17/52 Weeks of Gratitude

52 Weeks of More gratitude. More hope. More love. 

It was a super 'oh how i love to eat' week, which of course I adored.  There was much home food preparation and a few visits to my favourite cafe, Vintage Espresso, for their divine kale, grape, cucumber and apple juice, scrambled eggs, and a warming chai. It's such a comfy, chilled cafe with shifting furniture, ample reading material and a wholesome brekkie and lunch menu.

Earlier in the week I came home with an abundance of fresh produce from one of my favourite indoor market places in my neighbourhood. Like a traditional french market place there are various cafes, a florist, butcher, bakery, deli and fresh seafood situated around the edges. Smack bam in the middle is the fresh fruit and vegetables,  the heart centre of this vibrant little market place. My senses were treated to smells of freshly baked sourdough and heavenly cheeses whilst my eyes lingered on the goodness of whole organic pumpkins, purple carrots and dark green, crisp, spinach leaves.

Set up well for a week of preparing and eating well I made the most of it. I found avoiding shopping at a big supermarket  also helped me to get into the right mind frame to prepare food from scratch (it's amazing how many food aisles in supermarkets are dedicated to non fresh, packaged goods! Just an observation. I appreciate a tin of tomatoes and toilet rolls just as much as the next person!)

Here's a few simple whole food idea's for when you don't really want to bother with a recipe or spend hours in the kitchen preparing:

• I grilled fresh butterflied sardines for breakfast for the first time ever and was amazed at how simple it was. And they don't have that strong fishy smell of tinned sardines which is a bit of a turn off first thing in the morning. Drizzle with a little oil, lemon and fresh herbs such as parsley and basil and grill on medium to high for 2 minutes on each side. Done!  Devoured with avocado and baby spinach.  
• Roasted organic pumpkin with the skin left on. Scrub skin well, cut into half, then quartered and quartered again (yes it was a very large pumpkin). Drizzle with olive oil and bake on 200C for about 50 minutes. I then ate it as many times as possible throughout the week. Heated for breakfast with chia seeds and goats yoghurt. For dinner I chopped the pumpkin into smaller pieces and peeled off skin and heated up. Grate zucchini and saute in a little water and lemon until cooked. Heat a good slab of unsalted organic butter  in a fry pan, threw in 6-10 sage leaves and cooked for 2 minutes or until sage leaves and butter are brown. Toss pumpkin, zucchini and burnt sage butter over pasta. Add a squeeze of lemon and salt. Served 3.
• I still had pumpkin left over so I made pumpkin muffins- recipe to come soon. 
• For a quick dinner meal one night I stir-fryed onion, spinach, carrot and zucchini and tossed an egg through it. Served with lemon and tamari. 

I was too busy chopping, talking and eating with family to get the camera out. My kitchen also has terrible light so food photos at night are a big pain in the butt.

I also managed to fit in a trip to a fancy pants French restaurant on Saturday night with my sis and mum. The menu really was amazing. It was a heavenly experience of pinot gris, mixed olives, grilled barramundi with white asparagus, pureed eggplant, scallops and green beans. To finish off a heavenly chocolate pudding with vanilla bean cream and honeycomb. A slight veer to the left from the usual diet recommended by my naturopath!

A healthy food approach is not only about what food we put in our bodies but the state of mind we are in when we are eating it. Sharing a meal, laughing, feeling relaxed and being mindful all play a part in good digestion and good health. Food really is one of life's pleasures and I am grateful this week to have had the means and access to fresh and wholesome food. And to have been able to enjoy it with the best of company.

Linking up with Maxabella for 52 Weeks of Gratitude.

What's been happening in your week that you feel grateful for?