ReAlongside 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.
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.
Please enjoy these seasonal recipes. More can be discovered in my recipe collection.
CARROT, SQUASH & PEAR SOUP
Recently 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
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.
CRANBERRY & PISTACHIO FLAPJACKS
I made these delicious vegan treats for a presentation about the benefits of coconut oil. Extremely simple to make and they keep for several days in the fridge. These raw flapjacks are divine with a cup of cinnamon tea.
300g jumbo porridge oats
250g coconut oil
75g pistachio nuts
75g Agave Syrup
Pinch of cinnamon
Finely chop dates and add just enough warm water to cover. When they have softened, strain and mash into a smooth paste. Stir together the porridge oats and melted coconut oil, add the date puree. Roughly chop the cranberries and pistachios and add to the mixture, plus a sprinkle of cinnamon to taste.
Press the mixture firmly ans evenly into a 20 x 30 cm container. Place in the fridge and when the mixture has partially set lightly score with a knife into portions. Leave for a few hours or overnight if possible to set before serving.