It’s been a while since I posted a savoury recipe and I feel like it’s way overdue. This super easy, quick and delicious roasted potato, asparagus and dill salad will do the trick!
I was standing in the kitchen a couple of weeks ago thinking what to make for lunch. I’m a pretty resourceful person so I normally just look at what I have and what needs to be used up. I also needed a recipe to share with you and I was having blanks that week as to what to create. As I was pulling out the asparagus, potatoes and mushrooms I thought that this would just be another quick throw together kinda meal and who would want a recipe for that!? I then realised that they tend to be the best kind. Share with people what you eat on a daily basis and what is quick and easy. I sometimes forget that it’s pretty simple to share and create recipes that may be a last minute idea but taste amazing. Who needs fancy pants recipes that take 3-4 different tests and trials, hours in the kitchen and 20 different ingredients? Not me, thank you. / Read More »
Note: This is a guest post by Fabian and Veronika, founders of The Elementarist, a minimalist lifestyle magazine that covers minimalist living, design and technology celebrating simplicity. It is curated by a team of editors that live and apply minimalism differently. It does not promote one single idea of minimalism or blue blueprints for a minimalist life. The Elementarist is about discovery, inspiration and subjective advice.
As minimalists we constantly try to spend more time with what we love. However, we keep doing things we actually don’t want to do; each month, each week and each day. We’re not merely talking about big, life-changing decisions but about the small, daily choices we make. Strategy is the art to know what not to do and as a minimalist you have to learn to say no to make our life happier and more self-determined. / Read More »
Besides your typical excuses for not becoming vegan, there’s another interesting point that I’m starting to hear more of. People are saying that they understand what’s happening but don’t have the mental capacity to become vegan right now. And that there are more pressing issues that need to be addressed first.
I think this statement is extremely fascinating. The keyword here is mental capacity.
This is a common feeling for many of us. / Read More »
I’ve had an on-and-off relationship with goal setting. You have people like Leo Babauta that argue that goals are future-centric and set you up for disappointment, whilst compromising the feeling of being present.
Then you have people like Tim Ferriss that argue that it’s hard to achieve anything meaningful without some sort of clear direction or end result in mind. / Read More »
Living in Australia, I’ve never understood the obsession people have with pumpkin desserts, drinks, savoury foods and snacks. Especially around this time of year. I was browsing my local health food store and came across canned pumpkin puree. I know that it’s such an easy thing to make at home, but thought I’d buy some and try my hand at making some dessert cups with a simple raw crust.
This is such an easy recipe but requires an ingredient that isn’t too easy to find, depending on where in the world you live. Where we live, you can find it in 90% of health food stores and even in some supermarkets. The ingredient is agar-agar. An edible sea vegetable gelatin that helps firm liquids into a more jelly like consistency. / Read More »