Category Archives: Cookbook

Writing Goals: 5 for Winter

Here I will set my writing goals for the next few months as a way of creating an intention, only in this way will I follow through and prevent my inherent laziness!  As we approach winter and all that entails it seems to me a good time to write, to express fully what is burning inside and to make plans for the future while remaining firmly in the present. Setting these writing goals will help me to tap into that creativity.

Writing Goals -  bring back this creativity

Writing Goals – bring back this creativity

I’ve been a lax blogger in the last few months and while I can blame work and domestic issues the fact is I haven’t prioritised writing in any meaningful way, I haven’t taken the hints to write every day, to make time and focus, turn off the internet and lose myself in the written word for a while.

This is going to change. I feel it has to for my general sanity, so here I set my writing goals:

 

First of all I am going to take part in NaNoWriMo – the National Novel Writing Month – otherwise known as November.

The challenge here is to write a novel, from scratch, in the 30 days of the month. The target is 50,000 words, which is a lot considering the pace of London life and the social opportunities that always crop up.

I don’t even have an idea for a plot yet, although I’m thinking it might involve India.

So the first writing goal is to plan for, and then write a novel. Easy.

 

Number two on the list is to blog more regularly. Writing a journal is a good start but putting stuff out there makes me much less likely to become self-indulgent or lazy.

I’ve got several posts I could catch up on, although a lot of them are rather out of date now so it becomes a bit less easy to remember details. Still, I will set the writing goal of 1 blog post a week – minimum.

 

The third writing goal is to use my time more effectively. Get up earlier, stop wasting time on trivialities and spend it on writing, planning and doing practice that energises me.

My daily yoga practice for example has become something of myth and legend. I did practice this morning, and it was great, but I want to do that every morning and face the day rejuvenated.

So the goal is to rise at least an hour earlier than I need to for work. Practice and write before leaving the house. This in itself is what will give me the opportunity to reach the other writing goals in this list since carving out the time to write is the thing that I find hardest.

 

Four is to grasp new opportunities, and follow them through.

It seems simple but I don’t do it often enough. I have a nature that is calm, relaxed and perhaps to the outside seems unflappable but equally unlikely to get over-enthusiastic about things. Positivity is the key and pushing forward with projects that are important to me while only giving the time I absolutely need to for those that aren’t is crucial.

So being open to new things and experiencing whatever comes my way but also to set the time aside to NOT be distracted by messages, tweets and phone calls to actually do what I need to in the first place.

 

Finally, I want to make sure that the things I have going on already come to some fruition.

So, I will write more for the wonderful bods at Le Cool London, I will try to chase the Thai Cookbook that I spent quite a lot of time on last year, and I will continue to write for Weekend Notes, Recipe Yum and the like.

Stir Fried Fresh Beans and Red Curry Paste... Writing goals - publish the cookbook

Writing goals – publish the cookbook

I might never have mentioned I wrote a random e-book about Prince Philip last year and have a couple of others that I started work on, so they need to come to completion.

These are primarily my writing goals for the next few months. Write a novel. Do a minimum of one blog post a week. Keep writing on my existing platforms. Find new platforms. Write some ebooks.

I have other goals too. Learn to drive, speak Spanish, speak more confidently in public and create a lifestyle that allows me to do the things I love more regularly.

 

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Raw Food Masterclass Yuuga Kemistri

<a href="http://Click Here! ” target=”_blank”>meditationAsa Maria Bjornsdottir led this Raw Food workshop at Anna’s Kitchen in Tooting where we learnt how to make three dishes and a lot more besides…

Anything cooked over 48c will affect the enzymes so the benefit of raw food is that the good stuff remains intact. Eating an ideal balance of 75-80% raw food will improve skin and digestion.

The recipes we learnt were: Raw Creamy Spinach and Avocado Soup, Raw Spaghetti Marinara and Raw Yummy Apple Tart.

We started with the Apple Tart. Asa had already prepared the crust ingredients into an oily ball containing:
Almond flour (ground almonds), Medjool dates and a pinch of Pink Himalaya Salt.

We pressed this mixture into a tart base covered in cling film as tight as possible before adding the filling.
The blended mixture was made from apples, orange and lemon juice, vanilla powder, grated ginger and cinnamon.
On top of this we placed some thinly sliced apple which was cut using a rather fancy machine called a spiralizer.

You just push the apple through and out the other side comes a cored and very finely sliced swirl of apple flesh. This was marinated in agave syrup, vanilla, lemon juice and cinnamon before being placed on top of the filled tart.

