Hello and a Happy New Year and 2017 to all of you!
I was going to do a 2016 recap post, but I thought I would just do a wee summary in this recipe post. 2016 was a year of amazingness, fun, blessings and joy, yet incredible pain, sadness and tough times. But that is life isn’t it, a glorious mess of all the feelings. I think if I had to say one thing I have truly grown in this year, is to love and accept myself more and more and give myself grace and kindness. I have my fair share of imperfections, and my life can be a hot mess at times, yet I have learned to love myself through it regardless of how much my ego is berating it all. The dark parts are hard enough, without your ego giving you more shit for it. Overcoming all food health worry tendencies, as well as working to make peace with any anxiety I still get (not judging myself for it), has also been something I am very proud of, even if it has been tough. And then looking at the year around the world of 2016 and the heart wrenching and barbaric things that are happening to people, has broken my heart and had me questioning humanity and the point of it all.
Yet despite all the not so happy things, I had a lot of fun and wonderful things happen. We were lucky enough to travel to Japan to visit my Dad and his partner, we took a trip home to England to see our loved ones, we had a lovely trip to Byron Bay, we had many a beautiful nature walk, I completed my Advanced Diploma of Nutritional Medicine and became a Nutritionist, Johnny made me laugh a ridiculous more amount of times then he already has, I had lots of fun friend time and lots of other good stuff. The fact I have a roof over my head, an abundance of food, amenities that make my life comfortable, Johnny, incredible family and friends and wonderful opportunities means I am incredibly blessed despite bad times in my life. I recognise my privilege and I am committed to using that privilege to help others in the ways I can in this life.
I hope that 2017 brings us all what we are hoping for. I know for me I am intending to feel more aligned to who I am, my purpose and my soul, do the work that I came here to do, invest more in my relationships, keep making peace with anxiety (I will post about this soon), commit to loving myself and others more and being more compassionate with myself and others, developing this blog and a business, continue to work on mindfulness, work out the best further nutrition education, commit to more play and joy in things I love e.g. dancing, help others overcome food issues and make peace with food and their bodies, help others have peace with their selves and love and accept themselves no matter what and keep challenging myself in areas that provoke anxiety, e.g. certain social situations, public speaking etc.
NOW…. onto this delicious recipe. With food peace being something I have fully conquered, one of my missions is to help others have food peace, eat intuitively what makes their bodies, minds and souls feel well and to live a life free from food fear and restriction. Part of this for me involves helping people fall back in love with food through simple and easy recipes that involved gentle nutrition.
This simple and easy recipe is inspired by a cafe that Johnny and I love here in Sydney called Cornersmith. The food in this cafe is second to none in my opinion. They use local and sustainable produce with a commitment to ethical farming. The food combinations and flavours are always so unique and delicious. And even with the amazing commitment to sustainable and local produce, they are not one of those cafes that makes you feel like you aren’t hip enough to go in. The food is good, honest, simple and hearty and the staff and vibe to the place is great. They are also a cafe that has their own picklery and since I have been obsessed with pickles lately (and no I am not pregnant…), the place just makes my heart sing. My sister in law (basically) actually bought me the Cornersmith recipe book for Christmas and I can’t wait to get stuck into the recipes.
So a cheese and pickle toasiet hey? Not exactly the most original thing known to man, but maybe one of the tastiest. At a recent cafe experience we tried their cheese and pickle toastie and it was quite, simply glorious. Weirdly, I am not actually that much of a cheese fan. But when it comes to melty cheese, gimme all the cheeeeese. I will happily pass up on a cheese board as it is not my cup of tea, but melted cheese – it is just so delicious.
The combination of a sweet and salty pickle, with a tasty melted cheddar on some high quality bread, crisped up with butter fried in a pan – I mean hello, hey Joe, you wanna give it a go?
Cornersmith Inspired Cheese and Pickle Toastie – Serves One
2 slices of your favourite bread (I used a mixed seed, spelt and khorasan sourdough)
3-4 slices of your favourite cheddar cheese
3-4 dill pickles sliced, or your favourite pickle
Enough butter to spread lightly onto each outside of the bread
A little black pepper
- Take your sliced pickles and cheese and layer onto each side of the bread, as demonstrated in the photos above.
- Season with black pepper.
- Put the sandwich together and then lightly butter each side.
- Place a non stick frying pan on a low heat.
- Add the sandwich to the pan and let it fry until it is golden brown and then flip. Fry until the other side is golden brown, then turn the heat off.
- If the cheese hasn’t fully melted you can take the sandwich and cut it in half. And then when it is cool enough to touch you can place each sandwich filling side down for a minute or so on the pan that is still warm to melt the cheese a bit more. Be careful not to burn your hands!
- Eat and ENJOY 🙂
BTW, I have some big news to share later towards this month, so keep your eyes peeled 🙂
Are you a cheese fan? What was your top 5 things of 2016? What are some of your 2017 intentions?