A recipe for you this week from my recent yoga weekend

Roast pumpkin and cauliflower breakfast salad with maple, tahini and tamari. Also, gomasio and a simple kimchi

Hello there,

I am a day late with my email after another yoga weekend with another lovely group. We started with grey drizzly weather but finished off with sunshine. There was yoga, breathing, silence as well as sharing meals, ocean dips, reading books and lots of chats. As always, I feel very grateful for everyone who joined me. Thank you!! Tired and happy now at the end of the weekend.

I thought I would share a recipe from the weekend. It’s a breakfast salad. Please note that I am a ‘bit of this and bit of that cook’ Therefore it’s not so much a recipe but a combination of food. Taste and add as you go! Adapt to how many people you are serving.

You have my permission to make your life easy to buy the kimchi, dressing and gomasio! Don’t feel overwhelmed by the long list. They can all be made ahead and sit in the fridge waiting for you.

I am likely to hold another weekend in September 23rd-25th. Let me know if you would like a spot.

That is it for now, I am off to pack for kids school holidays - some time in the country with my family then to Sydney to watch Mary Poppins the musical, also with family!

Take care,

Sarah

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Roast pumpkin breakfast salad with maple, tahini and tamari

• Roast cauliflower (roast in olive oil and sea salt), 4 or 5 pieces per person

• Roast pumpkin wedges (drizzle with some tamari and a drizzle of maple syrup, salt and olive oil), 1 per person

• Cucumber sticks, about 3 or 4 per person

• Brown rice with ghee. Cook brown rice as usual. Then stir through about a desert spoon of ghee per 1 or 2 cups of cooked warm rice, or until the rice is nice and shiny and tastes good!)

• A pile of kimchi (recipe below)

• Sprinkling of gomasio (recipe below)

• Seaweed. I used a nori sheet cut into small pieces but dulse flakes, wake or furiake would be perfect

• Herbs. I used coriander, mint and parsley

• Tahini, maple and tamari dressing. (recipe below)

• Lime or lemon wedge

• You might also like to include a slice or two of avocado or some sort of sprouts, zucchini ribbons or anything else green.

  
  Place a the warm pumpkin, cauliflower and pile of brown rice on each plate. Add the cucumber sticks. Next drizzle the dressing over, then add kimchi, lime or lemon wedge, sprinkle herbs, sprinkle gomasio and seaweed. You’re done!

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Simple kimchi

There are many many recipes for kimchi, Korean fermented veg. This is a version. Definitely not authentic Korean kimchi, but a simple adaptation that tastes good to me.

• Cabbage, shredded. I used a whole wombok this time

• 2 garlic cloves, crushed

• Carrot, I used about 3, grated

• Ginger, about 2 tablespoons finely grated

• 2 spring onions finely chopped

• 1 tablespoon of palm sugar

• 2 tablespoons of high quality salt

Combine all the ingredients in a large bowl and massage and squeeze with clean hands until liquid begins to form and veggies lose their crispness.

Transfer the mixture into a large preserving jar and press down well with your hands so the liquid covers the vegetables. Leave out on the bench top for a few days to allow it to ferment. Place the jar in the fridge when it seems fermented enough to your taste.

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Gomasio

The basic rule is one part salt to one part sesame seeds. I usually make about one tablespoon of salt to ten seeds.

Start with warming a frypan over medium heat. Add the salt and stir as you allow it to ‘dry’ in the pan. Just a couple of minutes.

Then pour in into a mortar and pestle and grind to a powder.

Now add the sesame seeds to the same pan over medium heat and stir to toast them. They should be light golden colour.

Add them to the mortar and pestle with the salt and grind together. Some of it should look like sand and some seeds remain intact.

Allow to cool then pour into a jar and store in the fridge.

Delicious over dhal, kicharee, roasted or steamed vegetables, avocado toast, grilled fish. So many good things!

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Tahini, tamari, maple dressing

This one is very vague I’m sorry! It is one to taste and adjust accordingly.

Place about half a cup of tahini in a jar. Add a tablespoon each of tamari, a maple syrup and olive oil. Stir to combine, then add a little water so you can shake it to a pouring consistency. Taste it, balancing the saltiness of the tamari with the sweetness of the maple.

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