It’s yet another heavy, darkly overcast day and I felt so disappointed that yet again there was no sun showing off the garden to it’s best advantage. Yesterday, I had watched as the rain distorted the view we have from our kitchen window, and sighed. I have always looked forward to this time when all the blossom and the rhododendron flowers burst forth in a synchronised display and the garden looks altogether very pleased with itself.
I could see that there would be more heavy rain before long which might ruin the display so, checking first that it didn’t feel as wintry as it looked, I decided to make the most of it and sit outside drinking not only a cup of licorice and cinnamon tea, but also drinking in the spectacularly colourful show around me.
I love my garden. I love the peace of it. I can sit there in contemplation and hear only the birds, the bees, the occasional thwack of leather on willow in the distance (that’s cricket to my American readers!) or wood on wood from the local bowling green. Sometimes I can hear young children laughing and splashing in their paddling pool – children laugh so uninhibitedly, it always brings a smile to my face.
My garden is not perfect by any stretch of the imagination; it is informal, wild plants have insinuated themselves and been welcomed if they fit and don’t get greedy, while other cultivated plants have self-seeded in nooks and crannies, like the pink nemesia covering an ugly corner of the path, and have been allowed to take up residence.
I never fail to have my spirits restored and uplifted when I’ve been in my garden, even for just five minutes. Breathing in the fresh air scented with floral perfumes and sometimes wood smoke fills me with joy and gratitude. I feel renewed. Any stresses and frustrations are lifted for a while as my brow unfurrows and I lift my gaze from the ground and up towards the sky, the trees, the shapeshifting clouds.
I am always grateful that I have been fortunate to have this space and I wanted to share a part of it with you.
Forgive the quality of the pictures, I only have the iPad camera!
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The baby apple tree will hopefully have a better backdrop soon: my lovely daughter has volunteered to paint the garage against which it stands after I gave up on the fairies performing this kindness over the past couple of years!
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The bright pink azalea and the irises are from last year when the sun was more generous with its rays, this year the frosty hail and constant rain destroyed the azalea flowers before they could sit for a while and be admired, while the irises are still thinking about waking up.
I saw this recipe for Scandinavian crispbreads on FoodbyCamilla recently and loved the idea of making our own crispbreads – I’m gluten-free and spend a fortune on oatcakes, rice cakes etc. These are chockablock with healthy seeds and oils and gluten-free oats. The only ingredient we didn’t have was psyllium husks and they arrived today in my Buy Wholefoods Online order, so I was keen that we have a go!
Things went according to plan, until we started talking as the water was being measured and I was convinced there was more than there should be, it looked like soup! But as we dithered and debated what to do, the whole mix started to swell and come together and before it could erupt and explode all over the kitchen (kidding), it was spooned and pressed very thinly onto 3 greaseproof-covered trays and popped into the oven.
Timing is a bit tricky, you have to keep checking and swapping around, but they looked great when they came out:
But then things went a little awry:the greaseproof paper wouldn’t come away!
My daughter and Camilla have since advised using non-stick baking parchment – I thought they were the same thing!
Nevertheless, these crackers look and taste really good: crisp, toasted, sesame-flavoured. I’m sure you could vary the flavour by adding a little Tamari or some herbs or spices of you wanted.
Oh, and I wasn’t sure about the salt, 1 Tbsp sounded a lot and I wondered if it was a typo, so we erred on the side of caution and only used a teaspoon.
Have a look at Camilla’s blog, she has some wonderful vegan recipes! You can also find her on Twitter @foodbycamilla
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Over to you, Camilla:
The recipe I want to share today is homemade crispbread. Crispbread, the Scandinavian takes on crackers, has been made for centuries. Growing up, we always had crispbread at home at all time. Nowad…
Today is a momentous day. A dear friend is leaving us and I am quite emotional about it. The silly thing is, it was my idea. But that was last year. It was a whim. I don’t think I ever really meant to do it. But then, in the spirit of change that has swept through our house this past year, the idea grew wings and took flight last week when my husband suddenly uttered those fateful words: ‘if we got rid of the piano we’d have a lot more space.’
I let it sit. I thought about it. I felt sick. I went round and round with it. All the grandchildren loved playing around on it. Our daughter had her first lessons on it. My husband spent decades trying to play Frère Jacques on it (I won’t miss that!!) Our gorgeous ginger cat, Charlie, used to sit imperiously on the top, watching us all (and gave me a hard lesson about vases of flowers on pianos when she knocked it over and ruined the bottom notes forever).
