Moroccan Lentil Stew

It may be late March here in Tallinn Estonia, but winter has made yet another come back! Though the floating snow lacks the charm it had in late December, I have decided to take advantage of the chilly mood to keep enjoying my soups and stews.

This has by far been my favorite go-to stew this winter season- and I apparently now the Estonian spring season too. It has filled both home and belly with colorful aromas and flavors that brighten up the cold, grey days and send your taste buds on a quick vacation to Morocco.

So let’s get started.

Step one, gather all your ingredients.
Step two, turn on your favorite podcast and chop away. My favorite thing to do when I have a lot of meal prep or chopping is to binge my favorite podcast episodes.
Once everything is chopped and ready to go, heat up some olive oil on medium high heat.
Sauté the onion and garlic until onions are soft and translucent. Stir frequently so the garlic doesn’t burn.
Next, stir in the sweet potato and carrots until evenly coated with oil and cook for about 3-4 minutes.
Now add the tomato sauce and spice, stir together so the spices are evenly distributed and cook together for about 1-2 minutes.
Then pour in the lentils and cook together for 1-2 more minutes. Keep stirring frequently so the spices and lentils don’t burn.
Now add 5-6 cups of water ( or until the water just covers the vegetables and lentils) and 4-5 cubes bullion (one cube less than the cups of water).
Bring to a boil, cover and then lower to a simmer for about 30 minutes.
Once it’s finished cooking, you can eat it as is or you can pour a bit of your favorite milk and pulse it with a purée machine to make it extra creamy.
If you want the soup to be more runny just add more water or milk.
And the best part, as always, garnish, eat up, enjoy with a friend or two, or store in the fridge for later.
Moroccan Lentil Stew 

Ingredients:
- 1 onion diced
- 2-4 garlic cloves minced
- 2 medium sweet potatoes chopped
- 5 large carrots chopped
- 400-500g green lentils
- 4-5 cubes bullion
- 5-6 cups of water
- milk of choice (optional)
- jalapeños (optional)

Instructions:
1. Chop and mince all of your vegetables.
2. Heat up some olive oil on medium high heat.
3. After oil is heated, sauté the onion and garlic until onions are soft and translucent. Stir frequently so the garlic doesn’t burn.
4. Next, stir in the sweet potato and carrots until even coated with oil and cook for about 3-4 minutes.
5. Now add the tomato sauce and spice, stir together so the spices are evenly distributed and cook together for about 1-2 minutes.
6. Then pour in the lentils and cook together for 1-2 more minutes. Keep stirring frequently so the spices and lentils don’t burn.
7. Now add 5-6 cups of water ( or until the water just covers the contents) and 4-5 cubes bullion (one cube less than the cups of water).
8. Bring to a boil, cover and simmer for about 30 minutes. 9.
10. Once it’s finished cooking, you can eat it as is or you can pour a bit of your favorite milk and pulse it with a purée machine to make it extra creamy. If you want the soup to be more runny just add more water or milk.
11. - OPTIONAL: garnish with jalapeños, cilantro, sour cream or any other fitting extra you can think of.

Shakshuka

Everyone knows that I love living in Tallinn. It’s a beautiful, bustling city, full of life and culture as well. It is also home to a vibrant and ever-developing culinary and coffee scene. One thing it lacks, however, is good Mediterranean and Middle Eastern food. To some degree, I have given up all expectations of enjoying the flavors of home here. However, there was one remedy for my homesick belly and that was enjoying some of my Israeli flatmate’s leftovers. She may not have been one for spending her days in the kitchen, but nonetheless, she had a few recipes from home that sustained both of our cravings for home. One of them, you guessed it, was Shakshuka. While Shakshuka is not a Cypriot dish it still carries remnants of the Med in its spices, ingredients, and style.

There came a day when my dear flatmate stepped into her next chapter in life, and the days of eating her leftovers were over. Though she may have moved on, my cravings did not. And so it was time, to learn for myself how to make this beautiful, simple, tasty, and nutritious dish. After reading through several recipes and making personal minor adjustments, this is what I came up with.

