Notes on daily rituals that empower and nurture. Ideas on how to apply structure, colour and purpose to long days inside:)
Eat colourful, nutrient-rich food
I like having breakfast around 9:00 - 9:30am. Can't eat as soon as I wake up - all I want is coffee - so tend to wait a couple of hours.
Avocado on toast
During lockdown I had noticed a few things: time had slowed down, I was more concious of food waste, maintaining a strong immune system and making a conscious effort to keep my spirtis high since nobody knew how long it would go on for (1-3 months, more?). For those reasons, I had applied some changes to my daily meals.
At last, did a quick search online and experimented with what I had in my cupboard; didn't bother with checking quantities. I just used my own judgement concious of not wanting it to be too sweet.
Excellent source: www.cookieandkate.com
Lentils & roasted beetroot
I came up with this dish because I happened to have lentils and beetroot. It's a wonderfully light yet filling lunch full of goodness:)
Power lunch - light & filling
Roasted Beetroots and Onion
Wash and cut the beetroot in the shape of thick-cut potatoes so that it cooks quicker. Cut the red onion in four and mix with the beetroot.
Drizzle coldpressed virgin olive oil and malden sea salt and massage with your hands till all the beetroot and onion have been evenly oiled.
Place in a hot oven and roast in 180C. May take as long as 1h. Half way through open the oven and give the dish a bit of a shake.
In a sauce pan add water, lentils, the beetroot stalks, the real chicken stock (best not to use stock in powder form) and potatoes thickly cut. Drizzle some coldpressed Virgin Olive Oil, salt, ground pepper and let it cook first high and then at a lower heat. You'd like the water to evaporate as much as possible and to ensure the lentils are cooked - buy a package that says 'Easy cook' - hugely important otherwise you can cook them forever and they're still hard as a rock.
Add a bit of balsamic vinegar to thicken. Taste and add more salt and olive oil, as necessary.
Once the lentils are cooked and the potatoes are soft, take a hand-mixer and gently mash. You want to semi-mash the dish especially the stalks. You want it to still look like lentils:)
In a small saucepan roast the flaked almonds and sesame seeds with olive oil. You know when they're done when the whole kitchen smells nutty and the colour has changed to a warm orange. Pour the roasted nuts over the roasted beetroot and onions and mix well. Let them inside the oven dish and cover with foil if not serving immediately.
Just like with the morning plate, choosing the right bowl is important.
I wanted a small portion and chose my favourite Anthropologie bowl.
First add the lentils, then the roasted beetroots/onions and finally garnish with some fresh parsley.
A GREAT COMPANION TO COFFEE
Last year in La Jolla/San Diego at Trader Joe's, I had found a great pack of GF cranberry cookies I have been trying to locate since.
After preparing countless energy balls and GF banana cakes I thought I'll use the master ingredient set and come up with a recipe of my own.
It magically works:)
Today I experimented with a different cookie topping: in a small bowl I mixed cacao nibs, dry cranberries and a few chillie flakes.
I then pressed them lightly on the top of each cookie before baking.
There's nothing more delicious than good quality black filter coffee - I use Monmouth Espresso - and a soft cookie that's full of flavour without being too sweet.
Remember to stick to the 8min rule otherwise your cookies will burn or get too hard.
BEST COFFEE COMPANION EVER!
I have experimented for a while with all sorts of ingredients. This combination is by far the most successful. To make it perfect add cranberries; sadly with this lockdown very hard to find certain ingredients and this is one of them.
Thick and smooth like a chocolate mousse
1 avocado - half if too big
1 tbsp cacao powder
1 tbsp vegan protein vanilla (Garden of Life raw organic is great)
2 medjool dates
Oatley oatmilk (Barrista tastes great)*
Handful of frozen rasberries
1 tbsp peanut butter (or more:P)
Works well with frozen banana. I like my smoothies cold so to have at least one element cold makes it more refreshing.
To make it runnier, just add more milk. I like them thick and creamy. The vegan protein vanilla flavoured is a key ingredient to achieve this texture and so is avocado!
* Coconut milk or Hazelnut for GF option:)