Happy weekend, folks! I’m really looking forward to this one in particular as not only is it a 3 day weekend for us (it’s a Bank Holiday in the UK), but in an unexpected twist it’s also going to be a warm and sunny once again. Yay! This hardly ever happens. I am stoked. Tomorrow Duncan and I are going to a walk followed by a picnic with a local vegan and vegetarian meet-up group and on Sunday we plan to cycle to Bath alongside the leafy Bristol-Bath bicycle path that we count ourselves lucky to live near. Happy days!
This past week has been fairly good with the exception of one ‘hairy’ day, on Monday. Despite constant clouds, I managed to shoot three recipes this week, which means I am one step closer to being prepped for our Greek holiday. I’ve resumed doing meditation and yoga daily again and I run every second (or sometimes third) day, the cocktail of activities that has a visible impact on my mental health and stops me from turning into a pumpkin 😛 . I’ve also started looking into some activities to take up in an effort to meet some like-minded people. Duncan is talking me into trying wall climbing and we decided to sign up for a course of Lindy Hop dancing in October. I am excited about both as I have never attempted either. It will be both exciting and humbling to learn something completely new. It’s time for another seasonal recipe today! Today’s star ingredient is beautiful ruby red beetroot that is at its peak in August and so it would be rude not to incorporate its earthy loveliness into a dinner. I made a simple yet delicious beetroot risotto with tiny little cubes of beetroot cooked in the rice and sweet and sour, balsamic glazed chunks on top. The whole thing is brought together with dollops of creamy vegan ricotta cheese which, although optional, are highly recommended. It really takes this dish to another level and it is super easy to make also – here is the recipe for it if you fancy giving it a go. I hope you’ll enjoy both and have a lovely weekend. x
