Last week we got curious about the type of eater we are. Are we a “clean-plater”, a grazer, or maybe someone who eats to find relief or feel reward?
We may have noticed that we eat out of habit rather than when we’re hungry. So how do these habits come about? Join us to explore more:
The next time you reach for food, check in, pause a moment. Notice if you are hungry or wanting food to calm a feeling or give you pleasure. Reaching for food when we’re not hungry again and again, creates a habit so that every time we are in that feeling, food is our go to.
When we pause, we come into the present moment where we’re able to see more clearly how our thinking can fall into old habits that aren’t real in this moment. We’ll explore more next week. Join us then.
The recipe this week is Red Lentils with Curry Leaves and Ginger. Quick to make and delicious. Even people who have never tasted lentils love this dish. Enjoy.
To Your Amazing Health,
Connie and Bill
Red Lentils with Curry Leaves and Ginger (Serves 2 to 4)
2 cups red lentils
4 – 5 cups veggie stock or purified water (more if you want it soupy)
1/2 teaspoon turmeric
1 tablespoon avocado oil
3 tablespoons fresh or dried curry leaves*, cut in small pieces with scissors or crumbled
2 to 3 inch piece of fresh ginger, peeled and grated
1/2 teaspoon Mrs. Dash Extra Spicy (Red Pepper Flakes)
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
Place all ingredients but sea salt in a large pan. Bring to a boil and turn heat to low. Cover and cook until lentils are soft, 20 to 30 minutes.
Add sea salt. Let cook for 5 to 10 minutes more and serve.
* Curry leaves are not real common but can almost always be found at an Indian Spice store or and Oriental Food store.