My Kryptonite {+ Fennel Apple Strawberry Shrub}

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

I have a question for you...

Do you know what your kryptonite is? That emotion or state of being you find yourself defaulting to when you encounter discomfort or edgy?

My kryptonite is overwhelm.

As I approach one year of being out out of my corporate job and living life as an entrepreneur, I've been reflecting on how much un-learning I've had to do over the past 12 months. One of my biggest challenges has been realizing that I have an addiction to overwhelm. When tasks get a little challenging or my calendar feels a tad full, I notice how easily I can default into oh-my-god-there-is-so-much-to-do-and-I'm-freaking-out-about-it-all kind of feelings.

So I mentioned that I'm working to un-learn this default behavior, and I do that through creating a list of non-negotiables.

Non-negotiables are practices that I have committed to doing, knowing they help nourish me, ground me into my true self, and push me forward toward my vision for my life. When my email box fills up and life starts to feel a bit more than I can handle, I make sure I'm still practicing my non-negotiables (or my non-negosh, as I like to call them) to keep me on my path and drive me away from my old default habits of feeling overwhelm and freaking out.

My List of Non-Negotiables

- Getting at least 8 hours of sleep.

- Eating healthy food, incorporating greens and protein daily.

- Drinking water (I have a tendency to be dehydrated).

- Moving my body the way it wants - dance, yoga, pilates, walking, etc.

- Daily meditation - almost always in the morning.

- Daily connection with Tim - eating breakfast and dinner together, committing to date nights, and emphasizing physical touch.

- Dabbling and creative play, where there are no plans. I just create and enjoy the process.

- Connecting with people I love on a daily basis, whether by phone, email, or in person. I lean into my global sisterhood for support and encouragement, which always replenishes me to keep going.

What about you? Do you have a default state that you want to get past? Maybe it's anger, sadness, confusion, or avoidance.

Try creating a list of your own non-negotiables (and share them in the comments!) to help you navigate through. I can tell you from experience, it really works.

Fennel Apple Strawberry Shrub

I featured this drink alongside some other lovely herbal mocktails at the creative day retreat I held at my house a few weeks ago, and it was a total hit.

If your aren't familiar with shrubs, then I'll give you the exciting news.

A shrub is an ancient preserved beverage made from fruit, sugar, and vinegar (back when refrigeration wasn't exactly available). The process is simple: macerate fruit and sugar together to extract the juicers, then steep in vinegar for a few weeks to ferment, filter out fruit, and drink up.

It's both tart and sweet, making it a great for stimulating digestion while also hydrating. You can add them to cocktails, but I like to mix them with a bit of seltzer water for a refreshing mocktail experience.

This early-fall shrub is super delicious. The apple is mellow and sweet, the fennel is soothing to the stomach and has a subtle anise flavor, and the strawberry is bright and fresh. Complex, delicious, and makes for a happy body.

Fennel Apple Strawberry Shrub

  • 2/3 c. fennel, finely chopped
  • 2/3 c. apple, finely chopped
  • 2/3 c. strawberries, finely chopped
  • 1 c. organic sugar
  • 2 c. apple cider vinegar

Combine fennel, apple, strawberries, and sugar in a bowl - making sure to evenly coat the fruit. Let mixture sit for 1 hour, then mash up until everything is broken up. Cover and let sit for 24 hours (at room temperature or in the fridge).

Mash up the mixture once more, then add the vinegar. Let sit (at room temp or in the fridge) for 7-9 days to allow for fermentation - giving it a good stir each day. When finished, strain the syrup from the solid bits into a clear bottle and store in the fridge.

Want more shrub inspiration? I love this post from Reclaiming Provincial.

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