Posts by Nice Asana Wellbeing

Kangaroo Saag Curry

Kangaroo Saag Curry

Posted on by Nice Asana Wellbeing

Kangaroo Saag Curry

This kangaroo & spinach curry is incredibly rich in iron as well as an array of healing spices making this a great disease fighter and immune booster.

I love roo because it is incredibly low in saturated fat and in most cases chemical free and organic. Furthermore they are much more ethically farmed (happy roos = happy you’s) and are more sustainable than other meat choices.

Vego option: Swap out the roo for firm tofu. This becomes like a dairy-free saag paneer style curry and is also delicious.

 

Serves 4

  • 500gkangaroo (or firm tofu), thickly cubed
  • 1medium brown onion, finely chopped
  • 2green chillies, finely chopped
  • 2crushed garlic cloves
  • 1 1/2 Tblsmustard seeds
  • 3 Tblsghee or coconut oil
  • 1packet frozen spinach or 500g fresh English spinach – washed and chopped
  • 1 Tblsfresh grated ginger
  • 1 tspturmeric powder (fresh is even better if you can get it)
  • 1 Tblscoriander powder
  • 5cardamom pods, crushed
  • salt and pepper to taste
  • 3 Tblscoconut cream
  • 1 Tblsgaram masala

To Serve:

  • 2 cups cooked quinoa or cauliflower rice
  • extra coconut cream to drizzle
  • 1 lemon
  • 1 sprig fresh mint, finely chopped

 

Preparation

1. Heat the ghee on medium heat in a large heavy-based saucepan. Add the mustard seeds and fry until the seeds begin to pop or become fragrant. Add the Garlic and fry for another minute.

2. Add the kangaroo cubes and lightly brown, about 5 minutes. (If using tofu simply continue to step 3 as the tofu will come in at the last step).

3. Add the ginger, chillies and salt to the kangaroo. Continue to cook the kangaroo for a few more minutes until evenly browned on each side.

4. Add the onions and saute until translucent. Add turmeric (great anti carcinogenic!) and garam masala and stir for 1 minute.

5. Add the spinach, cardamom, coriander and stir.

6. Take the pot off the heat and add the coconut cream, stir and return to the heat. Cook on low heat with the lid on for 2 hours. Check the meat and cook until tender. Kangaroo is extremely lean so it will take longer than a regular lamb or beef curry. If using tofu add it 15 minutes prior to serving to heat through thoroughly.

Serve with cooked quinoa, a drizzle of coconut cream, lemon juice and a sprinkle of fresh mint.

Paleo Fennel Seed Bread

Paleo Fennel Seed Bread

Posted on by Nice Asana Wellbeing

Paleo Fennel Seed Bread

I love having a fall back paleo bread for those lazy Sunday’s when all I want is a big plate of poachies on toast. Let’s face it, an eggy breakie is just not the same without something to mop up the yolk!

The fennel in this bread gives it a warming component that is great for digestion.

 

  • 1 cup almond meal
  • ¾ cup flax meal (also known as linseed meal)
  • pinch of salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 3 free range eggs, at room temperature
  • 2 Tbls coconut oil, melted
  • ¼ cup water
  • 1 tsp honey or maple syrup
  • 1-2 Tbls whole fennel seeds

 

Preparation

1. Preheat over at 180C (350 F). Grease a 23 x 13 cm loaf tin or French stick tin as seen below. Line with baking paper.

2. In a large bowl combine almond meal, flax meal, salt, baking powder, baking soda and fennel seeds.

3. Make a well in the center and add eggs, water and honey. Add the melted coconut oil last as it will turn solid on contact with the cool mix. Whisk together immediately to allow even distribution.

4. Pour into desired loaf tin.

– Regular 23 x 13 cm loaf tin: bake for 30-35 minutes – using loaf tin.

– French stick loaf tin: this batter will make 2 medium loaves or one longer loaf and bake for 25 minutes.

5. Cool on a wire rack before serving.

Serving suggestions: The fennel in this bread gives it a savoury flavour that makes it great with soup (try my carrot, ginger & coconut soup) or as a sandwich.

 

 

Rustic Greek Panzanella

Rustic Greek Panzanella

Posted on by Nice Asana Wellbeing

Rustic Greek Panzanella

This is one of the sexiest salads I have ever had! The vibrancy of all the colours coming together makes even the fussiest of salad eaters’ salivate. Full of vitamins and mineral, this antioxidant rich salad will leave you bouncing off the walls with energy!

