“Is it true? You leave the house without your phone?”
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Everyone at the table turned to look at .. me
One morning a few months back, I couldn't find my phone; somehow, my endless attempts at the snooze alarm had nudged it in, and amongst the pile of blankets I was sleeping under. Rats! So I was forced to spend the day without it
The big surprise? It was amazing and peaceful
My entire day seemed to slow down. Instead of checking my email in line at the coffee shop, or texting my husband from the grocery store, I enjoyed the present moment. I ate an un-interrupted lunch with a friend, smiled at a passerby, and browsed a cooking magazine in the grocery checkout.
It was actually a relief to not have it in my bag .. tempting me to look. I felt free and untethered. There was even a simple joy in leaving a note for my husband when I went out. “Going to yoga to find my zen. Believe me, you'll be glad I did. Home in an hour “
The next day, and the next, when I was tempted to look, I decided nope. You know what?
My days took on a completely different tenor. The self-imposed need to respond right away to an email or text completely went away. Phone calls rolled to voice mail.
It's not that I stopped responding to life, I just decided it would be on my terms, later on in the afternoon, when I sit down to work.
At the party that night, when everyone else was tending to the latest beeps from their phone, I sipped my glass of wine, tried not to look at rice krispy bars (!) .. and daydreamed
(This single-tasking video from The Atlantic is great. It's funny, enlightening, andvcompletely worth watching! Trust me on this one)
A favorite meal from this past weekend. A single-pot soup made by browning some onions, adding the rest of the ingredients, and cooking until it's done (about 30 minutes). It's simple and inexpensive to make, highly nutritious and packed with flavor.
A quick word or two about lentils:
They cook quickly; no pre-soaking required, with a velvety texture and delicate flavor that's perfect for purees and soups. We often add blended lentils to soups to make them creamy without the cream. They're low in calories, though very filling because of their high fiber content.
In addition to giving the body slow-burning complex carbs, lentils can increase your energy by boosting your iron stores. Unlike red meat, which is another good source of iron, lentils aren't rich in fat and calories
~ Adapted from Gourmet | October 2007
Red Lentil Soup
- 1 cup red lentils, picked over and rinsed very well
- 1 Tbsp coconut oil (or olive oil)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 Tbsp minced ginger root
- pinch each sea salt and freshly ground black pepper
- 1 Tbsp ground cumin
- ¼ tsp cayenne pepper
- 1 15 oz can fire-roasted tomatoes (or 4 large tomatoes, chopped)
- 3 ½ cups Magic Mineral Broth (alternately, vegetable or chicken stock)
- 1 lemon, sliced
- green onions, chopped (green and white parts)
- Rinse the lentils well
- Heat the oil in a medium pot, add the onions, garlic, and ginger; sauté until the onions are soft (~ 5 minutes)
- Add a pinch of salt.
- Add the cumin and cayenne pepper, and continue to cook for another minute or so, or until fragrant, stirring continuously
- Add tomatoes, 3 slices of lemon, and the lentils, and broth. Stir well
- Cover and bring to a boil.
- Reduce the heat to low and simmer for about 30 minutes, or until the lentils are soft.
- Squeeze in the rest of the lemon juice.
- Serve hot topped with cilantro, green onions or parsley and a slice of lemon.