muesli

Good Art Is Not What It Looks Like, But What It Does To Us.

Apologies for the spamming of posts – especially to my new daily growing followers (big thank you!!) but I needed to free up the storage on my phone.
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Hey Rick, if candy-filled streets aren’t enough to lure you to my homeland, I don’t know what are!
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I’ve always said we are so lucky to have Hagley <3
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This one’s for you Randy!image-png-32
Ducks chilaxing cos ’tis the season. image-1-png-20image-png-33
Bircher bowls from Posh Porridge for breakfast with my darling sister. image-1-png-21
Takeaway healthy salads from BearLion Foods for lunch at home with my annoying parents <3

Blessed is The Spot

Friends, I am SO happy to be home, to be with my family, to be driving, to be drinking pure tap water, and to be in an English speaking country! I am so grateful. NZ is truly magical! But I dearly miss Soroosh :(
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A beautiful rose in my parents’ garden.
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Back to where it all started (this old picnic table)! My momma’s homemade muesli with blueberries, bananas, watermelon and unsweetened almond milk.
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Oh how I missed Rapaki! Gosh I love NZ’s nature walks!
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“Blessed is the spot, and the house, and the place, and the city, and the heart, and the mountain, and the refuge, and the cave, and the valley, and the land, and the sea, and the island, and the meadow, where mention of God hath been made, and His praise glorified.”~Baha’u’llah
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A personalised freshly squeezed juice from Green Spot at South City Mall.image-5-png-13

Beautiful People Do Not Just Happen

Do you remember THIS? When I introduced my favorite illustrator whose work I randomly (and luckily) came across at a small bookstore in Osaka station last year? Well, I added him on Facebook, declared my love to him and begged him to meet me in Tokyo the other day. Mitsuie-san is an incredibly humble (as well as talented) artist. He couldn’t believe how much I loved him. We spent the evening discussing his work, life and inspirations. As well as taking an hour train to meet Minako and I, he gifted me a big bunch of postcards featuring all of my favourite pieces of his which I have shared on my blog and social media since I have known him. God willing, we will be collaborating in the near future so watch this space! To check out more of his work, click HERE.image[2]image[1]image[1]image
When this precious little girl and I met two months ago, we both felt an instant connection. Aoi is so sweet it hurts. And though we couldn’t communicate more than a few words, we spent the entire day making origami (paper art) and playing on the hammock together.
Last week, she and her mother visited me in Osaka. I was so blessed to see her radiant face again. It’s true, children are the light of the world!image[5]image[1]image[2]imageimage[3]image[4]
I made a big batch of fresh granola for Minako and I’s Tokyo trip because I didn’t want to be eating out for breakfast, lunch AND dinner. After our one night stay at a hotel which came free with our shinkansen (bullet train) ticket (thanks to Mina’s amazing organisation skills) we took the remainder to her parents’ place – our accommodation for the next two nights and days. Mina’s mom tried (my) muesli for the very first time in her life and happened to love it. So on my last day, this happened: a big bowl of delicious. After, she (Mina’s sweet mother) wouldn’t stop thanking me for it. She said she thinks she is going to lose a lot of weight (hehe).
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“The most beautiful people we have known are those who have known defeat, known suffering, known struggle, known loss, and have found their way out of the depths. These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep loving concern. Beautiful people do not just happen.” ― Elisabeth Kübler-Ross

I Need Your Help

Yesterday I had an idea. One that both frightens me and makes me excited. I thought, why don’t I compile a picture book of my time here? Wouldn’t that be the very best way of closing a chapter? No pun intended. Okay, pun totally intended. What do you think? With anecdotes and recipes and maybe one or two poems (because I hear poems don’t really sell). Not that money is a focus for me whatsoever. I swear to God, all I want to do is create. I have dreamt of publishing a book ever since I was a little widdle head-scarf wearing school girl. Won’t you please help? Any ideas, any contacts, any advice, anything at all because I really don’t know one thing about doing this. Will you buy it? Is it a good idea? What do you want to see in it? Who should I contact? How do I do this?

