• Home
  • About Veronika
  • Testimonials
  • Gallery
  • Blog
  • Contact
Veronika Sophia Robinson
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Celebrant
    • Weddings
    • Funerals
  • My Books
  • The Oracle
  • Ink and Starflower
  • Menu
  • Walking the Path of the Ancestors: From Wismar to Modern Celebrations

    Read more
  • The Five Elements of Everyday Ceremony: Grounding Magic at Home

    Read more
  • How Small Objects Hold Our Grandmothers’ Magic

    Read more
PreviousNext
123

Blog Posts

Romance, Uncategorized, Writing

The Fruit-Shop Lady

 

I remember the conversation like it was yesterday. I was about 22 years old, and working in the newsroom of our local paper. Two of the female journalists were talking about a woman who owned a small fruit shop on the outskirts of town. I knew who they meant because the shop was one I often bought fruit from, and my parents had shopped there for years.

IMG_1443

 

The women were discussing how the fruit-shop lady read lots of books and had a wide knowledge of so many topics, and was involved in all sorts of community groups and this and that, and still managed to run her shop seven days a week. I listened in awe. I remember a light going on inside of me, and wondering about what it was like to live such a full and interesting life. I, too, wanted to grab life with both hands and breathe it in to the deepest part of my being.

 

croftyroomwithaview

This lady was a classic example that you can be considered as someone who lives an ‘ordinary’ life, but is able to live it in an extraordinary way. You see, it isn’t about the big achievements in life, but the small things. The everyday things. It’s in the detail. Although I think of the fruit-lady often, I remembered her again at first light this morning. One of the first things I do each day is to open the kitchen door and step out onto the porch.

 

clothesonline

I love, love, love to breathe in the fresh air of a new day. It’s exhilarating. To me, it’s sacred. The first breath of clean and vibrant air shapes the course of my day. Birdsong, sunrise, cats purring. These small events in my day go by unnoticed by the world, but they are my world.

 

croftybarnturquoise

A beautiful and extraordinary life isn’t about how much money is in the bank or the level of fame or career success we achieve. A charmed life is one where we are touched by a million magical moments: ones which are often invisible to everyone else, but that light a candle in our soul.

 

a

I will always remember the fruit-shop lady.

April 25, 2014/0 Comments/by Veronika Sophia Robinson
https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png 0 0 Veronika Sophia Robinson https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png Veronika Sophia Robinson2014-04-25 06:50:162014-04-25 06:50:16The Fruit-Shop Lady
Uncategorized

Mama Moussaka

This meal always gets my family excited. If it’s on the menu, Eliza can be heard to swoon the words: “Good day, food-wise.” My reply is: “It’s always a good day, food-wise!”

4 aubergines (or eggplants, to my Aussie friends)
Olive oil
Himalayan pink salt or Celtic sea salt
Freshly ground black pepper
2 onions
1 cup cherry tomatoes (or tinned, if you like)
200 g tomato paste
4 cloves garlic
3 bay leaves
Tablespoon or two of maple syrup, or sugar if you prefer
Handful of basil leaves

Béchamel sauce:
40 g olive oil (instead of butter or margarine)
40 g flour (gluten-free is fine)
500 ml plant milk (soya, rice or oat)
60 g vegan cheese
Nutmeg (freshly ground)

600 g potatoes

 

IMG_1763

First things first. Slice the aubergines into rounds about one centimetre thick. Now, here’s the key to making aubergines taste good: don’t skimp on the olive oil. I’ve tasted aubergines that are simply awful because their talent for sponging up olive oil has been ignored! Splash a bunch of olive oil into the bottom of a baking dish. Place your aubergines (one layer thick) into the tray and sprinkle with salt. Drizzle more oil on top. You want your aubergines baked so they become golden. They won’t do this without the oil. Bake the aubergines at about 200C, on both sides, until golden, before layering with the other ingredients. While this is happening, peel and slice the potatoes about 1 centimetre thick, and boil till half-cooked, then drain.

 

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

Now, make the tomato sauce. This is what makes the difference between a so-so moussaka and one that you’ll want to make over and over again. Fry the onions in olive oil, and when softened add the tomatoes. It’s nice to use fresh tomatoes, but feel free to use tinned if you prefer. Add the garlic (chopped, not crushed) and the bay leaves. You’ll want to cook it for about half an hour till it’s well reduced. In that time, you’ll need to add a tube of tomato paste and a cup or two of water. Add salt and pepper to taste. Depending on the quality of your tomatoes, you’ll need to sweeten it a little. Maple syrup or sugar will give it a ‘yum’ factor. Add the basil just before layering your moussaka.

Heat the oven to 200C. Make the béchamel sauce by heating the oil, adding the flour, and stirring till well mixed. Add the milk, and whisk well until thickened. Add the grated cheese, and season with salt, pepper and nutmeg. Don’t leave out the nutmeg!

