It's started, the splash of colour, the longer days, the lift of energy to sweep the lethargy of winter away. Spring is here!
From the paperwork that shrouds my desk, to the furniture that takes up space and is never used, the decks will be cleared, the whole house dusted of layers left by the wood burner, to be re-energized, and wiped down with a mix of Savon de Marseille, droplets of bergamot, grapefruit, and basil essential oils.
And just as the house is put back into order, so will my mind and body be cleansed, to give space for intentions, to germinate and come to life in the energy that this season brings. Spring is the time to eat lighter grains and vegetables, purify and draw out toxins, lessen tensions, and ease digestion so that all the energy within, can be used more effectively to focus.
To support you through this season, I will be hosting three retreats in May and June at two new venues that provide time for rest and reflection on ‘An Invitation to Your Lost Courage’ or to find purpose on Explore Your Extra-Ordinary.
On an Invitation to Your Lost Courage, the focus is to provide you with foundations for health based on the philosophies of Yoga & Ayurveda with a coaching element, as we cleanse and create space to bring more meaning and joy to your everyday.
Take a look at this wonderful space……
More details can be found HERE
RECIPES FOR SPRING /
Earthy, sweet beetroot is the perfect cleansing and nourishing vegetable for early spring. They help to detoxify the liver, purify the blood, act as diuretics, add warmth to the body, and fortify the system supporting muscles and tissues. They are anti-allergy, anti-inflammatory, anti-microbial, and also helpful in reducing high blood pressure. Their grounding quality soothes the nervous system.
Beetroot Dahl with Lemon Basmati Rice, Coriander Chutney & Steamed Broccoli
Main Vegetables: 1 Beetroot and 3 -4 florets of Broccoli per person. Ingredients and preparation to follow….
INGREDIENTS:
Dahl / Serves 4
1 cup green lentils
1 Cup coral lentils
1 Raw grated beetroot
1 Fennel bulb
1 Clove garlic
2 Tsp Fresh grated ginger
1 tsp Cumin seeds
1 tsp Paprika
1 tsp Coriander
1/2 tsp Cinnamon
1/2 Green Chilli
1 tsp Bouillon/vegetable stock cube
2 tbsp Ghee or olive oil
1 Can Coconut Milk
250ml water
Preparation
- Soak lentils overnight in water (I like to soak extra so I can sprout them on the windowsill in a germier). This will remove the phytic acid so that they don’t irritate the digestive system.
- Finely chop the fennel which is an alternative to using onion as it will calm, rather than stimulate the mind, then place the fennel in a pan with ghee (clarified butter or olive oil) and grated beetroot, add spices and heat through until softened.
- Add lentils, coconut milk, water, and stock, then simmer for a further 10-15 minutes until the lentils are soft and cooked.
Lemon Basmati Rice
2 Cups Basmati rice
5 or 6 cups of water
1 lemon zest
Place rinsed rice and lemon zest in a pan with water and steam broccoli over the rice with a lid, as they take roughly 8-10 minutes each to cook. You can turn off the heat whilst you make your chutney, leaving the lid on as the rice continues to cook in the steam and becomes fluffy.
Coriander Chutney
1 Cup chopped fresh coriander
1/8 cup ground nuts (Cashew, hazelnut, or sunflower)
1 tsp fresh Ginger
1/2 Lemon juice
2 Tbsp raisins
1 tbsp water
Pinch salt & pepper
Place all ingredients in a blender and mix until smooth.
To serve the meal /
I like to place my rice into a teacup and pack it firmly, then turn it upside down on the plate for one portion, with 2 serving spoons of dahl, a generous dollop of chutney, and 3 or 4 sprigs of Broccoli per person (not included in the ingredients list). The combination of sweetness and warmth with the citrus twang of the chutney is yummy…
Bon Appetit!
In the next newsletter: a 4-day spring cleanse & menu planner…..
For any questions on retreats, the practices, or how to get there,
you can contact me at tamsin@littlefrenchretreat.com
Until next time,
Much love
Tamsin x