VEGAN THAI SOUP - KHAO SOI SOUP (V+, GF, NF, V, GrF)

VEGAN THAI SOUP - KHAO SOI SOUP (V+, GF, NF, V, GrF, P)

''When injustice becomes law, resistance becomes duty'' - Thomas Jefferson

I am acutely aware that over the last few weeks my instagram feed has been either incredibly quiet or dominated by what dominated my life - The Women's March on London. Despite the fact that I'm keen not to make my food blog be more political than it already is (it's a vegan food blog, y'all. I mean, that in itself speaks volumes), I have also always used this space as an on-line, public, open diary to explore and express my thoughts and feelings.

So what can I say? Just that we - a handful of ordinary women - came together now, 11 weeks ago to try and make a positive difference. To stand in solidarity with those groups of people who were attacked and marginalised, demonised and hurt in one of the most vicious and divisive presidential campaigns ever. To raise awareness and consciousness and to bring people together. We never expected a turnout of 100,000 people in what police described as one of the most peaceful and positive marches ever (no arrests in London, if you're wondering). We never expected the outpouring of support we received. We never expected that this march would mean so much to so many people, many of whom were still distressed about the Brexit vote. We never expected that the march and rally would have such a profoundly positive impact, especially on young women, many of whom left inspired and uplifted. What we also hadn't expected was the huge amount of hatred and animosity that would be directed at us in the days leading up to and after the march. It's incredibly you guys, I won't go into details, but trolls are SO disgusting.

We also hadn't expected that we would need to 'justify' our march or our motivation to march (mainly to men, I hasten to add, though some women too). But most of all, I'd never expected to feel this huge weight of responsibility on my shoulders the day after the march. So many questions started to suddently formulate in my mind: What do we do now? How can we ensure that 100,000 people didn't march in vain? How can we continue to protect those most in need? How can we keep going when we're exhausted and wanting to find our way back to our old, 'normal' lives? How could we have been so naive as to think that one march would be enough?

I never ever thought I'd be an activist (I'm just like YOU, trust me), but I'm riding this wave that destiny has swept my way and am not afraid to see where it takes me. Tired, yes, but afraid, no. And now that resistance and everyday activism are my new normal, I've decided to embrace it and run with it because we STILL want our voices to be heard. Because we know that many people want to continue to protect human rights and be a part of this 'movement'. Because we will not go away until this terror STOPS. Because we won't let history repeat itself.

I will most likely not mention politics on the blog again (hopefully), but if I'm absent or quiet, you can bet your bottom dollar I'm plotting away with the rest of the girls - peacefully, positively but with hella determination! Because this is no time for retreating. This is a time for action!

Thanks for reading everyone.
See you in 2 weeks time.

P.S. If you'd like to support The Women's March on London, please e-mail us at womensmarchlondon(at)gmail(dot)com or if you want to do 'something' then check our 10 actions in 100 days on the website for ideas and suggestions, cuz remember politics is by the people, for the people; and that means YOU ;).

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GREEN KALE SMOOTHIE WITH PEACHES (V+, R, ChF, GF, NF, P) + A GIVEAWAY!

GREEN KALE SMOOTHIE WITH PEACHES (V+, R, ChF, GF, NF, P) + A GIVEAWAY!

By the time you read this it'll be 2017, so happy New Year everyone! I hope your year is filled with love, happiness and health. And fact is, if you're here for the green smoothie recipe, you're off to a pretty good start if you ask me ;).

2016 for me was one of the craziest years of my life. Now, I told you a little bit about some major developments that have been going on for me in my last blog post (please do give it a read if you've got a minute) and today I'll reveal a tiny bit more about what's been happening for me and why I was quieter on social media towards the end of the year ...

