winter

pear & ginger cornmeal cake

14th January 2018

Just a few months ago we moved all the Jivana Yoga classes from our living room in the main house to our new ‘Sadvidya Space’ located at the very back of the property.  It is a beautiful, wild, and natural space overlooking the fruit orchard and the vegetable garden. To get there it is quite a journey, entering through a unassuming green door, stepping into and away from the hustle and bustle of old Sintra; you then weave your way past the main house, following the signs that lead along a cobbled stoned path through a lush green forest full of moss, all the while listening to the soft and sweet melody of the birds above. Already something of yourself has softened and a natural quietness begins to present itself from within. You continue to pass an old chapel canopied under richly, scented eucalyptus trees which loom above, and there you find yourself at a door of the ‘Sadvidya Space’ where one can enter into the warmth and escape the attraction of the external world to travel inwards for a few hours. I like to think of this journey from the ‘Green Door’ to the ‘Space’ as preparation for our inward practice, helping us to begin to let go along the way.  This is also where I like to test my new recipes and serve them after class to our lovely group on Saturday mornings. This pear and ginger cornmeal cake disappeared very quickly.

‘The Sadvidya Space’.

pear & ginger cornmeal cake

8  servings

The ginger and pear are perfect together and the ginger is subtle enough that it lingers.  A very easy dessert for morning or to prepare for a large group.  I like to bake this in a wider baking tray (6.5-inch x 10.5-inch) almost like a slice if using a smaller tray or skillet the cake may need more cooking time.

pear topping :

4 small/370g small firm pears

2 Tblsp butter/ghee/coconut oil (I used butter)

2 Tblsp brown sugar

dry ingredients :

1 cup/135g cornmeal

½ cup/75g whole wheat flour

½ cup/75g unbleached white flour

2 tsp baking powder

½ tsp fine rock salt

1 heaped tsp ginger powder

wet ingredients :

¼ cup soy milk/almond milk

¼ cup olive oil

¾ cup maple syrup

2 Tblsp finely chopped crystallized ginger (optional)

garnishing:

2 Tblsp brown sugar

½ cup roughly chopped macadamia nuts

preparation :

Preheat the oven to 180C/350F.  Line a baking pan or a round 8- to 9- inch cast iron skillet.

for the pear topping: Halve the pears, remove the seeds, and slice each half into fours about ¼-inch thick. Set aside.  In a large skillet add the butter/oil and sugar, place the skillet over a medium heat and melt the mixture, stirring to combine.  Cook until the mixture begins to bubble, about 2 minutes. Add the pears, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

for the cake: Whisk together the cornmeal, whole wheat flour, unbleached white flour, baking powder, salt and ginger powder in a mixing bowl.  Set aside.

In a separate mixing bowl, combine the nut milk, olive oil, maple syrup, and if using the finely chopped crystallized ginger.

Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix. Pour into the baking dish or oiled skillet, you may need to spread the batter out with a spatula.

Toss the pears to coat them with the pan juices and individually lay the pear slices decoratively in even rows over the top of the batter, drizzle with the remaining pan juices. Sprinkle with a little brown sugar and the roughly chopped macadamia nuts.

Bake until golden for approximately 35 minutes or until a toothpick comes out clean. Serve with a dollop of cream or Greek yoghurt.

Goodness shared by Stacey

Andreia´s coconut cookies

16th December 2017

These delicious cookies have shreds of crunchy coconut on the outside and a soft, silky, cakey interior. They started from a cookie which Andreia from Soul Food Vegan baked for us when she was preparing lunches for the Jivana Week, I altered them slightly inspired by a coconut cookie recipe in Kim Boyce -`Good to the Grain´.

coconut cookies

Makes 28 – 30 cookies.

I tried these with different whole flours which made a heavier cookie, the all-purpose flour creates a light and silky interior which is preferable.

dry ingredients:

3 cups/220g coarse shredded dried unsweetened coconut – divided

1 cup/120g all-purpose flour

1 cup/135g coconut sugar

⅛ tsp fine rock salt

½ tsp baking powder

wet ingredients:

⅓ cup melted coconut oil

½ cup/125ml almond/rice milk/coconut milk

1 tsp vanilla essence

1 tsp apple cider vinegar

for the finish:

1 cup dried shredded unsweetened coconut

preparation:

Pre-heat the oven to 180C/350F. Line two baking sheets with baking paper. Set aside.

