Come As You Are

Gluten-Free Peanut Butter Sorghum Cookies

Remember this post where I talked about eating locally-grown food? Well, it's actually been a while since I got incredibly intrigued by sorghum, in particular. When I spotted one in a local bulk grocery store—both in flour and grain form—I felt challenged to use it in a recipe. It wasn't instant, of course, as I scoured the nooks and crannies of Pinterest for months before I actually picked up the whisk and created this magic. I've been excited to try sorghum the whole time, however. You know, sorghum has so many amazing benefits: it's gluten-free, low in sugar level (which makes it diabetes-friendly) and requires very little water to grow—perhaps even cook? I'll have to test this, though. Not only that, sorghum can also be processed in numerous ways, including cooked (like rice), baked (like wheat) and even boiled (like porridge). I love that it can be baked without eggs, yet still come out either really nice and moist, or sturdy and crunchy. This recipe, in particular, is incredibly easy to make and I definitely see myself making it more regularly. It's also highly customisable to suit your individual tastes. Without further ado, enjoy!

TBR: The End-of-Year Pile

Lately, I have been completely and utterly hooked on used book stores on Instagram. After discovering a bunch in the past couple months, I find myself unable to stop purchasing from them. In total, I've bought 9 books by this means—and I still want more! It's been good to go low-waste on my book purchases, cutting down on my carbon footprints and supporting local businesses. That being said, the books have definitely piled up and taken up quite an amount of space in my room. I thought, to remind myself, I'd put the books here, so they can no longer be ignored—in the hopes that you guys will hold me accountable to reading them. Of course, if you feel the need for book inspirations, feel free to note down some of the titles in this post to add to your own TBR.

Life Is More Bun-Tastic When You're Around

Learning to Truly Eat Local

A few months ago, I stumbled upon this book online—on sale; it's about sorghum. Having seen sorghum in a local bulk store in the past, I was instantly intrigued. At the time, I didn't know what sorghum was and what role it plays in the food distribution in this country. Needless to say, I purchased the book. Thus began my journey down the rabbit hole that is food crisis. Did you know that we have a global food crisis and it is not caused by the shortage of food being produced? Yes, major food wastage also plays a role, but that's not the only one. The number one cause is, actually, food uniformity. We humans used to rely on 30,000 species of plants for food and medicine—now we only largely rely on 30. Sixty percent of our diet, in fact, is made up of only 3 annual crops—rice, wheat and corn (Source: Green Dreamer). It may not seem like much, but before you know it, children are suffering from malnutritions and farmers are planting the wrong kind of crops. This is something that I'm starting to learn recently—and what that looks like in Indonesia. Feel free to read more if you're as intrigued as I am.