Does it not feel as though this year is just zooming right past us? Here we are, in October, and just this evening, as I was putting my summer clothes away for the colder months, I realized how quickly the seasons appear to be transitioning this year. Thankfully, Pawel and I were able to make the most of the summer months, starting with backyard barbecue dinners in early May, camping during the last weekend in May, and many other interesting daytrips and getaways all through until the end of August. And although the month of October is my favourite month of the fall season, I know that it, too, will make a swift grand exit. Hey, at least we’ll get to say goodbye while dressed in costume!

Since this is one of my favourite months of the year, I am determined to make the most of it. I will continue to explore all the luxuries of this beautiful golden month; I will continue to create; and I will seek to be inspired every day in order to inspire others. It feels as though this year has been a roller coaster ride for many, and we all deal with challenges. Yet, I want to make life sweeter. Every day. Who’s coming with me?

To go along with the above theme, I will share with you a recipe for a fantastic sweet and heart-warming soup. I first experimented with this soup two winters ago and its simple and delicious flavour brought me home to comfort.

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Sweet Potato and Carrot Soup

Ingredients:

2 medium-large sweet potatoes or yams

1 tbsp butter or ghee (to make the soup vegan, you may use EVOO or coconut oil)

1 large white or yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, chopped

7 cups vegetable stock or water

1 tsp sea salt

1 tsp turmeric powder

2 bay leaves

1 tsp cinnamon (optional)

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Method:

1. Wash and bake the sweet potatoes for about an hour at 350F (preheated oven). Using a fork, pierce the potatoes to ensure that they are soft enough. Allow the sweet potatoes to cool before peeling them and chopping into 1-inch cubes.

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2. In a heavy-bottom cooking pot, melt the butter / ghee / oil on medium-high heat. Add the chopped onion and minced garlic and cook for a few minutes on medium heat, until golden and soft.

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3. Add the chopped sweet potato and carrots to the pot and continue cooking for about five minutes, stirring occasionally.

4. Stir in the salt, turmeric, bay leaves, and cinnamon (if using). Continue cooking for another minute, stirring constantly.

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5. Add the vegetable stock or water and bring to a boil. Then, cover the pot and allow to simmer for about 30 minutes.

6. Allow the soup to cool. Then, discard the bay leaves, and puree in batches in a standing blender or use an immersion blender. The consistency should be completely smooth.

7. Serve and enjoy!

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I served this soup for lunch last week with a sprinkle of black sesame seeds. On the side are two mini pitas with avocado and sea salt on top, with baby spinach, homemade sour cabbage and carrot slaw, and a drizzle of EVOO.


 

Come visit us!

Pawel and I are thrilled to have a booth at the Fall Made by Hand Show on October 18th and 19th at the International Centre, Mississauga. We will showcase our wooden jewellery, wine bottle stoppers, and belt buckles.

If you are in the Toronto area, visit this wonderful show to purchase unique handmade products. It’s a great opportunity to start your Christmas shopping early. We will be at booth 110 and look forward to meeting many of our clients there.

Best wishes for a colourful and sweet first week of October,

Katia

Dharma Wanderlust

 

Pawel and I had a booth at the Toronto Yoga Conference and Show last weekend and had a great experience. I will write more about that in an upcoming post.

We had the pleasure of meeting many interesting clients, as well as our booth neighbours, and it was a pleasure to chat with them about their products. Since we love to support local artists, designers, and enterpreneurs, in general, I must tell you about one of our booth neighbours. Kristi is the ingenius designer and chief fashionpreneur of Encircled, an eco-friendly, Canadian-designed and -made line of travel-inspired versatile clothing pieces that can be worn many different ways.

I was immediately impressed by her collection and am thrilled to now be the owner of a gorgeous Chrysalis Cardi in Raspberry.

There are so many fabulous ideas for how to wear this piece — as a one-shoulder dress, a Grecian dress, an infinity scarf (three possibilities), a cape, or a cardigan in a few variations. I love good-quality pieces that can be transformed from one look to a completely different one in just under a minute.

I have been enjoying experimenting with the many possibilities, and here is one of them:

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I put on the cardi on my way to teach a class, and of course, I had to get Pawel to take a picture before heading out the door. The feel of the fabric is fantastic! I love the luxurious softness! I’m also looking forward to wearing the dress in the summer months on the patio.

Drape it differently, flip, twist, and I ended up with a couple of snaps at the front, which allowed me to close the cardigan in the front:

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Keep an eye out for Encircled! I have a feeling you will be seeing and hearing more about it in the near future.