Grind half the dried coconut in a food processor or blender for 30 seconds until it resembles fine flour. Pour into a medium bowl and add the remaining 1½ cups of shredded coconut, flour, sugar, salt and baking powder. Whisk to combine and set aside.

Over medium heat, melt the coconut oil and measure out a ⅓ cup. Add into a small jug or bowl along with the almond milk, vanilla essence and vinegar. Whisk to combine.

Pour the wet mixture into the dry ingredients and combine well until all incorporated. Refrigerate the dough for 10 minutes before moulding for easier handling and a firmer more mounded dome shape.

Scoop balls of dough about a tablespoon in size (approx 20g) and form into a round ball by rolling in the palms of your hand, as you dip one side into the coconut, flatten slightly. Gently lift out of the coconut and place them on the prepared baking trays, coconut side up, leaving about 2 inches between them.

Bake for 16 – 20 minutes, rotating the tray halfway through until the coconut crust is golden and the bottom of the cookies are evenly brown. Place the second tray into the oven and bake the next round. Allow to cool completely. When freshly baked these cookies have a delicious outside crunch which softens up the longer they sit. Delicious eaten the same day, otherwise, place in an airtight container.

pongal

7th December 2017

This is a dish I make after the Wednesday morning Yoga class when Lior is away as he usually prepares the Ayurveda meal for that day. It is much appreciated and is a wonderfully, soothing warm first meal. Pongal is favourable for all seasons, especially in the cooler months.  I serve it with tamarind gojju, steamed greens and seasonal fruits.

~A wintering garden

pongal

Serves 4 – 6

If wanting to make this a simple, cleansing first meal after a day of fasting omit the cashew nuts. Use only white rice as any other whole rice will change the overall flavour. 

ingredients :

1 cup/180g white basmati 

1 cup/200g moong dal, split

10 cups water

2¼ flat tsp fine rock salt

1 cup/85g dried shredded coconut

¼ cup finely chopped coriander

voggarane :

½ cup melted ghee

1 heaped tsp whole black peppercorns

10 pieces raw cashews nuts

1½ tsp heaped cumin seeds

¼ heaped tsp turmeric powder

¼ flat tsp asafoetida powder

20 fresh curry leaves

preparation:

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

Pour the water into a saucepan and bring to boil on a 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 off any foam which accumulates at the top at the beginning of boiling. Simmer for approximately 20 minutes. May need to add more water, depending on the preferred consistency of your Pongal.

While waiting for the rice and dal to cook, roughly grind peppercorns in a mortar and pestle and break the cashew nuts in half and half again. Measure remaining spices for the voggarane and chop the fresh coriander.  Set aside.

When the rice and dal have softened sufficiently, turn off heat and stir in salt, dried coconut and fresh coriander. Prepare the voggarane.

Voggarane :

Heat a small pan/bandalei over medium-heat, then add the ghee and roughly ground peppercorns and cashew pieces. Stir once, then allow the ghee to heat and the peppercorns to fry and cashews to turn golden – approximately 2 minutes.  Turn off the heat and quickly add cumin seeds, asafoetida, turmeric and curry leaves – in this order. Allow to fry for 30 seconds, swishing the pan around, allowing spices to fry evenly.

Pour the voggarane into the rice and dal mixture, mixing well.  You may need to swish the pan out with a little hot water to get all the remaining spices. Allow to sit for 5 minutes for the flavours to be absorbed before serving. Enjoy as is with a spoon of ghee or my prefered way of serving Pongal is with a tamarind gojju and lightly steamed greens. 

Goodness shared by Stacey

a mostly wholewheat challah (revisited)

5th October 2017

challah - 1 (5)

I  always look forward to sharing this bread when the four of us are all together.  And, especially if we are lucky enough to have our family or friends join us on these Friday nights. This is where we savour the opportunity to pause, bless and reflect on the week just passed and to light the candles as a reminder of that inner light inside all of us.

What is left-over, we spend the weekend eating with all sorts of delicious spreads.

india - sugarcane juice - 1 (3) india - sugarcane juice - 1 india - sugarcane juice - 1 (1) india - sugarcane juice - 1 (2)
Freshly pressed sugar cane juice – Mysore, South India.

challah - 1 (3)

a mostly whole wheat challah

Makes one large, challah.

