May has arrived. Here, in the north of Spain, we are having our usual weather. Raining day and night with no chance of sunny skies. Well, maybe not that much, but it’s been raining quite a bit.

 

I like rainy weather, specially when I have to work for hours inside the studio.

 

 

I’m sure your are thanking the weather too if it’s raining now with the hope that it will be sunny once the quarantine ends, am I right?

 

 

 

 

We’ve started working on a new music video and a single, so we are pretty excited about what’s coming next. 🤗 We’ve been too busy, but at the same time too happy about that. We are used to being busy, us musicians.

 

 

For me, no matter when the government decides life is “normal” again, it won’t be “normal” ever. Not because of the pandemic, just because music is not a “normal” lifestyle. That’s a good thing, I think.

 

 

I benefit when I follow certain routines and schedules suit me like I was born to be a clock (weird stuff to say, actually) (very weird).

 

 

Nonetheless, I enjoy the excitement of the uncertainty and the unknown. Maybe that’s why whenever something challenging happens I see it as an opportunity to grow and to learn a new skill or coping mechanism. I’d love that life was a bit easier sometimes, but I’ve learnt the tough way that being grateful is all we have.

 

 

What I truly love is balance, actually. I’m a Libra, and I couldn’t think of a better sign to define me. I search for balance in everything I do. Yes, even food.

 

 

This April, apart from being full of rain, it’s been full of recipes. 

 

 

My most recent one, this vegan pumpkin (actually butternut squash) that is probably the simplest recipe on the blog. If you just have 5 minutes to prep but can afford some time of oven working o itself…try this one 🙂

 

 

I started making sourdough starter at the beginning of the month and I’ve already made sourdough bread several times (without an actual recipe, just trusting my breadmaking instincts). Sourdough pizzas and discarded sourdough pancakes after seeing them in the Zerowastechef webpage have become a staple in my kitchen. Her recipe is vegan and you can make it gluten-free with a glute-free sourdough starter.

 

 

My recipe is even simpler most days. I just cook the sourdough starter discard in a pan with salt and olive oil. It’s fluffy and amazing, and you don’t throw away anything at all 🙂

 

 

April has been a gluten month to sum up. Although I try not to eat too much refined carbs, because they aren’t my preferred thing to digest…they were very convenient whenever I didn’t have the time to cook something else.

 

 

I haven’t had access to many fresh vegetables, blame the lack of time and organization. I’ve re-introduced gluten and tofu again because of that. Not a fan of tofu for many reasons, but it helps my digestion. It’s a complicated relationship. I could write three books about my relationship with food, most would be a good relationship. We take alog well, food and I.

 

 

I tried to keep my recipes simple this month to be able to work full-time and not spend too much time in the kitchen, so I also made some pasta dishes that were lovely. 

 

 

What have you been cooking during the quarantine? Everyone keeps telling me they are eating more now that they are inside all day. For me it’s the opposite. Usually when I am outside I eat a lot because I move too much.

 

 

 

 

On the other hand, when I am at home, even though I exercise, I tend to eat smaller portions. It may have to do with my friend the schedule. Told you I was born to be a clock. 🤗🕰

 

 

April has also been the month of dyeing my hair. I’ve been working on a new look and had Carlos made it all for me (he’d already done it last time, so he’s becoming an expert hairdresser now) Ask him for the fee once the quarantine finishes. If he ever opens a hair saloon I’ll make him play my spotify playlists on the background. 

 

 

So, about this month’s playlist. I find it cheerful and calm but at the same time pleasant and not boring at all. You tell me what you think about it 🥰. 

 

 

 

 

Of course if you have any recommendations for music or recipes, let me know! I’m really looking forward to connect to whoever is reading my posts I know most of you are shy to leave a comment, but I really appreciate your feedback and the mere fact that you take the time to read my words 💙

 

 

Also, don’t forget to tag me @silviafooding on instagram, facebook and twitter if you make any of my recipes. I love seeing your photos and I specially enjoy how you adapt them because you don’t have all of the ingredients 😁 That’s the social part of cooking.

Don’t forget you can Pin my pictures on pinterest and if you want any of the recipes for the photos above…ask! I still have that gnocchi and crumpet recipe pending from my last month’s recap. You asked, I’ll work on that 🥰 Click here to get my recipes on your inbox 🙂 

 

 

Have fun and keep fooding! And don’t forget to check some more recipes while you’re here, like this Vegan Crêpes: