YOUR DECEMBER REMINDER

« As the year ends, I want to remind you that life gives you what you need. Lessons and triumphs; hard times, the best of times, and the most mundane of days. So go with the flow.

Go with life.

Look for the opportunities and the beauty in the small things. Take your time, go slow, and enjoy the moment.
Learn from the challenges.
Look back with heartfelt gratitude, and go forward with excitement and anticipation. Good things are coming, many challenges are behind you. But most importantly, fall in love with this moment. An ending and a new beginning. A moment in between. »

Text: @words_by_wilde_road & Lisa Buscomb

Come and live your new chapter at Domaines de Chabran.

#NewBeginnings #GratefulHeart #SlowLiving #ProvencalEscape #LuxuryRetreats #MindfulMoments #AuthenticLiving #DomainesDeChabran #SeasonOfChange #LiveTheMoment

What’s for dinner tonight? Autumn in Provence calls for Chloe’s Ricotta and Squash Galette!
Here’s the recipe:
Ricotta Squash Galette

Yield: 1 10 inch galette (serves 2-4)
Total: 45 minutes

Ingredients:

neutral-flavored oil for the baking sheet one 14-ounce (397 g) vegan puff pastry sheet
¾ cup (180 mL) vegan ricotta
½ white onion, thinly sliced
½ medium butternut squash, peeled, seeds removed,
and sliced into ⅛-inch half moons
1 medium green zucchini or summer squash, sliced into ⅛-inch rounds
1 shallot, thinly sliced
I teaspoon (5 mL) flaky sea salt, for topping ½ teaspoon (2.5 mL) freshly ground black pepper,
for topping
⅓ cup (80 mL) sliced scallions, for topping

For the sauce:
1 tablespoon (15 mL) extra-virgin olive oil
1 tablespoon (15 mL) freshly squeezed lemon juice
1 tablespoon (15 mL) tahini

Get the full recipe in my cookbook ‘The Artful Way to Plant-Based Cooking’ available on Amazon, Barnes and Noble, and most places you can get books!

📍 Mas de Castillone part of @domaines.de.chabran

#provencestyle #frenchstyle #easyrecipes #kitcheninspiration #slowlifestyle