Monica Saigal Bhide's Blog, page 19

Watermelon and Raisin salad

Watermelon and Raisin Salad

(Serves 2)

I love fresh watermelon and this simple dressing makes it a perfect addition to a salad!

For the dressing:

3/4 teaspoon toasted cumin, ground

1 teaspoon minced ginger

2 tablespoons extra virgin olive oil

1 tablespoon champagne vinegar or red wine vinegar

1 teaspoon honey

2 cups mixed greens

¼ small watermelon, peeled and sliced

2 tablespoons golden raisins

Optional

1. In a bowl combine all the ingredients for the dressing. Mix well.

2. Place 1 cup of greens on each of two serving plates, add a layer of watermelon slices and sprinkle with the cashews and raisins.

3. Drizzle with the dressing just before serving.

The post Watermelon and Raisin salad appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.

A favorite book

If there is ONE book you will buy this year, just one, make it this one: The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health] by Rebecca Katz. I am a big fan of Rebecca Katz’s work. Let me tell you why:

1. She is a trained nutritionist and has been working with people for years to get them to eat better but she uses science to motivate not to create fear. Her work is not intimidating but rather inspiring. This particular book, for instance, focuses on 16 anti-oxidants loaded ingredients and the science behind them. That is great if you love reading the details. But turn to the middle of the book and each one of those ingredients is featured in a recipe that you just feel like you have to try! (We loved the Greener than the Green Goddess Dressing with Avocado… amazing.

2. I love that Rebecca says that her main tool is flavor! She motivates people to cook with it and succeeds! Her books are runaway bestsellers and this is why.

3. The mineral broth showcased in this book is worth buying the book for. Yep. Just that one recipe. My boys tell me that the broth makes the kitchen smell magical. I serve it to them all the time and use it as a basis for soups, chili etc. It is loaded with all that is good for growing bodies and some bodies that are  (ahem) just trying to maintain themselves (like me!)

I asked the lovely Rebecca Katz to tell us a bit about the book in her own words.

The Longevity Kitchen

By Rebecca Katz

As a cook with a Masters of Science in nutrition, I’ve spent more than a decade motivating people to eat well and in my latest science-meets cookbook tomb, The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top 16 Age-Busting Power Foods, I use the most important tool  — flavor —  to show people that great taste and great nutrition can joyfully coexist at the dinner table.

Flavor is a fantastic, and usually essential, agent of dietary change. As my grandmother used to say, “If something doesn’t taste good, people won’t eat it in the long run, no matter how good it is for them.”

The truth is, I believe we’re all born with an instinct that draws us toward the foods that nourish us best. That instinct probably evolved as a survival trait, but in modern times, many people have drifted away from this innate wisdom.

The Longevity Kitchen is divided into two parts.  The front of the book is filled with nutritional science, including a culinary pharmacy, open 24/7/ and the second part is devoted to nutrient dense recipes infused with YUM.   One of the most important category of ingredients in the book that’s an absolute must-use, from the standpoint of both flavor and longevity, is aromatics: spices, herbs, and alliums, such as garlic, onions, shallots, leeks, and chives.

Aromatics serve several important roles. They’re incredibly stimulating to the mouth, nose, and eyes, offering a culinary telegram to the brain consisting of three words: time to eat! There’s immense pleasure associated with that message. It could be argued that when you crave a certain kind of food—Italian, Indian, and so on—what you really want is the aromatics associated with that cuisine.

Receiving the sensory input that those aromatics are just around the corner creates almost a Pavlovian response, like a little kid hearing the chimes of an ice cream truck coming down the street. Just think of how your nose has sometimes pulled you out of from what- ever you may have been doing in another part of the house, offering a simple but irresistible command: “Go the kitchen. Now!” That’s aromatics at work.

If you haven’t used these ingredients a lot, fear not. The recipes in The Longevity Kitchen will help you get more familiar with them, and then you can start improvising. When you’re ready to put together your own creations, you can use the following global “flavorprints” to help you capture the essence of different cuisines.

