cumin seeds

carrot raita & an offering

21st June 2016

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There is a spot on this property where three mighty cedar trees root together in a triangle creating a vaulted, protected, central glade below. This space draws you in, inviting a connection, a pause to listen, and quieten our minds and become present in that moment of beauty. One of the trees has a girth of almost 2-meters and is so tall it makes a visible home landmark from as far as the Moorish Castle lookout. The thick branches welcome you in, reaching out and upwards for the sky. They stand strong against the fierce gales that hurl off the Atlantic in the summer months. On windy nights, they moan, shake and call to us in our cosy beds.

When we first moved here we held fires under those trees, later it became a place to rest, a place to contemplate and gaze up into the branches; still later, a circle of flowers was planted, and one year we hung a swing from one arm, spending hours daydreaming, spinning, soaking up the feeling of being held by them. Now, it has become a place of offering: Abi and her boys created a mandala, a gesture of their gratitude – created from things collected, from the walks we did that week, from the land and sea, and the joyous celebration and wondrous family feeling of coming together in our home. If you create something in nature – a careful image, an honouring of beauty, an act of appreciation – it can help you tap into the inner light and deepen your connection to it.

It also has caught my attention each time I pass by it now, I pass much more slowly. I slow down and bow my head a little; it offers me perspective, a feeling of being filled with light and allowing that light to flow through and out into this world.

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Thank -you Abi, Issac, Aaron & Seth.

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carrot raita

Use heaped spoon measurements unless otherwise stated.

Serves 2 person

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

Raita is a very soothing dish, with the overall property of being cooling for the body.  It is recommended to serve with 1 – 2 cups of cooked rice and becomes a very cleansing and satisfying meal to have in the evening.  In Ayurveda, it is said to evoke a good night sleep.

For a variation on taste ¼ tsp lemon juice can be added and can be made with grated cucumber instead of carrot.  This raita can be used as a dressing over a salad, or roasted vegetables or accompanied with a spicy rice/grain dish or dal.   Fresh curry leaves can be found at your local Indian Store and when stored in the freezer keep their flavour up to 6 months. After fried briefly in oil they become a uniquely flavourful, and a crunchy surprise, as well as benefiting from their wonderful medicinal qualities.

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ingredients

1 cup regular yoghurt

1 cup filtered water

½ cup carrot, finely grated

½ tsp ginger, finely grated

¼ tsp rock salt

voggarane

2 tsp melted coconut/peanut oil

¼ tsp black mustard seeds

¼ tsp cumin seeds

10 fresh curry leaves – torn in half

2 pinches turmeric powder

preparation

1.  In a medium bowl, whisk the yoghurt, add the water and whisk again until well combined.

2.  Grate the carrot and ginger using the finer side on a box grater/parmesan grater. Stir into the yoghurt, and add the salt. Set aside.

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prepare the voggarane

3.  In a small pan over medium heat, add the oil and mustard seeds; when the seeds start to pop, add the cumin seeds, curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly, then turn off the heat, add ¼ cup yoghurt mixture into the voggarane, swishing the pan for the spices to fry evenly.

4.  Pour into the yoghurt mixture, mix well.

Serve with 1 – 2 cups of cooked rice, garnish with fresh coriander.

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Goodness shared by Stacey

barley salad with roasted-spiced fennel & carrot

3rd April 2016

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The plum trees are blossoming. Spring has arrived.

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A delightful spring salad with substance.

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barley salad with roasted spiced fennel & carrot

Serves 4 -6

A perfect salad for the early weeks of spring when the days are still cool and the season´s beautiful ingredients are starting to trickle in.  I love the chewy, nutty texture of the cooked barley, the satisfying sweetness brought out from the roasted vegetables and the earthy spices that bring it all together.  It is lovely served with a bowl of guacamole or creamy hummus and this beetroot salad.

for the salad 

2 cups barley, cooked (see lemon barley water)

3 medium fennel bulbs

5 medium carrots

1 heaped tsp cumin seeds

1 heaped tsp coriander seeds

1 tsp turmeric powder

½ tsp cinnamon powder

tsp chilli flakes or chilli powder

2 Tbsp ghee/oil

⅓ cup fresh roughly torn mint leaves

⅓ cup finely chopped fennel fronds

for the citrus dressing 

zest from one lemon

zest of one orange

3 Tbsp lemon juice

2 Tbsp orange juice

3 Tbsp olive oil

2 Tbsp sweetener, honey, agave, or maple syrup

¼ heaped tsp salt

preparation

1.  Preheat the oven 405 degrees F/210C. Line a baking tray with parchment paper and set aside.

2.  Prepare the barley, following these directions and keeping the water to make a luscious barley lemonade.

3.  Wash the fennel, trim the fennel stalks and fronds (save for the salad), remove the tougher ends and outer layer – cut into small slices.  Wash carrots, peel and cut into medium chunks.  Set aside.

4.  Dry roast the cumin and coriander seeds in a small pan, when lightly toasted turn off the heat and grind to a rough powder with a mortar and pestle.  Add the cinnamon, turmeric, paprika and salt. Stir to combine.

