Welcome back to the blog! I'm writing this the day before Valentine's day. In its commerciality, I'm usually not the biggest fan of the official day of LOVE, but this year I believe we need it more than ever. A day of love, respect and compassion. With everything that's going on in the world, politically, socially and environmentally, it's ever so important to stay true to your beliefs, your inner voice, connect to that power within and to treat one another with love and respect.

This week, I was listening to the latest episode on the On Being podcast and their discussion on love, compatibility, family, society and much more. One of the key messages in this episode is that love does not arise from compatibility with others, but that compatibility with others arise from deep love (and hard work).

MS KRISTA TIPPETT [Host]: I’ve been having this conversation with a lot of people this year. The truth is, more than ever before perhaps, in our world, we are in relationship. We are connected to everyone else. And that’s a fact. Their well being will impact our well being, is of relevance to our well being and that of our children.

But we have this habit and this capacity in public to — and also, we know that our brains work this way — to see the other, to see those strangers, those people, those people on the other side politically, socioeconomically, whatever, forgetting that in our intimate lives, and in our love lives, in our circles of family and friends, and in our marriages, and with our children, there are things about the people we love the most who drive us crazy that we do not comprehend. And yet, we find ways to be intelligent, right? To be loving – because it gets a better result. [laughs]

MR. DE BOTTON: That’s right. And families are at this kind of test bed of love because we can’t entirely quit them. And this is what makes families so fascinating because you’re thrown together with a group of people who you would never pick if you could simply pick on the grounds of compatibility. Compatibility is an achievement of love. It shouldn’t be the precondition of love as we nowadays, in a slightly spoiled way, imagine it must be.

MS. TIPPETT: Yes. Wonderful. I think this is deeply politically relevant. ... And I think it’s also such an important thing to bear in mind that the import of our conduct, moment to moment, that that is having effects that we can’t see.

It really is a beautiful message and good reminder. We learn to accept and love the people that are the closest to us (such as our close family and friends) despite their flaws and imperfections, and so we're also capable of seeing good in people and strangers. The road to this is spelled LOVE.

I'm using this as my inspiration for this week's practice, on and off the mat, seeing beauty in strangers and mindfully expanding my capacity for love. And not only for my family and friends, but for society as a whole. 

---

On another note. Are you up for the task of love-bombing someone this week? Yes? Then I recommend making this granola. Share it with a friend, your partner, family member or why not with a sweet neighbor?

I've been making this granola for years and years, adapting a recipe from my mom and Swedish chef+author Anna Bergenström.

It keeps well in an airtight container and goes perfectly with yoghurt, Scandinavian-style sour milk (filmjölk or Skyr), almond milk or as a topping on your favorite smoothie.  

Love-bomb granola
Makes 6-7 cups

6 cups (600 g) jumbo oats
1 cup (75 g) desiccated coconut
1/4 cup (35 g) sesame seeds
1/4 cup (35 g) coconut palm sugar
1/4 cup (35 g) pumpkin seeds
1 tsp cinnamon
1/4 cup (60 ml) vegetable oil (I use sesame or coconut oil)
1 cup (240 ml) water
2 tbsp apple sauce (optional)
1 handful chopped dates, Turkish apricots, raisins or dried cranberries (optional but adds a delicious chewiness)

Preheat your oven to 200°C/400°F. Mix together oats, coconut, sesame seeds, coconut palm sugar, pumpkin seeds and cinnamon in a big bowl. In a small bowl on the side, whisk together water and vegetable oil. Pour the oil-mixture over the dry ingredients and incorporate by stirring well. Finally, add two large spoons of apple sauce and fold everything together. 

Line a baking pan with baking paper and spread out the oat mixture on the pan in an even layer. Add to a heated oven and bake for 25 minutes. Remove from the oven, and using a wooden spoon gently turn the granola. Bake for another 5-10 minutes, checking the granola so that it doesn't burn. The granola is done when it has a golden color and an amazing fragrance is spreading in your kitchen.. 

Once the granola has cooled down, add chopped dried fruit or berries and transfer to an air-tight jar or container. 

Let's talk açaí, shall we? It's refreshing, energizing and delicious. It just keeps increasing in popularity around the world. Açaí is also jam-packed with good nutrition such as antioxidants, fiber, heart-healthy fatty acids (Omega 3, 6 and 9) and over 10 different vitamins and minerals. It grows in the Amazon on tall slender palms that can become more than 82 ft ( 25 m) in height. And who wouldn't be seduced by its intense purple color?

I first tried açaí while on holiday in Brazil. For the first few days in Rio de Janeiro, I remember going for breakfast in the morning ordering something ordinary such as a croissant and a juice. We soon noticed that the locals ordered what looked like a thick purple smoothie, served in a bowl and topped with strawberries and granola. I knew I had to try it. Starting the day with açaí quickly became one favorite routine on our trip along the Brazilian coast. It kept us energized and nourished for the day ahead, and it was just so delicious!!    