Layer the moussaka by starting with a double layer of aubergines. Then place half the tomato sauce. Put the potato on next, then the remaining half of the tomato sauce. Add the last of the aubergine and place the béchamel on top. Don’t feel you have to have it smooth on the top. I like it when pieces of aubergine stick out. If you want, you can add extra cheese to it by sprinkling grated cheese on top. I prefer instead to sprinkle nutmeg on the top once it comes out of the oven. Bake for half an hour. Allow it to go golden. Serve with a scrumptious salad! And good music. We play Nana Mouskouri!

April 25, 2014/0 Comments/by Veronika Sophia Robinson
https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png 0 0 Veronika Sophia Robinson https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png Veronika Sophia Robinson2014-04-25 06:10:412014-04-25 06:10:41Mama Moussaka
Uncategorized

Nettle Soup

 

 

Nettle Soup from The Mystic Cookfire, by Veronika Sophia Robinson

Large bunches of nettles
5 potatoes, chopped into small cubes
2 onions, finely chopped
5 cups of water
Vegetable bouillon

 

nettleleaf

Gently fry the onions until clear, add the potatoes. There’s no need to peel the potatoes if you use organically-grown ones. There’s no need to wash the nettles if they’ve grown away from roadside pollution. I don’t recommend ever picking nettles from the roadside. Cut with scissors, and add to the pot. Cover with five cups of boiling water which has had 5 tablespoons of bouillon powder added, and simmer until the potatoes are soft. You can blend a little of the soup and return it to the pot to make it creamier. Season with freshly ground black pepper and smoked paprika, if desired.

A nettle a day keeps the iron tablets away!
Nettle tea is so good for the body, and is refreshing. High in iron, it’s well worth having a stash of dried leaves in your kitchen. You can make it from fresh leaves, too. Nettles lose their sting as soon as heat is applied to the leaves.

I use freshly picked leaves in my vegetable juices so I can get the maximum nourishment from this incredible ‘weed’. Nettles are deliberately left to grow in our garden, if not for our own use, then for the wildlife which visits. They’re always an indication of beautifully fertile soil, so adore them and let the plants flourish.

April 25, 2014/0 Comments/by Veronika Sophia Robinson
https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png 0 0 Veronika Sophia Robinson https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png Veronika Sophia Robinson2014-04-25 06:02:052014-04-25 06:02:05Nettle Soup
Uncategorized, Writing

Dandelion Tart

Dandelions can be used like spinach leaves

Dandelions can be used like spinach leaves

Dandelion Tart from The Mystic Cookfire, by Veronika Sophia Robinson

I enjoy juicing dandelion leaves. They’re a powerhouse of nutrients which help stimulate a sluggish digestive system, and thereby aid the body in removing toxins. The leaves help maintain normal blood sugar levels. They’re a natural source of minerals such as calcium, potassium, phosphorus, zinc and iron, as well providing the vitamins A, B, C, and D.

If you prefer the idea of cooking them, then you might just like this tart. The recipe makes two tarts ~ which means you get to have one for lunch the next day!

2 sheets of shortcrust pastry (feel free to use a gluten-free or nut-based pastry)
A little olive oil
4 tablespoons sweet chilli sauce
Pinch chilli flakes
1 teaspoon Himalayan pink salt or Celtic sea salt
1 onion, finely chopped
Smoked paprika, generous pinch
2 large handfuls of fresh dandelion leaves (don’t pick from roadsides) or you can use young nettle leaves if you prefer.
1 tub Tofutti plain cream cheese
190 g Redwood Cheezly
3 t egg replacer
15 ml soya yoghurt

(The vegan ingredients can be replaced with eggs and dairy, if preferred)

Preheat the oven to 200C. Grease two flan/tart dishes, and line each with a sheet of push pastry. Blind-bake (cover with baking paper and dry beans) for ten minutes, then remove the paper and beans and bake for another five minutes until starting to brown. Let cool. Reduce the temperature to 180C.
Sauté the onion in a little olive oil until clear. Add the smoked paprika and dried chilli. Place the washed dandelion leaves into the pan, but remove from the heat. Keep a few to one side. Mix the egg replacer, cream cheese, yoghurt and half the cheese with salt and sweet chilli sauce. Place the onions and dandelion leaves on the pastry, then pour over the cheese mix. Place the reserved leaves on the top with the remaining cheese. Bake for half an hour. Allow to go slightly brown, and wait ten minutes after cooking for it to set before slicing.

April 25, 2014/0 Comments/by Veronika Sophia Robinson
https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png 0 0 Veronika Sophia Robinson https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png Veronika Sophia Robinson2014-04-25 05:56:342014-04-25 05:56:34Dandelion Tart
Writing

The Mystic Cookfire: Cauliflower Biryani

From The Mystic Cookfire, by Veronika Sophia Robinson

Spiced vegetables, pilau rice…oh how I love my life. You could pay a small fortune to eat this type of meal in an Indian restaurant, but I’ll bet it won’t taste as good as your own home-made-with-LOVE version.

