autumn Archives | Page 55 of 74

I’ve come to realize recently how much of my mood is affected by the weather. Has anyone else noticed this about themselves? I’ve always liked certain types of weather and seasons but lately I’ve noticed how much I thrive when I enjoy what’s going on outside. It has been so damn humid and disgusting in Houston over the past week that I haven’t even wanted to spend any time outside. To be honest, that is really hard for me because I love being outside. I find so much inspiration and renewal in nature so being holed up indoors has been a bit draining. And if I’m being totally honest, slightly depressing.

Since I can’t control the weather (as much as I may want to), and since I can’t move elsewhere anytime soon, I’ve been trying to focus more energy on the blog and into making plenty of fall-inspired foods. Since this is my major creative outlet at the moment, I’ve been investing more time and energy into the blogging process as a whole. I’ve noticed that this has really shifted my perspective and made me appreciate the space that I’ve created here for myself and others. Being creative and sharing in this space in this capacity is what truly lights me up.

I have a quote pinned on one of my pinterest boards that I revisit frequently because I’m currently in a process of evaluation and reassessment. I’ll share it with you here because I think it’s rather appropriate for this post and might offer you some insight if you are feeling stuck or uninspired:

“be who you were created to be and you will set the world on fire”

-St. Catherine of Siena

Since fall inspires me and lights me up, I’m bidding farewell to summer and sharing something I’ve been dreaming about making for months. These scones are actually an iteration of the first ones I sold at the farmers market back in Longview. Since I’ve left that part of me behind (at least for now), I decided to share the recipe with you here because who doesn’t want a gluten free/vegan scone recipe in their arsenal?! And, because I’ve been wanting to make it since seeing these 2 beautiful squashes in my CSA share , I’ve paired the scones with a homemade spiced butternut squash butter. It’s like apple butter’s quirky cousin with a whole lot of personality. If you don’t want to make your own puree like I did, you can buy some at the store or just sub in sweet potato or pumpkin puree for similar and delicious results. I’m ready for you fall!!

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Superfood Muesli (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Rolled oats and quinoa flakes form the base of this superfood muesli along with coconut, pistachios, pumpkin seeds, chia seeds, and goji berries. You can enjoy this vegan and gluten free muesli hot or cold depending on your preference!

So confession time… I shot these photos at last week but haven’t shared until now because every time I went to write the post, I stared blankly at the screen. Maybe it’s because my mind has been occupied with other things, or maybe it’s the heat, but for whatever reason every time I sat down to type, my mind was blank. And to be honest, it still is but I really wanted to share this muesli with you!

I love to make a big batch of this muesli and use it as the base for my overnight oats. It’s such a simple way to enjoy a filling breakfast during the hotter months without turning the stove or oven on. I like to combine this muesli 1:1 with nut milk and let it soak overnight. I usually go for either 1/3 or 1/2 cup as a serving. Right before I eat it, I like to mix in a bit of yogurt, maple syrup or honey, and top it with seasonal fruit. I hope you enjoy it!

Superfood Muesli

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Author: Courtney West
Total Time: 10 minutes
Yield: 7–8 cups 1x
Diet: Vegan

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Description

Ingredients

Units Scale

2 cups rolled oats
1 cup quinoa flakes
1 cup unsweetened dried coconut flakes
1/2 cup raw buckwheat groats
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup raw pistachios
1/2 cup raw walnut pieces
1/2 cup chia seeds
1/2 cup dried goji berries
1–2 tbsp cinnamon (optional)

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Instructions

Combine all of the ingredients together in a large bowl and mix to combine. Store in a large glass jar or airtight container. Makes approximately 7-8 cups. Shake/mix well before using.

Serving suggestions: You can soak your muesli overnight in coconut milk (or any other milk of your choosing) or juice in the fridge if you want it closer to a porridge consistency but I find letting it soak for 10 or so minutes while I cut up fruit to top it with works just as well. You can also use it as a hot cereal and cook it as you would oatmeal. Or, just pour a bit of hot water over it if you’re short on time. To make overnight oats, combine 1/3 to 1/2 cup of this mix with an equal amount of nut milk and set it in the fridge to soak overnight.

Prep Time: 10 minutes
Category: breakfast