Moroccan Carrot Soup @yogameditationpalmbeach

Moroccan Carrot Soup

2 tablespoons vegan butter

1 cup chopped organic yellow onion

1 pound large organic carrots cut in ½- inch dice (about 2 cups)

2 1/2 cups of vegetable stock

2 minced garlic cloves (or more to taste)

2 teaspoons turmeric

1 1/2 teaspoons cumin seeds

1 tablespoon honey or rice malt syrup

1 tablespoon fresh lemon juice

1/8 teaspoon allspice

Salt and fresh cracked black pepper (to taste)

1/2 cup vegan yogurt, optional for garnish

How To

Melt vegan butter in a large sauce pan over medium-high heat. Add onion; sauté for 2 minutes. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.

 Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes. Finely grind in a spice mill.

Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan. Whisk in honey / rice malt syrup, lemon juice and allspice. Season with salt and pepper.

Ladle soup into bowl. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top. 

Serve.

Classes http://www.meetup.com/Yoga-Meditation-Studio-Palm-Beach-Gold-Coast/

Vegan Pesto - Delicious

Vegan Pesto

1 ½ cups basil (loose packed)
½ - 1 cup pine nuts
½ cup walnuts
¼ - ½ cup nutritional yeast flakes
2 cloves garlic or  a garlic substitute
½ tsp himalayan sea salt
6oz - 80z organic oil (add more if needed)
Squeeze of lemon

Place all ingredients into a blender and process until smoothly chunky.

Use on organic breads, rice crackers, brown rice, whole wheat pasta, or  raw zucchini pasta.

Add olives and tomatoes or red peppers. Spice it up by adding a small amount of hot fresh chilli. Get your digestion firing.  So quick and simple to prepare, healthy and delicious ...Yum!

Namaste
Lalita YMSPB

YMSA - Yoga Meditation Studio Kingscliff - Delicious Homemade Scones

  

 Scones                       
Quick & easy
Sweet or savory

Ingredients       
                                     
2 ½ cups organic self raising flour
(Unbleached or wholemeal is also suitable but must be self-raising)
½ cup full cream milk powder  
45g butter
1 cup filtered water                 
Milk for glazing

Preheat oven at 220c.

Sift flour into a bowl and add milk powder.
Rub in butter lightly with fingertips.
Pour in water and mix to a soft dough
(the less handling the better)
Turn out onto a floured surface and knead gently.
Pat dough out to 2cm thickness and cut into rounds with a 5cm cutter                                                                         
Place close together on a greased oven slide.
Brush with milk.

Bake for 10 -12 mins.

Remove and cover with a clean tea-towel until ready to serve.     

Variations:  both these are yum!            
                              
Cheese & chive scones:

Add ½ cup grated tasty vegetarian cheese and 2 tbsp chopped chives before adding the water.
Brush scones with milk and sprinkle with extra grated cheese.

Note: I don’t usually have chives, so I mix in a bit of veggie salt.

Sultana cinnamon scones:

Add 1 cup sultanas and 1tsp cinnamon before adding the water. Brush scones with melted butter and sprinkle with a mixture of 2tbsp coconut palm sugar or raw sugar and 1 tsp cinnamon.

Scones are great, either hot or cold as a healthy alternative to shop bought bread or if you’ve run out of bread and want to make something up quick to have for dinner with a cup ofveggie soup. They can be eaten as is, or with toppings to make them extra special when expecting guests.
                                        

                           Yoga Meditation Studios Australia (Kingscliff) offers FREE Yoga Nidra classes Monday's at 7pm. Ph: (03) 66742556 for further enquiries.


Namaste
Narelle  
YMSK