Vegetables:
Sunflower, olive or coconut oil
3 large onions, finely sliced
Large cauliflower, broken into florets
2 red peppers, sliced
5 cloves garlic, finely chopped
½ teaspoon ground cardamom seeds
½ teaspoon garam masala
3 tablespoons curry powder
2 teaspoons Himalayan pink salt
1 fresh red chilli, deseeded, and very finely chopped (wash your hands afterwards)
2 teaspoons lemon juice
3 cm chunk fresh ginger, finely grated

Pilau rice:
1 large onion, finely sliced
3 cloves garlic, finely chopped
½ teaspoon fresh ginger, finely grated
450 g basmati rice
100 g flaked almonds
Olive or coconut oil
Pinch saffron
1 litre vegetable bouillon
½ teaspoon garam masala
10 cardamom pods, deshelled and ground well
Juice of one lemon
50 g sultanas
200 g frozen peas
100 g sweetcorn kernels, frozen, tinned or fresh
10 mint leaves, chopped & a bunch of fresh coriander leaves
400 ml water

Illustration by Sara Simon, from The Mystic Cookfire

Illustration by Sara Simon, from The Mystic Cookfire

 

 

Biryani:
Heat a little oil in a pan and sauté the onions, garlic and ginger for a few minutes. Add the cauliflower florets and peppers, and mix into the onions. Cook for a few more minutes, then add the curry powder. Stir, then add the lemon juice and salt. Add the remaining ingredients from the vegetable section. Cover, and simmer on low to medium heat for half an hour. When serving, garnish with fresh coriander leaves.

Pilau:
Wash and rinse the rice. Heat the oil in a deep pan, and add the onions. Fry for a few minutes, then add the ginger, garlic, rice and saffron. Cook for a few minutes, then add the vegetable bouillon, spices and sultanas. Mix well. Cook, covered, for twenty minutes. Don’t stir. Add the peas and sweetcorn, mix in and let the heat of the rice cook them. This will take about five minutes. Meanwhile, lightly toast the flaked almonds in a dry skillet pan. Add to the pilau.

Serving suggestion: Banana raita

250 ml soya yoghurt
1 ripe (brown spots on skin) banana
1 tablespoon fresh coriander leaves, finely chopped
30 g desiccated coconut

Finely-slice the banana, and combine with the remaining ingredients. Chill while you’re cooking the main meal.

Variations: replace the banana with mango, peach or cucumber.

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

**More than 280 botanical (plant-based) recipes for the whole family.

April 24, 2014/0 Comments/by Veronika Sophia Robinson
https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png 0 0 Veronika Sophia Robinson https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png Veronika Sophia Robinson2014-04-24 15:00:132014-04-24 15:00:13The Mystic Cookfire: Cauliflower Biryani
Uncategorized

A life well lived

I have many ‘favourite’ moments of the day, but somewhere near the top is the feeling I have when I climb into bed each night. There’s a weariness to my bones, but also a deep sense of appreciation for a life well-lived and enjoyed. I am so grateful, as I sink down beneath the covers, for the day I’ve had.

croftyveronbedroom1

It’s so easy in our give-me, give-me, give-me culture to take things for granted: the roof over our head, the relative luxury we live in, clean running water, electricity, community, an abundance of foods, reliable infrastructure, medical care, and so on. We have it all, and yet, how many people moan about this and that?

croftybedtable

A simple practice which can change the way you see your life is to write down five things each day for which you are grateful. Even on a bad-hair day, there are always things for which to give thanks. When it’s a daily habit, you find yourself writing down 20 or more things.

Try it!

April 23, 2014/0 Comments/by Veronika Sophia Robinson
https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png 0 0 Veronika Sophia Robinson https://veronikarobinson.com/wp-content/uploads/2025/04/Updated-logo-colour.png Veronika Sophia Robinson2014-04-23 07:10:342014-04-23 07:11:04A life well lived
Page 57 of 59«‹5556575859›»

About Veronika

Veronika Sophia Robinson is a celebrant, celebrant trainer, and the author of many non-fiction books and novels.

Facebook

Latest News

  • Walking the Path of the Ancestors: From Wismar to Modern CelebrationsJune 14, 2026 - 8:42 pm
  • The Five Elements of Everyday Ceremony: Grounding Magic at HomeJune 13, 2026 - 8:41 pm
  • How Small Objects Hold Our Grandmothers’ MagicJune 13, 2026 - 7:40 pm
  • The Power of the Circle: Female Solidarity in The Gypsy Moon TrilogyJune 12, 2026 - 7:52 pm
  • Late Bloomer, Wild Flowering: Reclaiming Your Creative NarrativeJune 12, 2026 - 4:13 pm

Contact Me

Email:
veronikarobinson@hotmail.com
Phone:
01768 898 748
07717 222695

Sign up to Veronika's mailing list

© Veronika Sophia Robinson
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
Scroll to top