Kitchen Adventures for (tired) Energyworkers

Welcome back to Kitchen Adventures with Joy! I have lost track of how many weeks I've been sharing these now ~ I only know that I missed last week.

Well, last weekend was a lot. Juggling energy work during an online retreat with family that is not spiritual at all and so very mired in the 3d that it's sometimes as if we're living in different worlds.

Which, in a way, we are. It's a very different midnset, a different vocabulary at times. And translating can be fun, but also tiring.

And so there were no kitchen adventures last week.

But! I've had this entire weekend for myself! Four days of just me, myself, and I.

... and my weekly delivery of fruit and veggies, a whole lot of ideas, and best of all: the time to actually do something with these ideas!

Yeah, I am so not overbooking myself like that again.

But as I said, this weekend there was the space, and so, the creating happened. And I actually feel refreshed, my head is clearer, I am more present.

... though that might also actually be due to the fact that I caught up on sleep.

Actually, it's probably both. It's always both, isn't it?

So! Let's dive into what amazing things were created in the tiny kitchen this week!

(It's all good stuff!)

Kitchen Adventures with Joy

Starting with:

beetroot dahl, extended edition

Beetroot dahl, extended edition. Like, this is my standard beetroot dahl recipe ~ only, of course, it's not standard at all, because I use Tandoori masala spice, instead of garam masala, and also never leek, because I don't have leek but a surplus of onions.

So, okay. It's MY standard beetroot dahl, in that it's never standard and always changing.

This week's extended edition has carrot, potato, and aubergine on top of the beetroot.

And, like. This just keeps getting better? It's almost, it doesn't matter, WHAT I put in there, it's just ... gloriously nommy and should be part of everyone's week, it's so good.

Yeah. Beetroot dahl, folks. Make it.

This one was then followed by my applesauce almost-live-cooking thing. Here's what the result looks like:

applesauce :-)

Here we have:

• one green apple, chopped up small

• three teaspoons coconut joghurt

• three teaspoons applecause

• and a plum chopped up small on top

Very autumn-y and just, so good. Seriously. Sometimes food can be, like, this asbolutel flavour explosion in your mouth, and you wonder why you're ever doing anything else but eating.

Or maybe that's just me.

Cooked at the same time as the applesauce was this:

I'm calling this Back to the Roots: bunch of root veggies (plus have of a giant aubergine) and white beans. Chopped up small, cooked together for twenty minutes until soft.

Seasoning is a bit all over the place for this one, I couldn't quite figure out what it wanted. So: salt, pepper, some rosemary, and a spice-mix for heat.

Might need some tomato sauce/passata/tinned tomatoes. Haven't decided yet. But it's nice with the rosemary. :-)

Again, very autumn-y. Also: super dense, gets you back down to earth in, like, half a bowl.

So, if you're feeling floaty and ungrounded? Or have energy moving at a speed you can't keep up with? This will get you grounded and centred.

Enjoy. :-)

And because the box had cucumbers:

mildly viral cucumber salad

Mildly viral cucumber salad: One cucumber, sliced, with a dressing made from crunchy cashew butter, tamari, rice vinegar, lemon juice, and a teaspoon of chili paste.

... I'm really getting into putting chili paste into everything, why is the little jar almost empty, oh noes, tragedy...

Oh, and because there was another cucumber, also radish and carrots and I needed a protein dish:

lentil salad

Accidentally creamy lentil salad. Was not intended to be creamy, but then I used up the last of the (vegan) mayonaise I had in the fridge, and now it is. Verrry nice.

Also there is this, which turned out A MILLION TIMES MORE NOMMY THAN EXPECTED:

joyous asian fusion mix

This is, like, Asian-Joyous fusion:

• 1/2 cabbage, three small carrots, half a giant aubergine sliced thinly and baked in the oven for 20 minutes at about 195°C

• stirred together with a package of glassnoodles

• with a dressing made of peanut butter, 4 tablespoons tamari, 3 tablespoons rice vinegar, lemon juice, a little bit of chili paste, some ginger juice

Yeah, I know these measurements are super vague and unhelpful, I simply kept adding liquids until the peanut butter dissolved and the whole thing was creamy-but-not-too-thick.

And the poured into the veggies-noodles mix and stirred together using both a fork and a spoon (and then a rag, to clean up the mess I'd made).

This is SO GOOD. Like. I want to eat the whole pot and I don't care I'll have a stomach ache afterwards kind of good.

... I'm also being very good, in that I have only-slightly-bigger-than-usual servings.

... also getting hungry talking about this AAHHHHH ...

But wait! There is more?

Yes, just without picture, because I tried a gluten free bread made from polenta ~ and in the process discovered the food moths haf got into the sunflower seeds AND the sesame seeds, little bastards ~ and the bread is still cooling.

... first nibbles point to this is something yummy to be repeated though ...

Uh, and yeah. That's it for Kitchen Adventures this week!

I still have an unidentifiable veggie ~ might be a melon, might be a yellow zucchini or a type of pumpkin, who knows! I don't! ~ and a couple of carrots, so ...

More to come, maybe?

If not: Hope to see you next week!

Bye!!