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VEGAN MATCHA AND COCONUT PANNA COTTA WITH GREEN LEAF MATCHA (V+, ChF, GF, GrF, NF, P)

VEGAN MATCHA AND COCONUT PANNA COTTA WITH ORGANIC PREMIUM GREEN LEAF MATCHA (V+, ChF, GF, GrF, NF, P)

Hi everyone. Thanks for finding your way back again to my little corner of the blogosphere :). Thanks too for all the AMAZING comments on my last post about working with brands. Both in the comment section itself and on instagram you had heaps to say about the matter and lots of tips to share, which made me feel like it was right to release that blog post into cyberspace. Moreover, ironically, I had tons of brands contact me since I unleased that blog post, which made me giggle. The universe has such a funny way of working ;).

BUT in the midst of all the e-mails one company totally stood out - Green Leaf Matcha. The company is a small start-up dedicated solely and completely to the most gorgeous organic matcha tea I have EVER tasted. Like I said, I felt like a fairy scattering precious gold dust when I was working with Green Leaf Matcha tea, it''s so lush.

The owners explained to me that they chose to sell this particular tea because it was important to them to have an organic super premium ceremonial matcha tea; they'd not settle for anything less. Interestingly, the tea leaves stem from Uji, Kyoto in Japan; this variety of leaves has been cultivating there since the 13th century. Subtle but important nuances in taste sets this tea apart from any other. It also packs a kick-a**-antioxidant- high-level-chlorophyll punch. Plus the colour is just to DIE for!

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VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

Is it just me, or did the last 2 weeks just fly by? I could have sworn I was just putting together the finishing touches to my last blog post and now I'm 'due' another one. How did that happen?
Anyway, today I wanted to talk a tiny bit about setting your price when working with brands as a food blogger. Now, if that's of no interest to you whatsoever, than just scroll down and go straight to the recipe at the very bottom of this blog post :). But, if this topic IS of interest, then do read on and be prepared to be bombarded with LOTS of info. You've been warned :)...

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HIBISCUS POACHED BERRIES WITH VEGAN CASHEW CREAM (V+, V, ChF, GrF, GF) + THOUGHTS ON FOOD PHOTOGRAPHY 4

HIBISCUS POACHED BERRIES WITH VEGAN CASHEW CREAM + THOUGHTS ON FOOD PHOTOGRAPHY 4

Hey everyone! It's another fact filled blog post today, which I'll break into 3 sections for ease. Meaning that you can just skip to the bits that you're most interest in. Sound good?

Great, so in today's blog post I'll be talking a little more about some key food photography lessons I learned during my #InFranceWeCook workshop. You can find the corresponding blog post and all the photos taken during the workshop here AND you can also see a little behind-the-scenes video at the very bottom of this blog post :).

Secondly, I'm over the moon to tell you that I'll be co-hosting a food photography, yoga and creative gathering event in North Devon with Aimee from Twigg Studios and Carole from Mademoiselle Poirot. If you're interested to learn more and wish to join us then do read on ;).

Finally, I'll sharing today's vegan recipe which I developed together with Carole from Mademoiselle Poirot at her gorgeous South London home. Therefore, if you'd like just came for that, I suggest you scroll down to the very bottom of the blog post to find what you're looking for ;)

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VEGAN SPRING SALAD WITH WARM POTATOES + #INFRANCEWECOOK FOOD BLOGGER WORKSHOP (V+, ChF, GF, GrF, NF, P)

VEGAN SPRING SALAD WITH WARM POTATOES + #INFRANCEWECOOK FOOD BLOGGER WORKSHOP (V+, ChF, GF, GrF, NF, P)

A few months ago I got a lovely invitation to spend a long weekend in a rustic farm house in the French countryside. The initial idea was to hang out and have some fun, but seeing that it was super talented Aimee T. from Twigg Studios asking, the lazy weekend concept was quickly ditched for a full blown food photography emersion workshop. See neither one of us could afford one of the luscious food photography retreats run by star bloggers, so we set out creating our very own little version of that on a shoestring :).

