autumn

walnut parsley pesto

22nd September 2017

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Within a day of moving into our new home, I planted a small herb garden just next to the back door, it contained coriander, parsley, sage, thyme, and all the essentials plus 12 kale seedlings which I had been growing on the window sill in the old house. I am so glad I did as it’s been a vital addition to quick meals and those kale plants have been growing wild and wonderful. This is where the parsley came from. The main vegetable garden is quite a walk away from the house so it is helpful to have a small garden so close for emergency’s.

This pesto is one I make weekly for pasta lunches for school and quick sandwiches for my young adults.  It goes nicely with a minestrone soup; a favourite with my daughter and part of easy dishes which she can prepare herself – recipe soon.

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~ Cosmos (Coreopsideae )

~ Cosmos is a Greek word meaning harmony or balanced universe.

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walnut parsley pesto

Makes 1½ cups

When a bit low on the essentials I change the recipe a bit, adding a mix of pine nuts and walnuts or basil and parsley – or whatever I have in the garden at the time.

ingredients :

¾ cup/80g whole walnuts

90g parsley – rinsed, bigger stems removed

½ cup olive oil

¼ tsp fine rock salt

⅛ tsp freshly ground pepper

¼ cup/20g grated parmesan (optional)

extra olive oil for sealing the pesto

preparation:

Preheat the oven 180C/350F.  Place the whole walnuts in a tray and roast for 10 minutes.  Set aside to allow to cool.

Wash the parsley and pat dry, remove the larger stems from the parsley and add to the compost, place the leaves and smaller stems in a food processor with the ‘S’ blade attached, along with the cooled walnuts, olive oil, salt and pepper. Blend until all broken down – using a spatula to wipe down the sides.  Add the parmesan and blend until well incorporated – adding more oil if needed.

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Store in a jar, with a layer of olive oil on top to exclude the air, refrigerate until needed, for up to two weeks.  Level the surface each time you use it, and recover the pesto with olive oil.  Delicious served with home-made pasta.

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Goodness shared by Stacey

pasta dough without eggs

29th August 2017

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Once you get the feel of the dough, making pasta without eggs is easy, it is a little softer, more delicate, however the texture is divine. Home made pasta is much lighter on the system and easier to digest.

The durum wheat flour helps absorb the flavours. It makes a softer, silky, smooth dough, that you will not get from other flours it also absorbs more water then ordinary flour, so keep that in mind if swapping the flours around.

This is a recipe that has developed over trial and error, as time goes on I am sure it will evolve even more and I will update accordingly. So far, I found when rolling and thinning the dough I used a liberal amount of flour – this may have something to do with where we live as there is a lot of moisture in the air in Sintra. I found using an icing sugar shaker very handy for this purpose, a sifter or sieve will work just as well to get a fine layer of dusting. The process is quite time-consuming, however the more confident you become with the process the quicker it is. The results are so delicious and worth the effort and impossible to go back to a box of dried pasta.  Making your pasta from scratch is a very satisfying process.

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pasta dough without eggs

Serves 6 

Recipe inspired from Kusama via Elegantly Vegan.

If attempting for the first time halve the dough recipe, it comfortably serves 3 – 4.  The best way to get good at making fresh pasta is to make it again and again. 

ingredients:

480g/4¼ cups finely ground semolina flour from durum wheat

2 tsp fine rock salt

4 Tblsp olive oil

300 – 360 ml warm water

extra flour for dusting

special equipment :

pasta making machine

preparing the pasta dough:

In a medium bowl, measure out the flour, sprinkle in the salt and whisk to combine. Create a well in the center of the flour, drizzle in the olive oil and slowly pour in 300ml (about 1¼ cup warm water). Using your hands, combine the dry into the wet, adding water a tablespoon at a time until the dough comes together into a ball. Dust your work surface with flour and knead the dough, begin gently folding the dough on itself, flattening, and folding again, for about ten minutes.

