Doing Less with the Magical Wax and Wane of Our Lovely Moon

Did someone say wine? Oh yes, I DID! For those of you who take part, this story is going somewhere super cool, so stay with me. Over the last year, I have become heavily enthralled with the moon’s cycle and how it correlates to my productivity or lack thereof. I discovered that whether I waxed or waned, there was one constant that held me together. And no, that constant wasn’t the wine.

Our constants are the things that work for us. They are what keep us grounded, happy, and feeling purposeful. Think about that for a moment and then ask yourself,

“What are my constants?”

“What makes me happy?”

I hit the big 5-1 in December. Another year around the sun and I’m still swooning over the magic of the moon. Isn’t she a beaut!?

Do Less

I was introduced to a book called Do Less by Kate Northrop, and it completely blew my mind. It’s a revolutionary approach to time management for busy moms. But, there are several references to the moon and how it affects our mood and productivity. Imagine aligning your productivity with the moon’s cycle. You may be that dude or dudette that’s saying, “Oh, come on. Miss me with that shit, Ruthie.” 

I’m not even kidding around with you. THAT SHIT? It works! After reading and implementing what I learned, my ebb and flow are no longer met with resistance. For instance, I put together this traditional meal of tomato soup and grilled cheese in less than 25 minutes. What made it more fun for me was adding a fusion twist in its flavor profile by adding garam masala.

During the new moon, I set an intention to create simpler weeknight meals. As the waxing crescent moon arrived, I pushed aside negative thoughts that tomato soup was a boring choice for dinner and just did the damn thing. It wasn’t boring at all. It was divine.

My Wane

I was starting things and not finishing them. Then, I was stressing over how I was going to complete a project when I was too damn exhausted to even focus on the task at hand.

I crammed my days with a to-do list so long that I could lasso that damn moon with it. By day’s end, I was in tears. And yes, I penciled in “cry” on my to-do list, but that was to be reserved for my grief, not my frustrations.

My Wax

After reading Do Less and researching the moon cycles and how they work with our energy and rest, I began to truly listen to what my body and mind needed throughout the month. 

I know when I should focus on projects and when I should sit on my arse and catch up on RHOA. I mean, after reorganizing my productivity routine, I was able to finally finish the last season of Gilmore Girls! Loralei’s so-called witty humor is what kept me from getting through it before, but I pushed through like a champ. 

I’m working on a new course called Cook Mindfully, Eat Artfully that introduces the beauty of intentional cooking and connection through food. It’s quite the task, but I’m slowly working through its creation all the while managing to fix my hair and wear makeup every single day this month! I feel DIVINE! And I owe it to the moon and her glorious cycle. Curious to know what those cycles are all about? You can learn about it here or, better yet, get you a copy of Kate’s book. I highly recommend the read.

So, what’s my constant?

Cooking

The last few years have been hell . . . and I say that because they have been two for the books. Cooking has been my constant. Being creative in the kitchen kept me centered and focused. Without my culinary muse, I would have definitely mired down in my funk. 

Some of the most interesting dishes as of late come from my daily cooking sessions. It’s cultivated more creativity in recipe development and content creation. I’m on fire, y’all! You wait and see. *insert evil laugh*

Although it came with wax, wane, and wine, creating this Avocado and Arugula Pesto dish was a nice dose of fun. Give yourself the gift to cook a lovely meal and enjoy a glass (or two) of wine. Loving pesto? Try this recipe for Pesto Farfalle with Peaches and Herbs. If you can’t find peaches just yet, you can substitute for strawberries or kiwi.

If you’d like to join the waitlist for my new course, you can sign up here. I’d love to have you!

Avocado and Arugula Pesto with Grilled Corn Salad

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Print Recipe

• Total Time: 30 minutes

Ingredients

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For the Corn Salad

4 ears fresh corn

1/2 red bell pepper, small diced

1 shallot, finely chopped

1/4 cup fresh cilantro, roughly chopped

juice of one lime

1/4 tsp kosher salt

1/4 tsp black pepper

For the Pesto

3 cups fresh arugula

1/2 cup fresh basil

1 avocado

1/4 cup pine nuts

3 garlic cloves

1/4 cup olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes

balsamic glaze for drizzle

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Instructions

Preheat the grill to 450 degrees F. 

Brush the corn with a bit of olive oil and season with salt and pepper. Grill the corn for 3-4 minutes on each side. Transfer the corn to a cutting board and carefully cut the kernels from the cob. 

Mix the corn, bell pepper, shallot, cilantro, lime juice, salt, and pepper into a small bowl and set aside.

Combine the arugula, basil, avocado, pine nuts, and garlic in a food processor. Pulse until everything begins to break down. As the processor runs, slowly add in the olive oil. Finish with salt, pepper, and pepper flakes. Taste and adjust seasoning if needed.

To Plate

Using a large spoon, place a dollop of the pesto onto the plate. With the back of the spoon, smear the dollop in a sweeping motion around the dish. Top the pesto with a spoonful of the corn salad, drizzle with balsamic glaze, and serve.

• Author: Ruthie Landelius
• Prep Time: 15
• Cook Time: 15
• Category: Side Dish
• Method: Grill
• Cuisine: Mediterranean