We’ve all been there: it’s 8pm on a weeknight, and you’ve just come through the door after another 12-hour day. The shoulder-strap of your bag has burned its shape into your flesh, your feet are throbbing, your ankle is sporting a new blister from the boots you’re still trying to break in. You haven’t eaten a thing since the granola bar you wolfed down before your workout, and you’re pretty sure that peanuts and dark chocolate do not fulfill the daily nutrition requirements. That pizza in the freezer is looking mighty tempting right about now… But you shouldn’t go there. Instead, treat your body with respect and make a fresh, Israeli chopped salad in under 30 minutes, one that will actually fill your stomach as well as replenish your lost energy scores.
NOTE: All photos of me in this post are taken by Darron Field, whose wit and skill behind the camera never cease to amaze and inspire me. He came and hung out with Greg and I for a couple of hours, and the result are these wonderful images. Thank you, Darron!
It’s been a few weeks since the lovely Katie of Whole Nourishment has nominated me for the Liebster Award, and I’d like to apologize for my tardiness. I guess I have waited this long because it feels a bit strange to be talking about myself so directly, even in a place where I have bared some of my most personal stories of heartache, sibling rivalry, and anxiety. Perhaps another part of the reason has been that despite my best intentions, I’ve been bad at the community aspect of blogging. It is sometimes so much easier to view blogging as a solitary pursuit, because then it prevents me from worrying too much about what I am putting out there, on virtual paper, in perpetuity. Because the alternative, realizing that I have made myself a part of something larger, can be pretty terrifying – as well as humbling.
We all know the advice: spread yourself too thin, and you’ll run out of things to give. Hurry too much, and you won’t get anywhere. Everything tastes best in moderation. And if you were in need of any more metaphors for life, this naked, clean apple butter embodies all of these wisdoms.
Today’s quick recipe is indeed quick. It requires a blender and about 10 minutes of your time, but it promises you a lifetime (or at least days) of happiness. It’s a great way to preserve those fleeting green herbs for the winter months, especially because dried cilantro just doesn’t taste very good. Instead, make your herbs last all winter in this zesty and bright cilantro pesto sauce (you could easily use basil or parsley; just stay away from hardy herbs like thyme and rosemary).
When times get busy, most of us tend to run around frantically, trying to start a million tasks and failing to complete any of them. Others shut down, burrowing themselves in a nest of blankets, Netflix and bourbon. I have recently acquired a new destructive habit: when times get busy, I pickle. These Middle Eastern-flavoured, sweet, spiced butternut squash pickles are the result of a recent pickling (and busy-ness) bout, and they are guaranteed to stop you in your tracks.
There is something special about the act of discovering another person. We all remember the first days with our significant others, when every little thing they said, every thing they did, was a wonder and a new reason to fall in (or sometimes, out of) love with them. But few of us remember the time we discovered a family member, especially as an adult. This weekend, I got a chance to do just that. And it was made all the more special by the presence of this festive quinoa, kabocha squash and chickpeas dish, littered with plump chickpeas and drizzled with a fine, herbaceous green tahini sauce.