Precious Morning Moments

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We’ve blogged about our love affair with mornings a couple of times. We’ve mentioned on numerous occasions how much we just adore our morning cup of Joe and how ridiculously early we get up. Even on Sundays.

 It is also quite obvious how much we love breakfast. We take it so seriously. I mean honestly, who wants to rush out of the house with a stale piece of toast when you can take the time to enjoy warm buttery organic sourdough with avocado and parsley. I mean, really.

But since being out of home, moving house twice and adapting to city living, we’ve started to develop an even deeper love for the early hours. So many feelings about this topic. I’d like to share these feelings with you all so that you may feel inspired to create your own morning routine. A morning routine that sets you up for the day ahead.

 I’ve actually researched the power of morning routines. It’s quite a fascinating topic. Some people become extremely ritualistic with their early hours. Having a set schedule that you abide to each morning can become somewhat therapeutic, almost like a moving meditation. I know for me personally, if my morning activities are altered in any way I feel ‘off’. I am very pedantic about this time of the day. These hours are precious to both Mel and I.

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 So what do we like to do in these precious moments? Well, depending on whether it’s a work-day or a day off, we always wake up between 5:30-6:30 am. Upon waking, I’ve found it’s so important to rehydrate my body from a night of sleeping. We’ll drink around 750 mL of warm water. Usually out of a washed leftover sauerkraut mason jar. We are yet to own cups. Sometimes we take our water back to bed and do some reading. Sometimes we meditate. Well, attempt to meditate. I’ve found that reading or even just relaxing in bed is good enough for me. Mel likes to read magazines. Magazines are also nice. She says they give her a bit of inspiration for the day.

 Next up it’s coffee time. The best time. If it’s a work day, we’ll be out of the house around 7:30, even earlier, so our morning coffee will be of the stovetop sort and showering usually takes place beforehand. We buy our ground coffee from various places but recently it’s been from Wide Open Road roasters and we only buy organic unhomogenised full cream milk. Shulz, Demeter and La Latteria are great dairy farms that we love supporting.

 For us, stovetop coffee isn’t just regular coffee. It’s so much more. There is something so utterly special about having to wait for the coffee to rise. If I’m getting ready in my room, I just love coming down the stairs to the sound of the bubbling hot coffee. The sound and the smell both bring me back to the flat that our Nonna and Nonno use to live in in Switzerland. They made stovetop coffee daily. Mel and I were basically raised with the smell so each time we make it; it brings us back to the months we spent in Europe. Literally our most favourite smell.

 If it’s a day off however, we’ll usually skip on the stovetop and instead, we’ll walk down to a local café for a takeway. Extra hot flat white. Totally delicious. At the moment our go to local is Industry Beans in Fitzroy. Great coffee. They don’t use organic milk though. We feel a little funny about this. We are yet to find a local café that serves coffee with unhomogenised organic milk. The hunt continues. Does anyone have any suggestions?

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 Anyway. After coffee time is done, ‘The best time’, it’s breakfast time. Also the best time. Being creatures of habit, we tend to stick to the same sort of breaky theme. We eat a diet high in protein and fat. It’s satiating, nourishing and delicious. (It shouldn’t be news to anybody that the low fat diet trend is flawed, full fat is the way to go – will blog about this in the future). Eggs of some sort, either boiled or scrambled with turmeric and wakame, generous servings of avocado, organic butter, himalayan salt and home made buckwheat loaf (recipe by one of our biggest inspirations Jacqueline Alwill), sprouted bread or an organic sourdough loaf are staples for us. We also occasionally dabble in Ayurvedic porridge made savoury with plenty of ghee, carrot and spices. We’d also like to start making macrobiotic breakfasts with basmati rice, buttery fried eggs, sea vegetables and sesame – when we can be bothered cooking the rice that is. We never eat sweet breakfasts. Instead, we load up on healthy fats like butter, eggs, avocado, almond butter, olive oil, cheese and ghee. Obviously not all of these at the same time, we just pick and choose what we feel like on the day. Today for example, it was butter, almond butter and Himalayan salt on sourdough rye with half an avocado drizzled with olive oil eaten by the spoon.

