#tbt in Hollywood. I think I was 21 or 22 maybe? Photo taken for an Aust Vogue cover. 💖
📷 by @camraface.
Day by day getting a good routine going here, doing my best and keeping a smile on my dial… hopefully on yours too! Let’s stay calm. And keep sharing the good vibrations. They go far!
A smile feels good x #91greaterthan19
@camillaandmarc // Ovaries. Talk about them. Early detection is as powerful as a cure.
In support of the cause, these t-shirts will be available in-store and online at CAMILLA AND MARC boutiques nationwide from 2nd March. #ovariestalkaboutthem #powerandsolidarity #CAMILLAANDMARC.
Please check out their Instagram directly for more info and personal stories.
X Abbie
Sending a lot of love to you 💛
Happy Earth Day!! “Hi!” to the trees, the birds, the ocean and the big blue sky ~ Beautiful Mother Earth… enjoy the calm : ) 🌏💖✨ #HappyEarthDay
We’re hunkered in!! Goodnight ❤️
This photo is from a year ago at Christmas in Australia. During a difficult time for me personally. It struck a chord seeing it today as I am seeing parts of this in us all. Pensive. Deep. Feelings. So much reflection. And how moved we are by just being here in all of this. As a world. Every country. Every person. It’s a lot. Full of ups and downs. I hope as we move through this time together that we continue to love, support, connect, and stay open. It’s a time for us to rest, to think, to feel, and share. And to be ok with the waves of feelings, thoughts and emotions. Stay positive and connected everyone!… even through the harder moments. 🙏💖✨ Photo by @jessiehill1111
When in doubt make pizza.
Homemade Gnocchi! This is surprisingly easy to make and only requires 4 medium potatoes, 1.5 cups flour, 1/2 teaspoon salt, and one egg. Today, I found brown rice flour in my pantry that was leftover from when @thefeelgoodkitchen and I made our #Pescan Cookbook. I looked online to see what I could make with it and came across this Potato Gnocchi recipe. There are many variations but I went with this particular one from finecooking.com ~ https://www.finecooking.com/recipe/potato-gnocchi is the link if you want to look it up. I subbed out the all purpose flour for the one I had here and it still worked great. And subsequently it made it gluten free! After making and cooking the Gnocchi you can add any sauce or toppings you like before serving. I added some truffle oil and another egg. ; ) It’s really comforting and super delicious. ❤️ Sending lot of love to everyone. I hope you’re having a little fun in your kitchen and that it’s providing you with some warmth and positive activity as the days go by. Stay safe. X
My friend @aaronkinnane asked me for a self portrait in isolation. Aaron has a series of portraits from artists up on his Instagram right now as we go through this time together. It’s interesting to see how people are experiencing and expressing this in their own ways. Universally. I sent this one over, which is a couple of years old now but I remember feeling at that time very much like I do now. I was alone, in my home, I felt vulnerable and sensitive, open, with a couple of months of no work… holding up a reflective lens to myself and to the world. As if a mirror. After completing this portrait, I turned it negative. Which means I flipped all of the colors. Like negative film. This meant something to me too. If I were to see it differently. If the red on my face were green, and the darkness of my body light. Is that me? And how do I look when I see the opposite. How does it feel? I titled it “Portrait of a Princess”.
For lunch today I made Baked Carrot and Rosemary Strozzapreti. This was a fun one. I used the vegetable broth I made last night to cook the pasta in along with a sprig of rosemary and a quarter of a mandarin. I then drained the pasta and added it to an already cooking skillet of baked carrots (that I also made last night), rosemary, olive oil, a tablespoon of Italian herb pasta sauce, crushed garlic, salt and pepper and then stirred for a minute. Before serving I added a teaspoon of vegan butter and stirred again. Served in a bowl with a single sector of baked onion, and garnished with rosemary, dill, some edible flower petals, salt and pepper. 🏵
Oh my gosh 💞🤗
From my home to yours. Let’s get creative in the kitchen! ~ Today for dinner I came up with this Pear and Parmesan Whole Egg Fettuccine. Have to say this has been my fav creation so far from the last two weeks! I was thinking today… how can I use the fruit in my kitchen in different ways. Fruit for dinner maybe?! So I gave this idea a whirl! // First slicing a pear into thin (wedge shaped) slices and then cooking the slices in a skillet on medium/high with vegan butter, a dash of olive oil, pear mostarda, salt and pepper. Heat down to low/medium. Once slightly browned, I moved the pear aside, keeping the yummy juices. I then cooked the fettuccine, removing it one minute early from the water. After which I drained fettuccine and placed into the same (still hot) skillet over medium heat, added in the pear, some Parmesan and vegan mozzarella and gave it a stir for about 30 seconds to a minute. Added a little more vegan butter and a pinch of salt and pepper and served. As garnish I used small torn bits of parsley. Mostly just for decoration… but I have to say they unexpectedly sat really well in the flavor profile. // All the lessons you taught me and the work leading up to our cookbook are really paying off @thefeelgoodkitchen!
Pasta game strong. Caramelized Onion and Artichoke Sweet Penne.
