I’ve been swept up in a whirlwind of something new. Something I thought was wildly beyond my reality. A place I’d be in my dreams, gone the instant I opened my eyes. However this is not a dream. This is real and I'm still pinching myself.
I’ve earned a spot in the Kingsize studios 2015 scholarship programme. 'Kingsize' is New Zealand's largest stills-video gear hire and rental studios - a kind of hub for New Zealand's leading photographers and amateurs like me alike. The programme means I'll be attending photography classes for the next three months, meeting renowned photographers and embarking on challenging assignments using different lighting techniques.
I think about the chain of events that got me to this place. The smallest of actions, which, if not for them, life might be very different right now...
February. A haircut and I’m early. A magazine in the waiting area. I turn a page and there's an advertisement for a summer school photography programme at a place called Kingsize. Perfect - only I’m two weeks too late. An apprehensive phone call anyway, and a welcoming voice. Biting the bullet and saying yes to a week long intensive course just for me. Apprehension – my first day. Learning what the most basic buttons on my camera mean. Switching from ‘auto’ to ‘manual’ mode for the first time. Yes this was not much more than 2 months ago. And now here I am. Surrounded by the most talented creative individuals and I have earned a spot among them. How did that happen??
I won’t waste my time in wondering (there’s too many other things to learn right now). I’ll just marvel at the fact that life can be pretty darn wonderful… xx
caramel chia
Makes 1 large or 2 small servings
- 1 cup of homemade almond or pecan nut milk
- 1/2 a frozen banana
- 2 medjool dates (pitted)
- 2 tsp mesquite powder*
- 2 tsp maca powder*
- 1/2 tsp vanilla extract
- a pinch of himalaya mountain salt or sea salt
- 1/4 cup of chia seeds
how to:
- Start by soaking chia seeds in 3/4 - 1 cup of water and leave to sit for 1/2 an hour minimum. You will need to stir once or twice during the half hour. The chia will form a thick gel like substance but shouldn't be dry.
- Once ready, blend all other ingredients (excluding chia mix) in a high speed blender, until smooth.
- Turn blender to it's lowest setting and add soaked chia seeds. Pulse very gently 2-3 times to mix in the seeds, making sure to keep them intact. (If you blend too strongly and break the seeds you will end up with a thick sludge - not such a nice consistency on the tongue =)). Alternatively you can stir in with a spoon.
- Serve directly.
variations
If you prefer a straight up smoothie, omit the chia seeds and increase to one and a half frozen bananas.
*mesquite & maca
I'm sorry, this blog is supposed to be about food, however my life stories seem to be taking over. Oops! For those of you who aren't familiar with mesquite and maca, they are both superfood powders originating from Peru, which can be purchased in your local organic shop.
Mesquite has a distinct caramel flavour making it a perfect addition to the flavour profile of this recipe. It's high in protein, calcium and magnesium, and is well known for having a balancing affect on blood sugar levels. Maca (the one I accidentally tipped upside down whilst doing this shoot), on the other hand, has a distinct malty flavour which matches mesquite in a lovely way. It is well known for it's hormone balancing affects as well as being rich in a number of vitamins and minerals (including vitamins B, C and E, calcium, zinc, iron, magnesium, phosphorus and amino acids). In short mesquite + maca = thumbs up!