It makes me smile thinking about it, since açaí has since become so popular all over Europe and US, but back then it truly felt like a unique discovery of Brazilian culture. 

Since returning from Brazil, my obsession with açaí hasn't faded and I love trying new places serving spectacular açaí bowls. What I have discovered is that not one place makes açaí like the other. Outside of Brazil, the best açaí I have tried has been here in San Francisco and in LA. Personally, I like my açaí simple. Not too many superfood add-ins, and a real pure taste of açaí. 

Click to see some of my favorites açaí bowls here and here.

Now, how do you best make this insanely delicious breakfast or snack?

1. Use a good quality frozen açaí pulp (if you can't find açaí pulp where you live, use frozen blueberries and a freeze-dried açaí powder).
2. Keep it simple, use 3 or max 4 ingredients for the base and experiment with your favorite toppings.

Açaí bowl
Serves 2 small portions or 1 large

100 g frozen açaí pulp (or substitute 1 cup frozen blueberries and 2 tsp açaí powder)
3 ripe bananas (sliced and frozen for at least 8 hours)
1/2 cup (120 ml) apple juice
50 g frozen fruit (I like pineapple, mangos or berries) (optional)

1. Defrost your frozen açaí pulp by holding the package under room temperature tap water for up to a minute.
2. Use a scissor to carefully cut open the top of the package, and break the bar into smaller chunks as you add the pulp to a high-speed blender.
3. Add in the frozen bananas, any extra fruit/berries and apple juice.
4. Begin mixing on low speed and increase the speed until smooth and creamy. (In a Vitamix, this takes a couple of minutes with the tamper.)
5. Add to your bowl(s) and top with your choice of toppings, eg. homemade granola, desiccated coconut, berries, hemp seeds etc. 

I love to eat açaí for breakfast or to fuel up after a good workout. Running, hiking, dancing, yoga, whatever you do - this superberry baby never goes out of fashion. Enjoy!

The joy of going to a market on a Saturday morning. Nothing can really beat it. It is just the best way to begin the weekend.

The above picture is from a market near Parc des buttes Chaumont in Paris. It is such a lovely market that even has an organic section. What is so great with buying your fruit and vegetables, cheese, bread, eggs and others products at the market is that they are often locally grown and/or produced. 

Feel free to ask the people in the stand where the eggs they sell are coming from. It might be that they are from a nearby farm where the hens have access to green grass. According to this article, these eggs are just so much better for you than any organic eggs you will find in the supermarket. Not to mention their taste..

Another great thing is that you support the farmers and growers in your local area, so that they can keep doing what they are doing without, hopefully, having to compromise the quality of their food.

My favourite local markets here in Dublin are Temple Bar market, The Supernatural food market and Dublin food co-op.
They are all really great. Temple Bar market has the best local apples and last time I went to the Supernatural food market I got a pack of organic kale for only €1.25 since they were about to close for the day. The joy!
Obviously I ran home to make this salad. 

Now, let me introduce you to my favourite soup of all times. 
It is so creamy, satisfying, healthy and easy; it has been a lifesaver this winter. 

Fennel cauliflower soup with walnut oil
Serves 4-6 guests

2 tbsp olive oil
2 garlic cloves
2 cups (200 g) chopped leeks (2 or 3 leeks)
1/4 fennel
1 head of cauliflower
1 small piece of broccoli
a pinch of chilli flakes
sea salt
1/4 cup (40 g) raw cashews or almonds (soaked*)

walnut oil
sumac
pumpkin seeds

*At least 6-8 hours before, soak the raw nuts in plenty of water.
Wash and chop the cauliflower, leeks and fennel. Peel the garlic and slice it lengthwise. Heat the olive oil in a large saucepan and sauté the garlic, leeks, chilli and fennel for about 3 minutes until the vegetables are soft. Add the cauliflower and broccoli and sauté for another 2 minutes.

Meanwhile, bring 6 cups of water to the boil. Then add all the water with a tablespoon of salt to the vegetables and let simmer for 30 minutes.

When the vegetables are soft, remove the saucepan from the heat and allow the soup to cool slightly. Discard the water and rinse the nuts very well. Once the soup has cooled down a little, pour half of the soup and half of the nuts into your blender and mix on high until smooth. Keep the detachable part of the lid slightly open to allow steam to come out.

Pour the soup into a large serving bowl as you mix the other half of the soup and nuts. If the soup is cold, heat it a bit more in the pan. This final step is a little bit messy, but believe me, it's worth it because by now you have the most fragrant and creamy soup ever.
  
To serve, pour the the soup into bowls and garnish with sumac, pumpkin seeds and drizzle with walnut oil!