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Hey there. I know, I know, it’s been so loooooooooooong since I last posted a blogpost. The reason is, I have been so busy lately, developing recipes for my NEW book. Yaayy! I am finally going to get it done! (insert audience going “awwwww” NOW! Hahaha)

Also, I have been taking time to slow down  bit. I felt that I really needed to get to know myself more and what I want in life, and the answer is: really making my website and blog work to be able to express myself, and to really be disciplined about my latest project #LOVELETTERSFROMSOPHIE which you can get, if you subscribe to my love letters bu clicking subscribe in the box to your right!.

So what have you been doing lately? I hope you are happy and healthy and well balanced. I really do. Even if you’re not in your best shape right now, I wish that things will clear up for you, and that you have the patience to go through the process.

For now, all I can do is……. GIVE YOU ANOTHER AMAZING RECIPE TO TRY, BECAUSE YOU ARE AMAZING!!

So, if you are ready, here’s the recipe:

DRY

1/4 cup banana flour
1/4 cup millet flour (or sorgum, but I prefer millet for this one)
1 cup buckwheat flour
1/2 cup chestnut flour or chestnut meal (you can use almond flour too)
1 Tbsp carob powder (you can use cacao if you want)
3 Tbsp flax meal
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp cardamom powder
pinch of sea salt

WET

1 cup buttermilk by combining: 2 Tbsp lemon juice, 3 Tbsp xylitol (or coconut sugar), 1 cup almond milk
1 cup water (or LESS if you are using nut MEAL instead of flour)
1/4 cup vegan chocolate chips
1 Tbsp extra virgin coconut oil

Method:

1. Combine all DRY ingredients in a mixing bowl and mix well with a spatula.
2. Preheat oven to 190 celcius.
3. Add in the wet ingredients slowly to achieve a wet but thick consistency. It should not be watery thin at all.
4. Fold in Vegan Chocolate chips and add in oil, mix well.
5. Pour into bread tin and bake for 25-30 minutes. (each oven is different, so you might want to peek from the outside to check)

Note; I used banana flour, so that I need not use an actual banana in the batter anymore. This is because I have some sort of a fruit malabsorption. I was also using Chestnut flour, because I was trying a low histamine flour.

You can always substitute the Banana flour with chickpea flour, but also add in 1 average size banana in your butter milk blend, and adjust the water.  REMEMBER: thick batter. NOT watery thin:))

I do hope you make this. Please tag me on my instagra, at @sophienavita if you do.

Love you!! see you soonest!

I had just come back from a business trip from Bali, and was feeling tired and the MGS coming on to me,

MGS? Yes, I made that abbreviation up. It stands for Mommy Guilt Syndrome.

Oh, we’ve all been through it. You know, that feeling of guilt because you had to go away and do some things and leave your kids for some time ? Yeah, that one. If anything, it actually makes you feel more tired.

So, I do what I always do when I am in this mode. I chant my Ho’oponopono mantra. Whattt?? Say that word again.

Hoʻoponopono (ho-o-pono-pono) is an ancient Hawaiian practice of reconciliation and forgiveness. You can read more about it when you google, later, okay?

Basically, it’s a self healing method I like to do, that’s easy and relieving. So what I did was:

1. Sit and be quiet and breathe conciously, then said to myself: For all the guilt that is building up now, causing me to feel even more exhausted and frustrated for nothing:

I’M SORRY. I FORGIVE YOU. I LOVE ME. THANK YOU

2. Then I breathe in deeply. If it still feels heavy, I repeat it again.

3. After this, I usually feel light and clear. I drink water, and head straight to the kitchen to make a rockin delicious healthy meal for my family.

