As the cooler weather transitions in, I slowly transition the raw salads out. In TCM (Traditional Chinese Medicine), ideally you should eat cooling and warming foods during the cooler seasons and cooling foods in the warmer months. This doesn’t necessarily mean in the form of temperature or heat but the metaphysical concepts behind the food. I am not perfect with this form of eating for your constitution although my digestion and wellbeing is definitely happier when I eat cooked and warming foods during Autumn/ Winter.
Hello from this beautiful Autumn afternoon. As I sit here, I am feeling relaxed and at ease after finally recovering physically and emotionally from our last egg collection for IVF last month and also completing my last naturopathic exam for awhile. The thought of going back to work after four weeks off is making me feel a little uneasy when I think about it. I am also sitting here by candlelight with the remnants of homemade almond butter in a jar with the intention of sharing the simple af recipe!
Good evening lovely people! I hope you have all been healthy and well and enjoying the seasonal transitions wherever you are in this large, large world. Autumn and Winter are my favourite seasons so I am beyond delighted for the cooler days to have finally kicked in- my vegetable garden also appreciates it! I am here tonight to let you know of this simple recipe for a healthy and delicious plum compote.
My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.
One may be aware of my love for lentils and beans- all legumes in fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.
Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.
Oh hello, here is another curry recipe! My love for curry recipes especially dahl is never-ending especially during autumn and winter when our body thrives on the nourishing, grounding and healing spices. Mung bean, like any other legume is high in plant based protein, complex carbohydrates and fibre amongst micronutrients like folate. Throw these nourishing ingredients in a pot and let it simmer away for the hour and voila, a nutrient-dense, hearty meal is ready with plenty of leftovers for future meals.