Happy New Year! Here’s to a wonderful 2019 – and with much optimism like Apple at every phone release, this is going to be our best year yet (hopefully)! I am hopeful for 2019; it’s not that I have any great expectations for the year, but 2018 was a good teacher for me; I learned so much about humanity, frailty and how to be brave.
I have not made any resolutions for this New Year per se, however, I want to work on more consistent posts on this little blog, as posts were sparse this past year. So let’s just jump right into this recipe, shall we?
Rice, lentils and whole roasted cauliflower. This was our Christmas day dinner two Christmases ago and I’ve wanted to share this recipe with you ever since.
It’s beginning to look like the most wonderful time of the year! (See what I did there?)
We put up our Christmas decorations a few weekends ago, and things are looking decidedly merry all around us.
Like previous years, we had a tree trimming breakfast party; it’s a tradition now. It was pretty awesome, I whipped us up a batch of these jolly gingerbread waffles with cinnamon baked pears, and sang along to carols.
We tried something different with our tree this year, we found an irresistible potted Norfolk Island pine, strung it with tiny lights and festive ornaments, and voila, we have a cute living Christmas tree.
I can hardly believe entire months have passed since my last post. I wish I could blame the lack of posts on busyness, but the truth is, I’ve been feeling a little unmotivated lately. I’ve also been preoccupied with other things (like learning how to edit videos and keep my houseplants alive through the cold months). It’s the ebb and flow of life, I guess.
Naturally, I haven’t been cooking much except for really simple effortless meals. I wanted to share the recipe for this roasted mushroom with veggies and crumble topping which certainly falls in the effortless category. It couldn’t be simpler to make;
grab a few caps of portobello mushrooms, slather them in pesto and hummus (or use your favourite spread), pile on some sliced vegetables (I prefer onions and peppers) and roast.
It’s perfect for those grey autumn days when you can’t muster the energy for a big production in the kitchen.
We’ve had quite the summer here in our little end of the world. It’s been long hot smoky bittersweet days filled with sunshine and adventure; a summer I won’t soon forget for its joyous and not-so-joyous moments.
While we still have a few days of summer left, I thought I’d share this recipe, because our summer wouldn’t have felt complete without a taste of this mango coconut milk ice cream. We spent a few hazy sun-filled evenings making homemade ice-cream; the markets were overflowing with mangoes so we’ve made this ice cream a few times because I feel it embodies the spirit of the season.
Have you ever seen a giant mango tree standing in the middle of a vast land with fruit hanging off long thin stems like Christmas ornaments? It’s such a beautiful sight. I love mangoes and I often wax lyrical about mango trees.
I tell people that if spirit trees (like spirit animals) were a thing, mine would be the mango tree.
I spent my formative years under mango trees, shaded from the sun; and the mango fruit saved me from going to bed hungry some days.
We’re in the deep haze of summer now. This is it.
The sunshiny days we wistfully longed for during those dark cold dreary months, this is summer. Soaring temperatures have prompted a heat warning from Environment Canada, there are several wildfires in the region, and the air quality is poor because of all the smoke.
This is summer; but I will tell you this: I’ve relished long endless sunny days, hikes in the breezy urban forest and perfect evenings on the beach watching the sunset.
It is in the same vein that I am looking forward to a picnic with a wild bunch of meat and non-meat eaters this weekend; we’ve secured a secret spot, a meadow with beautiful wildflowers overlooking the water. I’m thinking of bringing this smashed lentils with grilled vegetables along for us ‘plants only’ folk since it’s quick and tasty and a little different.