When you finish kneading, cover tightly with plastic wrap and let rest at room temperature for at least half an hour to an hour. For best results knead and allow the dough to rest for as long as possible.

rolling out the pasta dough:

Unwrap the dough and divide it into quarters, and then each quarter in half again so you have eight equal portions, weighing approximately 90 – 100 grams. Work with one portion at a time, and cover the rest. Flour your work surface and flatten one piece of dough a little less than the width of the pasta maker. Feed it through the thickest setting on the machine – #0.  Lightly dust both sides of the sheet of pasta with flour and fold this piece of dough into thirds, like folding a letter, dust again and feed the pasta crosswise between the rollers.  Repeat this step 5 – 6 times. This helps strengthen the gluten in the flour, giving it a chewier texture when cooked. Change settings to the slightly thinner setting – #1, dust with flour and feed it through the machine without folding it; then set it on #2 and so forth until achieving the desired thickness – I finished at #6.

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If your pasta sticks at all, dust both sides with more flour or is too lengthy to manage, lay on a cutting board and cut in half.  Don’t tug or pull on the pasta as it goes through the machine. Let the rollers do the work. With practice you will become familiar with your machine and with the dough and will be able to manoeuvre the dough  by slightly moving it left or right so that it doesn’t go in crocked.

Now cut the sheet of pasta crosswise into pieces about 25 cm long and lightly dust them with flour again. I like to air dry the sheets for 15 – 20 minutes before cutting.

To make the process easier, roll out all the dough at once before cutting it into the desired shape. Dust the sheets of pasta generously with flour and overlap them on a floured board or hang them over racks. When ready to cut use the sheets which were rolled out first and have been sitting longer to dry.

cutting the pasta :

If making filled pasta or lasagna, proceed with shaping.  If cutting into noodles, switch from the pasta roller to the noodle cutter, dust again with flour and run the sheet of pasta through the cutter. As soon as the pasta comes through the cutter, dust generously with flour and gently fold into loose rounds to make a nest. Dust again with a little flour and continue with the remaining dough. Leave the pasta to air dry for 15 minutes – 3 hours before using. This helps the pasta to not clump together while cooking.

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I usually make it around midday to use that evening. Once cut and sitting in mounds, cover loosely with a cloth and every hour gently pick up the mounds to loosen the noodles, gently replacing them into their mounds again.

to cook the pasta :

To cook the pasta immediately, bring a pot of well-salted water to a rollicking boil. Add the pasta to the water and cook for about 1 – 2 minutes – don’t overcook!  The pasta should float to the top of the pot when it’s ready and be al dente. Be gentle with it when you lift it from the water. Drain and then just drizzle it in olive oil or toss it with your favourite pasta sauce, and it’s ready to serve.

To dry, allow to air dry until completely brittle, turning the nests from time to time. Depending on the humidity it should take 5 – 6 hours.

To freeze, gather the bundles in a single layer separated with baking paper and freeze, in an air tight container, up to three months. Do not thaw them – place them directly in boiling water – may take 2 – 3 minutes to cook.

Enjoy!

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Goodness shared by Stacey

fig & ginger cluster granola

17th August 2017

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quietness

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Just now I went out into the garden, it was so quiet and still out there, except for a single bird, melodious and sweet.

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tara o’brady’s fig & ginger cluster granola

Makes approximately 8 cups.

Recipe taken from Taro O’brady’s Seven Spoons Cookbook, with a few small changes.

Tara goes on to say ‘This recipe is my standard and is intended only as a starting point. By all means, add, substitute, or subtract ingredients (add ground nutmeg or ginger, cardamom; or take away the seeds and go heavy on the nuts; swap pistachios for pecans, or dried apricots and dried cherries for the figs) as long as the general guidelines are loosely followed.”

ingredients:

¼ cup/60g ghee or unsalted butter

3 Tblsp olive oil

3 Tblsp maple syrup

½ cup/100g packed jaggery/light brown sugar

½ cup/120ml hot water

1 tsp fine rock salt

1 tsp vanilla extract

5 cups/455g old-fashioned rolled or quick-cooking oats

1½ – 2 cups/180g slivered almonds & hazelnuts (I roughly chop my own into thick slivers)

¾ cup/65g flaked coconut

¼ cup/35g raw, hulled sunflower seeds

¼ cup/35g sesame seeds

1 heaped tsp cinnamon powder

½ cup/70g finely chopped candied ginger

1 cup/150g chopped dried figs & sultanas

preparation:

Preheat an oven to 325F/160C and with racks in the upper and lower thirds.

