Alongside yoga, one of my greatest passions is food. Growing, cooking, sharing and of course, eating! That's my excuse for dedicating a space to all things edible. I am building up a collection of simple, nutritious and tasty recipe ideas - all tried and truly enjoyed! Many can be prepared in advance which is great for after yoga or feasting with friends.
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It is wisely suggested in the yogic texts that food should be prepared at home, with love, using fresh, seasonal, locally grown products.Grow your own fruit and veg if you have space. I have a small allotment, which as well as supplying me with edibles is a haven of tranquillity.Support local farmers whenever possible. Take pleasure in sourcing ingredients that provide a variety of colours, tastes and textures, appealing to all of the senses. Listen with care to your appetite, be creative, take delight in your cooking.
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Lemon, ginger and turmeric tea
Cranberry and pumpkin seed flapjacks
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LEMON, GINGER & TURMERIC TEA
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The gorgeous golden sunshine colour of this tea is totally uplifting. Bursting with antioxidants and vitamin C, can be served hot as a soothing drink or chilled to refresh on a hot day. Experiment, vary the quantities to taste and add some or all of the optional extras!
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1 unwaxed lemon
Chunk of ginger (I add about 35g for a fiery taste)
Half a teaspoon of turmeric powder
750ml boiling water
Optional - a spoon of honey, pinch of cayenne pepper and/or a splash of apple cider vinegar
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Slice the lemon, peel and slice the ginger and place in a large jug or tea pot. Add then turmeric powder, optional extras and boiling water. Allow to steep for about 5 minutes and then serve.
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CARROT, SQUASH & PEAR SOUP
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This soup was served at our Chandra Yoga charity lunch, simple, nutrient dense ingredients combine to make this warming Winter soup.
500g butternut squash, diced 1 onion, chopped
300g carrots, diced
2 celery stalks, chopped
2 pears, cored
1 teaspoon coriander seeds, toasted and ground
Olive oil
1 litre vegetable stock
Himalayan salt and freshly ground black pepper to taste
Chopped chives to serve
Cook the onions in a drizzle of olive oil until golden. Cover the squash, carrots, celery and coriander seeds with stock and simmer gently. When almost cooked add the pear. Cool slightly and blend. Add salt and pepper to taste. Serve with a sprinkling of chopped chives. Download recipe
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CRANBERRY & PUMPKIN SEED FLAPJACKS
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I often make these delicious vegan treats to share after restorative yoga workshops. Extremely simple to make and they keep for several days if they last that long!
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350g porridge oats
185g plant based spread
135g golden syrup
135g light muscavado sugar
100g pumpkin seeds (or any other seeds/nuts)
100g cranberries (or any other dried fruit)
Heaped teaspoon of cinnamon
Soften the spread and blend with sugar and syrup. Add the remaining ingredients. For a more succulent flapjack, allow the mixture to rest in the fridge for an hour or even overnight. Press the mixture firmly and evenly into a 20 x 30 cm container. Bake at 160 fan for 25 - 30 minutes, to a very light golden colour. When the mixture has partially set lightly score with a knife into portions and cut when completely cool.
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SPICED HOT CHOCOLATE
Another workshop favourite made with raw cacao and warming spices. Makes 10 servings.
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1000ml plant based milk
75g raw cacao powder
1/4 teaspoon turmeric
1/2 teaspoon ginger powder
1 teaspoon cinnamon
Pinch of cayenne pepper
Agave syrup or sweetener to taste
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Ad the cacao and spices to a large pan, and blend with 200ml of milk. On a low heat, gradually whisk in the rest of the milk. Leave to stand for at least an hour to allow the flavours to infuse and heat gently before serving. Will keep in the fridge over night. Download recipe
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LEMON & ALMOND CAKE
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Baked for the recent Yoga & Creativity day retreat, this moist, zesty cake is perfect with a cup of fresh mint tea. Tastes good made with orange as an alternative to lemon.
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2 large, un-waxed lemons or a large orange
6 eggs
450g ground almonds
250g sugar
1 teaspoon of baking powder
Tablespoon of poppy seeds
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Preheat oven to 180c/350f/gas mark 4. Wash lemons, cover with water and gently boil for one hour. Cool and remove the pips with a fork then blend to a pulp. Beat eggs in a large bowl. Add the remaining ingredients. Mix thoroughly, pour into a lined 20cm spring base cake tin and bake for about 40 minutes or until cooked. Cool in the tin before turning out.
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