Happy late new year my friends! I took a bit of a break from blogging as I took a break from everything. I’m so glad 2017 is behind us because it sucked. I’m not alone in this one I’m afraid. Universal intelligence strikes back! Another year of learnings, self-development and letting go. Lucky we’re all a work in progress. I’m not one to fixate on one year ending and another beginning but I must say it was psychologically helpful to put this one in the past. We started the new year in a little luxury cabin among the vineyards at a winery just outside of Stanthorpe. It was silent, still and calm. My new happy place. Before this turns into a therapy session (being an ex-therapist I could go on for hours really), I just want to wish everyone health, happiness and calm for the year ahead. I have a good feeling about this one.
Aside from last year’s existential crisis, my passionfruits (Passiflora edulis) are kicking arse thank you very much. Just so you know they take about 18 months to fruit but after that, this evergreen climber bangs out fruit like no tomorrow. Unlike me, it loves full sun, lots of water and climbing on a trellis with their tendrils. Passionfruit are low maintenance and a smart plant to grow for reaping the rewards without doing much. I only fertilize with chicken poo a couple of times a year. Passionfruit are ripe for the pickin’ if they turn a deep colour on the vine (or if they fall off you can put them aside to ripen). They are a good source of vitamins A (fab for your immune system), C (growth and repair of body tissues) and K (helps your blood to clot). Don’t forget potassium (helps to regulate blood pressure) and magnesium (for strong bones and regulation of muscle, heart and nerve function). Also lots of fibre in the seeds! My favourite way to eat passionfruit is with a spoon but check out my favourite passionfruit tart recipe x