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 my friends. Apologies for the absence as I have been rather busy in life! A combination of work, study and leisure to be honest. I have still been busy in the kitchen cooking and baking including these fig, tahini and buckwheat muffins which have been perfect for a little Autumnal snack for the 3pm afternoon slump.
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.
Have you even had cabbage rolls? I had lots of organic cabbage laying around in the crisper and wanted to try something different for dinner so I came up with this delicious, healthy and relatively easy recipe. Lightly steamed cabbage leaves, filled with a mushroom lentil mixture and rolled up before baking in a tomato passata sauce with macadamia feta sprinkled on top. Have you even had cabbage rolls?
In this day and age, technology surrounds us and amongst all the social media platforms, it was simply too much to keep up with. To be honest, I arrived at a standstill recently when it came to social media. You may or may not have noticed that my food-focused Instagram account @momentsofdi_ is no longer active. It was a difficult decision to make however I know it was the right thing to do.
Apologies for the lack of posts lately- the ups and downs of life had their role to play.
I bought some fancy quality cannelloni pasta shells awhile ago and instead of making the usual spinach and “ricotta” dish, I decided to do a spicy pinto bean sauce as well as an oatmilk bechamel. All dairy-free, seed-free and soy-free (not that there is anything wrong with them).