”With self-compassion, we give ourselves the same kindness and care we’d give to a good friend,” says author and PhD. Kristen Neff in her book, Self-Compassion, The Proven Power of Being Kind to Yourself. I’ve read her book and highly recommend it. She even has a list of 10 Mindful Self-Compassion Exercises.
You can also practice self compassion with this Coconut Curry Stew, which has a warm, creamy, flavorful sauce and lots of bright colors. You can make it look like an edible painting.
Ingredients
4+ cups of the most colorful vegetables that you can find (carrots, bok choy, fennel, kale, celery, napa cabbage, peas, etc.)
For the sauce:
Curry powder or paste + Chili flakes, powder, or oil — to your taste
1 can of Coconut Milk (regular or reduced fat)
2 tablespoons of your favorite nut or seed butter (e.g. tahini, sunflower seed butter, almond butter, cashew butter)
For the rice:
1 cup of basmati rice (or your favorite rice
Saffron to taste
Vegetable broth or water (2 cups liquid to 1 cup rice)
For the beans
1 cup of mung beans or garbanzo beans
cook thoroughly, then mix with 1 teaspoon each of sesame oil, soy sauce (or Bragg’s Amino Acid), and honey.
For the nuts
Lightly toast about 1/2 cup of cashews or almonds
Spread on top with sesame seeds