Things I love Thursday

Spectacles
  • My new spectacles – great service from Braintree Specsavers, especially Julie. I’ve never enjoyed choosing glasses so much.
  • Getting ready for The Paper Dolls to appear at the Fling – 59 and a half minutes of burlesque here we come.
  • Fabulous produce from my allotment – strawberries, rocket, spinach, and oregano.
  • Nettle and Plantain tea – still loving the taste and think it is helping with my hayfever.
  • Mexican millet – another amazing recipe from Isa Chandra Moskowitz and Veganomicon.
  • Reading in the sunshine – something I need to do more of (sunshine permitting).
  • Being complimented – on my speed and efficiency at tyre pressure checks by another driver!
  • Dark shadows – I found time to watch a little TV and this was a most amusing take on vampires (and it featured Alice Cooper).

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What’s in my lunch box? With extra ingredient

Food and a book

There is something momentous about the dessert in this lunch. It’s not that my allotment is having one of the years where it produces mounds of fantastic strawberries. Or that this is the first time I’ve tried Field Roast meat loaf, and it is as good as I’d heard.

No, this is to do with the Gingerbread rhubarb pie. I’ve made this recipe (based on the apple version from Vwav) many times, and it always tastes delicious. However, I’ve never actually put ginger in it because I’ve never had any to hand. Well no more –this time ginger was present as indicated in the recipe and I must say it did add a certain tang to the mix of spices.

Clockwise from top left:

Gingerbread rhubarb crumble and strawberries – home grown strawberries and rhubarb

Dates, pastachios, salted almonds and dark chocolate – I still can’t get enough of this combiantion

Salad with new potatoes, rocket, spinach, asparagus, spring onions, red pepper, cucumber, Field Roast meatloaf – this was an awesome combo. When I was ready for lunch I tipped it into a bowl to mix it up and poured the dressing over.

The passage by Justine Cronin – reminding me of Stephen King but with less hope

Salad dressing – cold pressed Safflower oil with cider vinegar and garlic powder

Bowl of food

 

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June photo challenge

Photo from Instagram

At the start of June I took up the photo challenge set by Nina from Purplenina. The challenge was to take a photo every day on a theme. You could choose your own time but Nina was going with ‘green’, and that seemed a natural choice for me.

I have managed to take post a photo to Instagram every day with a green theme. And what have I learnt in the process?

  • I’ve learnt more about composition generally, and more specifically the limitations of the Instagram square.
  • I’ve got a much better idea of effects the different filters in Instagram have, and which ones highlight which colours.
  • Some things just don’t make good photographs.
  • Light is very important when taking photos.
  • I’ve discovered that it doesn’t take very long for something to become a habit. Especially if that thing is quick to do.
  • However it’s better to do the work on your new habit early in the day so you get used to ‘getting it out of the way’.
  • The world is a much more interesting place than you might expect once you start looking for specific things while out and about. Keeping my eyes peeled for green things made me look at my surroundings in a new way.
  • I was enthused at the start of the month. Lost interest for a few days part way through. By the third week it was part of my life.
  • I’d rather like a tattoo of the vegan symbol.
  • The Collage app is lots of fun.

All the photos can be seen on Instagram @midorigreenuk or on my photoblog on midorigreen.co.uk

Wishing you green ink and good food,

Annastasia

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June photo challenge day 30

June photo challenge day 30
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June photo challenge day 29

June photo challenge day 29
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June photo challenge day 28

June photo challenge day 28
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The 5:2 handbag challenge

My handbag has tendency to feel uncomfortably heavy. I seem to feel the need to carry ridiculous amounts of stuff around with me ‘just in case’. Being prepared for every situation is never really going to be goer. There’s no way I can be prepared for every scenario. And more to the point I’m perfectly capable of improvising. For example, in a hemline emergency a well placed staple is as good as a needle and thread.

Carrying a smaller bag doesn’t help. I just overload the first bag, and add a secondary bag or two.

So I intend to try and wean myself off this habit. Inspired by the Guardian’s recent application of the 5:2 diet for everything I’m going to use a simplified version on my handbag.

  • Two days a week I will carry the bare minimum.
  • I will go through subsections of my handbag such as my purse and make up bag with a view to ensuring these have the minimum.

In my head, I’m imagining a spring in my step to reflect the lighter load, and a Zen-like clarity in my head.

 

Wishing you green ink, and rather good food,

 

Annastasia

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June photo challenge day 27

June photo challenge day 27
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June photo challenge day 26

June photo challenge day 26
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What’s in my lunchbox? Hello Okara

Food
What’s exciting about this lunchbox is that it makes use of the leftover pulp from my soy milk experiments. My first attempt at making soy milk resulted in a huge quantity. I was overwhelmed with the amount of beans and liquid. As a result I don’t think I squeezed out the pulp (Okara) quite as well as I could have. Instead I put it in a tub, and flung in the freezer to use at a later date. And clearly that day has come.

When I’ve had Okara previously, I’ve been able to fry it and get something quite crispy to serve with soy sauce and onions. This time it clearly wasn’t going to work like that. This stuff was extremely moist! So I added some peanut butter and chilli. The result was a thick, creamy satay type sauce. Delicious served immediately but even better with marinated soy chunks mixed into it before baking.

Clockwise from top left:

Strawberry and rhubarb compote with macadamia cream – I wanted to enjoy the first of this year’s allotment strawberries all week so I made compote. I did add some coconut sugar but won’t bother in future as they don’t really need it. I made and froze the macadamia cream (from VWAV) in December so just needed to defrost it.

Spinach and rocket, marinated soy chunks in Okara peanut sauce,and rice noodles – this is such a good combination. A blast in the microwave wilts the greens slightly, and makes this ideal for a ‘summer’ day in the UK.Dates, dark chocolate, pistachios, and salted almonds – my top snack combination at the moment. The flavours all play together very nicely.

Wishing you green ink and good food,

Annastasia

P.S. this week’s lunchtime reading is Attack Alarm by Hammond Innes.

Sent from my iPad

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