I’ve recently discovered wild rice blends. If you’re not a huge fan of brown rice on it’s own and want to steer away from white rice, you should definitely check it out. The main reason that I love it is that the texture is amazing. Because there are different shapes, sizes and types of rice they all cook slightly differently. So, you end up with a medley of colors and textures. I think that’s a big part of why having a bowl of rice with some vegetables and sauce can feel like a meal now. As is often the case, however, the sauce is arguably the most important part of this bowl. Rice is always an amazing blank canvas. There are so many directions you can go in terms of flavours and cuisines. But, I know my audience and whenever I am trying something new I know that the way to win over my boyfriend’s heart is to give things a Japanese twist. It is definitely up there among his favourite cuisines and he loves the saltiness of miso. So, when I made this rice, filled with seeds and greens I knew a miso maple wild rice bowl would be the way to go.
It really feels like autumn here now. The trees are golden, the apples and pears have taken over the markets, and there is a clean, crisp feeling to the air. Today we went to see the larches. They look like coniferous trees but turn yellow at the end of September. I’ve heard a lot about how beautiful they are, which made me vaguely skeptical as to whether they would live up to all of the hype, but they were truly spectacular. A bright blue sky against the golden larches is a new autumn memory for me. In retrospect, these muffins would have been the perfect snack to bring along on the hike. They are everything I want this time of the year: warm spices, tart apples, and a sweet treat. On top of everything, these healthy breakfast apple muffins are golden too, coloured by my apparent new obsession, turmeric.
A few weeks ago, while I was walking home from the gym, I stopped at our local super healthy, trendy juice and smoothie bar. I was hungry and I knew we didn’t have any food at home, so I sucked it up, went in and paid for an overpriced smoothie. I’ll admit, it was delicious and their selection included things that I am not used to seeing at the chain stores. I stood there for a very long time reading their menu before I chose a chocolate mint number but a couple of their other drinks stayed in my head. I wanted to recreate the chocolate mint one here but I realized that I have too many similar smoothies already (clearly I am a fan of making anything that tastes like chocolate feel more healthy!). Besides, earlier in the week I made a delicious smoothie, which was also inspired by their menu, filled with spices, mango and turmeric. But, the morning that I woke up to photograph this post, I was too cold to have a smoothie. There has been a chill in the air here and my body wanted something warm. I wanted to cradle a hot mug of goodness and wrap myself in a cozy blanket. And so, my turmeric smoothie became this hot, spiced turmeric milk, and I’m so happy that it did.
The summer fruit was here and now it’s gone. It happened so fast. Summer is definitely my favourite time for fruit, and I eat a lot of it. It’s my snacks, my breakfast, and my dessert so I need to fill the void fast. The past couple of weeks the best fruit I can get my hands on is definitely the plums. I love stone fruit so much and I am more than pleased that the plums are delicious at this time of the year. I bought some plumcots at the store the other day and have been snacking on them whenever I need a bit of a pick me up. In even more exciting news, I also came across these small purple Italian plums at my local organic grocery store. They are a lot smaller than the black plums I normally get. While I am sure I could have easily eaten a dozen throughout the week, these little plums were destined for something greater. Something I have wanted to try for a long time now, a plum cake that I read about on Smitten Kitchen a couple of years ago.