I am cold. Very cold.

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Water colour painting by Wayne Roberts 

So here I am writing from my cosy room in my aunts apartment in Neuchatel, Switzerland. It’s raining outside and very much icey cold, but hey that’s what you expect when you choose to come to Europe for the winter months. I spent my morning with the usual yoga and meditation followed by a coffee (Americano style) & avocado on wood fire fresh dark sourdough. This bread is next level good, I literally haven’t had a bread better than this one in a very long time. God I love you Europe.

Due to these cold winter months, I will be cooking meals that compliment the season. Of course I will be enjoying meals with my family most of the time however when I find myself alone Ill be experimenting in the kitchen trying to come up with some nourishing oatmeals, spiced rice, dahls, stews and soups. Many, many soups. Oh and can’t forget the chai lattes that Ill be brewing myself in my aunts tiny kitchen. So stay tuned kids because Ill be posting the recipes up here!


If you’re interested in Ayurvedic medicine than here are some ideas you could implement in your diet in order to feel your best if you’re feeling un-steady and disconnected:

– Spiced basmati rice with raisons, cinnamon, nutmeg, fresh grated ginger and ground turmeric. Add a teaspoon of ghee just prior to eating.

-Coconut and sesame oatmeal. Cook you oats in almond milk and coconut oil, then simply add some toasted coconut and sesame seeds on top. Sesame seeds are beneficial for female hormones, so if any of you ladies have any issues in this area get onto the sesame seeds!

-Morning Poha. Either savoury with carrot and zucchini or sweet with coconut milk.

-Vegetable Dahs with brown rice.

-Coconut milk curries.

-Golden Milk (ground turmeric with pepper and raw brown sugar). Drink before bed to ensure a restful nights sleep.

-Kitchari. If you’re feeling slougish than this is the perfect meal to give your digestive system a well deserved rest.

You can find varying recipes of each of these dishes online if you suss out some blogs or reliable websites. My go to woman is Jody VassalShe knows her stuff.

I find myself researching Ayurvedic principles for hours as to me it’s extrememly interesting and I can personally relate to most of it, but hey its not for everyone. But I assure you if you start researching you will most likely become hooked, like sarah & I. I also recommend seeing an Ayurvedic practitioner if you want to take it that next step further.

Much love from my little corner of the world. Its now time for more coffee.

 

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Rough Parsnip Hummus

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Ingredients

– Two large organic parsnips (or three medium)

– One can of organic chickpeas

– 1/4 cup of extra virgin olive oil (and and extra tablespoon)

– Pinch of himalayan salt

– Pinch of pepper

– One teaspoon of turmeric

– One teaspoon of cumin

– One teaspoon of tahini

– 1 cup of distilled water (this will vary on then consistency of your mash, you may need more)


Method

1) Preheat oven to 180 degrees celcius

2) Wash, peel and dice the parsnips. Then roast them in one tablespoon of olive oil for around 45 minutes (or until soft and golden)

3) Once parsnips are ready, put them aside and let them cool. Meanwhile start prepping the meal you will serve your mash with, or just chill out and do some yoga

4) When your parsnip has cooled, grab your food processor and place in the cooled parsnip pieces. Blitz them until they become a mash consistency. Add the can of chickpeas (drain them first!), water, tahini and spices. You will have to add more water if your mash is too thick and not blending properly

5) Serve on a nut and seed loaf, with falafels or topped on a salad!

Ciao! Were off to drink chai lattes and get our hair treatments, because really who likes dry hair?

x

Rich Cacao and Espresso Mousse

For all you dessert lovers out there! And coffee lovers, and banana lovers…

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Ingredients  (will yield two large servings or 3-4 small servings)

– Two small/medium ripe bananas

– Two tablespoons of raw cacao (we use loving earth)

– One tablespoon of ground (good quality) espresso coffee

– Pinch of himalayan salt

– 1/2 a teaspoon of cinnamon

– Fresh blueberries or rasberries

– Dash of distilled water


Method

1) Place all the ingredients into a food processor. Blitz them until you get a smooth consistency, adding water if you feel as though it is a tad dry

2) Place in fridge for a couple of hours before serving

3) Top with the berries! Serve in small ramekins or just use a spoon and share with your loved ones

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Mum’s Magnificent Muffins

Savoury Muffins by our lovely Mother 

We love you mum


Our lovely mother had us all set for snacks over the busy exam period and end of semester. Being able to devour a savoury muffin for morning tea or an afternoon – pick-me-up was what got us through study and folio finals.

As we’re not much sweet tooth’s, these savoury muffins are perfect for any meal/time of the day. We had them for breakfast, lunch, snacks or as a side to a winter soup.

