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

Pumpkin Cake by Mayella

Pumpkin Cake with Essential Oil of Mandarin

(Standard and Vegan Versions)

Ingredients:

200g  Ground Almonds

230g  Organic -and preferably unsweetened- apple sauce at room temperature (or 4 eggs for the non-Vegan version)

175g  Organic Virgin Coconut oil

85g  raw honey or same amount of Agave syrup (Vegan)

150g  pumpkin

1tspn  ground clove

1 1/2  tspn cinnamon

1 1/2  tspn allspice

2 level  tbsp baking powder

3 drops Certified-Organic Red Mandarin Essential Oil

Method:

1. Cut the pumpkin into cubes and roast in a hot oven until cooked through. Allow to cool and sit for a few hours/overnight to allow the juices to separate. Discard the juices.

2. Melt and cool Organic virgin Coconut oil

3. If using eggs, whisk them til frothy and then add the 3 drops of Certified-Organic Red Mandarin oil

4. If using the apple sauce, whisk the honey into the coconut oil and then add the apple sauce to the mix. Add the 3 drops of Certified-Organic Red Mandarin oil

5. Add the spices and the baking powder to the ground almonds and mix through

6. Add the almond mix to the egg/apple sauce mixture stirring anti-clockwise as you go!

7. For the finale, add the pre-mashed pumpkin, gently mixing it in anti-clockwise

8. Pour the mixture into a lined loaf tin (you can divide into an individual muffin tin if you prefer but don’t forget to adjust the cooking time to about 25 minutes)

9. Place in to a pre-heated oven, gas 2/3, 160c for 40 minutes then cover with foil for the remainder 15mins or until cooked.

Test with a skewer, it should come out clean.

Enjoy !

By Mayella Almazan from Yo Soy Gaia

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Namaste Nepalese Kitchen – Khir

Rice Pudding – Khir

As a kid, I loved Rice Pudding or Creamed Rice. It was straight out of the can and was super sweet and a very satisfying dessert.

On one of our latest family trips to Nepal, we sat down for dinner and were served a big bowl of Rice Pudding sweet with dried fruits and sugar. I couldn’t believe it. Rice pudding for dinner!

Khir (Rice Pudding) is considered a special dish in Nepalese culture. It is often made during Festival time or for a special occasion (such as family visiting from abroad!)

We love it and often have it as a breakfast treat or for a lovely snack.

We make it without sugar and use organic ingredients.

Ingredients:

1 Litre – Milk

1/2 Cup – Rice (of your choice, we like Basmati)

Handful of desiccated Coconut

2 or 3 –  Medjool Dates – chopped

1/2 Tsp – Ground Cinnamon

Pinch – Cardamon Ground (fresh or pre-ground)

Pinch – Nutmeg  (Freshly grated or pre-ground)

Optional – Sugar or alternative Sweetener such as Agave or Maple syrup

Method:

Bring milk to boil in a medium sized pot

Add the coconut and chopped dates

Add the spices (Cinnamon, Cardamon and Nutmeg) and stir

Add the Rice and sweetener if desired (we don’t as the dates add a lot of sweetness) again stir

Bring back to the boil and then simmer for about 30 – 40 minutes

Stir a few times during the cooking and add extra milk or water if needed

Towards the end of the cooking, you may need to stir often

Namaste And Enjoy!

Jennifer Walsh-Rupakheti

 

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