I used to think that abundance meant having so much more than I needed, that I’d never run out. Because I struggle the the disease of ‘not enough-ism’, there were many days spent wanting for excess of everything: money, friends, time, activities, and of course: SUGAR!!. It was difficult to see that what I had right now was enough. God forbid my cup not runneth over in excess every second of the day, right??
Thank goodness life is changing me for the better. Nowadays I relish in the opportunities I have to find the abundance in what already lies within me and within my grasp….and my fridge. Take this morning, for instance. I was cooking for a potluck tonight, and out of that experience THREE abundance opportunities found me.
Let me explain.
Opportunity #1: When I open my mind (and my cookbooks), new ideas emerge that I hadn’t seen before. So, this morning when I cracked my trusty culinary companion Vegetarian Cooking for Everyone (Deborah Madison – check her out, she ROCKS!!), I nearly squealed with delight when I auspiciously opened to “Curried Quinoa” and realized I had exactly what I needed to make this dish, down to the frozen peas.
Opportunity #2: Fast forward 2 hrs and I’m stirring away in the kitchen. I glance at my bowl of left-over carrot pulp from juicing for the quinoa dish…and a cookie recipe idea was born!! A quick review of the pantry (yes, just enough turbinado for 1 batch….2 eggs left in the carton, the right amount of flour…..perfecto) and I was off and baking.
Perfect timing, too, becuase Matt really needed a healthy homemade treat after a hard morning. Walking in to the smell of curry and baking cookies is enough to make any troubled soul feel welcomed and loved!
Opportunity #3: Not so glamarous, but it saved me the $$ and energy of going out for lunch (part of that not-enoughism is wanting for things I don’t have so I can go out and buy them!). I used the rest of that carrot pulp in my mish-mash lunch of hummus, carrot pulp, beans and avocado, a concoction also inspired by looking around at what I have and keeping my mind open.
I feel good about my kitchen finds and how much fun I had working with the abundance right in front of me.
CURRIED QUINOA (from D. Madison’s Vegetarian Cooking for everyone)
2 tbsp oil or butter (I used butter)
1 onion: 1/4 finely chopped, 3/4 coarsely chopped1
1 cup washed quinoa
2 tsp curry powder
salt, pepper to taste
2 zucchini, diced into small cubes
1 cup carrot juice (I juiced 5 carrots)
1 cup peas
1/4 cup thinly sliced scallions
2 tbsp chopped cilantro
heat half the oil in a small soup pot, adding the finely diced onion and cook on med for 3 min. Stir in quinoa, 1/2 tsp curry powder and 1/2 tsp salt. Cook for 2 minutes. Add 2 cups bioling water and then simmer covered for 15 min.
Meanwhile, heat remaining oil in a 10″ skillet. Add chopped onion, zucchini and remaining curry powder. Cook, stirring frequently over med heat for 5 min. Add 1/2 cup water and carrot juice + 1 tsp salt. Cover and simmer for 5 minutes adn add peas adn scallions. Cook a few minutes more, adding cilantro at the end. This is a ‘wet’ dish.
CARROT/COCONUT COOKIES (fresh from the brain of Rebecca this AM)
1/2 cup butter
1 tbsp vanilla
2 tsp cinnamon
1/4 cup turbinado
1/2 cup shredded carrots
1.5 cups spelt flour
1 cup br. rice flour
1 tsp each: baking soda, baking powder
1 tsp salt
Cream butter, sugar, eggs, vanilla, cinnamon and carrots. Set aside. Mix dry ingredients and fold into wet ingredients. Texture is like that of sugar cookies. I maked small balls and patted them onto a cookie sheet (1-2″ cookies). Cook @ 350 for 8 minutes. Keep moist by storing in airtight container.