Weekly Self-Reflections, Week #16

Another great blogpost from Shanna van der Hulst on her Blog Solitary Cookery! Read, Like and Share!

Cooking in Solitude


This week has been challenging, yet if we look on the bright side it has also been pretty great. I guess we really never can get the one without the other right? For one to be seen and appreciated, one needs to be lost. Grief comes in many different types, but as it turns out it can be healed in many different ways too. The time you spend with friends and family, the good meals alone on the sofa in a comfortable space, listening to music, writing your heart out, or just allowing yourself to get in touch with your emotions. While going through phases of grief I feel it is important to still try a take the time to appreciate the abundance that can be found around us. At least, that seems to be one of the things I felt I learned from this week…

“So it’s true…

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Traditional Green Pesto Recipe (V)

Great new Website and Blogpost from Solitary Cookery, for Cooking and Baking in a Single Household! Amazing recipes with all Natural Ingredients for Healthy Living! With downloadable PDF for you to save the recipe! Check out the Website and Blog and give it some Love! Please Like, Follow and Share!

Love and Light,
Angelique ॐ

Cooking in Solitude

One of the greatest culinary herbs available, Basil can be found in many popular Asian and Mediterranean dishes. While sweet basil is most common, flavors like lemon, cinnamon, and even chocolate basil are available as well. This plant has bright green and tender leaves with small white flowers. The flavor of this herb is quite strong, slightly peppery with hints of clove. Pairs beautifully with tomatoes and garlic. When purchasing basil, look out for fresh green leaves and try to avoid copper colored leaves or flower buds. In this post we’ll be making a traditional green pesto, which is an easy way to enjoy this versatile herb as a condiment.


Makes 200ml // Equipment Food Processor // Difficulty Easy // Allergens Nuts

  • 80ml Arbequina extra virgin olive oil
  • 20g Pine nuts
  • 50g Fresh basil leaves
  • 5g Chopped garlic (1tspn)
  • 50g Finely grated parmesan
  • Salt & pepper to taste


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