Pearled Barley & Honey
Ingredients 1 cup of cooked pearled barley 1 tablespoon of raw honey 1/4tsp of each -cinnamon, ginger and cardamom (ground together in a mortar & pestle) Method (How to cook barley – soak 1 cup of barley overnight, discard water, cover with fresh water (about 1 litre), boil on medium-high heat, stir occasionally to avoid sticking; remove from heat when cooked). Mix pearled barley, honey & spices together in a bowl. Serve at room temperature Read More
Apple pudding
Sometimes stewed apple just isn’t filling enough for breakfast… So a simple & filling addition is chia seeds. They make the texture very creamy and also add more fibre and omega 3 fatty acids. Ingredients 1 apple 1tsp of coconut oil 1/4 cup of water 3 dates 1tablespoon of Chia seeds 1/4 cup of coconut/hemp/almond milk 2 teaspoons of Coconut cream Knob of ginger (remove skin) Method Soak chia seeds in milk for at least 20-30 minutes Roughly... Read More
Chili beans
Ingredients 1 large cup of Kidney beans (either pre-cooked or a tin) 1tsp of Salt 1stp Turmeric 1tsp Chili 1 Onion 1 Tomato 1 red pepper 2 cloves of garlic knob of ginger (tsp) 1tsp Coconut oil 1tsp Cumin 1 tsp coriander seeds 1/2 tsp of black pepper corns Asofoetida (pinch per serving) Tablespoon of coconut cream Coriander leaf Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until... Read More
Veggie burgers…
Ingredients 2 spring onions 1 carrot 4 dates 8 pre-soaked brazil nuts 2 tablespoons of desiccated coconut 1/4 tsp of salt 1 cup of left over red lentil & spinach dahl (see recipe) 2 tsp of Ghee Besan flour (gram flour) – 1 cup Water Method Preheat oven to 190 Put vegetables, dates, nuts, oil & coconut in a food processor; pulse a few times to finely dice ingredients. In a mixing bowl put besan flour and salt. Add water slowly to form... Read More
Chickpea & Spinach Curry
Chickpea & Spinach Curry (top left) Ingredients 1 large cup of chickpeas (either pre-cooked or a tin) 1tsp of Salt 1stp Turmeric 1tsp Chili 1 Onion 1 Tomato 2 cloves of garlic knob of ginger (tsp) 1tsp Ghee 1tsp Cumin Asofoetida (pinch per serving) 200g Spinach Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft. Finely chop onion, tomato, ginger and garlic. In a frying... Read More
Red Lentil & Spinach Dahl
(Serves 4-5 people) Ingredients 1 cup of Red Lentils 5.5 cups of Water 1tsp of Salt 1stp Turmeric 1/2tsp Chili 1 Onion 1 Tomato 2 cloves of garlic knob of ginger (tsp) 1tsp Ghee 1tsp Cumin Asofoetida (pinch per serving) 180g Spinach Method In a pot put 1 cup of washed red lentils and add 5.5 cups of water. To this add turmeric, chili, and salt. Bring to boil and leave to simmer until creamy. Finely chop onion, tomato, ginger and garlic. In a frying... Read More
Ten tips for a healthier Spring
As we step out of the darkness & heaviness of Winter there is such a great sense of lightness & hope in the air…. Unfortunately the transition into Spring can sometimes be tricky for our bodies! For many, Spring is associated with congestion & excessive amounts of mucous which may lead to conditions such as sinusitis, coughs, colds, asthma, hay fever, digestive problems, joint pain, etc. On a positive note, Spring is a great... Read More