This post was created in partnership with Amano Foods
This weekend Sebastian and I are heading to Bowen Island. I am looking forward to the quiet greyness and the sound of waves, slow and peaceful, that will lull us to sleep. Time is different in these places. It laps up against you in a subtle rhythm, forward and backwards, less linear than city time, more prone to meandering and changing its mind. Walking is a meditation – the landscape feels forever and unchanging even as you pass different trees, rocks, and birds. It allows you to think in a way I never feel I can in the city. My mind feels freer and more able to shed its layers of presentation and identity. Everything is subtle.
I always find little breaks in routine to be necessary. It can be difficult to maintain a strong sense of self while working and existing in busyness and bustle. Sometimes you need a break to just be you for a minute. Getaways like this are often thought of as a way to reclaim creativity when you’re feeling lost. And while I completely agree that time away can spark new ideas, I also like to go into it with no pressure to find anything. It’s just a break, simple as that. Time to relax, talk, laugh, drink tea, read books, and go for long long walks to see the ocean. It is an opportunity to pay attention small things – the feeling of a word in your mouth, the sky at midday, a stray thought or pattern that’s been catching on the edge of your consciousness.
I’ve been doing yoga every morning since the beginning of this new year and it has been teaching me to find strength in myself – more mental than physical stamina to be honest. I am learning to let go of frustration and expectation and instead work within the moment that is bringing up those feelings. It’s a learning process that I have by no means perfected (can you ever perfectly conquer frustration?) but it is the first time in many years of on and off yoga practice that I feel connected to yoga in a physical and emotional way. I really feel the effects of a physical practice on my mental health and well being.
Since there is a long weekend coming up I thought I’d share some of the things I’ve been loving that might make your time off peaceful and cozy:
- Can’t stop listening to “Alaska” by Maggie Rogers (and also her tiny desk concert).
- Constantly diffusing this & this essential oil blend.
- Currently reading “Autobiography of Red” by Anne Carson. This book deserves an afternoon of your time and than many more read throughs and glances back to see what you missed the first time around.
- Absolutely loving this dark chocolate with sea salt & almonds.
- Drinking cup after cup of this lemon ginger tea.
- Working hard on maintaining my sourdough starter so I can make another gorgeous loaf using this recipe.
I hope you have a lovely week and weekend. Sending hugs. xx
A long weekend calls for this fancier, more elaborate kind of avocado toast.
I went into the creation process knowing I wanted to incorporate miso into avocado toast, but not quite sure how I was going to do it. At first I thought of a kind of miso butter that I would spread on the toast, but it just wasn’t sitting right with me. I spied a can of cannellini beans that I was planning on whipping into a hummus/dip situation and knew their soft, earthy flavour would pair perfectly with the miso.
I used Amano’s Aka miso for the white bean miso spread. The Aka miso is made from organic white rice and organic soy beans. It is aged longer than the lighter coloured miso you might be used to seeing. This gives it an even deeper umami flavour and really comes through when using it with other flavours. It’s one of my favourites because I find that sometimes lighter miso can get a little lost if you’re cooking with a lot of ingredients. This one is distinct and totally delicious. I highly recommend trying it.
So, the bread is toasted and spread with the creamy white been miso situation, topped with perfectly ripe slices of avocado, crispy sweet potato fries, black sesame, and finished with a sprig of mint.
Sure, it might take longer than your classic avocado on toast, but I promise it is worth it.
Avocado Toast w/ Sweet Potato Fries & White Bean Miso Spread
Serves 2 – 4 (depending on how much toast you want to eat)
- half of a sweet potato, sliced into thin fries
- oil, salt and pepper for baking
- 1 1/2 cups cannellini beans (or other white beans)
- 3 tbsp Aka miso
- 2 tbsp olive oil
- 1 tbsp water
- 1/8 tsp chili powder
- juice of half a lemon
- 4 slices of sourdough bread
- 1 ripe avocado, sliced
- fresh mint
- black sesame seeds
Preheat oven to 400. Toss the sliced sweet potatoes with a splash of olive oil (apprx 1/2 tbsp), salt, and pepper. Place them on a parchment lined baking sheet and bake for 25 – 30 minutes, until crispy.
To make the spread add the beans, miso, olive oil, water, chili powder, and lemon juice to a food processor. Blend on high until smooth and creamy.
To assemble toast your bread and top with white bean miso spread, sliced avocado, sweet potato fries, black sesame seeds, and fresh mint leaves. Enjoy!