My Power

One should always celebrate who they are. By doing so they teach others to do the same.

— Life is a Recipe

I love being a woman.  Everything about it. I even celebrated the birth of my period when I turned 13. I rode my bike around the block (“no hands!”), and since I had just become a woman, my family had a special cake for me. It was quite an exciting day.

Establishing this point of view starts very early on in life. Whether one will celebrate being a woman or not is an essential question for women and their daughters. I’m trying my best to teach my daughters this. One day, while I asked my daughter to help me prepare dinner, I noticed that she was dragging every ingredient from the refrigerator, across the counter top, as if it weighed more than her skinny arms could bear.

When she is like this, I find it best to take a calming breath and watch awhile. I ignored the fact that she measured the ‘teaspoon of salt’ with her fists, but when she started sobbing as she squeezed the lime like it was personally responsible for any injustice in the world, I hugged her shoulders and just let her sob.

She finally ended up on my lap in our favorite chair, crying as she revealed that she had started “it.” I was amazed at how sad she was, because this landmark in womanhood had been one of my best memories growing up. Had I not done my job as well as my mother had? Was it because I might have grown up in more of a free-form, hippie-like environment?

 

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Later that day I realized that I had to have a very important talk with my new “young woman.” I told her that this was the day when she had to face one of the biggest decisions in her life: whether she would celebrate everything physically about being a woman – or not. She needed to either feel grateful that her body was functioning normally, as a young woman’s body should, or label “it” as negative or shameful. Though her eyes welled with tears again, I gave her a moment of silence as I held her tight, and in between her sobs, she responded that she would, indeed, celebrate being a woman. We made a special “Girl Power” salad for dinner that night.

Whether it is the normal processes of our glorious bodies, or the gift of nutritious food in our lives, as women we need to be grateful for our physical selves, so that we stand as strong role models for our daughters. When I cook a nutritious, tasty meal that will help my daughters grow strong and healthy, I know that I am supporting the women they are becoming – women who will love being a woman, as I do.

One of the most nutritious salads I make for my daughters and myself is my Paneer and Spinach Salad with Cilantro dressing. Spinach is one of the top “superfoods,” full of vitamins and minerals that nurture our skin and hair, while offering a great source of iron to prevent anemia. Some studies show that eating spinach, rather than just taking calcium supplements, works with Vitamin D to prevent bone fractures as we age, and it also helps prevent anemia when we are younger. This recipe makes spinach so enticing that my daughters love it.

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Life Recipe:
Celebrating Your Power

  1. Be grateful for who you are and who you can become. Understand that you are unique and important.
  2. Tune out the noise of a culture that wants you to doubt your self-worth so that they can attach your worth to material things.
  3. Remind others around you of what you see in them. This is especially true of parent who's children need their reassurance. This is a priceless and motivating gift you can give to another person that costs you nothing.

Lunch Recipe:
Lemon Garam Masala Salmon

  • 2 lemons (sliced, no seeds)
  • ½ lemon juiced
  • 4 salmon fillets
  • sea salt to taste
  • ½ teaspoon Paprika
  • 1 teaspoon Garam masala
  • 1 teaspoon cilantro (fresh, chopped)
  • 1 clove of garlic (fresh, chopped)
  • 1 clove of garlic (fresh, chopped)
  • 1/3 cup of white wine
  • 1 bag of baby spinach (fresh)
  • ½ cup pine nuts
  • ½ cup cherry tomatoes
  • ½ cup pomegranate seeds (fresh)
  • 1 clove of garlic
  • 1 cup of fresh cilantro
  • ¼ cup of sour cream
  • ¼ cup of mayo
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground coriander
  • 2 teaspoon of white vinegar
  • 2 tablespoon of lime juice
  • ½ cup of olive oil
  • 1 block of paneer (fresh)
  • ½ cup dried fenugreek
  • 1 large onion (chopped)
  • 4 large potatoes
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 2 tablespoons ghee
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • salt to taste

Lemon Garam Masala Salmon

  1. Preheat the oven to 400 degrees. In a bowl, add coconut oil, paprika, salt, garlic, ghee, white wine and Life is a Recipe® Garam Masala.

  2. Whisk together. Add in fillets gently and marinate for 10 minutes.

  3. In a large baking dish, arrange half the lemon slices in a single layer.

  4. Place salmon fillets on top of the lemon.

  5. Cover salmon with remaining marinade and lemon slices. Bake for 20 minutes or until the fish is flakey.

Paneer and Spinach Salad Starring Creamy Cilantro Dressing

  1. Cut the paneer into small cubes and fry until golden brown.

  2. Put garlic, cilantro, sour cream, mayo, kosher salt, coriander, vinegar, lime juice and olive oil in a food processor and blend. In a large bowl, mix spinach, pine nuts, pomegranate seeds, and cherry tomatoes.

  3. Add in fried paneer.

  4. Drizzle with creamy cilantro dressing.

Roasted Fenugreek Potatoes

  1. Boil potatoes in a large pot.

  2. Remove the skin and chop into 1-inch cubes.

  3. Add in cumin seeds, fry seeds until they being to pop.

  4. Add in onions and cook until they become translucent.

  5. Add in fenugreek, cumin, coriander, turmeric and red chili powder.

  6. Add in salt.

  7. Fry mixtures.

  8. Add in potatoes and cook until golden brown.

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