In a saucepan set over medium heat, melt the ghee into the olive oil and maple syrup. Turn off the heat add the brown sugar, hot water, and ½ tsp of the salt. Cook, stirring often, until the sugar dissolves. Remove the saucepan from the heat, stir in the vanilla extract, and set aside to cool.

In a food processor fitted with the metal blade, grind 2 cups/180g of the oats into flour. Transfer this oat flour to a large bowl. Stir in the remaining 3 cups/275g whole oats, the remaining ½ tsp salt, and the nuts, coconut, seeds and cinnamon powder.

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Pour the ghee and sugar mixture over everything and stir to coat. Let stand for 10 minutes, to give the oats the opportunity to lap up the sugar syrup.

Line 2 half sheet pans with standard baking sheets. using your hands, drop the oat mixture in clumps onto the pans, then bake in the preheated oven until dry, light golden, and evenly toasted 45 to 50 minutes, gently stirring and turning the granola with a large spatula every 15 minutes or so and rotating the pans once from the top to bottom and front to back.

Remove from oven and leave the granola on the pans. The granola will continue to crisp as it stands. After 5 minutes, stir in the candied ginger. Once the granola has cooled completely, stir in the figs.

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Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.

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Goodness shared from Stacey

ginger coconut chutney

7th August 2017

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Chutney can be consumed with rotti, chapati, dosa , idli and rice. Recommended to all constitutions. Can be used once or twice a week, at any time during the day and in all seasons. For those suffering from Pitta imbalance, little ghee can be mixed into the food in order to eliminate any aggravation.  One may spice the dish as per his natural inclination adding or lessoning the salty, sweet, sour (tamarind), pungent (chilli) tastes.

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Ginger Coconut Chutney

Makes approximately 2 cups.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Diploma. 

I make this quick and tasty chutney whenever I make dosa or idli.  The toasted chana dāl can be purchased from your local India store and once you purchase this everything comes together within minutes.

ingredients :

1 cup unsweetened dried shredded coconut

1 – 2 cups lukewarm water (start with 1 cup for right consistency)

¼ cup toasted chana dāl (bought from your local Indian store)

1 tsp finely chopped ginger

½–1  red/green chilli (according to taste and strength of chilli)

3 sprigs fresh coriander

¼ tsp tamarind paste

1 tsp sugar/jaggery

½ tsp fine rock salt

preparation :

Place in an upright blender/grinder the dried coconut, chana dāl, chopped ginger, chilli, jaggery, salt and tamarind paste. Wash the coriander leaves, remove the thicker stems and place with the ingredients.

Pour in 1 cup water and puree until you have a thick paste, adding more water until you have the desired consistency.  The texture should be a bit coarse.  Taste for seasoning, adding more salt, sweet, tamarind or chilli, as needed.

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easy spelt focaccia & a vegetable garden

13th June 2017

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I make this focaccia every Sunday as an accompaniment to our traditional pasta night.  I mix the dough in the morning and leave it covered on the side for a full day, the extra fermentation adds flavour to the bread.  You can also make it days before, and store in the refrigerator after the first rise, the dough develops a more complex flavour, and you can pull part of it out to make dinner – just be sure it has time to come to room temperature before shaping and continue with the recipe.

I usually make one large focaccia but since our move a month ago I have a small oven that fits two narrow trays – now I make two oblong focaccia.

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Quality of Food

‘A very natural lifestyle in which we could collect fresh vegetables everyday would be even more ideal, however. Growing a small garden can serve that purpose to some degree. There are also many other benefits one may experience from having a small garden. For example, one may gain beneficial exercise, as well as deep satisfaction in doing garden work. If done in a measured and relaxed way, it may lead to a calm and quiet mind.’ 

~ Dr. Shankaranarayana Jois – The Sacred Tradition of Yoga

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easy spelt focaccia

Makes 1 rectangular or 2 small focaccia. 

Recipe slightly adapted from Good to the Grain, by Kim Boyce.

