, as their guest. He spoke about his work, specifically The Book of Delights; his collection of essays cataloging a year of noticing delight. Every day he wrote about something that brought him a smile, joy, or gratitude for his humanity—things from an unexpected interaction with a stranger to a good meal. He concluded that noticing delight made his life richer and brought in more joy.

    This idea struck me. The delight practice felt like the way that I could dive into my present life. So, every day I have been stopping to appreciate a moment of summer delight; getting the perfect piece of ripe watermelon, the sun hitting my face on a morning walk, the neighbor’s fig tree finally producing fruit, a moody summer storm, my younger sister making me belly laugh, a great line in a movie, talking with friends over patio drinks. Instead of framing the summer as creating moments, I’m noticing all the things around me that make me love the season to begin with…and it seems to be working. Last week I finished that “beach read” before I fell asleep, and it feels like my ability to summer is slowly returning.

    Wishing you delight,
    Cate

    Co-Founder // Coventina and Co.

Journal Prompt:

Keep your own delight practice. Find one thing a day that brings you delight, and write it down.

Listen to the We Can Do Hard Things with Glennon Doyle Podcast Episode and find out more about Ross Gay’s work.

Watermelon Poke Tacos

designed as an appetizer  // serves 4 people

Jicama taco with watermelon poke vegan recipe

Note: This recipe requires 5 hours of time for marinating and chilling ingredients…it is worth the wait :)

  • The Ingredients:

    • 1 small watermelon (~3lbs or so)

    • 3 limes

    • ⅓ cup rice vinegar

    • 3 Tbsp cup sesame oil

    • ⅓ cup soy sauce

    • 1 large jicama

    • 2 small jalapeño

    • 2 medium avocados

    • cilantro

    • green onion

    • garlic powder

    • salt


    The Recipe:

    Step One - Watermelon Poke

    Ingredients:

    • 1 small watermelon (~3lbs or so)
    • 2 limes
    • 1/3 cup rice vinegar
    • ¼ cup soy sauce
    • 3 Tbsp. Sesame Oil
    • Pink Himalayan salt

    1. Cut watermelon into big cubes, and lightly salt.

    2. Make the marinade by mixing the juice of two limes, rice vinegar, soy sauce, and sesame oil into a container with a sealable lid. Add the watermelon and gently shake to coat the watermelon pieces evenly. Place in the fridge for 4-5 hours to marinate.

    3. After the watermelon has marinated, heat a large pan over medium heat. Remove the watermelon from the marinade and add it to the pan. You can discard the marinade. Cook watermelon, often tossing for 6-8 minutes or until watermelon is dried out and slightly caramelized.

    4. Place the watermelon back into the container and chill for 1 hour.

    5. Once chilled, cut the watermelon into small cubes for the tacos.

    Step Two - Make the Guacamole

    • 2 medium avocados
    • 1 Tbsp. Cilantro chopped
    • 1 jalapeño
    • 1 lime
    • salt
    • garlic powder

    1. Finely chop your jalapeño (remove ribs and seeds if you don’t want heat).

    2. Cut avocados, remove pits and scoop out the flesh into a medium bowl. Add jalapeño, chopped cilantro, the juice of the lime, a generous sprinkle of salt, and a sprinkle of garlic powder.

    3. Slightly mash the avocado mixture until the desired consistency is reached. Taste and adjust seasoning, adding more salt or acidity as needed.

    Step Three - Taco Prep & Assembly

    • jicama root
    • 1 small jalapeño
    • green onion
    • guacamole
    • watermelon “poke”

    * A mandolin will offer the best results for this dish assembly, but if you don’t have one, no worries, Simply use a sharp kitchen knife. Also you may find pre-sliced jicama taco shells in the produce section of Trader Joe’s.

    1. Wash and peel jicama root. Using a mandolin for best results, carefully slice jicama into paper-thin rounds to create your taco shells.

    2. Wash the jalapeño, and using your mandolin again, slice into thin rounds.

    3. Using a knife, thinly slice the green tops of the green onions.

    4. To assemble the tacos, start with your jicama slices, add a tablespoon of guacamole, followed by a heaping tablespoon of the chilled watermelon. Top with a jalapeño slice and some green onion.

    ENJOY.
    We highly recommend you enjoy this dish the the day of preparing.

