I was able to travel around Devon (one of the British counties) a bit in the last couple of weeks. I am telling you, if you will ever go to England, especially to the west part of country and if you love wholesome and hearty food, you have to visit Totnes (and then take a ferry to get to Dartmouth, which is Venice-like city). Totnes is such a great hippie-like-city, where any visitor feels like being back in time. When walking through little narrow streets I felt like the city just dragged me into its history. This place is packed with boutiques, vintage shops, vegetarian and vegan restaurants, with cafes where they offer the best fair-trade coffee of all times, with local farmers who sell their best-of-the-best vegetables and fruit on every corner. When you look at the buildings, no human hand was used to reconstruct them, they are all made out of bricks, they are all different and beautiful. If you´ll ever look for freedom, peace and quite (I think that´s what people look for when they go somehwere for their holiday, isn´t it?) this is the place you want to go to. Oh, did I mention that there are beautiful fields of real vegetables and fruit all around the town? This city really impressed me with its every brick..
You can see beautiful green fields with some cows over there as well.
When looking at this picture, it seems like there is no such a thing as a busy lifestyle-
Half of our things from our old apartment have been moved to our new one. I still don´t know how I was able to pack all of my 15 486 different seeds and nuts in such a hot weather. English weather has been treating us amazingly, we´ve been having hot and sunny days for about 2 weeks. Yes, it feels really nice. It´s like summer is officially in the house! And, that´s a reason for light, refreshing and delicate breakfast. Silky smooth avocado and yoghurt parfait sounds just about right. Ladies and Gentlemen, let´s meet the king of all parfaits.
honey to taste (optional)
Put your fruit into a bowl, mash it with fork, mix in the chia seeds and put to the fridge.
In another bowl, blend together remaining 1/2 cup of yoghurt with banana.