Very Inspiring Blogger Award

The very lovely Laura of Texas on Thames (via Singapore!) has nominated me for the Very Inspiring Blogger Award! I'm honored, flattered, and confused, all at the same time... But I love a good opportunity to pay it forward, so here goes...


The Rules

  1. Display the award logo on your blog.
  2. Link back to the person who nominated you.
  3. State 7 things about yourself.
  4. Nominate 15 bloggers for this blog and link to their pages.
  5. Notify these bloggers of the nomination and the awards’ requirements.

7 Things about Myself

1.) I'm a dual citizen of the UK and the US, which came in very handy when I fell in love with a British man while living in California!

2.) Before becoming a nutrition enthusiast, I was a radio station promotions assistant, a novelty t-shirt company marketing assistant, a concert photographer, and an SEO account manager.

3.) My best friends in the world all live in completely different cities: San Francisco, London, Philadelphia, New York, Baltimore, DC, Denver, Omaha, Nashville, Chicago, Austin...

4.) I can't wait to meet my baby this summer! Phil and I have had names picked out since I found out I was pregnant (and some we had talked about years ago!) - we won't be finding out the sex, so it will be a lovely little surprise.

5.) The first cookbook I ever received was Forever Summer by Nigella Lawson. It still sits on my bookshelf!

6.) I have an ongoing wishlist on Amazon for cookbooks which currently holds 54 titles. Another wishlist for nutrition books totals 180!

7.) I'm really looking forward to teaching my child how to cook and getting messy in the kitchen. That's probably the thing I'm most looking forward to about having kids.


15 Nominees for the Very Inspiring Blogger Award

1.) Texas On Thames - the wonderful Laura!

2.) Two Blue Lemons

3.) Gluten Free Travelette

4.) My Green Diet

5.) Wine & Butter

6.) Good Things Grow

7.) Cookie and Kate

8.) The Nourishing Gourmet

9.) The Whole Life Nutrition Kitchen

10.) A Harmony Healing

11.) Whole Promise

12.) Pickles N Honey

13.) Nature Nourishes

14.) Alex Eats Green

15.) Bauman College


And here's a new recipe for good measure!

I discovered the bones of this recipe via the aforementioned Sarah of Two Blue Lemons. Her Warm Butternut Squash & Chickpea Salad really appealed to me, so I made it the other night with a few tweaks. Turns out, so did she! The original comes from Casa Moro, one of the cookbooks from the founders and chefs of the fabulous Moro restaurant in London, one of my favorites!

This is a wonderful warming yet light dish for a winter dinner or hearty lunch. I incorporated farro to give it a bit of bulk and used adzuki beans instead of chickpeas. Any beans or legumes could work well in place of the adzukis.

Lots of cilantro is essential for brightness - sorry if you're a cilantro hater!

Warm Butternut Squash, Adzuki Bean & Farro Salad

Warm Butternut Squash, Adzuki Bean & Farro Salad

by The Particular Kitchen

Prep Time: 15 mins

Cook Time: 45 mins

Keywords: roast simmer entree salad wheat free vegetarian vegan sugar-free nut-free fall winter

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Ingredients (serves 4)

  • 1 butternut squash, seeds removed and cut into small cubes
  • olive oil
  • sea salt and black pepper
  • 1 cup farro
  • 3 cups water
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • juice of 1 lemon
  • 2 tbsp water
  • 1 15-oz can adzuki beans, drained and rinsed
  • handful fresh cilantro leaves


Preheat the oven to 425F. Place the butternut squash pieces on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Bake in the hot oven for 30-40 minutes, tossing and turning every 15 minutes. Remove from the oven and leave to cool slightly.

Cook the farro according to package instructions (mine took 15 minutes by simmering a cup of farro with 3 cups of water with the lid off). Drain if necessary and leave to cool slightly.

Make the dressing by whisking the tahini with 2 tbsp olive oil, 2 tbsp water, lemon juice, garlic, and some salt and pepper.

Add the squash and farro to a large bowl and gently fold in the beans and cilantro. Toss with the dressing and serve warm.

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