Step 1. Gather your ingredients.
  • olive oil
  • 1 1/2 teaspoon cumin seeds
  • 1 diced onion
  • 2-3 garlic cloves minced
  • 1 bell pepper chopped into small pieces
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 2-3 tablespoons tomato paste
  • 1/2 teaspoon honey
  • half a cube vegetable bullion
  • 1 can chopped tomatoes
Next, dice your onion.
Mince your garlic.
Chop your bell pepper.
Heat up 2-3 tablespoons of olive oil in a medium sized pot on high heat.
Once the oil is hot, toss in the cumin seeds and stir for 30 seconds to a minute. (You can test if the oil is hot enough by throwing in a couple of seeds. If the seed sizzles in the oil it is ready.)
Add the onion, garlic and bell pepper. Let it cook for 2-3 minutes stirring occasionally.
Add the spices, tomato paste and honey. Cook for 1-2 more minutes.
Next, add the canned tomatoes and mix so everything is evenly combined.
(I like to pour just a bit of water into the empty can of chopped tomatoes, swirl it around to get any bits stuck to the side and add it to sauce to make it a little more runny.)

From here you can either store the sauce in a jar in the fridge and have it on hand for a quick meal on a busy day, or continue to the next step if you are already hungry.

Add about 1/3-1/2 the mixture into a small pan. Heat on medium-high heat.
With a spoon create two little craters for your eggs.
Crack two eggs into the little craters.
Cover and bring the heat to low. Let cook for 3-5 minutes or until the egg whites have set.
Garnish with feta and fresh parsley or coriander leaves and eat with a side of warm pita- I have yet to find real fluffy pita in Tallinn. If you know the secret, do share.

And there you have it! A delicious simple Shakshuka recipe. I’m not sure I’d go so far to say it’s the real deal, but I think we got pretty close.

Recipe

Ingredients:
- olive oil
- 1 1/2 teaspoon cumin seeds
- 1 diced onion
- 2-3 garlic cloves minced
- 1 bell pepper chopped into small pieces
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 2-3 tablespoons tomato paste
- 1/2 teaspoon honey
- half a cube vegetable bullion
- 1 can chopped tomatoes

Instructions:
1. Heat 2-3 tablespoons of olive oil in a medium sized pot on high heat.
2. Once the oil is hot, toss in the cumin seeds and stir for 30 seconds to a minute. *
3. Add the onion, garlic and bell pepper. Let it cook for 2-3 minutes stirring occasionally.
4. Add the spices, tomato paste and honey. Cook for 1-2 more minutes.
5. Next, add the canned tomatoes and mix so everything is evenly combined. *
6.Let it all simmer together on medium low heat for 10-15 minutes or until the bell peppers are soft.

- From here you can either store the sauce in a jar in the fridge and have it on hand for a quick meal on a busy day, or continue to step 7 if you are already hungry.

7. Add about 1/3-1/2 the mixture into a small pan. Heat on medium-high heat.
8. With a spoon create two little craters for your eggs.
9. Crack two eggs into the little craters.
10. Cover and bring the heat to low. Let cook for 3-5 minutes or until the egg whites have set.
11. Garnish with feta and fresh parsley or coriander leaves and eat with a side of warm pita.

* Notes
2. You can test if the oil is hot enough by throwing in a couple of seeds. If the seed sizzles in the oil it is ready.
5. I like to pour just a bit of water into the empty can of chopped tomatoes, swirl it around to get any bits stuck to the side and add it to sauce to make it a little more runny.

Than a Thousand Elsewhere

The last couple of Sundays I’ve finally been able to make it to church. I always treasure these free Sunday mornings. Being in a space that is hungry for God and eagerly welcomes His presence refreshes my heart like nothing else. I am so grateful for the people who live out their faith so purely making the church what it was meant to be. I know not everyone’s experience of “church” is so life-giving, but God’s presence always is.

Yesterday before the sermon I read David’s Psalm, 

“One thing I ask from the Lord,

   this only do I seek:

 that I may dwell in the house of the Lord

   all the days of my life,

 to gaze on the beauty of the Lord

   and to seek him in his temple.”

-Psalm 27:4

As I meditated on David’s beautiful desire to be in God’s presence I couldn’t help but wonder, what he would have thought if someone had told him that one day we, our bodies, would be called the Temple of God. His longing to be in God’s presence would ultimately be satisfied by God’s presence in us. His desire for God would only be matched by God’s desire for us. 1st Corinthians says, 

“Do you not know that your bodies are temples of the 

Holy Spirit, who is in you,”

1 Corinthians 6:19

Some might be tempted to think, ‘Who needs the church if I have God within me?’. But again in Corinthians, the author Paul lays out that we are God’s temple not only individually, but also collectively.

