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Abrazos! xox Penny

Wednesday, October 3, 2012

The Notebook


It is hard to put the last two months into words. I have been in New York with family and upon leaving...well, you can imagine the tears. However, I tried something different while flying home this time.

Instead of wallowing in my sadness and lamenting the stress, I decided to pull out my trusty notebook and write down a list of what I called "Little Happies"...small things that became the big things that sustained me. I left off the list the happiness "givens"…loved ones, friends, sweet people I met, the sea and sunsets...for they are my core. Oxox. Instead, the list contained just the little moments that had given me a boost. I filled two notebook pages! Woo hoo! Now that's some "big" stuff.

Physically what kept me going were two things: green drinks (you knew those were a given, right?) and walking. I think I walked between three to five miles nearly every day and one day, a whopping, for me at least, eight to ten miles. I discovered some new routes and trails that were wonderful, just wonderful. I took my shoes to the shoe repair place yesterday. They were a sight!

Getting back in the swing of things, I made this recipe last night. It is from my son and daughter-in-law and is fabulous. It is somewhat soupy but luscious served over baked sweet potatoes...a little happy that sustains this dish in a big way!! This recipe is going into my notebook in ink. Hope you all are well!  Happy Fall!

Spinach and Chickpeas in Coconut Milk

2 teaspoons oil, butter or ghee
4 cloves garlic, minced
1 medium yellow onion, diced
1 tablespoon freshly grated ginger
1 lemon, zest and 2 tablespoons of juice
dash of red pepper flakes
1 pound fresh spinach
1 can (15 ounces) chickpeas, drained and rinsed
1 can coconut milk
1 teaspoon sea salt
1 teaspoon powdered ginger

In a deep skillet or Dutch oven, heat oil and sauté onion until soft. Add garlic and ginger, lemon zest and red pepper flakes. Cook 5 minutes. Add chickpeas and turn heat to medium high. Stir and cook until golden and coated with onion-garlic mixture. Add spinach by handfuls and wait until each handful wilts before adding the next. When all spinach is wilted, add coconut milk. Stir in sea salt, ginger and lemon juice. Reduce heat and simmer 10 minutes til heat through. Serve over baked sweet potatoes and garnish with cilantro. I added a side of sautéed green cabbage. Yum. Serves 4.

1 comment:

  1. What a delicious recipe and it's really healthy too. Thanks very much for sharing this. I'll definitely try this out myself.