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5.  Spread the vegetables out in one layer on the baking tray, lined with baking paper, drizzle over the ghee and sprinkle over the spice mix, toss the vegetables until they are well coated.

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6.  Place the tray in the oven and roast for about 30 minutes, or until vegetable are browning. Remove from oven and set aside to cool.

make the citrus dressing 

7.  Combine all the ingredient in a bowl and whisk to combine; set aside.

assemble the salad 

8.  Place the cooked barley in a large salad bowl, pour over the dressing ingredients and allow to marinate for 15 – 30 minutes.

9.  Once sufficiently marinated add to the bowl, the roasted vegetables, fresh mint leaves and fennel fronds.  Toss to combine, season with more salt, and a few rounds of freshly ground pepper.

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Goodness shared by Stacey

zucchini spinach palya

14th August 2013

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TODAY

it is in the little wonders,  the hidden treasures,  it’s in all things,

the big and small, in the ordinary and the extraordinary.

The light, the color……go outside and see for yourself,

and breathe into it…..

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zucchini spinach palya

Inspired by a dish Jonathan made for me on my birthday.

Summer squashes – zucchini, scaloppine, yellow crookneck – are light, cool, and easy to digest. Perfect for relieving pitta, especially on a hot summer day.  And with warming spices like mustard seed or cumin, they balance kapha and vata.

ingredients 

350g dark leafy greens eg young leaves of spinach, chard, beetroot and or kale

2  medium-sized zucchinis

¼ cup freshly shredded coconut (2 Tbsp dry coconut)

½ tsp rock salt

2 tsp jaggery

for the voggarane

2 Tbsp peanut oil

1 tsp urad dal – split and husked white dal

1 tsp chana dal – a split and husked relative of the chickpeas

1 tsp cumin seeds

preparation 

1.  Wash the urad and channa dal in water, then cover with fresh water and leave to stand for 1 hour – drain and set aside.

2.  Remove the course stems from the leafy greens and steam until just wilted and slightly soft – set aside to cool, then squeeze out excess water and slice into thin slivers.

3.  Chop the zucchini into small pieces – set aside.

for the voggarane

4.  Heat the oil in a skillet over medium heat, add the channa and urad dal – fry until golden-brown, then add cumin seeds, fry for 30 seconds.

5.  Add the zucchini and stir until the desired tenderness.

6.  Add salt, jaggery and coconut and combine well, then stir in the spinach until well combined.

Serve with millet and a beetroot salad, and a simple golden dal.

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Goodness shared by Stacey

simple grated carrot, beetroot, parsley salad

26th July 2011

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I love the soft, gentle sweetness of beetroot.  They taste simply of the clean, sweet earth from which they came from.  In Winter, I roast them in their skins.  In Summer, I have this salad daily, accompanied by big chunks of avocado and cooked red lentil hummus or babaganous (enjoying the first of the eggplants), lightly saute small zucchini’s from the garden and grilled halloumi for the children.  It makes the perfect lunch.  For dinner, I have been enjoying this simple golden soup with thin slices of toasted homemade sunflower bread.

I have also been working hard in the garden preparing for our month away in England.  Preparing the soil with manure, digging and turning, then covering it with a very thick layer of mulch leftover from our goat pen.  It has been hot, dry and humid, so I am not sure how the garden will hold up, but I am doing my best to protect it in my long absence.  I have been spending all of my afternoons in there and I feel sad to leave it.  It has been my therapy, my calmness, my joy and my deep desire for simplicity.

After so many afternoons of hard manual work, I had one day where I could just sit, reflect, wonder, watch, listen, and smell.  An inner quiet and peacefulness fills me just by being in my garden in those early mornings or late afternoons.  I am sure if I watch carefully, I feel the plants pushing up and up.  It is so wonderful to be a part of this amazing process of planting a seed, watching it grow, then eating the result of that energy force which has been nurtured and cared for with so much love.  Imagine what a different world it would be if all our food was prepared with so much respect and care.

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I have planted lots, and hope that the garden will be as abundant as I left it when I return.

Goodbye heat!  Welcome, the green, the rain and the coolness.

simple grated beetroot carrot parsley salad

Serves 4

ingredients 

2 medium beetroot, grated

2 medium carrots, grated

1 tsp cumin seeds

handful coriander or parsley, finely chopped

juice of half a lemon

2 Tbsp flax-seed oil (or olive oil)

1 tsp agave/honey

¼ cup lightly toasted sesame and/ sunflower seeds

¼ tsp fine rock salt

preparation 

1.  Heat a small pan, add cumin seeds and lightly dry toast them until fragrant – remove from heat and set aside.

2.  Prepare the beetroot and carrot, either by grating in a box grater or using a food processor and place in a salad bowl.

3.  Pour the flax-seed oil, lemon juice, salt, cumin seeds and agave in a jar.  Place the lid on, and shake to combine.

4.  Drizzle the dressing over the salad, and sprinkle with coriander and toasted seeds – toss to combine.

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Goodness shared from Stacey

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