A guest blog this week about what gratitude means to me. This guest post is from Jenny Wren, a good friend and supporter of Nourish. Jenny is respected in the airline industry as a manager within the flight crew for British airways. She is passionate about nurturing yourself through what we eat and using mindfulness as a daily practice. With the Mental Health Awareness Week theme being kindness she’s been looking at kindness to ourselves, and gratitude for kindness we experience from others. With the theme of nourishment running throughout Jen’s thoughts she’s also kindly created us a recipe. I hope you enjoy her soothing, adaptable veggie curry. This is a soothing dish that certainly makes you feel grateful for the abundance of vegetables that we have available in the UK.

What Gratitude means to me.

As I sit with my morning coffee writing this, I’m thinking about what the word gratitude actually means.

Gratitude – the quality of being thankful; readiness to show appreciation for and to return kindness.
We all experience gratitude in our own way for different reasons, all based on our frame of reference. What’s happening in our life currently, what’s happened in our past and our greatest goals and biggest dreams.


I think as a human race we all want to receive love and kindness and in that same breath. I think we as a nation of people struggle to be kind to ourselves in this exact way. It’s so important to love yourself. Love your incredible body and love what you put in it. I think now more than ever, we have a unique opportunity, in the midst of a storm, to give ourselves the self care that we don’t usually have time for with our busy schedules. So often kids football practice, chores or endless homework can take over our schedules. It’s time to be grateful for how resilient our bodies are. How strong they can be and how much our mind is capable of.


Making better choices with food is so hard to do. Att times when we are in bad habits it feels like there is a mountain in front of us. But we can do it, one small step at a time. I look at all the incredible locally grown food, all the farms and small businesses delivering fresh goodness to your doorstep and it gets me excited. I’m so grateful for the beautiful fruit and vegetables that are so easily available for us in the UK. I think about how stunning all those vibrant colours are and I get excited about feeling good.

I think about how blessed we are as a nation to live in a country where water isn’t something we have to walk mile and mile for and that we can enrich our body’s with it so easily. It’s actually incredible how you feel when you drink 2 L of water a day. You sleep better, your skin starts to clear up. Everything inside of you is refreshed and nourished.

Today as I think of what gratitude is, I think about my health, wellbeing, strong body and determined mind and I am so grateful to be alive and healthy.

Let’s celebrate our heath together, celebrate our ability to nourish our bodies.

Adaptable Veggie Curry

Adaptable veggie curry

This has to be one of my favourite dishes to cook on a cold, rainy day. It’s filled with goodness and nourishment, and it’s bursting with flavour.

The great thing about this recipe is that it’s adaptable to whatever you have in your cupboard.

You need one starch to bulk it up. One form of protein. One grain or legume for some fibre, two types of veggies and then a good hand full of greens.

Today I have used regular potatoes, Tofu, green lentils, mushrooms, red pepper and spinach. You can change it up and use sweet potato, chickpea, celery, carrots, beans and kale.


1 tbsp of coconut oil

1 onion, chopped

3 cloves of Garlic, crushed

1 tsp each of turmeric, chilli powder and ground/powdered coriander

2 tsp of Cumin

1 x400g can coconut milk

1 x400g can chopped tomatoes

2 handfuls of potatoes

1x block of tofu

1/3 cup green lentils

1 hand full of Mushrooms

1 large red pepper

2 handfuls of spinach

1 Lemon

Coriander for garnishing


Firstly, add the coconut oil to a relatively large pot, add your chopped onion and crushed garlic. Set temperature on a medium setting, you want the onions to become soft. Add your spices and let cook for 2 more minutes.

Then add your potatoes. I chop them into small edible chunks. Stir and cook together, once mixed in add your can of coconut milk and chopped tomatoes, raise the temperature and bring the pot to a boil, then bring it back down to a simmer for 10 minutes.

Once potatoes are half way cooked, add lentils and mushrooms and cook for 5 minutes.

In the meantime:

Cook one cup of rice, any type will do. I enjoy long grain white rice. 

Chop the Tofu into edible chunks. In a frying pan, cook the Tofu sizzling both sides for 5 minutes then add to the pot. Add the red pepper at the same time, I slice mine into strips for texture.

Leave the lid on and cook on low until potatoes are fully cooked and then add your spinach, half a lemon and salt and pepper to your personal preference.

Add Coriander for garnish and enjoy

Why not have a Macaroon Moment afterwards? What flavour would you choose? Mine would have to be Cacao!

Subscribe to our Newsletter for exclusive content and subscriber discounts

No spam guarantee.

I agree to have my personal information transfered to MailChimp ( more information )
Facebooktwitterpinterestlinkedinby feather