Sweet Potato and Chick Pea Cups

Sweet potato and chick pea cups

Happy Weekend Ya’ll!

As I sit in my living room I can hear the pounding of the drums on the dragon boats gliding through the water and see the crew paddling away in hopes of placing in their trials ahead of the Tuen Ng Dragon Boat Festival next month. Watching the races reminds me of community. I love how the paddlers all work together in unison to keep the dragon boat going straight and to cross the finish line first. They are a community.

Heavy on my mind is a domestic helper I met recently who is being treated unfairly by her employer. She lives next door and has sought advice from my helper and me about her situation. This helper feels so alone and has no community.

As I was preparing lunch earlier today she waved to my helper and asked if we would like to taste some of her Sri Lankan food. We tasted her food, which consisted of dal, egg omelet, basmati and pickled chili and we LOVED it. We immediately went back to our outdoor laundry room and told her how delicious everything tasted and asked her questions about her very fluffy basmati rice and pickled chili. She was so happy to feel appreciated.

We should all consider ourselves part of a community whether it is a community of neighbors, a community at school, at work, or at church. Being kind when you are feeling down in the world is difficult. This woman was so kind to us and I can only hope that now she feels she is part of a community having us as neighbors!

This week challenge yourself to be kind to someone in one of your many communities!

Live in harmony with one another–Romans 12:16

God Bless,

Karen

Sweet Potato and Chick Pea Cups
I made this using leftover sweet potato. If you don’t have left over sweet potato pulp then you will need to roast a large sweet potato and scoop out the insides. DON’T throw away the skin. Make sweet potato “nachos” with grilled corn, tomatoes, raw purple cabbage, raw kale, coriander and baked chick peas tossed with olive oil and baked until crispy.

1-2 T olive oil
1/4-1/2 t cumin seeds
1/2 can chickpeas, rinsed
Pulp of one sweet potato
2 T coriander, chopped
7 butter lettuce leaves
1/2 avocado, cubed
lime zest

  1. Heat olive oil in a sauce pan and add the cumin seeds and cook gently until they become fragrant and bubbly
  2. Add the chickpeas and mash. Add the sweet potato and mix them together. Let them cook for 2-4 minutes, turn off heat, and add the coriander
  3. Put one tablespoon of filling in each lettuce cup and top with avocado and lime zest

 

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