Dreary days, sporadic class hours and work deprive me of my sunshine and fresh air.
The burnt autumn leaves slowly descend from their former dwellings and scatter the damp ground below. They assume lifeless and crippled postures on the cement, premanently losing the ability to dance freely on their own. The indisposed trees left behind will stand dull and bare – shivering – and engulfed by thick grey air.
These barren images remind me of the encroaching winter months.
I long for the colors that Mother Nature lacks during this season. So, I cook, mix, and blend things to satisfy my colorful cravings…
Quinoa with Coconut, Maca & Fig Cream
1/4 Cup Quinoa (Cooked)
1/4 Cup Coconut Manna
1 T Maca Powder
4 Fresh Figs
Blend the Coconut Manna, Maca & Figs till creamy. Stir the cream into the cooked quinoa. I used fresh mango, dried goji berries & cacao nibs for the toppings.
Berry Quinoa Bowl
1/4 Cup Quinoa
1/2 Cup Hemp Milk
Frozen Strawberries & Blueberries
Bring the quinoa, frozen berries and hemp milk to a boil and then simmer for a half hour (or however long your package of quinoa suggets). Top with sliced banana, cacao nibs, a drizzle of peanut butter and agave.
Glowing Fruit Salad
Dragon fruit, star fruit, goji berries and raw almonds.
Creamy Curry & Butternut Squash Soup
Natural, healthy colors.