We are back after a weeks break in Cornwall feeling refreshed and a little bit more relaxed. We were fortunate enough to have a mini heatwave for a few days while we were there - which makes a pleasant change as it always seems to rain whenever we go on holiday!
As for the IG challenge I mentioned in my last email, well I'll hold my hands up, I failed miserably. I managed the front and back end, but it kind of went a bit skew-whiff somewhere in the middle! Being a Virgo and perfectionist, I would normally be beating myself up about not completing the full challenge, but the new me was a little kinder to myself. I am learning to accept that life gets busy and doesn’t always go according to plan, and rather than trying to be superwoman, a much healthier approach is to just go with the flow.
The last day of the challenge was a little breezy! Here I am fighting with my towel that just refused to stay put. I guess the Combo Mat would've been a better choice that day :)
After indulging in one too many cream teas over the past week (another thing I am not going to beat myself up about), I arrived home craving George’s (my husband!) Ayurvedic cooking. Cream teas, pasties, and fish & chips are delicious, but IMO nothing can beat clean, nourishing food.
For anyone that’s interested in trying their hand at an Ayurvedic dish, I have included a Mung-bean soup recipe here. This simple soup is nourishing, delicious and easy to make. Please don't be put off by some of the unusual ingredients. You can purchase them from your local Indian grocer, or online. I have included links to make it easy for you.
(makes 4 portions)
200g mung beans
1tsp ground cumin
1/2 tsp turmeric
2.5cm ginger (freshly chopped)
1/4 tsp asafoetida powder
1 pinch salt
Handful of fresh coriander
Soak the mung beans for 4-12 hours. Drain, then add fresh water and simmer for 40 minutes with some washed seaweed, ground cumin and turmeric. Top up with more water if the mixture becomes too dry. In a separate pan heat the ghee or oil and fry the cumin, coriander, fennel and mustard seeds on a high heat until brown. Add the ginger and asafoetida and cook for a few seconds until you can smell the spicy aroma. Pour this spiced oil into the soup and simmer for a further 10 minutes. Add a pinch of salt and sprinkle with fresh coriander to serve.
Posted by Rachel Kocerova