Pumpkin and lentil bowl

Making memories and a lentil pumpkin bowl: journey to wellness

Sometimes you will never know the value of something,until it becomes a memory.
—Dr. Seuss

We are heading north. I am sitting in the passenger seat making small black spiders of writing in my journal. White lines in the road rush at me and recede. Some time back we crossed the 25th parallel and shed layers of clothing like snake skins. Now our shy white legs poke awkwardly out of shorts.

It is cyclone season in the north west of Australia. The clouds are like Whitely brushstrokes, long and sensual.  The harsh Australian landscape has been softened with rain. Green shoots and red puddles line the highway, cheering us on.

Salt lake WA

Yesterday we stopped to picnic at a salt lake outside of Kalbarri. The water was impossibly pink and the sky thick with the promise of rain. I ate my salad, sipped my tea and thought to myself, I am making a happy memory. Something I can dip into when the light is less natural and the sky less blue.  I thought of my Mother, she has a strong romantic streak. As kids she would bundle us to the beach and tell us we were off to make memories. She was usually right; those long uncomplicated summers are stored away in the happy section of my recollections.

We share the road with travelers, all of us seeking something. I love to watch people emerge from their vehicles at petrol stations and parks. The young and beautiful backpackers saunter out of cheap colourful vans. They slouch casually into their own Beauty, wearing low slung pants and lazy content grins. Their lives are rich beyond money. They are making memories they will unpack forever.

Salt lake WA

They are making memories at a time when their peers are living on old ones.

In stark contrast the grey nomads in expensive motor homes seem nervous and displeased. I take a moment to look beyond this initial judgment. Grey nomads get harshly judged in this country. They hog the roads and set up in caravan parks with enormous satellite dishes to watch television. We seem to judge them for wanting comfort and security but we should never forget how extraordinary it is to take to the road at a time in life when adventure does not come as easily. Many of these nomads have sold their homes to fund these adventures, chipped in all future security for sunsets and chardonnay in plastic stems. I love and cherish our grey nomads. They represent the very best of us. Never too old or afraid to get behind the wheel and re think the possibility of our lives. They are making memories at a time when their peers are living on old ones.
We journey on and I sit here “watching the wheels go round and round – I really love to watch them roll” .

Pictures from the road – farmland WA
Lentil & Pumpkin Bowl

I leave you with a recipe from the road. This is a real travelers bowl. I am usually a big fan of roasting and grinding spices but this particular recipe is more casual. Designed for nomads to casually lob aromatics into the pot. I have chosen red lentils as there is no need to soak them.

Lentil and pumpkin bowl

=R1=

Serve hot with bowls of spinach, sprouts and yoghurt. The leftovers are wonderful spooned into halved capsicums and roasted.

Enjoy x

 

 

Making memories and a lentil pumpkin bowl: journey to wellness

By: Bell Harding

Sometimes you will never know the value of something,until it becomes a memory. —Dr. Seuss We are heading north. I am sitting in the passenger seat making small black spiders of writing in my journal. White lines in the road rush at me and recede. Some time back we crossed the 25th parallel and shed […]


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 medium size onions – sliced
  • Glug extra virgin olive oil
  • 3 cloves garlic
  • 2 dried red chili – less or more to suit personal taste
  • 1 large knob ginger – approx 2 thumb sizes – grated
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander seeds
  • 3 star anise
  • 1 x piece cassia bark
  • 1 x tin whole tomatoes
  • 3 medium sized carrots – peeled and diced
  • ¼ Jap pumpkin – peeled and cut in to chunks
  • 1 mug red lentils
  • 3 ½ mugs water

Method


  • Sautee onions, garlic, chili and ginger in olive oil until soft and translucent. Add spices and stir for a few minutes until fragrant. Add remaining ingredients, bring to a boil and reduce heat for 40 to 45 minutes or until reduced. Keep an eye on the water level topping up if you need to.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Bell Harding

Bell Harding

Bell is wholefood cook and a barefoot gypsy. In search of a life less ordinary, she packed a tent and art supplies and took to the road. Seeking the dirt and poetry in the Australian landscape, she also discovered a path to wellness. Bell discovered what it means to be well by healing herself from weight gain and alcohol dependence. She draws on a professional career in cooking to create recipes that celebrate real food and shares her journey as a curious nomad.

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