Right Motivation, Left Satisfied

The Beginning

Four years ago I spontaneously signed up for Run for a Reason, a 14 km run for charity. As I registered three days before the race took place I didn’t have much time to train for it. Furthermore, I had never ran more than 6 km in one go. I have done a lot of long distance cross country skiing, but long distance runs (read: more than 5km) were rather rare. I’m quite competitive towards myself and absolutely hammered my body during the event. I did the 14 kilometres in 1 hour and 10 minutes, and told myself I would never do that race again. The fright only lasted until the soreness of my muscles disappeared a few days after the run. It turned into a desire to pick up long distance running when I discovered the Nike+ app. This was the beginning of running being a big part of my everyday life.

In 2012 I did the HBF Run for a Reason again and raised money for Cystic Fibrosis. Again I ran it in 1 hour and 10 minutes, and again I was wondering why I would put myself through the pain of it. I found strength in thinking of all the people suffering from CF and how strong they are to cope with their condition every day.

Milestone Reached Today

Today I reached 1,000 km on my Nike+ GPS app! So I’m giving myself a big tap on the shoulder and celebrating with a massive green smoothie. Well, I suppose I’ve done more kilometers as I have travelled and used other phones when going for runs. But these are my first recorded 1000 kilometers.  I have developed a great appreciation for running and try and go for 4-5 runs per week. It is like meditation to me. I clear my head of all stress generated throughout the day and enjoy having quality me-time. If I’m ever angry or upset I’d go for a run, and by the time I’ve done the first 3km I have generally changed my mindset and come up with a solution. I don’t even feel that I’m running – its like my legs are on autopilot and my mind is unleashed and flies off wherever it desires to. This is also my most creative time. I enjoy painting, creating things as well as developing business ideas, and I always get my best insights when I’m out running.


Retired: Mr Right Motivation and Miss Left Satisfied

I have to admit I feel extra encouraged to go for a run when I’ve got nice and colourful apparel. My shoes, Mr Right Motivation and Miss Left Satisfied, have served me well in that respect.  However, after more than 1,000 km around the world in all kinds of weather and conditions it’s time to trade them in for a pair of newies. I’m so grateful for getting into running and encourage everyone to give it a chance! Even if you start with short distances and keep a slow pace – something is far better than nothing! ★

I’m so thankful for all the great times I’ve had out running, and can’t wait to hit up the 2,000 km mark!


Spicy buckwheat veggie risotto


Hello everybody!

Here is a great Indian spicy recipe. I adore spicy food, so this one is one of my favourites.

The ingredient list:

  • 1 cup buckwheat soaked overnight
  • 1 onion
  • 1 carrot
  • 1 red pepper
  • 1 green pepper
  • 1 clove onion
  • some capers
  • 2 tbsp  of coconut oil
  • Thai curry paste
  • salt

Heat some coconut oil in a pan, add the onions, fry it slowly for about 3-4 minutes than add the carrot and the peppers. After 5 minutes add the minced garlic and let it cook for about 10 more minutes.

When the vegetables have softened add the buckwheat and turn on the heat. The buckwheat  will  now begin to slightly fry, so keep stirring it.

Add a little coconut milk and keep stirring, add a tablespoon of Thai curry paste and salt. Add some more coconut milk and just a little water. Let it boil for 10-15 minutes on a low heat.

When it’s ready add the capers and you excellent meal is ready!

I hope you enjoy this recipe, try it out and tell me how you did.

Have a wonderful day! See you soon!


Happy Halloween! Spicy Pumpkin Soup

Happy Halloween Everyone!

Every year, 31st October, carved pumpkins are put out on porches and doorsteps in the United States, but also other parts of the world. The practice of decorating “jack-o’-lanterns” originated in Ireland, where large turnips and potatoes served as an early canvas. The name comes from an Irish folktale about a man called Stingy Jack. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween tradition.


Pumpkin is a low-calorie (26kcal per 100g), low-fat vegetable, and contains 91.6% water (raw). It is also a great source of Vitamin A (8513 IU per 100g).