 Whilst eating breakfast and drinking coffee, we’ve found that playing a soothing track on the CD player and burning a candle also sets a peaceful tone for the day. We’ve recently bought a candle that we’re completely obsessed. Like obsessed. Scribbling in our diaries and updating ourselves with the happenings of social media also usually take place at the breakfast table.

 We then clean up, possibly prepare lunch if we haven’t already got it organised the night before and then head out for our day. We both have to walk around 35 to 45 minutes to get to work so this is how we fit in our morning movement. It’s a lovely walk as well, through the Carlton Gardens. Long gone are the days of 5 am runs and yoga sessions. Now that a great yoga studio is literally down the road from us, we opt for the afternoon or late morning sessions. They’re normally ‘stronger’ classes where we can feed off other yogi’s energies. If you are into yoga then you would understand this.

 These precious morning moments are how we turn inwards and reflect.

 Honest feelings from me to you.

 I hope now you feel inspired to create your own precious moments in the early hours.

 Sarah

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Food-Stress Syndrome

For those of you who follow thymes.two on Instagram would know that I study nutrition and am utterly obsessed with anything health and wellbeing related. The nutrition industry is booming with more and more people taking control over their health and wanting to make a difference to the quality of their lives. This is all great. This is exactly what needs to happen in order to reduce Australia’s staggering rates of preventable diseases. I mean seriously, you don’t need to be studying nutrition to know that our country’s food supply and consumption of ‘food like’ products is far from ideal. Crispy potato chips from a packet do not count as a vegetable and just because you use a microwave to heat up your store bought prepackaged dinner does not count as cooking. Just sayin’. 

I am truly grateful for the opportunity to study in the field that interests me the most and for all future possibilities that are ahead of me in my career. I love wellbeing, I really do. I have heard numerous times from people ‘I just want to study what I love’, ‘I just want to find my passion’ etc – I can honestly say that I have found mine. And for that, I am eternally grateful.

However. There is one element bothering me about the whole thing, well quite a huge element really. Information overload.

There is just so much information. So many opinions and ‘expert’ opinions for that matter (and when I say expert I’m referring to those 100k follower instagram fitspo accounts, celebrities and health bloggers that really should not be health bloggers – this is not an attack towards bloggers – there are just a few who really don’t know what they are talking about). So many fads. So much social media. So much confusion. So much comparison, guilt and basically just a whole lot of headaches. Do you get me?

In class the other day we had to debate the statement ‘ignorance is bliss’. I was on the ‘agreement’ side of the debate and one of the ideas that came up in my group was ‘When you really think about it, how much easier would life be if we just didn’t know about any of this food stuff’. We could eat what ever we wanted (within reason and probably still health orientated) and not have the slightest care factor for the foods nutritional breakdown within the body, kilojoule amount and chemical makeup. You see, you would probably be put in the ‘silly’ compartment if you weren’t able to admit that unhealthy food is bad for you however some people just chose to ignore this. They ignore this and they’re probably happy and food-stress free (obviously for the sake of this post, lets assume they are not suffering from any preventable illnesses such as diabetes or obesity..!). I’m sure many of you know someone, family or a friend maybe, that are aware of health and nutrition but don’t really ‘watch’ what they eat. Do they seem food-stress free to you? I think they do.

Now I am not saying this is a good thing. Of course we all need to be health conscious, eating a healthy and nutritious diet filled with an abundance of whole foods and take action to reduce our stress. But with all this misinformation, contradiction and comparison, how do we know what is right anymore? And how can we avoid the food-stress syndrome?

This is what is bothering me. But I am slowly learning how to tackle it. 

