“The most attractive thing about you should have less to do with your face and body and more to do with your heart and how you treat people”. We all grow up being told that beauty comes from within and that being kind, compassionate, and gracious are important. Meanwhile, the media is constantly reminding us of societies idealistic opinions pertaining to aesthetics. If you’re not careful, you can easily devalue your own worth by comparing yourself to these shallow unrealistic standards. In moments like these I like to remind myself that when I see a beautiful person walk by I smile for a moment, but when I witness a beautiful gesture/sweet act of kindness I remember that moment forever. For reasons that I could endlessly elaborate on, being beautiful on the inside is so much more important than being beautiful on the outside. Unlike outer beauty, inner beauty is not ephemeral, it’s eternal. …Work on yourself. Work on your soul. Work on your light 🙂 Don’t dim your hearts gleam because of individuals who don’t (or can’t) see deeper than the surface.
1 package of gluten-free pasta (I chose brown-rice pasta)
2 zucchinis – chopped
1 can of cannellini beans – drained and rinsed
1 teaspoon olive oil
1 cup of brazil nuts
1/3 cup pine nuts
2 small avocados
2 cups of arugula
1 cup of fresh basil leaves
Juice from 2 lemons
½ cup olive oil
- Boil pasta per package directions.
- While the pasta is boiling add brazil nuts to a food processor and pulse for about a minute.
- Add remaining pesto ingredients into the food processor and pulse until smooth and creamy.
- Over medium-high heat, add 1 teaspoon of olive oil to a frying pan and add
- chopped zucchini and rinsed cannellini beans. Sauté for about 7 minutes or until the zucchini is fully cooked.
- In a large pot or bowl mix the drained pasta, sautéed zucchini & cannellini beans, and pesto sauce. Gently stir until the pesto has evenly coated all pasta and zucchini. Enjoy 🙂