As soon as I saw a recipe for homemade hummus posted on I Will Not Eat Oyster’s blog, I knew I had to give it a try. Hummus is one of my all time favourite dips (it’s main rival is guacamole). I knew if I was going to spend the extra time soaking the chickpeas, it was going to be the centrepiece to a very special dish. I wasn’t going to just snack on it with vegetables or sneak a thin layer into a sandwich (which I also did with leftovers), I was determined to make this hummus the star of the show. And it is. A thick layer of creamy, lemony hummus is the base for this entire dish but it’s the combination with everything else on the plate that makes it the ultimate hummus. If you are ever going to make hummus into a meal, this is how you do it. I have been making my way through the leftovers of this for a whole week and am not complaining.
A couple of weeks ago, I stopped making bagels for the farmer’s market. Selling bagels was something that I always wanted to try but I got to a place where I couldn’t grow the business anymore (I definitely reached my capacity in terms of the number of bagels that I was able to make at home, by hand) and the amount of effort that went into making them, was just too much. I loved being at the market and talking to customers and other vendors, but I started hating making the bagels. As soon as that feeling set in, I knew it was time to move on. I want to get back to the place when kneading and shaping dough is therapeutic, not stressful. I have to say, overall I am very happy with my decision. On top of freeing up tons of my time, I’ve been able to reclaim my freezer. One of the toughest things about making the bagels was the fact that I had to keep my freezer as empty as possible all of the time. I would ration a bag or two of frozen fruit so that I could keep making my smoothie bowls but that’s about it. I’ve been working to re-stock it with meals so that I can have some dinners ready to go after a busy day. So far I have made these dumplings, these veggie burgers and my favourite vegan bolognese. I can’t tell you how nice it is to have some back up every once in a while.
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.