You only lose what you cling to.BuddhaWell, I have to ask, how the heck did THAT happen? I don’t think there has been a time since I started posting here that I’ve gone more than a month without sharing a recipe, or a few words, let alone two whole months and counting. Truth be told, a few months back I consulted an expert on how to potentially address increasing virtual slowness with the way my website loads (if you visit often you may have noticed my site isn’t exactly the quickest), and what came back were some less than motivating diagnostics, and a prescription that frankly overwhelmed me a little.
My images are too big (and there are a lot of them), and according to the expert I met with, there is some code written into my theme that is also causing this. As I’ve pondered what to do, time has flown by and my creative itch has more than been scratched with developing content over at the GRAIN Journal. If you haven’t done so yet, I highly recommend signing up for the newsletter, as we are posting so many amazing recipes over there these days.
I haven’t been totally idle about content & recipes for this site – in fact I’ve got FOUR brand new posts to share with you this week, three that have been sitting in my drafts waiting for me to carve out time to capture the recipes in words.
So what am I doing bout my slow site? Well thanks to hollering at some blog friends, I’ve sorted out what I hope is a great option for re-sizing my pics (using this Worpress app for you bloggy folks), which is happening this weekend, which is my first weekend at home in over a month. Along with addressing the images issues, I’ve decided to finally invest a little resources (other than my time), and get a little design facelift at the same time. Watch for this in the months to come as I have made the choice to invest a little cash here to ensure both the front end is fast and easy to load for you, and I won’t be discouraged by slow loading times when I go to upload and write a post. I guess the efficiency junkie in me kind of lost her steam once it became slow for me to perform basic functions on the backend. What can I say? I like to do a lot and try not to waste time! It’s good to be back.
Try this tasty and ridiculously simple curry with any quick cooking veggies – the magic here is there are no slow cookers like potato, yam, or squash, and you can play around with adding greens like kale and spinach during the last 3-4 minutes of cooking time too. The flavours from the spices are developed during the early cooking stages so everything still has a lovely depth of flavour. If you’ve got cooked proteins on hand like chickpeas or tofu feel free to add those too! Get the other three new recipes here too, try the Moroccan Beets and Brussels sprouts (SO GOOD!),Roasted Rainbow Carrots & Wheat Berry Salad, and Roasted Carrots & Zucchini with Everyday Dressing.
- 2 tbsp grapeseed oil
- 2 tbsp cumin seeds
- 2 medium onions, sliced lengthwise
- 2 tsp curry powder
- 2 tsp coriander
- 2 tsp salt
- 2 broccoli crowns, cut into florets
- ½ green cabbage, chopped
- 4 medium carrots, peeled and chopped into rounds
- 2 cans full fat coconut milk
- 1 tbsp sweetener, sugar or natural alternative
- First prepare the vegetables by washing and chopping. Set aside. In a large sauté pan or wok, heat the grapeseed oil. Add the cumin seeds and cook, stirring for up to one minute, or until fragrant. Add the onion and cook for 6-8 minutes until browning. Stir in the curry powder, coriander, and the salt and cook for 1-2 minutes stirring often to keep the spices from burning.
- Once the spices are fragrant, add the broccoli, cabbage, carrots, coconut milk, and sugar. Bring to a gentle bowl and cook for 10-12 minutes until the carrots are tender and the broccoli is just soft but not mushy. Serve with your favourite quick cooking noodles or cooked grain.