I am recognising that I am eating my emotions and have stacked on the weight. The last few days I have made a pact with myself to move more, and stop binging on crap. I need to drink more water too.
In February I started #flourishinfebruary. For the month I posted three things that went well every day. When February was over I stopped. I shouldn't have stopped, although it's been in the back of my mind ever since.
In an anxious mind, it's easy to let the trivial shit take over. It takes a lot of mental energy to keep an even keel. Especially when I don't have a lot of understanding, emotional support. So I am going to start doing that again. I found the feedback very supportive.
I've gotten out in the garden the last couple of days too and have realised just how unfit I am. I need to look after me a bit better. I am worthy. My kids are worthy, of a healthy, happy mum. At the moment I am not happy and not healthy. I am not being the best me.
My future if I don't look after myself, is certain diabetes. It would not surprise me if I am knocking on it's door to tell the truth.
I made this for lunch yesterday. It turned out great so I'm sharing the recipe.
This makes heaps. Feel free to halve the recipe.
I served it with a dollop of plain yogurt, some chilli oil and fresh coriander. It's very tasty.
If you don't have chilli oil, add a little with the other spices at the start.
1 large onion, chopped
2 cloves garlic, chopped
2 stalks celery, sliced
1 tablespoon olive oil
1/2 teaspoon turmeric
1 teaspoon garam masala
2 cm piece of ginger, peeled and grated
2 tablespoons of chopped coriander stalks*
1 x 165 ml tin of coconut milk (I used Pandaroo Lite)
1 kilo of peeled and chopped pumpkin
4-5 cups of water or stock, to cover pumpkin
Heat oil in a large saucepan, add onion and celery. Fry until softened.
Add garlic, ginger, coriander stalks, turmeric and garam masala, and stir for a minute. Pour in coconut milk, stir and add water.
Bring to the boil, then turn down to a simmer. Cover and cook for about 20 minutes.
Take off the heat and blitz with a stick blender.
*When I buy fresh coriander from the supermarket, I freeze the leftover stalks and roots. You could plant some in the garden. Right now is a good time.