|From top left clockwise: Meg Thompson’s Chamomile infused quinoa porridge. Shanna Mallon’s vanilla and maple almond butter. Portland Apothecary’s dandelion & astragalus chai. Danielle Charles's dosas with kale and tahini sauce. Sylvia Fountain’s kale, chicken, chickpea soup with rosemary croutons.|
When the days get full and busy, and the hours apparently disappear, the words of a favourite poem always have their resounding effect:“go placidly amid the noise and haste, and remember what peace there may be in silence” (Max Ehrmann's Desiderata).
I feel that a big part of striving to live a holistic lifestyle is knowing what gives you peace; that activity you can simply do that brings you out of your head, and connects you with yourself. Without such an anchor, the busy-ness can become more than overwhelming. Cooking provides the feeling of still and silence for me. It is a remedy for many things; relaxation, nourishment, connection (not to mention the best aperitif there is) yet the entire act is too often overlooked and seen itself as "a stress” by many.
I’ve been pondering this as I’ve been spending more time brewing and cooking as autumn brings her cooler and rainier days. It’s also such a common theme many clients talk about...simply not being inspired to cook, or knowing what to cook. So I thought for today I would share what has been inspiring me.
I love the flavours of autumn; the soft richness of nuts, the caramely flavours of maple, the last of the stone fruit and the beginning of citrus. Transitioning from the light floral teas of summer to the more earthy, spicy and smooth infusions is well welcomed. So today is a curation of some inspiring autumnal nourishment that are all easy and quick to throw together.
Danielle Charles’s Dosas with Kale & Tahini Sauce
|Dosas with kale and tahini sauce|
The cavelo nero is looking mighty handsome at the markets at the moment, and this is such a fun way to use it. Danielle has created a very rustic, homely and green interpretation of the masala dosas I came to love so well in India. I played around with her recipe and also added swiss brown mushrooms (at the beginning with the onions and garlic) and a good pinch of Kashmiri chilli for that Indian “bite”.
Sylvia Fountaine’s Kale, Chickpea and Chicken Soup with Rosemary Croutons
|Sylvia Fountaine of Feasting at Home blog’s kale, chicken, chickpea and rosemary crouton soup|
This bowl of delicious will take you literally 15 minutes to throw together. The smell of garlic and rosemary wafting through the house when making the croutons and the deep flavours of the chicken broth (next to making your own, buy the best quality you can get your hands on - some good quality butchers make their own) will have you feeling very satisfied. I’m just loving Sylvia’s flavour layered food.
Meg Thompson’s Chamomile and Spice Infused Quinoa Porridge
|From Meg Thompson’s “My Wholefood Romance"|
This one is from a fellow Melbournite and naturopath to boot (and wholefood creatrix). Meg’s warm breakfast is simply delicious, and brings in a hint of the last of summer’s fruit. A combination of the easily digestible quinoa, with the stomach soothing chamomile and spices plus probiotic teaming natural yogurt makes this quite the medicinal way to begin the day. A just to look at it is visually medicinal too!
Portland Apothecary’s Chai with Roasted Dandelion, Astragalus and Burdock
This blend combines some of my favourite flavours together; earthy, slightly sweet and aromatic. I have a Portland Apothecary inspired blend sitting on my desk at the moment. A perfect inclusion into the day that gives the immune system a nurturing lift, which is much needed as the colds and flus start rearing their heads. Highly, highly recommended! Especially for those that have a history of catching everything that’s going around.
Shanna Mallon’s Vanilla Maple Almond Butter
|From Shanna Mallon’s “Food Loves Writing"|
I can’t quite believe I’ve never thought to do this before. Thank you Shanna! Three of my favourite flavours all rolled into one. No need to change anything with this recipe. Just follow the two simple steps of soak + blend, and you will have yourself a wonderful afternoon treat or interesting breakfast twist (or you’ll probably just want to eat it off the spoon). Particularly good with chopped slices of pear or fig and a cup of the above spicy tea.
I hope these get you as excited by autumn’s flavours as they have for me!