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But for every heartbreak I take I try to keep a little faith

Along The Way, Alex Dezen

Holy guacamole! Avocados are my truly my spirit vegetable. They “get” me – versatile, vibrant, and so easy to tote all around the world. I sing sonnets when I cut open a perfectly ripe avocado. In this recipe avocado meets an unlikely alley. Leeks are the under appreciated cousin of onion – delicate, fresh and oh so comforting. If you want to know what summer in Australia tastes like – it’s pretty much this.

I make this guacamole for picnics, outdoor movies and cheese boards. It is decivenly simple but totally impressive – caramelised burnt leek, hearty mustard seeds, and fresh cooling coriander. The ‘curve ball’ ingredient is the addition of curry powder, making this humble avocado mash a ‘impress people without doing much’ star dish to add to your repertoire.

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I took the wheel with one hand and drove through the Rockies without a plan

Feast of Hearts, The Damnwells

Whenever I hear the alt-country twang of Ryan Adams, the folksy crooning of Iron & Wine, the introspective lyricism of Sun Kil Moon, the staggering melodies of Sufjan Stevens and the atmospheric symphonies of Bon Iver – I want to quit my job, sell everything I own and go on a road trip across America.

Traveling the US by car feels like the ultimate freedom. I’ve tried to pinpoint my obsession for all things ‘Americana’ but I really can’t say why. I think about the wide open roads, rolling hills, national parks, rugged coastlines, iconic landmarks, familiar neighbourhoods and I feel invigorated. I think about taking a chance on a feeling, following the urge to wander, and finding comfort in uncertainty and I feel alive. I’d wear yoga clothes everyday, visit markets in each state, stay in cabins, eat fries at diners, sleep next to lakes, explore quirky towns, make new friends, marvel at nature, and learn to love the great unknown.

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Pick up the pieces of your life and rearrange

Risk of Change – Holcombe Waller

All that anyone really needs is a good adventure. They say a change is as good as a holiday, but sometimes the change you need is the actual holiday. When the urge to travel hits, it hurts in your bones. At the start of 2015 life brought me to Ubud, Bali in Indonesia – the spiritual and geographical centre of the world.

Yoga, mediation, sound healing, ecstatic dance, raw, organic, vegan, Ayurvedic, cold pressed, fermented – Ubud is the ideal place to fill your days with what feels good in life. Serendipity, solitude, gratitude, rest, relaxation, walking, healing, nature, wonder, music, laughter – when life feels good, great things happen.

When travelling solo, it’s easy to make more plans than hours in a day to keep solitude at bay. But really, spending time alone is a pit stop on the highway of self-actualisation. Learning how to be usefully lonely is scary but incredibly rewarding.

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There's beauty in the breakdown

Let Go, Frou Frou

I Am That, I Am is a playlist about travel adventures, spiritual awakenings and soul unravelings.

A soundtrack inspired travels to Ubud, Bali and learning how to love more, be open and let it go.

32 songs about wanderlust, inner knowing, happenstance, morning silence, late night chatter, beautiful strangers, laughing in the rain, trusting the universe, unexpected beauty, saying yes, being present, and breaking open.

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From the corner of my eye I thought I saw a light shine

Something Beautiful - Alexi Murdoch

Returning from a soul satisfying trip to Indonesia, I had immediate cravings for Bubur Kacang Hijau meaning mung bean porridge or (to me) – Ubud in a bowl.

Made with versatile mung beans, coconut milk, fresh ginger and spices – you’ll taste why this delicious legume has since become my best friend in sweet and savoury dishes. For anyone with a sensitive system, mung beans are relatively easy to digest, high in fibre and nutrients, and are one of the most cherished foods in Ayurveda. This isn’t an everyday breakfast, but when I make it I am transported back to Bali with the first spoonful. As with everything, make it your own with what ingredients you have on hand and what toppings inspire and nourish you.

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