For Those Who Wander . . .

by JP


 

For those of us who wander, our world will never be the same. Through the travels we have undertaken, the foundations of our reality have been altered, our desire for more knowledge, more experience, more "different" has been awakened and it may be a very long while before that thirst is quenched. After-all we cannot go back and unlearn and un-see the things we have lived. The truth is that we may never be happy “at home”, or in any one place for that matter, for a long time. This is simply the lot of those who wander. 

I will say this though, to those struggling with the feeling that you can’t go home again. Remember that all of the places and people and things on this blue and green sphere are different; and just that - different. They are not better or worse. No traveller worth that name has ever contended that one people or place or culture is better than another. That’s not how humanity works and that’s not why we travel. Surely that kind of talk comes only from those who have not experienced enough of the world to know better. Each place is unique; beautiful and ugly, right and wrong, joyful and sad, frustrating and liberating, in its own way. All are different. It is this different that you've tasted and the different that you now love. Realize that. Know that if you look hard enough, when you open your eyes and your heart, then each place where you find yourself is as important and special as the place you've come from, and the places you're going. 

Be patient, enjoy and love your time at home. When you're gone from home again, alone and far away, your heart will pull toward these familiar places and the people you've left behind. Be sure to have lived in such a way that when those times come, your heart is filled with gratitude and peace, instead of the angst of unfulfilled memories. Be gracious and grateful for all your days, for all of the places you find yourself. Don't say "My adventure has come to an end because I'm back home". Instead say "My adventure is in my soul and in the new way in which I now look at the world. Every day is full of possibility". And then, plan your next adventure, knowing that you're making those decisions for the right reasons and not because you're running from the space you're in. How can you enjoy future travels, without having had time in one place? Surely you know that these two are just sides of one coin. Be gracious and grateful.

And finally, welcome to the world of the traveller, the wanderer. Make sure you're living this life with the maturity of one who knows that no matter where you are, each moment is a precious, precious opportunity.

All that is gold does not glitter,
Not all those who wander are lost;
The old that is strong does not wither,
Deep roots are not reached by the frost.
From the ashes a fire shall be woken,
A light from the shadows shall spring;
Renewed shall be blade that was broken,
The crownless again shall be king.
— JRR Tolkein - The Fellowship of the Ring.
 

South Africa 2014

by D in


En route to our new home in Borneo we stopped in South Africa to spend some time with JP's family and catch up with a few friends while we were in town. We are so grateful for the quality time we got to spend with everyone and how they welcomed us into their home for our time there.

We filled our days with sunny morning visits with JP's father, afternoon shopping trips and cozy evening dinners with family. We also enjoyed spending time outdoors hiking through the Walter Sisulu National Botanical Gardens. It is a beautiful botanical reserve in Roodepoort near Johannesburg full of gorgeous flora and a stunning waterfall.

The altitude was difficult to adjust to for our running though. I have never felt my heart want to explode out of my chest like it did as we tried to run up the hills that I thought were mountains. For our last two nights in South Africa we stayed in an adorable little boutique hotel, Afrique, to recharge and get some much needed rest before the last leg of our journey. It was a wonderful little spot and a great way to finish off our short visit to South Africa.


Fly Away With Me

by D


 
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Hensall to Toronto.

A long quiet ride.

 

The hardest part of leaving is saying goodbye to those who do not follow the same path as you. But there is something within both JP and myself that drives us forward. We are always searching for something more, something different. Not better or worse, just different. There is so much in this big, wide beautiful world, and we want to not only see but also truly live and experience all that we can in our short time here. 

“And so here’s the truth. We travel not just to travel and marvel at people, places, things. That’s not just it. That was never just it for us. We travel to learn, to experience, and to feel all the spectrums of being human in this world.”

Now boarding, Toronto to Belgium.

 

Time changes. Hours lost, hours gained.

My watch feels useless. 

Breakfast in Brussels with a very grey sky.

Lost in thought. 

 

Now boarding, Belgium to Abu-Dhabi.

 

Another airport. Together JP and I weave through the traffic like we have done this a time or two. No duty free, no overpriced airport purchases. Straight through the security checks and transit lounges. Refill our Nalgene bottles; hydration is key in the air. We have 10 more sleepless hours on one final flight until we arrive in South Africa.

 

Now boarding, Abu-Dhabi to Johannesburg.

This crazy life, this huge adventure, my whole world, could never be the same with anyone but you. Thank you for sharing it with me. I love you so.

 

Quinoa, Mushroom & Kale Vegan "Meatballs"

by D in ,


Vegan | Prep Time: 15 min | Cook Time: 40-45 min | Servings: 4 - 6 | Difficulty: Moderate


INGREDIENTS:

1 large sweet onion, finely diced

3 cloves garlic, finely diced

1 tbsp cold pressed, unrefined coconut oil

300g swiss brown mushrooms, finely diced

1 tsp each fresh thyme leaves and fresh oregano leaves

1 – 2 tsp sea salt

2 tbsp tomato paste

2 cups shredded kale, lightly packed

2 cups cooked organic quinoa

2 tbsp milled organic flax seed

1/2 tsp fresh cracked black pepper

 

 

Recipe adapted from 84th & 3rd: Mushroom Quinoa Vegan Meatballs with a Rustic Pasta Sauce

DIRECTIONS:

Preheat the over to 400F and prepare all of the ingredients.

Saute the chopped onion and garlic in the melted coconut oil over low-medium heat for five minutes.

Add the finely diced mushrooms, fresh herbs and 1 tsp of salt and cook for another five minutes. Next, add the tomato paste and cook for an additional one minute.

Now add in the shredded kale and saute for five minutes. Finally, stir in the milled flax seed and cooked quinoa. Continue cooking until the mixture is well combined and heated throughout (about 4 minutes). Season to taste with salt and paper. Remove from the heat to cool and stir the mixture regularly. 

Once cooled, use damp hands to form "meatballs" and place on a baking paper lined or lightly greased baking sheet.

Bake for 20 – 25 minutes until "meatballs" are crisp and firm.  Do not try to flip them half way. They are too delicate and will crumble.

Serve on top of whole wheat penne pasta with fresh tomato basil sauce or stuff into a whole wheat roll with red leaf lettuce, warm tomato basil sauce and top with fresh cut chives. Leftovers can also be used to top salads or stuff wraps. 


Chickpea Salad Sandwich

by D in ,


Vegan | Prep Time: 10 min | Cook Time: 0 min | Servings: 4 - 6 | Difficulty: Easy


 
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Ingredients:

3 cups cooked chickpeas ( 1 can )

1 1/2 cups Vegenaise

1/2 cup dill pickles

1 large red onion

2 celery sticks

5-10 tbsp freshly chopped dill (or parsley)

Juice from 1 lemon

Salt and pepper, to taste

 

Directions:

Start off by placing the chickpeas in a food processor or mash gently with a fork until it has a flaky consistency. Do not puree.

Finely chop the onion, pickles and celery, before placing it in a large mixing bowl along with the chickpeas. Stir in the Vegenaise, lemon juice and dill. Add salt and pepper to taste.

Place a serving onto a wholewheat roll and add some mashed avocado, whole dill pickle slices as well as some red leaf lettuce. Enjoy.

This chickpea salad recipe is also delicious in sushi, on top of a garden salad, on toast, in a cold pasta salad or straight out of the bowl.