And how can we forget our 5 year old daughter getting up at dawn on Sunday mornings, wearing her purple Victorian-style dress with its lace collar, Mickey Mouse shower cap on her head (!), singing Madonna’s ‘Like a Virgin’ while dusting and polishing her piano. (How I wish I had a photo of that, there must be one, surely!)
I remember the trapped fingers, the music holder breaking as Number 1 grandson and friend let the lid drop before folding it back; the blackbird that somehow came down the chimney, got trapped in the big lampshade then found its way into the back of the piano and refused to come out! Every toddler in the family has had his or her first music lesson on that piano. It is in the background of all our Christmas photos, bedecked with holly from our garden and candles made by our grandsons.
But the hardest part of letting go is the reason we have it in the first place.
Our daughter and her grandma were close: it was a relationship built on a mutual love of Polo mints and cleaning! She always carried a packet in the pocket of her apron and Grandma’s housework routine definitely had an influence on her grand-daughter. (If anyone needs any decluttering done, she’s the one to call!) Sadly, when our daughter was only just five, her grandma suddenly became ill and died.
Here is a photo of Grandma (wearing the ubiquitous apron) with me, taken in her garden where she had just cut me a bunch of sweetpeas, my favourite flowers.
When Grandma died, there was a little insurance money which the family had to fight hard to claim – Denis Healey, former MP and then Lord Healey, helped us – and we wanted to do something special with it. We wanted it to be spent on something significant, that she would have liked and that would keep her with us. My husband said she always liked the piano even though she never learned, I too had always wanted a piano and our daughter had been showing interest when she went to nursery where they used to sing around the piano every day. So this seemed a good idea. We bought a reconditioned Wilson walnut upright with flower inlay, you could see that it used to have candle holders too.
The chair was Grandma’s and went perfectly.
It was so exciting when the piano was delivered. We had a piano! I never thought I would see the day. I remembered my great-grandma’s black piano with the lace runner on top; the brown upright in our school hall that I loved to watch Miss Johnson play every morning in assembly, her toes going up and down and her fingers operating magically all at the same time; my best friend’s dark mahogany piano that I always envied and wished I could learn to play. Her mum said I could practise on it if I had lessons, but we couldn’t afford them. The nearest I ever came to playing an instrument was my wooden recorder! (But I could read music).
We organised lessons for our daughter when she was seven and I was sure it wasn’t just a whim. She and I would go along to her tutor’s house on a Saturday morning, and I would sit fascinated by the number of pianos and keyboards he had, always trying to work out how he got the grand piano into the living room – which also had an upright – and once when that room was having some work done, we had to go upstairs into a tiny box room where he somehow managed to fit an upright and two keyboards. It was like the Tardis.
In years to come, she went on to do her grades and play clarinet, five recorders and guitar. She loved Tori Amos and worked her way through her songbook during her student years, having long since given up formal lessons.
Now, her sons are having music lessons. They chose violin as their first instrument, and their mum accompanied them on our piano during reluctant violin practice at our house in the holidays. Here is the youngest teaching himself on the same piano having found his mum’s beginner’s book. He and his mum played a trick on me when, in a very bored voice, he called me to come listen to him do his violin practice. I found his mum playing violin and him at the piano with a cheeky grin on his face! He has since become keen on keyboard and drums and likes to compose his own music.
This instrument took on such significance in our lives that it even had a room named after it: being in the fortunate position of having two living rooms, one of them became ‘the piano room’!
The piano also became a repository for significant, much-loved items:
From the left, a cookie jar from Portugal (a wedding gift from student friends), my great-uncle Billy’s bachelor silver teapot (an apprentice’s passing-out piece), the Russian sculpture of a young woman’s head that has a thick plait down the back (a birthday present from my husband two days before our son’s first birthday). Next, my husband’s Morris Minor teapot, a gift from my mum and a replica of his real life pride and joy. Finally, the cake stand made for me by my very talented son, who seems to be able to turn his hand to creating something from anything being thrown out or abandoned. In the earlier photo of my grandson, you can just see in front of the sculpture, there is a clock he made from a bicycle tyre!
(Where am I going to keep all these now?)
This room’s become a bit of a museum: it also houses my great-grandma’s rocking chair, my grandmother’s Father Christmas cream jug, my great-aunt’s porcelain basket of flowers, a three-legged stool my mum bought me when our son was born and a more modern version made by Number Two grandson at school last year. That’s not to mention the shelves of photograph albums and 70’s cds (husband’s).
