made, loved, cooked. week 50.

Yummy, slowliving, inspiration

made, loved, cooked. week 50.

Last week, to me, has been all about ‘wrapping up’. The year in coming to an end and I feel the intense urge to conclude my running projects and start 2016 fresh and clean. The season has also invited me to work with what is available. It does not seem like a lot (daylight is poor, the trees are barren, grey seems to be the current state) but it has a magic of its own. I am using a few brown props whien styling food and am experimenting with darker tints in my photos. Lou and I have been collecting fallen twigs and branches (with or without a few brown leaves attached) and I have bought copper wire. We are decorating the home using seasonal treasures we find outdoors. We’ve created a wreath from branches and winter flora, we’ve filled old empty glass jars with fairy lights and, of course, decorated a Yule tree. I have again fallen in love with the tiny things that make a day. The sheer cosy of home-life.

And since there is so much inspiration to be found in these day-to-day fragments, I would love to share some of mine.

I’ll share the end-of-autumn things that I’ve loved, the words that I’ve read, the stuff that I’ve made and the recipes I’ve cooked this week.

Let us embrace those tiny treasures, the most casual of moments. And, who knows by our example, inspire others to enjoy them more vividly as well. True greatness consists in being great in little things*. Here are the tiny treasures I held dear during week 50, and beyond.

Xoxo kyra.

 

*By Charles Simmons

FAVOURITES

week 50.

 

WHAT I’VE MADE

A wreath to decorate our kitchen table area.

I made it from copper wire, fallen foraged branches, seasonal flora and hemp rope.

Here’s a little video how to make a holiday wreath, according to Remodelista.

 

WHAT I’VE READ

Online article ‘four ways to energetically prep for fall’ by Live The Process.

 

The print version of Dwell magazine, the tiny houses issue.

 

Book in print ‘Handboek voor Wildplukkertjes’ (in Dutch)

This beyond cute (childrens) book shares (per season) the ins and outs of urban foraging.

 

WHAT I’VE SEEN

I laughed till I had a stomachache when Lou stepped into my (huge!) Dr Martens and did a impromptu Downward Facing Dog. We play around with yoga every day, after dinner and before bed. She loves to airplane herself on my back when I’m in a seated forward bend such as paschimottana.

 

WHAT I’VE LOVED

I had the honor to interview two amazingly creative ladies, Belén and Nina, for an upcoming culinary article in Yoga Magazine. Make sure to check out their (recipe) blogs, they are amazing!

 

WHAT I’VE COOKED

Last Sunday I made some weekly December pantry staples: thyme granola, two sugar-free syrups: quince and pomegranate and nut butter from sprouted and slow-roasted almonds. I love using Sunday to do nourishing food preps for the week ahead.

 

One of my favourite meals this week has been my yellow beet salad. The recipe for this you’ll find below!

 

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RECIPE

 

Yellow beet salad

 

Makes 2 portions

Takes 45 minutes

 

Ingredients

6 small yellow beets

2 small wedges of red cabbage

2 small white onions

High quality organic ghee or coconut oil

Sprinkles of raw red cabbage

2 tbsp puffed quinoa

2 tbsp hazelnuts

2 cauliflower florets

2 tsp nutritional yeast (optional)

2 tbsp celery leaf

2 tbsp hazelnut oil

2 tsp lemon juice

Sea salt, to taste

Black pepper, to taste

 

Instructions

Peel the beets, keep four of them whole and cut the others in wedges. Place them on a baking tray lined with baking paper. Cut the onions in half and add to the baking tray. Add the wedges of red cabbage. Sprinkle with high quality ghee or coconut oil. Bake in a preheated oven for approximately 45 minutes at 180 degrees Celsius. Take out of the oven and let cool. Remove the skins of the onions. Shave the tops of the cauliflower florets. A white flaky crumble will appear. Roast hazelnuts in a dry skillet, remove and chop. Place roasted veggies on plate, sprinkle with cauliflower shaving, puffed quinoa, hazelnut, raw cabbage, celery leaf and nutritional yeast (optional). Drizzle with hazelnut oil and lemon juice. Sprinkle with sea salt and black pepper. Serve.

 

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photos, text and recipe copyright kyra. at kyra’s kitchen

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