Just breathe.

Today will just be a simple post about how i'm feeling, right now, at this very moment.
If you've followed me for a while, you know that I am currently studying holistic health. Being medication free has helped me a great deal since last year's traditional treatment. Combined with a clean diet and natural supplements, it has made a difference.

There are days however when the pain does not want to go away no matter what. On those days, it would be key to love my body and mind and not be hard on myself. That would be ideal.... but reality is different.

I wish I could trade bodies and get a new one, a healthy one. I imagine dragging myself to a shop, talking briefly to a salesman, looking at various models, asking more questions about that disease-free one up there on the shelf, jumping into it to try it on and coming out of the changing rooms all brand new with ZERO pain, feeling amazing and ready to take on my new life!
(No, no, I am NOT on any medication nor am I delirious, don't worry!)
Of course it is not realistic but a girl can dream right? :-)  It could perhaps be the plot for a new movie? No? K then.

I'll go back to my studies with my dearest friend the heating pad. I just wanted to share with you that you should rest when your body wants to and not be mad about it. You will find out that in no time, once well rested, you'll be able to be out and about again and there will be light after that grey cloud passes.... so take it easy, breathe deeply and accept the situation. I know I'm trying to.

Sweet potato and red beans chili

If you are on my side of the world, it is getting colder out there and the days are getting shorter. It is actually raining right now and I am writing this from my couch, all cozy with fluffy socks on and a large cup of herbal tea. Bliss!

Today's recipe is a savoury one, vegan and gluten free. A dish that is quite quick to make from whole foods (less than half an hour) and so delicious and comforting. Perfect for this season. So let's dig in!

INGREDIENTS:

For 2 people

2 medium sweet potatoes

1 small onion

1 small garlic clove

2 large tomatoes (diced)

1 avocado 

1 tin red beans (rinsed) 

3 tablespoons Balsamic vinegar

1 teaspoon Muscovado or Demerara sugar

1/2 tin tomato paste (or 2 tablespoons)

1 tablespoon ground coriander

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon turmeric

A pinch of ground cinnamon 

A pinch of Cayenne chili powder (or more if you like it hot)

Olive or coconut oil

Pink Himalayan salt

Black pepper

Brown Basmati rice

A few coriander leaves (optional)

METHOD:

Pre heat your oven at 180°C (350°F)

Peel and dice the sweet potatoes. Place them on a baking sheet lined with parchment paper. Spray with a little olive or coconut oil and bake for 20 minutes until nice and soft.

While they are in the oven, start cooking your rice.

Dice your onion finely as well as your garlic. Spray a frying pan with oil and sauté the onions and garlic with the sugar to caramelise them. Add all of the spices (cumin, cinnamon, coriander, paprika, turmeric and chili powder). Cook and stir for a couple of minutes (this will roast the spices a little). 

Deglaze with the vinegar then add the tomato paste. Stir. Add the diced tomatoes and rinsed red beans, simmer for about 10 minutes then mash everything up with a potato masher. Season to taste.

At this point, your sweet potatoes should be done (or almost).

Mash up an avocado with half the juice of a lime, a pinch of ground garlic and some salt and pepper.

Serve over rice, add  the sweet potatoes and the mashed avocado. Top with a few coriander leaves.