‘You can top the focaccia with almost anything: a liberal pouring of oil and a dusting of salt, a handful of fresh herbs, olives or sautéed vegetables, or a flavourful tomato sauce. However you plan to top your focaccia, before cooking pour a generous glug of olive oil over the top – especially around the edges – for a crunchy golden crust’.

ingredients :

1¼ cups warm water

1 tsp active dry yeast

tsp sugar

1 cup/120g whole spelt flour; plus additional for kneading

2½ cups/320g white spelt flour/all purpose flour

1 tsp fine rock salt

2 Tblsp olive oil + ¼ cup (divided) for drizzling over the top

herbs, spices, or other toppings of choice

preparation :

Lightly rub a large bowl with olive oil. Set aside.

Add 1¼ cups of warm water, yeast, and sugar to another bowl. Stir, and allow the yeast to bloom and bubble for about 5 minutes.  (If it doesn´t, it may be inactive; throw it out and start again.)

Add the flours, salt, and 2 Tablespoons olive oil and mix to combine to form a sticky dough.

To knead by hand: Turn the dough out on to a clean work surface. Knead the dough for about 10 minutes, or until smooth and silky.

Or, to use a food mixer: Fit the dough hook and add the water, yeast, and sugar to the mixer bowl, stir, and allow the yeast to bloom and bubble for about 5 minutes. Add the flour and salt. Mix on low-speed until evenly combined, then add the oil and leave to knead for about 10 minutes, until smooth and silky.

For the first rise : Put the dough into the oiled bowl, turning it so that the top of the dough is coated with oil. Cover with a towel and leave for about 2 hours, or until doubled in size.

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Generously oil a baking sheet with olive oil.

For the second rise : Place the dough on the baking sheet or divide the dough into two pieces and place them on the oiled baking sheet.  Stretch the dough out with your hands (It helps to oil your hands) into your desired shape on the baking sheet, and dimple it with your fingers. Cover with a towel or plastic wrap and leave to rise for an hour.

Position two racks in the upper and lower thirds of the oven (or put a single rack in the middle if you´re using one baking sheet) and preheat to 200C/400F.

After the dough has completed its second rise and has puffed up on the sheet, drizzle with 2 Tablespoons of olive oil and sprinkle with salt, herbs or spices, or toppings of your choice.

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Bake for 22  – 25 minutes, until golden brown. Drizzle with the remaining 2 Tablespoons of oil while still hot from the oven.  Allow the bread to cool slightly before slicing and serving.

Serve it with your favourite pasta or top it with mashed avocado, grilled zucchini, tomatoes, red pepper, fennel and a sprinkling of fresh herbs and salt.

Focaccia is always best eaten the day it is made.

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everyday simple dal for Yasmin

6th March 2017

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A simple dal we make weekly, served with chapati and along side a cabbage or okra palya.  A recipe my daughter requested that I write-up so that she can refer to when she moves out later this year.  It is also one of her favourite meal combinations.  We are in the process of learning how to make 6 easy meals which she can prepare herself.  This dal being one of them.

If the thought of making chapati sounds a bit over whelming – it can be served with a bowl of rice and a crispy salad.  When drizzled with ghee it becomes a deeply soothing, warming, nourishing meal.

The tomatoes can be replaced with any vegetable of choice,  I like the process of stewing them in a voggarane pan before adding them into the cooked dāl, this way they slightly caramalise, deepening the flavour with the spices.

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~ Evening forage at the end of the day in a blanket of mist.  Silent.

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everyday simple dal

Serves 3 – 4

Inspired by Tara O’brady – Everyday Yellow Dal.

In Ayurveda, it is important to understand the different types of dal/legumes used and their energetic qualities.  There are two dals which are favourable and used most often – whole mung beans (whole moong beans) and split moong dal (yellow split lentils) which are whole moong beans skinned and split.  These two are easy to digest, gentle on the system and cause minimum disturbances to your constitution.  All other dal/legumes are recommended to use in moderation and in small quantities.

