If we let our minds go to all the potential horrors of Covid-19, it’s enough to feel utterly overwhelmed and anxious.
There are the disheartening numbers of increased deaths and cases, at home and globally. Financial ramifications are widespread and worrisome. We hear of Covidiots (yup: Covid + Idiot = Covidiot 🙂 ) buying more than their fair share of supplies and exploiting the situation to profit from such hoarding.
I’m drawn daily into this media vortex, and have to make myself come up for air. Being informed is one thing. Being inundated is another! I need to stay grounded so I can provide the emotional leadership my family needs, and for my own sanity’s sake.
That said, we don’t have to look too hard for some of Covid’s silver linings. Here’s what I’ve noticed:
Whether our kids are big or little, in primary school or getting married, our intentions are the same: We want to have loving, connected relationships with them.
And if you’re part of this Inner Circle, chances are we’ve talked about Gordon Neufeld and Gabor Mate’s book, Hold Onto Your Kids: Why Parents Need to Matter More than Peers. We know it’s critical for our kids to be securely attached to us and other caring adults, and that peers must never replace us.
But what happens if they do?
OMG this is amazing, and I’ve never even been a huge fan of key lime pie. But when I tasted a slice of this I HAD to make my own as one slice wasn’t enough.
This recipe requires a food processor; it’s totally worth borrowing if you don’t have one. And you don’t have to make this as a pie. My last batch I put the filling on the bottom of a dish and sprinkled crust ingredients as a crumbly topping.
I confess to having and serving this for breakfast, too! Lovely with some vegan vanilla yogurt on top. Mmm.
2 cups nuts (I used pecans & cashews but almonds work well too)
1/8 – 1/4 cup coconut oil
1/3 – 1/2 cup pitted dates
pinch of salt
1/2 cup coconut oil
1 cup cashews, soaked overnight (or minimum 4 hours), rinsed and drained
1/2 cup sweetener (maple syrup, agave nectar or honey all work)
5-6 limes, zested and juiced
To make the crust, pulse the crust ingredients together until it forms a coarse meal. If you’re using as a crumble topping, it can be coarser. If pressing down as a pie crust, make it finer so that it doesn’t fall apart. Press into a 9″ pie/tart pan or 8″ cake pan.
Wipe food processor clean. To make the filling, blend cashews, coconut oil and sweetener in food processor until smooth. Then add avocados, lime juice and lime zest, and blend until smooth.
Spoon the filling onto crust (or bottom of dish and sprinkle crust ingredients on top). Refrigerate at least an hour, or until firm.
Tip: Eat within two days. The lime juice slows down the browning process of the avocados, but after a couple days the pie filling loses its pretty green colour.
I love vibrant coloured soups. I call this Big Red. With the winter weather continuing, this makes one pot of hearty, healthy, cozy deliciousness.
This soup is inspired by the “Creamy Red Lentil Soup” in The Electric Pressure Cooker Cookbook by Barbara Schieving. I’ve just played with seasonings, veggies and eliminated dairy. But if you happen to have some cashew cream to drizzle on top, that would bring it to the next level 🙂
2 Tbsp. neutral tasting oil (grapeseed, canola, olive oil)
1 onion, chopped
1 carrot, chopped
5 garlic cloves (don’t be scared: cooking garlic makes it lose its pungency!)
2 cans x 398ml fire roasted diced tomatoes (use regular if you don’t have fire-roasted)
6 cups veggie broth (or water if you don’t have enough broth)
1.5 cups red lentils, rinsed
1/2 – 1 tbsp. red wine vinegar, to taste
Spices (choose whichever combo you’re in the mood for):
1 tsp. ground cumin plus 1/4 tsp. dried thyme
OR 2 tsp. each dried basil and oregano (do more or less of each depending on your preferences)
salt and pepper, to taste
red chili pepper flakes, to taste, if you like a bit of a kick
Sauté onion in oil until fragrant and soft. Add garlic and sauté for another minute. Then add remainder of ingredients, EXCEPT for vinegar. Bring to a gentle boil, then turn down heat and simmer, covered, for 45 minutes or until lentils are tender. You could also do 10 minutes on high pressure in your pressure cooker.
Stir in the red wine vinegar, and using immersion blender, blend to desired consistency. If using regular blender, transfer two cups of soup to a large bowl and blend the rest. Then stir in the reserved soup. Do a final taste test and add more seasonings if desired.
Serve with a slice of your favourite bread or naan. I wouldn’t worry about making a salad: it’s already so nutritionally dense.
Makes excellent leftovers 🙂 If soup thickens too much, just add more water or broth to thin out.
“Today I will live in the moment. Unless it’s unpleasant, in which case
I will have a cookie.” Cookie Monster
It’s been one of those months. Despite my best intentions, I’ve been MIA from my blog and any other personal goal.
Thankfully I’m not dealing with anything earth-shattering, like a horrendous medical diagnosis. It just started with last month’s Christmas chaos, followed by a family holiday. Interspersed with a few bouts of stomach flu, colds, and snow days. Oh, and dealing with some surprising and scary issues that come with parenting a teen.
“Don’t let a mad world tell you that success is anything other than
a successful present moment.” Eckhart Tolle
Success can be a tricky concept. We all have definitions of what constitutes a “success,” and I bet most of us feel like we fall short.