During Earth element time, whole foods & yogic practices bring us to our Center. Its time to heal & promote energy balance to our Digestion (via Stomach Spleen chanels). Late Summer’s humidity can feel dense which can leave us depleted. Its important to slow down now, chew whole foods thoroughly to nourish ourselves & stabilise blood quality. Eating this way creates natural energy & freedom from sugar cravings.

In the season of Late Summer we take ‘harvest’, gaining a sense of satisfisfaction with our life.

So as the saying goes, the best way to someones heart is via their tummy & not just today, but every day.

Below you’ll find my recipes. Remember to smile & enjoy cooking time unhurried. Remember to stir in Love as you cook, thats the magic!

Book now for Gwynne’s Autumn Yoga Intensive

Date: mon April 16th – fri 20th April 2012 

Place: Avalon Surf Club.

Daily yoga asana, pranayama & meditation session 6am – 7.30am.

Focus: Metal Element, respiration, cleanse & elimination with organ health & energy balance via Lung & Large Intestine chanels.

Theme: Let go

Investment: $140.00 including Ebook to your support week with 5 element theory, life style suggestions & recipes for autumn health.

Sunrise Yoga 2012 begins 6am tuesday 28th Feb, continuing every tues & thurs until Easter. Casual $18 or ten pass card $160. Contact Gwynne via email for all booking details gwynne@gwynnejonesyoga.com

Here are some Late Summer Recipes for you

Life is naturally Sweet

with love 

Gwynne

Sweet Vegetable & Chickpea Tagine with Couscous

Serves 4

200g jap pumpkin – peel & cut into chunks

1 medium carrot – cut into diagonal slices

1 medium parsnip – as above

1 medium zucchini – as above

1 cob of sweet corn – cut kernels away from cob

2 large brown onions – peel, cut in half, fine slice1 large red gala apple – cut into chunks, remove core

1 can organic chickpeas – drain & rinse well under running water, drain again

1 small handful organic sultanas

2 tablespoons  extra virgin olive oil

sea salt & freshly milled black pepper

1 teaspoon each cinnamon, turmeric, cumin, coriander

small pinch of saffron threads

small pinch of cayenne pepper (optional) or substitute paprika

1 bunch fresh continental parsley or coriander

1 lemon – cut into wedges

2 cups organic couscous

Using a large deep sided skillet or saucepan, gently heat olive oil over low flame. Add onions & sauté 2 mins, add pinch sea salt, stir well. Add remaining spices & cook gently over low heat for further 5 mins to create fragrance – take care not to burn, stir occasionally.

Add pumpkin, turning to coat with spice mixture. Place lid on, allow to  cook for 10 mins undisturbed.

Next, add remaining vegetables, chick peas, apple & sultanas. Turn vegetables to flavour with spice. Pour in 1 cup of boiling water from kettle, stir well to lift flavour from base. Bring to boil, place lid & reduce heat to low, cook for 45 mins – stir occasionally.

Prepare couscous:

Place 2 cups of boiled water into a large pot, add pinch sea salt, bring to boil. Pour in a gentle steady stream of couscous. Reduce heat to low, put lid on, leave alone 8 mins. Turn off heat. Fluff up grain with a fork, lifting. Sprinkle a little olive oil & lift grain to coat. Place lid on while reading plates to serve.

Plate even quantities of couscous, side with vegetable chickpea tagine.

Garnish with fresh herb & wedge of lemon.

Gwynne’s Late Summer Quinoa Salad:

serves 4

1 yellow capsicum – cut into chunks

500g jap pumpkin – peel cut into 3cm chunks

1 medium brown onion – peel, cut 1/2, cut into wedges

1 medium carrot, parsnip, & zucchini – cut into same size chunks

Extra virgin olive oil, sea salt, black pepper & gr cinnamon

180g red, black or tricolour organic quinoa

2 cups of water

Zest from ½ lemon

Small bunch continental parsley – rinse & fine chop

Handful of baby spinach leaves

Preheat oven to 200C.

Combine oil & spices in a small bowl.

Combine capsicum, pumpkin, onion, carrot, parsnip & zucchini in a large mixing bowl, pour over fragrant oil, turn to coat evenly. Line a baking tray with Glad Bake Paper, place vegetables pus oil mix on tray & roast in preheated oven for 30 mins – until golden & sweet. Remove & allow to sit at room temperature.

Rinse Quinoa, place in a medium saucepan with 2 cups of water & pinch of sea salt. Bring to the boil, reduce heat to low, cover with lid. Cook for 15 minutes until tender, water will be absorbed. Remove from heat, fluff grain with fork, place lid on & set aside until vegetables are ready.

Combine vegetables with coucous. Take a large white serving bowl or platter. Scatter spinach leaves across the base & add vegetable quinoa. Sprinkle with fresh parsely. Ready to serve!

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