What is Mindfulness? Well, the traditional definition is to step back from the mundane dimension and to watch what the mind is doing with no judgement, no opinions; just observing, witnessing the traffic of thoughts and emotions of the mind. This inherent but forgotten ability allows to connect with the present moment and find a space of stillness. 
I heard a lot about Staying Connected during the lockdown. I even used this expression for my Zoom classes helping people to cope with disquietude and restlessness. It is a beautiful reminder to stay in touch with friends and family via the wonderful technology of Internet can offer. Especially for me as my whole family is in France. 
- 5 carrots peeled and chopped in short julienne 
- 2 stalks of celery chopped in short julienne 
- 1 onion chopped in small cubes 
- 3 crushed garlic cloves 
- 1 thick slice of fresh ginger which will be grated 
- 2 generous handful of fresh spinach or kale 
- 2 generous handful of chinese cabbage 
- 100g sliced mushrooms (can be any mushrooms of your choice) 
- 4 teaspoons of Miso paste ( one heaped teaspoon per person) 
- 2 litres of water 
- salt and pepper 
- Thin noodles ( I used rice noodles for Gluten free version and wheat noodles for the rest of the family) 
- Boiled eggs 
- Chopped radish ( or even better some Daikon) 
- Coriander or parsley for the final garnish 
- Stir fry in order: onions, garlic, ginger - carrots, celery, green leaves and cabbage and mushrooms 
- Add 1 litre of water once all the vegetables are cooked "al dente" 
- Leave it to simmer for 20 minutes  
- Season with Miso, salt and pepper  
- Add the remaining litre of water 
- Leave the broth at the lowest heat for another 15 minutes 
- Taste and adjust seasoning if needed. 
While the broth is cooking, 
- The noodles can be cooked according the instructions pack. A little tip is to rinse the noodles once cooked with cold water so they do not end up sticky and mushy. 
- Boil eggs until hard ( I used 1 egg per person) 
- Chop radish and coriander / parsley 
I made this recipe few days ago and the whole family loved it (especially the children!) So I wanted to share it. It takes 30 minutes to make it, it is satisfying, comforting and packed with proteins.  
Olive oil 
2 onions diced 
1 tbsp grated ginger 
3 grated garlic cloves 
1 tsp Tikka Masala curry powder 
1 tsp Garam Masala curry powder 
2 tsp turmeric 
500g red lentils 
Approx 700ml Vegetable stock 
250g chopped tomatoes 
Juice of 1 lemon 
200g spinach leaves or kale 
Heat the olive oil in a large pan over medium heat. Add the onion and cook until golden. Add the garlic, ginger and cook for few minutes more. 
Add curry powders, turmeric and stir. Add tomato sauce, lentils and vegetable stock. 
Cook for 20 minutes on low/medium heat with no lid as we want reduction of the stock 
Taste and season with salt and pepper or chilli according to your taste 
Add lemon juice and green leaves and cook for another 5 minutes 
To serve warm with Basmati rice, poppadums and naan bread and Mango chutney. 
Bon Appetit! 
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