mustard 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

avocado with a tomato mustard seed salsa

8th October 2013

It seems as though we’ve wobbled back into Summer again after a week of misty, drizzly rain and endless fog which dissolved all my Summer vegetables into a slimy, gooey mess in just under a week…..

But now, these last few days, and at this moment, it is warm, golden, sunny and still perfect beach and garden weather…..

What does one do and say with all this gracious light?  You smile and say thank-you…..

If the only prayer you said in your whole life was, 

“Thank you”,  

that would suffice.

~Meister Eckhart~

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avocado with a tomato MUSTARD SEED salsa

Makes about 2 cups

Inspired by supernatural every day

The success of this recipe is buying ripe avocados when in season and to be perfectly creamy in texture, when they are creamy in texture, they meld with the simplicity and subtleness of the rest of the ingredients.  

The second time I made this, I had an abundance of cucumbers in the garden which you see in the photos, but my favourite and preferred way of making this are with just the tomatoes as in the recipe below.

ingredients 

4 medium ripe avocados

juice & zest of 1 lemon (lemon zest set aside)

sprinkling rock salt

for the tomato salsa 

1 cup cherry tomatoes

1 cup finely chopped fresh coriander

salt and pepper to taste

juice of ½ lemon, or to taste

lemon zest from 1 lemon

for the voggarane

1 Tbsp peanut oil/ghee

1 tsp black mustard seeds

a small fresh green chilli, finely chopped (optional) 

preparation 

1.  Cut each avocado in half, remove the pit, and scoop out the flesh into a bowl, add the lemon juice and salt, then mash the avocados a bit with a fork, or for big quantities, a potato masher works well. Don’t overdo it – you want the mixture to be quite chunky.  Set aside.

2.  Prepare the tomato salsa, chop the tomatoes into small pieces and finely chop the coriander. Place in a bowl and add salt and pepper to taste, and squeeze generously with lemon – mix well.

3.  Place the avocado mixture into a bowl or plate.  Using a spoon, create a hole in the centre for the tomato salsa to sit in. Scoop the tomato salsa into the centre of the plate.

5.  Prepare the voggarane, heat the oil/ghee in a small pan; when hot, add the mustard seeds and finely chopped chilli; when the mustard seeds start to sputter and pop, turn off the heat and pour over the avocado and tomato salsa.

6.  Sprinkle with the lemon zest.  Find a sunny spot to sit and enjoy with these crackers or with slices of your favourite bread.

Variation, after the mustard seeds pop, stir in finely chopped fennel, fry until translucent and slightly charred.

Goodness shared from Stacey

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