One Happy Place

 

This week, I have been obsessed with sleeping. It started with feeling a bit under the weather and tucking myself in early then turned into falling asleep at 8:00 pm every night just because I could (and because it felt so good). Well, this particular Saturday morning, my early Friday bedtime resulted in a 5:30 am wake up time. So, I decided to see how many things I could see and do before the rest of the neighborhood woke up.

{sunrise over silverlake}

{trees and sky on fern dell drive}

{post hike: griffith park observatory with a killer view–love that these gals brought breakfast!}

{mind says: “hooray!”}

{almond milk latte and sunshine reward}

{farmers market colors}

 

There’s a time and a place for late nights but with how good it feels to be the early bird, I may be getting the worm a little more often.

 

 

Coconut milk (right along good veggie stock) is at the top of my list of pantry staples that are a must for quick, cheap, and delicious meals. It is so versatile and can take you anywhere from sweet to savory. For now, I am going to share a classic use of coconut milk: curry! Vegan curry at that.

Ingredients

1 can light coconut milk (14 oz)

1 cup vegetable stock (broth is okay, too!)

1 tablespoon brown sugar

4 tablespoons green curry paste (found in the asian food aisle)

2 teaspoons of salt

3 cups of chopped vegetables (I suggest: bok choy, broccoli, red peppers, carrots)

good handful of chopped cilantro (thai or regular basil is a perfect substitute, it's just about your preference!)

optional: 1 chopped serrano pepper or jalapeño pepper (only if the green curry paste isn't hot enough for you!)

Directions

Combine all of the ingredients except for the chopped veggies and the cilantro into a saucepan or a cast iron dutch oven. Bring to a boil and then reduce to a simmer–simmer for 15 minutes. Add in the chopped vegetables and half of the cilantro. Cook for about 6 more minutes or until the vegetables are cooked through. Stir in remaining cilantro at the last minute, use for garnish, or both! Serve over brown rice.