Furthermore we thought: What if we got a handful of other gifted women to join us who were all willing to share their specific knowledge and skill base, not for financial gain but instead for sheer pleasure! Wouldn't it be super empowering and a great opportunity to support one another at becoming the best that we can be creatively? So with that idea in mind we approached Aimee R. from Wallflower Kitchen a talented vegan baker and cookbook author, my sister Sumera an artist and singer who is developing her film making skills and Aoife, a wedding photographer with an eye for portrait photography and photo editing. Needless to say they all agreed to take part.

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Me, wearing my Grace Apron from Thread & Whisk and feeling like a princess        Linen napkins by Heal's 

RAW VEGAN ACAI SMOOTHIE BOWL + A COOKBOOK GIVEAWAY! (V+, V, ChF, GF, GrF, P, R, NF)

RAW VEGAN ACAI SMOOTHIE BOWL + A COOKBOOK GIVEAWAY! (V+, V, ChF, GF, GrF, P, R)

I posted the following statement under this image of Xochi Balfour's new healthy lifestyle book 'The Naturalista' on instagram the other day:

'FACT I get lots of cookbooks sent to me. FACT I buy lots of cookbooks,. FACT I'd never recommend something I don't wholehearted believe in.
So if I say that the healthy living book 'The Naturalista' by @xochibalfour is INSANELY AWESOME you better believe it's true. I hope this treasure gets the attention it so deserves when it comes out at the end of April. @xochibalfour you should be darn proud of this looker.'

And, though it's been a few weeks now since I first received the book, I still feel mega excited about it and super duper lucky to have been given a copy. Yup, it's THAT good. So, what about it is so special, you might wonder? Well, ...

1. The voice behind the book - Xochi is engaging, genuine, so, so sweet and I read the story of her journey to health with great interest. It's one that so many of us can relate to. (I'm not telling you more. You just gotta buy the book ;)). Plus, I've had the pleasure of meeting Xochi in person and I can tell you, she's not a brand. She's the real deal :). 

2. The stunnig, healthy and most importantly achieveable recipes - I have literally bookmarked every other page - banana almond pancakes, kale and avocado rice with pickled carrots, smoky beet hummus etc.. I mean there are soooo many recipes to get excited about and most of them require ingredients that are easy to come by. However, please be warned - there are a few non-vegetarian recipes in this book. It doesn't bother me as you can count them on 1 hand, but I'm aware that for some of you this may be a deal breaker, which is why I'm pointing it out.

3. Drop dead gorgeous photography - In case it's not totally obvious from the hours I spent writing about it, I'm obsessed with good food photography. And this book's got some of the most stunning shots I've seen in a long, long time. In fact, if I ever photograph a cookbook I kinda want the pictures to look like the ones in Xochi's book *blush*. 

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PISTACHIO MILK GREEN SMOOTHIE FOR HEAL'S AND SOURCING FOOD PHOTOGRAPHY PROPS (V+, R, ChF, P, GrF, GF)

PISTACHIO MILK GREEN SMOOTHIE FOR HEAL'S AND SOURCING FOOD PHOTOGRAPHY PROPS (V+, R, ChF, P, GrF, GF)

Hi everyone! If you're here to get the recipe for the vegan pistachio milk green smoothie which I created exclusively for Heal's then please head over to their blog where you'll find some more images of the recipe creation process as well. The smoothie recipe was put together to show off one of the gorgeous Mervyn Gers Bowls which they sell at their flagship store on Tottenham Court Road in Central London. As those of you who follow along on instagram know, I have been a massive fan of anything Mervyn Gers makes and so this collaboration felt like a match made in heaven.

I often get asked about where and how I source my food photography props so, as I'm not sharing a recipe on the blog today, I thought I'd take a little time out to talk you through where I get my food photography props from and how I choose them instead. I hope this will be of some help to you.

When first starting out....

1. Use what you've got.
When I first got into food blogging I just used the plates and bowls I had at home. It was a very cheap and easy way to get started and also helped me experience first hand why certain plates work better than others. For example, there was nothing particularly remarkable about the plates I used for my Spring pearl barley risotto recipe, but the simplicity of the plates let the food shine, which was all that was needed. 