“Don’t you realize that all of you together are the temple of God 

and that the Spirit of God lives in you? ”

1 Corinthians 3:16

Therefore, we are the building blocks of His kingdom, alive to live and reflect His holiness, beauty, and goodness, and Christ is our cornerstone.

“You are coming to Christ, who is the living cornerstone of God’s temple. He was rejected by people, but he was chosen by God for great honor. And you are living stones that God is building into his spiritual temple. What’s more, you are his holy priests. Through the mediation of Jesus Christ, you offer spiritual sacrifices that please God…

…you are a chosen people. You are royal priests, a holy nation, God’s very own possession. As a result, you can show others the goodness of God, for he called you out of the darkness into his wonderful light.”

1 Peter 2:4-5, 9

During our time of worship at church, we sang that good old 1995 Matt Redman song, “Better is One Day”. The lyrics are inspired by Psalm 27. They go as follows,

“One thing I ask, and I would seek, to see Your beauty,

To find You in the place Your glory dwells

Better is one day in Your courts

Better is one day in Your house

Better is one day in Your courts

Than thousands elsewhere”

My heart was full as I sang the words surrounded by my brothers and sisters, an imperfect people bearing the Spirit of a perfect God. I gazed on His beauty displayed in their lives, all while looking forward to the day when we will truly be able to gaze on Him, face to face in a perfect and whole kingdom; a place where His presence is the most obvious and tangible thing. But even now it is true, that one day in His presence is better than a thousand elsewhere. 

And as our hearts long for Him the way He ever-longs for us, may we display to the world the wonder of His love and the truth of who He is.  

Pumpkin Spice Granola

As summer clothes are officially packed up for the year, pumpkin spice returns to the front of the spice rack. Pumpkin spice is definitely something that makes embracing the dwindling temperatures of autumn a little easier. Another thing that brings me a lot of joy, in any season, is some tasty granola. I recently bought a cheap pack of granola from the store and was shocked and how sweet and artificially tasting it was! The only solution to this (unless I wanted to spend 10 euros on the fancy all-natural stuff) was to make my own. So if you are also a granola lover on a budget, this recipe is for you!

First, you’ll need to gather your ingredients :
  • 1 1/2 cup (180g) rolled oats *
  • 1 cup (130-150g) mix of seeds or nuts of choice
  • 1/2 cup (75g) raisins – optional
  • 1 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 3/4 teaspoon pumpkin spice*
  • 1/3 cup (115g) honey
  • 2 tablespoons oil (optional)

*not instant oats

*if you don’t have pumpkin spice, you can make your own with this recipe, or substitute it with more cinnamon.

Add everything to a big bowl.
Mix altogether.
Pour into a baking dish lined with baking paper. Bake at 150’C (300’F) for 30-40 minutes, stirring half way through.
Let it cool completely before crumbling it with your hands.
Store in a jar to save for yogurt bowls, porridge topping, or to eat as lil’ snack for later.
Pumpkin Spice Granola:

Ingredients:

1 1/2 cup (180g) rolled oats*
1 cup (130-150g) mix of seeds or nuts of choice
1/2 cup (75g) raisins - optional
1 teaspoon salt
1/2 tablespoon cinnamon
3/4 teaspoon pumpkin spice*
1/3 cup (115g) honey
2 tablespoons oil (optional)

*not instant oats
*if you don’t have pumpkin spice, you can make your own with this recipe, or substitute it with more cinnamon.

Instructions:

1. Preheat oven to 150’C (300’F).
2. Add everything to a big bowl and mix altogether.
3. Pour into a baking dish lined with baking paper. Bake for 30-40 minutes, stirring half way through.
4. Let it cool completely before crumbling it with your hands.
5. Store in a jar to save for yogurt bowls, porridge topping, or to eat as lil’ snack for later.

What is the Church?

This article was originally written by my sweet papa for the Pals Magazine in Cyprus. But it was too good not to share. Enjoy!

Question. Somebody invites you to come with them to their church. What’s the first thing that pops into your head? If you answer with a resounding ‘absolutely not!’, I bet there’s some history behind yourresponse.