Global Flavorprints

Region Ingredients

Asian: basil, bay leaves, chiles, cilantro, coriander, curry powder, five-spice powder, garlic, ginger, kaffir lime leaves, lemongrass, lime juice and zest, mint, miso, red pepper flakes, turmeric

Indian: cardamom, chilies, cilantro, cinnamon, cloves, coriander, cumin, curry powder, garlic, ginger, mint, mustard seeds, nutmeg, red pepper flakes, saffron, sesame seeds, turmeric

Latin: chiles, cilantro, cinnamon, cumin, garlic, oregano, sesame s

Mediterranean: basil, bay leaves, fennel, garlic, marjoram, mint, nutmeg, oregano, parsley, red pepper flakes, rosemary, saffron, sage, thyme

Middle Eastern: allspice, cilantro, cinnamon, coriander, cumin, garlic, marjoram, mint, oregano, sesame seeds, thyme

Moroccan: cilantro, cinnamon, coriander, cumin, garlic, ginger, mint, red pepper flakes, saffron, thyme, turmeric

Source: The American Spice Trade Association

Gram for gram, no ingredients are more powerful for stimulating the appetite and satisfying the taste buds than herbs and spices. Their power to heal is no less outstanding. Over the past decade or so, numerous aromatic ingredients have gone under the microscope. A major impetus for this may well have been the prolific use of spices in folk medicine; they have been revered by traditional healers from around the globe for centuries.

 

For more information: http://rebeccakatz.com/books/the-longevity-kitchen/

 

 

Brown Rice Pilaf with Saffron and Ginger

Adapted from The Longevity Kitchen by Rebecca Katz (Ten Speed Press, 2013)

Photo by Leo Gong

(Recipe and photo used with permission of author)

yield: Makes 6 servings

time: Prep Time: 5 minutes (after soaking the rice) Cook Time: 30 minutes

 

Healers have touted saffron’s medicinal properties since the days of Hippocrates, and Cleopatra claimed that it was an aphrodisiac. Its scarcity (it takes some four thousand crocus blossoms to create an ounce of saffron) and the belief that it could be used to treat everything from wounds to the plague even caused the Austrians to go to war over the spice during the Dark Ages. This is at least one feudal folk myth that modern science has corroborated. Studies have shown that saffron has outstanding antibacterial and antiviral properties and also aids digestion. People sometimes balk at saffron’s cost, but it isn’t unreasonable when you consider its potency; this recipe calls for only 1/8 teaspoon, and as you’ll see, a little goes a long way. This pilaf is a delightful and gorgeous dish. The rice is sautéed before cooking to avoid that sticky, gummy consistency, and ginger, parsley, and lemon zest add zing.
Prepare ahead: Soak the rice in cool water and the juice of half a lemon for 8 hours or overnight before cooking; this will make its nutrients more available and decrease the cooking time. If you don’t have time to soak the rice, add an extra 1/4 cup of broth and cook for an additional 15 minutes

ingredients
1 teaspoon warm water
1/8 teaspoon saffron
1 tablespoon extra-virgin olive oil
1 tablespoon diced shallot
1 cup brown basmati rice, soaked, rinsed, and drained well
1 3/4 cups water or vegetable broth, homemade or store-bought
1/2 teaspoon sea salt
1 (1-inch) piece unpeeled fresh ginger
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon finely chopped fresh parsley

Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it’s ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.
Variations:
Substitute quinoa for the rice (no need to soak it first). For a dolled-up version of this dish, add 1/4 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, and 1/8 teaspoon of ground cardamom when you add the saffron. Add 2 tablespoons of currants or raisins when you add the lemon juice, and substitute mint for the parsley. Serve topped with 3 tablespoons of toasted slivered almonds.
Storage: Store in an airtight container in the refrigerator for up to 2 days.

The post A favorite book appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.

Powered by Hope: Failing

In January 2014, I complete ten years of following my dream to become a writer. In January 2004, I changed from a full-time consulting job that paid six-figures, to live my dream of becoming a writer. These ten years have taught me a lot about life, the need for tenacity, the value of support systems, the lessons of failure and so much more. My last ten years, spent in the pursuit of my dream, have been POWERED BY HOPE.

