I’ve been putting off writing this post due to the fact that my life has been an overflowing cup of big milestones and events recently – and condensing it into a few witty chunks of blogable stuff seems impossible. Plus I’ve enjoyed a bit of digital disconnect over Christmas to really enjoy being with my fam.
But I’m here, my laptop is open and a cup of tea is brewing. Let’s go. I’ll start with the big stuff…. subtitles help.
Just like the rainssss down in Africaaaa
I’m flying to South Africa tonight! Yup, New Years Eve was a bit of a non-event due to last minute packing and list ticking. Okay I was in bed by 10pm – you got me. I’m jumping on a plane to check out a few health and education volunteer projects in South Africa, Zambia and Ghana as part of my full time job. I also have a few days in Cape Town where I’ll have some down time to suss out the health food scene – stay tuned! I’m so grateful and excited to be able to add a few more countries and people to my life experiences.
The adventure continues..
My work trip to Africa collides with our long awaited and eagerly anticipated snowboarding adventure to Europe. I know, woe is me right? It seems the stars have aligned and I’ll be adventuring for most of January. With a 48 hour turn-around in Sydney I’ll be a zombie but a totally excited zombie. We’re hitting Switzerland, Italy, Austria and London for a few weeks of the fluffy white stuff (fingers crossed), local cuisine and mountain living.
I just returned to Sydney from an epic Christmas roadtrip, encompassing my home-town, the Victorian coast , a quick stop in Melbourne and finally a few nights camping under the stars high up in the Snowy Mountains – where there’s still snow on the ground! It’s simply breathtaking up there, like nothing I’ve ever seen. Each one of these roadtrip segments deserve their own post when I return to Oz – nothing shall be left behind! So that’s the big stuff. On top of that I managed to squeeze in my first ever healthy eating workshop before Christmas – which was thrilling, petrifying and wonderful all at the same time. I welcomed two sisters home from Berlin and Denmark respectively, celebrated a 26th and 60th birthday and accidentally took my parents on a 20km bike ride. #Jelly legs.
Hence this is the last official post you’ll see from me in a while until I’m back on home turf and recovered from copious amounts of jet lag. I will be uploading snippets to Facebook and Instagram along the way if you need a hit of wellness or would like to see me wearing lots of khaki. My bags are packed by my feet and my healthy plane snacks prepared (carrots and hummus, homemade raw protein bars, roasted chickpeas and an orange.)
I wanted to leave you with my new favourite summer salad recipe from The Green Kitchen, a Swedish vegetarian recipe book I was gifted at Christmas and already obsessed with. The book is summation of the super popular and inspiring blog ‘Green Kitchen Stories.’
This fresh bowl of goodness is perfect alongside a light delicate fish (even better one we caught fresh that day in the river!). It’s filling, full of flavour and a much healthier take on your typical mayo-laden potato salad. It’s also vegan and gluten free! We enjoyed it on Boxing Day eve, outside in the summer air with a freshly caught and BBQ’d GoldenPerch (Yellow Belly).
The Green Kitchen’s Potato Salad with Dill and Horseradish (plus a few additions)
1kg small potatoes
20 small heirloom tomatoes, halved
200g fresh sugar snap peas, sliced lengthwise
1 large handful dill, chopped
1 large handful fresh mint, chopped
1/2 cup chopped spring onion
1 teaspoon horseradish (we could’t find any fresh horseradish, so went for the jar variety. Have also substituted horseradish for wasabi paste – equally as good!)
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
Sea salt and pepper
How to go about it
Pop the whole potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes until done. Drain and leave to cool. Meanwhile place tomatoes, sugar peas, dill, mint and spring onion together in a large bowl. Add cooked and halved potatoes. Whisk together the dressing, and pour over the top. Toss with your hands until everything is nicely coated.
Here’s to a wonderful, adventurous and healthy 2014. Let’s do this! Ebony x