Slow Sunday

Coconut tofu, fennel, cardamon & cilantro stew

For my new subscribers, I write these Slow Sunday letters to warm weary minds. To soothe a brain that is full of the stresses of the world of which there are many. Because that way, the brain can step out of survival reactions and come to rest a while. Without this, the brain gets trapped in trying to process situations from all over this globe we find ourselves on, that it has no power to impact, and this is overwhelming; our brain easily gets stuck in a state of survival in a world full of noise and complications coming at us 24/7. Stuck because the brain can’t think clearly or understand complexity when operating from the survival brain. So that’s why I create these Slow Sunday letters; to give our brains some respite so that anxiety, anger, depression, negativity, obsessions—all responses of the survival brain—can slumber.

And a note to a friend who has battled depression; who explained to me this week that when they were depressed they just needed, deep rest, and so here is some deep rest for you.

Early Sunday morning with frost on rooftops coming into view. Sky slowly lighting up, birds singing, humans sleeping, earth frosty with sparkles, and one chimney with smoke. Sunshine starts to paint the sky. It’s going to be one of those cold frosty bright blue sky days.

Last night I was down by the harbour watching bright lights on the water. Later, I caught a bus home and lulled in the warmth of people talking, animated chatter, cheery conversations. There were lots of happy people going about their nights and feelings of good times. One older man was sitting with walking stick and peaceful face at the front, gazing into the distance, and when I got off the bus, people were moving about in the city lights, the sky so clear. I could see stars over the city. I thought, tomorrow is going to be a frosty crisp blue-skyed day.

And it is. As I look out of the window this early Sunday morning, I see that bright blue sky beginning to appear, sunlight painting the tree out front into existence on some of the trunk, and on wisps of thin branches. They look like painted light suspended in patterns, not part of the tree yet. I can see the room reflected in that window too; everything, this early before anyone has got up morning, meeting me in sunlight. That sun, it’s moving across the walls of my sitting room now, across a picture. Slowly, slowly, the day comes into being.

Yesterday, I planted seeds in my mind, of happy summer days. Today I will plant seeds in pots and trays. In readiness.

Soon, soon.

Joy dots

Resting a while

Seeds & soil

Sunshine

Blue skies

Magnolia blossom nearly nearly

Taking time

Birdsong

Tiny bird in tree out front

Frosty roofs

Harbour waters

Chatting people

Eating purple beetroot

Almond slithers toasted with salt

Wild garlic time

Wild garlic

It’s that time of year again, rich pickings I found in the falling down woods, where tiny streams cause some of the trees to fall down. Wild garlic was everywhere, green, fresh, damp with moisture air and smelling amazing. That air was cold, no sun that day. We walked in silence as birds were hiding, me and my friend Molly, the ground wet, muddy and full of squelch. Trees leafless, but that garlic! Abundant, rich as rich. Simple things making happy times. I came home with enough of this treasure for pestos and soups, sandwiches and butters. In the next post there will be pictures of recipes but for this week, here’s a simple lunch I made.

Recipe

Coconut tofu, fennel, cardamon and cilantro

A recipe for busy people. I cooked basmati rice overnight in the slow cooker. Sautéd tofu, then some onions and fennel, added ground cardamon and fennel seeds. Added coconut milk and stock, simmered for about 20 minutes. Seasoned with black pepper, salt and lime juice. Served with the rice and cilantro. Simple, easy, tasty. A crushed and toasted hazelnut dukkah would go nicely with it. You could replace the tofu with chicken. I drizzled a really good olive oil over it.

Ayurveda lowdown—great for predominantly pitta and vata Dosha types. Kapha types leave out the coconut milk, add in fresh green chilli’s, use enough stock and vegetables to be able to scoop some out and blend then add back, to get the creamy texture.

This Slow Sunday has rolled from blue to grey, smudges of spring here and there, winter still taking back the day. But soon, soon. I’m going to plant some more summer seeds, this time of Vejer de la Frontera.

Wishing you the warmest,

Lucy x