And whilst in South America I used these cute little bowls, which were the only ones I had to hand, to show off this easy vegan blackberry crumble. The bowls were mainly white, but had some simple detailing around the edges, which just worked for this particular shot. And - from my experience - it is simple plates and bowls like these that make a good recipe look great!

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VEGAN HUMMUS MESABACHA + AN E-COOKBOOK GIVEAWAY! (V+, ChF, GF, GrF, NF)

VEGAN HUMMUS MESABACHA + A COOKBOOK GIVEAWAY! (V+, ChF, GF, GrF, NF)

There are hundreds of thousands of food blogs out there. In fact, there's one source on the net which claims that there are over 2 million food blogs currently in existence. CRAZY, right!?! Yet, somehow I feel I've been lucky enough to find the right food blogs to get stuck into and get excited about. They aren't always the most well known (in fact I love 'discovering' blogs with smaller followings ;)), but the food blogs I read all have two key things in common:

1. They are about good, home-made, delicious, flavoursome food and
2. They are written by kind, thougtful bloggers whose voices I want to 'listen' to. 

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COLOMBIAN BLACK BEAN STEW FOR NETFLIGHTS (ChF, GF, GF, NF, V+)

COLOMBIAN BEAN STEW (ChF, GF, GF, NF, V+)

At the start of 2016 I had made it one of my goals to post more recipes of the actual foods I eat on a day to day basis here on the blog. This meant more savoury dishes with whole grains and legumes as the star attraction. No sooner had I put that statement out there, did life firmly grab hold of it and make it become a reality. Or better, NETFLIGHTS did. They contacted me, asking me to prepare a dish that represented my heritage and this Colombian bean stew - which I veganised ;) - instantly came to mind as THE recipe I needed to make for them.

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CREAMY WINTER CAULIFLOWER, PARSNIP AND GARLIC SOUP (V+, GF, GrF, ChF, NF, P)

CREAMY WINTER CAULIFLOWER, PARSNIP AND GARLIC SOUP (V+, GF, GrF, ChF, NF, P)

I love January! Sure it's cold and dark and I'm always short of cash, but there is something so fresh and promising about having the whole year ahead of me; it's what makes me January's biggest fan. You see, I feel the beginning of the year gives us a chance to reinvent ourselves, to dream of all the things that weren't possible the previous year and to make them happen this year. With that sense of hope in mind, I've been thinking loads about the direction of the blog for 2016. What do I want this space to be and how can I make it better still? That's not to say that I haven't been incredibly pleased and proud of what I've achieved in the last 12 months. I SO have, but I know that I haven't reached my destination yet and that I am STILL moving towards my own creative peek. So what does this mean for the blog in 2016 and what can you expect to find here over the coming year? 

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RAW VEGAN TENDERSTEM® PESTO (R, V+, ChF, NF, GF, GrF, P)

RAW VEGAN TENDERSTEM® PESTO (V+, R, GF, GrF, ChF, NF, P)

Happy New Year everyone! I hope you all had a safe and fun journey into 2016. May your new year be filled with joy, happiness and great health! 

I don't know about you, but I sure feel ready to get back onto the healthy bandwagon as Christmas was a feast of utter indulgence *ooops*. That's why I love the fact that the start of a new year and the opportunity to renew my commitments to healthy eating come so close after Christmas. I think that's because the universe knows a thing or two about perfect timing :).

As I was putting my blog schedule together for 2016 I was certain that I really wanted to start the year with a raw and savoury blog post (anyone else had enough of baking?). So when I was asked to do a sponsored blog post for a raw recipe including Tenderstem®, I jumped at the chance. Now, before I delve into the recipe, I wanted to say something about doing sponsored posts, as well as about Tenderstem® itself. I hope that's ok.

