It takes a
clear mind, and healthy brain to choose and source our high end vintage
wares, for you the discerning consumer. At Bleecker Street Vintage,
we're a little bit hugely into food, and I've been experimenting with
quinoa recently, specifically with recipes that go above and beyond
salads. Quinoa is extremely high in protein and dietary fibre, is gluten
free, and has a low glycemix index.
Therefore this winter breakfast recipe is super versatile and comforting.½ cup well rinsed quinoa
1 cup milk (almond, soy, coconut or rice)
1 teaspoon cinnamon
1 heaped teaspoon maple syrup, raw honey
Place quinoa and milk in a small saucepan and bring to the boil with the lid on. Once boiling turn the heat down to a simmer and add the cinnamon and honey. Simmer for 10-15 minutes or until the liquid is absorbed and the germ turns opaque. Rest with the lid on for a couple of minutes. Fluff up the quinoa with a fork and spoon into two bowls.
We're also proud to announce our involvement in an upcoming workshop: seasoned op-shopper and upcycler, Lysette Ashford (Search & Rescue) and vintage collector and retailer Jason Cormick (Bleecker Street Vintage) at SO:ME SPACE South Melbourne Market are collaborating to offer a practical and creative Vintage Style Workshop.
Participants will receive advice on the dos and don'ts of altering vintage garments, care and cleaning, accessorising and reworking outfits. There will also be advice about which vintage shapes are most flattering for you whether buying or altering.
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