Following in the footsteps of my last post, I’m creating lots of quick and comforting meals lately. Late-winter is when I typically become the least inspired by seasonal ingredients, but this year I’ve relegated to always having some batch-cooking or roll-over ingredients on hand for ready meals. And I actually haven’t lost inspiration per se, but the hours in the day for cooking creatively and sharing those meals has been taken up elsewhere.
Instead, I’ve really been putting my focus into creating space for in between moments and pauses, and it’s kind of funny to realize when life is really full and can feel rushed that pausing and watching the mind slows everything down. All that rush tends to fall away and around, instead of inside me, and I realize it’ll all get done. There are little checkoffs this season. Taking my ServSafe test and receiving certification, sitting for and passing a lengthy comprehensive exam before graduation this spring. Working on and completing my last group project for my Life Cycle Nutrition class. Successfully completing my last clinical course. Continuing to grow in my experience and working with new and continuing nutrition clients. And turning down my entrepreneur ‘what’s next’ business brain for when I have the ability to put my focus there.
And then setting it all down and going to work, where I focus on teaching kids to cook and learn about the basics of healthy eating.
And then dropping my energy into marathon training and keeping my body healthy.
Layers. Like peeling an onion, my doctor said the other day, only she was talking about layers of healing. We all have these layers of aspirations, or obligations, or activities that we’re simultaneously putting our energy into and even though it might be nice to compartmentalize and separate them, they tend to bleed over and into each other. Or at least mine do.
Over the last few years, I’ve tended to go in and out of stress reactions that will last a few weeks or more. I’m told they are really autoimmune-like flares, even though I’ve also been told I’m a touch too healthy to be diagnosed by conventional medicine, even with lots of ‘little signs’. Every time a flare happens I try to scramble and make sense of it, trying to identify the cause or the trigger, but ultimately when my physical body is a little too out of balance, my mental body becomes equally so, worrying and putting energy into the hurts and aches physically. And vice versa. And the two go round and round together, making the episode worse until I ultimately decide to set them both down, “give up,” and invest my energy elsewhere. That’s all to say that with two big end goals on the table right now, one being finishing my graduate program and the other the marathon that occurs just a few days after, I’m in a space right now of enjoying the process, enjoying the little things about the everyday today, and not getting so caught up in the what if’s or shoulds, or what’s next. It will come regardless.
And for now, I’m eating lots of kitchari, even accused of making lentils and rice way too many meals in a row lately. But it’s what I’m craving and need after running in the rain or cold, or before rushing off to work.
If you’re feeling like you’re holding lots of ‘layers,’ and could use a little space and pause for calming and grounding, I encourage you to turn off the noises around you that you can, tune into the ones that are still there (like family, the wind or rain, the heater), and immerse your senses in the process of cooking kitchari. Soaking the lentils and rice. Chopping the vegetables, measuring the spice. And then eat in the same fashion, for once without distraction, slowly, slowly. Tasting each bite.
Simple Winter Kitchari, serves 2
This works great as a quick lunch or dinner, and can use whatever vegetables you have on hand, or very few if you’re needing super simple. Choose the white basmati rice if you have sensitive digestion.
2 1/2 Tbs. ghee or coconut oil
1/2 Tbs. Grounding Masala spice mix (below)
1/4-1/2 tsp. salt
3 1/2 – 4 cups water
1/2 cup white basmati or brown rice, ideally soaked overnight or at least a few hours
1/2 cup red lentils, ideally soaked overnight or at least a few hours
2/3 cup greens or green vegetables, chopped (any type of leafy green, broccoli, cauliflower, peas, asparagus, etc.)
1 1/3 cups root vegetables (turnips, carrots, beets, sweet potato, parsnip)
1/2 Tbs. ghee or coconut oil
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
1/4 tsp. fennel seeds
lime, a squeeze of fresh juice for each serving
cilantro or parsley, to top
- Drain the rice and lentils if you soaked them. Then in a medium pot, heat the ghee or coconut oil, along with the spices and salt. Heat until you begin to smell the spices. Then add the drained rice and beans. Simmer for a couple minutes and then add the water. Bring to a boil. If you’re tossing in hardier root vegetables, add them at this time too. Turn down, cover partially, and simmer for about 30 minutes. Check after about 20 minutes and add additional water as necessary and again at the 30 minute mark. After 30 minutes, add the greens or more tender vegetables and stir in, and then continue to cook 10 minutes more until everything is nice and porridge-like.
- Meanwhile, in a small fry pan, heat the ghee or coconut oil over medium heat and add the cumin, coriander, and fennel seeds. Cook just until they begin to turn golden and smell fragrant, about 2-3 minutes. Remove from the heat and pour them into the kitchari.
- Stir and serve with fresh lime and some cilantro or parsley on top.
Grounding Masala Spice Blend, adapted from What to Eat for How you Feel
2 Tbs. coriander seeds
2 Tbs. fennel seeds
1 tsp. cumin seeds
1 tsp. whole cloves
3/4 tsp. black peppercorns
1 tsp. ground turmeric
- Add all the spices to a coffee or spice grinder and grind to a fine powder. Put into a labeled container and store away from light.