In terms of sponsored blog posts - over the past 12 months I have been approached a few times by companies asking me to do sponsored posts or review their products; those of you who visit the blog regularly will know that I have never accepted any of these offers. That's because none of the companies that contacted me were selling products that I would ever eat, would consider healthy or could wholeheartedly recommend to you. So please rest assured that if ever I write a sponsored blog post or review something, it is because I genuinely enjoy the items featured and think you will too. I have no plans of making sponsored blog posts a habit, but when I do one I'll be totally open and upfront about it. Sound cool?

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NOURISHING WINTER RAINBOW SALAD (V+, P, R, GrF, GF, NF)

NOURISHING WINTER RAINBOW SALAD (V+, P, R, GrF, GF, NF)

Perhaps, on the surface of it, nothing much has changed in 2015. This is still a plant-based blog, I am still living in London and I am still very much studying nutrition (counting the days though, getting so near now to the end!). But once you take a closer look it soon becomes evident - I feel - that this blog as well as I have gone through a major transformation.

I mean, let's start with the biggest change of all – I quit my job and have now spent the last month (YIKES) at home, focusing on the things I realised mattered so much that it became impossible to keep neglecting them for the sake of following the wrong career path. Though I still wake up some days rather perplexed by the fact that I don't need to rush to the office, I am happy to report that resigning from my job was very, very clearly the right decision for me and my family.

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VEGAN MALAWI COFFEE ICE CREAM WITH SALTED CARAMEL SWIRL (V+, ChF, GF, GrF, P)

VEGAN MALAWI COFFEE ICE CREAM WITH SALTED CARAMEL SWIRL (V+, ChF, GrF, GF, P)

To me a food blog is not 'just' a place to gather pretty and delicious content. Sure it helps and it's important but I think a food blog can be sooo much more than that. For example it can be a place from which we send out positive energy into the world, a place from which we initiates change, spark an exciting idea, celebrate creativity or ignite a sense of compassion. Big stuff, right?

So with that in mind, I thought the month of December during which we aim to spread love and joy, would be the perfect time to host a virtual blog party entitiled #loveMALAWIcoffee. I am well aware that a virtual blog party might sound like a random event completely unrelated to the message normally associated with December. But rest assured there is a connection... 

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ROASTED RED KURI SQUASH WITH SUMAC, POMEGRANATES AND GREENS (V+, GF, Gr, V, P, NF)

ROASTED RED KURI SQUASH WITH SUMAC, POMEGRANATES AND GREENS (V+, GF, Gr, V, P, NF)

#prayforhumanity

On September 11th, 2001 I was at my parents' house in Madrid, returning home for a brief stay whilst in my final year at university. We were in the living room watching some television when the news broke that something odd had happened in New York. We switched to a news channel and watched reporters frantically try and make sense of what was going on when suddeny, in front of my eyes, the second tower was hit by a plane. I remember feeling sick to my stomach and watching my dad move across the room in total disbelief. We'd never seen anything like it before.

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APPLE AND TOMATO CHUTNEY (V+, ChF, GF, GrF, NF)

APPLE AND TOMATO CHUTNEY (V+, ChF, GF, GrF, NF)

It feels as though so much has happened in the last two weeks and I am bursting to tell you all about it! Can I start off by sharing a little bit about my experience at Food Blogger Connect 2015 (FBC15)? If you've been following along, you'll know that I've wanted to become much more serious about my food blogging, writing, photography and recipe development. So as part of that 'want', I did a collaboration with Ceri about two weeks ago to broaden my food blogging horizons. I also attended FBC15 at Chiswick House and Gardens in order to get as many tips as I could on making my blog bigger and better.