Sounds simple, eh? But it works. This method is just one of my many collections of self healing methods I choose from my “tool box” 😀

We, especially us, women in this case, tend to mother everyone and everythig else, except ourselves. Sound familiar? Haha, thought so

Okay, so here’s the recipe:

QUINOA

1.5 cups quinoa
2-3 cups water or VEGGIE STOCK to make it tastier. I posted about VEGGIE STOCK before here.
1 t cinnamon powder or 1 cinnamon stick
1 lemongrass stalk bruised
1/2 fennel bulb(optional,but makes the difference. You can opt for 1/2 t ground fennel powder too if you want)
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup spring onions, chopped
1/4 cup chopped almonds.

ROASTED ZUCCHINI

1 medium zucchini. cut into halved rounds
1 T tamari or Bragg’s Liquid Aminos
1 t coconut nectar
1/2 T extra virgin olive oil (EVOO)
Ground blackpepper + seasalt (pinch)

SAUTÉED MUSHROOM VEGGO

1/2 cup brown onions (minced)
1/2 cup halved mushrooms
1/2 cup baby corn, halved lengthwise
1/2 cup broccoli florets
1 medium sized red bell pepper, cored, then sliced lengthwise
1 tsp SOPHIE’S  POWDER FIX ( see in my other post)

Ground black pepper + sea salt

1 T coconut oil

Here’s how I did it:

• Cook the quinoa according to instructions on package, except this time, you use VEGGIE STOCK, if using. Or just plain water. But throw in the cinnamon, cardamom, lemongrass and fennel in the water too. Let it cook. Once cooked, discard lemongrass, cinnamon stick and fennel bulb, strain, and let quinoa cool in a bowl. Add the chopped cilantro, mint, spring onions and mix throughly, slowly. Set aside
• While the quinoa is cooking, you can roaste the zucchini. In a bowl, place the half rounds of Zukes and add ij the tamari and coconut nectar. coat them evenly, then place on a baking tray lined with baking paper, and oven roast in 150 celcius for about 15 – 20 minutes. Watch them though. Don’t burn them. We just want them to dry a bit.Once done, put in a bowl and drizzle over EVOO, seasalt + blackpepper. Set aside.
• Heat pan and pour in coconut oil, once heated, sautée the brown onions and stir around until they have softened and released fragrance. Then put in the mushrooms, stir around, add in babycorn, keep stirring around, so the cook evenly. After a while add in the broccoli florets ( I added a bit of my torn kale leaves, just to clean up the fridge), stir around, add seasalt, blackpepper , and SOPHIE’S  POWDER FIX, at the end, throw in the sliced red bell peppers and turn of heat. Set aside.
• Now take a bowl and assemble. Put a bit of the quinoa, the sautéed mushroom veggo, then assemble the Zucchini, add in your choice of greens (I used romaine hearts, you can use whatever greens you like), sprinkle some almonds, and add slices of avocado. I also added some sourdough  smothered with my almond cashew cheese ( I bought from this super cool artisanal breadshop in Jogjakarta, Indonesia, look them up if you live in Indonesia, they do delivery it’s called KEBUN ROTI , they are also on instagram @kebunroti) 

The bread was just my last minute idea, since I was sooo hungry. I aslo added some bake tofu leftovers (you can bake tofu exactly how you did with Zucchini)

This salad already tastes so good anyway. The key is in the fresh minty lemony quinoa. You can always dress your choice of greens in balsamic vinegar if you want, or just plain EVOO+black pepper. Totally your choice what you do with it:)

PLEASE tag me if you try this Quinoa recipe. Comment here, or tag me on instagram @sophienavita!

PLEASE take the time to click into my newest YOUTUBE video about Guacamole .. it’s here https://www.youtube.com/watch?v=06S1TtU6WaU

PLEASE feel free to comment here, if you want to connect with me. Or leave an email !

Okay, I gotta go wash the dishes now. Remember, YOU ARE ENOUGH. 

I’M SORRY.

I FORGIVE YOU.

I LOVE ME.

I LOVE YOU.

THANK YOU.

Love, with broccoli in my hair…..

Soph!