The recipe uses a mixer with a hook dough, but you can easily use your hands. 

ingredients :

2 Tbsp flaxseed, plus 6 Tblsp water, whisked together

1 cup warm milk/almond milk

60 grams butter – room temperature/6 Tblsp olive oil

1 tsp active dry yeast

150g wholewheat flour

350g regular all-purpose flour

40g brown sugar/coconut sugar

1½ tsp fine rock salt

preparation :

In a bowl of a stand mixer fitted with the dough hook attachment.  Whisk together the flax seeds with 6 tablespoons water.  Allow to sit for 10 minutes.  Add the warm milk/water, soft butter and sprinkle in the yeast, leave undisturbed until the mixture is foaming, about 5 – 6 minutes.

Measure out the flours, sugar and salt, whisk together and sprinkle over the yeast & milk mixture, turn the machine on the lowest option and knead on medium speed for about 5 minutes or 10 minutes by hand.  The dough should be elastic and smooth.  If the dough seems too sticky, add more flour, a tablespoon at a time or if seemly too dry, add more liquid, a tablespoon at a time.

Cover with a damp tea towel and allow the dough to sit in a warm place for 1 – 1½ hours until well risen and doubled its size.  The longer it sits the better the final bread. I usually start in the early morning and it sits for 4 – 5 hours before proceeding to the second rise.

Take out the dough, knead a little with the heel of your hands and work it into a ball.

plaiting the dough :

Divide the dough into three equal pieces with a sharp knife or bench scraper.  Using your palms, and starting from the centre and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope the desired length.  Repeat with the remaining 2 pieces. Place the three side by side.  Now pinch together the top ends and carefully braid the three, like you would if you were braiding or plaiting hair.  As I braid, I gently pull them length-wise to keep them as even as possible. Pinch together the ends and tuck them slightly under.

Transfer the plaited loaf to the baking tray and brush with ghee/oil and sprinkle with poppy & sesame seeds.

Cover loosely with plastic wrap or a damp tea towel and set in a warm place to rise for 1½ hours.

About 10 minutes before the dough has finished rising, preheat an oven to 200C/400F with a rack in the lower third of the oven.  Remove the plastic wrap or towel and bake for 25 – 30 minutes, or until golden brown.

Allow to cool completely before cutting into it.

When it is just the four of us, we have been enjoying the challah with a simple vegetable soup, a salad and a bowl of guacamole, and for dessert, slathered with homemade jam.

challah - 1 (6)

Goodness shared by Stacey

pasta dough without eggs

29th August 2017

homemade vegan pasta 4 - 1

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. Homemade 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.

homemade vegan pasta 3 - 1vegan pasta dough - 1 (11)vegan pasta sheets & noodles - 1

pasta dough without eggs

Serves 6 

Recipe inspired by 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 centre 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 #5.

vegan pasta noodles - 1 (3)

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 crooked.

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.

vegan pasta - 1 (3)

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 airtight container, up to three months. Do not thaw them – place them directly in boiling water – may take 2 – 3 minutes to cook.

Enjoy!

vegan pasta - 1 (1)

Goodness shared by Stacey

ginger coconut chutney

7th August 2017

chutney ingredientschutney-step1coconutchutney-step2

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 lessening the salty, sweet, sour (tamarind), pungent (chilli) tastes.

If having trouble finding the toasted chana dal, over medium heat, dry roast ¼ cup split chana dal until fragrant and proceed as in the recipe.

chutney-step3

Ginger Coconut Chutney

Makes approximately 2 cups.

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

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.

dosa - 1

Goodness shared by Stacey

easy spelt focaccia & a vegetable garden

13th June 2017

4V7A1705_1980x1297

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.

4V7A1793_1980x12974V7A1919_1980x12974V7A2148_1980x1297sintra-vegetable garden - 1

Quality of Food

‘A very natural lifestyle in which we could collect fresh vegetables every day 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

4V7A1725_1_1980x1297

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.

4V7A1683_1980x1297 4V7A1686_1980x1297

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.

4V7A1679_1980x1297

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.

4V7A1711_1980x1297

Goodness shared by Stacey

fig almond & orange swirl cookies

19th March 2017

4V7A0651_1_1980x1297

This recipe was quite a journey.  After many attempts and too many references to mention, I persevered, as there seemed too much scrumptious potential in these cookies to give up. It felt like I was conjuring up a kind of magic, from the transformation of ingredients to the finished result – even more so due to the many attempts to get here.  I am now satisfied to share it with you.

