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Fall in Love

May 15, 2018

Hard to believe that it's actually AUTUMN at the moment with these beautifully warm days and balmy nights...but if you look closely you'll see signs of this changing season...leaves browning and falling away.  

 

This super S L O W transition into the cooler weather can trigger a natural change in the foods we're eating.  Yogis often look to AYURVEDA for inspiration when it comes to our diet; AUTUMN is considered to be the season for VATA - the element of air - represented by the slightly crisper mornings infused with a subtle scent of wood and smoke.  

 

Fall is a season that represents change and transition, so in order to embrace this time of year from a place of strength, AYURVEDA suggests choosing food and drinks that are warm and infused with herbs and spices.  

 

While we can't control the weather, we can control what goes into our bodies, and nothing says nourishment like a warm cup of porridge, this recipe below is my go to porridge recipe infused with the colours and flavours of FALL: vibrant oranges and the brown bark of cassia (cinnamon). Hope you fall in love with it like i have...  

 

Orange, Cinnamon + Vanilla Porridge

Approximately 4 servings

Ingredients:

  • 2 cups rolled oats

  • 2 table spoons chia seeds (optional)

  • 4 cups water

  • 1 teaspoon cinnamon

  • 2 teaspoon vanilla essence

  • 1 orange

  • 1 cup nut milk of your choice

  • Honey or Maple Syrup for added sweetness

Bring the rolled oats and water to boil in a saucepan, reduce heat + simmer.

While the water is boiling - grate the rind of your orange, slice the remaining orange and set it aside.  

Add the orange rind, vanilla and spices - I usually like to add some cardamon or star anise (just remember to fish these out before consuming!).

Now slowly add the milk - give it another 5 minutes or so to cook and let everything soak in.

Add your choice of sweetener and the slices of orange...and enjoy!  

ps. This is the same porridge we enjoyed on our Margaret River Yoga Retreat last winter.  

 

 

 

 

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