POWERED BY HOPE is my new, one-year long digital storytelling project. It is FREE to subscribers. This digital project focuses on sharing what I have learned. I am hoping that as I make my “mess my message,” I can help other people pursue their goals and dreams. Each week, readers will get a story that is intended to be motivational but mostly to get people thinking. Mondays, they will get a story, and on Fridays, they will be able to interact with me LIVE on Facebook as we discuss the topic at hand, like the one below.

******* YOU CAN SIGN UP HERE ******

**** here is an example of what you will receive *****

 

FAILING

My attempt at creative writing was not accepted in my high school. My English teacher, God bless her heart, never paid much attention to me except for the F (or what amounted to an F) she gave me once. I had written an essay on a spring morning but it was not the “traditional spring morning” as she wanted. She wanted an essay filled with springtime flowers, joy, the magnificence of Mother Nature. Instead, mine was on a spring in war-torn land—blood, guts and no glory. She was not impressed. I managed to pass the class when the Vice Principal intervened and changed the grade and I got an A. But she did not ever let me forget that F.

I have to admit that that failing grade stayed with me. I wanted to write but something about that grade haunted me as I grew up. What if she was right? What if I was wrong? Was I a dark writer that no one would want to read?

Fast-forward 20 years. I quit my engineering job to become a food writer. Within 24 months of quitting I had stories in the New York Times, the Washington Post, Food & Wine and other prestigious magazines. I had found the strength to prove to her and more importantly to myself that I was not an F when it came to writing.

Are you allowing a haunting memory to hold you back? I hope you will reconsider. No one can predict the future. Don’t let someone’s nasty words define yours.

POWERED BY HOPE is an interactive digital project intended to inspire and motivate you to follow your bliss! Sign up to get inspiring stories every Monday from me. Sign up here to subscribe to my newsletter. I would be so honored to have your support.

******* YOU CAN SIGN UP HERE ******

 

I am working on an ebook for POWERED BY HOPE. If you find these posts and the project meaningful, please consider donating. Email me for details. In return for your kind and generous donation, your name will appear in the acknowledgement section of the ebook, along with receiving a copy as soon as it is published.

The post Powered by Hope: Failing appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.

Mango Granita

This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. This is a light and fresh dessert.. a perfect summer treat!

 

 Photo of dish courtesy of Lisa Lawless


Mango Champagne Granita – recipe is in the book. Would you buy the book for the recipe? I am curious

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Soccer and Life Lessons

(This story first ran in 2010)

I can’t swim, I can’t ride a bike and I can’t play any sport to save my life. I’m not afraid of the water, or of falling, or of engaging in physical sports. I’m just a product of my upbringing. I grew up in the Middle East, a conservative mecca, and I did not get a chance to play sports. That, and I was horribly uncoordinated. I took dance lessons for years to develop poise and grace, but I could not handle a racket or heaven-forbid, a ball.

So when my son, at six, showed interest in soccer, I was thrilled. I thought it would help him learn how to be a team player, as well as help him master physical skills like foot-eye coordination, but I never thought watching his games would teach me how to handle my life. I always thought that I would be the teacher; my kids, the students. Boy, was I wrong! In fact, I’ve discovered that kids are often the best teachers.

At first, Jai, who gets his speed and agility from his athletic father, was petrified of being on the soccer field. He was a tiny, skinny kid who was very easily distracted (oh, was that a butterfly flitting by on the soccer field?) and would generally run away from the ball instead of towards it. As I watched him, I was reminded of my own plight. Having just quit a job to pursue a new career, I was like him, just standing there hoping something would happen. I was unsure of what to do and afraid of the other players in the field. Afraid they would not accept me, that perhaps I wasn’t really meant to be there. I wanted this new career but found myself running away from the ball, so as to speak.

A few months went by and I watched Jai listen to his coach intently at every game but still shy away from the more skilled and frankly, physically larger, players. And then it happened, out of nowhere. He discovered that he could run, and I mean run. The sidelines cheered him on as the “roadrunner.” He laughed and told me,” Mom, I am not afraid of them anymore, I can out-run them all.” At the same time, I won a scholarship for my writing, my new career. They told me I was the best new voice of the year. Just as he discovered his secret weapon, speed, I discovered mine – my voice. I may have, like him, lacked professional training or have the skills of my peers, but he and I both discovered our own unique talents.

