Thanksgiving

We are in what is known as the transitional time of the year.
You’ll see the headlines everywhere — How to transition your wardrobe from summer to fall — and they’re not entirely unhelpful.
This summer I became enamored with vintage-inspired fashion and oversized sweaters (I’ve super low white blood cell count, so I’m always feeling cold.) I would’ve lamented their loss if I thought I couldn’t wear them for just a little bit longer.
Thankfully, an oversized blazer proved to be just the styling tip I needed to transition it from wispy summer goddess.

I still can’t quite put my finger on; can anyone tell me how Thanksgiving is this week? I know everyone is already asking it, but where did 2018 go? I feel like it was just yesterday that I was laying out my goals and dreams for the year.
Thanksgiving is one of my favorite holidays. Its fall and the leaves are gorgeous, and everything looks beautiful (except when snow shows up October)!
What are you grateful for this Thanksgiving? We assume there will always be more of something — friendship, health, money, days of summer — I don’t regard what I have in the present with as much reverence as it deserves. I don’t want anything back, but I do want to practice gratefulness for what I’ve experienced. Life has kept me moving and going and achieving, just knowing there’ll be more of everything to come.

Happy Thanksgiving everyone!
I hope you all enjoy a wonderful day spent with loved ones; eating delicious food.

Love,

Faduma

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Homemade waffles recipe

I love a stack of piping hot, golden brown waffles. I mostly eat them for breakfast, but they’re REALLY good for dessert too.
Waffles and ice cream is a total classic!

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Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:
2/3 c. whole wheat flour
2 tbsp cornmeal
1/2 tsp Baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 banana, mashed
1 egg, whisked (Vegan – use 1/4 cup unsweetened applesauce in place of one egg)
2/3 c. + 1 tbsp Almond or (milk of choice)
1 tbsp jam (I used strawberry)
1 tsp lemon juice

Directions:
In a medium-sized bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Add the wet ingredients to the dry and stir until just incorporated. Spoon the batter over your waffle iron and close the lid. Cook for 4-5 minutes, or until the waffles are firm and slightly crispy. If you’d like an extra-crispy waffle, pop them in the toaster for a couple minutes once they’re done cooking.

Homemade Strawberry Jam

I love Pb&J sandwich (peanut butter and jelly) – I can’t remember if it was 7th or the 8th grade that my teacher thought us how to make jam but ever since then I’ve been making my own homemade strawberry jam. Pb&J sandwiches definitely came in handy when was broke college student.

Here is my quick and easy recipe.

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Ingredients:

  • 1 qt ripe, organic strawberries, hulled and sliced
  • 3⁄4 to 1 cup raw organic sugar (or substitute regular granulated sugar), depending on the
  • sweetness of the berries
  • 2 tbsp lemon juice

 

Preparation:

  • Combine the strawberries, sugar and lemon juice in a small saucepan over medium heat.
  • Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly (I used a potato masher for this). Turn down the heat to medium-low and simmer for approximately 10 minutes.
  • Put about a teaspoon of the jam mixture on the a plate and swirl the plate around. If the jam runs, cook for 2-5 minutes longer and repeat the process. (The jam should firm up when it hits the cold plate and should no longer run.)
  • Transfer to clean glass jars and cool. When completely cool, cover and refrigerate.

 

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Europe

I want to write an all-encompassing recap of my trip to Europe, but I’m not going to do since I’ve been there and done that before. You can read my previous blog posts or if you’ve specific questions over on Instagram (feel free to DM me).

Thinking about my trip gave me a feeling of this word that isn’t really a word, but more of a feeling —  sonder.

SONDER:
n. the realization that each random passerby is living a life as vivid and complex as your own—populated with their own ambitions, friends, routines, worries and inherited craziness—an epic story that continues invisibly around you like an anthill sprawling deep underground, with elaborate passageways to thousands of other lives that you’ll never know existed, in which you might appear only once, as an extra sipping coffee in the background, as a blur of traffic passing on the highway, as a lighted window at dusk.

There is only one thing I feel compelled to tell you – my favorite part of my summer trip, and what I took home with me. A lot of my worst days are spent feeling dissatisfied with where I am and who I am. The fact that I am growing, that things are still happening, that I still have whole lives left to live often takes a back seat to my less than perfect present. God willing, I will live to be a 100-year-old woman with a million chapters in my book (some okay ones and some fabulous ones), and really just experiencing all.

The family that eats together stays together

Because breakfast is the most important meal 🙂

Nothing like crepes in Paris 

Favorite Souvenir from Paris

View from the hotel: Seine river statue of liberty

 
 

Hello Belgium waffle

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Neighborhood Farmer’s markets

Darlings,

Farmer’s markets are little neighborhood gems.
All of the fresh, organic, hand-made, home-grown, artisan and gourmet options
make a trip to one make you feel like a better person instantly.
I think my love for farmer’s markets started when I was a little girl, years ago at going to the farmers market with my mom.

Every market since then has been just as wonderful an experience.
The farmers are always nice and really get my need for free food and samples.
So basically I guess what I’m saying is if I can get something for free, I’m game.

As soon as spring hits, I make an effort to go to my closest market.
Since it’s outdoors, dressing comfortably is a primary goal.
Kudos to kind farmers for igniting my love for fresh produce and free samples.

Find a market near you, Support your local farmers!

 

Love-

Faduma Sahra

No, there were no tulips and peonies so I bought yellow roses

Smoothie Bowl

The last 10 days of Ramadan (Ramadan is the ninth month of the Islamic calendar, the holy month is marked with prayers and self-reflection –– as well as fasting daily from dawn to sunset). I have been focused on my health, eating right and my goals. I can say for the first time it’s going pretty smooth. I’ve been travelling/ working on projects while still working on my nonprofit org. It has been the best experience so far. I feel so lucky to be surrounded by people who are always working on bettering themselves

One thing I have struggled with the past year is the constant feeling I should be creating something. I have always gravitated to doing more. One of my goals for 2018 is to explore and to keep growing in every way that I can.

See below what I have been making for suhoor (a pre-dawn meal, before fasting until sunset) and Iftar (the larger night-time meal to break the day’s fast)

Smoothie Bowl:

Smoothie bowls are pure, simple and take only minutes to prepare. They are all kinds of satisfying and contrary to what some may think they are actually also quite filling thanks to the abundance of raw fruits, greens, protein, nuts and seeds you can add to the mix (pun totally intended). Mixing up the toppings is the best bit. Choose from a range of granola, goji berries, nut butters, coconut, chia seeds, cacao nibs, buckinis or fresh fruit. The options really are endless. Most of the time it’s just using whatever is in your fridge or pantry. Here’s some options that can make your bowl a little bit “fancy”.

Banana, 1 cup frozen strawberries with 1/4 cup frozen mango and 1/2 cup toasted coconut milk, topped with granola, coconut flakes and raspberries.

Berry smoothie bowl topped with granola, coconut chips and roasted cacao nips

I love mango smoothie bowls (Mango is my favorite fruit)

 

Papaya: Dairy free yogurt, blueberries, coconut flakes (I love coconut), chia seeds, bee pollen

Old-fashioned organic oats w/ Almond milk and honey
Topped w/ Chia seeds, coconut flakes and bee pollen

Mango peach smoothie bowl

 

Garden Linguine for lunch

Darlings,

You see, I always had a bit of an obsession with rice, but lately I’ve been experimenting with pasta recipes.

For some people like me, cooking offers tranquility. I get the enjoyment from seeing the yummy final product. This was an easy dish to prepare and took little to no time to go from prep to set. Healthy, and delicious.

Ingredients:

2 mushrooms
1 onion
2 garlic cloves
3 tomatoes
1/2 cup of vegetable stock
1 zucchini
1 squash
Olive oil
1 box of Linguini

-Cut up the mushrooms and finely chop the onion and the two garlic cloves
-Heat up a pan and sauté the mushrooms, onion, tomatoes and garlic in two tablespoons of olive oil
-Once the mushrooms start to golden and the onion, and tomatoes is soft, add the vegetable stock, zucchini and the squash.
-Let it simmer for 5 minutes and then season with salt and pepper.
-After the pasta is ready to serve into separate plates.
-Pour the sauce over the already served pasta and add some shaved Parmesan on top for the finishing touch.

Bon Appétit!