Seated or in Savasana (laying on back). Breath lengthens on exhalation for 6 rounds, then becomes natural and smooth. Begin visualisation cycle, continue cycle until you drift into pure consciousness. You can stay here for up to an hour.
After the hedonism of holiday feasts. It’s a welcome back to simple food pleasure. Well made bread, garlic rub, and locally grown tomatoes seasoned and splashed with olive oil.
Enjoy
Namaste
Liz
This a whole meal right here healthy eaters. Eggs have an excellent nutrient profile, a complete food. I recommend you include eggs in your diet and source them as close to home as possible. With backyard growers and local free range farmers, healthy eggs have never been more accessible and the taste!
Ingredients
700g steamed potatoes, peeled or skins left on for nutrient density
1-2 Sliced Roasted Red capsicum: Cut into 4, blacken the skins under the griller, place in a paper bag till cool enough to handle and peel off the skin
1 400g can artichoke hearts, or 6 marinated hearts from the delicatessen. Cut in half or quarters depending on size.
6 soft boiled eggs: bring eggs to the boil in a small pot, simmer for 2-3 minutes, refresh under cold water, cool, peel, halve
1 lemon zest and juice
olive oil
finely chopped parsley
S & P
Method
1. Cook potatoes till soft, stir though zest and parsley with a drizzle of oil. Season with salt and pepper.
2. Arrange all ingredients on a platter, squeeze juice over, particularly the cut surface of artichokes to prevent browning.
3. Scatter a little parsley
3. Lovely served still slightly warm.
A special treat on a stormy south coast day and an excellent way to use up some excess milk. This will stick to your ribs and warm the cockles of your heart (whatever that means). It smells divine and as you will see doesn’t need a lot of sweet additives to be delicious.
Rosewater Spiced Rice Pudding
Serves 4-6
Ingredients
Pudding
1 1/2 cups Aborio or shortgrain rice
3 cups milk
1 scraped vanilla pod or few drops of essense
1/2 teaspoon ground cardamon
1/4 ntmeg grated or half teaspoon ground
1 broken cinnamon/cassia stick or 1/2 teaspoon grond
1/4 cup rosewater
2 tablespoons Honey
Garnish
1/4 cup chopped pistachio
Lavender flowers or rose petals
Method
1. Simmer, as gently as possible, all pudding ingredients for 15mins till rice is cooked and milk absorbed. Keep an eye on it so it doesnt boil over or burn on the bottom, stir occassionally.
2. Remove cinnamon stick and vanilla pod, garnish with nuts and flowers serve immediately in summer and warm in winter.
Namaste Liz
A refreshing salad treat, ideal with fish.
This is the easiest recipe without doubt. If you have a mandolin it takes about a minute to prepare. I don’t really recommend making this more than a couple of hours ahead because both the fennel and apple will brown after a day even with the lemon juice on it.
Ingredients
Fennel with its tops
Sweet apple like a pink lady
lemon juice
option parmesan cheese
Method
Finely slice fennel bulb and apple
dress with lemon juice and sprinkle the finer fronds from the fennel tops over the top
Option grate parmesan cheese with a potato peeler and sprinkle on top
eat
In Australia, we may have got our taste for tabouli from the late night kebab shop after a night on the tiles, but its favour endures way past our extended adolescence.
The trick is to do all the chopping and then fridge it till your ready to eat and dress at the last minute.
This is a beautiful salad to eat with falafel (chickpea fritters) or grilled fish and meats, maybe with a little tahini sauce. Its so good for you with all the parsley and mint but the quinoa pumps up the nutrients with its complete amino acid profile.
Play around with the ingredient ratios, they are approximate and made to my taste. Enjoy getting it right for you.
Quinoa Tabouli
Ingredients
2 cups finely chopped parsley
1 cup finely chopped mint
1 cup spring onions finely sliced
1 cup tomatoes, seeds removed and finely diced
1 cup cooked quinoa, you cook it like rice with the absorption method. Boil two cups of water,add thrice rinsed quinoa, simmer on low for 10mins ,rinse again under cold water.Drain.Makes more than you need for this recipe, use leftovers in soup, patties or as a as rice substitute.
S&P
1 teaspoon of ground cumin
Drizzle of Olive oil and juice of half a lemon juice
Method
Combine and serve!
Make a tahini sauce for spooning over meat/falafel by mixing 1 tablespoon of lemon juice with one teaspoon of tahini in a small bowl with the back of a spoon, add salt and grated garlic if you wish. Thin with a few drops of water to your liking. mmmmmm
And before you ask can Yogis eat meat? Yes they can! Vegetarianism is a personal choice.
Namaste Liz
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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!
Ingredients
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
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.
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
Liz Thomas Yoga 