Food for thought filled with lots of love for all women, moms and mother figures out there, delicious vegetarian recipes and words of wisdom.
Happy Friday everyone! Yesterday was International Women’s Day, which prompted a lot of thinking, debating with friends and reading. Most of all, it gave me the opportunity to really think about all the amazing women I’ve been inspired by and looked up to. Some of them are part of my life (my sister, my family of friends, my university professors, ladies I collaborate with) and others part of me forever (my mother and grandmother); and then there are also those who I have never actually met, but make an impact all the same: inspiring food bloggers and photographers whose work and kindness I admire and aspire to, poets and activists, comedians and writers who make me feel so damn proud to be a woman. Here’s to loving each other (especially when the going gets tough, even when we sometimes don’t like each other), being vulnerable and tough, supporting and ambitious, generous and creative. [READ MORE]
And… for this Friday’s trick… I’m bringing Food for Though back! I so loved that little compilation of all things random or not, from all over the web.
And then suddenly things got really busy. I felt I had little time to go through articles properly, to really read and think about them so that I could share them with y’all. As a result, Friday’s post somehow slipped through the cracks. But then I realised I was missing it. And from what I’ve heard and read, some of you did too. So it’s back.
The UK has been going through a kinda spectacular bleak midwinter phase. Even though it’s March already (what?!), there’s lots of snow, lots of wind, lots of layering and lots of comfort snacking happening around here. Soups are all the rage in the last couple of weeks (this one is my favourite yet) and also big bowls of rice and quinoa with all the trimmings. [READ MORE]
This delicious and filling smooth pea & spinach soup with lemongrass, ginger & fresh herbs lives almost exactly between winter and spring.
Winter had made an unexpected and very prominent come back to London this week. The days are very cold, deceivingly sunny and filled with beautiful snow. It seems like the seasons are at odds with each other: spring is attempting an early take over, gifting us with persistent brightness, while winter is firmly standing its ground with temperatures below zero and bitter gusts of wind. I love it all the same. The days are longer already, the snow is as always a sight for sore eyes and the cold nights beg for warmth and comfort. These may come in different forms (I love a fragrant hot toddy, a warm bowl of morning goodness and of course a slice of seasonal delight) but soups are almost always my go to. [READ MORE]
A delicious, warming and filling Earl Grey breakfast quinoa with tahini & jam for those sunny yet cold last days of winter.
The last few days have been somewhat hard, somewhat dragging more than I would have liked. I love winter- and even when I don’t, I’ve learned to at least (pretend to) keep my cool and tolerate it as best as I can. Yet these last weeks before the official arrival of spring almost always get me. Temperatures are still low and the days are still a little gloomy, a little dark, with the occasional deceiving blasts of sunlight, which only intensify the longing for spring. And early mornings, dark and quiet, that’s when I may get blue the most. And yet, those are the best promise for the day about to start. And mine almost always starts with a great breakfast. [READ MORE]
The prettiest beet & kumquat salad with maple & blood orange dressing, perfectly finished with delicate greens, almonds & feta.
I love this salad so much! It’s filled with so many different colours and textures and hits pretty much every note: sweet and salty, lightly bitter and sweet, fresh yet filling. The beginning of it all were blood oranges, those precious winter beauties with the impossibly pretty colour and lovely juice; and from there, I just started adding layers and layers of favourite ingredients: delicate green and purple leaves, some thinly sliced bittersweet kumquats from my seemingly endless supply and quickly pickled red & yellow beets. All those colours… I mean! [READ MORE]
Celebrating the most beautiful fruits of the season with this bright citrus & rosemary olive oil polenta cake, in partnership with Olive Tree London.
There aren’t many things I love about winter; crisp, icy mornings with the promise of a timid sun, Christmas and the anticipation and family gatherings, comfort dishes with strong, familiar flavours, light fruity desserts, warm coats & fluffy scarves- that’s more or less it. I very much dislike the cold and dark days which drag forever always bring me a little down. Still, the one thing I always like about winter is that it is followed by spring. The cold months seem to prepare us for the explosions in colours and smells which are never too far away and for that, I am forever grateful, forever patient. That and citrus fruits. See, in my mind, they always stand somewhere between winter and spring. Offered in abundance during the cold, gloomy months, yet their beautiful colours alluding to the brightness that’s sure to follow. [READ MORE]
Rise and shine! A super pretty, super tasty, super green avocado, kale & ginger smoothie with chia seeds and fragrant lime.
In the winter, when early morning as usually dark, quiet and cold, I long for comforting, warming oats with stewed fruit, nut butters and fragrant spices; or hearty, saucy eggs served with thickly sliced bread. And then, there are also those days when all I crave are bright smoothies, filled with all the goodness and freshness, served in big round glasses. Sometimes they are dark pink or pale yellow, most often though they are green: pale and smooth or deep emerald, thick and frothy. [READ MORE]
This spicy savoy cabbage & shiitake miso soup is filled with all the vegetables and all the goodness & is perfect for winter weather & nasty colds.
Not surprisingly, this cold and gloomy weather is just heavenly for a house cat like myself. I spent the whole of Sunday between the couch and the kitchen, between dreamily gazing at the snow, sleepily watching bad TV and hungrily devouring carrot soup, more grilled cheese than I should admit and spicy soft cookies baked straight from the freezer. My belly was full, my feet warm and I felt only mildly like a guilty sloth. All in all, a very satisfying winter day. And even though I will probably not have one like it for a while, I can always think about it fondly and enjoy warming, spicy and comforting dishes, like this colourful and fragrant miso soup. [READ MORE]
Honeyed kumquats are a real treat, especially for breakfast, served with thick yogurt & fragrant thyme over crunchy toast.
I’ve gone back and forth before deciding what to do with the heaps of kumquats from my parents minuscule trees. While your suggestions inspired both research and tremendous appetite, I found it almost impossible to settle on a recipe. While I was trying to make up my mind, I must have eaten a third of them, with no preparation at all, pith, seeds and all. I just find them so very delicious, impossibly fragrant, lightly bitter and with a lovely texture. I’ve added them to salads in place of oranges and in warming, creamy oats and, before deciding anything else, I knew I had to make my mom’s delicious kumquat marmalade. And yet, I didn’t. See, they were so pretty, so bright and shapely I refused to chop them down. Instead, I made a preserve of sorts. [READ MORE]
Sweet and a little sour, soft and bursting with seasonal goodness- there’s lots to love in this cranberry, citrus & pecan brown butter cake.
There was a time when I was oblivious to cranberries and their beauty. They sure are a peculiar bunch: perky and bright red, a sight for sore eyes indeed, yet tart and mostly accessible when they are cooked. Instead, come spring I paid my respects and showed love to other berries: soft sweet blueberries, my favourite of them all, perfect in a summer pie, a fragrant cake or rich overnight oats; also delicate raspberries and the ever so slightly tart and chubby blackberries. [READ MORE]