Archive for October 2019

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reading time: 3 min

Since fall and winter are the ultimate for nourishing and warming comfort food here's another one of my personal go-to recipes! Autumnal oven-roasted crispy fennel with tofu (my favourite way to eat fennel so far), brown lentils and smoky potatoes wedges.

This is not only a delicious hearty meal, but also another great example of combining all three essential food groups: carbs (potatoes, fennel), fats (oil, p.r.n. walnuts), and protein (lentils, tofu).

TIP: If you don't have any fennel at hand, you can adjust this recipe by using Brussels sprouts OR kale OR red cabbage instead. For the kale and red cabbage I would advise to cook it separately, as I don't think it will cook well in the oven.

reading time: 1 min

I can never settle for an all-time favourite season, but I do love especially the phases of transition in the year.

Whereas spring brings the sweet promise of soft sun rays and blossoming life, autumn is such a bitter-sweet and magical time. A time of hot cocoa and fantasy books, of snuggling against chunky knit sweaters and nibbling nut-infused chocolate whilst watching the first Halloween themed movies, as the leaves are beginning to rust and turn yellow, red and rusty brown, ready to fall and scatter.

There's something thrilling and wonderful about the turn of the seasons. It gives me a frisson of excitement and of melancholy at the same time, as the last warm breath of summer fades away and the days become darker and colder. It is the time of stormy nights and foggy mornings, but also of golden September light filtering through the whispering canopy. And it makes me want to be writing, or reading, and snuggle up in my favourite hoodie.

Perhaps I am biased. Born in late September, right at the fall equinox, I am and will always be an autumn child by birth. Here's to you, autumn! 🍁

reading time: 2 min

Cold seasons call for comfort foods. One of my personal favourite foods that comes with a lovely flavour combination of sweet, salty and sour is a somewhat middle eastern inspired plate of curried glazed carrots, cooked red lentils and coconut millet with raisins.

It doesn't take long to put together, it's rich in different flavours and textures, and – as I'll explain further down – it makes for the perfect example of the "plate method".

What is your favourite comfort food?

reading time: 2 min

This time of year! The air is crisp, but the sky is clear, the sun is warm, and the colours are breathtaking. One of the things I love about Autumn is all the wonderful craft materials you can collect outside while you're out on a tranquil Autumn walk: pretty leaves, pinecones, acorns, pumpkins, and of course: chestnuts. The chestnut tree is native here in Germany, so during fall you find them everywhere.

I'm sure you have all at one point in your life filled your pockets with chestnuts (or conkers, as the Brits say – I love that word) and maybe used them as part of an autumnal tablescape or made chestnut animals with your kids.

However, I like to use them for something different. Liquid laundry detergent.

Yes, you've read right: detergent from chestnuts. It's simple to do, it's ecological, it's super cheap, and most importantly it works! It is truly a gift from mother nature :)

In this blog post I want to share with you how I make my year-long supply of natural, FREE laundry detergent – made from just horse chestnuts and water!

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THIS IS ME

Well, hello! My name is Maisy (pronounce: macy) and I’m the creative spirit behind this blog. You are welcome to join me on my journey to a more natural, slow-paced & healthier life!