There is nothing more therapeutic than creating something delicious in times of sadness. In these times it’s so important for us to hold the people we love close to our hearts. There is no better place to do that than around the dinner table.
I want to encourage all of us to use this time of uncertainty and sadness to bring more hope to our lives. One thing I know a lot of us struggle with is using food in the right way during times of sadness. I too have been guilty of drowning my sadness in a tub of ice-cream. But I have learned that food isn’t the problem when we are going through difficult times. I think part of the problem is how we eat. When most people talk about using food as comfort, they are usually eating larger amounts of food and its usually by themselves.
For me, I have come to learn there is nothing wrong with using food as a way to connect with myself or others. And, in times like these, FOOD SHARING can be a wonderful way of bringing comfort. Instead of retreating and wanting to be alone, I challenge all of us to try connecting with others. Invite your neighbors over, and have a meal together. Have Sunday dinners with your family and talk to one another. Try sitting down for a family dinner at least three times a week. Instead of rushing off every morning, make a real food breakfast. Sit down with your loved one and talk about your goals for the day.
It is so important to continue connecting with one another. There are no amount of words I can say to someone who has lost their loved one that will make the pain go away. But, maybe I can try to make them feel less alone. Yes, we need to have political debates about the importance of making laws that will help protect us. And I do think those debates NEED to happen NOW. But, I hope that we take times like these to connect with and inspire one another. And, in my opinion, there is no better place to start than the kitchen.
Now I know I’ve been making a lot of damn salads lately. Don’t judge me now. If it’s delicious I gotta share. So stop judging me!
I really had fun making this recipe and it’s a great way to get the kids involved. My little cousin had a lot of fun massaging the kale and prepping the chickpeas. And at the end, he was so excited to dig in. So don’t be afraid to get everyone involved. They may even forget they are eating a salad; and you know that’s the goal honey!
PUMPKIN SPICED CHICKPEA SALAD
PALEO II GLUTEN FREE
If you are not a fan of pumpkin spice, I would recommend adding cayenne pepper for a spicy kick
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- 15 oz can organic chickpeas
- ¼ tsp pumpkin pie spice
- 1/2 tsp smoked paprika
- ¼ tsp salt
- 1 tbsp avocado oil
- ½ tsp coconut sugar
- 2 cups chopped kale
- 1 tbsp avocado oil
- 1 cup chopped romaine
- 1/2 cup caesar dressing
- 1 avocado (sliced)
- 1 tsp hemp seeds
- To start, preheat oven to 425 degrees F.
- In a mixing bowl, whisk together avocado oil, pumpkin spice, paprika, and salt.
- Drain, rinse and dry chickpeas. Add them to the oil mixture and toss to make sure all the peas are coated.
- Now, transfer the chickpeas to a baking sheet and roast for 10 minutes.
- Remove the chickpeas from the oven.
- Sprinkle with the coconut sugar and toss to make sure all the peas are coated. Return the peas to the oven for 5 minutes until the sugar caramelizes.
- Now drizzle one tbsp of avocado oil over kale leaves. Using your hands, massage the leaves until they are tender (about 2-3 minutes)
- Transfer the kale leaves to a serving bowl along with the romaine, avocado slices, and spiced chickpeas.
- Serve immediately with hemp seeds and caesar dressing.