I remember quite vividly such an invitation when I was hitchhiking in California in the late 80’s. I was around 20 years old and trying to get home from San Diego to L.A. I was broke, alone and strung out on drugs,again. One of the people who picked me up was a Christian who genuinely thought that going to church with him would be a good idea. I didn’t need to think about it. Absolutely not! My mom had raised me Catholic as a boy. I walked away from church and God in my teens in pursuit of all that life had to offer. To me those two things, life and church, were mutually exclusive. Irreconcilable. The idea of ‘me’ in ‘church’ was inconceivable. Not only was there no attraction whatsoever for me, I knew I wouldn’t have felt worthy or welcome. 

People steer clear of churches for lots of reasons. Some good, some bad. If, like me, it’s simply because you know you’d feel miserably out of place, that’s fair enough. Possibly you’ve already ‘tried’ church and seen firsthand the infighting and politics that sometimes tears them apart.Perhaps someone at work or a neighbor who considers themselves a Christian has forever soured your opinion of church by their actions and attitude.

After 25 years in church ministry, I’ve heard most of the reasons why people have been turned off of church. Betrayal and broken trust. Corruption and control. Financial and sexual failures. Antiquated ideas and approaches to modern problems. These are all real issues that give realreason to the question of why going to church is worth bothering with.

Without excusing any of the church’s breaches, I believe at the heart of many peoples struggle with the church is their very concept of what it is. In fact, my usage of the term ‘church’ in this article hasn’t really been a biblical one, but a secular one. At some point in history, probably as the church became more institutionalized, a gross misconception emerged. Church became known as a place where only ‘good’ or ‘godly’ people gather. Christians inadvertently became known as people who think theyare better or holier than everyone else. As the church’s walls grew higher, the divide between the ‘church’ and the world widened. With that kind of reputation, it is inevitable that the church would fall and its sins would provide a huge bullseye for anyone looking for an excuse to reject it.

If you are among those rejecting the possibility that the church has any relevance in your life, or in the world today, I’m asking you to consider a couple things before you turn the page. 

First of all the church is not a ‘place’ at all, but rather a ‘people’. The Greek word for ‘church’, Εκκλησιά, or Ecclesia, means ‘to be called out’, or ‘the ones who are called out’. Jesus adopted this word to describe the experience and character of those who followed Him. Jesus calls out His followers, whether then or now, from their old lives into a new life of faith. 

Jesus’ original church, or ‘called out ones’, weren’t the religious elite or the rich and powerful. They were normal, everyday people, including coarse fisherman, despicable tax-gatherers and ostracized prostitutes. He so identified with the common man that Jesus’ enemies accused Him of being a ‘a glutton and a winebibber, a friend of tax collectors and sinners!’’. Jesus wasn’t a reclusive religious fanatic, but an approachable merciful Savior. He said, “Come to me, all you who are weary and burdened… I am gentle and humble in heart, and you will find rest for your souls.” Gentleness, humility, kindness and grace were the distinguishing marks of His life.  One of my favorite references to Jesus’ character states, ‘A bruised reed He will not break, and smoking flax He will not quench.” Jesus broke every religious and social norm in His day to set people free from their burdens of sin, shame and defeat. He is the good Shepherd who ‘left the 99 to find the lost one’.

His church, the real church, the Biblical church, will live and love like Him. Jesus called His church to Holiness, but not the kind that sequesters them in impenetrable fortresses, far removed from reality, but the kind that lives in the world, living out His love, grace and compassion.

It is a tragedy that a lot of what the world calls ‘Christianity’ today looks and acts so little like Jesus. I believe He gives you permission to reject whatever doesn’t reflect His character. After all, Jesus told his followers, “the world will know you’re my disciples by your love…’ Where you don’t find it, it’s not likely Him. But where you do find it, there you will find the real church. 

Jesus has always, only, had one church. It is the one that looks like Him. 

It was more than 25 years ago that Jesus found this lost sheep in a jail cell and changed my life radically. He freed me of my addictions, my loneliness and shame. Not long after that I found Jesus’ people, the truechurch, the global community of believers which I’ve had the profound privilege of being a part of ever since. Today, the idea of life and church being separate is inconceivable to me. After all this time I am still amazed at the faithfulness, humility and gentleness of His people.

We are so very far from perfect. But we seek to be like Jesus. We fail. We fall. By His grace and the help of His Spirit we pick each other up and push forward, reaching out to those around us with His love. 

