Friday, August 10, 2012

Stream of Consciousness

It's rainy here. The drizzly kind of rain we've been waiting for.

The crunchy brown grass has perked up, and looks skyward, lapping up every drop.

This week has been quiet, filled with steady work and lazy days - I've avoided the commute to work, and have rolled the exercise ball into my home office. For some reason, I can't stand going in to work these days. The fluorescent lighting and stale air drives me nuts. The home office is quiet, and sometimes lonely, but the drone of Olympic coverage in the background keeps me company.

Big changes are coming our way, and my homebody-ness is probably a symptom of the anxiety I feel. A has already moved into her "big girl" room without a hitch. Next week we say goodbye to our long-time care provider. We'll be enjoying a two-week family vacation this month before I send my little girl off to her first day of school.

I'm conscious that my due date is fast approaching, and panicky that nothing is "ready." The baby room is in a state of disrepair, and I have yet to pull out and sort through all the newborn stuff. There are no frozen meals in the freezer, and the list of rooms that need a thorough cleaning grows every day. Despite the mild panic, I know that my baby needs very little - some sleepers, diapers, milk and a warm body.

This little monkey I'm growing continues to kick me down below, and I know that her head rests close to my heart. While this conjures up a sweet image, I will be glad for the day she flips. At almost 31 weeks, we are wondering what's taking her so long. A visit to a chiropractor next week may help, and I'm starting to use some of the exercises and tips from this wonderful site.

For now, I can finally enjoy hot tea, stew and freshly baked bread, as the rain keeps the house cool and damp. The oven has come back to life!

Have a wonderful, wet weekend.

Friday, August 3, 2012

Recipe Week Post #3: Lentils, lentils and more lentils

Okay, okay, so I'm slightly obsessed with lentils - if you can't already tell from my first and second post this week. And I JUST discovered an organization called Canadian Lentils, which (although they're not very clear about their mandate on the website) I believe supports Canadian lentil growers.

But I realize not everyone is overly fond of the little bean. I'm married to one of those people *SOB* I remain convinced that I can convert the wayward lad, and bring him over to the land of plentiful little lentils.

Here's why I love lentils:

  • I just can't get over how easy lentils are to cook - no soaking necessary! They take on the flavour of any sauce/soup you put them in, and can be ground down to make fantastic dips. They're also lovely in salads!
  • A huge package of lentils will cost me $1.50, compared to the $10-15 (sometimes more!) I spend on a meal that includes chicken, pork or beef.
  • They're packed with fibre and protein and all sorts of healthy vitamins/minerals. If you pair lentils with a grain or cheese, you end up with a complete protein, something which is really important if you're eating vegetarian while pregnant.

This is called Curried Red Lentil and Kale Soup, and was adapted from Living Without

2 tbsp veggie oil
2 cloves garlic, minced
1 small onion, diced
1 celery stalk, diced
1 large carrot, diced
2 medium potatoes, diced
1 tbsp tomato paste
1 tbsp curry powder
1 cup red lentils
1 cup chopped kale
4 cups veggie stock (I mixed 2 cups water, 2 cups veggie stock to cut down)
1/4 tsp ground coriander
1/8 tsp ground cumin
2 tsps lemon juice
1/4 cup coconut milk

In a large pot, heat oil over medium heat. Add the onion and garlic and cook for several minutes. Add the celery, carrot and potato and cook for 5 minutes until tender.

Add the tomato paste and curry powder, and cook for 30 seconds while stirring. Add the red lentils, stock, coriander and cumin. Bring to a boil, and then reduce heat to medium low. Cover the pot and simmer for 10 minutes.

Add the kale and cook for another 5 minutes.

Garnish with lemon juice and coconut milk and enjoy! Serve with freshly baked whole grain bread or naan bread.