Five Things Friday
1.Inspiration found this week… A little minimal modern, and some warmer curated vibes… We’ve got some fun projects in 2020!
Via Colin King
Via Leibal
Via Heidi Caillier
Via E Homes Decor
2. I was recently gifted this watched made by Nordgreen, and I absolutely love it! I love that it’s petite in size, simple, and is beautifully made. When I saw it had been shipped, even though it’s from Denmark, it got here in a few days! If you’re looking for a last minute gift for someone special (or for yourself!), this watch is a good one. I know I’ll have it for years to come. Mine is the infinity black leather 32mm gold watch. For our followers, use the code SOCIALBITE from now until December 30th and donate a warm meal to a homeless person, you can also use the code LIGHTANDDWELL15 and receive 15% off any of their products! They currently have a deal for free shipping!
3. Both Karis and Krew had their Christmas Performances this week at their schools, and we happened to get a picture with Karis at hers. Even though young kids can feel like a lot energy and work, I don’t want them to grow up any faster than they already are! Watching them perform was one of the sweetest memories I have this season.
4. Recipe time from Aym’s is back this week! Here’s what she has to share:
Ok Molly and I are officially on the bandwagon…we are trying to eat more plant based. Fun fact: Molly and Aymee actually really like all plants, the kind you eat and the kind that you keep alive in your house. So making the shift has been going pretty well and we are always on the lookout for new yummy recipes! Here’s one we thought we’d share from down under in New Zealand. It’s actually from my favorite cafe (that happens to be vegan) called Little Bird. It’s a Cashew Mushroom Pasta…enjoy!
Creamy Mushroom and Cashew Pasta (recipe from Kelly Gibney)
Serves 2-3
250g portobello mushrooms, thinly sliced
Olive oil for sautéing
1 cup raw cashew nuts, soaked for 2 hours
1/2 onion, finely diced
2 garlic cloves, finely diced
1/4 teaspoon fennel seeds
3/4 cup unsweetened almond milk
3/4 cup vegetable stock
1/2 teaspoon porcini powder (optional)
250g gluten free pasta (I used Ceres Quinoa & Rice Pasta)
100g baby kale or baby spinach
Sea salt and cracked black pepper
Pumpkin Seeds
Method
Heat a spoonful of oil in a sauté pan over a medium heat. Add the mushrooms and a generous pinch of salt. Cook, moving frequently, until the mushrooms are glossy and tender. Set aside until needed.
Heat another spoonful of oil in a sauté pan over a medium heat. Add the onion and garlic. Cook gently until the onion is translucent and soft. Add the fennel seeds and cook for a further minute. Add the cashew nuts, almond milk, stock and porcini powder if using. Bring to a boil. Add 3/4 of the mushrooms.
Transfer to a high-speed blender and blitz until silky smooth. Season generously with sea salt and cracked black pepper.
Cook the pasta according to the packet instructions. Drain and toss through the greens. Stir through the mushroom sauce and remaining sautéed mushroom.
Divide between 2-3 plates and garnish with pumpkin seeds. Serve immediately.
5. This coming week is Christmas, and all I can think about is all that I have to be thankful for. I’m looking forward to spending the week with my family and close friends, and trying very hard to stay away from my inbox ;) and hopefully you can do the same!
Have a very merry Christmas!