His speed gave him confidence to grow and learn new skills. My voice gave me strength to write for publications I initially thought were out of my league.

He got selected for an All-Star game featuring the star players of all local county leagues. The kids worked hard for the game and lost hard. It was a crushing defeat. At the end of the game, the kids, all began to cry and ran to the coach for a hug.  I had been facing my demons of no financial security as an entrepreneur. A pill that was difficult to swallow after having been in a job that paid six-figures. I learned that day, as I watched the kids cry and then later laugh and run around with the ball again, that nothing is permanent. Failure and success are all moments in time and that what is critical is being present during the journey.

As he got older, speed was good not enough. He began to focus on getting his footwork in order, relying on members of his team to show him how to play better, smarter. A couple of years ago, the boys would say hello to each other and maybe goof-off a bit during practice but they weren’t really a team. Now, I could see the difference: a comrade once fell on the field during a game, and the entire team rushed to his side, sat down on one knee until the child was carried off the field and clapped and clapped for him until their hands were sore. (The child, by the way, was fine.). I could see them stop and help each other with their shoe laces, or show each other the best way for a corner kick or yes, how to bend it like Beckham.  “Jai, I loved how you ran across the field yesterday and did not let those guys near the ball,” said one of his team-mates. And Jai in return would show them how to gain speed when they ran. He was still a scrawny kid but now he was also intent on succeeding. I began to apply this observation to my field. I began to contact other writers and reached out to other women in the area who were changing their fields. I formed my own mentor group. We looked to each other for advice, for help, for growth but mostly for camaraderie, specially on hard days.

Jai won tournaments with his team and I got placements and awards.

And then it got hard.

The boys were growing in both size and skill. Jai, now 10, has yet to have his growth spurt. I was finding it hard to keep going in a economy that has been tough on the publishing industry.

But I watched him, closely. Eager to see how my young child would handle these setbacks, so I could follow his lead. He began to work in earnest on his foot skills, began to focus on strategizing more with his coach (who is amazing) and his team members. They would discuss plays, discuss how to out-do the other team, never miss a practice, and always be focused and present during the games.

I felt pretty ashamed of myself as I had decided that perhaps I should just give up. But watching him and his persistence made me try harder. I began to work harder on my ideas, on sending out pitches, on meeting with editors. I began to strategize with my mentoring group and learned how not to take no for an answer.

We are in this together, my child and I. After a winning season, his team lost a big tournament last night.  I tell him the next morning that I am writing a story about him and his soccer team. “We are the best, Mama, because we love to play.”

Out of the mouth of babes: A love of the game or in my case, of writing, makes it all work out in the end: good, bad and otherwise.

(PS – I wrote this at the end of last season)

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Psst: I am having an affair

Well, I feel like I am having an affair. I am married to my food writing and food world but more and more I find myself engaging in the world of fiction. My first fiction short story debuts in “Singapore Noir” set to release in the US on June 7th 2014.

I hope you will enjoy my story in this really amazing collection! I would love your thoughts.

I am very grateful to Cheryl Tan for encouraging my fiction writing, reading and accepting my submission. She is truly amazing!

Here are some details about the book:

 

“Singapore Noir” set to release in the US on June 7th 2014. edited by cheryl Lu-Lien Tan

Brand-new stories by: Colin Goh, Simon Tay/Donald Tee Quee Ho, Philip Jeyaretnam, Colin Cheong, Cheryl Lu-Lien Tan, Monica Bhide, S.J. Rozan, Lawrence Osborne, Suchen Christine Lim, Ovidia Yu, Damon Chua, Johann S. Lee, Dave Chua, and Nury Vittachi.

Singapore is exposed in all of its noir glory with scintillating stories from the very best of the city’s authors.

From the introduction by Cheryl Lu-Lien Tan:

Say Singapore to anyone and you’ll likely hear one of a few words: Caning. Fines. Chewing gum.

For much of the West, the narrative of Singapore—a modern Southeast Asian city-state perched on an island on the tip of the Malay Peninsula—has been marked largely by its government’s strict laws and unwavering enforcement of them . . . As much as I understand these outside viewpoints, I have always lamented that the quirky and dark complexities of my native country’s culture rarely seem to make it past its borders . . .

