I’m checking in really quickly to bring you a new recipe for a vegan turmeric curry with chickpeas and aubergines (eggplants). It’s a very simple recipe and doesn’t contain many photos as I am spending this week taking it easy. I am practising a lot of self-care and I’m already feeling much better than I did last weekend. I’ve been making full use of the beautiful late September sun that we’ve been blessed with lately and spending as much time in my hammock (even if I need a blanket to keep me warm) reading and decompressing.
I’ve decided I need to get a little more serious about meditation, which I have been doing on and off for a few years now, and I am doing my best to practise it daily alongside yoga or running. Unsurprisingly, I found that meditating, exercise and being outside, away from screens of all sorts, really does make a massive difference to how I feel. The key is sticking to it through thick and thin as I do have a propensity to ditch it when I no longer need it (meditation) or it tends to fall by the wayside when life gets busy and stressful (like the recent renovation), which is ironic as that’s when it’s needed most. I also got myself a CBT workbook and I’m going through it in the hope that I pick up some useful strategies and techniques that will enable me to cope better with stress. It’s little steps and it’s all a journey but the cost of doing nothing is just too great.
