Your greatest responsibility is to live a life that nourishes your highest truth. — Mollie Marti

I’m excited about our new year and for another journey around the sun. There are a lot of new and exciting things coming up on the blog, so I hope you’ll join me. As the new year is well underway, with it comes the time for many of us to make goals and resolutions. I’m not one who often makes them each year, but this year I decided to be intentional and make a few goals and resolutions, particularly for this blog.

Goals and resolutions are similar, yet they are still significantly different. For example, you achieve a goal. Once you’ve accomplished it, you’re done. You keep a resolution. It’s something that you must resolve to do, every day. You may never be done with it. As an example, a great resolution could be focusing on better health or taking better care of yourself in the new year.

As most of us are usually quite busy, it’s easy to overlook our overall health and needs, especially if we spend much of our time caring for others. However, if you don’t take care of you, then how can you take care of those around you? Caring for yourself, though, is not simply about health and fitness, yet they are definitely part of the equation. It is more about taking time to know yourself and taking time to explore what you want to achieve as a woman, man, parent, spouse, friend, etc., and how you want to connect with others more effectively.

For that reason, my resolution this year is to further explore ways to connect more effectively with you and to share ideas on how to live life passionately and to the fullest! My wish is that we, as a community, not only learn to live a healthier, happier, and more balanced life, but also learn how to to explore the art of living and THRIVE in the new year we have to care for!

As overall health and happiness depend largely on a variety of things, my posts will be varied. However, the majority of them will have a common underlying theme, finding contentment, joy and beauty in the simple pleasures of life. I’d like for us to learn to thrive—wherever we are—this year! Best wishes for a Happy New Year!

Here are just a few exciting things that are new and coming up on the blog:

1. Video Blogs: This is one of my goals for the year and I recorded my first video blog this week! You can view the video below, or click here.
2. Book Giveaways: A few generous authors have offered to give one copy of their books to a lucky Petit World Citizen follower. Our first book giveaway will be from Meg Cox, author of The Book of New Family Traditions. In my recent post, Family Traditions, I quoted a passage from her book. It’s a wonderful and practical book and a fabulous addition to any family library. Stay tuned for more information on the book and how you can enter to win a signed copy from author Meg Cox.
3. Book Club Online: I recently read the book, Thrive: Finding Happiness the Blue Zones Way, by Dan Buettner. As its topic fits nicely with my theme (Thriving) for the year, I thought it would be a great book for us to read and discuss as a community. My thoughts are to have somewhat of an online discussion in March. More information soon to come.
4. Recipes: I plan to share delicious, healthy, seasonal and vegetarian recipes that are full of interesting textures, flavors and spices from around the globe.

Happy New Year!

Israeli Couscous with Pine Nuts and Parsley
Serves 4

2-3 tablespoons extra-virgin olive oil, divided
1/3 cup pine nuts
1/3 cup shallots, minced
11/2 cups Israeli couscous
1/2-inch stick cinnamon
1 bay leaf
1 3/4 cups low-sodium vegetable broth
1/2 teaspoon salt, and more to taste
1/4 cup parsley, plus more for garnish
1/4 cup raisins
freshly ground black pepper

Heat 1 tablespoon oil in a large saucepan. Add pine nuts and sauté until golden, a few minutes. Transfer to a small bowl and set aside. Using the same pan, heat 1-2 tablespoons olive oil, add shallots and sauté until golden. Add couscous, cinnamon, bay leaf and stir until couscous begins to brown a bit, 3-5 minutes. Add broth and salt. Bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and couscous is tender.

Remove from heat. Stir in pine nuts, parsley and lemon zest. Taste and adjust salt. Add raisins and sprinkle with black pepper. Serve, garnished with chopped parsley and lemon zest.