Pumpkin Coconut Soup


  • 1 can coconut milk (400 ml)
  • 1 cup water
  • 1 tbsp coconut oil
  • 4 cups peeled and diced pumpkin
  • 1 red onion, diced
  • 1 small red chili, diced
  • Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
  • 2 tsp turmeric powder)
  • Some lemongrass
  • 2 large garlic clove, chopped
  • Peel from half of fresh lime
  • Juice from half of fresh lime


  1. Put the oven on 200C. Cut a lid off the pumpkin and carve out the seeds. Fill the pumpkin with 3 tbsp of water and put the lid over. Roast the pumpkin seeds at the same time. Leave in the oven for 20 minutes until the pumpkin is soft enough to dig out the meat.
  2. Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, lime peel, water and coconut milk and bring to boil. Simmer on low heat for about 10-15 minutes.
  3. Transfer the rest of the mixture to a food processor or a blender. Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with fresh coriander leaves on top.

Preparation time: 10 minutes, cooking time: 15 minutes, number of servings: 4

Enjoy!   . ★


Edamame Succotash



  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 small sweet potato, diced
  • 1 small ear of organic corn, cut off the cob and blanched
  • 3/4 cup edamame, blanched
  • 1 teaspoon butter, melted
  • Salt and pepper
  • Crushed red pepper


  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Toss the zucchini, yellow squash, and sweet potato in salt, pepper, and a
  3. small amount of melted butter.
  4. Roast for 30 minutes or until soft and a bit brown.
  5. In the meantime, blanch the corn and the edamame in salted boiling water and drain.
  6. Toss together and season with salt, pepper, and crushed red pepper flakes.

Butternut Squash & Kale Tostadas

Butternut squash and kale make me think of fall, and I love finding new ways to pair them together. These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion, and avocado sour cream.

Preheat oven to 400 degrees. Peel and cube a 1.5 lb butternut squash. Place on baking sheet and toss with olive oil, salt and pepper. Roast squash about 25 minutes, stirring with a spatula halfway through.

While squash is cooking, pour two cans of low sodium black beans into a saucepan, and add garlic and cumin. Warm on low heat.

Wash kale thoroughly. Cut kale leaves from the ribs. Roll kale leaves up and thinly slice. Place kale in colander and rinse with hot water for about 15-30 seconds to slightly wilt leaves, then rinse with cold water to stop the cooking.

Eggplant and Bell Pepper Terrine


So what is a terrine? My online Apple dictionary defines it as: 1. a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container; 2. A container used for such a dish, typically of an oblong shape and made of earthenware.

This recipe conforms to both definitions and is a wonderful vegan appetizer. If you’re an eggplant lover, this one’s for you. It takes about an hour of prep time and can be made the day before. In fact, it is best if made the day before so the terrine fully marinates. Bring it to room temperature before serving for best flavor.


4 red bell peppers
2 medium eggplants  – cut ¼ inches thick rounds
1 small shallot  (peeled and minced)
1 tablespoon balsamic vinegar
½ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra virgin olive oil
¼ cup organic tofu (mashed)
2 cups loosely packed fresh basil leaves (Now appearing at the Farmers’ Market)
Vegetable oil cooking spray


Roast the bell peppers under the broiler until skins begin to bubble and peel. Peppers will almost be black when they are ready. Transfer to a large baggie and close the top carefully (peppers will be plenty hot). Let steam in the baggie until cool enough to the touch – approximately 15 minutes. Peel, seed and skin peppers. Cut into 1-inch wide strips. Set aside.

Preheat oven to 400 degrees.
Spray two baking sheets with cooking spray. Working in batches, arrange the eggplant rounds on baking sheets in a single layer. Roast until tender – about 20 to 25 minutes. Turn the rounds over after 12 minutes to ensure even cooking. Using a spatula, transfer the rounds to a wire rack to cool (wax paper works well but if you can use a rack it lets the air circulate to both sides).

In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside.

Spray a terrine with cooking spray (I use a 9×4 inch earthenware loaf pan). Arrange one-third of the eggplant rounds, slightly overlapping, to cover the bottom of the pan. Brush lightly with vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over the eggplant. Using a rubber spatula spread half of the tofu over the peppers. Top with half of the fresh basil and brush lightly with vinaigrette.

