Good Evening Blogging Family,
Wow, already Wednesday! I made a super quick and yummy dinner using leftover lemon rice and an Indian sauce that I’ve never tried before called Spicy Vindalo (by Maya Kaimal). I sauteed 2 roma tomatoes and 1/2 a yellow onion to add to the sauce (next time I’ll blend it after cooking). Then I just threw the ingredients for mint raita in my blender. Yum is all I can say! I love making a big pot of rice for the week because everything else comes together nicely when you don’t feel like cooking.
I had a therapy session today. It’s something that I’ve been doing once a week for almost a year this June. For those just tuning in on my blog, I was diagnosed with PTSD due to a life threatening surgery and stay in the ICU during the peak of the COVID pandemic. I know there is a stigma about PTSD, but I am living proof that if you work with doctors, (in my case surgeons too), and go to therapy, you can reduce your symptoms exponentially. 🙂
I had an amazing 50 min hike today. The weather was so nice and sunny this afternoon. So far, aside from 2 chocolate truffles a friend gave me today, I’m still on track with my goals. Continue reading for the Mint Raita recipe. Have a safe and cozy night!
Mint Raita
Ingredients:
1 cup Greek yogurt (I used Kite Hill Dairy Free Protein Plain Unsweetened Plant Based Yogurt)
1/4 cucumber peeled, cut into chunks
1/2 seeded jalapeno
1 cup of fresh mint leaves
1 garlic clove, smashed
pinch of salt & pepper
juice of 1/2 small lemon
a few dashes of ground coriander and cumin
Directions:
Blend everything in blender and serve chilled with an Indian entree of choice or my favorite – Garlic Nan or Roti.
Enjoy! 🙂
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