Some Sunday love for your Monday morning. Countdown to Sunday: 6 days.
I love sleeping late on Sundays. I love breakfast in bed on Sundays. I love warm lattes on Sundays. I love rainy Sundays in sweatpants. I love bike-riding through the beautifully Sprung NYC streets on Sundays. I love walking aimlessly basking in all the Sundayness. I love naps on Sundays. I love cuddling on Sundays. I love phone calls with my family on Sundays. I love baking in a messy bun and a tee shirt on Sundays. I love hot rose petal baths on Sundays. I love knowing that it’s Sunday. I love catching up on all my favorite books and things on Sundays. I love indulging on Sundays. I love having no responsibilities on Sunday. I love playing my music loud on Sundays. I love brunching on Sundays. I love falling asleep on the sofa on Sundays.
I love what Sundays stand for: relaxation, the present, savoring that last day of the weekend, loved ones, yourself. I look forward to this day every week and am so grateful and excited when it comes. I never understood people that disagree. I have a theory about those people and it also falls somewhere in between the people that drink gigantic mountain dews and those that eat packaged hot dogs. What the world needs is more Sundays.
Another thing I love: Pinterest. I am addicted, once again, to Pinterest. It’s like a virtual vision board of dreams and pretty things to take note of. As much as I’d like to take credit that I’m the creative genius who came up with this simple recipe, I am not. It was someone on Pinterest. However, I will take credit for substituting the whole milk for almond milk!
This Sunday, I spent my day mostly sleeping and then cooking and baking up one big, gigantic mess in the kitchen. While my cooking skills are becoming increasingly impressive, I have to say, it is always an amusement to watch me make a mess and take singing/dancing breaks (Rihanna’s new album is just too good). This cauliflower soup was perfection and bursting with creamy, warm, flavor. A warm kale salad with roasted chickpeas & some pear & walnut muffins for dessert was heavenly. I recently paid $10 for a bag of crunchy chickpeas from Organic Avenue that were so good but so ridiculous that I actually paid that much money for CHICKPEAS, so I made my own–which were just as good. Toss them in a salad or as a snack for the week. Comfort food, that’s warm, healthy, organic, and perfect on a Sunday. I ate, ate some more, ate again, and then dreaded cleaning my kitchen. Just one more muffin, I swear! Don’t freak out, I know you are probably scrolling down wondering where is the recipes for the muffins and that will be up soon!
Warmed Kale Salad with Roasted Chick Peas
- 2 cups cooked chickpeas, or canned chickpeas, rinsed and drained
- Sea Salt
- Garlic Powder
- Olive Oil
- 2 Garlic cloves, minced
- Kale leaves, torn into tiny pieces
Toss the chickpeas in a small amount of olive oil, & cover in sea salt, garlic powder, and cinnamon. Spread them out on a lined baking sheet and put them in the oven for about 45 minutes on 350 degrees. They’ll be crunchy when finished. In a saucepan, sautee in olive oil, sea salt, garlic and kale for just a few minutes on Med-Low heat. I don’t like to overcook my Kale because it’s nutritional properties in a raw state are so powerful. But sometimes, I like warm kale, too. When the chickpeas are done just toss them with the kale for a tasty, healthy, warm salad. Save the rest of those chickpeas as a go-to snack during the week.
Why it’s so good:
Kale is a powerhouse of nutrients. See more reasons on my previous posted dedicated to the beloved green, here. Chickpeas (Garbanzo Beans) are extremely high in fiber, good news for your digestive track, high in antioxidants and antioxidant phytonutrients, full of essential fatty acids (don’t mistake that for a fatty food), and a superb weight loss food. They can reduce the risks of heart disease and help regulate blood sugar levels, which make them an excellent food choice for diabetics.