Make it green


Here in British Columbia the lockdown is about to be eased. Small steps towards a different normal.

I don’t know about you, but I am scared.

It looks like this virus is not going away. We can only hide for so long and then we have to take steps out. We have to be brave.

The one thing we can do is try and keep our bodies strong.

I am lucky that my son keeps me moving. While my daughter and I could be happy curled up on the sofa surrounded by books and paint, he has to run. And then ride his bike. Then run some more and more and more, so that I am on my feet almost all day long chasing him. It’s not always fun, but I know it’s so good for me. Remember to move your body!

The other small change you can do, if you don’t already, is add fresh herbs to your meals. I never make eggs without adding fresh parsley or dill. I never make chicken without rosemary and thyme. I make all of my potatoes with a combination of them.

Fresh herbs add so much nutrition to a meal.

Throw parsley into your meatballs. Add thyme to your sweet potatoes. Cover your beans with cilantro.

If you can, even on a windowsill, grow your own. Grab a handful for every meal.

Send some fresh potted herbs to your mom for Mother’s Day.

Send your friends some seeds.

Let us give to each other the gift of health.


Hope you have a great weekend! I will be enjoying our first very warm weather of the season, and hopefully finishing up The Goldfinch which I have finally gotten around to reading.




Mung Beans and Rice (with Curry and Shiitake)

image1.jpgWhen it became apparent that life would be changing and trips to the store would be few and far between I thought about what I would need to keep us healthy and happy.

Instead of rushing to the frozen food section, I went to my local grocer and special ordered 50 pounds of dried beans (mung and garbanzo) and 25 pounds of rice.

We now had our base on which to add little things here and there. I cannot stress enough how economical this was to do. We have saved so much money and 5 weeks in I still have pounds and pounds of it.

If you are at all struggling with how to eat on a budget, buy dry!

As you can imagine I have lots of ways to eat beans now.

This one is my son’s favorite and we have it at least 4 times a week.

The secret is how you use the ginger.

The bigger secret is how to include the kale. Since my kids were little I have used my food processor to chop up kale/collards/spinach into little tiny bits that I put in everything.

(For the rice and beans I always soak at least 8 hours in water with one tablespoon of apple cider vinegar for each.)

Best of all? It’s fast and easy!

You need (and this generously serves 4):

2 cups brown basmati rice (or any rice you like), soaked

1 1/2 cups whole green mung beans, soaked

1 bunch kale, chopped as fine as you like

1 medium yellow onion

3 to 5 tablespoons ginger, grated into a fine paste (I use a cheese grater) –this is really important as the more it’s ground up, the richer the dish will be.

1 tablespoon curry powder

1 tablespoon coriander

olive oil

shitake mushrooms (optional)

To cook:

Drain and rinse the rice and beans.

Heat oil in a large pot adding curry and onion. Sauté slowly over medium heat for about 5 minutes.

Add coriander and ginger and stir for only one minute (you don’t want the ginger to burn.)

Add beans and rice and water (you want to cover them with about 1/4 to 1/2 inch of water on top) and place lid on.

Bring to boil and put timer on for 30 min. (You can check water here and there to make sure you added enough.)

At 20 min lift lid and stir in chopped up kale. Replace lid while you sauté the shiitake in a little olive oil with lots of salt and pepper.

At 30 min you are ready to eat!










IMG_6567.jpgA recipe for crazy times. 

It’s been a crazy time. It is a crazy time. I vacillate between calm trust, and pure anxiety. For someone already prone to anxiety this is quite the test of will.

I hope this finds whoever is reading it with loved ones, feeling safe, feeling hopeful.

I have asked my husband so many times over the years, but what it there is a pandemic..?

And now we are here.

And I am alone with the kids in North America and he is thousands of miles away in Kenya.


I’ve got this.

All these years of moving around the world, an upcoming move back to Kenya, the hardships and fear and unexpected, and more fear, and I’ve got this.

One step at a time. That’s all I have to do. That’s all any of us have to do.

I have always been a passionate (obsessed) believer in nutrition. Did you see this? How Vietnam has handled the virus?

“First, the doctors are required to treat the symptoms, like fever. Second, the patients are placed on a strict, nutritious diet.”

I have read of isolated patients in the States who are offered cheeseburgers and fries and I am shocked at the lack of understanding between what we feed our bodies and how our bodies function.

I wanted to share my favorite salad that has been keeping me going through the stress, keeping me healthy, and just plain yummy. Could not be easier to make…

  • One bunch kale
  • Any kind of nut ( I love Brazil in this)
  • Shitake mushrooms
  • Shallots
  • Lemon
  • Olive Oil
  • Balsamic Vinegar
  • Salt and Pepper
  1. Rinse and soak kale in salted cold water for about 10 minutes.
  2. While kale is soaking, heat olive oil in pan and sauté mushrooms, shallots and chopped up nuts.
  3. Rinse kale and chop as finely as you like.
  4. Cover with vinegar and lemon, salt and pepper.
  5. Add hot olive oil, mushroom, shallot, nut mixture.
  6. Toss so kale becomes wilted, maybe add a bit more olive oil.
  7. Try not to eat it all before you get to the table.

Stay safe. Wash those hands!