Serves 4

  • ¼ cup ghee or coconut oil
  • 3 cups roughly torn rustic bread (great for using up day-old bread)!
  • ½ Lebanese cucumber, halved lengthwise and sliced 1cm thick
  • 1 yellow capsicum, seeded and thickly diced
  •  125gpunnet cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced in half rounds
  • 100g feta cheese (if you don’t do dairy this dish is just as satisfying without)
  • Approx. 15 olives, pitted
  • salt to taste

Dressing:

  • ¼ cup red wine vinegar
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • ½ tsp Dijon mustard
  • Salt and pepper
  • ½ cup cold-pressed olive oil

 

Preparation:

1. Heat ¼ cup ghee in a large saucepan. Add the bread, sprinkle with a pinch of salt and toss to coat. Cook over medium heat for several minutes, stirring occasionally, until browned and crisp. Set aside.

2. Place the vegetables in a large bowl and toss.

3. For the vinaigrette combine vinegar, garlic, oregano, mustard, salt and pepper in a jar and give it a good shake.  Add the olive oil and shake to combine.

4. Add the bread, feta and olives into the vegetable mix and pour over the vinaigrette, toss lightly. Set aside for 20 minutes for the flavours to soak into the bread. Season to taste and serve at room temperature.

Serving options: This is to-die as a side with lamb and some tzatziki or simply serve on its own as a main.

Twisting for Digestive Health

Twisting for Digestive Health

Posted on by Nice Asana Wellbeing

If you, like me, suffer from digestive problems (particularly if you tend toward constipation), twists are going to be your best friend! They are great to incorporate into our practice every day. Especially early in the morning, before breakkie, to get your bowels moving before you start the day. YAY!

 

Parivrtta Parsvakonasana

Parivrtta Parsvakonasana or revolved side angle pose is a deep, closed belly twist that can help improve digestion by stimulating the abdominal organs, improving gastrointestinal tone and aiding elimination.

If we think about the action of squeezing out a sponge full of water you can get a good visual of whats going on in your body during a twist. As you move into a twist you squeeze out all the old blood and on release you are flooded with fresh, oxygenated blood that will nourish the abdominal organs and spine. Awesome!

This pose is also useful in relieving back pain, sciatica and osteoporosis.

 

 

It's My Jam! Homemade Nectarine Jam, to be exact.

It’s My Jam! Homemade Nectarine Jam, to be exact.

Posted on by Nice Asana Wellbeing

Nectarine Jam

NOTE: This recipe can be made with any other stone fruit.

I was lucky enough to score myself a giant 2kg bag of beautifully juicy nectarines recently and have been experimenting with all kinds of recipes since. Here is a simple yet salivatingly delicious jam recipe that can be used simply as that; on toast for breakie or with a side of Greek yogurt for a light desert…I enjoy just spooning it out from the jar, but then, some would say I lack all self control when it comes to sweet things!

Health Benefits of Nectarines:

Nectarines are rich in vitamins and minerals and very low in calories, so they are a great little snack to keep you going between meals. As with any orange coloured fruit or veg they contain high levels of beta carotene, which helps keep your vitamin A levels in check and benefits bone, reproductive and eye health (think about carrots helping you see in the dark)! Vitamin A also builds and maintains healthy skin, teeth, bone, tissue, and mucous membranes. They are also rich in vitamin C and lutein for a great dose of antioxidants. This can help improve immune function and protect against oxidative damage from pollution, stress and chemicals, which in turn can lead to chronic diseases, such as cancer.

 

Approximatley 9 (~850 g) nectarines or any stone fruit, thickly chopped and stones removed. Do not peel as the peel with provide the pectin to help the jam set. Please note that if stone fruit are not in season you may use tinned but you will have to add extra pectin as these are usually peeled.

150 – 200 mls raw honey, adjust to taste as some fruits may be sweeter than others. Vegans can replace with sweetener of choice.

1 vanilla pod, scraped and cut in 2 (optional use of other flavourings such as cinnamon, star anise or your fave spices!)

1/2  a lemon. Reserve juice and some peel as this contains extra pectin to help the jam set.

1 splosh brandy (about 1-2 Tbls depending on taste). Optional.

 

Preparation

  1. Sterilize 1 large or 2 medium jars. I simply drench them in boiling water and allow them to air dry while I cook away.
  2. In a medium-large saucepan combine nectarines, 150 grams of honey, vanilla seeds and pod (or additional flavourings if adding), lemon juice, peel and brandy.
  3. Simmer gently for 30 minutes, tasting as you go along and adding more honey if needed.
  4. I’m rustic (hem hem, lazy) so I leave the vanilla pod and lemon peel in but you may scoop them out here if you are worried about chomping into them later. You will see them as you spread the jam so it is easy enough to remove as you go.
  5. Transfer to sterilized jars. Allow to cool completely and store in the refrigerator.

Serving suggestions: Serve on toast for breakie, with crackers and sharp cheese as part of a platter (yum!) or on top of Greek yogurt.