When I woke this morning my body was craving warm cooked greens and an easily digestible carb. So… For dinner I ended up making a Broccoli, Celery and Kale Soup with a side of Pesto Rice. I have to say this really hit the spot! Remember to nourish your body and tune into what you need right now, and use whatever you have in your kitchen. 💚✨ I freestyled this but here’s a rough recipe: In a large saucepan with a steamer basket and lid, bring one cup of water and 3 cups of vegetable stock (I like to use my own stock) to the boil. While the water and stock is heating, prepare about one and a half to two whole heads of broccoli by separating them into florets (I like to use my hands to break off the florets, and I also use the meaty half of the stalk, cutting off and discarding the bottom or end half). 2 stalks of celery broken into 3 parts so they fit in the steamer, and 2 pieces of kale. Once the water and stock is boiling place the veggies in the steamer. Cover. Cook for about 6-8 mins. Transfer the steamed veggies to a blender (setting aside the water/stock) and add a tablespoon of melted butter to the blender (or more if you like) and a pinch of salt and pepper. Then, add to the blender about one to one and a half cups of the water/stock combo you used to steam the veggies. Now blend, starting on a lower speed and working the speed up until you can blend on high for a couple of minutes. Blend till the soup is consistent and smooth. Poor into a bowl. Season with salt and pepper to taste. Add shaved Parmesan on top. And garnish with parsley or coriander if you have/or desire.
For the rice, cook the rice, then add pesto (I also like to use my own) to a rice of your choice (I used white Jasmine rice today) and stir. Together they really are delicious. I like to get a little rice on my spoon and dip into the soup. Xx
Another day another tonic. This one darn near blew my head off! In a juicer I juiced lemon, ginger, garlic, orange, apple, and celery… and then added turmeric powder and oil of oregano to the juice. Stirred and bottled. A natural immune booster full of vitamins and minerals. This tonic is full of all the good stuff that helps you to stay healthy and strong, it’s also an anti-inflammatory and wards off sickness. I like to have a shot in the morning and another in the afternoon. 👊✨
If you have a juicer at home here is a quick and easy to make a vibrant immune booster shot that will help you stay healthy and strong, naturally. Full of vitamins and minerals (especially Vitamin C) and other goodies (for example the turmeric is anti-inflammatory), it will keep for about 3 days in the fridge if you’d like to make extra and bottle it. Much easier that way : ) In a juicer, juice (in this order from most to least amounts, depending on your taste preference): Lemon, ginger, orange, carrot, apple, celery, turmeric (I used turmeric powder which you can just add to the juice and stir). Pour into a small glass and enjoy for an instant uplifting boost. ✨
Let’s spend this time well with those we love. This is Capella. Definition: Astronomy ~ A first-magnitude star in the constellation Auriga. // This little girl popped out of a pot plant in Ixtapa, Mexico 7 years ago and said “Meowww”. No family or food at the time. Melted my heart. And… This is Caps here at home today.
#Repost @thefeelgoodkitchen
・・・
Everyday Magic Beans (How-to video in my highlights✨
Makes approximately 5 cups (925 g) or the equivalent of three 15-ounce (425g) cans of beans
Ingredients:
1 pound dried beans, (optionally soaked) rinsed and drained
1-3 teaspoon kosher sea salt
3×1 inch strip kombu
½ onion, peeled and root end trimmed
2 to 6 garlic cloves, smashed and peeled
1 to 2 bay leaves
Herbs or spices (optional)
Directions:
Place your beans in a heavy pot with a lid. Fill the pot with enough water to cover the beans by two inches and bring to a boil over medium-high heat. Skim off any foam that comes up to the surface.
Lower the heat to keep the beans at a gentle simmer. Add one teaspoon salt of the beans have been soaked in salted water. If not, add 2 to 3 teaspoons to taste. Add the kombu, onion, garlic, bay leaf, and any other seasonings you might enjoy. Be aware that adding any acid, such as vinegar or tomatoes, will toughen the beans and is not recommended until the end of the cooking process. Leave the lid off for firmer beans to use in salads and pasta dishes. If you want creamier beans for dips, creamy soups, curries, and burritos, cover the pot with the lid slightly ajar.
Check on the beans periodically. Add more water if needed during cooking to make sure the beans stay immersed. Give them a stir every once in a while to help them cook evenly and to make sure they don’t stick to the bottom. Continue simmering the beans until they are as tender as you like. Remove the onion half. Add more salt to taste, if needed.
Serve immediately, refrigerate for up to five days, or freeze in an airtight container for up to six months.
If you like, you can add hearty herbs or spices before cooking. Delicate fresh herbs can be chopped and stirred into the beans just before serving or used as a garnish. Some examples of what to use:
Hearty or Dried Herbs: fresh rosemary, oregano, or thyme; any dried herbs or herb blends, such as herbes de Provence or Italian seasoning
Spices: turmeric, chili powder, cumin, red pepper flakes, curry powder, berbere spice, black pepper
Delicate Herbs: basil, cilantro, dill, chives, parsley, tarragon (pg. 36) #pescan