If I haven’t changed your mind about the importance of the church, I pray I’ve at least provided some clarity about what it is and is not. But if I havechanged your mind, even a little, then maybe now you’ll consider my invitation…

Would you like to come to church with me?

Poké Bowl 101

The poké bowl. Before I even begin, I just want to say, don’t be alarmed by the amount of ingredients. There are a lot. But they’re all pretty basic and cheap. Some are great pantry staples to have too! Meaning once you buy them, you won’t have to think about it again for a few months.

Poke bowls were my go-to meal when I was recovering from Covid. I made a shopping order, meal prepped, then ate this literally everyday for lunch. It was so easy, so tasty, packed with all the goodness my body needed. I loved it and it loved me. So I wanted to share it with you! Let’s get started.

This recipe has three sections. The rice, the extras, the sauce. This recipe makes about 4 poké bowls.

The Rice:

  • 1 cup Sushi rice (180g)
  • Sushi rice vinegar (60g)
  • Sugar (10g)
  • Water

The extras: (be creative)

  • Diced tomatoes (300g)
  • Diced cucumbers (1 large)
  • Shredded carrots (2 medium)
  • 1 can Sweet corn
  • 1 can Peas
  • 1 can Kidney beans
  • Spinach (150g)
  • 1 small head Red cabbage
  • Pickled ginger
  • Hard boiled eggs
  • Other ideas, avocado, tofu, kimchi, seaweed, toasted nuts, salmon, chicken, other greens etc..

Sweet Chili Mayo Sauce:

  • 4 tablespoons Mayo (I used vegan mayo)
  • 4 tablespoons Sweet chili sauce
  • 4 teaspoons Apple cider vinegar
  • 1 teaspoon Minced garlic

Start with the rice because it will need time to chill.

Rinse 1 cup of rice and add to a sauce pan. Then add water so it sits just a couple centimeters above the rice. Bring to a boil, cover, then lower to simmer for 15 minutes. Remove from heat and let sit (with lid on) for about 5 minutes.
When the rice is done pour about 4 tablespoons of Sushi Rice Vinegar and 2 teaspoons of sugar into rice and stir.
Move to a new dish and let it chill in the fridge (30min) or freezer (20min) until cold.
While the rice is cooking, start rinsing all the canned stuff and store in containers.
Wash, chop, dice, shred all the veggies.
For the sauce, mix together 4 tablespoons of sweet chili sauce, 4 tablespoons mayo, 4 teaspoons apple cider vinegar, and 1 tsp minced garlic. Just keep mixing until smooth. May take a couple minutes.

Also prep whatever protein you want to use. I boiled medium eggs for 7 minutes then immediately soaked them in cold water.

Time to assemble!
Ta-da! Now just put lids on all the leftovers, pop it in the fridge, and your ready for at least 3 more meals!
Poké Bowl 101

Makes 4 Bowls

Sushi Rice
- 1 cup Sushi rice (180g)
- Sushi rice vinegar (60g)
- Sugar (10g)
- Water

Extras
- Diced tomatoes (300g)
- Diced cucumbers (1 large)
- Shredded carrots (2 medium)
- 1 can Sweet corn
- 1 can Peas
- 1 can Kidney beans
- Spinach (150g)
- 1 small head Red cabbage
- Pickled ginger
- Hard boiled eggs
Other ideas, avocado, tofu, kimchi, seaweed, toasted nuts, salmon, chicken, other greens etc..

Sweet Chili Mayo Sauce
- 4 tablespoons Mayo (I used vegan mayo)
- 4 tablespoons Sweet chili sauce
- 4 teaspoons Apple cider vinegar
- 1 teaspoon Minced garlic

Instructions:
1. Rinse 1 cup of rice and add to a sauce pan.
2. Then add water so it sits just a couple centimeters above the rice. Bring to a boil, cover, then lower to simmer for 15 minutes.
3. Remove from heat and let sit (with lid on) for about 5 minutes.
4.When the rice is done pour about 4 tablespoons of Sushi Rice Vinegar and 2 teaspoons of sugar into rice and stir.
5.Move to a new dish and let it chill in the fridge (30min) or freezer (20min) or until cold.
6.While the rice is cooking, start rinsing all the canned stuff and store in containers.
7.Wash, chop, dice, shred all the veggies.
8.For the sauce, mix together 4 tablespoons of sweet chili sauce, 4 tablespoons mayo, 4 teaspoons apple cider vinegar, and 1 tsp minced garlic. Just keep mixing until smooth. May take a couple minutes.
9. Assemble it all together!

