it’s a bit early, but since we’re celebrating thanksgiving early this year with friends and their family, i dedicate this post to my thanks. many thanks, many tumbling words, many things i want to say. as you’ve accompanied me through the year, you know it’s been a crazy one, a whirlwind of many downs (at the beginning), but also great moments, special highlights and celebrations of life and love. in a nutshell, it’s the year of the deep and meaningful friendships. my friends, old and new, carried me through all of the ups and downs. so they’re what i’m most thankful for. girls – you know who you are – it’s such a blessing to have you. you’re better than any guys accumulated, honestly (haha, this makes me smile). i’m thankful for the time we get to spend together, moments that lift me up and give me the courage to put up with darker times. you give me something to look forward to the future while infinitely embracing the moment, and you challenge me enough to get me to make peace with my past. love you, shmoos.
also, i’m thankful for my home. at times it feels like a burden because, being single, it’s just a massive amount of my salary that goes into it every month (wince). it does come with some compromises (like holidays and the occasional splurge) – though i’m not complaining. because it’s my safe haven, it’s where i unwind and source my inspiration, time and again. i love the solitude and comfort it provides. thank you, home sweet home, roof over my head, comfy bed, favorite little things.
last but not least, i’m thankful for my family and that we’re still going strong, sticking together. that we’re able to go through a lot together and support each other, no matter what, even though we all have to deal with our own stuff at times.
don’t make me cry, blessings. food, we need some food to distract ourselves! now, this probably doesn’t look like it, but it’s a really rocking little dish…. sneaky, sneaky. i’m in love with simple vegetarian dishes like this buddha bowl that’s a favorite. last weekend we whipped this up quickly, and, inspired by the fall harvest, our bowls featured a colorful, seasonal bounty of squashes and brussels sprouts and little pomegranate gems that add a refreshing tang and even avocado, just because its creamy, velvety texture adds yet another dimension to the package. yumness.
fall harvest bowl with quinoa
1 cup quinoa, cooked according to directions
1 kabocha squash, seeds discarded and sliced
2 cups brussels sprouts, halved
1 aubergine, diced
1/2 pomegranate, aerils removed
1 avocado, sliced
1 lemon, juice
1 tbsp. curry powder
1 tbsp. paprika
1 tbsp. cumin
2 garlic cloves, finely chopped
1 tbsp. balsamic vinegar
1 tsp. honey
fleur de sel
cook the quinoa according to directions (in twice the amount of water and a little salt). preheat the oven to 220 c / 420 f and line two baking sheets with parchment paper. spread out the kabocha squash on one baking sheet. combine 2 tbsp. of olive oil with the curry powder, paprika, cumin and 1 tsp. of salt, and brush it onto the squash slices. on the other sheet, spread the aubergine on one side and the brussels sprouts on the other. combine 2 tbsp. of olive oil with the cumin, garlic and 1 tsp. of fleur de sel. put both sheets in the oven and roast until tender and crispy. in the meantime, prepare the other ingredients and the dressing: slice the avocado and pour some of the lemon juice over it. remove the aerils of half the pomegranate. for the dressing, combine 2 more tbsp. of olive oil, the rest of the lemon juice, the balsamic vinegar and honey and season with fleur de sel. note: the trick of this dish is that every single ingredient tastes good, so that the whole combination will taste amazing. simple secret, haha. when the suqash, brussels sprouts and aubergine are done, begin to assemble the harvest bowls: ladle quinoa into a bowl, top with some slices of kabocha, lemony avocado, brussels sprouts and aubergines, then garnish with some pomegranate aerils. serve warm.