Things we find useful, insightful and yummy and wanted to share…
|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|
|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|
Yoga Insight by Yoga student Angela McArdle
I remember my frustrations on the mat, unable to lift my heavy body up in to the wheel pose!
I so wished I that could gracefully curve my spine, raise my hips and see the world from a new perspective. Others could do it, so why not me?
Then I went on the Namaste retreat to Fermanagh. A weekend of yoga, meditation and relaxation with Keshav. I was determined that by the Sunday evening I would have mastered the wheel pose and I did!
I realised that I was being far too ridged and that I just needed to relax in to it. And to breath into it.
I also realised that whenever I am clear about my intention and then relax and trust myself then I just know that I am capable of achieving anything.
I now always try and set intentions for my practice… On and off the mat.
Herby Pea Soup
We aren’t known for following rules in our house and this is true for meal times too.
We often rummage up quite unique, and mostly yummy, dishes using whatever we happen to find in our fridge or store cupboard.
Not all them are worth sharing, but sometimes we do magic up something lovely.
If you like peas, then you’ll love this recipe.
2 Cups Frozen Peas
2/3 Celery sticks – chopped
1 or 2 Garlic cloves – finely chopped
2 tbsps Rice
Herbs to taste (Thyme, Sage, Rosemary)
Salt & Pepper to taste
Optional – Veg or Chicken stock
Heat a little oil in a medium sized pot
Add the celery and garlic and soften for a few minutes
Add the rice, peas and herbs
Add 4-5 cups of water (depending on how thick you like the soup)
Add veg or chicken stock if desired ( I used 1 tsp of Swiss bouillon reduced salt)
Bring to the boil and simmer for 25 minutes
Blend until smooth
We served this great soup with Spelt bread.
It freezes really well too.
Jane Mc Clenaghan from Vital Nutrition says…”Sounds fab. A perfect store cupboard soup. Frozen peas are a good source of protein, making this a slow release meal. Try replacing rice with quinoa for a little added protein boost to make a really low GI dish.”
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