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Roasted Sweet Potato and Chives 

– 2 organic eggs

– 2 cups of lactose free milk

– 1 cup of roasted sweet potato

– 1/2 a cup of sun dried tomatoes

– 1/2 a cup of roasted capsicum

– 200 grams of feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/2 a cup of chives

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method

1) Preheat the oven to 180 degrees celsius

2) Chop up the sweet potato and roast them in the oven for around 35-40 minutes (until you can easily place a knife through)

3) In a large bowl, mix together the eggs, grape seed oil, bicarb soda, baking powder, salt, pepper and chilli flakes

4) Finely chop the semi dried tomatoes, roasted capsicum and chives

5) Add these ingredients to the egg/milk mixture

6) Stir in feta and the roasted sweet potato to the mixture (you do not need to mash the sweet potato prior)

7) Add all the flour and carefully mix all ingredients together

8) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

9) Bake for 35-40 minutes!


Caramelised Leek and Feta 

– 2 organic eggs

– 2 cups of lactose free milk

– 2 cups of organic caramelised leek

– 300 grams of organic feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method/ingredients for caramelising the leeks

1) 2-3 leeks (depending on size) need to be halved and thinly sliced

2) To a pan add, 1 tablespoon of olive oil and 20 grams of butter

3) Add the leek to the pan and sauté for about 5 minutes or until golden

4) Add 1 tablespoon of water, 1 tablespoon of brown sugar and 1 tablespoon balsamic vinegar

5) Saute for 1-2 minutes

– – – – –

Muffin Method 

1) Preheat the oven to 180 degrees celsius

2) In a large bowl mix the oil, eggs, milk, bicarb soda, baking powder, salt, pepper and chill flakes

3) Add the caramelised leek and the feta a stir gently

4) Add the flour and stir gently… again

5) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

6) Bake for 35-40 minutes!

Love M + S

x

Pumpkin, Turmeric and Leek soup

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Nothing warms your belly quite like a big bowl of pumpkin goodness.

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Our version of the typical ‘mums homemade pumpkin soup’ has added immune boosting properties with the addition of turmeric and ginger. Super nourishing and warming on a chilly night. We love to get a little over board with our toppings, adding avocado, wilted kale, cheese,  extra spice, fresh herbs and sometimes some protein like poached chicken. The options are endless!

Like most of our recipes, this soup is easy to throw together – all you need are a few staple spices like turmeric and cumin, herbs like parsley and thyme and veggies.

** Also, the small side bowl in the above image is a sneak peak of our pumpkin and sweet potato curry. The recipe for this little gem will be up on the blog soon!

Ingredients 

– 3/4 of a large butternut pumpkin

– 1 Leek

– 2 small carrots

– 750 ml of water (1 Litre if you want a ‘thinner’ consistency)

Use a homemade vegetable stock if you have that on hand, if not water is fine! (we used water)

– 2 garlic cloves

– 1 small/medium brown onion

– 1 tsp of grated fresh ginger

– 1 tbsp of ground turmeric or grated fresh turmeric root

– 1 tsp of ground cumin

– 1 Bay Leaf

– 1 quarter of a cup of finely chopped fresh herbs (thyme, sage and parsley)

– Half a tsp of cayenne pepper

– Pepper to taste

– Himalayan Salt to taste

Toppings: Avocado, wilted kale, parsley and bocconcini cheese. We also added a ‘Moroccan souk’ spice that we purchased from a spice shop in the city. You can just finish with either dusting some more turmeric or quickly whipping up your own dukkah. 

Method

1. Heat your pot with some coconut oil and start by sautéing your onion, garlic and ginger. Heat till onion browns (be careful not to burn it)

2. Add a dash of water and all your spices and keep sautéing for a couple of minutes to create a paste like consistency.

3. Next add your Leek – sauté for a few minutes before adding your pumpkin and carrots.

4. Cook the veggies in the pot for about 10 minutes, making sure to continue stirring so that the onion doesn’t brown.

5. Add your water, himalayan salt and bay leaf and bring the pot to a boil.

6. Once boiling, lower the heat and simmer for about half an hour (the longer the better).

7. Turn off the heat and blend your mixture with a hand blender.

8. Voila! You have made pumpkin soup, easy hey?

9. Top with your favourites. We mixed through some wilted kale, avocado, bocconcini cheese (we also love haloumi in soup) and parsley

10. EAT

M + S xx

Wonderful Morning with Green Hummus

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Ingredients

– 1 can of organic salt reduced chickpeas

– 1 – 2 cups of spinach or kale

– 2 cloves of crushed garlic

– 1 teaspoon of ground turmeric

– 1 teaspoon of ground cumin

– 1/4 cup of olive oil

– 1/4 cup of filtered water

– 3/4 – 1 teaspoon of Himalayan salt

– Black pepper to taste

Method

– Place in a food processor and pulse till smooth

Spread this glorious mixture on anything you like!

