It's mid-November and we're all still in some way dealing with the impact that hurricane Sandy had on us. What a scary time. The Jersey shore is hurting, but seeing people come together to help one another has been heartwarming. I'm sad to say that I am no longer able to teach my 5:30pm Friday yoga class because of how badly Sea Bright got hit, washing away beautiful Brahma Yoga. Now more than ever is when we all need some yoga in our lives. It's important to move and release the tension in our muscles, take deep breaths to clear our minds, cultivate positive energy and most of all practice compassion. It's a great time to remember all that you have. I hope that you, your family and friends made it safely through the storm. Sending so much warmth and love to all of those who were directly effected by Sandy.
I appreciate being able to share my newsletter with you. Feel free to pass this along to anyone you feel may be interested. Wishing you health & happiness this Thanksgiving!
Lauren Forney, HHC, RYT
Holistic Health Coach
Registered Yoga Teacher
After spending days without power after hurricane Sandy and eating only cold foods, my body was craving warm soup & heartiness. I luckily got power back relatively sooner than many of my friends and neighbors, and was able to cook up this deliciousness and share it with some friends who needed a warm home-cooked meal.
|Oops - It was too good to stop and snap a picture. You'll have to make it to see!|
2 tablespoons extra-virgin olive oil
1/2 yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 large carrots, diced
2 jalapeños, seeded and finely chopped (optional, I just use a little hot red pepper flakes)
2 cloves garlic, finely chopped
1 can diced tomatoes, with their liquid
1 can organic pumpkin purée (Trader Joes has this!)
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sea salt
Ground black pepper, to taste
1 can kidney beans, rinsed and drained
1 can garbanzo (chick peas), rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, carrots, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add tomatoes, pumpkin, water, chili powder, cumin, sea salt and pepper and bring to a boil. Reduce heat to medium low and add beans.
Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
I like to serve this with a little quinoa, so I cook some quinoa while the chili is simmering and just add a few tablespoons into the bowl I'm about to eat/serve. I also sprinkle a few pumpkin seeds on the top to get fancy!