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So what was the conference like? Well, it took place over 3 days (I attended and volunteered at 2) during which one had lots of opportunities to meet, mingle and connect with other bloggers, share experiences and provide one another with heaps of encouragement and support. For me personally, this was probably the most invaluable aspect of the conference and as it stands 2 possible collaborations are in the works as a result of FBC15! So watch this space ;)

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RAW VEGAN COOKIE DOUGH + BERRY BARS (V+, ChF, GF, P, R, GrF)

RAW VEGAN COOKIE DOUGH AND BERRY BARS (V+, ChF, GF, P, R, GrF)

Warning: This is yet another long post about food blogging. (Sorry I know I sound like a broken record). If foodie talk is not what you came for, just scroll down to the end of this blog post and you'll find the recipe. No offence taken.

Gosh so what am I on about this time? Well, to answer that question I need to take you back a few weeks to late June . It was the My New Roots Cookbook Supper Club, which I attended with two friends, one of whom knows me really well. Seeing this was a supper club hosted by gorgeous plant-based blogger Sarah Britton, it was impossible to escape food blogging talk. So when I was asked about my blog I mentioned nonchalantly that it was a lovely, pleasant hobby of mine, but certainly nothing else. My friend interrupted, looked me straight in the eye and said: 'But Kimberly, The Little Plantation means soooo much more to you than that.'

What? What was she talking about? I just shrugged it off at the time and thought nothing more of it.

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VEGAN CEVICHE (V+, R, GF, GrF, NF, P)

VEGAN CEVICHE (V+, R, GF, GrF, NF, P)

After 6 long weeks 'on the road' and a rather bumpy, arduous and exhausting 20-odd hour trip door-to-door, we're home. Though it hasn't quite sunken in yet, I must confess. You see, I still keep getting confused about what time of the day it is and what day of the week it is. I am getting all muddled language-wise and speaking more Spanglish than ever. And when I wake up in the morning it takes me a second or two to remember where on earth I actually am.

But that will all pass, I know, as will this mix of emotions I am currently experiencing (saying goodbye is horrible, but coming home is the most amazing feeling ever). Well, it's got to pass presto because I'm going back to work tomorrow and the little one is returning to school on Wednesday :(. So I just have to get on with it, right?!

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SUPER VITAMIN C JUICE (R, V+, P, GF, ChF, GrF, NF)

SUPER VITAMIN C JUICE (R, V+, P, GF, ChF, GrF, NF)

Hi everyone! Sorry it's been a little while since I posted a recipe. As you know I like to post bi-weekly, but the last few weeks I've been away from home meaning it's been rather complicated to access the internet or a kitchen for that matter. I'm glad to report though, that I may have found a way around this problem. For now. More about that soon...

Firstly, I wanted to tell you a teeny tiny bit about my week on the island of Curaçao or Curadise as I like to call it. If you've been following me on instagram, you know I enjoyed lots of gorgeous and fresh juices whilst I was there. Honestly, I can tell you that they were all as tasty and refreshing as they looked!

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You'll be glad to hear though that those delicious juices formed only a tiny part of our wonderful time on Curaçao. I mean the warm and friendly people, the fun music, the vibrant atmosphere and those magnificent beaches were actually what made our stay unforgettable. It's such a special island; I can wholeheartedly recommend a visit :).

VEGAN MANGO AND COCONUT FLOAT (V+, P, GF, GrF, NF, ChF)

VEGAN MANGO AND COCONUT FLOAT (V+, P, GF, NF, ChF, GrF)

As you read this post I'm either at the airport, perhaps I'm even on a plane high up in the sky or maybe I've already landed in my first destination. Either way, I won't be in London. In fact I won't be in London for the next 6 weeks (eek!). Needless to say I'm excited and not just because it's a holiday and a nice long one too. Nope, it's more than that. Actually it's really all about my son. He's just finished his first year in school and with me being so busy over the last 12 months, we've not seen each other as much as we we did before he was in full-time education. So, I though it was worth making the most of the school holidays and spending the entire time together. 

During the first week of our journey, we will be on the gorgeous island of Curaçao which forms part of the Dutch Antilles. Curaçao has the most beautiful beaches I know and it's also the place my mother is originally from meaning that part of my roots as well as my son's roots are from this stunning little country too.