4V7A0537_1980x12974V7A0644_1980x1297fig and table

In Ayurveda, sultanas are considered kingly of all the fruits, figs are considered precious and Winter citrus adds colour and zest to the last of these dark and rainy days.

Figs, whether fresh or dried, are an incredibly healthy treat and have favourable levels of calcium, contain iron, potassium, manganese and vitamin B6.  They also have a high fibre content, keeping us feeling fuller for longer and have a helpful laxative effect.  When buying any dried fruit, look for organic and sulphite-free.

4V7A0631_1980x1297

fig almond & orange swirl cookies

Makes approximately 18 cookies.

Recipe inspired by here and here.

Not overly sweet, the luscious fig filling is deeply flavourful and the pastry is light and buttery. 

The filling could be replaced with any dried fruit of choice – dates would work nicely.  I used 1 cup whole almonds which I ground in a blender – blanched almonds would give a much more visually pronounced contrast between the filling and the dough.  I wanted to achieve a lighter cookie, so I used white spelt flour, but it can be replaced with whole spelt or for a gluten-free version, rice flour. 

I call this a dough but just to clarify it doesn’t handle like a normal dough – it is very fragile and easily crumbles this is why it is recommended to work between two pieces of baking paper – the end results are delicious and are worth all the fiddliness.

for the dough :

1½ cups/130g almond meal (1 cup whole almonds ground in a blender)

1 cup/120g white Spelt flour

tsp fine rock salt

¼ cup/60ml olive oil

2 heaped Tblsp brown sugar/coconut sugar

¼ cup/60ml freshly squeezed orange juice

½ tsp baking soda

½ tsp baking powder

for the fig paste :

180g/9 medium dried soft figs

80g/½ packed cup dried sultanas/raisins

orange zest of 1 orange

½ tsp cinnamon powder

¼ cup/60ml fresh orange juice

sesame seeds for garnishing

preparation :

Set the oven to 180C/360F.  Line a baking sheet with baking paper.

to make the dough :

Place in a medium bowl the almond meal, flour and salt, then whisk together. Set aside.

In a small bowl, whisk the oil and sugar for a few minutes.  Add the fresh orange juice, baking powder and baking soda.  Whisk until combined – it will billow up and turn into the most gorgeous, soft, golden colour.  Slowly add to the flour and almond meal mixture, then gently combine.  The dough should be quite moist and soft. Cover and refrigerate while making the fig paste.

to make the fig paste :

Remove and discard the hard stems from the figs, chop in half, then place into a food processor, along with the sultanas, and orange zest, process until the fig is nicely broken up.  Add the cinnamon powder and pour in the orange juice. Process until it forms a thick, sticky paste and starts to come to together.  Cover and set aside.

4V7A0491_1980x1297 4V7A0495_1980x1297

to assemble :

Remove the dough from the fridge and place on a piece of baking paper.  Place another piece of baking paper on top and roll out the dough into a rectangle just under ¼-inch thickness, approximately 15-x 9-inches.  (It is fine for the dough to be longer than 15-inches but makes sure it is no wider than 9 – 10 inches.  To make a neat rectangle, trim off any excess dough around the sides and press it into the corners which need more shaping.  Spoon the fig filling over the dough and spread evenly, making sure it comes all the way to the edges.

4V7A0625_1980x1297

Use the baking paper to gently roll the long side of the dough around the filling, so that it forms a neat log. Leave the seam side down as the weight of the roll seals the edge.  Sprinkle the top with sesame seeds and use the outer edges of the baking paper to help press the seeds into the top of the roll and the sides, pressing any seeds which have fallen down.  The contrast between the dough and fig paste will be more pronounced after baking.  Place the log in the freezer for 20 minutes – this will make it firmer for easier cutting.

4V7A0626_1980x1297

With a sharp knife, slice into 2 cm thick pieces, wiping the knife after each cut. If wanting more of a perfectly round shape, rotate the roll after several cuts, then give them a gentle squeeze to reshape them into rounds on the tray.

Carefully transfer them to the baking tray, laying them flat, with the spiral of the fig paste facing up.

4V7A0628_1980x1297

Bake for 30 minutes, rotating the tray halfway through baking and bake until golden in colour,  remove from the oven.  Delicious eaten warm, or later that same day, or the next.

4V7A0660_1980x1297

Goodness shared from Stacey

everyday simple dal for Yasmin

6th March 2017

4V7A6754_1980x1297

A simple dal we make weekly served with chapati and alongside 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 overwhelming – 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 caramelise, deepening the flavour with the spices.

