am·biv·a·lence (n) /amˈbivələnt/
the state of having mixed feelings or contradictory ideas about something or someone.
Before all of this, ambivalent wouldn’t have been the first word I’d use to describe my worldview; it suggests far more moodiness and indecisiveness than I’d willingly associate myself with. But, one season of podcasting and pandemic-ing later, and I’ve realized that I feel nothing but ambivalence towards our human experience. My wide scope of conversations clarified for me that life, in all its dynamism, is fully incapable of being wholly one thing, or wholly another. It is forever shifting. The difference is, now, my ambivalence has lost its bliss–and, in my mind, it’s no coincidence that it has gone right at the close of season 1.
Over 16 weeks, I’ve had the privilege to learn and share insights from visionaries, educators, creators, and entrepreneurs who have sparked in me a gutsiness that I’m just beginning to get comfortable with. They knowingly joined me in conversations they imagined would ruffle feathers, induce introspection, and hopefully, inspire fervent criticism of American society.
In me doing more of that, my ambivalence might find its bliss again…but if it never does, the least I can do is thank you for listening, even when you hated what you heard.
If your hot girl summer has been anything like mine, it has involved wayyyyyy too many Postmates orders to Pasta Sisters.
And though my orders have been decidedly vegetarian, it’s never a bad time to reign in the carb-fest with some plant-based goodness.…Or some vegan meals that have plants involved (but are basically a less sinister version of the hot girl summer I’ve been having thus far…)
Whatever health goal you’re currently trying to crush, here are some vegan recipes to the rescue!
- 1 box firm tofu
- 1 handful of spinach or kale
- 1 handful mushrooms
- ½ of a small onion
- 1 teaspoon tumeric (for color)
(watch me and my friend Jackie make this in our last mukbang)
- 1 box vanilla cake mix
- 1 bag frozen fruit with raspberry, blackberry, strawberry, blueberry or peach and mango
- 1.5-2 sticks Miyoko vegan butter
- 1 tablespoon corn syrup (without fructose), agave
(Jackie and I also made this after our Galentine’s date and it was to die for)
Vegan Margherita Pizza
- 1 ball of dough
- 1 jar tomato sauce **be sure to read the label, many sauces have cheese in them!
- 1 medium tomato
- 1 handful of basil
- Vegan mozzarella (my favorite is from Trader Joes)
I know you know how to make a pizza…I won’t insult your intelligence
Still hungry? Good Clean Food is one of my favorite vegan-vegetarian-flexitarian guides!