coriander leaf vānghī bāth
We made this dish in the last ‘Introduction to Meditation & Ayurvedic Cooking’ workshop we held in June. It is a recipe given to us by Gillian, taught to her by our teacher’s wife. The original recipe uses fresh fenugreek leaves, which are hard to come by here in Portugal, so the coriander leaves make a lovely alternative. […]
toor dal rasam with carrot and sweet peas
If I move slowly in silence and breathe long and deep, I feel my heartbeat slow and my mind clear… ~ Crocosmia ~ The caress & colours of Spring ~ Two friends notes Rasam keeps the digestive system in good condition. Apart from strengthening the body, it can be used as a drink to help […]
beetroot apple fennel salad with ginger lemon dressing
We are so happy with the weather right now. This moment, this burst of green and life and colour, it’s just perfect. This is one of our favourite salads. The ginger gives it a spicy kick, and the toasted sesame seeds add a nutty, earthy crunch. Served with a favourite grain dish like this one, […]
