I’ve been thinking about the ebbs and flows of life lately.
The ups and the downs; the rising and the falling of the tide; the warmth of summer and the cold of winter; the valleys and the peaks; the birth of new life and the passing of another.
These are moments that we remember – whether with immense joy or deep grief. These events are marked in our calendars, a special power given to them, and our memories are almost forever tied to them.
The thing about these moments though, is that they aren’t everyday moments.
They may punctuate our lives every once in a while – you know, like graduating from university or the first time we receive a salary – but the majority of our lives are not filled with momentous events like these.
Most of our lives are spent in the in-between, waiting.
We could be waiting for a big break to get published in a prestigious magazine; waiting for the plane to take off so we can go home; waiting for the doctor to confirm a diagnosis; waiting for a new client to appear; waiting for the year to end; just waiting for something to happen.
In these moments of waiting, as we fidget uncomfortably in our human impatience and our yearning for our dreams to come to pass, it’s easy to get upset.
In today’s fast-paced, instant gratification society, where fast food is the norm and patience is lacking, these moments of in-between seem eternal and make us feel like we’re going nowhere.
I know it because most days, I feel like that.
When I sit down to write yet another article or develop another recipe or shoot another picture, I don’t often feel like I’m progressing by leaps and bounds.
I sometimes feel like I’m just going through the motion of things, uncertain of where my future lies, and what will unfold.
Yet I’ve come to realize that life is a box of chocolates, as I told you in my previous post.
And sometimes, in an unexpected circumstance, life surprises me in the most beautiful of ways just as I’m doing my own thing and living those in-between moments.
The thing is, we can’t just live for the highs and lows of life; because if we did, then life would not be worth living, given that most of our days are normal, mundane ones that don’t really require to be marked in our calendars or penned in detail in our journals.
I’m still learning to enjoy the in-between.
I’m trying to savor the moment that I’m living every single second, even if it’s nothing to exclaim about. I want to cherish each experience I have and appreciate each person that I manage to cross paths with.
Life ebbs and flows like the ocean, rippling softly sometimes and raging hard other times. But when it’s still and quiet and calm, I want to soak in those moments and be thankful that I am living them.
A few weeks ago, I sent out my weekly newsletter asking for readers to send in recipe requests.
(Thank you so much! It means the world to me that I can create recipes that make a difference.)
I promised you that I would develop recipes that you need and want, so here’s the first of those.
This warm millet bowl with mushrooms and kale is perfect for dinner on a chilly night; and comforting enough for those in-between moments.
It’s hearty thanks to the sautéed mushrooms, filling because of the fluffy millet, and packs a punch of fibre and nutrients from the kale.
This my favorite type of meal, simply because it’s fuss-free, easy to bring together and can be made in under 30 minutes. Best of all, it’s also gluten-free and vegan, so everyone can eat it.
Start off by combining one part millet to two parts vegetable stock in a large pot and bringing it to a boil. Once it starts boiling, reduce the heat to low and cover the pot fully, letting the mixture cook for the next 15 to 20 minutes until all of the liquid has been absorbed.
In the meanwhile, as the millet is cooking, sauté the mushrooms in a large pan over medium heat, until they are cooked, brown and fragrant (this will take you roughly ten minutes).
When the mushrooms are ready, add in the torn kale and minced garlic and then sauté the mixture for another five minutes until the kale is bright green and cooked. Finally, add salt to taste.
The millet should be cooked by now, so scoop it out evenly between two bowls, and top each bowl with the sautéed mushrooms, kale and garlic.
All that’s left to do is to tuck into this warm millet bowl with mushrooms and kale and enjoy!
- 1 cup millet
- 2 cups vegetable stock
- 3 cups sliced mushrooms (I used a mix of button and portobello mushrooms)
- 3 cups torn kale (I used a mix of green and black kale)
- 3 garlic cloves, minced
- Salt to taste
- Combine millet with vegetable stock in a large pot and bring to a boil, then reduce heat to low and cover the pot.
- Allow the mixture to cook over the next 15 to 20 minutes, until all the liquid has been absorbed. Fluff millet and set aside.
- In a large pan over medium heat, sauté the mushrooms until they are cooked and brown (about 10 minutes), then add in the kale and minced garlic, and cook for another 5 minutes until kale is bright green and cooked.
- Add salt to taste.
- Divide millet evenly between 2 bowls and top each bowl with the sautéed mushrooms, kale and garlic before serving.