I would like to report that I’m a new-look yogini, but that would be a stretch beyond the truth for even the most flexie yogi!
Let’s just be up-front about it – I’ve lost 5.5 kg – I had lost a bit more but have put a bit back on. I also didn’t give up wine (or cheese) in my quest to get prepped for yoga teacher training and I wonder whether I ever will (hence my inability to lose more kilos). My original target was 8-10kg.
I haven’t got on top of my yelling, despite trying to follow the yoga path to peace. My meditation is still sporadic, while my patience is still tested daily.
I haven’t mastered a hand stand or a head-stand (and may never). I have’t got all that much further in twisting while balancing and so working all 14 major joints in the body while doing Eagles Pose or Garudasana.
I can, however, say (and spell) Dandayamana Bibhaktapada Paschimottanasana (40 letters long). I am not bad at practising this asana, but I still wonder whether the crown of my head will ever reach the floor.
I have tried several new and healthy recipes and have been big on soups this winter (which is now over, so apologies these recipes come a bit late). Broccoli soup has been a revelation, especially for the kids.
Right now I’m in yoga teacher training and spring has sprung, whether we are ready or not for it.
think know I will have a bikini-body for summer, what with all the training, but also because I know that if I put aside my ego, as all good yogis should do, my body is fine for a bikini or at least I don’t look like a beached whale. And also because, as we all know, it’s what’s on the inside that counts.
Hope you enjoy a few of these:
This is my healthy Pork, Apple & Fennel Pie (for when only a pie will do):
For the filling:
- 500g pork fillet, diced
- 2 x medium/large granny smith apples, diced
- 1 x baby fennel or 1/2 regular fennel bulb, diced
- 1 small brown onion, diced finely
- 2 cloves of garlic, minced or chopped finely
- 2 tablespoons dijon mustard
- 1 tablespoon of unrefined brown sugar or coconut sugar
- 1 tablespoon cornflour, with water and mustard – thicken to paste
- 2 tablespoons of extra virgin olive oil and a knob of good quality butter
- salt and pepper to season
For the topping:
- 6-8 slices of day-old sourdough rye bread, broken into small pieces
- 1/2 cup pepitas
- 1 tablespoon of chia seeds
- 1 tablespoon of LSA
- 10 walnuts, chopped into small pieces
- 2 tablespoons of good quality butter, melted
- salt and pepper to season
- sprinkle of coconut or brown sugar on top
Lightly braise pork with garlic, onion and salt and pepper in the olive oil. Add fennel and diced apple and toss with a knob of butter for a minute or so. Combine mustard, sugar and cornflour with water to make a sweet pie gravy. Place pork mixture into a deep ramiken dish brushed with a little olive oil and pour through gravy mixture. Combine topping ingredients and sprinkle over the top to form a pie crust. Bake on a high over (210 degrees celcius fan-forced or 230 degrees regular) for 15-20 minutes or until crust is going golden brown. Lower heat to 160-170 degrees and bake for a further 25-30 minutes.
My lentil and vegetable soup is hearty and tastes great. Again I’m hooked on fennel for its sweet and aniseed flavour that livens up the vegetables.
- 2 medium carrots, sliced
- 1 medium/large fennel bulb, remove outer stalks, chopped
- 2 celery sticks, chopped
- 1 leek, chopped, remove outer stalks
- 1 1/2 cups of brown lentils, soak as per instructions
- 3 gloves of garlic
- teaspoon each of dried cumin, turmeric, garam masala, coriander, cardamon
- 2 tablespoons of extra virgin olive oil + generous knob of good quality butter
- chilli flakes (to taste), salt and pepper to season
- 1 litre of low-salt vegetable stock, plus extra boiling water to add during cooking
Remove lentils from soaking water and rinse well. In the soup saucepan brown off leek, celery and fennel in garlic and olive oil, adding knob of butter, spices and seasoning. In a separate saucepan have stock on simmer. Add to vegetable mixture, along with carrots and rinsed lentils. Cook vegetables and lentil as soup on medium to low heat, adding extra boiling water as soup thickens. Once lentils and carrots have cooked, retain on low simmer until serving.
For something lighter, I’ve been enjoying quinoa salad with chicken pieces (poached in stock), roasted balsamic beetroot (roasted with balsamic vinegar and brown sugar), green beans and little fried haloumi (or crumbled goats cheese works too). Sprinkle with pepitas and dress with a light balsamic oil dressing. In this photo I snuck in a few thin shards of crispy grilled pancetta for that nice salty/sweet contrast with the beetroot.
Oh and the secret to broccoli soup that kids eat – make sure you cook the broccoli in stock and blend the mixture with a bit of mint or coriander. I also swirl a couple of generous tablespoons of ricotta cheese through the soup and sprinkle parmesan cheese and/or some crispy diced short-cut bacon or shards of crispy pancetta on top.
Hope you enjoy the recipes.
What are your thoughts on a bikini body? Are we too hard on ourselves? Do you wear a bikini or stick to a one-piece or boardies?
Linking up with the lovely Jess for another IBOT.