Satmya retreats

Satmya Residential Retreats Kickstart your health & nourish your soul on one of our Ayurveda & Yoga retreats. We run day long & residential retreats. We now have a website dedicated to our retreats. Visit this link for more information Next Day Retreat:  May 21st 2016 Next Residential Retreat:  October 14-16th 2016 Ayurveda teaches health in a way that is understandable & sustainable. It is the ancient wisdom of a very nourishing,... Read More

Barley & Date Porridge

Ingredients 1 cup of Barley flakes 2 cup of water (to soak overnight) 1 cup Milk (koko, almond, cows or goats) Cinnamon powder (1/2tsp) 1 tsp grated ginger 3 cardamom pods (ground with husks removed) 4 x chopped dates 1 tsp ghee 1tsp of maple syrup Method Soak barley flakes in water overnight. In the morning add 1 cup of milk, spices and dates. Stir continuously to avoid sticking/burning. When the porridge is cooked stir in the ghee & maple... Read More

Herby Barley

Ingredients 1 cup of cooked pearled barley Coriander leaf Fresh Mint Parsley 1/2 tsp salt 1/4 squeezed lemon 1 tsp olive oil pinch of chili (How to cook barley – soak 1 cup of barley overnight, discard water, cover with fresh water (about 1 litre), boil on medium-high heat, stir occasionally to avoid sticking; remove from heat when cooked). Method Finely chop all fresh herbs (about a small amount of each) In a bowl place 1 cup of cooked pearled... Read More

Thick mustard dressing

Ingredients 3 tablespoons of olive oil 2 tablespoons of cider vinegar 1tsp black mustard seeds 1/2 tsp of fenugreek seeds 1/2 tsp black peppercorns 1 tsp Almond butter 1/2 tsp of himalayan rock salt Method Toast spices in a skillet on a high heat until seeds pop. Then place all ingredients into a blender. Blend for 1 minute or until ingredients are well mixed. Alternatively just whisk in a bowl. Serve  Read More

Barley flat bread

barley flat bread Ingredients 2 cups of Barley flour 1 cup of Wholemeal Spelt flour 1/2 cup of Besan/Gram flour 1 tsp salt 2x finely chopped dates 3 x tsp of ghee 1cup of water 1/2 tsp Coriander seeds 1/2 tsp Fenugreek seeds 1/2 tsp Black peppercorns Method Dry roasted spices in a hot skillet, when the pop remove from heat and put into a mortar & pestle; crush seeds into a powder Place dry ingredients into a mixing bowl or blender with a “dough... Read More

Fresh pickle

fresh pickle Pickles are an easy way to add more taste to your meals, particularly if you’re the only one in your house following an Ayurvedic diet. They’re also a great way to increase nutrient dense leafy greens to your diet. Fresh pickles are quick and easy to make and should last about 3 days in the fridge (fresh is always best). The following pickle is quite pungent and is perfect for Spring or if you’re Kapha dominant. Reduce... Read More

Takaram – Lassi

Ingredients 2 x tablespoons of natural yoghurt 3 x cardamom pods a pinch of ginger powder or 10mls of ginger water a pinch of cinnamon powder glass of water Method Place yoghurt in a glass grind 3 cardamom pods and remove husk. Add all spices to yoghurt Pour water over yoghurt and mix well with a spoon. Serve  Read More

Stewed Apples & Pears

Stewed Fruit Ingredients 2 Apples 2 Pears 3 Dates 1 tablespoon of raisins 3 x Cardamom pods (crushed with husk removed) 1 tsp cinnamon 2 x cloves 1 mug of water Method Wash fruit & remove cores Roughly chop fruit into segments Finely chop dates Heat cast iron wok or frying pan Melt 1 tsp of coconut oil Put cardamom pods into oil and wait until they pop Add apples & pears to wok Stir and then add dried fruit, cloves & ginger. When the... Read More

Chickpea & Spinach Curry

Chickpea & Spinach Curry (top left) Ingredients 1 large cup of chickpeas (either pre-cooked or a tin) 1tsp of Salt 1stp Turmeric 1tsp Chili 1 Onion 1 Tomato 2 cloves of garlic knob of ginger (tsp) 1tsp Ghee 1tsp Cumin Asofoetida (pinch per serving) 200g Spinach   Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft. Finely chop onion, tomato, ginger and garlic. In a frying... Read More

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