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ingredients :

1 cup/220g yellow split moong dal (yellow split lentils)

3 cups/750ml water

for the voggarane :

2 Tblsp ghee

½ tsp black mustard seeds

1 tsp cumin seeds

8 fresh curry leaves

1 dried chilli – torn in half

⅛ tsp asafoetida powder

⅛ tsp turmeric powder

1 tsp finely chopped ginger

1 medium tomato, chopped into small pieces

½ – 1 tsp fine rock salt

a small handful coriander leaves

juice from half a lemon

preparation :

In a heavy saucepan, wash dal several times until water runs clear – then drain.

Pour the 3 cups water into saucepan and bring to boil on a medium-high heat, then reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.)  You may need to skim of any foam which accumulates at the top at the beginning of boiling.  Simmer until dāl is soft, creamy and broken down – approximately 30 minutes.  You may need to add a little water if the dal becomes too dry.  I like to have the consistency quite thick when serving with chapatis and more liquid when serving with rice.

While waiting for the dal to soften, prepare the voggarane.  In a small pan over medium heat, add the ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the cumin seed, curry leaves, fry for a few seconds, then add asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly.  To the voggarane add the chopped tomatoes and ginger, cover and cook for 10 minutes, stirring occasionally, fry until the tomato starts to break up.

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Stir this into the dal, add salt, lemon juice and garnish with fresh coriander.  Serve with fresh chapati, a cabbage or okra palya.

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a traditional Ayurvedic herbal drink – Kashaya

3rd December 2016

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Kashaya is a deeply nourishing and soothing drink that brings calmness to the mind and supports the general health and balance of the system. Kashaya is appropriate for all constitutions and in all seasons.  It is recommended to consume at the end of a meal and to have once – twice a day.  Kashaya balances Vata, Pitta and Kapha, helps maintain the digestive fire and reduces heat in the body.

There are many variations of Kashaya – Below are two very simple and easy to prepare recipes for everyday use. They require only two of the main spices – cumin and coriander.  The first is a Kashaya powder which involves lightly roasting and grinding the seeds and the second, a simple infusion using the whole seeds.

Considering your constitution, it is good to keep in mind that jaggery is more heating for the body than brown sugar.

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coriander seed:

Coriander is one of the best herbs for supporting healthy digestion.  Bitter, pungent and sweet in taste.  It evokes the digestive fire while simultaneously cooling and soothing. It tonifies, increases absorption, improves digestive enzymes, reduces nausea and blood pressure.  Coriander seed removes excess heat in the body, making it useful in cooling Pitta-related imbalances associated with menopause.  It also supports proper function of the kidneys and healthy urination. The seeds combine well with Cumin to make an excellent digestive tea.

cumin seed:

Cumin is one of the best herbs for supporting healthy digestion.  Bitter, Pungent and Astringent.  It is carminative, aromatic, and on the whole, cool in action.   A common household spice, its Sanskrit name literally means ‘promoting digestion’.  In addition to providing flavour to food, cumin evokes the digestive fire, promotes healthy absorption and eliminates natural toxins.  It is useful to the eyes, beneficial to the heart and strengthens the uterus.  It enhances immunity and invokes good sleep.

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Coriander-Cumin Kashaya Powder

This recipe was shared by our teacher, Ganapati Aarya, as part of the Sadvidya Yoga Diploma.  It came about as an aid to reduce Pitta disturbances in the body and to assist with interrupted sleep due to menopause.  It is deeply nourishing and satisfying drink to have after a meal and satisfies that sweet craving, as well as benefiting from its wonderful medicinal qualities.  The key to opening up the real flavour is making sure that you get the kashaya to a rolicking boil just before straining – the heat changes everything.

Makes approximately 18 – 20 cups Kashaya

ingredients for kashaya powder :

⅓ cup/35g whole cumin seed

½ cup/35g whole coriander seed

preparation :

On a medium flame, heat a skillet until it is hot to touch. Dry-roast the cumin seeds until their colour deepens and a noticeable smell appears – approximately 1 minute. Seeds may start popping by that point.  Be careful not to burn the spices as they can ruin the taste of the kashaya.  Set aside to cool.  Place the coriander seeds into the skillet and repeat the process – the coriander seeds will take 1½  minutes to roast.

