I Need An Outlet

Anxiety

Feeling like I’m going to die

Feeling like I’m in danger

Feeling like an idiot

Feeling tricked

Feeling out of control

Feeling powerless

Feeling vulnerable

Unknown situations

Someone excessively itching

Someone excessively nail fidgeting

Real or imagined abandonment

Men I have really strong feelings for

People who hurt me

Being put on the spot

Telephone calls

Presentations

Family gatherings

Eye contact

Socializing for long periods of time

Socializing with new people

Simple Spinach and Artichoke Flatbread

There is a pizza place in New York City called Artichoke Basille’s that always has a long line out the door. I finally waited my turn one day and got a slice, and it was a slice of heaven. When I went vegan, I vowed to figure out a way to replicate that slice without all the cholesterol—or the use of a pizza oven. The original slice didn’t have mushrooms, but I couldn’t resist topping off thisconcoction of creamy goodness with some baby bellas!

Serves 6

Ingredients:

1 ½ cups raw cashews, soaked overnight or boiled for 10 minutes, and drained
1 ½ cups water

Juice of 1 lemon
2 garlic cloves, roughly chopped
1 ½ teaspoons onion powder
1 ½ teaspoons sea salt
1 (14-ounce) can quartered artichokes, rinsed, drained, and roughly chopped
1 (10-ounce) bag frozen spinach,thawed, drained, and squeezed dry
6 (6-inch) whole-wheat pita breads
6 teaspoons olive oil, divided
1 (8-ounce) package baby bella mushrooms, stemmed and sliced (optional)
Walnut Parmesan (below) or store-bought vegan parmesan,for garnish
Red pepper flakes, for garnish

Procedure:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Combine the cashews, water, lemon juice, garlic, onion powder, and salt in a blender and blend until smooth. Pour the cashew mixture into a large mixing bowl. Add the artichokes. Now, double-check that your spinach is really
and truly dry, because it will make your mixture watery if not. Then add the spinach and mix until well combined.

3. Brush each pita with 1 teaspoon of olive oil. Lay the pitas on the prepared baking sheets. Spread ½ cup of the spinach and artichoke mixture on each pita and top with the sliced baby bellas, if using.

4. Bake for 15 minutes, or until the edges start to turn golden brown. Top each flatbread with parmesan and red pepper flakes.

Walnut Parmesan:

½ cup chopped walnuts

2 tablespoons nutritional yeast

1 ½ teaspoons organic cane sugar

½ teaspoon sea salt

Procedure:

Add all of the ingredients to a blender and pulse until well combined and a fine meal has formed, do not over pulse as it will start to turn to walnut butter!

See, that’s what the app is perfect for.

Anxiety

Simple Spinach and Artichoke Flatbread