4V7A0350_1980x1297 4V7A0339_1980x12974V7A0330_1980x1297IMG_3853_1980x1297

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

4V7A8443_1980x1297

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 is two types of dal 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.

4V7A9560_1_1980x1297

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 a 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 off 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.

4V7A6739_1980x12974V7A6743_1980x1297

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

4V7A7433_1980x1297

Goodness shared by Stacey

barley kichadi

22nd February 2017

4V7A0015_1980x1297

Barley is cooling, sweet, and mildly astringent.  Ideal for decreasing Pitta and Kapha.  It can improve a sluggish digestion and has a slightly drying effect, helping to clear fluids from the body. Barley is considered one of the “good” carbohydrates.

If the water in which barley is boiled, is given to a person suffering from diarrhoea it gives him instant relief.

4V7A0129_1980x12974V7A0142_1980x1297 4V7A0137_1980x12974V7A0139_1980x1297

~ evening reflections.

~ Pleopeltis polypodioides, also known as the resurrection fern. The resurrection fern gets its name because it can survive long periods of drought by curling up its fronds, appearing grey-brown and dead. However, when just a little water is present, the fern will uncurl and reopen, appearing to “resurrect” and restoring itself to a vivid green colour within about 24 hours.

~’Chasmanthe floribunda, African cornflag.

~ the outer edges of the wall at the end of the day.

4V7A0027_1980x1297

barley kichadi

Serves 3 – 4

I have been making this weekly, quick and easy with a scoop of thick yoghurt and a drizzling of ghee, it is a wonderfully warming, soothing and cleansing meal.  When simmering the whole moong dal/mung beans try to catch them while they still hold their shape and before they turn to mush.  I use an organic pearl barley in this recipe, if using unhusked barley it will need an overnight soaking and longer cooking time – recommended to boil separately ½ hour before adding the moong dal.

Our favourite barley recipe is this lovely soothing lemon barley water.

ingredients :

½ cup/100g  pearl barley

½ cup/100g whole moong dal (mung beans)

2 litre /8 cups water

1 cup/90g chopped celery/fennel

1 cup/50g chopped cabbage

1 heaped teaspoon rock salt 

1 heaped Tblsp jaggery/brown sugar

¼ cup/20g dried shredded coconut

1 Tblsp finely chopped ginger

½ cup/60g frozen green peas

voggarane :

1 Tbsp ghee

½ tsp black mustard seeds

1 heaped tsp cumin seeds

⅛ heaped tsp asafoetida powder (hingu)

1 medium red chilli, roughly chopped

10-15 fresh curry leaves

⅛ heaped tsp turmeric powder

juice of half a lemon or more to taste

½ cup chopped fresh coriander 

2 cups of loosely chopped kale/spinach leaves

preparation :

Place the whole moong dal & barley, in a heavy saucepan and cover with water.  Swish around with your hand, drain, repeat and rinse.  Do this several times until the water runs clear.  Pour the 8 cups water into the pot and bring to boil over a high heat, then lower the heat to maintain a rapid simmer.  Simmer until barley has softened and the dal is cooked but still holding their shape – approximately 30 – 40 minutes. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Halfway through cooking add the chopped celery & cabbage.

While waiting for the barley & dal to cook, chop the chilli into three pieces and tear the curry leaves in half (this way everyone is guaranteed to consume a curry leaf and benefit from their medicinal properties).

When the barley & moong dal has softened, add salt, sugar/jaggery, dried coconut and the chopped ginger.  Simmer for 5 minutes more, then turn off the heat, add the peas, (if using fresh peas add 5 mins after adding other vegetables) cover and set aside.

prepare the voggarane:

In a small pan over medium heat, add ghee and mustard seeds.   When the seeds start to splutter and pop, turn down the heat and add the cumin seeds, asafoetida powder (hingu), and the chopped red chilli.  Fry until sizzling and fragrant.  Add the curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly.

Turn off the heat, add the voggarane to the kichadi.   Squeeze in the lemon juice and with your hands, break up the fresh coriander and kale, stir into the kichadi.  Check for seasoning, adding more salt or lemon if needed.  When ready, drizzle with ghee, garnish with fresh coriander and serve with a spoon of yoghurt.

4V7A0016_1980x1297

Goodness shared by Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie