I’m about to spend the first holiday season as an almost 100% vegan and my challenge is to make it as fabulous – culinary speaking – as all my previous Christmases. This is so exciting! Eggplants are in my top 5 favorite veggies and I wanted to do something fancy with them while staying true to the “red-green-white” Christmas colour scheme. Tada!!! When these beauties came out of the oven, our living room was filled with such a festive smell that I could have celebrated Christmas right away. But hey, not so fast, there are still a few days to go!
My favorite part of the holiday season is certainly decorating the house from floor to ceiling. I get so excited when I start unboxing the Christmas decoration items from the previous years because I always forget what we all have. Tell me really, what would be Christmas without those beautiful wreaths on the doors, over the fire place or on the tables? Not that Christmassy for sure!
When dealing with pomegranate, you have got to get yourself mentally prepared. The pomegranate seeds are stuck deep inside the fruit and it requires quite a bit of patience to extract them. Never mind if it feels like eternity, it is so delicious that I don’t mind will be digging out the gold. Best of all, I use that time to meditate and be in the present.
I can’t say I have a sweet tooth and I’m quite picky when it comes to desserts. Clearly, sugar & fat bombs are not for me. I’ve always loved yoghurt (French people eat up to 3 yoghurts a day!!!) and as I grew a bit tired of eating the same industrial fruit yoghurts on repeat, I thought that I should try something new (and more natural!). The great news is that pomegranates are back in season! Yeahh!