Witches Slime Soup

Happy Halloween and Samhain to you all 🎃

This was not the greatest tasting soup, but it looks the part, for sure could have gone with pea and mint, but instead I did what all good witches do, I filled my cauldron with a variety of ingredients to make a Halloween potion a potion I encourage you to tinker with and make extraordinary.😀

Ingredients minus exact quantities (simply threw what I had into the mix).

  • Squash – about a quarter of a whole squash. 
  • Parsnip – used half of one.
  • Carrots 
  • A handful of fresh Corriander (cilantro)
  • Garlic
  • A pinch or two of rock salt
  • A squeeze or two of fresh lemon
  • Mushrooms
  • Broccoli 
  • Half a red onion

Method

All the ingredients on the list from the top down to mushrooms go in a high speed blender along with enough water to make a smooth consistency. Once blended transfer to a pan, add the rest of the ingredients and anything else you like, for example and I am gutted about this, but the other day I foraged sea kelp, which looks a lot like spaghetti only its green and that would have looked and tasted great in this recipe.

Serve alongside a pumpkin clementine and have a great Halloween/Samhain

Matt

The Yoga Health Coach

Foraged Kelp stir non fry.

Hi everyone, the other day me and a friend of mine headed to the sea front and foraged sea kelp amongst other seaweed delights.

As nature is always abundant we were left with the simplest of questions. What do we do with all this kelp?

Below I share one of the answers, a very simple snack that took 5 minutes to put together, I will provide the recipe, but as usual I have no real quantities to share, it’s in your hands on that front.

Ingredients:

  • Filtered Water
  • Extra Virgin Olive Oil – a generous glug
  • Organic Cocnut oil- about a tbsp
  • Squeeze of fresh lemon
  • A generous glug of Liquid Aminos by Paul Bragg
  • Sea Kelp
  • Cauliflower
  • Rainbow Chard
  • Walnuts
  • Onion Squash

Method:

In a wide frying pan or Wok add the top five ingredients from the list and heat, once bubbling add the rest of the ingredients, the squash requires you to cut into small pieces, which allows it to soften quickly, thanx to the addition of water you never get to frying temps keeping all the goodness alive and if you want to after you have served your food you can squeeze some extra lemon juice on top to give it some extra zest.

Enjoy

Matt

The Yoga Health Coach

Creamy Vegan Salad Dressing

It is uncanny how on so many occasions in life it matters not how good something is, it’s how you DRESS it that counts. Now I’m a spiritual guy so whats on the inside is as magical as whats on the outside – ‘as above and so below’ and all that jazz.

Anyway back to dressing my salad:

You will need a bowl and fork for mixing, I personally use the very same bowl that the salad will land in and be served from; saves on washing up…

ingredients: (I never or should I say rarely do I measure anything, as such all measurements are approximations).

  • 2 tbsp of Tahini
  • 2 tsp Vegan Pesto
  • A generous glug of extra virgin olive oil
  • A pinch of rock salt
  • A splash of Organic unpasteurised Apple Cider Vinegar
  • A Squeeze of fresh lemon juice
  • 1 Avocado

Job done and it was an easy job at that, now all thats left for you to do is get some great fresh, local if possible, seasonal if you can, bio dynamic or organic and failing that pesticide free salad bits and bobs, the main thing with that all said and done is that you love the food you eat and in turn it will give you the love back.

Enjoy

Matt

The Yoga Health Coach