Make another layer of eggplant, vinaigrette, bell pepper, tofu and basil. Brush with vinaigrette. Top with a third layer of eggplant. Brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing the layers.

Cover tightly and marinate, in the refrigerator, for 12 to 24 hours. Carefully un-mold terrine onto a platter and garnish with fresh basil prior to serving.

What’s for Breakfast? Sweetcorn Fritters With Roast Tomato.

Recipe of the Day


This time when we returned from Canberra the boot of our car  was filled with plums, tomatoes, sweetcorn, spinach, sweet basil, capsicum, cucumbers and zucchini. All freshly picked from my father’s garden. And two enormous bunches of hydrangea in hues of pink, lilac and blue.

Our holidays are well and truly over and we are getting back into the swing of things. School might not start until next week, but my daughter is back into her swimming routine. I picked her up from the pool this morning. As usual she was absolutely ravenous. “What’s for breakfast?” she asked.

She particularly loves sweetcorn. Especially from her grandfather’s garden. Not surprisingly this is one of her favourite breakfasts. Sweetcorn fritters with roast tomato. Another classic from Bill Granger. It’s still on the menu at Bill’s Cafe. All day. Served with bacon. We decided to give the bacon a miss today. Putting the focus entirely on our beautifully fresh produce.Somehow things always taste better when you grow them yourself.

roasted tomato

Sweetcorn Fritters With Roast Tomato

Serves 4

For the roast tomatoes

4 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

For the fritters

1 cup plain  flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
2 eggs
1/2 cup milk
2 cups fresh corn kernels from the cob
1/2 cup diced fresh capsicum (pepper)
1/2 cup sliced spring (green) onion
1/4 cup chopped coriander and parsley
4 tablespoons vegetable oil

For the roast tomatoes

PREHEAT the oven to 180 C. Place tomatoes on a baking tray cut side up,and drizzle with olive oil. Sprinkle liberally with sea salt and pepper.
ROAST in oven for 20 minutes.

For the fritters

SIFT flour, baking powder, salt and paprika into a large bowl and make a well in the centre.
IN a separate bowl, combine eggs, and milk.
GRADUALLY add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.
PLACE corn, capsicum, spring onion and herbs in a mixing bowl and add just enough of the batter to bind them.
HEAT 2 tablespoons vegetable oil in a non-stick frying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time.
COOK for 2 minutes or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.
SERVE with roast tomatoes and rocket.

Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette


If you’re looking for an easy, crowd-pleasing salad then here you go! The roasted pears add a nice twist, and the pomegranate seeds burst in your mouth. I buy the pomegranate seeds already packaged, but if you have the time you can meticulously de-seed the pomegranate. Don’t worry if you don’t know how to do that…I had to watch a You-Tube video! If you don’t like gorgonzola or blue cheese, you can easily substitute goat, feta, or Parmesan. You can also use candied walnuts or pecans, but the maple syrup in the dressing already adds a nice sweetness. Enjoy!

Roasted Pear, Pomegranate, and Gorgonzola Salad with  Maple Balsamic Vinaigrette

Serves 4-6


Roasted Pears:

  • 3 Anjou pears, quartered and cored
  • 1 tablespoon EVOO
  • 1 tablespoon sugar

Maple Balsamic Vinaigrette:

  • 1 shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 4 tablespoons balsamic vinegar
  • 1/4 cup EVOO
  • 2 tablespoons maple syrup

Skirlie stuffed savoy cabbage – total comfort food

stuffed cabbage

I’m on a bit of a veg kick at the moment, when I’ve got loads of work on I tend to cut out meat, pasta and potatoes as I find it gives me much more energy and focus. Every Sunday, if I’m home, I head to my local car boot sale to buy the week’s veg from Maureen and Bridget. I’ve spoken of these two wonderful ladies quite often on here, they live just over the border in Lincolnshire and Bridget grows the most impressive veg and Maureen is the queen of pies, fruit vinegars and lemon curd.

The weather is dreary and wet today which leaves me craving comfort food. Off I went as usual in the driving rain to get my veg and came back with a mountain for less than £10: purple cauliflower, romanesco cauliflower, cavelo nero, green and purple kale, red cabbage, purple sprouting broccoli, bunched…