Things we find useful, insightful and yummy and wanted to share…

Articles
Leap	by Emma Docherty
Mindful Eating	by Emma Docherty
My Womb and Me	by Mayella Almazan
Namaste	by Jennifer Walsh-Rupakheti
Yoga Memories – A  Poem	by Jennifer Walsh-Rupakheti
T.R.E.E Guide to Yoga Postures	by Jennifer Walsh-Rupakheti
Bottle the Good Memories	by Julie-Anne Mullan
It’s a Yoga Life	by Keshav Rupakheti
Bending Over Backwards	by Angela McArdle
Recipes
Hot Asian Summer Broth	by Julie-Anne Mullan
Healthy Coconut Almond Cookie Bites	by Jennifer Walsh-Rupakheti
Pumpkin Cake with Essential Oil of Mandarin	by Mayella Almazan
Namaste Kitchen – Herby Pea Soup	by Jennifer Walsh-Rupakheti
Namaste Nepalese Kitchen – Roti – Flat Bread	by Keshav Rupakheti
Namaste Nepalese Kitchen – Achar	by Jennifer Walsh-Rupakheti
Namaste Nepalese Kitchen – Khir	by Jennifer Walsh-Rupakheti
Namaste Nepalese Kitchen – Jaulo	by Jennifer Walsh-Rupakheti

Bending over backwards

Yoga Insight by Yoga student Angela McArdle

I remember my frustrations on the mat, unable to lift my heavy body up in to the wheel pose!

I so wished I that could gracefully curve my spine, raise my hips and see the world from a new perspective.  Others could do it, so why not me?

Then I went on the Namaste retreat to Fermanagh.  A weekend of yoga, meditation and relaxation with Keshav.  I was determined that by the Sunday evening I would have mastered the wheel pose and I did!

I realised that I was being far too ridged and that I just needed to relax in to it.  And to breath into it.

I also realised that whenever I am clear about my intention and then relax and trust myself then I just know that I am capable of achieving anything.

I now always try and set intentions for my practice… On and off the mat.

Angela McArdle

Business Coach

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Namaste Kitchen – Pea Soup

Herby Pea Soup

We aren’t known for following rules in our house and this is true for meal times too.

We often rummage up quite unique, and mostly yummy, dishes using whatever we happen to find in our fridge or store cupboard.

Not all them are worth sharing, but sometimes we do magic up something lovely.

If you like peas, then you’ll love this recipe.

Ingredients:

2 Cups Frozen Peas

2/3 Celery sticks  – chopped

1 or 2 Garlic cloves – finely chopped

2 tbsps Rice

Herbs to taste (Thyme, Sage, Rosemary)

Salt & Pepper to taste

Optional – Veg or Chicken stock

Method:

Heat a little oil in a medium sized pot

Add the celery and garlic and soften for a few minutes

Add the rice, peas and herbs

Add 4-5 cups of water (depending on how thick you like the soup)

Add veg or chicken stock if desired ( I used 1 tsp of Swiss bouillon reduced salt)

Bring to the boil and simmer for 25 minutes

Blend until smooth

We served this great soup with Spelt bread.

It freezes really well too.

Enjoy!

Jennifer Walsh-Rupakheti

Jane Mc Clenaghan from Vital Nutrition says…”Sounds fab. A perfect store cupboard soup. Frozen peas are a good source of protein, making this a slow release meal. Try replacing rice with quinoa for a little added protein boost to make a really low GI dish.”

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