https://veronikarobinson.com/creativity-camp/

We are now open for bookings for our camp in August 2016. Places can be secured with a deposit.

Veronika x

 

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What does family mean to you? This is the question that is asked in my new novel, Sisters of the Silver Moon. Can you get by without family? Is there more to a relationship than blood?

It’s out now! You can get your paperback copy from Amazon’s Create Space, Kindle or signed copies from my website (the signed copies will be available in about a week, but you can pre-order now).

I loved writing this book. Here’s a description:

Azaria Linden, the community herbalist, spends her days tending herb gardens, concocting lotions, potions and tinctures, beekeeping, and being a mother to four grown-up daughters who have left home. Her handcrafted life is the envy of many, but when the lives of her children change in dramatic ways, she wonders if she can keep it all together. Is it possible to still live a heart-centred life when everything around you is falling apart?

 

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Sisters of the Silver Moon
978-0-9931586-1-2
246 pages
Pbk and Kindle
£7.99 (pbk)

As an independent author, it would mean a great deal to me if you could take time to leave a review of my book (or any of my books) on Amazon, or on your blog. Thank you!

 

Meanwhile, I’m writing book 2 in the trilogy. I’m so honoured to have such beautiful artwork by Sara Simon. ~ Veronika

 

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I love peanut butter. My favourite way is slathering crunchy organic peanut butter onto slices of beautiful organic Royal Gala apple. YUM.

This is another great way to use peanut butter.

250g medjool dates
250g peacans
3 tablespoons organic crunchy peanut butter
1 tablespoon organic cocoa powder

Whizz ingredients in a food processor. Roll into balls about the size of a large marble. Place in mini cupcake papers or on greaseproof baking paper and chill (ideally overnight). Sprinkle with cocoa powder if desired.

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Today’s wholesome and gorgeous recipe is dedicated to my friend Denise Ridgway. You rock, syster!

These bites are vegan, raw, sugar-free and gluten free. Think I’ve covered all the bases!

1 grated carrot
250g medjool dates (stoned)
250g pecan nuts
50g sultanas
Grated zest of two organic lemons
½ teaspoon ground ginger (or finely grated ginger root if preferred)
Handful of desiccated coconut (make sure it doesn’t have icing sugar in it!)

Apart from the coconut, put the rest of the ingredients into a food processor and whiz until it becomes a big sticky ball.

Roll this mixture into small balls, each about the size of a large marble. Will easily make half a dozen. Roll in coconut and refrigerate overnight. Though, in the Robinson household…the overnight bit doesn’t ‘register’ with family members.

If you hate ginger (yes, Sara Simon, I’m thinking of you! Change it for cinnamon, and swap the lemons for oranges…)

Enjoy!

As a child, my sister and I would walk to our neighbour’s farm ~ a good couple of miles away ~ along dusty roads, through cultivated fields, and then scrubland. Nestled beneath eucalyptus trees were bee hives. But long before we saw the hives, we’d smell them. The fragrance of honey on the breeze was always so welcoming. We were never bitten by the bees, and the memory of those walks evokes such a lovely feeling for me.

 

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For the longest time I’ve wanted to have beehives. But you know, like most things in life, the time has to be right. While writing my novel, Sisters of the Silver Moon (publishing June 2015), I have been immersed in the magical world of bees. I have been right there, with my leading lady, Azaria Linden, as she tends her bees. And frankly, I was more than a bit jealous of her lovely wildflower meadow and beehives.

 

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When you see a bee or think of bees, what is your first thought/feeling? Is it one of fear? Are you terrified of being stung? Or, like me, do you feel like a ‘friend’ is nearby? Do you marvel as they visit flowers in the garden? Perhaps you leave out dishes of water for them? Is your garden free of toxic chemicals? Maybe you plant bee-friendly flowers?

 

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It is interesting to me that, astrologically, many astrologers might well put bees under the rulership of Mars or Scorpio, because of the sting. But that is to completely miss the point of these amazing creatures. No, as far as I’m concerned, bees are ruled by Venus. And perhaps it is because, in my natal chart, I have the Moon (mother, emotions, nurturing), Venus (love, attraction, pleasure) and Neptune (spirituality, divine love) conjunct that I am so enamoured by the world of bees.

