All posts tagged: family

Charity Yoga Garden Party in aid of Mind

Those of you close to me will know that mental health awareness is an issue close to my own heart.  Those of you less close to me may be aware of my interest in the subject via blog posts and facebook news updates.  Students of mine will be familiar with our work around simply noticing our states of mind, emotional qualities and the differences between entering a yoga class or treatment with a whirring or racing mind and leaving with a more settled sense of well-being.  And for anyone else in the world, at some point it’s likely you will have experienced stress, overwhelm, feelings of anxiety, pressure, uncertainty or sadness.  It’s also possible that these states of mind have come with the added pressure that because we’re feeling them, it means we’re not ‘coping’ or that somehow we’re ‘lesser’ than our peers who seemingly navigate the world with ease and tranquillity. Recognising and accepting ourselves unconditionally can be difficult.  My own experience practicing Yoga has created a structure, and safe space within which I …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Mushroom, Lentil & Red Wine ‘Shepherd’s’ Pie… (He’s a veg shepherd. Obvs.)

The crisp cold and frosty season is well and truly upon us.  The air is cold and the sky is blue, which can provide light relief from the January blues…  The stillness of winter reminds us how important rest is though.  Pacing ourselves, and taking time to be still, whether that’s sitting with a warm drink, or switching fast paced exercise for a more restorative yoga practice.  Stillness in winter can be a way to reconnect to our sense of vitality (or lack of) and preserve our energies, it can also be a place where we begin to feel stagnant, where coughs and cold creep in and it becomes hard to move at all.  Balance is key (Not just tree pose -but it helps!)… One thing this time of year requires, however you’re feeling, is warming hearty food…Good nourishment and extra calories. This is a vegetarian shepherd’s pie recipe that’s hearty and rich, warming and comforting!  Just what’s required in the middle of winter… Ingredients for the Filling: 1 Red Onion 2 Cloves Garlic 2 …

Roast Butternut Squash & Sage Lasagne

Sometimes, only pasta, baked in cheesy sauce will do.  Laced with nutmeg, layered with smooth seasonal roast butternut squash and herby tomato sauce… Served with baby spinach and rocket and eaten until it’s gone… because really, it’s never as good tomorrow, and I probably wont fancy it then anyway… digging my fork in the dish at the end might even be the best bit… “just one more mouthful” I’m thinking… “and then I’ll stop”… Ingredients for the cheese sauce: 2 tbsp butter 50g plain flour 1 pint organic milk 50g cheddar cheese 1/4 tsp ground nutmeg Ingredients for the tomato sauce: 1 tbsp olive oil 1 red onion 2 cloves garlic 1/2 red pepper 2 sprigs fresh rosemary 1 can chopped tomatoes 1 tsp maple syrup 1/4 tsp sea salt Other Ingredients: 350g Lasagne sheets 1 butternut squash 4 sprigs of sage Extra Cheese for grating Method: 1) Preheat the oven to 200C.  Peel and slice the butternut squash in to discs around 1/2cm thick.  Place on a baking tray drizzled with olive oil, cracked …

Blackberry Breakfast Muffins & Recipe Share

In full fruit, in a hedgerow near you, the brambles are groaning under the weight of sweet, juicy blackberries.  And what’s more, they are free!  Free food.  It’s blackberry season and to celebrate I’d love for as many of you as possible to share your favourite blackberry recipes.  Please leave a link in the comments, it can be your own, or just a favourite… And in the mean time, here’s my own Blackberry Breakfast Muffin recipe… Ingredients (makes 9 large muffins or 12 Cupcake sized muffins): 200g  blackberries 100g oats 100g wholemeal spelt flour   100g golden caster sugar 100g butter 1 egg 1tsp baking powder 1/2 tsp bicarbonate of soda 50g chopped pecans 1 tsp vanilla extract 90mls almond milk Method: 1) Pre-heat the oven to 180C.  Line a muffin tin with muffin cases. 2) Mix the dry ingredients together in a large mixing bowl 3) Gently melt the butter, allow to cool slightly and mix with the egg, milk & vanilla 4) Add the wet ingredients to the dry ingredients and stir through …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Courgetti Ratatouille

So the bountiful August is well and truly in swing… filled with beans, potatoes, herbs, carrots, garlic, beetroot and of course courgettes… Our Allotmenting this year has been less productive than in previous years, mainly because I’ve been focused on getting my yoga class up and running alongside studying…I’m spread pretty thin but Tim and the kids have done a fab job of just about staying on top of the growth…and salvaging veg before the birds / rabbits / deer get there!  So here’s a vegan ratatouille recipe, originally posted on my instagram account, tried and tested by the lovely Mel Bevan (who’s family have given their seal of approval)!     Ingredients (serves 2): 1 red onion 2 cloves garlic 1/2 red pepper 1 red chilli Pinch sea salt and crack of black pepper Sprig of fresh rosemary and thyme 1 can plum tomatoes 8 medium mushrooms 1 tsp agave nectar 1 large courgette 1 tbsp rapeseed oil Method: 1) Heat a tbsp rapeseed oil in a large pan or wok. 2) Finely slice …