Do you have any go-to meals that have become your fave?
Dinner last night was green Thai curry, which is something we used to make regularly but sort of fell out of it for some reason. 🤷♀️
It was SO good and reminded me that we need to start adding it to our meal plans again. 😋
I love making this meal because not only is it SO simple, but it’s insanely delicious and versatile. This recipe had the freshest ingredients from the farmer’s market including red and green pepper, bok choy, broccoli, green onion, basil, and smoked tempeh, all simmered in flavourful coconut milk and green curry paste. 🍛 🤤 💕
. ‘s autumn photography challenge also started today, and I’m so stoked to be participating in this round. Can’t wait to get creative in the kitchen and with the camera (and props) and learn what I can about food photography! 📷 🥘 😊
Happy a Tuesday, friends! ✌🏻 .
. 📷 Belong to @thaikitchen
Today is world gratitude day and even though my heart hurts like hell, I’m so grateful for the time I had with Lily and all she taught me.
As glennon Doyle says: “grief is the receipt we get to hold up in the air and say I loved with my whole heart”
I’m grieving my gorgeous little lady, but I’m also immensely grateful that God sent us such a divine angel.
What or who are you grateful for today?
THYME #RAW CAKE 🌞 #yum#yummy
Super creamy raw #cheesecake that combines blueberries with fresh thyme – and is pretty to serve! (#glutenfree, #dairyfree, naturally sweetened)
½ cup pecan nuts
7 fresh dates, pitted (or dried organic soft apricots)
a pinch of sea salt
2 cups cashew nuts (soaked for 30 minutes & rinsed)
½ ripe banana
¼ cup coconut oil, melted
5-6 tbsp raw organic honey (or maple syrup or coconut syrup)
¼ cup oat milk or almond milk
fresh lemon juice from ½ lemon
1 tsp vanilla extract
½ cup blueberries
a handful of fresh thyme leaves
Pan diameter: 18 cm / 7 inches
Place a piece of parchment paper in the bottom of a cake pan.
Place the almonds and nuts into a food processor or a high-speed blender and blend until crust.
Add dates or apricots and salt and blend until moldable dough.
Press the dough firmly into the bottom of the cake pan.
Prepare the filling.
Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth.
Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible.
Pour about ⅓ of the mixture into the cake pan and smooth out the surface.
Add blueberries and thyme to the food processor / blender and blend with the remaining mixture.
Taste and add some spices if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling.
Top with blueberries. Place the cake pan into the freezer for about 2-3 hours or until the cake is solid.
Remove the cake from the pan and place it on a serving dish.
Let thaw for a moment.
Sprinkle on some thyme leaves, serve and enjoy. Store in the fridge.