winter

Cranberry Persimmon Baked Oatmeal

November 12, 2015 By Courtney West 1 Comment

Slow mornings are my favorite. They start with me lingering in the warmth and comfort of my bed, making plans for the day. Once I decide to finally leave the embrace of my covers, I quickly fling them off and take a full body stretch, my toes and fingers reaching in opposite directions, my limbs slowly accepting the movement. When my feet touch the carpet, I dig my toes in, feeling the grounding and support of the earth beneath me. The next steps lead me into the kitchen for a bit of warm lemon water. As I sip this simple tonic, I take stock of what’s in the kitchen and create plans for what I want to nourish me and get my day started.

This past Saturday was one of those slow mornings. It was cloudy and threatening rain making it easy to move slowly and deliberately. Instead of standing at the stove stirring a simmering pot of oats I decided to let the oven do the work so I could curl up on the couch and catch up on a bit of TV. A quick mix of oats, fragrant spices, coconut milk, and some fruit and I was quickly on my way to a hearty and satisfying breakfast.

I love this time of year because it means cranberries are in season and I can use them freely and abundantly. I love the little pops of tartness they add as well as the beautiful color. I decided to pair them with persimmons in this baked oatmeal as persimmons on their own tend to be a tad too sweet for me. Together the flavors balance each other out, plus the color combination is quite beautiful and fitting for autumn. With the holidays quickly approaching, I can easily see this claiming a spot in my breakfast rotation. Perhaps it can be a bookmark for your next lazy morning 🙂

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Fall Panzanella with Turmeric Dijon Dressing

November 7, 2015 By Courtney West 5 Comments

Meticulous actions soothe and comfort me. Maybe that’s why I like baking and cooking so much. It’s akin to free therapy. I get lost in the details and actions like peeling and slicing veggies, measuring and sifting flour, and stirring a pot for hours. My hands aren’t idle. They’re serving a greater purpose. The reward is the delicious and homemade food that I’ve created. All from scratch and made with love. It’s nourishing for both body and soul.

I take more time to eat and savor my food when I’ve gone to the trouble of making it with my own two hands. I want to enjoy every part of it, taste every component, and notice every texture. A meal is infinitely more enjoyable when I’ve made it in my own kitchen. There’s something to be said about enjoying the fruits of your labor. Perhaps that is why Thanksgiving is so enjoyable. It’s a completely homemade meal made by the hands of those you cherish and love.

After several days in a row of working away from home, I was feeling like spending some time in the kitchen. The result is this fall-inspired panzanella (i.e. bread salad) perfect for dropping temperatures and gracing your Thanksgiving table. It has more steps than a typical salad but it is so much worth the effort! Since I am always dissatisfied with store-bought gluten free/vegan bread, I decided to make my own the day before. If you feel like going this route, perhaps try this sage & toasted pecan boule I posted a couple of weeks ago. Or, you could keep it simple on yourself and use some good quality store-bought bread of your choosing. As for the butternut squash, I’ve seen peeled and diced butternut in the freezer section of some grocery stores so that will save you some prep time as well.

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