10/26/2022 0 Comments Buckwheat with Lentils and Kale
Squeeze of lemon juice
1 spoon of coconut oil or ghee 1 cube of Kallo veg stock Salt freshly & ground pepper to taste Method: Chop the onion and sauté in a pan with coconut oil (or ghee) under a lid. Add mustard seeds then lentils, cumin, coriander and grated garlic and ginger. Fry for a few minutes then add 2-3 glasses of boiling water and a veg stock cube. Wait until the cube dissolves and add buckwheat and sweet potato. Stir it thoroughly and cook on a low heat under cover for 15 mins or until grains and lentils are soft. Keep checking whether it needs any more water from time to time. When the grains and lentils are soft add a pinch of asafoetida, kale and lemon juice, stir. Keep it under the cover until kale softens. Add salt and pepper to taste. Enjoy!
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5/24/2018 1 Comment Gayatri Mantra - a prayer to the Divine Light, mantra of physical, emotional and mental healing.Om bhur bhuvah svah tat savitur varenyam bhargo devasya dhimahi dhiyo yo nah prachodayat. The eternal, earth, air, heaven That glory, that resplendence of the sun May we contemplate the brilliance of that light May the sun inspire our minds. Translation by Douglas Brooks 5/24/2018 0 Comments Aromatherapy bath & body oilsBalancing Bath & Body Oil – good for all doshas Balances hormones, relieves stress & promotes sleep Base oil: 125ml Grapeseed or Almond oil Essential oils: 36 drops Lavender 5 drops Clary Sage 5 drops Rose Geranium 2 drops Cyprus Happiness Bath & Body Oil – all doshas especially Vata
Revitalises and soothes Body & mind. Base oil: 125ml Grapeseed or Almond Oil Essential oils: 10 drops Bergamot, 10 drops Sweet Orange 5 drops Rose Geranium 6/26/2017 0 Comments mung bean curry2 parsnips 1 sweet potato 1 bunch of fresh coriander Lemon juice out of ½ lemon *optional - organic, peeled and chopped tomatoes (use ripe, red and sweet varieties) Tomatoes are very acidic that makes them both stimulating and sour. Sourness hydrates salivary glands and the entire digestive tract. Tomato's acidity heats digestion and makes your digestive glands creating more acidic juices. Tomatoes may irritate the GI tract, and should be avoided by those with GI inflammation. Also the more tomatoes are cooked the more these irritating qualities become concentrated, pungent and hot but also easier to digest. In the summer raw sweet tomatoes are high in vit A and have blood cooling, detoxifying and stimulating digestion properties. Avoid tomato peel and seed if you suffer from IBS. Method
Heat ghee in a pan add spices and fry them for 1 minute then add onion and wait for it to soften, then add leek and wait to soften. Rinse your mung dhal (that has been soaked overnight) and add to the pan add a pinch of asafoetida. Add chopped carrots parsnips and seet potato. Pour some water adding Kallo organic veg stock cube. Cover and let it cook on low heat for about 20 minutes then add chopped tomatoes and chopped stem parts of coriander, leaving the younger leafy parts and adding them when all the vegetables are soft. Finally add salt pepper and lemon juice. Serve with white basmati rice. 5/4/2017 0 Comments spelt coconut pancakes.
2 cups of white spelt flour (I use 200ml cup as a measurement) 1.5 cup of oat/rice milk 2 large eggs 1 tbsp of liquid coconut oil Pinch of salt Coconut oil for frying Put all of the ingredients in a bowl and whisk them together until smooth. Leave for 15 minutes. Heat a thin frying pan and brush it with a little of coconut oil. Pour a bit of batter in the middle of frying pan (I use ladle or a coffee cup as a measurement) and spread it evenly lifting and circling the pan around. Cook for 1 to 2 minutes (until you can move the pancake when shaking the pan). Flip the pancake and fry it on the other side for 1 more minute. Serve with lime and brown sugar or any spread of your choice! 5/3/2017 0 Comments stewed rhubarb with gingerbunch of rhubarb
fresh ginger brown sugar pinch of cinnamon Wash, trim and chop rhubarb. Rhubarb leaves contain poisonous substance (including oxalic acid) so make sure to get rid of any leaves. Place it in a large saucepan with a little water and brown sugar. Cover and bring to simmer. Cook, covered stirring occasionally adding grated ginger and pinch of cinnamon and more sugar if necessary. You can keep stewed rhubarb in a fridge for a few days using it for baking or to spice up your breakfast! Rhubarb is my Spring season bitter veg hero with astringent properties containing good fiber, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium. Rhubarb will reduce Kapha and Pitta but increase Vata. 2/23/2017 0 Comments Granola
Vata: eat soaked in hot milk, you can also eat it cold and crunchy with a warm drink/herbal tea/greem matcha latte
Pitta: use maple syrup as a sweetener while making, feel free to add a dollop or natural yoghurt Kapha: avoid nuts, use sunflower seeds instead, eat with hot dairy free drink. 1/25/2017 1 Comment Yoga & Ayurveda WorkshopI am very excited to be running this workshop again. Please contact me directly even if you cannot make the below dates (we can always look for alternatives :)) Namaste. x
Self-massage (Abhyanga) – a key aspect of Ayurvedic healing
This is best performed first thing in the morning, on a daily basis, taking 10-15 minutes. If time is short focus on the head and soles of feet (contain marma points that connect with the rest of the body). If the morning is too rushed, you can also do it in the evening. If time is really short, do a 20 minute massage on your feet before bed. Don’t perform if you’re not well, with a full stomach or during your period. Traditionally oil is warmed in an oil burner or by putting the bottle in hot water for a few minutes.
12/24/2016 0 Comments Spelt soda breadIngredients:
250g organic white spelt flour 250g organic wholemeal spelt flour 100g porridge oats 1 tsp bicarbonate of soda 1 tsp salt 25g butter soft in pieces 500ml buttermilk Method: Preheat the oven to 200C/gas 6/fan 180C and prepare baking tray by dusting it with flour (or use baking paper). Mix the dry ingredients in a large bowl and slowly rub the butter in. Pour in the buttermilk and mix it in quickly with a table knife. Bring the dough together gently with your fingertips. Now shape it into a flat, round loaf measuring 20cm in diameter. Put the loaf on the baking sheet and score a deep cross on top (optional). (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh. My spelt variation is based on wheat based recipe from Good Food magazine Feb 2003. |
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