Do you remember my simple weekend posts series? I’m not sure why I stopped doing them, but it’s been a while since I published the last one. So I thought I’d start fresh with a new weekend series, again showcasing a simple recipe, a drink, a smoothie, a breakfast or an easy snack. Something that requires few ingredients or little time, accompanied by just a couple photos (that’s a challenge for me, as I tend to take way too many photos for each post). These simpler/shorter posts will help me breathe a little and will allow me to share recipes I love with you, but in a more minimalist way.
I’m bringing something new to these simple weekend posts, this time sharing links I enjoyed throughout the week. I’ve been inspired by a few of my favorite bloggers – The First Mess, Faring Well and Well and Full – who also do the same every Saturday. I think it’s a neat way to discover interesting reads, new blogs, fun videos and great articles.
But first, this cacao maca walnut milk. It’s so incredibly delicious. This is a super simple recipe that I like to call the stress relief milk. Walnuts are great in so many ways, including being a wonderful food for the brain, and having the ability to reduce blood pressure responses to stress. Maca is a true superfood and a wonderful adaptogen – meaning it helps the body cope with stress and adapt to changing situations. And of course cacao! It contains stress-relieving and anti-anxiety chemicals that positively affect our mood by raising serotonin levels. It basically makes us happier!
I recommend savouring this milk slowly, away from work, deadlines and worries. Just sit back, relax, and enjoy.
I have a summer birthday, so if anyone wants to make me a cake, I’d like it to be Elenore’s Earl Grey Ice Cream Cake topped with Salted Caramel.
I’m blown away by Megan and Michael’s Vegan S’mores Granola Bar. S’mores. In a granola bar form? Brilliant.
This food photography and styling workshop is pretty much all of my dreams come true. It’s led by three of the most talented and inspiring ladies in the blogosphere, plus it’s in Italy.
Speaking of workshops, I just announced a new summer cooking workshop that I’ll be leading with the talented chef Ruth Elnekave. If you’re in the Toronto area, I’d love to see you there! Get all the details and reserve your spot here.
I wish I had Julienne Hough’s backyard so I could throw dinners and parties under the sky all summer long. That gigantic outdoor fireplace is out of this world.
I’m really bad at scheduling blog posts and organizing my work in general, so I’ve decided to start using a planner. I’ve downloaded and printed this free planner by Creatives in Transit and I love it. I basically love everything these guys do. Their website is full of awesome resources for bloggers and entrepreneurs.
I don’t have enough space in my apartment for a home office (I usually work on the kitchen table), but if I had, I’d use one of these 21 IKEA hacks to design my dream workspace. My favorites are #10 and #19.
An interesting read about our relationship with food and eating habits. I’m a big believer in this idea that being healthy and well is not just about what we eat, but it actually has a lot to do with how we eat.
Note on the recipe: I made walnut milk using this basic recipe. It’s super easy and I think it’s worth the effort, but if you’d prefer using store-bought almond or coconut milk for convenience, that would be totally acceptable too.
- 1 cup walnuts, soaked overnight or for at least 8 hours
- 3-4 cups water (use 3 cups for a creamier consistency, or 4 cups for a thinner consistency)
- Pinch sea salt
- 1½ cup walnut milk (see previous recipe)
- 1 tbsp raw cacao powder
- 1 tbsp raw maca powder
- 2 soft dates, pitted
- ¼ tsp vanilla extract
- 2 tsp cashew butter (optional, but it adds a lovely creaminess to the milk)
- Drain and rinse the soaked walnuts well. Place in a high-speed blender with water and a pinch of sea salt and blend on high speed.
- Place a nut milk bag or cheesecloth over a large bowl and pour the milk into the nut milk bag/cheesecloth. The nut pulp will remain in the cloth. Form a ball with the cloth and press with your hands to squeeze. Squeeze until there is no more liquid pouring out of the cloth.
- Store in an air tight glass container or a mason jar in the fridge.
- Blend all the ingredients in a blender. Taste and adjust if needed.
- Serve immediately.
“What’s meant to be will always find a way.”