September 22, 2014

This was all captured in about an hour of sitting on my windowsill some weeks ago. I absolutely love living here with this view and the cloud shows. I love watching the clouds, like paintings or moods, in how they keep changing.

September 18, 2014

“We do not want merely to see beauty; we want something else which can hardly be put into words - to be united with the beauty we see, to pass into it, to receive it into ourselves, to bathe in it, to become part of it." (C.S.Lewis)

I love the feeling of new beginnings that comes with Autumn. And I love the beginnings of new friendships, getting to know darling hearts like this one. And how the littlest things sometimes bring us together. Yay for life and new chapters!

(And I'm loving apples! I'll post a sugarfree crumble recipe soon!)

September 12, 2014

Mornings around here are calm and slow. I am taking everything out of this time I now have with no agenda; I make good breakfasts and spend lots of time with the Bible. I've also finally gotten around to trying baked oatmeal. Here's how I've been making it, in praise of autumn.


(serves 2-3)

300ml oatmeal
0,75tsp salt
0,75tsp baking powder
1tsp cinnamon
0,5tsp pure vanilla powder
400ml coconut milk
1 organic egg
1-2 apples
coconut oil (or butter) for greasing
natural yoghurt, almonds, blueberries etc. for serving

Mix the dry and wet ingredients first separately and then all (except the apples) together. Grease an ovenproof dish (about 25cm in diameter) with coconut oil and pour the mixture in and top with sliced apples. Bake in 175 celsius for 30 minutes. Serve with a dollop of natural yoghurt, blueberries and chopped almonds (or go crazy like we did one morning with a little bit of everything; bananas, homemade apple jam, dried mulberries, and everything I already mentioned!)

September 9, 2014

Somehow the best memories almost always revolve around food.



(adapted a little from Eeva Kolu)

300-400g cannellini beans
half a clove of garlic, cut in small pieces
a squeeze of lemon juice
1tsp grated (organic) lemon zest
a handful of parmesan
some tablespoons olive oil
salt and pepper to taste
flat leaf parsley for garnish

This is one of those recipes that's hard to give exact measures for; just trust your tastebuds as you make this!

Rinse the beans in a colander. Throw everything (except salt, pepper and parsley) in a food processor (or blender) and blend until smooth. Season to taste and add more olive oil (and a little water, too, carefully, if it seems to need it) until your paste is nice and smooth. Garnish with olive oil and parsley.

(Recipe for the banana coconut pancakes here. The porridge recipe is coming later!)