Inspiration Week 12 - Interiors, DIY, Recipes

A few weeks ago, Kim at Savvy Southern Style gave her gorgeous blue and red sun room a delightful Fall makeover. You can see Kim's previous look "here" and more images of her autumn look below "here". 

Of course its Spring now in New Zealand and I'm doing the exact opposite with my living area, storing my beige and black cushions and replacing them with some gorgeous blue and white ones to compliment my collection of blue and white ginger jars, this is what happens when you live in opposite hemispheres.

My "Spring" makeover, I've gone a bit OTT with the ever popular blue and white. I'll be sharing the complete room makeover with you in a couple of weeks, meanwhile here is a sneak peek ...

And for those of us that are heading towards Summer, this healthy recipe for Balsamic Grilled Summer Vegetables, with Basil Quinoa Salad.  Quinoa (pronounced Kinwa) is healthy, apparently low acid and touted a "superfood". Visit "Veggie Belly" for the recipe.

Some pretty popsicles from Marla Meridith at Family Fresh Cooking.

Fabulous paper art from Eloise Hall. Eloise makes beautiful artwork from origami papers, these are just a couple of her works, more can be seen at Eloise's gallery.  

Some home offices you will love...

Limited space, fabulous storage in a small area...

An eclectic mix with an earthy feel...

Home office images via bhg

For some strange reason I am not able to centre my signature this morning, blogger is playing up so I will sign off from myself and Poppy and let you enjoy the latest Heart Home Magazine...

            

Sharing this week with:

I Should Be Mopping The Floor

Wow Us Wednesdays at Savvy Southern Style

Open House Party at No Minimalist Here

Time Travel Thursday at the Brambleberry Cottage

Show and tell Friday at My Romantic Home

At The Picket Fence

                                                                         

                                                     

                          

Vegetarian Almond & Vegetable Quinoa - simple one pot cooking using a rice cooker

If you don't own a rice cooker you might want to dash out and get one after reading this post. I've discovered they're useful for far more than just cooking rice, you can whip up a complete meal in the one pot like magic.  


This dish is easy peasy, lemon squeezy (a British saying for very simple!). This is my own recipe I threw together the other night when a friend came over, she loved it... (or was she just being polite)...no seriously its really yummy and she repeated so on the phone today. So, I've decided to put together the recipe and post it for you. As an added bonus it is gluten free for those of you who cannot tolerate gluten and full of healthy goodness.  I tried to take some stylish photos with my "shoot and point" (still saving for that SLR)... thank you, thank you, Picasa for your photo editing powers!

 Vegetarian Almond & Vegetable Quinoa (gluten free)

Ingredients:

2 zucchini (courgettes)

1 Red Bell Pepper

1 large carrot

1 medium sweet potato

1 (rice cooker cup) of Quinoa (red or white)

1/2 (half) Red onion

1/4 rice cooker cup of Tamari (gluten free soy sauce)

1/4 cup (ordinary measuring cup) sliced almonds

(reserve some for garnishing)

Method:

Wash all your vegetables

Slice the zucchini into 3/4" chunks

dice bell pepper or cut into strips

Peel and dice carrot into small pieces around 2cm square

Peel and dice Sweet potato into 3cm square chunks

Peel and dice red onion into small pieces (you can saute in olive oil until browned and add at the end of cooking) alternatively you can throw straight into the pot as I do.

Place your Quinoa (1 rice cooker cup full) into your rice cooker, add 1 and 3/4 cups (rice cooker cups) of water and the remaining 1/4 cup of Tamari (or light soy if you can tolerate gluten)

add all your prepared vegetables except the onion if you prefer to saute it first and add at end. I do throw all mine into the one pot.

Add most of your almonds, reserving some to garnish.

Place the lid on, press the button, and away you go, the rice cooker will automatically turn itself off when its cooked. It takes around 20 mins approximately depending on your individual rice cooker.

Taste it and season a little with ground sea salt if necessary, however usually the Tamari (soy) will have seasoned it enough.

Sprinkle with the remaining almonds and voila!

Handy Hint:  Remove from the cooker as soon as cooked, do not let it stay warm in the cooker as it will continue to cook and over cook the quinoa.

This dish is also lovely cold the next day eaten as a salad with whatever dressing you may fancy.  You can also add some diced feta cheese for extra "bite".

If you don't own a rice cooker I've found a great selection, just click on this link "Rice Cookers".

I'm excited about Lee Caroline collaborating with a  fabulous food blog later this month which means there will be some wonderful recipes to share in the future.

Sharing this week with:

Show off your cottage monday at The House in the Roses

Craft-O-Maniac Monday

Mop it up Mondays at I should be mopping the floor

Wow Us Wednesdays at Savvy Southern Style

Transformation Thursday at Shabby Creek Cottage

Open House Party at No Minimalist Here

Time Travel Thursday at the Brambleberry Cottage

Show and tell Friday at My Romantic Home

Bon Appetite!

Lee oxo

&

Poppy