Monthly Archives: February 2015

Recipes of 2014 – Yoga teacher training, Ayurvedic Yoga retreats, travel and cooking!

It’s been too long since I have blogged! Apologies on all fronts!

Last year was full on, and seemed to fly from beginning to end!  I was in the throws of my much loved Dru Yoga Teaching training course. Traveled to accomplish this training interstate and overseas to the Dru Yoga home in Snowdonia Wales. Also, much cooking and teaching, in Wales, Ayurvedic Yoga Retreat in Byron Bay,  Ayurvedic Yoga camel trek in the Flinders Ranges South Australia, and catering for special Dru events in Canberra and Adelaide.  I would like to travell with you now and give you some of the recipes that I taught and prepared in these locations.

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Pretty Cottage Guarden in Snowdonia Wales

Dahl Pakoras – A Recipe

This was a great favourite in Snowdonia Wales and also a great way to use any left-over dahl.  Makes a festive finger-food.
This mixture is best if you put it together in the morning and let it stand until the evening.

1 cup cooked dahl
½ teaspoon Clive of India curry
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric
¾ cup besan (chick pea) flour
¾-1 cup water (enough to ensure a pancake like batter)

Mix all ingredients together.  (Mixture can be runny or dry according to how you prefer your pakoras).

Allow to stand for at least 30 minutes.  When ready to prepare, place a small amount of sunflower oil in pan and bring to a high heat.  Place spoonfuls of mixture into the pan, cooking well on one side before turning.

I served this with the Coriander and Cashew Chutney bellow.

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Dahl Pakoras with delicious Coriander Cashew Chutney

Coriander and Cashew Chutney – A Recipe

2 bunches of coriander heads
½ cup raw cashew nuts
2cm piece of ginger, peeled
1 lime, juiced
½ teaspoon honey
½-1 cup best quality water

Blend together.

Add a little water at a time.  You may not need to use the whole cup of water, for a smooth consistency.  This is ideal not too thick and not too runny.
Makes a wonderful appetizer.
Serves 5

Next stop was Ayurvedic Yoga Retreat in Byron Bay.   Here I cooked Ayurvedic breakfast, morning tea, lunch, afternoon tea, and dinner for the participants for a week.  Also I taught them a special cooking class on how to prepare and eat healthy alkaline Ayurvedic foods.  Here is one simple morning tea recipe I served.  In my next blog I will give recipes of a full lunch menu served on the retreat!

Fresh Kiwi Fruit with Lime Juice and Cashew Cream – A Recipe 

5-6 Kiwi fruit cut into wedges liberally dressed with fresh lime juice and served with bowls of cashew cream to either dip into or place on top of.

IMG_0594Cashew Cream – A Recipe

Approximately 1 cup cashew to ¾ to 1 cup of best quality water.  Blend for several minutes.  Should be smooth like a cream and there should be no lumps whatsoever.

If not completely smooth, return to the blender and blend some more.  Add a few drops of pure vanilla and 1 teaspoon of organic raw honey if you desire.

Also to come: recipes from the Ayurvedic Yoga Camel Trek.

A Poem [excerpt] – The Lily and the Bee by Henry Lawson

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The lily stands for beauty,
Use, purity, and trust,
It does a four-fold duty,
As all good mortals must.

Watch out for alkaline-alive, soon to be available as an ebook.

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