Mindfulness, Nikolaus Magic & A Warming Kabocha Risotto

Today’s mindfulness calendar prompt was all about not getting frustrated while waiting.Instead of fidgeting, the task invited me to notice my breathing, feel, smell, and observe the physical and emotional sensations that appear in those tiny pauses — the kettle boiling, the computer loading, those mini breaks we rarely appreciate.

I smiled reading it this morning because I almost never watch a kettle boil unless I’m in someone else’s kitchen, and a slow-loading computer is usually enough to test anyone’s patience. But none of that happened today. In fact, I slept so deeply that I didn’t even hear Black Bean’s alarm. I simply woke at 6am feeling restored and ready.

A strong start.

Yoga for Morning Momentum — virtuous. Still sore from that intense workout on Wednesday (how am I still sore?!), but it was exactly what I needed.

I made porridge for everyone, woke the kids, and after breakfast we headed out. The kids went swimming while I walked to catch the morning sun. I even stopped, closed my eyes for five whole minutes, and made “taking in the infrared light” my actual mindful activity for the day. It felt right.

Of course, today is Nikolaus in Germany — and in our house. The boots were filled with little treats as always, although Nikolaus discovered late last night that his hiding place had been compromised. A naughty Elf had eaten all remaining Malteser truffles that hadn’t made it into the Advent calendar. What the Elf didn’t realise is that Nikolaus and Santa run a highly efficient operation… every Malteser had already been allocated to gifts. So now the two of them must figure out how to resolve this chocolate-based crisis. 🎄✨

Late morning, Lentil and Peanut headed out and I set off to the shops: a collection from Boots for Lentil, a quick espresso, then veggies for tonight’s pizza. No fresh yeast at Sainsbury’s, but the supermarket baker pointed me toward the Gingerbread Bakery on the Halfway — it was market day after all, and I managed to get a quarter of my beloved rye sourdough.

On my way home I also popped into the Method gym, not for a workout but to leave a small mindful moment for Will — a Pukka chai teabag and a walnut spelt–olive oil–honey cookie — along with a business card for the community wall. As always, greeted warmly. Another pleasant exchange.

At home, I planned to make another risotto — hard to believe, but we still had some Kabocha pumpkin left. Before cooking, I was completely derailed by the videos Black Bean sent me of the kids when they were little (the sweetest kind of distraction). Once I’d recovered, I got started.

This time I made a yellow split pea risotto — a lighter, protein-rich option I’d been meaning to test.

As it cooked, hunger crept in, so I had a pear and some kefir as a little starter. Everything came together beautifully without cheese; it was rich enough on its own. I served it with rocket dressed in lemon and olive oil. A great lunch again.

I was still in the middle of finishing the Riverford survey I’d started while the risotto was in the oven, so it wasn’t the most mindful lunch — phone in one hand, fork in the other.

Afterwards, I went in search of fresh yeast (successful — thank you Gingerbread Bakery!) and picked up an avocado for Sunday brunch. The rain had returned yet again. December in the UK…

Back home, dough was next on the agenda. I’d made a backup dough with dried yeast, but the fresh yeast version rose so much more, and at a lower temperature. I was thrilled. The kids were supposed to have leftover sausage from last night chopped onto their pizza — but it had mysteriously disappeared. Elf… again?

By 17:30 dinner was over and we settled on the sofa to watch The Holiday. A calm, cosy finish to a fairly busy day.

If you’re enjoying these daily December reflections and recipes, come follow along on Instagram @the_chickpeahub — and feel free to share your own mindful moments or kitchen creations with me. I’d love to connect with you there.

Kabocha & Yellow Split Pea Risotto (Serves 2)

Ingredients

• 700ml vegetable stock

• ½ cup risotto rice

• ½ cup yellow split peas

• 1 onion, chopped

• 1 clove garlic, chopped

• 1 tbsp vinegar

• Olive oil

• Fresh sage, chopped

• Rocket or kale

• ½ lemon

• 30g Parmesan, grated

• 1 small wedge of Kabocha pumpkin, chopped

• Salt & pepper

Method

1. Pre-cook the peas:

   Add the yellow split peas to the vegetable stock and boil gently for 15–20 minutes.

2. Prepare the base:

   Sauté the chopped onion in olive oil. Add the garlic for the last minute.

   Pour in the vinegar, then stir in the risotto rice so the grains absorb the flavour.

3. Combine:

   Pour the hot stock with the softened peas into the rice and onions.

4. Bake:

   Transfer everything to an ovenproof dish and bake at 200°C for 20 minutes.

   At the same time, roast the chopped Kabocha pumpkin, massaged with olive oil, salt and pepper.

5. Finish:

   Combine the risotto and roasted pumpkin.

   Stir through the grated Parmesan and chopped sage.

6. Serve:

   Toss rocket or kale with lemon and olive oil.

   Serve alongside your warming bowl of risotto.M