Recently as I’ve been scrolling through instagram, reading blog posts, watching documentaries, being in class at uni and reading health books, I’ve started to feel quite stressed and confused. There are literally so many opinions as to what to eat, when to eat and how much to eat that I am struggling to keep up. Paleo, vegan, raw vegan, fruitarian, ketone diet, high carb, bullet proof diet, intermediate fasting, blood-type dieting, macrobiotic diet and the list goes on.

I have to admit though, some of these have intrigued me, and still do.

For example, when I entered into my studies of nutrition I started to tune in to what was working well for my body and what wasn’t. I found that gluten wasn’t really working for me so I slowly made changes to eat gluten free alternatives. Buckwheat and quinoa became my favourites and are now my best buds. I also found dairy wasn’t really all that great for my belly so I stopped with it all together for a while and followed the ‘soy’ trend. Both of these changes lasted for quite some time in my life but after somewhat healing my gut (still in progress), changing where I buy my food and changing my attitude and educating myself on soy, I now eat full fat diary and some gluten grains such as sourdough, rye and oats but only organic, minimally processed and from a trusted source.

Another example, a couple of months ago Mel and I decided to jump on the paleo bandwagon to see what all the fuss was about. It’s focus being on eating a nutrient dense diet based on vegetables, fruits, meats, eggs, nuts and oils and avoiding grains, dairy, legumes and soy (some also avoid nuts and starchy vegetables). This is the diet that apparently was adhered to in palaeolithic times, before the introduction of farming and agriculture in which grains and processing was introduced.This was the diet also eaten before the introduction of preventable diseases such as cardiovascular disease, obesity and even neurological problems. Sounds interesting right?! Well, it did to us anyway.

Despite the potential benefits of this diet (for some), our attempt at it lasted I’d say a week or two. Pathetic I know.

After that little stunt, we went back to eating unrefined gluten free grains and dairy to return back to a state of emotional balance. From this experience, I learnt that restriction doesn’t sit well with me. It creates unnecessary stress (for me) around food and kind of freaks me out.

A month or so after, Mel and I started gaining quite a bit of interest in sustainability, food wastage and basically eating what is best for the planet. I decided to watch the documentary ‘cow spiracy’ plus another one that I can’t remember the name of and I can actually say that I almost did a three-sixty and turned vegetarian. Vegan-ism crossed my mind for a split second but I just couldn’t handle the idea of giving up eggs. I was so traumatised from watching these documentaries that the thought of eating animal products didn’t seem right anymore. I really hit a road block and felt lost.

How could I give up animal products knowing the nutritional benefits behind them? (you see this is where ignorance can be bliss). Some of the most nutritionally dense foods on the planet are largely found in animal products. Salmon, livers and bone broth to name a few. Not being able to ‘un-know’ what I know, I couldn’t just cut these foods out of my diet all together. It just wouldn’t make sense to me. I am studying nutritional medicine after all.

So. what did I do next?

I made a decision to continue eating animal products but only of the best quality I could possibly find. Organic, ethical, cruel free, antibiotic free and sustainable were the words that I searched for at the farmers market and whole food stores. Now I’d like to say that I had been eating organic and ethical meat for quite some time anyway so this wasn’t new to me – it just become even more important.

Despite the stress that I experienced from the continual moral debate I was having with myself, Mel didn’t feel this at all. She didn’t even watch the documentaries and just based on a feeling she felt after having a rather large steak plonked infront of her at a restaurant in Italy, she stopped eating meat. That was it. She said goodbye to sustainable caught fish, organic roast chicken and eye fillet. All of the sudden meat wasn’t just fuel anymore, it was an animal. An animal with feelings that she did not want to eat.

She is now a chickpea, lentil, quinoa and rye toast eating vego and she’s never looked back. We like to cook vegetarian meals together now and I love it!

Vegetarianism sits well with her and I am happy that she is following her gut and living a cruel free life.

