Breakfast

Stewed Prunes: More Than Just A Constipation Cure

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I made stewed prunes – really easy and not just a constipation cure but also super tasty. And no, I did not just tell my 3000+ (yeah I’m bragging) followers I’m constipated though I don’t know how you can not be in Japan, consuming all that white rice, noodles and “bread” everyday. Thankfully, I don’t follow that diet.

1 bag of prunes
1/2 lemon
1 Tbsp pure maple syrup
water

Place prunes, lemon half and maple syrup in a small pot and cover with water.

Bring to a boil and simmer for about 15 minutes.

It’s done when you want it to be or when the water has thickened into a syrup – though it will continue to thicken once refrigerated.

Serve with granola and/or yogurt.

D-lish!

PS I don’t know if I should be proud or embarrassed of my momma’s pop-culture savviness (see below).
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Pimp My Oats

Last night for this mornings breakfast I combined two of my favorite breakfast recipes: overnight oats AND chia seed pudding. In addition, I added a handful of fancy Instagram-worthy toppings for that extra sumthin’ sumthin’. The result was a taste explosion (to say the least). Then I walked my village and looked for beautiful details to photograph for you and appreciate for myself.

1/3 cup rolled oats
3/4 cup milk (I used almond)
2 tbsp chia seeds
1 tbsp pure maple syrup or honey
1 tsp cinnamon

Place all ingredients in a jar and stir to combine.

Leave in fridge overnight and nom nom the following morning with favorite toppings.

*gluten-free (if using GF oats)
*dairy-free
*refined-sugar free
*vegan (if using maple syrup)imageimage[1]image[2]image[3]image[5]image[6]image[4]image[7]image[8]

Picture Diary

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Love is what comforts you, frees you up inside, makes you laugh. -Bell Hooksimage (3)
Yes is the answer and you know that for sure. -John Lennon
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Meaning is rooted in the willingness to continue, to hold dear that nothing you hold dear lasts, to let it be. -Stephen Jenkinson image[3]image
There are hundreds of ways to kneel and kiss the ground. -Rumi
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The intellect is good but until it has become the servant of the heart, it is of little avail. ―Abdu’l-Baháimageimage (5)
You are terrifying and strange and beautiful. Something not everyone knows how to love.
-Warsan Shire
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Stay close to anything that makes you glad you’re alive. -Hafiz image[7]image[6]
Arrange whatever pieces come your way. – Virginia Woolfimage (7)
Be who you were meant to be, and you will set the world on fire. -Catherine of Seina

Health Update

I am, after 48 hours, finally craving food. And guess what I am craving? That’s right, a Persian breakfast! With, wait for it…SUIKA! Or in English, watermelon. Though I am missing basil and mint… Anyways, if you aren’t already aware of my watermelon obsession then please take a look at this, or this, or this.  And to all those kind and wonderful souls who have wished me well, I love you, I love you, I love you.
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No Milk? No Problem!

I ran out of “milk” so I used water instead. The result? Mouthwatering! (See what I did there?)

1/2 cup frozen blackcurrants
1 banana
2 strawberries
2 canned pineapple rings
3/4 cup filtered water

Simply blend everything together in a food processor or blender then top with favourites.
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Some People Come To Japan And Turn Japanese

and others retreat to their roots.Because, there’s only so much salt, sugar and seaweed a girl can take. Ah, I feel so ready to move on to my next chapter… though I know how important it is to enjoy the now and how dangerous it is to wait wait wait. Especially when we don’t know what could happen the very next second. So, I have booked my ticket to Spain! For which, as you can imagine, I am crazy excited. I wish it was sooner. And this wish is dangerous. So, I must try to be positive and to continue making the most of my current situation. Because there are a lot of things I (hate is a strong word but still) hate about my job and my place of residence. But, it’s not forever. It’s a learning experience. It HAS been an incredible learning experience and and this too shall pass. So I will continue to actively foster creativity in my everyday at the same time as eagerly awaiting my future adventures.

“When we are no longer able to change a situation, we are challenged to change ourselves.”
-Viktor E. Frankl

Pictures: my number 1 love, which used to be a pancake but is now a Persian breakfast and my Persian-inspired bento which is actually a big contradiction because Lunch for Iranians is the biggest meal of the day. So, this tiny thing would definitely not be sufficient but alas the flavors are there. Recipe below.
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1 cup brown jasmine rice
1/2 tsp turmeric
1/2 small pumpkin
1 punnet of cherry tomatoes
bunch of fresh parsley (chopped or torn)
1/2 cup raw walnut pieces
1/4 cup raisins
bunch of young radish (sliced thin)

Dressing:
3 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp water
1 tbsp honey or maple syrup
1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp black pepper

Cook rice as per packet instructions but incorporate the turmeric in the cooking water.
Once done, let cool.

Chop pumpkin small then toss in a bowl with a tbsp of oil (I used olive) and a sprinkle of salt and pepper then bake in a toaster oven or oven oven on high (220C) turning every now and then and keeping a close eye on it for 20 or so minutes or until crispy and golden. Again, let cool.

Mix rice and pumpkin with remaining salad ingredients together.

To make the dressing, combine all ingredients in a small jar and do as T Swift and shake shake shake it IN TO the salad.

Refrigerate before nomnom for best results or  bon appétit if you just can’t wait!

Eating NZ In Japan

As you may or may not know, my parents visited me recently here in Japan. And, they brought an entire SUITCASE of food just for me! OK, and maybe some for my friends… The funniest thing they managed to get through was goat’s cheese! I couldn’t believe it! 1.How does Japanese immigration allow that? and 2.How did it not go off?! As in become mouldy not beep beep in the sensor. Cheese don’t do that. Anyways, I won’t complain. I have been eating NZ in Japan. Today I had a smoothie bowl made with ViBERi blackcurrants and topped with Pic’s Peanut Butter. I ate it by myself on the grassy patch in the centre of my apartment complex and though highly optimistic, I/it did not lure any boys to the yard.

In a food processor, simply blend the following until smooth and creamy:

1 large frozen banana
1 cup freeze-dried or frozen ViBERi blackcurrants.
3/4 cup milk of choice (I used unsweetened almond)
1 tsp pure maple syrup (optional)

Finish with a large dollop of Pic’s Peanut Butter and whatever else your heart (and stomach) desires. I used fresh banana, chia-seeds, shredded coconut, macadamia nuts, more blackcurrants and raw almonds.
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