Businesses and services are closing down one by one, leaving mostly grocery stores and pharmacies the only open businesses. Sadly, the coronavirus will hit our community and businesses as hard as it will impact others around the globe. In our neighborhood, the healthy have offered to buy groceries and make pharmacy runs for the elderly and at-risk individuals. Somehow, we will all have to find a way to come together, pick up the pieces and help each other out. I have faith that we’ll come back stronger after this difficult time passes. This crisis will surely bring out the best and the worst in people, but mostly the best – kindness, empathy, compassion and love.
Some ways to de-stress
- Take a walk outside in nature if you can,
- Call or face-time a friend so you don’t feel so isolated
- Take an online workout class…one of my favorites is @melissawoodhealth.
- Listen to an inspiring podcast. Today I listened to one with Tim Ferris and Jack Kornfield that was so brilliant. “How to Find Peace Amidst COVID-19, How to Cultivate Calm in Chaos”…so worth a listen.
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I’m going to be posting some simple recipes on my blog. Some dishes you can throw together with pasta and rice, fresh or frozen veggies, things we hopefully have on hand. Loose recipes where you can substitute what you have to make a meal.
This recipe originally called for tahini, but I only had peanut butter…no problem. Don’t have sesame oil? Never mind, use olive oil or any other oil you have on hand. Let’s try not to stress about food and use our time in our homes to get creative in nourishing ourselves and our families and making the most with what we have.
This is a healthy and filling dish with a delicious Asian style dressing. Use the recipe as a base to add ingredients to. Feel free to substitute garbanzo beans, edamame, peas, black beans, cucumbers, broccoli, or whatever you may have in your kitchen.
- 1 pound spaghetti noodles, cooked to al dente
- 4 tablespoons peanut butter
- 4 tablespoons soy sauce or tamari sauce
- ½ cup olive, canola or safflower oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey (or sugar)
- 1-2 tablespoons of hot sesame oil (can also substitute red pepper flakes)
- 1½ cup chopped kale or spinach leaves
- 1 cup fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- ¾ cup thinly sliced scallions (white and green parts)
- ½ cup thinly sliced carrots
- ½ cup chopped fresh cilantro
- ½ red pepper, sliced thin
- 1 clove garlic, minced
- Mix the peanut butter, sesame oil, honey, garlic, and hot sesame oil together.
- Slowly blend in the canola or safflower oil.
- Whisk in soy sauce and vinegar and set aside.
- Toss the noodles with corn, kale, carrots, tomatoes, scallions, red peppers and cilantro.
- Pour half of the dressing over the noodles and mix until everything is coated.
- Season generously with salt and pepper to taste and serve remaining dressing on the side.
Be well and safe.
This is just the kind of recipe that works for me. Use what I have and substitute to make up for what is lacking. Thank you for a great blog post, especially fitting in this time of stress.
Thank you, Kate! I’m so glad you enjoyed the post. Be safe and well!