It’s time to let go. Our grandchildren live a long way from us and are growing up fast. The oldest (below) gave up piano and harp long ago, the boys now have their own piano and keyboard, the tiny ones will no doubt also benefit from them, too. When everyone visits, there’s never enough room to sit (especially in winter when everyone gravitates to the room with the woodburner), and I want the room to have a makeover.
So we’re saying goodbye to our old friend. We wanted her to go to a new home, but finding one was a bit of a struggle. The local charity shops didn’t want it. Age UK* didn’t want it. I widened my search to the surrounding towns and a lovely lady in a Sue Ryder* charity shop gave me the name of a new shop nearby: Forces Support*. They help families of injured and lost servicemen and women with house and garden maintenance and building projects etc that were started but can no longer be finished off. The man who answered my call couldn’t have been more helpful or welcoming and once he had found his ‘spectacles’ took down my details and arranged a day for collection.
Now we are just waiting for the men to arrive. Agony of agonies, they phoned last week to say the van had broken down and could we rearrange?! It’s somewhat nerve-wracking. A bit like the day we had to take a very old and sick Charlie to the vets and she didn’t come home.
My eyes are watering.
Not long to go and it will all be over.**
Hang on: what are we going to call the piano room now it no longer has a piano in it?!
Here’s a fun video of Laurel and Hardy’s The Music Box to cheer us up! (If you’re reading this via email, you’ll need to click Like or Comments to take you direct to the post so you can see it).
Every time we make almond or tiger nut milk, we can’t bring ourselves to throw away the leftover pulp – we are of the waste not, want not generation – and it’s become a kind of subconscious challenge to come up with a different recipe everytime!
These came about by accident as often happens. It’s the end of the month and as we searched the cupboard for likely ingredients, we weighed and measured what happened to be left, which wasn’t very much – it was definitely a case of Old Mother Hubbard finding the cupboard almost bare! – and what was there we used up.
We reached for dried apricots, but found one had gone very mouldy and had to throw the rest away. We went for figs, none left. Dates, 3. No seeds. A quarter cup of almonds was all that was left after making the milk. We even ran out of cases!
My husband kept saying we couldn’t do it, but I refused to be defeated. Stubborn is my other middle name! He was going to visit our son’s family and I wanted him to take some treats for our daughter-in-law. Try that, what’s in that jar? No, we haven’t any apple juice but we have an orange needs using. So, all in all, these turned out pretty well given the severity of the challenge.
They are little balls of protein, healthy fats, minerals and B vitamins, and taste moist and chocolatey.
But I’ll have to see what my daughter-in-law’s verdict is as I’m a little biased. Husband liked them though!
All ingredients are organic except the Maple Syrup. Makes about a dozen. Vegan, Gluten-free.
Ingredients
Approx. 1 Cup Almond Milk Pulp, squeezed as dry as possible
Half a Cup Raisins
3 Medjool Dates, pitted
Third of a Cup Almonds, ground
Quarter Cup Desiccated Coconut
Quarter Cup Goji Berries* lightly moistened in fresh orange juice + a few dry ones for decoration
2 Tbsps Melted Raw Coconut Oil
2 Tsps Maple Syrup
Small pinch of Pink Himalyan Salt
1 Mini Bar Goji and Orange Raw Chocolate*
1 -2 Tsps melted Raw Cacao Butter*
Method
Process all ingredients except the chocolate and cacao butter until it comes together when you press it.
Form into balls and place in the fridge to firm up while you melt the chocolate.
Melt cacao butter in a bowl over hot – not boiling- water and stir in broken up chocolate bar.
When melted remove from heat and dip treats in, placing them in small cases to keep them from rolling over.
Decorate each with a dry Goji Berry.
Place in fridge.
Keep well in an airtight container in the fridge.
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While I was writing this up on a very wintry sleety Spring day, I was coincidentally listening to James Bay ‘I Need The Sun To Break’ (‘been in the dark for weeks’) then Suede Snowblind came on! Click the links to see the YouTube videos. I need some Raw Hot Chocolate!
After seemingly endless cycles of wind, rain, sleet, hail and snow on repeat, the sun came out of hibernation the morning I was having this for breakfastand I was able to sit out in the garden amongst the forget-me-nots, bluebells and tulips. I was joined by variously coloured butterflies and serenaded by a blackbird from the apple tree. So peaceful and so welcome.
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But on to the recipe.