I heavily value the nutritional component behind food so vegetarianism doesn’t sit well with me. And that’s okay. It’s all okay.

After my many attempts at following the current food trends, I have now decided to take everything like a pinch of salt (or is it ‘as a pinch of salt’ – who knows). I’ll read the article, watch the clip and read the blog post, but I won’t emotionally engage in it. I won’t let it consume me or let it make me feel guilty for my already highly nutritious diet and healthy lifestyle. Oh I also love yoga and walking. I don’t do cross-fit or run marathons. 

Instead of being all caught up in what diet to follow, I am now only really caught up in where my food comes from and how can I reduce my food wastage. I eat the best quality food I can find from markets and whole food stores. I also eat the whole apple, eat the tip of carrots, buy the less popular cuts of meat and I don’t peel anything.

This also means I eat full fat diary The cafe around the corner from my house uses organic milk. I also eat gluten from time to time I love organic rye sourdough toast with avocado and organic butter mmmm. I eat an abundance of vegetables starchy and non starch, nuts I buy them activated – expensive I know! But I don’t buy ‘superfoods’ so this is how I justify it to myself, oils coconut oil roasted veg are my favourite and olive oil just pretty much on everything, some fruits I love bananas, green apples and berries, dark raw chocolate, coffee and organic red wine I’m a shiraz girl. 

My point being, I have come to a place where I eat all food groups. I don’t follow fads. 

It’s the kind of lifestyle that is working for me right now. Wholefoods a plenty, my beloved daily coffee made with organic milk, red wine whenever I feel like it but only a glass or maybe two, organic chocolate and basically trying my hardest to reduce my food-stress.

I’m entering an industry that I love but also an industry that stresses me out. I have learnt however that this is okay, everything is always okay. You just have to do what works well for you and try your best to live the happiest, healthiest life that you possibly can.

Because we only have one life and who has time for food-stress syndrome?!

But please folks, eat your greens, choose your food carefully and be nice to the planet.

Sarah x

 

 

 

 

Spicy Porridge

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Mel’s in Europe at the moment which means that mornings at home have changed quite drastically. I no longer wake with Mel’s sleepy face running to the bathroom to go pee (she pees a lot! haha – sorry for that reference Mel), nor do we get to go on beach walks together early in the morning before the rest of Melbourne wakes. We don’t get to sit at the table with our organic coffees whilst talking about the events of the day and we definitely don’t get to make a wholesome breaky that we can both enjoy. Missing out on all of this sounds so sad and tragic but I am using this as an opportunity to self reflect and tune into what my body needs.

 My mornings are now 100% dedicated to ‘me’ time. I wake pretty early, do some slow movement which is usually in the form of yoga, a light weights session or a beach walk (around half an hour) I then commit to 15 minutes of meditation using the 1 giant app. (highly recommend this app for anyone new to meditation) I have found that I don’t really need the app anymore, but I do love having that extra guided support so I’ve continued to use it.

After around 45 minutes on my mat, I make my way to the kitchen and prepare myself a wholesome, nourishing and satisfying breakfast. I’ve started to mix it up a bit to give my body an array of nutrients day to day. Mel and I have also taken a deep interest into Ayurvedic medicine so my meals have now also evolved around Ayurvedic principles (not all meals but I try to be mindful about how I can add an Ayurvedic touch when I can). Mel knows much more about this than I do so I’m sure she’ll be posting frequently about this topic soon!

 We are definitely mostly ‘Vata’ types so foods that ground are highly beneficial for us. I have found that my body is responding very well to foods that are mostly cooked rather than raw, with adding spices and ghee whenever I can. Ghee is clarified butter which is an extremely nutritious alternative to traditional butter or oil. I have also loved making homemade chai’s either after dinner or in the morning.

