There comes a time when all I want is a just a big bowl of veggies. Whether it’s because I’ve been on the road or been frequenting restaurants more often than my own kitchen, there comes a point when only a salad will make me feel like a normal human again. Bearing in mind that there tends to be a lot more indulgent treats on hand in during the upcoming holiday season, now is as good a time as ever to think about stepping up your veggie intake.
For me October has always meant pumpkins, cozy sweaters, and crisp air. It’s a time to gear up for the chilly months ahead and relish in the cooler weather after all of the slow summer afternoons and before the deep freeze of winter sets in. However, this year I’m somewhere a little different: I’m in sunny Queensland, Australia. Halloween isn’t such a big thing here like it is for us in Canada. Though while it’s not as common for kids to go trick or treating or for everyone to get dressed up in costumes I still felt the need to do something festive for the spooky holiday.
You know those moments when a certain smell can transport you back to another time in your life. I love when those warm feelings of nostalgia catch you by surprise. The same happens for me with certain foods. Something as simple as a bowl of vanilla ice cream and strawberries reminds me of summer evenings when I was a kid.
If you are at all interested in incorporating more whole foods into your life, you have to start following Deliciously Ella on YouTube. I have been following her for a few years now, and am always interested in how she creatively adapts classic recipes like brownies into delicious vegan treats. I finally gave her infamous Sweet Potato Brownies a try recently and with a few adjustments I have to say I was quite surprised.
This time of year I get so impatient for the arrival of spring so I can thaw out from winter. Just when I thought we were done with winter here in Kelowna, mother nature gave us another massive dump of snow. I’m not exactly complaining because I do love to snowboard so I can appreciate more snow at the ski hill. But since we’re still not out of the clear for cold snowy weather here, I thought it was time to make a batch of pumpkin soup which has been keeping me warm all winter long.