A Quiet Corner Within Ourselves

to read, to write, to cook soup... a conversation with James Crews

Friends, grab a cup of tea, your coziest blanket and join me as we welcome back poet James Crews. James has been a guest on Our Mindful Nature multiple times and his thoughtful presence has become something I look forward to each year. 

James and I sat down to chat about his new book 'Unlocking the Heart: Writings for Mindfulness, Courage, and Self-Compassion’ right before the November election in the U.S. Together, we reflect on life's challenging moments, the role of poetry in providing solace, and the importance of pausing and mindfulness. James shares insights into his daily practices of writing and meditation, the significance of noticing everyday wonders, and offers a poem to encourage listeners to find their own moments of wonder and peace.

If you only buy one more book this year, I hope it is this one. I have read, written in, dog-earred, dripped tears and tea on these pages. I have picked it up daily since the election and it continues to be the balm I most need for comfort, for heartfulness, for grief, and for presence.

**Thank you to Brianna Nielsen for production and editing support of this episode.

A Poem: Prayers To Be Changed

written & read by James Crews

Step Into the Kitchen

If you listen to episode above, you’ll hear me ask James about my favorite poem in the book, ‘One Word I Don’t Need’ and mention that I wish I had the recipe he references in the poem. Well, James was kind enough to share it with me, and I am delighted to share with you in return.

PS. I made it and its delicious 😋

Curry Lentil Dahl (Double Batch)

2 Tbsp olive oil

2 cups chopped onion

1 cup chopped carrot

2 cups chopped potatoes

2 cups red lentils

2 cups chopped tomatoes

1 tsp ginger (powder or minced)

2 cloves garlic, minced

4 tsp curry powder

4 tsp cumin

1 tsp cinnamon

4 cups water

4 cups coconut milk

1 cup chopped bell pepper (add toward the end)

1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add potato and carrot, and sauté for about 10 minutes. Add ginger and garlic; stir, and reduce heat to low.

2. Add extra oil if necessary, then add lentils, cumin, curry and cinnamon to pan. Stir until lentils are well coated with oil and spices. Add tomatoes, 4 cups of coconut milk and 4 cups water. Raise heat to bring to a boil, then reduce heat once mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

3. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. If dahl is too soupy, increase heat and cook for a little longer.

cheers, friends 💛

*all of the content shared in my podcasts, newsletters & meditations is written by me {Meryl Arnett}. If you catch a mistake or typo, I hope it makes you smile knowing a real person is behind every word published 💛