I am embarrassed to share that since entering this adventure of Motherhood, I have been incredibly neglectful to something that once supported my dreams, gave me inspiration, and expanded my horizons -- my passport.
In my pre-baby days, I lived in harsh denial that people who chose not to travel internationally with their children were just lazy. Given her parents' world traveling pedigree, my sweet babe would, of course, easily accommodate long flights, hour upon hour of exploring, and multiple courses of unfamiliar food.
Now, deep in the throes of parenting, I have had my reality check served piping hot on a plate of flight cancellations, car-seat unaccommodating rental cars, and attempting to navigate a stroller on public transportation. (obviously payback, for all that nasty judgment I dished out pre-baby!)
While my passport may not be getting the workout that it is used to, there are still ways I try to bring the flavors of past adventures to my kitchen. For me, this recipe takes me to a fond memory of zipping on a moped along the misty hills towards the temples outside Chiang Mai and smelling the spicy scents of the night markets of Bangkok. An easy and healthy recipe to make for your family, you can pack a container with some pita and veggies for a snack at the park. Or, spread some on the tortilla, when making quesadillas, for a tasty and filling quick meal.
Someday soon, I look forward to dusting off my passport and watching my daughter's face fill with joy when she gets her first stamp. Until then, I will patiently wait, and continue to attempt to bring the world to me.
- 2 cups organic Chickpeas
- 1 cup organic Sweet Potato - roasted
- 1/4 cup Tahini (or your favorite nut butter)
- 1/4 cup Olive Oil
- 1/2 tsp Salt
- 1 tsp Mild Yellow Curry
- 1/4 tsp Ginger, minced
- Juice of 1 Lime
- 1/4 cup Canned Coconut Milk or Water