The Jolly Season

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It’s holiday season on the blog and my first Christmas in Toronto. We saw in December with some festivities over the weekend. Watching Love Actually, spending Sunday at a Christmas Market in the Distillery District and putting up our tree. Happy to report the hard work on those decorations really paid off and our tree looks a fabulous shade of rustic chic.

Last year Ahmed and I were with our families in Karachi during the most wonderful time of the year, for the Aman-Omar wedding. It wasn’t any less hectic, runs to the airport for loved ones flying in, last minute shopping trips, dinner parties, cosy nights in, drinking green tea and cracking nuts with family and friends.

I suppose December will always feel beautifully nostalgic and wonderful for us. We had a gorgeous wedding two days after Christmas and celebrated my Ubtan on the 25th of December. Our home was a scene to see, decked out with marigold flowers, fairy lights and lit ablaze with the colours, orange, yellow and red.

It’s been a while since I’ve spent a December anywhere other than Pakistan, given that I have been living and working there these last few years. Last night while we were sitting at Nathan Phillips Square watching the ice skaters, I realised Toronto as a city, has started to feel more like a home, it doesn’t feel as foreign as it used to.

While this year, December will be a relatively quiet affair – it is still going to be a busy one on the blog. I have lots of lovely things coming your way, gorgeous recipes, tips for blissing out and more ways for you to glow inside out. December can also be stressful and take a toll on your wellbeing, so I am here to take of you. Here is a beautiful salad to kick things off.

Wishing you all a healthy and merry season, happy December everyone.

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Serves one or two as a side salad

Couple of generous handfuls of kale
1tsp olive oil
Quarter lemon
Quarter avocado, sliced into pieces
10 grape tomatoes, cut in halves
1/2 cup cooked black quinoa
3 spring onions, chopped
1tbsp pumpkin seeds

Your favourite dressing to drizzle, or you can try my favourite one.

Arrange your kale in a salad bowl, spoon the olive oil and squeeze the lemon juice on it and massage into the kale for a few minutes.

Arrange the tomatoes and avocado amongst the kale. Next arrange the black quinoa and top with the spring onions and pumpkin seeds.

Add your dressing, toss through and serve.

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