Wear. Dream. Eat. @ Vancouver

Don’t get me wrong – I love summertime,sunshine, beaches, and all the clothes that come with it…but as the summer dwindles down — I find myself dreaming about fall boots, leather, comfy sweaters & fall accessories. With a high of 73 degrees in Vancouver this weekend I get to actually jump into some denim, comfy sweaters & fall boots — without looking like a total psycho! Double bonus.

updated grey collage

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Grey is the new black for fall & I love all the great cuts, monochromatic outfits, and soft fabrics. I’m all about being comfortable, sexy & chic — and the two looks above achieve this by being casual cool.

Hope you all have a great weekend — I’ll be posting all about my Vancouver finds next week, so stay tuned!

xx. K

Fashion lifestyle Travel

Coconut Curry Veggie Soup

My love affair for everything curry continues. After having a light & tasty coconut curry rice bowl from True Foods last week, I knew I had to try and recreate it in the comfort of my own home — I veered off a little, go fig…but overall it was a success & the MR. approved (added bonus).

Last night my MR. said he could taste the love in the food I make for him….awww, let’s take a moment. Bless. Truth is I LOVE cooking, everything food, flavors, textures, and all the new. But, I sure do have a lot of love for that man too, so I’m sure that helps. wink wink.

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Ingredients:

1/3 cup raw cashews

1/4 cup nutritional yeast (optional)

2 tsp extra virgin olive oil (or safflower, etc.)

1 medium onion, diced

1 large head of broccoli, cut into even sized florets

1 (14-ounce) can light coconut milk

1/4 cup of golden raisins

1 large sweet potato, cubed into 1 in. pieces

1/2 cup of corn

2 tablespoons curry powder (I used sweet curry from penzy’s spices)

1 teaspoon ground turmeric

1/4 teaspoon cinnamon

pinch of salt

1 package soba noodles – cooked according to package.

toppings:

chopped green onion (white & green part)

toasted cashews

cilantro

squeeze of lime

salsa macha (for some added heat)

Cooking instructions:

1. Put the cashews in a blender & blend until finely ground. Add 3/4 cup of water & nutritional yeast and blend until smooth. Set cashew milk aside.

2. In a large pot, head the olive oil over low heat. Add the onions and sauté until golden. Add the coconut milk, cashew milk, sweet potato, curry powder, turmeric, cumin, cinnamon, and salt. Bring to a low boil, reduce heat, cover and simmer until sweet potato is tender (10-15 min).

3. Add the corn, raisins, and broccoli to the pot and let it simmer for 5-10 min, or until broccoli is to your desired crunchiness.

4. To serve – put a serving of soba noodles or brown rice on the bottom of bowl, top with the coconut curry soup & add toppings generously. Enjoy!

Guess what friends?!?! I am headed to Vancouver this weekend for the first time and I’m crawling with excitement to take in all the beauty, incredible food & of course some great shopping. I’m always looking for great weekend get-a-way’s that aren’t too far from home — and Vancouver hit’s it out of the park!  Cha-ching! Roseline’s Vancouver City Guide has me wanting to go 80 different places all at once. Pictures & stories to come — for daily eats, inspiration, and all things beautiful follow me on Instagram.

“We travel not to escape life. But for life not to escape us.” – Anonymous — mantra for life!

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Vancouver we’re coming for ya!

Ciao, ciao.

xx. K

Health Life lifestyle Nutrition Recipes-Nutrition Travel