In terms of breaky, I have begun to introduce porridge in the mornings. I love making a warming bowl of organic oats or rice flakes with added turmeric ginger and sometimes carrot. Topping with yoghurt, or adding whole organic unhomogensied milk is also fantastic. I don’t particularly love sweet breakfasts so I tend to opt for a more savoury type but in saying that I also do love to indulge in a banana and coconut porridge from time to time.

After nourishing my body and If I have a bit of time, i’ll make myself an organic coffee at home with biodynamic unhomogensied milk (the only milk Mel and  I will drink). Enjoying my coffee whilst checking in with emails, social media (terrible habit) and journalling, I’ll head for the shower. I like to body brush for about 5 minutes before showering and only use certified natural body wash in the shower. Reducing my toxic load is a priority for me. The only moisturiser I use for my body is coconut oil. It works tremendously for me, I absolutely love it!. Plus I bought a massive jar for around 16 dollars and its lastly me ages! Bargain!

There is my morning routine. I have noticed that if I don’t do all of these things, I feel somewhat unsettled and ‘off’. The power of the morning is so understated.

Just realising how much I have just ranted in this post (sorry!) I just wanted to make a point highlighting that finding a morning routine that works for you is a very self-nurturing and self-respecting way to welcome the day. Whether that be taking some time out to read the paper or sit outside calmly with your coffee – our mum loves to start the day like this, or walking the dog around the block. Whatever it is, find what works, find what you love and find what you can stick to every morning. Do this and your body and mind will thank you for the rest of the day.

Trust me.

p.s I miss mornings with Mel.

Finally, here is my spicy porridge recipe

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Ingredients; serves one

– 1/2 cup of organic oats (or gluten free oats if intolerant)

– 1.5 cups of water. (if you want a creamier consistency, you can add half a cup of coconut milk or unhomogensied full cream milk plus 3.4 cups of water)

– 1 tbsp of organic sultanas

– 1.5 tsp of grated ginger (can add more depending on how spicy you like it!)

– 1.5 tsp of grated turmeric (can add more depending on how spicy you like it!)

-1/2 tsp of macrobiotic salt or himalayan salt

– 1 tsp of hemp seeds (preferably unhulled)

-1 tsp of golden flax seeds

-1 tsp of pepita seeds (pumpkin seeds)

Originally I wanted to create this dish with a tad of Japanese influence so sprinkling your porridge with tamari toasted sesame seeds would be perfect! I’ll definitely try that next time!

Method

1) Grate your ginger and turmeric finely and add to a saucepan with your oats, water and sultanas.

2) Cook your oats on the stove on a low heat for around 20 minutes. You want the flavours of the turmeric and ginger to infuse into the oats so the longer you cook it the better!

3) Once ready, pop into a nice bowl and top with the seeds. If you have sesame seeds, whilst your pats are cooking you can toast about a 1.5 tsp of sesame seeds in a small pan with a tad more salt or tamari. If toasting with salt, this method is called Gomasio. Gomasio is a wonderful addition to any dish, its grounding and super tasty!

4) Enjoy your oats on a cosy couch (I most definitely did!)

Hope you enjoy it

So much love,

Sarah x

Crispy Skin Salmon with a Radish and Parmesan Salad

Spring Dinner Idea

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Ingredients 

As we always say, try and opt for as much organic produce as possible!

2 Salmon fillets

2-3 Radish heads plus leaves

Parmesan (we use Organic Dairy Farmers parmesan)

3 Parsnips (make sure they are small, if you can only find large parsnips then you only need one)

2 Carrots (medium)

Fresh Parsley (a few stems plus leaves)

Extra Virgin Olive Oil (2 tbsp)

Coconut Oil (1 tsp)

Pepper

Himalayan Salt

*We also added some ByronBay sauerkraut. The Tasmanian seaweed flavour goes quite well with this dish!