It is worth bearing in mind that a bee will only sting if it thinks its food is being stolen. Given that the bee will die after stinging someone, I imagine it’s a last resort for them to inject their venom. Their nature isn’t to be violent or dangerous, but quite the opposite.

Someone asked me the other day ‘what is it that appeals to you about the process of keeping bees?’

I can’t really do it justice with a blog, but here goes:

For years I have vacillated between vegan and vegetarian. I can live without cheese and eggs but honey isn’t so easy for me. It’s not about greed, but because I feel humans have eaten honey for all of their time on Earth. I have looked into the ethics of beekeeping, and yes, with conventional beekeeping it is a cruel industry. But, like my heroine in Sisters of the Silver Moon, it doesn’t have to be like that. We can be shamanic beekeepers and work with the bees. We do not have to kill them, or use hives which don’t support the natural way in which bees work. We don’t have to smoke them or have an antagonistic relationship with bees. And we don’t have to introduce alien queen bees or replace queens every year. And, most importantly, we do not have to steal all the honey.

 

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I also believe passionately in talking to bees. Traditionally, beekeepers would tell the bees about all major events in the life of their family: births, marriages, deaths and so on.

Next week I’m getting a top-bar hive for my garden. A top-bar hive is a single-storey frameless beehive in which the comb hangs from removable bars. With a horizontal top-bar hive, beekeepers don’t have to lift heavy boxes, or agitate the bees.

I am drawn to the top-bar hive because it is sustainable, doesn’t use synthetic chemicals, is low cost, easy to learn, and good for the bees.

 

Top-Bar-Beehive

 

 

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I love this one made of pallets.

So, what is it I love about bees? They’re highly social, and their community is based on teamwork. Their hive is made of hexagons. These beeswax cells become honeycomb. Not only does their home store food, but it is where they raise their young. What can we learn about homemaking from bees? The Goddess Venus rules the sacred number six. (Hexagons have six sides). Six symbolises love, balance, union and communication.

 

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I adore how it even looks like a heart!

 

A bee shows us, both in real time but also symbolically, what child-rearing in a natural, wholesome way, looks like. Within their home we find open communication, domestic harmony, stability and love. So, next time you see a bee nearby, reflect on these traits. Maybe you need more of them in your life, or perhaps it’s the Universe recognising the mothering you’re doing (of yourself or of your children). For me, the life of the bee family is a mirror for how I exist in family and in my soul community.

Now here is something that we could really learn from bees. In the hive, the Queen is supported by all the bees. But what about in human families? How well supported is a mother? Often she’s run off her feet, running a home and doing other jobs. She’s probably burning the midnight oil, too, and feels she barely has enough time to think. By nurturing the Queen Bee, the family continues to thrive and everyone gets the benefit. Bee life can remind us that being a martyr is not the path of motherhood. Mothers, take back your crown!

Honey, throughout time, has been associated with abundance, reward, nourishment and sweetness. Bees show us that our work is rewarded with fine gifts.

As someone who loves spending time in the garden, the bees remind me to tend my inner garden. Do I make sure my dreams are pollinated? Do I plant seeds of beauty in my heart? Am I feeding myself sweetness to ensure that my life is all it can be? The bees cause me to question if I’m being productive enough. They send messages about how to live a fertile and creative life. These amazing creatures also remind me to not become so much of a workaholic that I forget to taste the sweetness of my produce.

I hope today’s blog will help you to see bees in a new way.

 

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Without bees, humans would die out within four years.

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Veronika’s thyme and green veg with spaghetti

 

I’m not a big fan of pasta, and it certainly was no hardship to give up when I became gluten free. Gluten is damaging to the thyroid and needs to be eliminated if you plan on having a balanced hormonal system.

 

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A few simple organic ingredients = dinner

 

 

But, you know, with the right seasonings and vegetables, a plate of pasta can hit the spot. If you know me well, though, there is no way you’ll get pasta from me without a good dose of vegetables thrown in. This delightfully quick meal will satisfy your taste buds, fill your belly and give you your greens. And this one is gluten free. And vegan. And vegetarian. What more do you want?

 

 

 

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Perfect to take to work, too. Just pop it into a Kilner jar.