I love cashews. They are delicately sweet, creamy and versatile. And they are good for you! Little parcels of protein, fibre, B vitamins, magnesium, manganese, copper, calcium, zinc, iron, selenium, potassium and healthy fats. (They contain the least amount of fat of all the nuts). They can be used in sweet or savoury dishes, whole or blended, or on their own toasted, salted or plain. A couple of handfuls of these tiny titans are also reputed to be as effective as 1 dose of prozac for its calming effects, they contain tryptophan, the precursor to seratonin, a feel-good chemical produced in our brains.
Chia seeds, too, have become a favourite: also versatile, they are a healthy addition to smoothies, breakfast porridge and desserts; mixed with water they can act as egg replacement in recipes and punch far beyond their size in nutrients. These tiny seeds provide high quality protein, fibre, antioxidants, healthy omega fats, manganese, magnesium, potassium, calcium and zinc.
They are usually best used pre-soaked to make them swell, however blended in a smoothie helps with this – they keep you fuller longer and help keep your digestive system moving. Some people like a spoonful of chia seeds soaked in a glass of water for 20-30 minutes with a squeeze of lime juice as a refreshing drink.
All ingredients are organic except the yogurt.
Ingredients
1 Small Ripe Banana
1 Small Handful Cashew Pieces
2 Tbsps Raw Hemp Seeds*
1 Tbsp Pumpkin Seeds
1 Tbsp Chia Seeds*
1 Tbsp Millet Flakes
Small Handful Blueberries
2 Medjool Dates, pitted
1 Small Glass UnsweetenedCoconut Water
1 Tbsp CoYo Plain Yogurt
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Blend and serve.
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I was very tempted to add George Harrison’s ‘Here Comes the Sun’ but this You Tube video of Paul McCartney’s ‘Blackbird’ has stunning pictures of a garden blackbird accompanying it, it’s such a gentle song to accompany my peaceful breakfast, I couldn’t resist…
This blended juice was my husband’s improvised creation. Anyone who knows our family understands that this can be a tricky situation. He has always maintained a love-hate relationship with cooking: he loves to eat but doesn’t like the process of getting it to his plate! He has generally lived by the mantra cook high, cook fast, done when smoke alarm sounds! He tries but must be supervised at all times especially if you are the one he’s cooking for: an ambulance once made an appearance when he added 2 heaped teaspoons of ground black pepper to pasta sauce instead of basil and I collapsed on the first mouthful.
He does, however, make our juices every morning, but strictly according to Jason Vale’s recipes, and, apart from the occasional beetroot explosion, these turn out well. Improvisation is not encouraged and I approached this morning’s juice with some trepidation.
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We generally use cheaper organic Gala apples for juicing and save the larger, tarter apples for eating on their own or as desserts. Today we had run out of Galas and so HB used one of my favourite large Pink Lady apples. Sacrilege in my book, so he didn’t ask first. It did, however, make quite a difference to the flavour of the juice.
I loved it. He is very proud of himself.
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All ingredients are organic, if the lemon is not organic, pare thinly to leave as much pith as possible. Pears are best used for juicing before they ripen.
Ingredients
1 Large Pink Lady Apple
1 Pear
A Thick Slice of Unwaxed Lemon
1 Celery Stalk, chopped
4″ Cucumber
1 Small Carrot
1 Kiwi Fruit, peeled
2″ Broccoli Stem
Handful of Spinach
Third of a Ripe Avocado
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Juice all fruit and veg except avocado, then blend with chopped avocado for about 30-45 seconds in a high speed blender until creamy smooth.
To all our mums, grandmas, aunts, daughters and neighbours caring for families, partners, relatives and friends. We couldn’t manage without you!
(This is the card I made for my mum, I thought I would share it with you all.)
I also wanted to tell you this little anecdote that will stay with me for all of my life:
Many years ago, I came downstairs one Sunday morning. My husband was working, my daughter was sleeping over at her friend’s. The table was set for my breakfast: grapefruit, muesli, toast, orange juice, black coffee, a flower in a vase, and the Sunday paper all set out like they do in a newsagents with all the supplements lined up on top of one another very neatly. My teenage son was sitting on the sofa looking very proud of himself. He got up and switched on the tv, pushed a video in and pressed play (yes, it was that long ago!) It was my favourite film, Butch Cassidy and The Sundance Kid. I was overwhelmed and I said ‘Thank you, this is lovely, but what’s it all for?’ He grinned and said ‘Happy Mother’s Day! ‘ I didn’t know what to say. I was so overcome at all the work he’d put in. I smiled and said ‘This is so lovely, but… it’s not Mother’s Day until next week!’
