Do you ever feel a bit overwhelmed and ungrounded during the summer? With all of the traveling, activities, and gatherings with loved ones we are left with very little time for ourselves. There is so much growth, connection, and expansion in this time but if we don't take moments to reground, slow down and reflect, we can get caught in this Air type element, getting whisked away in a tornado. Finding time to come home and cook at the end of the day can benefit in ways of coming back into balance- coming back to our thoughts and ourselves.
Cooking and eating is more than just a thing to do, it's a form of meditation and devotion. A time to really be with ourself and thoughts because what we think while we cook and eat, we digest and store in the body. Food will turn into the energy we feed into it. So if your thoughts are happy and peaceful while eating, the food-energy transforms into happy and peaceful energy- or spiritual-nutriton. If we are angry, working, or rushing while eating, the food will turn into this energy- causing our thoughts and actions to be more rushed and angry.
Keep the mind on life-visions, your purpose on this earth, positive emotions, and feelings of gratitude for all we have in life so you can move through your days in such ways. Can you see how our thoughts and feelings while eating/cooking are just as important to what we are eating?
This a vegan version of one of my favorite Indian dishes with spices that will help you find the Earth energy once again. Leaving you feel nourished and stable. It is full of flavor and very simple to make. May you have an easeful & joyful time while making and eating this meal. Happy Summer!
Chelsea
Palak Paneer
2 Tbl Coconut Oil
2 Tsp Brown mustard Seeds
! inch piece of fresh ginger (peeled and minced)
4 Tbl Coriander
1 Tbl Cumin
1 tsp Chili Powder (optional)
2 bunches of Spinach and a cup of either Collard greens or Kale
2 Tsp Salt
1 Tbl Curry Powder
1/4 cup raw Cashes (soaked)
1 Cup Vegan Cheese (I used a white "cheese" from "follow your heart" brand)
1/4 cup Coconut Cream
First grind down spices in a mortar. Start with the mustard seeds and add them into a large skillet over medium heat. For about a minute let them cook and grind down the rest of the spices except for curry powder. Add them and the ginger into the skillet, stir for about 2-3 minutes.
Put the cut (not chopped) spinach into the skillet, add the curry powder now as well. Stir until they start to wilt then take half of the mixture and place it into a high speed blender with the cashews and half of the coconut cream. Pulse until the mixture looks mixed but try not to over mix. Now place the mixture back into the skillet and add remaining chopped kale or chard, add the remaining coconut cream as well. Start to stir and add in the "cheese". When everything looks mixed go ahead and cover until you are ready to serve. I like to squeeze lime on the dish for an extra kick and cooling nature.
Saffron Rice
1 cup Basmati or Jasmine rice
3 Tbl Olive oil
Pinch of Saffron
2 cups Filtered Water
Place rice with filtered water in a sauce pan. Add oil and saffron and bring to a boil. Once boiling turn down the heat to low. Fold a paper towel in a rectangle to cover the top of the pot but make sure its not long, it will hang into the fire if so. Then place lid on top and cook on low until rice is fully cooked. Jasmine about 15, basmati around 30-40. I like to add a little more oil half way through. This will keep the rice moist and delicious. Let it sit until you are ready to eat with the Palak.