Winter Self-Care: Warm Drinks for the Body and Soul

Winter Self-Care: Warm Drinks for the Body and Soul

Instead of resolutions, I'm setting an intention this year, and that is to prioritize self-care. New Year resolutions have never really appealed to me because I believe that you can make resolutions anytime of the year. And isn't it a wonderful thing to know that we don't have to wait for that one day in the year to start taking charge of our lives? We can start right now, this very second, wherever we are!

In the past couple months or so, since returning from a five-week trip to Europe, I took a break from work (and blogging) to take care of myself. I joined a gym, hired a personal trainer, and made the effort to do yoga every day and meditate. After several tumultuous years in which I moved from Malaysia to the United States and started a new life far away from home and my family and friends, I decided to take a breath. A deep breath. 

I ended the year by putting myself on the path of healing and started the new year with the mantra that I am strong. I resolve to take actionable yet manageable steps to take care of myself and choose to be kind to my body and honor my health. Quite simply, that translates to eating well, getting enough sleep, and exercising. When it's cold, I make a warm drink using ingredients that support my health.

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Pumpkin Curry (Malaysian Rendang Style) + A Gallery of Squash

Pumpkin Curry (Malaysian Rendang Style) + A Gallery of Squash

Does food define home for you? It took moving thousands of miles across the Pacific Ocean from Malaysia to the United States for me to realize how much I look for home in what I eat and cook. Now that I also call my husband's home state California my home, the food on my plate is a mishmash of both of our cultures. 

One of the first Malaysian dishes I cooked in my American kitchen using local vegetables is beetroot rendang. Let me tell you what rendang is. It's a dry curry made with an intense spice paste and coconut milk that's usually cooked with meat. My fascination with all the new produce I was discovering at that time gave me the idea to make a plant-based rendang with beetroot during my first spring here.

Then when autumn came, I made rendang again with pumpkin...

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