Raw food desserts have a good reputation and this one didn’t disappoint. The “pastry” was delicious and more flavoursome than your average tart and the filling contrasted nicely, sweet, but not too sweet.

The soup was made in a blender and there was some discussion about the necessity for a super powered machine in order to break down the veg. I can understand this after my one attempt at making a green smoothie ended up with a drink that was not as smooth as I would have liked. The Kitchenaid Artisan was mentioned as a good one and although you could use a hand blender (called a magic stick in Iceland) it would be hard work.

The ingredients were as follows
Water
Spinach
Avocado
Celery
Garlic
Pinch of Pink Himalaya salt
Red pepper powder
Cumin
Cayenne Pepper

For a lighter soup you can add more spinach and for a creamier more filling dish increase the amount of avocado.

The finished Raw Food soup was topped with pumpkin seeds and a bit more red pepper powder and served cold (obviously).

It had a lot of flavour and tasted extremely healthy, so much so that each mouthful felt like it was cleansing my whole digestive tract. I wasn’t sure if I entirely liked it! Haha.

You could serve this with crackers or bread and Asa suggested an olive tapenade would go well with it as well.

The main course of Raw Spaghetti Marinara was delicious as well.
The marinara sauce was already partly blended and we made the courgette “spaghetti” using the spiralizer.

The Marinara sauce is made by whizzing together the following in a blender:

Red Bell Pepper
Celery
Soaked dried tomatoes (perfect to use lemon and olive oil)
Cherry Tomatoes
Garlic
Fresh Basil leaves
Fresh Rosemary
Fresh Parsley
Spring Onions
Celtic Sea Salt
Olive Oil
Date (optional)

Asa is an interesting and quite inspiring character. She doesn’t preach about raw food, lifestyle or any particular diet. She isn’t claiming that raw food is necessarily the way for everyone and pointed to around 80% raw being a realistic aim. She told us that she practices yoga and meditation and you can tell from her non-judgemental approach to diet that her spiritual practice and way of life lead to a balanced outlook.

Perhaps unsurprisingly I was the only man amongst a group of women who ranged from Raw food-curious to health food provocateurs. There were a lot of interesting questions and discussions about the benefits of various diets and supplements. Asa had a selection of products such as Raw Cacao, schzandra berries and purple corn flour.

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Chiang Mai: The Northern antidote. Guest Blog on TikiChris.com

I recently wrote a guest blog for Chris Osburn about my time in Chiang Mai, Thailand.

Tiki Chris

Tiki Chris

I met Tiki Chris at a Qype Mini Golf event he organised way back when. (The mini golf alas is no longer there, and Qype is barely standing but it is good to see that Chris is still blogging away and living the dream.)

He is a freelance writer and making it work as a living so I thought it would be a good idea to have a chat with him about how he makes that happen and see if he could give me some tips.

We caught up at the London Bloggers Meet up and I told him about my time in Chiang Mai and my thoughts about making writing into a living rather than a hobby. It’s a long slog and you won’t make a fortune but it can give you freedom and an interesting lifestyle were the key points I took from it.

Anyway, he’s a cool guy and we met for coffee to discuss possibilities and I ended up writing a guest post for him about my time in Chiang Mai working with Duang and the healthy side of the city.

I’ll hopefully contribute a few more short pieces for him about Chiang Mai as well in the coming weeks. It’s always good to get your work out to a wider audience and although this was more of an introductory bit I’m quite happy with how it turned out.

You can read my piece about Chiang Mai on Tiki Chris‘s blog here:

http://tikichris.com/2013/02/05/guest-post-chiang-mai-thailands-northern-antidote/

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Brown Rice Organic Bistro in City Life Magazine

I’m now ensconced in Bangkok and enjoying the amazing street food, food courts at posh malls and white linen dining at a great Italian place… of course..

Meanwhile the cookbook comes along and Brown Rice Organic Bistro gets a couple of mentions in the latest edition of Chiang Mai’s City Life Magazine.

Firstly appearing in the City Buzz section, marking the place as one of the up and coming locations for dining in Chiang Mai and then Duang providing one of the recipes from the book for the End of The World Party – Mixed Fruit Spicy Salad..

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Last “Special” dishes and party at Brown Rice/Organic Bistro

It was our last day of cooking, Wednesday, the day Duang closes the restaurant so he proposed that we cook all of the 10 remaining dishes. We didn’t quite achieve that but we certainly made enough to feed the friends that I invited along…

Next step is to tidy up the manuscript and then approach publishers (Duang has worked with one before).

Exciting times, although I couldn’t rest on my laurels too much since I had to dash over to Laos to renew my visa.

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