Mindfulness is to take in the present moment as it is.
We often associate nourishing our mind with gaining more knowledge, problem-solving, engaging in intellectual debates and discussions… but seldom relate it with daily habits like how we treat our body, or how we spend our time, which can have quite a bearing on the state of our mind and how we cope with the circumstances life places us in.
Sometimes we forget that our minds are part of our body and that the foods we eat affect our moods and level of general happiness.
– Mark Boyle
It’s funny how as children we are taught to take care of our bodies- eat a balanced diet, drink filtered water, wash your hands before eating, exercise… but aren’t taught to take care of our mind. We aren’t told that like any other part of our body, our mind needs to be taken care of […]
Each friend represents a world in us, a world possibly not born until they arrive,
and it is only by this meeting that a new world is born.
– Anais Nin
Preheat – Oven to 325 F.
Microwave – 3/4 c.+ 2 tbsp. peanut butter – 15-20 seconds
Blend -3/4 c. sweet potato puree – Peanut butter – 1/3 c. oat flour – 1/2 c. brown sugar – 1/4 c. cocoa powder – 1 tsp. vanilla extract – 1 tsp. baking soda – pinch of salt
Bake – 20 Mnts – Cool 10 Min. – Done
Gluten-free and Vegan Sweet Potato Brownies healthier than your typical brownie recipe because peanut butter is used instead […]
via Thai Fish Cake
Chop – 1/2 Cup Long green beans – Handful Thai Basil Leaves
Blend – 500 g white Fish – 1 tbsp. Thai Curry Paste – 2 tsp fish sauce – 1 tsp Rice Vinigar – 1 Tbsp. Coconut Flakes – 1 egg – 1 tsp Cornflour (optional)
Mix – Fish Paste – Chopped items
Fry – 1 tbsp Mix – Flatten to Form Patties – Shallow fry – low Flame – Both sides – Till Done.
Use Red or Yellow Thai Curry Paste. Adjust quantity to taste. Serve with Chilli Sauce. Enjoy!!
Recipe for Asian Thai Fish Cake with Long beans and Coconut Flakes served with sweet chili sauce.
A popular Thai Snack wonderfully delicious and Yummy you just can’t get enough of it.
Boil – 1/2 Cup Yellow Lentils (toor Dal) – 1 tsp. Turmeric Powder – Until – cooked
Saute – 1 tsp. Oil – 1 knob butter – 1 tsp. each Mustard seeds – cumin – 1 chopped Onion -2 cloves Garlic – 2 green chillies till translucent. Add 1 tomato and cook 3- 4 minutes.
Add – to above – Chopped Young Pumpkin leaves and flowers (4 -5 cups) – salt to taste – bring to boil – Add Cooked lentils – boil for 2 mins – Done.
Enjoy with Rice or Naan
Note : Adjust Salt and Spice to taste. Use Spinach instead of Pumpkin / Squash Leaves.
Easy Vegetarian recipe with Indian Spices combined with Creamy Lentils and Spinach of Choice.
If we could see the miracle of a single flower clearly our whole life would change.
A flower does not think of competing with the flower next to it. It just blooms.
– Zen Shin