Things we find useful, insightful and yummy and wanted to share…
| Articles | ||
| Leap | by Emma Docherty | |
| Mindful Eating | by Emma Docherty | |
| My Womb and Me | by Mayella Almazan | |
| Namaste | by Jennifer Walsh-Rupakheti | |
| Yoga Memories – A Poem | by Jennifer Walsh-Rupakheti | |
| T.R.E.E Guide to Yoga Postures | by Jennifer Walsh-Rupakheti | |
| Bottle the Good Memories | by Julie-Anne Mullan | |
| It’s a Yoga Life | by Keshav Rupakheti | |
| Bending Over Backwards | by Angela McArdle | |
| Recipes | ||
| Hot Asian Summer Broth | by Julie-Anne Mullan | |
| Healthy Coconut Almond Cookie Bites | by Jennifer Walsh-Rupakheti | |
| Pumpkin Cake with Essential Oil of Mandarin | by Mayella Almazan | |
| Namaste Kitchen – Herby Pea Soup | by Jennifer Walsh-Rupakheti | |
| Namaste Nepalese Kitchen – Roti – Flat Bread | by Keshav Rupakheti | |
| Namaste Nepalese Kitchen – Achar | by Jennifer Walsh-Rupakheti | |
| Namaste Nepalese Kitchen – Khir | by Jennifer Walsh-Rupakheti | |
| Namaste Nepalese Kitchen – Jaulo | by Jennifer Walsh-Rupakheti | |
Namaste By Jennifer Walsh
Namaste
I look at you
From my heart
And my heart opens
To see you
Namaste
Your eyes dazzle me
As your heart
Sings through them
Namaste
Your smile wakens me
As your soul
Speaks to me
Namaste
Your beauty captures me
And i forget time
Namaste
You look back at me
Our souls meet
Namaste
…………………………………………………………………………………………………………………………………….
Jennifer Walsh-Rupakheti, Founder & Owner of Namaste Yoga Centre in Belfast in Northern Ireland.
- Author:
Jennifer - Date:
09/10/2014
Hot Asian Summer Broth by Julie-Anne
Hot Asian Summer Broth
by Julie-Anne Mullan
On a recent stay in Singapore with my daughter, new mum to a 2-week-old, temperatures were in the 30degree C and needless to say I felt roasted!
How surprising therefore to notice that hot soup tasted extra good.
The inner heat induced by chili and ginger enhanced the miso, noodle and freshly chopped veggies.
I developed an appetite for this quick food!
Ingredients:
Noodles of your choice (we like organic brown rice noodles or spelt spaghetti)
Miso paste (try to find non-GMO brand)
Selection of veg of your choice (we like yellow courgettes, spring onion, spinach/greens, peas, carrot)
Fresh Root Ginger
Fresh Chili
Fresh Garlic
Fresh coriander leaves
Method:
Firstly, prepare the veg
Finely slice the veg, we like to use a peeler to cut ribbons of courgettes and carrots (straight from our garden)
Finely chop the garlic
Finely chop the chili
Cut julienne of ginger
Now, Cook the noodles as per instructions on the packet
In a medium pot, put the veg and garlic and add enough water to cover, bring to the boil and cook until just cooked (you can have the veg raw if you prefer)
Add miso to taste (about 1 tablespoon per serving)
Add the coriander and cook for just a minute
Now, bring it all together. Add a serving of noodles to a bowl, next laddle in the veg and miso broth.
Lastly top with the fresh and raw ginger and a little chili (some chives, spring onions or more fresh coriander too)
That’s it! Delicious!
* for added protein add chicken, cashews, or haloumi/tofu
Enjoy!
Julie-Anne Mullan
You might like Coconut Almond Healthy Cookies
You might also like Namaste Nepalese Kitchen – Khir
- Author:
Jennifer - Date:
28/07/2014
