This post is an example of my weekly newsletter. You might be wondering with vulnerability, tomato-coconut soup, and grandma’s zucchini have to do with each other?
Well I’m posting this in the early days of the coronavirus (COVID-19) global quarantine, and I couldn’t resist sharing about vulnerability in light of this.
I hope you enjoy this post. I’d love to know in the comments what you think. And if you wish to sign up for the newsletter, you can do so right here.
Before we get into the exciting new recipes I have for you this week, first I want to know how you’re doing?
Are you okay? Do you need anything? Love? Encouragement? Support? Of course you do, and I fully give all of this to you!
Because this is a collective experience, and we are there for each other, and (and I know you know what I am talking about even if I don’t use the word for it).
I keep thinking of all those children and husband’s at home, and those family dinners and walks that can happen now.
To me, this experience is a reminder that we are only human, and because we’re human, we’re vulnerable.
I’ll plan to do a deep dive into the topic of vulnerability this weekend because I think it’s important and helpful to think about at this time.
Allowing ourselves the space to feel vulnerable can actually be very healing. It means we don’t need to get caught up in all those other feelings that we tend to cling to as a way to cover up our ‘oft dreaded vulnerability.
I am talking about fear, anxiety, boredom, depression, grief, anger, and so many more. Toxic feelings like these are crushing to the soul, and they cover up what’s really at the root of it.
Instead, try to see vulnerability as strength, and a source of rootedness. There’s power in it.
I support all of you to embrace the tenderest parts of you with a heart of self-love, then watch the peace, freedom, and compassion that emerges from that place for the people, and world around you.
You’ve got this!
Now on to the recipes …
Tomato Coconut Soup
Last time I emailed you, I shared my first Instant Pot recipe for vegetarian chili with sweet potatoes.
I also told you I’d tested a tomato soup with coconut milk. Then someone asked for this recipe too.
So that’s what I’ve got, and it’s perfect for quarantine.
Pantry cans of tomatoes and coconut, along with refrigerator staples—onion, garlic, and ginger—make up the bulk of this soup.
The cilantro is helpful, but not absolutely necessary. A bit of cayenne, salt, and pepper, is probably all you really need.
Check out the recipe here. It’s one that can come together in 5-10 minutes of your time, while your Instant Pot does the rest.
>> See more Instant Pot Recipes
Grandma’s Sweet Zucchini with Parmesan
I waffled over whether I should have called this grandma’s recipe or mom’s recipe, because it is mom who made it for me.
But when I asked mom where she got the recipe from, she said it must have been her mom.
So that’s that. Three generations, and now I am passing this sweet and tangy sautéed zucchini recipe with parmesan cheese recipe to you.
It was a favorite as a child, and it still brings smiles to my face.
I hope you love this one. Zucchini is a bland vegetable that is sometimes difficult to get to taste really good, and this recipe solves that problem.
In the post, I also give a lot of ideas about main courses that would go well with this special side dish.
Thanks for reading everyone.
Take care, and keep in touch. Let me know that you’re doing alright, or if there’s anything you need.
Where were those recipes again?
These days, every week I’m sharing a photo from my recent India trip. It’s just for fun. No big deal 🙂
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