I’m about to start putting together issue 5 of Starflower Living (a monthly online magazine).
The themes for this issue run alongside those of the New Moon in Scorpio: soul mates, sexuality, transformation, empowerment, letting go, old baggage, psychology, secrets, depth of character, compulsions, deep emotional connections, ancestors, debt, inheritance, jealousy, abandonment.
Health issues: sexual organs, organs of elimination, menstrual cycle, sexual infections.
The due date for articles, artwork, adverts and photos is tomorrow, October 4th. Please email your submission to me at: office (at) starflowerpress (dot) com or veronikarobinson (at) hotmail (dot) com
Before submitting, please be familiar with our publication.
Love, Veronika xxx
Don’t ask me why Saturday night is dessert night in our home, rather than say Wednesday or Monday…because I don’t know.
Last night we had one of my favourite desserts: pear and coconut crumble. It’s quick and easy to make, and tastes gorgeous!
I first wrote about this dessert in my novel, Bluey’s Café:
Home alone on Saturday night, instead of crawling into bed or watching late-night TV, Bluey headed to the kitchen. A small hessian sackful of ripe pears were begging for her to take notice of them. She peeled half a dozen, and sliced their tender juicy flesh in half, laying them in a pan with coconut oil and brown sugar. They began simmering. Their buttery and gritty flesh was perfect for a crumble. Coconut cream swirled around the pears, and a sprinkling of ground ginger dusted the top.
Bluey loved cooking with coconut, and always found it lent an erotic edge to her recipes, not to mention that it reminded her of Cole Hadden, a dashing young English businessmen who had taken her to dinner while in Jamaica several years ago. His kisses tasted like coconut with a hint of cinnamon and Caribbean sunshine. She could never look at coconuts in the same way again.
Serves four to six
4-6 large ripe pears
30g coconut oil (or margarine)
50g coconut sugar (or other unrefined sugar) or maple syrup
Juice of half a lemon
500ml coconut cream
Dusting of ground ginger
85g solid coconut oil (or margarine, but coconut is better)
100g coconut sugar (or other unrefined sugar)
2 cups jumbo oats
1/3 cup desiccated coconut
100g 80% dark chocolate, broken into pieces (ginger chocolate is especially good!)
Preheat the oven to 180C. Peel the pears, cut in half and remove the stalks and seeds. Drizzle with lemon juice to stop browning.
Melt coconut oil (or margarine) in a pan, and add the pear halves. Add the sugar, and allow to caramelise.
After about fifteen minutes, add the coconut cream. Place the contents into a casserole dish. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble.
Make the crumble. I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. Rub the oil or margarine into the oats. Add the sugar and desiccated coconut. Add the pieces of chocolate and mix well. Place the mixture onto the top of the pears. Bake for 45 minutes.
Serve with soya cream or soya ice cream.
Today I’m collating recipes and photos for Veganuary. Have you heard of it yet?
It’s launching this September, and the campaign is kick-starting in January 2015.
The campaign aims to reduce the suffering of animals by inspiring people to ‘try vegan’ every January… Their goal is: to show the wider world how exciting, delicious, vibrant and varied vegan food really is.
Clea Grady, Marketing Manager for Veganuary, says “Recipes will be a huge and vital part of this website and of our campaign; we want to showcase every type of dish and cuisine there is.”
She is interested in hearing from bloggers, chefs, cooks and ‘everyday’ vegans to see if they’d be keen to contribute.
Clea says “It is absolutely up to the contributor as to how many recipes they provide – all will be accredited back, and we will link back to blogs/websites/online profiles and shout your name from the rooftops on social media.”
If you want to contribute to Veganuary, visit www.veganuary.com
or email: clea (at) veganuary (dot) com
Oh my gosh, it’s suddenly come on all dark, grey, damp and chilly here in the north of England.
My feet are cosied up in thick socks, but the goosebumps on my arms make my thoughts turn to lunch: red lentil soup.
My daughter, Eliza, has started taking a thermos to school so she can bring soup for her lunch. What a treat to have something hot and delicious to look forward to in the middle of the day.
There are more than 40 soup recipes in The Mystic Cookfire, so she’s not likely to get bored!
Illustration by Sara Simon, from The Mystic Cookfire
This week she’s enjoyed red lentil and vegetable, leek and potato, and tomato.
Tonight I’ll make some red pepper soup (her favourite) for tomorrow’s lunch.
Thinking ahead, next week’s lunches will include: Bay and Onion, Black Bean, Potato and Corn Chowder, Italian Peasant Soup, and my favourite: Goan Potato.
What I love about soup is that it’s quick and easy to make; and the house always smells amazing while there’s a pot simmering on the stove. It’s also (ever the crafty mother) a great way of slipping in vegetables and fresh herbs that would otherwise be rejected. Amazing how things just ‘vanish’ when you blend a soup!
