Today’s recipe is one of the rare recipes that uses raw aubergine (and, yes, you can actually eat aubergine raw 🙂 ). I eat it with a salad or with cooked brown rice or quinoa and it’s delicious!
I’ve been thinking about doing a group programme on overcoming emotional eating for a while now and I realised, if it started next week, I’d be able to fit it in and people benefit from it before we leave on our trip in September.
It’s a brilliant programme (even if I say so myself!) and brings together wisdom and learning from many different angles to tackle this blight on women’s lives from a truly holistic perspective.
On another note, our wedding is only 2 weeks away. Time is flying! I’m feeling pretty organised and we’re getting happier and happier (as well as busier and busier!) as the time to marry and then go travelling for 2 years gets ever closer. We are both determined to reach the wedding in a state where we can enjoy it, so that’s keeping us grounded and taking care of ourselves and each other.
Who knew that manifesting a dream would feel like this! Exciting, detailed, real, scary, practical… Taking something from fantasy to reality requires more effort, direct focus and perseverance than I would have known. I feel like this is the first time I’ve done it really consciously and I’m fascinated by the effect it’s having on us both (namely: making us happy in a very gentle and grounded way). I’m not saying it’s easy all the time, because there have definitely been challenging times. We’ll know if it’s all been worth it in 8 weeks time!! Watch this space 🙂
Your thoughts are important …
If you feel inspired by today’s post and are excited to try the recipe after reading/watching it, please leave a reply at the bottom of the page . I love to hear from you!
Ratatouille – The Recipe
One for the weekend!
- ¼ of an aubergine (optional)
- 4 mushrooms
- ½ a red pepper
- 10 black olives
- 4 tomatoes
- 1 tablespoon of oregano
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- ½ date, pitted
- 2.5cm of fresh ginger
- 1 teaspoon of mineral salt
- 1 spring onion
Blend three of the tomatoes with the oregano, olive oil, lemon juice, date, ginger, salt and spring onion.
Chop the rest of the veg into 1cm pieces and marinade in the sauce for at least ½ an hour or overnight.
Keeps in the fridge for 24 hours.
Crossover meal cooked additions: baked potato/brown rice/tofu/feta/minced