Thyme and Green Veg Spaghetti (gluten free)

300g green beans, trimmed and cut into thirds
200g tenderstem broccoli, chopped
400g leeks, trimmed, quartered, and sliced
500g brown rice gluten-free spaghetti
1 T fresh thyme leaves
2 T Marigold’s organic vegan bouillon
Sea salt
Coarse black pepper
Smoked paprika
Olive oil

Sauté the leek and beans in olive oil and stir occasionally for ten minutes or until the beans are tender, then add the broccoli and seasonings.

Be generous with your seasonings, but do so according to taste. I adore smoked paprika and black pepper and am rather unrestrained!

Meanwhile, boil a pan of water with the bouillon powder added. Into the boiling water, break spaghetti in half, and add a few pieces at a time (so they don’t stick together).

Once cooked, drain, then mix the vegetables though. Da daaaaa! Enjoy.

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One of the things I love about this meal is that it’s quick to make, and is a great way to get a shed load of salad greens into the family.

Serves 4

1-2 cups butternut, cut into 1cm cubes
5 peppers, cut into slices or squares
3 cloves garlic, finely chopped
1 large red onion, cut into thin wedges
2 teaspoons dried Italian herbs

2 teaspoons pumpkin and sunflower seeds (optional)

Generous pinch/es of sea salt
Generous grinding of coarse black pepper

A good drizzle of balsamic
Olive oil
A plateful of salad leaves per person, such as lambs lettuce, Batavia, radicchio
A few cherry tomatoes per person
Handful of fresh basil leaves

Preheat the oven 230C. Place veges for roasting into a roasting pan and drizzle well with olive oil, balsamic, and mix the seasonings through.

Bake for about 30 minutes or so until the pumpkin is tender. Either add the pumpkin seeds and bake for a few more minutes, or put them raw onto the veg when serving.

Arrange the roast vegetables on top of the salad leaves.

This is a fabulous meal for these warm Summer evenings, or a lazy Sunday lunch. Enjoy! ~ Veronika

20150526_164318“I wonder what these would taste like when they’ve cooled down,” my husband Paul said.

“I guess we’ll never know.”

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No, I guess we won’t. These delightful gluten-free cupcakes are easy to whip up, and take very little time to bake.

 

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Banana and Cherry Cupcakes

Preheat the oven to 200C (180C fan oven) /400°F/Gas 6

150g raw organic coconut oil (I use Lucy Bee’s) or organic butter, if preferred
150g coconut sugar or caster sugar
3 eggs or egg replacer if vegan
1 teaspoon vanilla extract
150 g Doves Farm Gluten-free white self-raising flour
1 banana
1/3 cup frozen cherries (and a handful more, to put on the cupcake if desired)

Melt the coconut oil and place in a food processor with the sugar and whiz for a minute. Add in the eggs, vanilla and then the flour and fruit.
When mixed well, divide evenly into 12 cupcake cases.
Bake for 11 minutes. Can be served with or without frosting.

I told you it was easy!

 

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My dad’s beautiful sisters. I love this photo so much!

 

 

I remember the birth of my little sister, Ramona, so clearly. I suppose it’s particularly strong because my dad was looking after me. He spent most of my childhood working overseas, but for my sister’s birth he was home. I was obviously upset at my mother’s absence, and he went out of his way to make me laugh. His main method of eliciting a smile from me was to eat a raw lemon and pull funny faces.

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My mother and Ramona

 

My mother returned from hospital with a beautiful baby girl: Ramona Rebecca. I was no longer the youngest child, and there would be three brothers born after Ramona. IMG_001.jpg_0006

 

I haven’t lived near my sisters for about 26 years or so. What I do have, and am so grateful for, is that my life has been blessed with soul sisters. Sisters who are not connected to me by blood, but by choice. By love.   These are the women who check up on me each day/week. It might be a note in the post, a text message, a PM on Facebook, a card, a walk in the woods, lunch in a café, a phone call, chocolate or love hearts in the mail. These are the friends who I hold close in my heart. The ones who I know are there, through thick and thin. They care about me, and the feeling is reciprocated. In amongst the daily rhythm of life, they are there: like sunshine.   When writing my novel, Sisters of the Silver Moon, I wanted to explore the different faces of sisterhood.

 

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What does it look like when there is an undeniable and deeply loving bond and you’re inseparable?   What is sisterhood when you’re living in ways that are diametrically opposed?   What is it like to be estranged from your sister?   As a mother, we might hope that our daughters will be bonded through time, but life is never that simple! Our daughters are individuals with their own paths to follow which may or may not include a close relationship with each other.