Method

Preheat the oven to 180 d/c

Meanwhile, wash your vegetables thoroughly. Slice through the parsnips and carrots length ways. We did this by slicing the parsnips in half, then in quarters. We had small parsnips therefore our long pieces were relatively fine

Repeat with the carrots. If your carrots are rather long, chop in half horizontally first then slice down length ways

On a tray, place your vegetables and 1 tbsp of olive oil, pepper, and salt and give them a good mix. Place them in the oven for around 25 minutes (this will vary depending on how thick your vegetables pieces are)

Wash your radish, then cut off the leaves. Finely chop the leaves with the parsley creating a green salad. Then slice through your radish making fine circles. Grab a peeler, and peel fine strips off the parmesan. Once you have these three components done, you can gently mix them all together in a small bowl with the remainder of olive oil

Check on the parsnip and carrots, if you can easily place a knife through them you know they’re nearly done. This gives you the all clear to start your salmon. On a fry pan add one teaspoon of coconut oil and wait until pan is hot. Then place your salmon fillets with skin side down. Salmon generally takes around 5 minutes on each side. However this will depend on the thickness of your salmon and how cooked you prefer it

Once ready, take out the vegetables from the oven, and place on two plates or on a sharing board. Repeat this with your radish salad

Bring the salmons to the table and voila you have yourself a nourishing meal to share with your loved one! (or ones)


Spring Salad Series #5

SPRING SALAD SERIES

Roasted Vegetables and Poached Chicken on a bed of herbs and Kamala Olives

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This salad is pretty simple but it incorporates basically all of our favourite foods so we’re pretty excited to share it with you guys! Who doesn’t love garlic-y roasted veggies, tender poached chicken, herbs, avocado, olives and olive oil?! We absolutely love all of these ingredients and make a version of this salad often at home. Grilled salmon or finely sliced lamb backstrap or even a nice eye fillet steak goes wonderfully.

It’s one of our staple dishes so make it with love and enjoy with close friends and family

Ingredients Opt for organic ingredients if possible

– 2 small to medium potatoes

– 1 fennel bulb

– 2 to 4 carrots

– 1 beetroot

– 1 leek

– 3 cups of finely chopped herbs and greens of choice. We used parsley, fennel leaves, rosemary, chives and spinach 

– 10 pitted Kamala Olives

– 2 organic chicken breasts

– Half an avocado

– 2 tbsp of Olive oil (the the dressing and for the roasting)

– 2 tbsp Apple cider vinegar

– 1 teaspoon of cumin

– Himalayan salt

– Pepper

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Method

1. Set your oven to about 175 degrees Celsius.

2. Cup on all your root veggies into generous sized chunks. Scatter onto an oven tray and drizzle with olive oil, himalayan salt, pepper and cumin. We also added a few  rosemary sprigs, a few a couple of cloves of garlic (leave the outer skin on) and some thyme from the garden.

3. Once oven is ready, place your veggies in. They will take about half an hour to get nicely roasted and golden. Thats you’re prep for your roasted veggies done, now you can work on your greens. You really can use any herbs that you may have on hand for this salad. We have heaps of parsley, chives, fennel leaves, spinach and rosemary so we roughly cut them all up and scattered them onto two plates.

4. As your veggies are roasting, bring a saucepan of water to the boil. As you are waiting for the water to boil, slice your two chicken breasts into about 2 centimetre pieces. You should be able to cut about 4 to 5 pieces per breast.

5. When the water is boiling, add your chicken. The pieces will be readily poached when they sort of start to float to the top. Around 5 to 10 minutes (its a bit of a guessing game to be honest! so keep checking them – you don’t want to ‘over poach’ them as that will make them dry and chewy!)

6. Your veggies and chicken should be done around the same time. Distribute the veggies evenly onto the two plates (with the already made greens) and top with your nicely poached chicken.

7. Now for the finishing touches. Add around 5 olives to each plate, plus a quarter of an avocado. We like to create an ‘avo slide’ by finely slicing the avocado and melding it into the shape of a ‘slide’ Refer to the photos

8. We keep our salad dressings simple with just olive oil, apple cider vinegar, himalayan salt and pepper.

9. Eat

M + S xx

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Spring Salad Series #3

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It’s the middle of the week which means it’s Spring Salad time!

