By Molly Patrick
Apr 11, 2020,
She sat on her couch and she cried.
She cried because she feels worried and scared and alone.
She cried because of the unknowns and the what-ifs.
She cried because so many people are hurting.
She cried because so many people are dying.
She cried because she felt helpless and overwhelmed.
She cried because her whole life has been turned upside down.
She sat on her couch and she cried.
She took her time. She felt all of it. She took some deep breaths. She drank a glass of water.
And then she stood up, she blew her nose, and she walked into her kitchen.
She opened her fridge and pantry, and she started pulling out ingredients – veggies, grains, and beans. Herbs and spices. Nuts and seeds.
She put on some Annie Lennox.
She took out her cutting board and she started to chop and dice and saute. She started to roast and blend and bring to pressure. She minced and peeled and grated. She stirred and whisked and simmered.
As the smell of healing food started to rise up from her kitchen, she started to feel her heaviness lift. She took a break to make a green smoothie. Her body perked up, she kept cooking. She began to loosen and she started to dance. Her shoulders dropped, her neck was free. She sang along with the music:
“Now every one of us was made to suffer
Every one of us was made to weep
But we’ve been hurting one another
And now the pain has cut too deep…
So take me from the wreckage
Save me from the blast
Lift me up and take me back
Don’t let me keep on walking…
I can’t keep on walking
I can’t keep on walking on broken glass”
When she was done cooking, she set her table, and she nourished her body with a big bowl of vegetable soup. She got up, cleaned her kitchen, and she took a hot bath before she went to bed. She relaxed into the water, knowing she was safe. Knowing that things will feel different soon. And knowing she is okay.
We don’t have control over a lot right now, but we always have control over what we cook and how we eat. Let’s cook and eat nutrient-dense foods that boost the immune system, lower blood pressure, fight free radicals, reverse type 2 diabetes, lessen inflammation, and help us maintain a healthy weight for our frame. These are the foods that will help us right now, and this is something we do have control over.
You are never helpless when you can help yourself.
When you’re ready to get off your couch and into your kitchen, we’re here to guide you, one recipe at a time.
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Have you lost your mojo? Talk to us about it in the comments below.
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons balsamic vinegar
- 1 teaspoon water
- 5 pieces 100% whole wheat or sprouted grain bread, cut into crouton-sized pieces
- 1 tablespoon nutritional yeast
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika powder
- ¼ teaspoon dried dill AKA dill weed
- ¼ teaspoon salt
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- To a medium-sized mixing bowl, add the soy sauce, balsamic vinegar, and water. Give a quick stir.
- In a separate small bowl, add the nutritional yeast, onion powder, garlic powder, smoked paprika, dried dill, and salt. Whisk together.
- Place the bread pieces into the medium-sized mixing bowl (the one with the liquid) and with your clean hands, gently massage the bread pieces so the mixture is evenly distributed. Add the spice mixture and use your hands again to thoroughly and evenly distribute the spices.
- Place the bread pieces onto the baking sheet and spread them out in a single layer. Bake for 8 minutes and then take them out and flip the pieces over. Place back in the oven and bake for an additional 2-3 minutes, checking on them frequently so they don’t burn. As soon as they start to look crispy, take them out of the oven to cool. Serve with your favorite salad.
Wishing you a happy week. May it be filled with getting in your kitchen and taking care of yourself.
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