Cheat Curry to the Rescue

It’s time to do another on-the-run sort of meal. Over the last few months I’ve been finding myself getting home from work much later than usual. Being a professional ballet dancer already guarantees a huge appetite, but with an increased work load my desire to spend time cooking when I get home is very much non existent. So Curry to the rescue! It takes all but 20 minutes to have this delicious, hearty, healthy meal cooked and dished.

You’ll need…
  • 1 onion, diced
  • 3-5 cloves garlic, minced
  • 1 chicken breast. (Or for vegan options 1 can chickpeas)
  • 1/2 pack (200g) of frozen vegetables, defrosted
  • 1/2 jar (140g) favorite Indian curry paste. Mine is Tikka Masala *
  • 1 can chopped tomatoes (400g)
  • Coconut milk 60ml or to taste (optional)

* Make sure your curry paste is Indian not Thai. Thai curry paste only requires a little bit of paste and a lot of coconut milk and the Indian curry paste requires more paste and less milk.

The first thing you should do is sauté your diced onion and minced garlic on medium heat.
While your garlic and onion are softening up, chop your chicken into bite size pieces.
Cook the chicken on each side for about 1-2 minutes each. Don’t worry if it’s not cooked all the way through. It will continue to cook during the next steps.
Next add 200g defrosted veggies and half a jar (140g) of Indian curry paste. (Plus chickpeas if doing the Vegan option)
Mix together and cook for 2-3 minutes. Stir frequently so the paste doesn’t burn.
Next add the can of chopped tomatoes. Stir together and let simmer for 5-10 minutes, depending on how hungry you are.
You can eat the curry with or without coconut milk, but I definitely like the sweet, creaminess it adds. I stir in 1/4 cup (60ml) but you can add however much you want depending on how runny and how coconut-y you want the curry.
That’s it! Serve with a side or rice and your finished!
Cheat Curry

Ingredients:

1 onion, diced
3-5 cloves garlic, minced
1 chicken breast. (Or for vegan options on can chickpeas)
1/2 pack (200g) of frozen vegetables, defrosted
1/2 jar (140g) favorite curry paste. Mine is Tikka Masala *
1 can chopped tomatoes (400g)
Coconut milk 60ml or to taste (optional)

* Make sure your curry paste is Indian not Thai. Thai curry paste only requires a little bit of paste and a lot of coconut milk and the Indian curry paste requires more paste and less milk.

Instructions

1. Sauté diced onion and minced garlic on medium heat.
2.Add the chicken and cook on each side for about 1-2 minutes each. Don’t worry if it’s not cooked all the way through. It will continue to cook during the next steps.
3. Next add 200g defrosted veggies and half a jar (140g) of Indian curry paste.(Plus chickpeas if doing the Vegan option) Mix together and cook for 2-3 minutes. Stir frequently so the paste doesn’t burn.
4.Next add the can of chopped tomatoes. Stir together and let simmer for 5-10 minutes, depending on how hungry you are.
5. You can eat the curry with or without coconut milk, but I definitely like the sweet, creaminess it adds. I stir in 1/4 cup (60ml) but you can add however much you want depending on how runny and how coconut-y you want the curry.
6. Serve with rice. Enjoy!

Vegan Banana Bread

Everyone has to have a go-to banana bread! It’s just a must. This one I accidentally came up with over the summer and now it’s a new FAVORITE.

We had some really ripe bananas that had been sitting on the counter for days, desperately needing to be used. So I decided to wing a banana bread, and voila! It turned out to be one of those special moments when it came out perfectly on the first time round, and I happened to write it down too!

Now it is my go-to banana bread. Last month I made it almost every week! It’s super easy, it’s vegan, and only has natural sugar. Win, win, win.

One note: I do use honey, but as I know it’s a controversial topic among vegans, feel free to use Golden Syrup, maple syrup (haven’t tried it though) or brown sugar.

