It’s National Vegetarian Week – Sweet Potato Curry

Seriously cheaty dinner tonight but proof that tasty veggie food can be quick and easy to make. 

A large sweet potato  (peeled and cubed), 100g mushrooms, half a courgette, a handful of spinach, a can of chick peas and a carton of Really Indian Masaledar Cook in Curry Sauce. Simply add the sauce, sweet potato and chickpeas to a pan and cook for ten minutes before adding the rest and then simmer until tender.

Serve with onion bhaji, samosa, naan and rice. 

Eat – Mindfully. 


When we are not in the present moment, negative or worried thoughts can take hold and leave us in an ungrateful state.

When we are in the present moment we  find that negative thoughts will lose their hold and we begin to see or hear things we may not have noticed before. That may be a tree, the sound of the sea or a small act of kindness or consideration.

Cultivating gratitude is not hard when in a mindful state but it should not be forced and should arrive naturally.

I have been keeping a gratitude page in my note book as a way to focus on positivity and to remind me of small acts of love and kindness that I am grateful for.  Today’s entry has got to  be this: flower picked from the ground; a gift from my son just because he thought I would like it.

What are you grateful for today?


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