Do you know what? He got up early the next Sunday and did it all again!
We don’t normally make a big deal out of this day in our house. I don’t need a card company telling my children to appreciate me, they do that on a daily basis. And I feel for all those who have lost their mums or their children. But occasionally my children do pull out all the stops and surprise me.
Last year, I was sitting at the table, reading the paper, thinking about when I should phone my mum and the phone rang. It was my daughter. She wished me Happy Mother’s Day and asked me what I was doing. I told her in a long rambling comment about nothing in particular, and when I finally stopped for breath she asked ‘Could you put the kettle on and let me in?!’ She had left her bemused boys with their dad and travelled the hour and a half with her labrador pup to come and spend the day with me! Her boys said, ‘But your our mum and it’s Mother’s Day!’ And she replied, ‘Yes, it is and I’m going to see my mum!’ It was a lovely surprise. We rarely spend time together on our own and I miss her so much. It is very hard to get anything past me, but she did that day!
This gorgeously light and delicate smoothie was created on a beautiful Spring morning and I couldn’t resist adding a photo of these striking red tulips in amongst the forget-me-nots – the smoothie looks a bit peely-wally by comparison (Scots: look it up! One for you Scribbleartie 😉)
Have you ever had bananas and peanut butter? If so, you’ll love this. It has home-made Sweet Apricot Kernel butter in it, but you can substitute it if you wish. I’d just read a Raw Chocolate Company tweet about their special offer on Sweet Apricot Kernels and I remembered we still had a bag in the cupboard, so we put them together et voilà!
Sweet Apricot Kernels are like small delicate almonds and can be used in the same way. You can make Sweet Apricot Kernel Butter and milk as you would with almonds.
B vitamins, healthy fats, protein and electrolytes in a glass. Sweet and simple, so what are you waiting for?
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All ingredients are organic, vegan and gluten-free.
Ingredients
1 Small Ripe Banana
Handful of Sweet Apricot Kernels*
1 Tbsp Hemp Seeds*
1 Tbsp Chia Seeds*
1 Tbsp Raw Unsweetened Sweet Apricot Kernel Butter or Peanut Butter
Chocolatey Hemp Coins with Spicy Raw Hot Chocolate and The Raw Chocolate Company Chocolate Mulberries*
This recipe is for all of you chocolate fiends who don’t have a particularly sweet tooth but crave a chocolatey something mid-afternoon. They do have a small amount of raw coconut palm sugar in them but as it is low GI and unrefined it doesn’t produce the same sugar rush or have that tooth-rotting sweetness of refined white sugar. They are easy to make, involve no cooking and are full of raw energy, but be warned, less is definitely more! I can only manage 2!
These are a good protein pick-me-up containing hemp seeds and sweet apricot kernels (like mini almonds).
The only possible track to jig along to while making these is Choco Choco Latte, so you can sing your heart out and expend some of that Raw Chocolate energy!
Here goes:
Ingredients:
1/4 Cup Shelled Hemp Seeds*
1/4 Cup Sweet Apricot Kernels*
1/4 Cup Cacao Powder*
1/4 Cup Raisins
3 Tsps Coconut Palm Sugar*
1/4 Tsp Cinnamon
Approx 2 Tbsps Apple Juice
Raw Chocolate Mulberries Snack Pack*
Method
Put the Hemp Seeds and Sweet Apricot Kernels in the food processor and grind them finely.
Add the rest of the dry ingredients and mix well, adding a little apple juice at a time until the mixture is just moist enough to come together but not too wet.
Take small amounts of the mixture and form into little balls then flatten out into coins on some greaseproof paper.
Press a Raw Chocolate Mulberry into the centre of each coin and place in the fridge for a short time to firm up.
What you do with the leftover Raw Chocolate Mulberries is entirely up to you – but I won’t tell if you don’t.
This Green Smoothie was created in honour of The Wise One’s special day!
It’s not guaranteed to bestow long life – I think 900 years is pushing it a bit – and a wealth of wisdom, but a host of healthy anti-inflammatory nutrients including healthy fats, protein, B vitamins, electrolytes and Vitamin C, will nourish and hydrate your skin and body, while it’s omega oils will also feed the brain.
Due to it’s vegetable content, it’s perhaps more a lunchtime smoothie than a breakfast one.
All ingredients are organic except the live yogurt, but it has no sugar or additives.
How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
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