HAPPY NEW YEAR!
Let's fill the new year with love, nourishing food and yoga.

This year we spent Christmas in France and went to Stockholm for New Years Eve. We have been spoiled with amazing food and I was excited to finally teach yoga to my French and Swedish family. In France, we rolled out a large bedspread and practiced a hip opening routine. It was the day before Christmas and a magic hour . 

In Sweden I first practiced with my mum and sister, then with my enthusiastic grandmother, followed by my mum again and at last I practised a core strengthening routine with my dad. I am still amazed by how each of these moments were so special and I feel so lucky to be able to share this knowledge with them.

After being spoiled with delicious food - I even got to try oysters in France, I was happy to share some of my latest  favourite recipes with my family in Sweden. When I travel, the main thing I miss is having a green smoothie for breakfast. It increases my energy and it makes my skin glow and my belly happy. To my pleasant surprise, my family loved it. So let me share it with you, too. 

When it comes to smoothies I really like it simple. In my experience, a few simple ingredients makes the most refreshing flavour.

Creamy kale smoothie with ginger and lemon
Serves 2

2 cups (100 g) curly green kale, stems removed
2 small or 1 large sweet red apple(s)
1 orange, segmented
1 lemon, juiced
1/4 avocado
1 tbsp chopped fresh ginger
1 1/2 cup cold water

Wash the kale and remove the stems. See how I do it here. Chop the apples and put them at the bottom of the blender. Top with the segments of an orange, the juice of a lemon, avocado, chopped ginger and the kale. Lastly pour the cold water into the blender. Start on a low speed and then blend on high speed for two minutes. 

Serve cold in a nice glass. Drink as it is or why not top it with some granola and eat it with a spoon. 

This is a "let's feel great" - kind of smoothie! 

I have a new favourite grain; millet! When prepared right, it is just delicious. The key is to toast it slightly so that it releases its nutty flavour. I have found ways to sneak it into dishes with roasted vegatables, soups or served with warm coconut milk. The latter being the predecessor of this recipe. 

Millet is an ancient grain that is both nutritious and naturally gluten free. It is highly alkalising and contains protein, fiber, B-vitamins, iron, potassium and magnesium. 

Made with coconut milk and tahini this is a filling breakfast. Great before a busy day full of work, shopping and other christmas preparations.  

Coconut porridge with quinoa and millet
Serves 2

1/4 cup (70 g) millet
1/4 cup (70 g) quinoa
2 cups (480 ml) boiling water
1/2 tsp salt
3 tbsp coconut cream (top section of a can of coconut milk)

Toppings
1 tbsp tahini
desiccated coconut

Add the millet and quinoa to a dry pan and toast over medium heat until fragrant. Remove from heat and let cool slightly. This is recommended to avoid too much steam from adding water to a hot pan. Trust me, I have tried!

When the pan has cooled a little, place back on heat and add the boiling water. Then add the salt and simmer on low under a lid for 12 minutes until soft. When the water has absorbed, add 2 tablespoon of coconut cream and stir for another minute. Remove the pan from heat and pour the porridge into a bowl. Stir through the last tablespoon of coconut cream to get the perfect creamy porridge.

Top with tahini and desiccated coconut. Sit down somewhere quiet and enjoy!

The first few days of my yoga teacher training I struggled to rise at 6.15am. It is two hours before I normally wake up and in addition I had to try and eat something before our two hour long morning yoga session finished around 11 am.

Then one morning I looked at the leftover rice and almond milk in the fridge and got the idea to make the simplest rice pudding possible. I stirred some precooked rice and unsweetened almond milk together in a pan with a bit of cinnamon. It was perfect. Simple to make, easy to digest and a little bit warming. Some of the SF mornings happened to be quite chilly. 

Since we are back in Dublin, I have been making a saffron version with my homemade almond milk. 

It goes something like this

Saffron rice pudding
Serves 1

1/2 cup cooked rice
3/4-1 cup almond milk, unsweetened
5-8 saffron threads
1 tbsp boiling water
pinch of cinnamon
pinch of salt (optional)
raw almonds, chopped

Put your saffron threads in a bowl. Add the hot water and start to crush the saffron with the back of the spoon to release the flavour and the beautiful sunny colour. After one minute, place aside. 

Add the rice and almond milk to the pan. Stir it gently over medium heat until it has a creamy consistency. Add the saffron and cinnamon and mix carefully. Serve in a bowl and decorate with a few chopped almonds. 

Sunshine in a bowl!