I'm not sure if it was Neil Young's "Heart of Gold" playing on my iPod or the fact that I love this time of year so damn much, but I began to feel incredibly sentimental. My strides were strong, but my heart felt heavy. As I passed Mount Pleasant Cemetery all I could see was the leaves - burnt mustard and burgundy wine, they were overwhelming - and as soon as my iPod shuffled to Coldplay's "Lost" I suddenly felt chilled and alone. I didn't feel sad in a bad or negative way, I simply felt the need to reflect on my day, week, and past month. In doing so feelings of loneliness passed through me - a wave of emotion.
The months of both August and September were full of positive self transformation. I've been counting my blessings, big and small, one by one; but today, on my walk home, my heart filled with love and then longing. I walked all the way home, breathing deep and admiring the colours. I noticed a flower shop had pumpkins in their window display and a group of runners were already sporting their gloves and hats. In watching everything around me, I realized that I really miss walking hand-in-hand with the person closest to my heart.
En route I stopped at one of my favourite stationary stores to pick-up some new 'thank you' cards. As I leafed through the cards and embroidered paper, I gravitated toward a black card with thick white lettering. The card read as follows:
By the time I got home my hands were chilled and I was absolutely starving, naturally. I was in the mood for something warm, hearty, and flavourful. After reading Kristen's latest blog post earlier today I was inspired to eat something "un-raw" and nourishing. After evaluating both my fridge and cupboard I decided on a big pot of vegan chili. And let me just say, it really really hit the spot.
Warm Autumn Vegan Chili
Adapted from Angela's delicious vegan chili
- 1 red bell pepper, chopped
- 1.5 cup fresh mushrooms
- 1 cup carrots
- 1 can organic kidney beans
- 1 can organic chick peas
- 1 can Eden no-salt diced tomatoes w/ basil (with juice)
- 1/2 white onion, chopped
- 1 garlic clove, minced
- 2 tsp olive oil
- 3 tsp cumin
- 2 tsp chili powder
- 4 tsp ground pepper
- 2 tsp oregano
- 2 tsp lime
- Angela's secret ingredient... 2 tsp chia seeds !!!!
In a large pot add olive oil, garlic, onion and red pepper; stir until soft. Then mix in carrots, beans, diced tomatoes, and chia seeds! Finally, add all the seasoning, stir, and simmer for 30-45 minutes (the longer the better). For garnish add a sprig or two of cilantro. Simple, no?
UPDATE - The vegan chili is amazing cold (I had some for lunch today) and The Family Stone was not a good movie.