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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Spring Salad Series #1

Sautéed Greens with crispy skin Salmon. 

Spring is all about spending time with family and friends on weekends, cooking and eating in the garden. It’s about frolicking amongst the freshly blossomed flowers and drinking rose in the sunshine. It’s also the perfect time to prep yourself for summer. By this we mean, starting to cook with lighter, fresher and more vibrant foods.

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How wonderful is spring?

We definitely love it so we thought what a better way of celebrating then introducing a new spring salad every week to share with you all. Salads make up about 2 to 3 of our meals everyday, so you know, we kind of know how to make a bloody good one. 

This recipe is a staple in our diet as we make it on a regular basis. Salmon is one of our favourite foods, and who doesn’t love green veggies?  Oh and cheese is also a winner.

Make this salad and enjoy it with your family outside in the sunshine. We would absolutely love to hear any feedback from you so please don’t be a stranger!

Ingredients 

*Try to opt for organic vegetables if possible. Spring is for detoxing the system so reducing your chemical intake is ideal. 

– 1 broccoli head (and stem)

– 2 handfuls of brussel sprouts

– 1 cup of frozen peas

– 1 leek

– 1 zucchini (ribbons)

– 1/2 an avocado

– 2 Atlantic Salmon fillets with the skin on

– 2 slices of cheddar cheese (optional)

– 1 table spoon of apple cider vinegar

– 1 Lemon

– 1-2 teaspoons of olive oil

– 1 teaspoon of coconut oil

– Pepper and salt to taste

Method

1. Thoroughly wash all vegetables before roughly chopping. Chop all vegetables except the zucchini as you will need to use a peeler to obtain the ‘ribbon effect’.

2. Once vegetables are prepared, heat your coconut oil in a wok and sauté the leek until slightly brown and tender. Meanwhile, squeeze half of your lemon onto the salmon with a pinch of salt and pepper.

3. Once leek is ready, add the remaining vegetables with a dash of water and apple cider vinegar (sauté for a maximum of five minutes as green vegetables should not be cooked for too long as they loose their nutritional value)

4. As your vegetables are cooking, heat up a another pan with some coconut oil for your salmon fillets. Salmon should take about 4 minutes each side depending on how you like it.

5. Once the fish and vegetables are cooked, distribute the greens onto two plates. Top with the salmon, avocado and the cheddar.

6. Finally, a dash of olive oil, some pepper, a tad of apple cider vinegar and parsley (if you have it) will top this dish off perfectly.

Maple Carrots with Bone Broth Greens

WINTER SALAD SERIES

Sauteed  organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.

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As we are  now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen. 

Although this may seem strange to some (sorry vegans) –  we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!

Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.

Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring! 

Ingredients: Serves two as a main or three as a side dish

– 2 cups of kale stems

– 2 cups of roughly chopped silverbeet

-1/2 cup of finely sliced leek

– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)

– 1 cup of cooked quinoa

– 2-4 boiled eggs (…depending on hunger status)

– 1/4 cup of goats feta

– 1/3 cup of beef bone broth (48 hours homemade)

– 2 tsp of pepita seeds

– 1 tbsp of apple cider vinegar

– 1 tbsp of extra virgin olive oil

– 1 tbsp of maple syrup 

– Pepper

– Himalayan salt

Method

1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)

2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.

3. Place your eggs in a saucepan with a tad of salt to boil. 

4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.

5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa. 

6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)

7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.

8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley. 

9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely 

10. EAT

Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones 

M + S xx

Raw Crunchy Green Salad with Poached Chicken

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So you know those days when you feel a little sluggish and gross? Those days when you feel like a salad but the usual roast veggie throw together is just too heavy for your poor little belly? Well, we have come up with a simple, refreshing and light green salad to ease away your tummy sorrows.

If wanting to keep it vegetarian (as protein can be a little heavy if you’re having digestive issues) – then omit the chicken….but it really is nicer with chicken – just saying! 

Here is goes..

Ingredients: We try and use organic produce whenever we can, especially for the chicken!

2 small broccoli heads or one large (raw)

Half an avocado

Around six asparagus sticks (raw)

Half a zucchini (raw)

1 + 1/5 medium chicken breasts

Haloumi

Parsley and Mint (we grow our own, definitely recommend growing your own herbs)

1/4 of a Lemon

Olive oil (around a tablespoon per serve)

Pepper and himalayan salt (to taste)

Method:

1) Place some water and salt in a pot and bring to boil

2) In the meantime, cut chicken breast into small cube-like chunks (try and get the pieces the same size so they cook at the same rate).

3) Wash all the vegetables THOROUGHLY.

4) Cut up the vegetables any way you like, we tend to simply break up the broccoli and then cut it into smaller pieces (even the stem). With the zucchini and asparagus we also cut them into small bit sized pieces.

5) When the water is ready place the chicken pieces in for around 4-6 mins. You will have to test a piece to ensure they are not too pink inside. You want the chicken to be soft enough if you wanted to shred it. However we do not tend to shred ours, we prefer leaving them in cubed chunks. But each to their own! 🙂

6) Cut up haloumi into small rectangular pieces. Pan fry until golden on both sides. You can use some coconut oil if you wish, we never do as we don’t see the need to.

7) Dice the avocado

8) Now its time to get your hands dirty and mix all the ingredients together in a large bowl! Add the olive oil, lemon, pepper and himalayan salt. And finally top it off with your herbs!

Very simple – Great detoxifying foods that will leave you feeling refreshed and satisfied!