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

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

Coconut Almond Healthy Cookie Bites

Coconut Almond Cookie Bites

Delicious, Raw, Gluten free, Egg free, Healthy and Nutritious treats!

A brilliant present for friends and family.

And it is really easy.

Ingredients:

1 Cup/100g Desiccated Coconut (unsweetened)

1 Cup/100g Ground Almonds (Almond meal)

1/4 Cup/50g Coconut Oil (Organic Virgin would be good)

2 Tbsps Maple Syrup

1 Tsp Vanilla Bean Paste

Method:

Use a big mixing bowl

Add the Desiccated Coconut and Ground Almonds

In a small pot gently melt the Coconut Oil

Add the Maple Syrup and Vanilla Bean Paste to the melted coconut oil

Shake the pot or whisk until the wet ingredients and blended together

Add the wet ingredients to the dry and mix together until all the liquid is absorbed (make sure that all the dry ingredients have been coated)

It should all stick together when pressed (and not be too wet)

To create each cookie bite:

Using a 1/2 Tablespoon measure (or any small container like an ice cube tray) press the mixture into the spoon and then push out onto a tray lined with parchment paper or a plate

You should have enough for 30 small portions

Put the tray/plate into the fridge or freezer to allow the cookie bites to set

After just 10 minutes or so, your Coconut Almond Healthy Cookie Bites are ready to eat!