Last month I came up with a lofty goal. 1 blog post a week. I closed the month with… 2 posts. With September already a week old, I don’t know how many blog posts I’d be able to push out but that doesn’t mean there wouldn’t be fun new content. With this in mind, lets talk about highs and lows!

Highs

• Most weekends, I spend making recipes for Gobble! They are by far one of the largest food communities on the Internet. I have a 10 recipe contract with them and I just finished up recipe 5 of the ten.

• Work has been good! We won a large account, fired a client that we hated to work with, and onboarded another stellar member to the team! I took some time off this past week and I have been so happy that the team has been able to pull it all off! I am actually a little stressed to join back haha

• Natasha has been healing up so well. She underwent some laser treatment and was on some pretty strong medications but she took all of the challenges like a champ! Her and I have also been busy working on some branded projects from Gobble, Nescafe among other brands. Blessed to have her by my side :/

Lows

There aren’t a lot of lows in my life, but I can feel a sense of burnout coming my way. I hope to actually have some respite from this lockdown, and finally take a break to that it doesn’t affect

This Millet Salad was actually made a few months ago for Amazon’s online website. In fact, we made it in Natasha’s house as a quick recipe. Natasha shot it all handheld, and Natasha’s mom in fact sourced the recipe. Its such an easy fresh salad that has everything that you need in a salad, crunch, freshness, texture, and most importantly— loads of flavour. I hope you give this recipe a try!

Glimpses from the week

Ingredients

150 gm Foxtail Millets

300 ml Water

2 tbsp Red Bell Peppers

2 tbsp Green Bell Peppers

2 tbsp Spring Onions

1 tbsp Olive Oil

1 tbsp Mint Powder

2 tbsp Peanuts

2 tbsp Coconut milk

Salt, to taste

Mint leaves, to garnish

Method

1. Soak and rinse Foxtail Millets in water. Add water in a pan and let it come to a simmer. Add in the millets, olive oil and salt. Stir, cover and let cook for 30 minutes or as the packet indicated. 

2. Finely chop red and green bell peppers, green onions and peanuts. 

3. Take millets out into a mixing bowl and fluff up with a fork. Add the remaining ingredients and mix well till everything is incorporated and the coconut milk has coated the millets evenly.

4. Garnish with fresh mint leaves and serve chilled for a refreshing summer salad!