This is the kitchen where we talk about food, life, and recovery—a spiritual path to healing and peace.

You are invited to keep coming back to A Cup of Kindness to share your experience, strength and hope; fears, doubts and insecurities; and to pick up information, inspiration … and have a little fun!

My story
In January 2007, at the age of 51, I joined a 12-step program and began my recovery from food addiction, losing 75 pounds in the process. Read more…

In January 2011, at the age of 55, I began my recovery from a multi-trauma accident, 36 fractures, damaged lungs, and post traumatic stress. Read more…

I am deeply grateful for all the kindnesses, large and small, offered to me in recovery. Here I am... alive… still making progress … still not perfect … finding a new way forward in a growing community of women and men who share a lot in common around food and life.

I hope you'll join me in this kitchen and let me know what's cooking with you.

A Cup of Kindness

Open Heart Project


Comfort Food

Thanks to LaDawna for the lovely food photos here.

Snow is in the forecast here. One of my favorite comfort foods for a wintry day is Shepherd’s Pie. If you have potatoes, protein and veggies, you are good to go. Layer them up and bake in a casserole or serve the components separately, whatever works for you. I weigh and measure, so separate is better for me. The recipe takes off from my well-worn Jane Brody’s Good Food Book.

Cook 2 pounds of potatoes in lightly salted water until soft. Then drain, remove skins and mash. (Some might want to add 1 tablespoon of butter and 1/4 cup of milk to the mash.) Mix in a teaspoon of tamari or soy sauce and a crushed, diced clove of garlic. Set aside.



Chop 3 – 4 pound of veggies into large bite-sized pieces and stir fry in a tablespoon of oil. I like Paul Newman’s Organic Extra Virgin Olive Oil. For veggies, I use whatever is in the fridge, usually onions, carrots, celery, green beans and cauliflower.



Add a 35 ounce can of whole tomatoes coarsely chopped, a bay leaf and a tablespoon of dried basil. Bring to a boil, then simmer for 10 – 20 minutes depending on how well-cooked you like your veggies. I like mine tender crisp, so I tend to err on the side of less time.



If you have some, add about 2 cups chopped greens. I like kale for this dish. Jane Brody says chard and that’s what’s in the photo.

Flavor up by adding another teaspoon of tamari or soy sauce and another clove of diced garlic.

Let simmer another 5 minutes and pull out the bay leaf.

You’ve got the potatoes and the veggies. What about a protein? Anything goes. LaDawna used cooked lentils. You could brown some ground turkey or lamb. Or you could sprinkle 2 ounces of grated cheddar cheese on the potatoes per person.

To cook all together, spoon the veggies into a large casserole. Spread the protein filling over the veggies and then the potatoes on top. Give it a sprinkle of paprika for color and another layer of flavor.

Bake in a preheated over at 350 degrees for 15 – 20 minutes until thoroughly heated.

Weigh and measure. Enjoy with a salad. Finish with fruit.

Love & Light,






1 Comment to Comfort Food

  1. Myra Tate's Gravatar Myra Tate
    February 18, 2012 at 10:06 am | Permalink

    I’ll bet this will feed many, many hungry, worn-out= from -shoveling folks! mom

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