After a morning spent watching the french news, eating a version of our famous breaky boards and swimming laps at our local pool, we came home and made a ‘Herb Salad Party’. We call this a party as we literally added so many herbs from our garden! Well only parsley and mint were actually invited…

Anyway, in went these herb babies with the rest of our ingredients and the end result tasted like sunshine and gardens.

So good, so spring.

Oh and we leave for Europe in 10 weeks and we are so damn excited. 

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Ingredients 

Serves two hungry twins after a swim

-1 small organic avocado

– 1 cup of peas

– 1 cup of cooked quinoa (we cook up a big batch at the beginning of the week and store in the fridge for quick and easy lunches)

– 2 cups of shredded spinach

– 1/2 a cup of finely chopped mint (and a few extra whole leaves for garnishing)

– 1/2 a cup of finely chopped parsely

– 1 can of organic sustainably caught mackerel in olive oil

– 1/3 cup of fresh blueberries

– Himalayan Salt to taste

– Pepper to taste

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Method

1. Heat up the quinoa and peas either in a saucepan with a dash of water or in a microwave if you’re short for time. Again, as mentioned in the ingredients – we pre-cook our quinoa.

2. As the quinoa is heating up, start finely chopping your spinach, mint and parsley. Also, slice your avocado into small cubes.

3. Add the greens and the avocado to the warm quinoa and pea mix. Thoroughly mix with your hands and evenly distribute onto two plates.

4. Now for the toppings! Add half the can of mackerel to each dish and drizzle the oil evenly between the two. Finish with topping with the freshest and plumpest blueberries you can find!

5. Garnish with the last couple of mint leaves and a tad of pepper and himalayan salt.

All done, ready to gobble up.

 

 

Spring Salad Series #2

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We’re off to Europe in exactly 10 weeks. It’s no secret that we are completely, 100% obsessed with everything to do with the European culture. The fresh food, old buildings, their train systems, cute bakeries, red wine (lots of red wine), the coop (only a few people would understand this), friendly people and most importantly our family in Neuchatel, Switzerland.

Our love for Europe has come to a stage where we are trying to set up camp over there, permanently. This means a lot of research, visas, Italian passports, what do we do with our clothes?! how much money do we need? etc. It has been quite a headache. But so worth it.

Amongst this research, we have been taking our time in the kitchen, cooking and creating beautiful recipes to share with the world. As we have started our Spring Salad Series, this week we had to come up with salad number 2! Feeling a bit sluggish today, we opted for a lighter salad, bringing us back to our European summers.

Hope you enjoy this meal! Make sure to share it with family and close friends, no one likes eating alone.


Fennel, Celery, Rocket and Sardine Salad with black Sesame

Organic Ingredients

Serves two

Half a fennel

One celery stalk

Two handfuls of rocket

Two small oranges (we picked these from our garden)

One can of sardines in olive oil

One teaspoon of black sesame seeds

Few sprigs of fresh parsley

Two teaspoons of extra virgin olive oil

Himalayan salt (to taste)

Pepper (to taste)


Method

 Quite simple, no need for the stove or any other appliances

– Wash fennel and celery thoroughly

– Roughly (julienne) slice the celery and fennel

– Prepare two plates, and place one handful of rocket on each. Then top with the fennel and celery

-Peel the two oranges, and slice into thin circles (we’re not too sure how to explain this but we’re sure you will understand what we mean..). Place oranges onto the plates

– Divide the can of sardines in half and top onto the salads

– Sprinkle with black sesame, EVOO, pepper and salt. Oh and don’t forget the parsley!

– Serve with fresh dark bread (we had ours with some wholemeal organic spelt crackers)

– Bon Appetit!

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