Inner Forces

Months turn and each day has felt like forever and full in the blink of an eye. Sinking into home, into rhythm … finding time to heal and recharge. Where does it all go? Just another journey through the clouds. Each moment waiting to burst with light … another surprise, here we are again like old friends, playing the dance and reflection of one another.

Here’s to all the suffering and loss we get to let go today. I am far from perfect but learning comes from a lot of mistakes. Today, I let no thoughts or emotions sway me from the present moment, I trust everything is as it should be. In the infinity of where I am, everything is whole perfect and complete. I am capable of great things, great love, great courage … and I am learning to let go and not feel the need to control others. ¬†Today I view my childhood without shame and affirm my independence from my parents. Today I am thankful for the foods that have vitality and give me a sense of joyfulness (that being an all plant based diet that is full and rich with the nutrients needed to clean, repair, and heal by natural inner forces). ¬†And instead of missing loved ones that are far away and being sad, I’m calling their name, sending love and smiling, for we are still together in this crazy adventure called life.

*featured photos taken at Blue Fossil Beach, NS. A rocky and red muddy beach along the bay of fundy that has so many crystals, minerals and fossils to find and adore!

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Mixed Berry Galette

I loveeee this recipe. Minimal ingredients. Vegan. Versatile. Deliciousness.

Dough:
2 cups all purpose flour
1/2 cup coconut oil
1/2 cup ice cold water
3 tbsp. syrup (optional)
1/2 tsp. salt (optional)

Filling:
1 1/2 cups mixed berries
2 tbsp. coconut sugar (optional)

First things first, freeze the coconut oil (two separate containers 1/4 cup each).
Get some ice cold water ready.
Place flour and salt in high speed blender, pulse.
Add coconut oil, pulse.
Add ice cold water and syrup.
Pulse until crumbly and has a consistency to stick and hold together when squeezed.
Transfer dough to dry surface and roll into a flat disk shape.
Plastic wrap the disk and chill in fridge for 1 hour or up to 2 days.

Heat oven to 400 degrees F.
Divide dough into three pieces of make one large galette (what I prefer).
Add berries to center, leaving plenty of room around edges to fold over.
It doesn’t have to look pretty, rustic looking is just as delicious.

Bake 35 – 45 minutes or until golden brown. Cool 20 minutes.

What I love about this recipe is that you can use the dough recipe for anything you desire, both sweet and savory. I made this with caramelized onions, tomatoes and corn once and that was delicious too. Experiment and you won’t be disappointed.

Window Farm

This project started in late winter (feb/march 2016) when my partner and I came across Windowfarms started by Britta Riley in Brooklyn, New York (2010). Like Britta, we had the desire to grow our own food but living in an apartment without a yard makes that difficult.

Hydroponics are a way of growing plants in water (or clay, gravel, sand, coco coir, ect.) with added nutrients, instead of using soil, which makes it ideal for indoor growing. Our system is the same idea as Britta’s but tweaked to fit our available supplies and location. For more information on how it works and any general questions, go to the our.windowfarms.org website or ask myself.

All the plants in our window farm we started from seed (April 2016) and have learned a lot since, with mistakes and success along the way. Currently the two plants (second left column) that have taken over that window are the Cucamelons. They grow in a ivy-like vine, bloom yellow flowers then grow grape sized looking watermelons that taste like cucumber and lime. We haven’t tried them yet, but the plant itself looks beautiful and we should be tasting our first ones within the month.

Since April we’ve expanded our hydroponic gardening beyond the windowfarm method and its been exciting to learn and grow my first garden. I’ll talk more about that later, for now here’s just an introduction.