14/10/2026
🧑🍳 A delish recipe AND… a sweet story coming up! These oh so sweet souls Vero and Paty from Mexico (Aka ‘The Little Mexicans’ or ‘The Little Ones’ 😆), recently cooked this dish and everyone at the meditation gathering couldn’t get it in fast enough, and were going back for thirds. It’s super easy, packed with protein and definitely a crowd pleaser 🤌
I met Vero and Paty eight years ago when they were both going through a difficult time in life, and were seeking a real solution to their distress 😥
At the time Paty was studying to become a yoga asana instructor and she asked the trainer about the practice of meditation, to which the trainer replied, "You should contact Candace Earl and she will be able to teach you!"
So they messaged me on FB and I said "Sure, come on over and we’ll have a cup of tea and I’ll share with you how you can apply it in your life" (very casual I know 😅).
So we sat on the couch and ended up chatting about the wonderful wisdom contained within the yogic text for hours, and become lifelong friends 👭
It has been so touching to see how much their lives have changed for the better, with feelings of anxiousness and purposelessness being replaced with the experience of real peace and contentment 🧘
I feel very grateful to have met two of the nicest, most genuine and humble souls who I love very dearly, and are now helping to run regular meditation events to help inspire and share the benefits of meditation with others 🙌
Tuscan Chickpeas 🍲
Ingredients 🛒
½ onion – finely chopped
3 cloves garlic – minced
1 cup of full-fat coconut milk – We used Ayam brand
½ cup vegetable broth
1 cup fresh basil – finely chopped
2 Tbsps nutritional yeast flakes
1 Tbsp Dijon mustard
Juice from ½ lemon
1 tsp Italian seasoning (or a mixture of thyme and oregano)
4 Tbsp tomato paste
1 jar (280 grams) of sun-dried tomatoes strips
1 can chickpeas – drained and rinsed
3 – 4 cups spinach leaves – or your choice of leafy green
Salt and pepper – to taste
Optional sides - Bread or brown rice.
Optional toppings - Piece of lemon on the side and crumbled feta on top.
Let’s Do It! 🫴
1. Sauté the aromatics: Heat your oil in a skillet over medium heat. Add the chopped onions and minced garlic, cooking for about 6 minutes or until they are soft and fragrant.
2. Build the sauce: Add all remaining ingredients except for the spinach. Stir everything together thoroughly until the tomato paste, coconut milk, and spices are completely integrated.
3. Simmer: Bring the mixture to a gentle simmer for 15 to 20 minutes so the sauce thickens.
4. Wilt the greens: Turn the heat down to low, add in the spinach, and stir continuously until the leaves are completely wilted.
5. Serve: Remove from heat and allow to cool slightly. Enjoy it warm alongside your favourite sides; it pairs perfectly with toasted sourdough bread, quinoa, or brown rice.
