Sunday, December 9, 2018

Snaefellsnes Peninsula, Iceland

This summer we visited Iceland for the second time, on our first trip to Iceland 6 years ago, we went to Reykjavik and then drove the Golden circle, a popular road trip taking in Iconic Volcano scenery, a huge water fall and some geysers and stayed on a horse farm in the South. This time we settled on the Snaefellsnes peninsula. This is a great destination if you don't have long in Iceland and a pretty easy drive from Reykjavik. Also its not as busy and full of tourists as the golden circle area. 

Saturday, November 3, 2018

Chipotle Spiced Pumpkin Soup

It's that time of year, when the days shorten and the nights get cooler. Soups are nourishing and comforting and make great leftovers, Heres a nice recipe for a chipotle spiced pumpkin soup. Also in Other exciting news I am working as a registered dietitian again, I joined Debra Benfield an amazing and experienced dietitian with a private practice, Here are the details - Body in Mind Nutrition. Its lovely to work again after being home with the kids for the past 10 years, I was nervous but great to learn new things and support folks in their journey to health and peace with food.

Monday, October 15, 2018

Zucchini with Mint

This is a super simple recipe, also inspired by Italy. I wasn't sure when I sure it on the menu as to be honest I don't use mint much in cooking but its so nice this way.


  • one medium yellow squash and one zucchini diced.
  • 2 gloves of garlic thinly sliced.
  • 1/2 a red onion sliced.
  • a dash of olive oil.
  • a handful of fresh mint thinly sliced.
  • salt and pepper to taste. 
  • 1/2 tablespoon of white balsamic vinegar.

  1. heat a little olive oil and sauté the onions and garlic for 4 minutes 
  2. then add the squash and zucchini and sauté with a little vinegar as the zucchini cooks add a little salt (1/2 teaspoon) and pepper to taste and mint.
  3. will take about 15 minutes to cook.
  4. serve as a fresh vegetable side dish.

How do you like to use mint?

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Thursday, September 13, 2018

Matera, Italy

This summer we visited Italy with my Mum and Dad and stayed a couple of days in the Ancient city of Matera in the South. I was blown away by this beautiful city, it is said to be the third oldest inhabited city in the World and people have lived in the Sassi - cave dwellings carved into the rock of the gorge for 7000 years. Due to clever engineering and water conservation they collected water from natural springs in the upper plains and rain water as it followed into the gorge storing in underground chambers and cisterns in the cave houses. The area is very hot and dry and without this genius way of water collection and storage human life here would have been very hard.

People still lived in the caves until the 1950's and even got water from the wells. But now the old part of the city is a collection of hotels, shops, museums and restaurants. 

With its cobbled streets and many staircases its like stepping back into Biblical times and although I haven't been folks say it looks a lot like Israel. 

We stayed in a cave for a couple of nights what an adventure and inside it was wonderful and cool and gave a welcome break from the pounding mid afternoon sun. 

Monday, August 13, 2018

Spaghetti with Squash Blossoms

On a recent trip to Italy we ate in a great restaurant in Rome, I had spaghetti with squash blossoms it was wonderful and was eager to re create it on my return home. As summer winds down if you have a garden why not try this wonderful dish, its good to pick the blossoms just before cooking as they wilt very quickly. 

One thing we always try to do while traveling is to stay in B and B's or now use Air B and B and farm stays its a delightful way to meet locals and learn about local food culture. One such place was Arco di pepe b&b in Trani, the hosts were so friendly and with the help of google translate on their phone we were able to communicate somewhat. They have a cute little farmstead, with a couple of goats, a horse, a few chickens and a garden, with olive and fruit trees, flowers and vegetables. They even make their own extra virgin olive oil. See below for a fun clip of them chatting to my parents as they were preparing zucchini stems to make with pasta. Did you know that these were edible? I didn't! love that Italians cherish food in season and use almost every part of the plant in their cooking.


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