Beneath its sparkling veneer is a country teeming with shadows . . . And its stories remain. The rich stories that attracted literary lions W. Somerset Maugham and Rudyard Kipling to hold court at the Raffles Hotel (where the Singapore Sling was created) are still sprinkled throughout its neighborhoods. And in the following pages, you’ll get the chance to discover some of them . . .

You’ll find stories from some of the best contemporary writers in Singapore—three of them winners of the Singapore Literature Prize, essentially the country’s Pulitzer: Simon Tay, writing as Donald Tee Quee Ho, tells the story of a hard-boiled detective who inadvertently wends his way into the underbelly of organized crime, Colin Cheong shows us a surprising side to the country’s ubiquitous cheerful “taxi uncle,” while Suchen Christine Lim spins a wistful tale of a Chinese temple medium whose past resurges to haunt her . . .

As for mine, I chose a setting close to my heart—the kelongs, or old fisheries on stilts, that once dotted the waters of Singapore but are gradually disappearing. I have a deep sense of romance about these kelongs, along with the many other settings, characters, nuances, and quirks that you’ll see in these stories. They’re intense, inky, nebulous. There is evil, sadness, a foreboding. And liars, cheaters, the valiant abound.

This is a Singapore rarely explored in Western literature—until now. No Disneyland here; but there is a death penalty. ***

Cheryl lu-lien TAN is the New York–based author of A Tiger in the Kitchen: A Memoir of Food and Family. A native of Singapore, she is working on her second book, a novel. A former staff writer at the Wall Street Journal, her work has also appeared in the New York Times and the Washington Post, among other publications. She has been an artist in residence at Yaddo and the Djerassi Resident Artists Program.

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Spiced Popcorn Shrimp

This is a take on my mother’s potato fritters. I have tasted hers, but she has never tasted this alternative that I created. This dish is best served as soon as it is made. The fritters will lose their crispness with reheating.

Makes 4 servings

1 pound medium shrimp, tail off and deveined

1 teaspoon ground turmeric

1 teaspoon cayenne pepper

1 serrano chili pepper (fresh or canned), seeded and minced

1 tablespoon grated fresh ginger root

1 tablespoon minced fresh garlic cloves

1 tablespoon lemon juice

Salt to taste

2 medium eggs

3 heaping tablespoons all-purpose flour

4 cups vegetable oil

Butterfly the shrimp. (Hold the shrimp with the rounded back facing you. Using a small, sharp knife, slice along the length of the shrimp, cutting almost but not completely through the shrimp. Gently press the halves of the shrimp outward to flatten it; it will resemble a butterfly.) Set aside.

In a shallow bowl, combine the turmeric, chili powder, serrano, ginger, garlic, lemon juice and salt. Mix well.

In a second bowl, beat the eggs. Place the flour in another shallow bowl.

Coat each shrimp with the spice mixture, brushing off any clumps that form. Then dip the shrimp in the egg, allowing any excess to drop off, and coat with flour. Place the coated shrimp on a platter. Continue until all the shrimp are coated. Discard remaining eggs and flour.

In a deep fryer or deep pan, heat the oil over medium-high heat until hot but not smoking. Lower the heat to medium and, working in batches, place a few of the shrimp in the pan and deep-fry until golden brown.

Remove with a slotted spoon and set on paper towels to drain.

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Lychee Salad

This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. This is a light and fresh side with grilled chicken!

 

 

(Photo of salad by Sala Kannan )

Make this salad when you feel like something sweet for lunch. It takes a few minutes to pull together, but is very filling and satisfying for the sweet tooth without being unhealthy The chaat masala used here adds the savory flavor.

LYCHEE PINEAPPLE SALAD

Serves: 4

1 cup diced lychee

1 cup diced blood oranges or regular oranges

½ cup diced cucumber

½ cup diced pineapple

1 cup diced mango

½ cup diced pear

2 tablespoons fresh lime juice (1 small lime)

½ teaspoon crushed red chili or cayenne

1 tablespoon minced cilantro

Freshly ground pepper to taste

¼ teaspoon store-bought Indian chaat masala (optional)

Place all the ingredients, except the chaat masala, in a large bowl and toss gently to combine.