What is your favourite soup?
Wishing you a delicious and rather tasty Autumn! Love, Veronika xx
Just wanted to share the new cover for The Blessingway, illustrated by Susan Merrick. I really love it!
Equinox blessings, and happy New Moon in Libra.
Issue four of Starflower Living is now available to download.
- Walking with Beauty
- New Moon in Libra
- Officiating Weddings
- Healing Adrenals
- Thyme Honey
- In my Kitchen
- Conscious Uncoupling
- Love (poem)
- The Starthrower
- Autumn Equinox
- Creating a Charmed Life
- May Di Vorce be with You
- The Mirror of Relationships
Cover photo by Sabine Scherer Photography.
On an Autumnal day in New Zealand in March, 1996, I gave birth to my first child at home in a birth pool by candlelight. Mozart’s music played in the room, and she arrived in this world peacefully. She didn’t cry or fuss, but just looked into our eyes and took in her surroundings.
Half an hour later, it was time to cut the cord (if I knew then what I do now, we’d have had a *lotus birth and not cut the cord). She howled and screamed. It has been said that cutting the cord doesn’t hurt, but she clearly felt ‘something’ as our physical connection was severed.
For eighteen years, we have shared our lives. At seven this morning, we waved goodbye. That umbilical cord was well and truly cut. And it bloody well hurt me too. She’s on her own now. This part of my mothering journey with her is over.
I’m no longer there to protect her, make sure she eats her greens, warn her off certain boys, and prompt a bedtime to ensure adequate sleep. My job is done.
I look forward to hearing all the stories about university life. But today, I grieve. Today I trust the tears which fall so freely to cleanse old wounds.
I have found it interesting in these past few weeks how differently people respond to pain. Those who have attachment parented their children ~ they understand. They allow me my grief without trying to band aid over it.
And then there are people who are quick to remind me that she’ll be home in ten weeks. It’ll zip by, they say. Maybe. But I doubt it.
If you ever miscarry, someone is bound to say ‘never mind, you can try again’ or ‘it wasn’t meant to be’…rather than just honouring the loss. They mean well, of course, but it doesn’t help.
Yes, Christmas might be just around the corner (at my age it’s always just around the corner!)…but that’s more than 150 meals we won’t be sharing together. More than seventy mornings where I won’t get to see her smile or share a cup of tea.
As a bonded family, every day is a lifetime to savour. So, in some people’s world ten weeks is nothing. This morning, for me, it is a long time away.
I appreciate she’s not going off to war or ill in hospital. She’s a beautiful, healthy young woman with adventures ahead of her ~ but that doesn’t make the cutting of the umbilical cord any less painful.
The eighteen years between giving birth and saying goodbye, now THAT has zipped by.
Do you like to read romance novels? You can find the first chapter or two of the five contemporary romance novels I wrote last Summer here on Wattpad. Pop on over. They’re free to read! http://www.wattpad.com/VeronikaRobinson
You can find my first two novels on my website www.veronikarobinson.com, Amazon, good bookshops or www.starflowerpress.com Bluey’s Cafe is also available on Kindle.
Pharmacy shelves abound with ‘remedies’ for coughs and colds, but I can promise you nothing will come close to being as brilliant as your own home-made elixir.
I’ve made up a batch of Autumnal cold syrup so my daughter can take some to Bangor University when she leaves (in two days). There are rumours of Freshers Flu which are leaving all the new students rather terrified.
What you’ll need:
Organic lemons (you’re leaving the skins on, so make sure they’re organic)
Fresh ginger root (one decent chunk, about five inches long)
30 ml 100% eucalyptus oil (do NOT use synthetic oils)
Raw honey (depends on how much you’re making)
Old glass jars
Place the glass jars and lids into a large pot and fill with water and bring to the boil. While they’re sterilising, get to work make your mixture.
Slice the lemons. (I used three bags of lemons, but one bag is fine)
Slice the ginger root.
Sprinkle liberally with lots of eucalyptus oil.
Gentle warm the honey if it’s ‘set’ honey. Don’t boil it. You just want it soft enough to pour into your jars.
When the jars are done, and have cooled a little, place the lemons and ginger root in each one until filled to the top. Sprinkle in more eucalyptus oil. Pour honey in until covered. Screw lid on tightly. I tip my jars upside down, and upright, and down again a few times over the course of the next day.
To use: simply take a spoon of honey (including lemon and ginger) and pop it into a mug with boiling water. Sip as often as needed throughout the day.
This can be used as a preventative, too. This mixture will last for months in the fridge.
So, all you Freshers starting university life, get drinking this remedy. Stay strong, study hard, have fun ~ and most importantly, phone your mother!
*You can also find a recipe for Thyme Honey (also effective for coughs and colds) in issue 4 of Starflower Living (publishing Sept 24). http://www.starflowerpress.com/living/index.shtml