So, it's March, and I've started on some of the exercise-y/ diet-y regimes on the 101 list. I know it's not so clever to do things at the same time - like giving up caffeine & coffee at the same time as starting the sit-up regime. It's going to make it difficult to judge the results, but I figure if I'm going to be good, I might as well be good properly.
A therapist would probably say I shouldn't assign labels like 'good' or 'bad' but you know what I mean.
It made sense then to look around for some 'good' recipes - but I didn't have to look for. *this* found *me*
*and* I have plates just like that.
It was the latest pin on pinterest, when I stopped by for my hourly hit (do you remember life before pinterest? I think it was called the Dark Ages.) and when I clicked through to the source - which is so important on pinterest - it turns out it's a recipe for Quinoa and Sweet Potato cakes from Cannelle et Vanille - a site I know well.
Aran is a European expat living in the States - and loads of her recipes are gluten free, given that she has an intolerance. I have a somewhat kinder tummy - mmm, maybe that's not exactly right - I have a more temperamental tummy - sometimes it reacts badly to certain foods and sometimes not, so I like to have some gluten free alternatives in my culinary repertoire.
Right now, all over the world, real-life friends are laughing at 'repertoire' as a pretty fancy term for what I serve up.
Anyway, it would be fair to say that really, I just look at Aran's pictures and wish I was clever enough to attempt to make food as beautiful as this. She's also one of the food stylists that I blame for my ever-increasing
requirement necessity to own more and more serving bowls, plates and platters.
It's not proven yet, but I'm of the belief that the expression 'you are what you eat' ought to be modified somewhat to included 'you are how your food is served' - and I like mine pretty, happy, light and interesting.