When ready to serve, sprinkle with the chaat masala or table salt to taste.

 

The post Lychee Salad appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.

Lychee Salad

This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. This is a light and fresh side with grilled chicken!

 

(Photo of salad by Sala Kannan )

Make this salad when you feel like something sweet for lunch. It takes a few minutes to pull together, but is very filling and satisfying for the sweet tooth without being unhealthy The chaat masala used here adds the savory flavor.

LYCHEE PINEAPPLE SALAD

Serves: 4

1 cup diced lychee

1 cup diced blood oranges or regular oranges

½ cup diced cucumber

½ cup diced pineapple

1 cup diced mango

½ cup diced pear

2 tablespoons fresh lime juice (1 small lime)

½ teaspoon crushed red chili or cayenne

1 tablespoon minced cilantro

Freshly ground pepper to taste

¼ teaspoon store-bought Indian chaat masala (optional)

Place all the ingredients, except the chaat masala, in a large bowl and toss gently to combine.

When ready to serve, sprinkle with the chaat masala or table salt to taste.

 

The post Lychee Salad appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.

Powered by Hope: Stillness

In January 2014, I complete ten years of following my dream to become a writer. In January 2004, I changed from a full-time consulting job that paid six-figures, to live my dream of becoming a writer. These ten years have taught me a lot about life, the need for tenacity, the value of support systems, the lessons of failure and so much more. My last ten years, spent in the pursuit of my dream, have been POWERED BY HOPE.

POWERED BY HOPE is my new, one-year long digital storytelling project. It is FREE to subscribers. This digital project focuses on sharing what I have learned. I am hoping that as I make my “mess my message,” I can help other people pursue their goals and dreams. Each week, readers will get a story that is intended to be motivational but mostly to get people thinking. Mondays, they will get a story, and on Fridays, they will be able to interact with me LIVE on Facebook as we discuss the topic at hand, like the one below.

******* YOU CAN SIGN UP HERE ******

**** Here is a sample of what you will receive *****

STILLNESS

When my son was about five, I took him for a swimming lesson. I never learned how to swim and so I was determined to make sure that my kids did. He went into the water with his teacher and began to flap his arms wildly and, yes, panic. The teacher, kind as ever, kept saying, “Son, in order to make this work, you have to slow down. You have to learn to love the water and it will love you back. Just calm down and just be still. You have to learn to understand the water, understand how it behaves before you can control it. You have to calm down.”

Well, my son continued to struggle for a bit and the teacher continued to talk as calmly as he could. The lesson ended with a lot of little tears and a huge tantrum of never wanting to go in the water again.

When it was time for the next lesson, my son was adamant about not wanting to go. He hated the water, hated the teacher, he said. But I knew that it was fear that was taking over. We decided he would go and do nothing and just stand still in the water and if that was too much then we would leave.

As he got into the pool that day, I stood quietly and watched. The instructor stood with him and they both just stared into the water. There was so much noise around them as other kids and families played, swam and horsed around. Then the instructor turned to my son and said, “You know that you can lie on top of the water and if you are really still, you will float!”

My son stopped struggling and the instructor lay him flat on his back. The instructor had his arms under my son’s back. Once the little boy was floating, the instructor removed his hands and my son floated without flailing, without fighting, without failing.

There is power in stillness. Sometimes, when everything is fighting back, it is time to be quiet, to be still, to learn to float.

The stillness, I have learned, is where the magic happens.

POWERED BY HOPE is an interactive digital project intended to inspire and motivate you to follow your bliss! Sign up to get inspiring stories every Monday from me. Sign up here to subscribe to my newsletter. I would be so honored to have your support.

******* YOU CAN SIGN UP HERE ******

I am working on an ebook for POWERED BY HOPE. If you find these posts and the project meaningful, please consider donating. Email me for details.  In return for your kind and generous donation, your name will appear in the acknowledgement section of the ebook, along with receiving a copy as soon as it is published.

The post Powered by Hope: Stillness appeared first on Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.