So, here I am back in the saddle again, and it feels good. Making time to blog has been and will always be a challenge, and over the past three months it has been just plain impossible. Sometimes your energies are just better spent on hearth and home. The good news is, time provided me with some valuable insight into the blog and how I would like it to unfold. MMH was originally conceived as a vehicle to discuss the food traditions my Momma passed down to me, complete with stories detailing why those particular recipes touched my heart. Well – the upshot of that was an unhealthy and unbalanced peek at a topic beloved by me. Those foods are fun – but not representative of daily life. In an effort to right this I attempted to take you along on a challenge to make 2013 my healthiest year ever. *Fail*
Grrrr, challenges always have a tendency to backfire on me. This blog was crying out for a reality check, but I just wasn’t sure what form that would take – and then it hit me. Over the past 15 years my family has dealt with a whole host of physical ailments from cancer to varicose veins to thyroid disease to ADHD, you get the picture. Like everyone, we have had to manage the less savoury elements of life. These situations prompted me to research the connection between what we eat and how we feel. Those closest to me are all too familiar with a never ending barrage of food related emails. This research has allowed me to develop a healthier relationship with food and has even pushed me to consider alternative career paths in naturopathy and homeopathy. If only I was a bit younger, that road would be well worth traveling….you never do know what the future holds
The main message I would like MMH to send out into the blogosphere is that food is love, and to love ourselves is the best and quickest way to health. There are no magic pills, no quick and easy fixes. Save your hard earned time and money, because if it sounds too good to be true then most likely it is. The good news is we all have the potential to tap into our inner magic and to live life to the fullest. This means eating mindfully, exercising regularly and truly enjoying who and what we are – spots and all.
In the spirit of this sentiment, MMH will be exploring food and how it can be used to make you feel better. Don’t get me wrong, I will still be including sugar and butter – but the focus will be cleaner options and how to use food and other natural remedies to make yourself look and feel great.The goal: to be honest about my daily struggles with food, family, health and loving myself for exactly who I am.
Mwahhhh from MMH
PS: Keeping it fresh, seasonal and simple tonight.
Roasted Apricots with Vanilla Maple Syrup, Greek Yogurt and Toasted Walnuts
12 Apricots halved and seeded
1/4 Cup Maples Syrup
2 Tbsp Salted Butter
1 Vanilla Bean Pod (seeds scraped out)
Fresh Greek Yogurt (to taste)
24 halved walnuts toasted
Oh yeah! It’s the height of Summer and apricots are here. YUM. I may not love the heat and humidity – but I sure do enjoy the bounty of food available. This is a quick and easy dish that is bound to wow your guests with little effort. As far as desserts are concerned this also a relatively healthy option. Preheat the oven to 375. Lay out the apricots in a roasting pan. In a bowl mix in the vanilla bean seeds, maple syrup and melted butter.
Baste the apricots liberally. Roast for approximately 25 minutes (You can re-baste the fruit 10 minutes in). Be careful not so move the fruit around as you want that nice browning to occur. Use a small serving dish and add a dollop or two of Greek style yogurt. If you prefer sweet desserts you could always add a dash of maple to syrup to take away some of the tang. I personally like the contrast without. Place 3 apricots on top with a toasted walnut on each half and spoon residual syrup from pan over the top. Simple and amazingly tasty.