Photographer Natalia
Oh my goodness, it is time to breathe. I spent the last 6 weeks working 15 hours a day without a taking a single day off and completed the greatest accomplishment of my life thus far…my book. Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen (link http://www.glowingtemple.com/purepleasures.php) is published! Wow, that feels good.
So now I’m trying to get back into some sort of “normal” rhythm, whatever that means. There’s actual dinners rather than downing a quick smoothie and yes, I’ve taken a few hours off here and there for time at the beach and visits with friends. Though, I’m having trouble not working because I guess I really created some pretty deep habits. It’s amazing how quickly something truly begins to feel natural. So I’m still up until midnight every night, but now it’s more with promotion rather than production and there’s a lot less pressure if I feel I need to put something off until tomorrow.
These last 6 weeks focused on design, writing and editing, so I’ve really been missing being able to get in the kitchen and create. Like really create. You know, something delicious, beautiful and gourmet, not just tossing together a salad. Now that I’m back to breathing, it’s time to play a little and here’s my first post-book creation that I wanted to share.
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Photographer: Omid
I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”
So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne Continue Reading / See Additional Photos
Photographer: Omid
Almond Fennel Soup (raw)
Rich, creamy and refreshing cold soup prepared with almonds, celery, ginger, garlic and fennel. It has a delicate fennel flavor.
Serves about 2 people
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For the Soup:
1 cup blanched almonds
2 cups of pure water
1 celery Stick, chopped
½ cup fennel, chopped
1 clove garlic, grated
1 Tsp ginger, grated
4 leaves basil
A dash of TTS Nama Shoyu
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Photographer: Omid Continue Reading / See Additional Photos
Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
(Raw)
Makes 8, 11cm tarts.
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For the Base:
2 Cups Cashews
1/2 Cup Pine Nuts
2 TB Flax Meal
2 Tsp Italian Seasoning
1 Clove Crushed Garlic
1 TB Nutritional Yeast
1 TB Olive Oil
1 Tsp Balsamic Vinegar
1/2 Tsp Salt
3 TB Water
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Shaved Fennel Salad
(Sour Apple, Thyme, Jalapeno, Lemon Oil)
Serves 4
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For the Salad:
1 ½ Cup fennel bulb shaved thin
1 ½ Cup sour green apple shaved into thin batons
1 Cup baby arugula
1 TB fresh lemon zest
3-4 TB lemon oil (see recipe)
1 TB thyme, fresh and minced
1 TB red jalapeno seeded and finely minced
1 Tsp. sea salt, fine
Fresh cracked black pepper to taste
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