Hello everyone, I hope you are all well rested and happy.
Here is what I have been watching, listening to, reading and cooking up this week.
What I have been watching and listening to…
This week I have been watching and listening to an amazing celebrity therapist who teaches on the power of the mind. Marisa Peer believes that the major cause of depression is our harmful and criticising self-talk, that we unlearn the phenomenal confidence that we are born with and that we can retrain the brain with a few simple words repeated, “I am enough”. I love that she advises all of her clients to write on their mirrors in lipstick (male/female) “I am enough”, she finds again and again that this small thing is a huge catalyst for change. I could not agree more with her philosophies and focus each day for at least 10 minutes on developing self-confidence. You can read Marisa’s book “Lie, cheat and steal”, find her on mindvalley.com and here is a link to her Ted talks.
What I’ve been reading…
I see reading as essential to learning and growing in life, and love to find new authors and different books. This week I have been reading Arnold Schwarzenegger’s biography and laughed out loud as he shared the story of how in response to his filling his bedroom walls with posters of athletes and body builders, his mother flagged down the village doctor. She was so distraught she asked what she should do about her son pinning naked men on his walls! Fortunately, the doctor reassured her that this was Arnie’s inspiration and that he was a driven young man. I decided to read the book as I had heard about the mindset that had resulted in the seemingly out of reach dreams and goals Schwarzenegger set for himself as a young man, coming true by the age of 21. I have not completed the book, but it is a fantastic read and I am already in awe of his discipline and determination to reach his goals.
What I have been cooking…
This week I cooked for a good friend and as I have started to cook with these perfect little pulses I thought I would make mung bean falafels. Traditionally chickpeas are used and although I love chickpeas, mung beans are known to be easier on the digestive system, minimising wind and perfect for those who may suffer a little when consuming chickpeas. These beans have been eaten for centuries and are a typical Ayurvedic food, known to suit all three doshas. In traditional Indian Ayurvedic medicine, it is said that we all have a dominance of at least one of the doshas, Pitta, Katha and Vata. Mung beans are tridosha, therefore known to balance the body.
There are more reasons to eat mung beans as they have so many nutritional benefits, containing 6g of protein per 2 tablespoons which is the same as 1 large egg! They also contain potssium, magnesium, B vitamins, vitamin C (moreso when sprouted). The wonderful thing about this recipe is that the healing ingredients added to the beans makes a perfect recipe for lowering inflammation, preventing illness and promoting longevity, youthfulness and vitality.
Mung bean falafels
- 200g mung beans
rinse well, cover with water and soak overnight, drain and boil for 10 minutes, cooling slightly before adding the rest of the ingredients below
- 1 small red onion diced finely
- 2-3 cloves of garlic diced finely
- a bunch of fresh coriander – you could use ground
- 1 tsp of turmeric
- a pinch of cumin
- a sprinkle of Himalayan or sea salt and optional black pepper to season
- juice of 1 lemon
- 1-2 tsp of tahini – optional
*Add all of the ingredients together in a food processor and mix until combined well. Shape into round balls and slightly flatten on a tray, cover over and store in the fridge for at least 30 minutes or until you are ready to bake.
*Bake in a preheated oven at 200 degrees celsius for approximately 10 minutes, ideally you will turn over half way through. They should be slightly browned on both sides.
I served mine with stir fried shitaki mushrooms and roasted veggies, marinated in tamari (a gluten free soy sauce) served in an aubergine boat (all roasted together). I placed the falafels on top of roasted yellow pepper hummus. You can find the recipe below.
Roasted yellow pepper hummus
- 200g chickpeas (either soaked overnight and boiled or a tin of drained chickpeas)
*You can use half mung beans for this recipe if you preferred
- 1 yellow pepper roasted in the oven for at least 10 minutes (roast in a little bit of oil)
- 1 tbsp of tahini
- 2 cloves of garlic
- a good pinch of sea salt/Himalayan
- juice of 1 lemon
- a little water
optional: black pepper
*Blitz all of the ingredients in a blender/processor until smooth
Have a wonderful week and remember ‘YOU ARE ENOUGH”
lots of love and health,