Ingredients :
  • 1 3/4 cup flour (250g)
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup (120ml) almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup vegetable oil (56g)
  • 3 medium or 2 large ripe bananas
  • 1/2 cup (155g) honey
  • Toppings – nuts, dried fruit, chocolate chips (optional)

Preheat oven to 175’C (350’F)

Mix together the dry ingredients.
Add apple cider vinegar to the almond milk, let sit for a few minutes.
Mash up the bananas.
Add all the wet ingredients together.
Combine the wet and dry ingredients.
Chop up some (optional) toppings.
Pour batter into a loaf pan or muffin cups. Add toppings. Bake loaf for 40-60 minutes. Or muffins 10-15 minutes.

Let cool in pan for 15 minutes before removing from the pan. Let cool for an additional 30 minutes or more to make slicing easier.

Share. Eat. Enjoy. I personally love to slather on some homemade pb and to sip on some black coffee. It’s an incredible experience let me tell you.

Blueberry Banana Overnight Oats (Vegan)

For all you oat lovers out there. If you haven’t tried overnight oats, you need to! It is THE PERFECT breakfast on the go. And it can give you an extra 15 minutes of sleep, which I know is precious to many. Make it it in the evening and it’s ready to be eaten in the morning. Or grab it on your way out the door and eat it at work. Either way, it’s ready at your convenience.

This summer my favorite overnight oat flavors were banana and blueberry. If these are your kind of flavors, keep reading to learn how to make this quick, 5-minute oatmeal concoction.

You will need:

  • 1/2 (45g) cup oats
  • 1/2 banana
  • 150g favorite blueberry yogurt (mine is Oddly Good)
  • 1/4c (60ml) almond milk
  • Handful of blueberries

That’s it! Let’s beginning.

Start by adding your oats to a small jar.
Then add the mashed banana.
Add the yogurt.
And 1/4 cup milk.
Stir all together.
Top with some blueberries.
Let it sit in the fridge overnight.
Good Morning! Ready to eat? Me too.
Blueberry Banana Overnight Oats

Ingredients:
1/2 cup (45g) oats
1/2 banana (mashed)
150g blueberry yogurt (I used Oddly Good yogurt)
1/4 c (60ml) almond milk
Handful of blueberries.

Instructions:
1. Add everything to a jar.
2. Mix.
3. Let sit in fridge overnight.

The Creator God

As Christians, one of our fundamental beliefs is that God is the Creator of everything. You and I included. To some is incredible, to some laughable, and to others scary. The other day in our girls’ bible study, a friend touched on John 1,

“In the beginning was the Word, and the Word was with God, and the Word was God. He was with God in the beginning. Through Him all things were made; without Him, nothing was made that has been made. In Him was life, and that life was the light of all mankind. The light shines in the darkness, and the darkness has not overcome it.” -John1:1-5

It’s insane to think that the Creator God would come down to His creation, but it’s even crazier that His creation would kill their own Creator.

I also recently read Psalm 33,

“For the word of the Lord is right and true; He is faithful in all He does…By the word of the Lord the heavens were made, their starry host by the breath of His mouth…Let all the earth fear the Lord;let all the people of the world revere him. For he spoke, and it came to be; He commanded, and it stood firm.” -Psalm 33:4,6,8-9

All of that is about Jesus; the Word, He is the way through which God creates and through which God speaks to us. He created and made Himself known through Jesus. Thinking about it leaves me kind of mind blown. I also love how cohesively the Bible ties these thoughts together even though these passages were written thousands of years apart by different people. Pretty cool.

As I contemplated the reality of this truth, It made me think more about people as His creation. The Psalm continues to say,

“From heaven, the Lord looks down and sees all mankind; from His dwelling place He watches all who live on earth— He who forms the hearts of all, who considers everything they do.” -Psalm 33:14-15

In the past, I have thought about the idea of us being His masterpiece. The Bible makes very clear that out of everything we are His most valued creation; that being because we are made in His image.

Even here, in these verses, it emphasizes intimacy in God “forming our hearts” and “considering all we do”. There is such nearness and tenderness to these statements.

Reading this has sparked something in me. If God loves me, His creation, so much, and if the same hands that formed my heart formed the one of my neighbors, it should ignite a sense of awe and wonder about people! If they are so loved and so treasured by God they must be worth getting to know and getting to serve! Wow, now not only do I want to see what God put in them, but I want them to know the same Creator I do, too! I want them to know how incredibly cool and unique they are and how loved and purpose-filled their lives are!

May our lives be totally overwhelmed by the beautiful reality that our Creator God is worth our worship and that our fellow creations are worth our love.

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