Transformation: changing my life one dish at the time.

Transformation: create a new life, the one meant for you!

Transformation is today’s word. Transition, rebirth, shedding the old to let the new surface, appear, and manifest itself. Leave the old behind to embrace the new. A new beginning, a new horizon, new mind-set, new limits, new goals, new aspirations.

This transitional season we are slowly abandoning to enter into Winter has brought, this year, a lot of council and wisdom. Construction needs destruction. In order to accept the new, you must be ready to kiss goodbye the old, the habitual, easy, well-known, old, same old. The new, on the other hand, is unknown and requires courage, determination, and trust. Transformations: inner and outer, just like the leaves on the trees are turning from green to yellow, red, and brown, in the same way my soul is turning colors. Again, at this phase of my life, I find myself changing, at the threshold of a new Era. I am learning to look at my life in a new manner, recognizing the opportunities that hide behind the obstacles that present themselves every day.  Learning to avoid drama and see that energy flows where intention goes, and that gratitude is the key to fulfillment. Acknowledging that the outer is the reflection of the inner dimension and learn to surrender to the amazement of synchronicity.


Transformation to create a life from the inside-out.


Just like Sue Monk Kidd writes in her book “The Dance of the Dissident Daughter”: “…synchronicity [is] that time when an outer event resonates mysteriously and powerfully with what’s happening inside. [These events] are more numerous during great shifts and upheavals”. She goes on saying: “If we pay attention, if we approach them as symbolic and revelatory, they will often illumine [the] way for us”. Leading us to the newness we are meant and supposed to face.

Entering something new is called an initiation. Something that ends and something else that begins. Death and Rebirth. Sue Monk Kidd writes: “Initiation is a sacred disintegration. Despite its pain, we carry the conviction that even though we don’t know where we’ll end up, we are following a soul-path of immense richness, that we are supposed to be on this path, that it’s required of us somehow. We move in a sense of rightness, of lure, of following a flute that pipes irresistible music”.

On this path things begin to unfold, to blossom, to take shape. This is the dimension of love, and of the lack of fear. Fear is something often so present in our lives, which must be identified and spotted. Just like we mentioned in one of the previous posts: fear is the opposite of love, and it gives us the idea that power comes from outside sources, leading us to believe that life is lived from the outside in, while the opposite is true, since life is to be lived from the inside out.

Transformation to light a fire within to illumine our path.

In a time when everything seems falling apart around me, I hang on tight to my certainties, and stand on my ground strong and tall. In this time when the outer is failing, I ignite the fire inside of me and let it come out in order to initiate a life from the inside out. I am done with a time in which the outer conditions the inner, now on the inner will determine the outer. I will work to stoke my fire inside and make it so strong and powerful that my light will be blinding to those who prefer the dark. I will go on in my life, move on from this chapter with a new power, beautiful and shining, which will bring about a new me: determined, bold, and fierce with heart full of love. As my evolution keeps pushing through, it is manifesting itself into a beautiful warrior goddess image. A woman, fulfilled and happy. Something that some days looks a lot like a cooking goddess.

Let us celebrate the transformation with a couple of very delicious recipes. With an ode to an autumn fruit, typical to the Tuscan region: the pomegranate.




For those who are not familiar with the pomegranate, it is a true gem of a fruit, its jewel-like seeds are sweet-tart and they are a delightful addition to all kinds of sweet and savory recipes. It can be described as a round fruit about the size of an orange with thick leathery skin that encases juicy, bright pink pulpy seeds, held in place by a bitter tasting creamy yellow membrane. Pomegranate is very rich in vitamins and antioxidants. It is delicious in juices and salads, but it is also often used in meat and fish dishes. Pomegranate are in season starting from September and are available until February. At first, when we first handle a pomegranate it might seem hard to get the juice seeds out, for this reason down below I include a Martha Stuart video on the easiest way to seed a pomegranate. Take a look and you will not believe your eyes on how easy it can be!


Now that we know how to get to those yummy-ruby-red-jewel like seeds, we are ready to transform them into a few finger licking recipes. Just like people grow, change and transform themselves, in the same way food is transformed from its natural status, the way it exists in nature to an even more palatable way in order to create succulent dishes to delight friends and family. The first easy one is homemade pomegranate molasses: the color alone will make you fall in love with this food that you will be able to whip up in a heart beat. Just simmer pomegranate juice and sugar, then stir in lemon, or better yet, bergamot juice.


Homemade Pomegranate Molasses


1 1/2 cups pomegranate juice

3 Tbsp sugar

1 Tbsp fresh lemon or bergamot juice



Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium, simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in bergamot juice. Enjoy!


Just to keep things simple and nutritious here is another quick and easy recipe for a healthy lunch or dinner.




Valerian Greens Salad with Pomegranate, Avocado, and Pine Nuts


1 dish full of Valerian greens

1 cup pomegranate seeds

1 avocado cubed

1/3 cup pine nuts


Mix all the ingredients and season with balsamic vinegar, olive oil, salt and pepper.




Written by Barbara
I am a mother, a cooking goddess, an entrepreneur, and a photography lover. Beauty is my passion, in everything that surrounds me: travel, food, relationship, lifestyle, photography. Join me in my joyful tribe! Simone, the eye behind the camera of most of my shots on this blog. His sensitivity towards art and beauty allow him to see things hidden to most. His motto is: "Enjoy life now!"