Nina on the homestead

Welcome to the simple life

Hello sweet souls

Welcome to my little corner of the internet, a place to slow down, breathe and find beauty in the simple pleasures of life.

My name is Nina, and I traded the constant rush and noise of the city for the freedom of a homestead tucked away in a sunny valley. I enjoy gardening, cooking, yoga, nature and pleasure in all its forms. The world can feel busy and overwhelming sometimes, but here we return to enjoy the simple, good things in life together.

This place is my sanctuary, but it's even better when shared. I truly love to connect with you here and savor those beautiful moments together. Tap that connect with me button and come say hello.

With love, Nina.

Nina

My favorite recipes

Recipe 1: Rosemary & Sage Butter Bean Tagine

A rustic, slow-simmered Tuscan classic brought to the homestead kitchen. This dish is all about rich, savory depth created with just a few whole ingredients and the patience of a low flame.

Butter Bean Tagine Prep Finished Butter Bean Tagine

Ingredients

  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) borlotti beans, rinsed and drained
  • 1 can (15 oz) butter beans (fagioli bianchi di Spagna)
  • 4 tbsp extra virgin olive oil
  • 4 cloves of garlic, peeled and minced
  • 6 fresh sage leaves, gently bruised
  • 1 sprig of fresh rosemary, needles finely chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp sea salt (or to taste)
  • Freshly ground black pepper, to taste

Instructions

  1. Aromatize the Oil: Heat the olive oil in a heavy-bottomed pot or a traditional clay tagine over low heat. Add the minced garlic, bruised sage, and chopped rosemary. Let them sauté gently for 3 to 4 minutes. Keep a close eye on the heat—you want the garlic to turn a soft golden yellow and release its aroma without burning.
  2. Add the Base: Once the kitchen smells incredible and the garlic is golden, add all the rinsed beans to the pot. Stir in the sea salt and the diced tomatoes.
  3. Simmer Contentedly: Pour in just enough water to barely cover the top of the beans. Give everything one good, thorough stir to combine the flavors.
  4. Trap the Steam: Place the lid securely on the pot. Let the tagine simmer gently over low heat for 20 minutes. Leave the lid on to let the steam do its magic.
  5. Finish and Serve: Just before lifting it from the stove, season generously with freshly ground black pepper to taste. Serve warm with a piece of crusty bread and a drizzle of fresh olive oil.

Recipe 2: Rustic Savory Pumpkin Tart

A golden, savory pie born from the harvest. This isn’t your typical sweet pumpkin dessert; it’s an earthy, spiced main course that celebrates the natural sweetness of the pumpkin balanced by the warmth of curry and nutmeg.

Savory Pumpkin Tart Crust Baked Pumpkin Tart

Ingredients

The Savory Crust
  • 2 cups all-purpose flour
  • 1 tsp sea salt
  • 1/2 cup (1 stick) cold vegan margarine, cubed
  • 3–4 tbsp ice-cold water

The Pumpkin Filling
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2.5 – 3 lbs pumpkin, peeled and cubed
  • 1 tsp curry powder
  • 2 cloves garlic, minced
  • 1 cup soy cream
  • Freshly ground black pepper
  • Sea salt, to taste
  • 1/4 whole nutmeg, freshly grated

Instructions

  1. Prepare the Crust: Whisk flour and salt. Rub cold margarine into the flour with your fingertips for a sandy texture. Add ice-cold water to bring the dough together. Handle as little as possible. Wrap and chill in the fridge for 30 minutes.
  2. Pre-bake the Crust: Preheat oven to 350°F (175°C). Roll out dough, press into a tart tin, and prick the bottom with a fork. Bake for 25 minutes until light golden.
  3. Prepare the Filling: Sauté onion in olive oil until translucent. Add pumpkin cubes and cook until softening. Stir in curry powder and minced garlic for 1 minute. Roughly chop the mixture into rustic pieces.
  4. Simmer: Return pumpkin to the pan, pour in soy cream, and simmer gently. Season generously with black pepper, salt, and freshly grated nutmeg.

Recipe 3: Simple Avocado Maki Rolls

Making sushi at home is a beautiful exercise in mindfulness. It requires a bit of patience, gentle hands, and absolute presence. With just perfectly seasoned rice, crisp seaweed, and the rich, buttery texture of a ripe avocado, you can create a clean, elegant meal that celebrates simplicity.

Sushi Rice Rolling Mat Fresh Avocado Maki Rolls

Ingredients

The Sushi Rice
  • 1 cup short-grain sushi rice
  • 1 1/4 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp sea salt

The Rolls & Fillings
  • 2 ripe avocados, sliced into long strips
  • 2–3 sheets of toasted Nori
  • 1 tbsp toasted sesame seeds (optional)
  • Soy sauce, ginger, wasabi for serving

Instructions

  1. Perfect the Rice: Rinse sushi rice until water runs clear. Drain for 10 minutes. Combine rice and 1 1/4 cups water in a pot, bring to a boil, then cover and simmer on lowest heat for 15 minutes. Turn off heat and let steam for 10 minutes. Fold in the whisked rice vinegar, sugar, and salt mixture gently.
  2. Set Up Your Space: Lay a sheet of nori shiny side down on your bamboo mat. Press cooled rice evenly over the nori, leaving a 1/2-inch bare border at the top edge. Place avocado strips across the center.
  3. Roll with Care: Lift the edge of the mat closest to you and gently roll over the avocado filling, tucking it tightly. Wet the top bare nori border slightly to seal the roll cleanly.
  4. The Cut: Slice the roll in half with a sharp, damp knife, then cut each half into bite-sized pieces. Serve fresh with soy sauce.