We love it on salads, with cut up raw carrots or for something a bit more indulgent try teaming it with boiled eggs, avocado, parley and olive oil on spelt toast. So fabulous to start the day this way. After some home yoga, a nourishing and satisfying savoury breakfast is a must for us. We finish our morning routine with a cup of black coffee (we’re currently in a relationship with our plunger)

Enjoy your mornings a little more, wake up 10 minutes earlier and do some stretching in bed. Or if you’re into cardio, go for a run as the sun is rising.

Maybe you love to make something warm and cosy for breakfast. If that’s the case, take the time to prepare stove top oats. Toppings for oats can be a really exciting thing! Try some toasted almonds and banana? Or maybe something a bit more savoury like adding egg whites to your oats and top with avocado, a few berries and walnuts.

Or maybe you’d like to begin the day like we do. Home yoga then spelt toast with eggs, avo and greens. Finished with a cup of joe and chatting about the tasks ahead.

Get a routine and make it your own.

Mornings are wonderful.

M + S xx

Cauliflower ‘couscous’ with grilled eggplant and Green hummus

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We really don’t mean to ‘toot our own horns’, but oh my golly this was good. Cauliflower is such a versatile vegetable, who knew you could gain the buttery, fluffy and light texture of real couscous by just pulsing cauliflower with some moroccan spices?

We have definitely found a new staple dish for our mid week dinners

Cauliflower ‘couscous’ Ingredients:

Will serve two as a large main dish or three as a side dish with protein 

– One head of cauliflower

– Half a cup of peas

– A bunch of baby asparagus

– One medium zucchini

– Half a small-medium eggplant

– 50 grams of haloumi (omit if wanting to keep vegan)

– 1 tablespoon of pepita seeds

– 1/4 cup of fresh homegrown thyme

– 1/4 cup of fresh homegrown basil

– 1/4 cup of fresh homegrown parsley

– 1/4 cup of fresh homegrown sage

– Half a clove of garlic

– 1 teaspoon of turmeric

– 1 teaspoon of cumin

– 1 teaspoon of cayenne pepper

– Half a teaspoon of cinnamon

– Pepper to taste

– Himalayan salt to taste

Green Hummus Ingredients

– 1 can of organic, salt reduced chickpeas

– Two cups of spinach leaves

– Handful of fresh basil leaves (optional)

– 1 clove of garlic

– 1/4 cup of good quality olive oil

– 1/3 cup of water (more or less depending on the consistency you’re after)

– A generous pinch of himalayan salt

– 1 teaspoon of turmeric

– 1 teaspoon of cumin

– Pepper

– Method for this hummus is really quite simple, place all ingredients into a food processor. Add more or less of the oil/water/spinach to achieve the consistency you want. 

Method

1. Roughly chop the cauliflower head and pop it into a food processor. Pulse until you get a grain like consistency. Now put it aside for later

2. With your eggplant, thinly slice it and place under the grill with a tad of olive oil. Put the grill on a low heat and just keep your eye on it.

3. Finely slice your asparagus ‘julienne’ style (lengthways) and put in a bowl with the peas, all the herbs, your pepita seeds, some pepper and a couple of roughly shredded spinach leaves. Place aside for later.

4. Thinly chop your zucchini into quarterly pieces. In a saucepan, sauté your garlic in a tad of water and once brown, add the zucchini. Saute the zucchini till it tenderises slightly browns. Make sure your eggplant isn’t burning!

5. Now that all ingredients are basically ready to go, place the cauliflower in a wok and turn on a high heat. Add your spices and ‘stir fry’ your cauliflower until your kitchen starts to smell like Morocco. (…not that we’ve been to Morocco, but you get our drift)

6. As your cauliflower is coming along, cut your haloumi into squares and place on a pan. Cook till the edges brown. Turn the heat off on the grill – don’t forget about the eggplant. 

7. Now for the assembling! In the bowl where you’ve placed the peas, herbs , spinach and asparagus – add the sautéed zucchini, grilled haloumi and spiced cauliflower. Mix with your hands so that the cauliflower covers all other ingredients. Separate the mixture into two or three bowls.

8. Top your bowls the spheres of thinly sliced and grilled eggplant. Arrange in a flower like pattern.

9. On top of the eggplant, add a generous tablespoon of the green hummus

10. Garnish with fresh parsley

11. EAT

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Although from the method it sounds like this recipe has a lot going on, with multiple pans on at once – it really is quite simple if you get the hang of swiftly manoeuvring around your kitchen. You may get a little frazzled, but cooking is supposed to be like that. Just give it a go and you’ll have heaps of fun in the process!

M + S xx