I don’t care if Monday’s blue…

Today (21 January) is Blue Monday, which is apparently the bleakest day of the year. It’s something to do with the post-Christmas slump, failed new year’s resolutions, gloomy weather and being broke until pay day. It’s true that January can be pretty joyless, but it can also be a quiet, contempalative and even quite consoling time of year – if you’re kind to yourself, that is. A lot of us put so much pressure on ourselves to be perfect – to lose weight, kick those goals and be a ‘better’ person – that it’s no wonder that we feel rubbish. Maybe it’s best to hunker down, eat up those leftover mince pies and ride it out until spring – and finally, the days are getting ever so slightly longer.

There’ll be none of that ‘new year, new me’ nonsense for me. In the past, I’ve given up on too many resolutions, so this year I didn’t make any. I’m just going to keep going and that’s enough, because I’m enough.

That said, I’m trying to head to the gym regularly, not because I’m on a health kick – although I’d be lying if I said I didn’t want to tone up a bit – but because of how it makes me feel. As a fairweather runner (during my twenties, I somehow managed to do three half marathons), I know all about the power of post-exercise endorphins, and although I’m much less fit these days, I still feel high after the gym. I feel more upbeat, less anxious and I usually sleep better as well. It seems that this is one spot of ‘self-improvement’ that might actually work.

I haven’t cooked much recently as I’m busy with work (no bad thing for a freelancer who’s about to pay her first tax return), but I did make an easy stew the other week. This brightly hued one pot features the stars of winter veg, beetroot and celeriac and is guaranteed to brighten up the chilliest of evenings. It’s also a good way to use up leftover chestnuts, although you can use chickpeas or lentils if you don’t eat nuts. If you have brown bananas wallowing in the fruit bowl, take one and mash it up and use instead of the tomato puree for a richer and slightly sweeter sauce.

This is lovely served with mashed swede and steamed red cabbage – and if you’re not doing Dry January (I’m certainly not), a glass of red.

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Beetroot, celeriac and chestnut casserole

Beetroot, celeriac and chestnut casserole

 

Serves 2-3

 

Ingredients

1 tbsp olive, coconut or rapeseed oil

1 clove garlic, peeled and chopped finely or grated

2 shallots, peeled and diced

200g celeriac, peeled and cut into small chunks

250g beetroot, peeled and cut into small chunks

180g cooked chestnut, roughly chopped

1 x 400g can chopped or plum tomatoes

2 tsp tomato puree

½ tsp fresh or dried thyme leaves

2 tbsp cider apple vinegar

Salt and pepper

Heat the oil in a pan at a medium temperature, then fry the shallots and garlic for 2-3 minutes. Add the beetroot, celeriac, thyme and vinegar, and season. Cook for 5 minutes, then add the tomatoes (fill the empty can with water and pour that in, too) and tomato puree, cover with a lid and cook for 10 minutes, stirring occasionally. Add the chestnuts, cover with the lid, and cook for another 10-15 minutes.

 

 

 

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