Sometimes it’s nice to do a bit of old fashioned baking. The sweet, warm aromas, the cutting of the cake around a table with friends: it’s full of heart. The …
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Inhale on 1, on 2 on 3. Exhale on 1, on 2 on 3. Leg raises can seem a little boring and I sometimes feel a pang coming to that …
This aduki bean and root veg soup in a gingery-kombu flavour-combo was a recent innovation that the Monday Practice Class particularly enjoyed. I had wanted to use a classic sweet …
This hearty, proteinaceous and wholesome dish has good measures of secret ingredients. Sweet, salty and tangy sundried tomatoes and oregano bring Mediterranean warmth and digestibility to earthy green lentils and …
Fried, salty food is not so good every day, but for a celebration it’s perfect. Gram (chick pea flour – protein!) is used to make a batter to coat vegetables …
Sizzle! In this recipe the spices are fried in oil at a high heat and added in a dash at the end of cooking the dhal. This is a template …
It’s not difficult: one cup (aargh, what’s a cup?) to two cups of water. And a pan with a close fitting lid. A cup is about 200g rice but just …
I feel tamarind should be in the title as this is a distinctive taste that always makes the tastebuds sit up and take notice. Its sour taste is very pleasing …