Tag Archives: olive oil

Roasted Parsnip Soup

29 Nov

Here’s the November article from Bodhi Tree’s Breathing Room Newsletter. I also made this soup for a recent Monday Night Supper Club potluck. It worked very well as an amuse-bouche garnished with a little thyme and a baby parsnip. Delish!

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Yoga, in its purest form, is about being present and aware in every moment of your life. We are all built with five tools that act as a gateway to this present moment awareness: the senses. Some moments your senses may be engaged with perfect clarity; you are aware that you feel the body you’re in, see the colours around you, hear the sounds in your environment, taste each morsel you eat and smell every aroma that wafts your way. Other moments, due to stress, routine or the mind’s games, your senses may be clouded, or on auto-pilot.

Along with the senses, asana, meditation and pranayama use drishti (focal point), intention (love!) and mantra (om) to help you focus, calm the mind and bring about present moment awareness, if only just for a second. What’s great about these techniques is that they can be applied outside of yoga as well, to work, relationships and even cooking.

This month’s recipe stars parsnips, which are abundant at farmers’ markets as Autumn matures. Using a recipe that focuses on one ingredient will help you engage your five senses, becoming present and aware as you’re cooking. Pay particular attention to how the parsnip’s aroma changes from raw to cooked. It’s an experience you won’t want to miss!

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Roasted Parsnip Soup

1 kg/2.2 lbs. parsnips, cut in half
1 large onion, sliced
1 head garlic, top ¼” cut off
2 carrots, cut in half
2 stalks celery, cut in half
2 Tbsps. olive oil
2 tsps. fresh ginger, minced
1 tsp. fresh thyme, minced
1 L/4 cups vegetable stock
salt and pepper to taste
freshly grated nutmeg to taste

Preheat oven to 375 F. Arrange all vegetables on a parchment lined baking sheet, drizzle with olive
oil and toss with salt and pepper. Bake 40 minutes, until vegetables are soft and garlic is golden.

In a large pot, squeeze garlic out of its peel, combine with roasted vegetables and stock. Bring to a boil then reduce heat and simmer for 15 minutes. Purée in a blender or food processor. Add ginger, thyme, nutmeg and season to taste. Garnish with fresh thyme and roasted baby parsnips.

Serves 4-6.

Happy Cooking!
Jacinthe

Autumn Kale Salad

11 Nov

I’ve been making a version of this salad a lot over the past few weeks because of the abundance of kale at the farmers’ market and thus in my fridge. It’s super quick to make and because kale is so hearty, it lasts for up to 4 days. Experiment with different greens, dried fruits and ingredients in general! I like to make a large mason jar of vinaigrette and have it in the fridge to use at any time.

Autumn Kale Salad

2 cups raw kale, finely chopped
2 small heritage carrots, finely sliced
1/2 small red pepper, finely sliced
1/2 a large parsnip, shredded
1/4 white or red onion, finely sliced
2 dried nectarine halves, finely slice (or any other dried fruit)

Dressing:
1/4 olive oil
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp dried herbs (basil, thyme, oregano, rosemary)
1/4 tsp mustard powder
1 tsp onion granules
1 tsp garlic granules
1 tsp sugar

Toss everything in a bowl with dressing and let sit for about 2 hours. Kale will start to soften. Portion out individually and store for up to 4 days.

Enjoy!
Jacinthe

Lentil Shepherd’s Pie

1 Nov

Lentils are a great alternative to using ground meat for Shepherd’s Pie. Green lentils keep their shape, while orange lentils melt into mush; using both gives a similar texture to meat.

This is definitely a dish for potlucks (even meat-lovers like it) and to make when you’re on a budget – each serving works about to approximately $1.50 (depending on how much butter, cream, and cheese you use)!

I like to make a double or triple recipe of this, portion it out into 7″x5″ 3-cup Pyrex bakeware, then freeze for easy weeknight meals. Continue reading

Baked Crabapples with Onion and Sage

14 Oct

Here’s the latest article from the Bodhi Tree’s October 2011 newsletter.

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Many times in yoga class we are asked to set an intention for our practice. It could be anything from courage or strength, to softness or vulnerability. Setting an intention helps us move from just making shapes with our bodies to watching what comes up during our practice and working with the energy in our subtle bodies to deepen our understanding of ourselves.

Recently as I’ve come to my mat, I’ve found that “love” is the intention that pops into my head first. Sending love out into your everyday life not only benefits you, but also strengthens your relationships with the people around you and the earth. You might recall a time when “love” was the intention for your asana practice as well. That day, maybe you left that love intention on the mat, carried a little into the next activity you did, or perhaps you made love your highest purpose in life!

You can express love for yourself and for others in many ways: smiling at a stranger on the sidewalk, sending a note to a dear friend out-of-the-blue, expressing gratitude, or doing something by yourself just for the fun of it. Another great way to share this intention is through food. Cooking for those you love, bringing baked goods to friends or coworkers, is enough to let anyone know that they are loved!

Crabapples are ripe all over the city, just waiting to be used in this month’s recipe. Try it for upcoming holiday meals, because food made with love always tastes better! Continue reading

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