Pea and mint soup recipe
This is a really yummy and gentle soup for the digestive season that leaves you feeling clean on the inside.
This is a really yummy and gentle soup for the digestive season that leaves you feeling clean on the inside.
Ingredients
1 tablespoon of ghee or coconut oil
I small onion or leek chopped
1/4tsp of turmeric powder
Ground pepper and salt to taste
2-3 cups of garden peas (frozen is fine)
1 litre of vegetable stock
Handful of fresh chopped mint
Handful of shredded spinach, chard or kale
Method
In a saucepan over a medium heat, heat the ghee/coconut oil and add the onion/leek, turmeric and ground pepper, and saute gently until the onion/leek is translucent.
Add the peas and stir until coated with the oil and spice.
Add vegetable stock and bring to the boil
Simmer with lid on for ten minutes
Add the mind and green leaves and heat on low for another minute or so, until the greens have wilted.
Blend with a stick blender or in a Vitamix and season to taste.
Warm & nourishing Ayurvedic recipes
Rice porridge
A warm & nourishing breakfast
Ingredients
2-3 servings
1/2cup of white or brown basmati rice
1/2 cup coconut milk
salt
stick of cinnamon (small)
sugar or maple syrup as necessary
dry fruits
almond flakes
Cook the rice and cinnamon with 3 cups of water until it becomes soggy
When the rice grains are very soft, add milk and stir continuously until the milk boils
Mix sugar/maple syrup, almond flakes and a few dry fruits (if they are pre-soaked much better)
If you prefer more liquid form, add a little more hot water. If you prefer semi solid, keep on fire until it becomes thicker.
Coconut butternut squash
Ingredients
1 medium-sized butternut squash cut into pieces
1 can of coconut milk
2 cups of water/stock/broth
1 tsp of cinnamon
1/4tsp of nutmeg
1/2tsp of salt
Freshly chopped coriander to serve
Heat oven to 350f
Roast squash for approximately 30 minutes and then leave to cool slightly
Warm coconut milk and water/broth/stock in a large saucepan over a medium heat. Add the roasted squash to the pan along with the spices. Bring to the boil and then lower heat and simmer for 5-10 minutes.
Remove from the heat and blend until smooth and creamy.
Season with salt and pepper
Sing's nutty granola recipe
Sing has very kindly agreed that I can share this recipe with you. It is brill for those of you navigating a Vata imbalance - more on this in one of my next newsletters so sign up for those if you haven’t already. Just go easy on the nuts and seeds.
This is a treat for those of you following a pitta reducing diet, but please avoid the honey using maple syrup instead and focus on almonds, walnuts and hazelnuts, avoiding cashew and brazil nuts.
If you are reducing kapha, just be mindful of its yumminess…and have with milk, avoiding yogurt.
It is very satisfying to make, full of prana and love, go organic if you can to reduce toxins - you can really taste the difference in comparison to those processed in a factory…
Ingredients
50ml coconut/vegetable oil
75ml agave syrup, maple syrup or clear honey - use agave or maple syrup if vegan
400g porridge oats - use gluten-free oats if required
150g mixed seeds and nuts
½ tsp ground cinnamon
½ tsp fine sea salt
100g sultanas, raisins or dried cranberries and coconut flakes (or any dried fruit of your choice)
What to do
Heat the oven to 180°C, fan 160°C, gas 4. Mix the oil, syrup or honey and vanilla together in a large bowl.
Add the oats, seeds, spices and salt to the bowl. Mix well so everything is coated, tip onto 2 large baking trays and spread out evenly.
Bake for 25-30 minutes, stirring halfway through, until golden, crisp and smelling toasted. Add the flaked coconut and dried fruit to the granola, and bake for 2 more minutes. Leave to cool.
Store in an airtight container for 2-3 weeks - good luck with that, doesn’t take long for it to be eaten in our house!
Thank you Sing, really lovely recipe and I am grateful to share.
x
Emma's yummy flapjack recipe
Many of you have asked for this recipe, having sampled a yummy flapjack at one of the attunement sessions.
These are especially great for children, supporting them during the kapha stage in their lives, when they need good solid food, but also for any of you needing some grounding.
Recipe
Ingredients
300g of dairy-free marg
200g of organic coconut sugar/demerara sugar
300g organic oats
100g organic desiccated coconut (optional)
50g organic cocoa powder
Extras: You could add nuts, seeds and dried fruit. You can also make without the cocoa.
Method
Melt marg in a saucepan and add the sugar into the melty liquid goodness
Mix oats, desiccated coconut and cocoa powder in a large bowl
Add melty liquid goodness and mix again into even more of a chocolate melty goodness!
Oil a baking tray and pack the mixture into it, and pop into a pre-heated oven at 160 degrees for 15 minutes. Leave to completely cool before cutting into bits and enjoying!
Calming Green Soup from The Medicinal Chef
Delicious vegetable soup from Dale Pinnock’s recipe book The Medicinal Chef.
This simple soup is not only an awesome colour, but also has a naturally sweet flavour and a wonderfully smooth texture. Serves 3 - 4
INGREDIENTS
olive oil for cooking and drizzling
1 white onion, finely chopped
1 garlic clove, finely chopped
350g fresh or frozen peas
1 large courgette, coarsely chopped
1 large potato, roughly diced, skin left on
500ml vegetable stock (from stock cubes or bouillon powder)
1 x 180g bag baby spinach
small bunch fresh mint leaves
sea salt and black pepper
METHOD
Heat a little olive oil in a large pan, add the onion and garlic and cook for 4 - 5 minutes or until softened.
Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened - about 10-15 minutes
Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones
Season with salt and pepper. Transfer in batches to a jug blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.