In a powerful blender/coffee grinder, grind the toasted cumin seeds to a fine powder. Pour into a bowl and set aside.  Repeat with the toasted coriander seeds – these may take slightly longer to grind.  Pour into the bowl with the ground cumin and combine well.  Store in an airtight container.  

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To preserve the medicinal qualities of the spices, it is recommended to make fresh every 10 – 14 days.

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to prepare the kashaya :

¾ cup water

1 heaped tsp Kashaya Powder

1 heaped tsp brown sugar/jaggery

1 – 2 tsp/5 – 10mL milk (less milk is easier on the digestion, especially in the evening)

preparation:

In a small pan, pour in ¾ cup water and bring to boiling point.  Add the Kashaya powder and sugar.  Allow to simmer for a few minutes.  Turn off the heat, add the milk, stir and pour into a cup (no need to strain as drinking the layer of powder which collects at the bottom is beneficial for the medicinal properties). Set aside to cool until moderately warm.  Enjoy.

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Whole Coriander-Cumin Seed Kashaya

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1 serving

Don´t throw away those left over seeds after straining, place them in a pot outside your kitchen or in the garden – in no time you will have fresh greens to harvest for your cooking.

ingredients :

½ tsp whole coriander seeds

½ tsp whole cumin seeds

1 cup water

1 tsp brown sugar/jaggery

1 tsp/5mL milk (optional)

preparation :

In a small pan, pour in 1 cup of water and bring to boiling point.  Add the whole coriander and cumin seeds and sugar.  Allow to simmer for a few minutes.  Turn off the heat, add the milk (if using), and strain the Kashaya.  Set aside to cool until moderately warm.

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almond quinoa chocolate bars

21st September 2016

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Cool softened air, full mOOn swell, falling leaves, savouring the light….

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These have been a decadent treat around here.  Loved by all.  Perfect when you need something more than a dried date or fig for a sweet after a meal.  Based on this recipe from Green Kitchen Stories – a wonderful video is included showing you just how easy they are to make.  I altered the recipe slightly, adding ¼ cup hot water to the dates when mashing them. Even though the dates I used were soft, the hot water helped in the overall consistency. Instead of pumpkin seeds, I used extra almonds and toasted them to make them snappy and to bring out their flavour. I prefer using just almonds, as their qualities are less heating than most other nuts and seeds.  You could use a carob topping instead of the chocolate, by melting down carob buttons or using this glaze.

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almond quinoa chocolate bars

Makes 16 squares/32 bites sized squares.

ingredients:

2 Tblsp coconut oil

200g soft medjool dates – approximately 10 dates

¼ cup/60ml hot water

1 cup/250g home-made almond butter

1 Tblsp fresh ginger, grated

a pinch rock salt, optional

½ cup/55 grams toasted almonds/hazelnuts

1 cup/80g puffed quinoa

for the chocolate topping:

100g dark chocolate

3 Tblsp dried unsweetened coconut

preparation:

Preheat the oven to 350F/180C.

to roast the almonds:

Place the whole almonds/hazelnuts on a tray and toast for approximately 8 minutes.  If using hazelnuts – while they are still warm, rub the nuts in a towel to remove the skins.  Allow to cool, finely chop and set aside.

to make the almond quinoa bars:

Line a 7 x 7 – inch baking tray with baking paper, leaving 2 inches around the edges.

Remove the seeds from the dates and measure out 200 grams.  Set aside.  Melt the coconut oil in a medium saucepan over low heat. Take off the heat and add the dates into the saucepan with the coconut oil.  Add the hot water and mash with a fork.  Mix in the almond butter, ginger and salt, stirring until it all comes together.  Remove from heat and add the puffed quinoa, chopped roasted almonds/hazelnuts, incorporating everything evenly.

Using your hands, press the mixture very tightly into the lined dish, until completely even and flat. Using the edges of the baking paper, fold over and run your finger along the edges to create level sides and corners.  Place in the freezer while preparing the chocolate coating.

to melt the chocolate topping:

Melt the chocolate in a double boiler over barely simmering water. Remove from heat, then using a spatula, spread the chocolate evenly over the slice. Sprinkle with half the shredded coconut, leaving the other half to sprinkle on later.