Eagerly awaiting your comments and messages,
Anisa

 

homemade granola without an oven

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The title says it all. I’m not gonna make you read through anything other than:
1.I don’t have an oven
2. I made granola in a frying pan under 10 minutes and so can/should you.

1 cup of your favourite raw nuts and seeds (pick everything! go nuts! see what I did there? I used raw walnuts and almonds as my options are limited here (to put it nicely). You on the other hand should add pumpkin seeds, sunflower seeds, chia seeds, cashews, brazil nuts, peanuts, macadamias, pistachios, pecans,
linseed, sesame seed etc etc)
10 cups of jumbo oats (use GF variety if GF)
1 cup of your favourite dried fruit (I used raisins but you can use blueberries, cranberries, goji berries, apricots, banana chips etc etc)
1 heaped tsp cinnamon
1/2 tsp each of cardamom, ginger and nutmeg 

2 tbsp raw honey or pure maple syrup  (optional but definitely recommended)
1 tbsp coconut oil

First add the nuts to a large dry frying pan on medium heat.

Stir, stir, stir/slave away until the nuts have browned and are fragrant (about 4 minutes)

Add the oats next and continue slaving, I mean stirring.

Lastly, add the dried fruit, spices, sweeter and coconut oil then turn down the heat.

You guessed it, stir until well combined.

The granola is ready when it has browned (not burnt) and smells delicious!

Serve with your favourite milk and fresh fruit or, alternatively; soak overnight with your milk or water for a delicious bircher!

Hump Day

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Are you still eating your granola out of a packet? If so, I’m seriously disappointed! Not only is making your own granola/muesli surprisingly easy, it’s  undoubtedly better for you too! This morning, I’m starting off my Hump Day with a bowl of home-made muesli (recipe found here), pro-biotic coconut yoghurt and deliciously sweet passion-fruit! What about you?

Breakfast Of Champions – Homemade Granola

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We all know that breakfast is the most important meal of the day. Why? Breakfast provides your brain and body with fuel/energy after an overnight fast – that’s where its name originates, breaking the fast! Without breakfast you are effectively running on empty, like trying to start the car with no petrol (just call me the Cliche Queen). I don’t think most people realise just how EASY it is to make your own granola! Stop buying packaged cereal labelled “healthy” – it’s not! Muhammad Ali once said: “suffer now and live the rest of your life as a champion”. Well I say, sacrifice 40ish minutes today and spend the next two weeks eating the “breakfast of champions”.

PS This recipe is super adaptable so feel free to pretty much, use whatever you like!

PPS Not only does this granola keep you full until lunch-time, it’s super healthy, incredibly nutritious and honestly so delicious, if i could, i’d eat it for lunch and dinner too. Heck, sometimes I do! #breakfastfordinner

2 cups jumbo oats 
1 cup mixed raw nuts (I used almond, pistachio, walnut)
1/2 cup mixed seeds (I used linseeds, sunflower, pumpkin and sesame seeds)
3/4 cup unsweetened shredded coconut 
1 tsp cinnamon
3 tbsp honey or pure maple syrup
3 tbsp coconut oil (you can use olive oil instead if you prefer)
1 cup dried fruit (I used apricots)

Preheat the oven to 180 C.

The most time-consuming part is to roughly chop the nuts and dried fruit – so do that first.

In a large bowl, add the oats, nuts, seeds, coconut, cinnamon, honey and coconut oil – stir well.

Spread the oat mixture onto a large baking tray; smooth out.

Bake for around 25 minutes, every five minutes or so take the granola out, give it a stir, then smooth it down with a wooden spoon and put it back in the oven.

When the granola is golden and fragrant, remove from oven and mix in dried fruit; let cool.

Serve this nutritious deliciousness with milk or yoghurt and fresh fruit (I served mine with almond milk, nashi pear and pomegranate mmm!)

Store leftover granola in an airtight container – lasts about 2 weeks unless you accidently eat the whole thing, of course!