PUMPKIN RICE BALLS 'The changing colours of the season on the table' (20 balls) 1 cup Hokkaido pumpkin (The total for the recipe is 1 whole medium sized pumpkin, as we use the leftovers for garnish) 2 cups brown rice (cooked and rinsed) 200g hard organic GMO- free tofu 5-6 scallions
In addition to all of the fab stuff I found at the Lynnhurst sales on Saturday, I also found time to check out a few sales during my lunch hour last week. I wasn’t specifically trying to find…
Into The Woods – Crostini with Wild Mushrooms & Ricotta — My Blue&White Kitchen
One of the biggest reasons why I love fall so much is because it's the season of numerous mushroom foraging trips. As I see the leaves slowly burst into vibrant colors and watch mist linger on the fields, my mind starts to wander in those deep forests; the forests that are not only a home to rich an
Things I Love
These are pictures of things that I love, if they are mine I will take credit. Most are pictures that I have reposted and others that I found from pages I have liked on FB..
live with less – trust in ‘enough’
One of the main reasons we’re tempted to keep & hoard is the belief that things will be ‘useful someday’. I’ve had endless examples: the dusty kitchen appliance I…
Gluten-free Plum Crumb Cake with Coconut Blossom Sugar
A delicious gluten-free plum crumb cake - refined sugar free and made with coconut sugar. The best late summer / autumn treat.