Place in the freezer for at least two hours, until cold and firm. Using a sharp knife, cut into bite-sized squares or rectangular bars. Store in an airtight container in the freezer. The bars will keep for a month.

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pepper rasam

26th July 2016

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Pepper Rasam is a simple and tasty liquid dish, considered tridhatus samya, balances all three doshas, Vata, Pitta, and Kapha.  It provokes the appetite and is helpful for indigestion. It helps to reduce nausea and is beneficial for those with high fever.  It may be consumed two or three times in a week.  It is recommended to be served with rice, a spoon of ghee and goes very well with steamed greens or a green bean palya.

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~ Evening, Praia Do Guincho

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Pepper Rasam

Serves 3 – 4

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Diploma.  For those with Vata imbalance, it is recommended to reduce the toor dal to cup.

Use heaped measurements except when stated otherwise.

ingredients:

⅓ – ½ cup toor dal

1 litre/4 cups water

1 tsp fine rock salt

4 tsp jaggery

¼ cup chopped coriander leaves

first voggarane:

2 tsp ghee 

½ tsp mustard seeds

1 tsp urad dal

½ – 1 tsp whole black peppercorns, depending on your preferred spice

1 tsp cumin seeds

6 fresh curry leaves 

⅛ tsp asafoetida powder (hingu)

⅛ tsp turmeric powder

½ cup shredded dried coconut

250ml/1 cup warm water

second voggarane :

1 tsp  ghee

1 tsp cumin seeds

6 fresh curry leaves

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preparation:

In a heavy saucepan, wash toor dal several times until water runs clear – then drain.  Pour water into saucepan and bring to boil on a medium-high heat, then reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dal is soft and broken down – approximately 30 – 40 minutes, 2 – 3 cups of liquid remaining.

first voggarane:

In a small pan/bandalei over medium heat, add 2 tsp ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add urad dal, whole peppercorns, and 1 tsp cumin seed. Once urad dal is golden brown, add 6 curry leaves, asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly. Pour into the voggarane, dried coconut and 1 cup warm water, stir to combine then pour into blender. Blend until smooth, approximately 1 minute.

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Add mixture to dal, use liquid from dal to swish blender clean, add back into the dal.  Add salt and jaggery – mix well and set aside.

second voggarane:

Tear remaining 6 curry leaves in half (this way everyone gets a curry leaf, receiving their benefits), set aside.

In the first voggarane pan/bandalei, over medium heat, add remaining ghee, once hot add 1 tsp cumin seeds and torn curry leaves. Fry until the seeds are golden-brown (careful not to burn the cumin.) Pour voggarane into dal, and stir in chopped coriander leaves.  Allow to sit for 5 minutes before tasting, adding more jaggery or salt as needed.  Serve with rice, green bean palya or sauteed greens and drizzle with a spoon of ghee.

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 Goodness shared by Stacey

lemon barley water

27th March 2016

barley water table

Barley has a cooling thermal nature; sweet and astringent in taste.  Traditionally given to calm sore stomachs.

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-Marguerite daisy, also known as the Argyranthemum frutescens

barley water closeup

lemon barley water

Makes just over 1.2 – 1.5 litres

Recipe adapted from Spring the cookbook.

Lovely soothing, yet thirst quenching, drink.  You can add other flavouring to it besides lemon and honey – lemon verbena or ginger would work well.  Don’t discard the cooked barley.  Recipe to follow, or stir through a vegetable soup, or dress it simply with a little olive oil and lemon juice and add to a salad.

ingredients :

1 cup /200g pearl barley

10 cups/2.5 litres filtered water

3 – 4 Tblsp light-flavoured honey

3  Tblsp lemon juice, or more to taste

preparation :

Rinse the barley several times until the water runs clear, then pour into a saucepan and add the filtered water.  Bring to boil over a medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, this will take about 35 – 40 minutes.  Strain, reserving the cooking water, and set the barley aside.

Run the barley water through a thinner strainer into a pouring jug, add the honey, stirring until dissolved.  Allow to cool.

Add the lemon juice, taste, adding more honey or lemon as needed.

barleywater closeup

Goodness shared by Stacey

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