“Try to learn to breathe deeply, really to taste food when you eat, and when you sleep, really to sleep, Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive.”
~ Ernest Hemingway ~
This quote caught my eye this morning, so truthful isn’t it?
Living and savouring the moment you are in, instead of dwelling on the past and present, breathing it all in. It’s a good thing to keep in mind, for me at least.
I’m slowly drowning in the making of my second cookbook (for spring and summer), and the days are starting to blend again with countless pages of recipes, photo sketches and new ideas that keep jumping out and disrupting the schedule made.
I’d like to think that having made one, I’ve learned how bad of an idea it is to keep changing everything once a list and schedule is made, but once again I’m close to falling down that rabbit hole again. Stay tune for updates.
Easy recipes these days are especially handy. This one has been adapted from “Jeruzalem” cookbook, little surprise, I know, but it’s so brilliant, I can’t get enough of it.
I’ve swapped a couple of ingredient that weren’t my cup of tea to those I love and voila, a healthy, filling salad ready in no time. For a heavier meal a poached or fried egg on top sits just fine.
- 1 medium cauliflower head broken into florets
- 3 tablespoons extra virgin olive oil
- 1 cup hazelnuts
- 2 avocados
- ½ pomegranate
- bunch of parsley
- 1 ½ tablespoon maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon sumac
- pinch of cayenne pepper
- 1½ tablespoon white wine vinegar
- dash of lemon juice
- 3-5 tablespoons of extra virgin olive oil
- freshly ground pepper
- Preheat the oven to 220C/428F.
- Toss cauliflower with oil, season with salt and pepper and roast for 25-35 minutes.
- Once out of the oven, reduce the heat to 180C/356F.
- Spread hazelnuts on a baking sheet and roast for 10 minutes. Once out of the oven, rub between a tea towel to remove skin, then roughly chop.
- Combine all the ingredients of the dressing, dip a piece of cauliflower to check if your happy with the taste, and add more lemon juice or maple syrup as needed.
- Peel and slice the avocado.
- Toss all the ingredients for the salad and serve with a dressing on the side.