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Spelt Oregano Crackers

| Liz Thomas

Go simple, easy and natural. This easy, very loose “recipe” will alleviate the salt-max-out that usually accompanies already salty cheese. And if you have chosen one lovely cheese, instead of 5 factory plastics, then you will highlight its unique characteristics instead of having a salt sandwich!
Rough instructions for cracker bread: to about a cup of spelt or another yummy whole organic flour, add some seeds like nigella, sesame, linseed, poppy etc say 2-3 tablespoons, large handful of oregano leaves (or other herb), good teaspoon of chilli salt or some other mineral rich salt, 1-2 tablespoons of olive oil, and slosh of water. Keep adding small amounts of water and oil until it comes together. I refrigerated for an hour but that because I was going out! Otherwise roll it out to 2-3mm thickness and bake at 200 degrees Celsius for approx. 20mins. Keep an eye on it though. Delicious and very impressive for you party this silly season. mmmmmmm
Thanks to my fellow foodie friend Jan for the inspiration.

Namaste
Liz

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Camembert/Brie Potato Pie

| Liz Thomas

The last time I ate this I was 16 years old and eating at a relative of my boyfriends “relos” house. He always hated it when we had to go, I on the other hand loved it. His relatives were of Italian heritage and they, along with the wealth of multicultural friends I had during highschool, taught me how to eat well! I remember this dish vividly although I did not ask for the recipe, it was so delicious as was my first taste of Frangelico I was offered after dinner. I will always be grateful for such experiences.

This is a wonderful dish that is easy to prepare ahead of time, refrigerate and pop in the oven when required, perfect for dinner parties as a side dish or served with a crisp salad for lunch on a cool day. Here is my interpretation of a long-held memory tweaked with the experience of a few years in between. Honey and cheese are a match made in heaven that I first tried in a french restaurant on toast! Sounds weird tastes amazing 🙂

Camembert/Brie Potato Pie

Camembert/Brie Potato Pie

Ingredients

1                          wheel of brie or camembert cut into eight wedges

500g                   peeled potatoes

2                          garlic cloves squashed against the chopping board

60 g                    butter

splash  milk

1/4 cup              grated cheese

1 tablespoon    fresh thyme leaves

1 onion               sliced finely

1                           teaspoon honey

extra oil

camembert/brie potato pie

Method

  1. Pre-heat oven to 200 degrees C.
  2. Boil potatoes and garlic  in salted water for 10 mins or until soft.
  3. Whilst cooking potatoes prepare onion, thyme and 20 g of the butter ready for cooking in a small saucepan.camembert/brie potato pie
  4. Drain potatoes, remove garlic skin and garlic if desired.
  5. Mash potato with milk and remaining butter.
  6. Cover the base and sides of 20cm dish with mash potato,
  7. Place brie wedges on top,  spoon the rest of the mash around the wedges pushing potato between the spaces.
  8. Leave the top rough sprinkle with cheese. Bake for approx 30mins until the cheese has browned on top.
  9. Whilst baking slowly cook onions in the saucepan with the thyme leaves butter and some extra oil is required.
  10. Turn up the heat on the onions when the pie is ready. To frizzle them, cook on high till brown. Add the honey at the last moment stirring off the heat. Pour over the pie.
  11. Garnish with thyme leaves and flowers if you have them.

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Enjoy! Namaste Liz 🙂

 

Middle eastern Rice & Lentils- with optional lamb or goat

| Liz Thomas

The spices in this dish are the heroes. Dont skimp and try to freshly grind them if you can.
Great for using up leftover roast meat or utilising mince. This feeds alot of people, double the ingredients and easily feed a party.

From a yoga perspective it has more vegetable content than meat so it is quite balanced. However it will be really yummy without the meat!

IMG_0845.JPGIngredients

300g       lamb/goat mince or chopped left-over roast
1-2cups  white (I use basmati for its higher GI) rice
400g       cooked lentils, canned or simmer dry brown or french lentils with garlic, half an onion and cinnamon stick for 10-15 mins till tender

3                red or brown onions caramelised: slice and fry in olive oil or butter and 1-2 tablespoons of butter for 1/2 hour on medium, add 1 teaspoon of brown sugar/honey and 1 tablespoon of balsamic vinegar and fry for 10 mins till reduced.
1                clove garlic
1/4 cup   chopped, roasted almonds and/or cashews
1-2 cups  stock
1 teaspoon each cinnamon, allspice, and cumin
S & P

Method

1. If using mince fry in olive oil till brown and finely broken up
2. Add garlic and spices fry for 1-2 mins
3. Stir in rice and fry for 2 mins
4. Add stock, cook covered on low heat for 10-15 mins and rice is tender.
5. Add onions, lentils, nuts, S & P. Stir well.
6. Garnish with parsley and/or coriander.

Namaste Liz

Getting high: Walking and meditating on Didthul Pigeon House Mt, Sth Coast NSW Australia

| Liz Thomas

Take yourself on a meditation walk.
Align your posture.
Wear thin soled walking shoes that allow you to connect to the earth, or walk somewhere that is safe from snakes and spiders barefoot, step mindfully.
Breathe into the belly, use your entire lung capacity.
Notice your resistance without judgement.
Keep a positive self-talk pattern or mantra in your mind.
Take your time to see the beauty, the details.
Go at your pace.
Sit and enjoy the view.
Absorb the wonder of nature, that same wonder that is you.
Watch your breathe.
Align the spine.
Just be.
Make a day of it and take your lunch.
Take a photo or draw an image to put up at home, so when you see it you can close your eyes and experience the serenity of the experience.

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If you would like to join me for an uplifting, energising walking and meditation experience on Sunday 16th November 2014, call 0407065084 or email me lizthomasyoga@gmail.com
Namaste
Liz