Coconut Forbidden Rice Pudding 

designed as an anytime bite // serves 4

bowl of coconut forbidden rice pudding topped with kiwi, mango, and toasted coconut
  • The Ingredients:

    • 1 ¼ cup black rice (forbidden rice)

    • 2 ½ cups coconut water

    • pink Himalayan salt

    • 1/4 cup coconut sugar (optional)

    • 1 can (15 oz) canned coconut milk

    • 2 kiwis

    • 1 large, ripe mango

    • 1 lime

    • coconut flakes

    The Recipe:

    1. Combine the rice, coconut water, and a dash of pink salt in a saucepan. Bring to a boil. Then, lower heat to a simmer and cook, stirring occasionally, for 35-45 mins or until rice is tender and cooked through.

    2. While rice is cooking, toast coconut in a pan on the stove, or in the oven, until brown and toasty.

    3. Dice your kiwis and mango and place them into a small bowl. Squeeze ½ of the lime over the fruit, mix together, and chill until ready to eat.

    4. Once the rice is cooked, add in the can of coconut milk and the coconut sugar. Stir and cook until thickened for 10-15 mins. Taste, and add more salt or sugar as needed.

    5. When ready to eat (can be chilled or hot), place in a bowl, top with a big scoop of fruit, and a generous sprinkle of toasted coconut.

    ENJOY.
    *For a fancy presentation, drizzle on some coconut cream!

Note: Cook & Prep Time: 1 hr. 20 mins

One of our favorite summer activities is reading. We decided to ask our aunt and mom, the two biggest book worms we know, to help us create the first Coventina Summer Reading List. In honor of this list, we are starting a Coventina Library, in which we have copies of the highlighted books, if you are interested, we can send it to you, and leave a note about your thoughts before sending it back. Another great way we love to access books is through the local library through the app Libby. It’s a great way that we can read books and listen to audiobooks for free!

What We’re Loving: Summer Reading

Summer-reading-list-stanley-tucci-beach-reads

 Reading List

Hello Beautiful by Ann Napolitano
The Measure by Nikki Erlick
The Secret Book of Flora Lee by Patti Henry

FICTION

BEACH READS

Popisho by Leone Ross
Romantic Comedy
by Curtis Sittenfeld
The Lonely Hearts Book Club
by Lucy Gilmore

NON-FICTION

Taste: My Life Through Food by Stanley Tucci
Breaking The Habit of Being Yourself
by Dr. Joe Dispenza

  • mindful-movement-guided-mediation-cultivating-trust-yoga-carly

    Mindful Movement: Cultivating Trust Mediation

    In this 15-minute meditation, practice spending time in the energy of trust, getting comfortable and familiar with how trust feels.


    Guided by Eve Marenghi, founder of Apple Tree Meditation.
    Explore Apple Tree Meditation

  • summer-playlist-indie-music-solar-groove-spotify

    Sounds of Coventina: Solar Groove

    It's a summer vibe ~ the kind of one when you’re walking down the palm-lined street, the sun hits your face, your shades are on, and you can't help but groove.

    Features music by The Japanese House, Tyler, The Creator, Jordana, and more.

Natural Connections:
SoFlo Plants Vol. 1

While walking on my almost-daily route, I realized that I love being outside and admiring the plants I pass, but I do not know what they are! Here are a few plants that I’ve recently identified.

Tamanu-florida-plants-natural-connections

Tamanu Tree

An evergreen plant found primarily in Asia, Oceania, and the South Pacific. It is unknown exactly where these trees originated.  It is grows well in coastal areas and lowland forests and provides large canopies and wind breaks. Its timber is used for shipbuilding and its essence has traditionally been used to treat skin inflammations.

silverbush-florida-plants-natural-connections

Silverbush

A native plant to Florida, these plants often grow on the sands of coastal dunes, particularly the  inland side (exactly where I spotted it). They attract beautiful butterflies and hummingbirds, but be aware as the pods it grows are poisonous!

cocoplum-florida-plants-natural-connections

Cocoplum

A native evergreen plant to South Florida. The cocoplum buds tiny white flowers followed by the plums. Yes, they are edible, but apparently taste rather bland. So, instead of snacking, these plants are often used in landscaping for privacy.

Your Natural Connection

On your next stroll or moment in nature, notice what plants you can identify. If you do not know, start learning :)
Keep us in the loop: Follow
@coventinaco on Instagram, and DM us sharing what plant you have identified.

Sources: https://www.pslbg.org/necklace-pod.html
https://www.cifor.org/feature/energy-from-forests/calophyllum-inophyllum/
https://www.pslbg.org/coco-plum.html

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Coventina began with a spirit of creative collaboration. If you (or a friend) has a story, poem, photography, mindful movement to share - please get in touch. You do not need formal writing experience, and we assist in editing :)