Toast is a typical late lunch in our house: double toasted ryebread with a bit of leftover sauteed kale, hummus, grated beetroot tossed in a tsp of apple cider vinegar, and seeds on top. Grains, seeds, vegetables.
Last week we moved to our first home and I’m overflowing with gratitude and love. I’m so lucky, being a newly wed, surrounded by wonderful people. Settling down and nesting in the early spring feels really special, as lately I had the chance to spend some more time in the nature, looking at the birds doing the same. Love is really in the air, if you can’t feel it, you need to breath in deeper and follow the birds! This fresh start is not only in my housing situation, but in basically every aspect of my life, and it is all very exciting. Eating only plants is very humbling, I feel overwhelmed with beauty, and flavours and all the wonders nature can give us and that we tend to take for granted when we get caught up in our busyness “doing our business”. Spring is the time to celebrate life, so plant seeds, sprout them, crunch on them, toast them, peel them, chop them, butter them, and imagine that each one of them is carrying life that can thrive through you if you take and cherish their energy wisely.
I’m lucky to be able to just pop down basically any store in Copenhagen and get a good quality organic rye bread packed with seeds. It took me some time to get used to this dense dark bread, but I don’t know what I would do without it any more. Next step is to learn to bake them, I’m on it!