Why We Should Meditate

Image from Devi Wears Prana

Have a look at this article by Jo from her blog Words by Jo.

What makes us decide that our life is best spent being busy? That our biggest contribution to the world is a completed spreadsheet, an inbox of zero, or a social calendar so bursting at the seams we barely have time to enjoy each moment? 

Excerpt from Words By Jo: Why We Should Meditate

Sweet potato and berbere dip

Berbere is an African spice mix which is normally made into a paste to rub onto meats before before roasting or barbequing. I used the recipe from Spice Notes and Recipes by Ian Hemphill from Herbies Spices. It's nice to make your own but you can buy their mix online here. If you are in Yamba they sell Herbies Spices at Kitchen to Table.

It adds exotic spiciness to sweet potato here.

Sweet potato and berbere dip

1 cup of cooked chick peas (either cook your own or you can use canned)
3 small sweet potatoes
3 teaspoons of berbere spice mix
Zest of one lemon
Juice of about half a lemon
3 tablespoons of olive oil
Sea salt and cracked pepper
Toasted sesame seeds and extra berbere to serve

Berbere spice blend. 

Taken from Spice Notes and Recipes by Ian Hemphill

2 teaspoons whole cumin
2 teaspoons whole coriander seeds
1 teaspoon ajowan seeds
1 teaspoon whole black peppercorns
3/4 teaspoon whole fenugreek seeds
1/2 teaspoon of allspice

Roast these lightly in a pan, then grind in a mortar and pestle before adding

1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 teaspoons of sea salt

Blend thoroughly and store in a jar.

Directions

Roast the sweet potatoes in the oven for about 45 minutes or until soft. You can just pop them in whole and you can easily peel the skin off when they've cooled down.

Place the peeled sweet potatoes in a food processor with the other ingredients and blend until smooth.
Sprinkle with the toasted sesame seeds and a little more berbere.

Easy!

Serve with crackers or warm flat bread. It can also be combined with cooked lentils and served with rice to make it into a meal.

I had it for lunch today on sprouted bread (we have a great locally made sprouted bread here in Yamba) with goats ricotta, parsley and olive oil.

Almond Milk

Some people find cows milk difficult to digest. If that's the case for you, you may find goats milk easier. Nut milks are another option. I don't replace dairy with nut milk, but use it as well and as a change. You can use it wherever you would usually use milk.

This recipe is for almond milk, but you can use any nut or seed you like!

Almond milk

Soak 1 cup of almonds in water for at least 8 hours or overnight

Drain and rinse the almonds

Place almonds and 3 cups of fresh water in a blender and process until smooth.

Line a jug with a nut-milk bag or muslin cloth and pour the liquid into the jug.

Pull the muslin or nut-milk bag out and squeeze all the liquid into your jug. You can keep the pulp to use for other recipes.

Pour the almond milk into a bottle and store in the fridge. It will keep for a few days.

'Chocolate' Hearts

These delicious little morsels have a great texture - like chocolate fudge. I served them with strawberries that had been soaking in rosewater.
They are quite rich so eat slowly and consciously!

I used 'activated' nuts, which means they have been soaked in water over night then dried in a very low oven. These are much easier to digest!

'Chocolate' Hearts

1 cup of raw cacao
2 cups of walnut
2 cups of pitted fresh dates
1 cup of chopped hazelnuts (or macadamia nuts or almonds)
A pinch of sea salt

Lightly toast the walnuts in a saucepan or in the oven until golden. You don't need to do this if you have used activated walnuts.
Grind the walnuts in the food processor.
Add the cacao and pulse to combine.
Slowly add the dates one at a time while the motor is running. The mixture will start to stick.

Tip into a bowl and stir in the chopped hazelnuts and sea salt.

Press the mixture into a pan lined with baking paper. Pop in the fridge until ready to serve.

Use a heart shaped cookie cutter to cut out your chocolates.

Serve on a pretty platter with some strawberries soaked in rosewater dotted around.

Food for the yogi

I thought I would share the menu from my last private yoga weekend...

Recipes will come soon!

4 Things Yoga Taught Me About Investing

Have a look at this article written by my clever sister Jo.

It's amazing how we can use our yoga practice to discover truths about other areas of our lives.
It makes a lot of sense!

 

Image source: Yoga Wellbeing

Yoga weekend to welcome spring

Everyone loves Spring time!
Emerge from your winter hibernation with a weekend of yoga.

This yoga weekend will focus on morning routines. While we only have two to practice together, the aim is to continue with a morning routine which is beneficial to your health but also realistic with your lifestyle.

According to Ayurveda, morning routines are important. When the body adjusts to a routine, it starts to rely on it, which in turns means the nervous system relaxes. Routines also mean your body is ready for food when it expects it and therefore can digest it properly.

I will provide more information on this prior to the weekend, but some of the routine you will do at home before you come to yoga (of course this is optional). So it means you have to get up early - I'm sorry!

As a guide this is roughly what our routine will look like:

Wake early
Use a tongue scraper, clean teeth
Sip a lemon and ginger tea, or just warm water
Use a neti pot to clear nasal passages
Meditate, or sit quietly for about 5 or 10 minutes
Apply warmed oil to your body. This self massage is known as Abhyanga. (I will blog about this soon)
Shower or bathe

Then we will meet for a brisk walk together.
Yoga class
Alternate nostril breathing.

Finally it will be time for a well deserved breakfast!

Class times are:
Friday 14th September 5.30pm
Saturday 15th September 6am for walk, 6.30 if you would like to join just for yoga
Saturday 15th September 5.30pm
Sunday 16th September 6am for walk, 6.30 for yoga.

The cost for the weekend is $135 per person for yoga and meals.
I will have neti pots and tongue scrapers available for you to buy. We can organise this once you're booked in.

 Send me an email if you would like to come.