Rise and shine ~ Make moves ~ Fill your cup ~ Get some sun ~ Nourish yourself
Scroll through for weekend with Anita Ghise captured on 35mm film by Alisha Tinsley
Slowing down has always been an issue for me – I guess I just love going at 180 miles all the time. And I always had the feeling that I was missing out if I didn’t say yes to everything. But really I was only missing out on connecting with myself and what my mind and body need.
That is one thing that this situation has taught me – how much peace and beauty is in these slow and quiet moments. And that these are always there and accessible. If I want to have a slow weekend disconnected from the outer world to reconnect it’s easily done to turn off the phone and socials and tuning into the moment right here and right now.
Those days or even one day of the weekend with no plans and no structure, where everything is possible. Like a blank canvas to be filled with your artwork, a day lived to your own tune.
Mini Eggplant Pizzas
From WHOLE by Natural Harry
FOR PIZZAS YOU’LL NEED :
500g eggplant sliced into rounds, 1cm thick
125ml tomato paste
¼ red onion
½ capsicum (bell pepper)
75g button mushroom sliced
½ cup loosely packed basil
¾ cup black olives pitted
HOW TO :
Preheat the oven to 180C fan-forced
Line a large baking tray with baking paper and evenly space the eggplant slices on tray. Place in the oven to bake for 10 minutes.
Remove from the oven, spread the slices with tomato paste and add all the other toppings.
Return to the oven to bake for another 20 minutes.
Sprinkle with the cashew parmesan and extra basil before serving.
TO SERVE WITH :
1 tablespoon cashew parmesan
CASHEW PARMESAN :
1cup raw cashews
1/3 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
Add all the ingredients to a food processor. Pulse until you get a texture like ground almonds.
Store in an airtight container in the fridge for up to 2 weeks or freeze for longer periods.
PASSIONFRUIT & TURMERIC SMOOTHIE :
From WHOLE by Natural Harry
2 frozen bananas
¼ cup organic rolled oats
1 teaspoon chia seeds
Juice of 1 lemon
½ teaspoon ground turmeric
2 tablespoons coconut yogurt
125ml plant based milk
Place all the ingredients in a high-speed blender. Pulse to combine and blend until super smooth and creamy.
Sprinkle with your choice of toppings. Alternatively, you could layer the coconut in with the passionfruit.
This perfect weekend started with a sleep in, sun tickling my face in the morning – a coffee and croissant in bed whilst re reading my fav book. A stretch and some yoga movements to wake me up and set the tone for the day.
Shower with all my fav scrubs and oils, a face mask and getting ready slowly, listening to tunes and dancing around the house.
Second coffee, sitting in the beautiful autumn sun and going through Slim Aaron’s photographs – so inspiring.
Mid morning smoothie – made my current go-to which is Turmeric Mango, a recipe from Natural Harry. Literally obsessed with her recipe book- simple and so easy to make plant base food. Basically combining everything you already got at home in new way. So good!
Can’t go past a little Vitamin D session, especially in autumn. The mist beautiful time around here! A few rounds in the pool and more Aaron slim.
Time for a late lunch – how would you call a lunch/ dinner combo? Hmm…anyways- eggplant pizzas again by Natural Harry with cashew Parmesan. All vegan, but my promise for all non vegans – even my boyfriend likes it and he’s not plant based, haha!
A glass of rose and easing into the evening… might go for a beach walk and a crisp ocean dip.