The plum trees are blossoming heralding a new season just around the corner.
Wherever you are, seasons are beginning to change...what about you?
Do you need a change?
I am putting the finishing touches to a yummy, supportive, nutritional 5 day programme to support us as nature has it's way.
Out with the old and in with the new...it's better to go with the flow, rather than fight it!
And so I went to Bali... please don't crucify me!
There was no nourishing news last week, because, despite being physically back on home soil, I was still on Bali time.
I went with my lovely friend Melinda Rushe, and we spent our days in Ubud, practicing hours of amazing yoga, with open hearted and generous teachers at the Yoga Barn.
As a teacher, it is really important for me, to continue being a student.
We can only understand what our students go through by being one ourselves.
We teach from a cerebral perspective, looking at the sequencing and structuring. We encourage outer strength by working the physical body. But more importantly, as we teach from our heart, we help our students find their own inner strength, resolve and resilience. The very nature of the practice encourages us to engage body, mind and heart. The more connection we have with our own practise, the more connection we can have with our students.
It was simply necessary after all this work everyday that we have downtime. This included restorative massages atZen Body Holiday, which is right next to the Yoga Barn. The Yoga Barn itself has an Ayurvedic Treatment Centre, which is just fantastic.
After a week of moving between the two for a variety of treatments, I felt thoroughly cleansed. They both use natural products, so one must get used to feeling like a bit of dough being smooshed and pounded, or like satay, scrubbed with rice powder and turmeric and marinated in yoghurt!
Great food is not hard to find in Ubud.
I know some who don't like Bali. Granted, it is noisy and crazy at times. I, however see abundance in the lushness of the gardens, the rice fields, and in the spirit of the people. The yoga community is generous and inclusive. It's not for everyone, but my soul, as well as my body, was certainly rejuvenated after just a week of pressing pause.
This was the Soba Noodle plate, just bursting with goodness.This was a favourite meal. I have a similar go-to dish when time is short, but needing an energy boost. Be careful when you buy soba noodles, most are not made purely with buckwheat, but wheat flour, so if you want a gluten free dish find the real deal. This came with veges and pan fried tofu...a sustaining meal.
Buckwheat is high in Magnesium which is an essential nutrient. It helps to generate cell function. Studies have shown it supports cholesterol, diabetes and blood sugar management. It is important for cardiac, muscular, skeletal and the health of our nervous system.
The addition of Tofu or Tempeh increases the protein value of this salad. Tempeh is more nutritionally intact than tofu, as it has been fermented, retaining it's 'wholeness' as opposed to the more processed tofu.
You can use whatever veggies you like, raw or slightly steamed.
(no measurements...make what you need...great for lunch the next day -
great for lunch boxes...just leave some of the salad undressed)
100 % buckwheat soba noodles
red cabbage shredded
baked/ fried tofu or tempeh
red pepper sliced
1 Lebanese cucumber, julienned
2 shallots, finely sliced
1 long red chilli, deseeded and julienned ( if you want some heat!)
2 tbsp black sesame seeds, toasted
½ bunch coriander, leaves picked and stems finely chopped
1 lime, zest and juice
1 tbsp finely grated ginger
1/2 tbsp raw honey
½ tsp sea salt
1 tbsp mirin
1 tbsp sesame oil
3 tbsp tamari
(I often double up when making this dressing, and leave in the fridge for meals during the week)
I use tamari and raw honey,. as again, less processing than soy sauce and 'normal' honey...but use what you have