 

 

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My daughter, Bethany

 

 

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With my daughter, Eliza

 

 

I love my sisters with all my heart, but (and I’m sure they feel the same) we don’t have the sort of connection that we might do with a best friend. And it is something I would deeply love.

 

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With my elder sister, Heidi, 1971. I was four years old.

 

I have fantasies of great family get-togethers where we bare our souls and would do anything for each other. Where we laugh, cry, confide, trust and support the other. It’s fairly safe to say this isn’t something that’s ever going to happen in my lifetime. And perhaps it is because of this that I cherish my friendships so much. They fill a void. Needless to say, one of my favourite-ever TV shows is Brothers and Sisters.   As one of eight children, family is important to me. My siblings shaped who I am. We shared adventures on our 700-acre property in rural Australia. We have history. Perhaps it is wrong to want my past to be part of my future. Maybe life isn’t about staying in touch with our family of origin, but moving on.   I was overjoyed to discover my elder sister, Heidi, recently moved back to the UK. Now, we might only see each other once a year, but knowing she’s ‘nearby’ (if you can count a four-hour drive as nearby!) does make me feel happy.

After our vow renewal ceremony in April, my daughter Eliza said to me in the weeks that followed: “You have such lovely friends. You really have the nicest friends!”   For Paul and I it was one of the highlights of our lives ~ to be surrounded by people we cherish. Many of my friends live quite some distance away, and I don’t have the luxury of them on my doorstep. For all the toxicity associated with modern technology, I’m really grateful for its existence, and that in seconds I can connect with those I love no matter where they live in the world. Of course, nothing quite beats a cup of tea with a friend and being able to turn up at each other’s doors…but connection is connection is connection, and I, for one, will commune with my soul sisters in whatever form is necessary for us to be with each other.

20150525_180337I adore cooking (unless I’m exhausted). Beans and pulses soaking overnight in water, fresh herbs on a sunny windowsill, chatting with my husband or daughters. The scent of freshly ripped basil leaves or ginger or lemon zest invading my senses. Delicious.

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All these things, and more, make a kitchen feel like home. The scents and flavours absorb my attention. It is my creative workspace, and interestingly, it is in my kitchen cooking up meals where I often cook up ideas for my novels.

I dream of a large open-plan kitchen with conservatory style ceiling, and an Aga for those chilly Winter months, with a huge old oak dining table for friends and family to gather around. But even in a regular kitchen, I feel at home with my tools and ingredients.

A few years back, I wrote The Mystic Cookfire. It was meant to be a small collection of favourite recipes I cooked when I was editor of The Mother magazine and hosted annual family camps. The book is anything but small, with over 280 plant-based wholefood recipes, and a whopping 434 pages.

 

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In amongst writing my novels, I have a couple of other recipe books on the go. In My Kitchen, and Cooking by Degrees (recipes for university students). I hope you’ll join me as I share recipes (all trial and error, of course) on my blog from time to time. I’d love your feedback.

Beans are a fantastic source of protein, regardless of whether you adhere to a plant-based diet or not. It’s easy to soak beans (and by soaking them yourself you’ll be unlikely to experience wind like you would with canned varieties). Simply soak overnight, and rinse, then leave to soak some more until you’re ready to cook.

Pinto and Sweet Potato with balsamic rice
Serves 6-8

500g dried pinto beans, soaked overnight (minimum of 12 hours), rinsed
1 red onion, finely chopped
1 large sweet potato, cut into 1 cm cubes
2 peppers, chopped
5 garlic cloves, roughly chopped
1 T tamari (wheat-free soya sauce)
4 bay leaves
Olive oil
4 T smoked paprika
700g passata
2 T sea salt
1 T coarsely ground black pepper
2 t bouillon
4 T balsamic vinegar
1 T honey or maple syrup
1-2 cups water

Cook the beans until soft.

When done, rinse and leave to one side. Cook the onion in a little olive oil until soft, then add the sweet potato, bay leaves, and peppers. When softened, add garlic and paprika. After a minute, add the water and leave to simmer for a while until the potato is tender. Add the remaining ingredients including the beans. Adjust seasonings to taste.

Serve with balsamic rice and salad.

 

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