|My Mum embroidered this beautiful scene, she’s a true country lady at heart!|
In the tapestry of time unspoken words trace a silent legacy,
We are our thoughts, our experiences, and our dreams.
We are the people we choose to spend our time with and those we distance ourselves from.
We are all threads in an ever-changing cloth that wraps us with LOVE.
Feeling loved is on one side,
Being loved is on the other side,
And giving love binds all the strands together.
Now let’s eat and share a meal to celebrate life. One way to invite GREAT nourishment and nurturing into our lives and those we love is by ~
As I write this a bumblebee is hedging his bets on whether or not to stop by. He’s bumbling as only a bee can, dotting along the window pane ~ it’s a happy dance and a reminder that city life is still close to nature. Ah, off he flies. Now what was I thinking? Yes…
Developing Good Eating Ethics!
The EE’s as I like to call them are a set of simple principles that I’ve come up with to explain the basis of “Feeling Food” – a personal code of nourishment and nurture. Always eat a balanced and varied diet, sourcing your fresh foods locally if possible and choosing seasonal produce, it keeps your appetite in good check and curbs unhealthy cravings – a healthy attitude attracts ASPARAGUS!!! TOMATOES!!! CELERY!!! CHERRIES!!! STRAWBERRIES!!! And all the other gorgeous gems that are in season. Take time to learn a little about your fuel and when it is best to eat, be flexible with your food shop, fresh is best. Surprise yourself with the seasons.
After all it is today’s dinner that creates tomorrow’s dreams to come true.
Feel your Fuel – Trust your choices
Asparagus and Tabbouleh Sunrise
Asparagus, 300g trimmed
Bulgar wheat, 25g
Chicken/ vegetable stock 50ml, boiled
Ripe tomatoes, 2
Flat leaf parsley, 1 small bunch chopped
Mint, 1 small bunch chopped
Red onion, ½ chopped finely
Lemon juice 2 tbsp
Garlic, 1 clove bashed and finely chopped
Walnuts, 2 tbsp roughly chopped
White pepper ½ tsp
Extra-virgin olive oil 2 tbsp
PLACE bulgar wheat and stock in a bowl and cover for 20 minutes.
CUT tomatoes in half and remove seeds, then roughly chop into cubes.
FLUFF up the bulgar wheat when all of the stock has been absorbed and stir in, tomatoes, parsley, mint, red onion, lemon juice, garlic, walnuts, extra-virgin olive oil and white pepper.
SPRINKLE over salt.
BOIL asparagus for 3 minutes and drain under a cold running tap.
SPOON Tabbouleh onto the centre of a large plate and arrange asparagus to resemble sun rays.
SERVE as a gorgeous summer centerpiece, a perfect accompaniment to fish, chicken or lamb, also great on its own.