I LOVE to cook!! I’m probably not that good at it, if I’m honest, but I nevertheless love the creative process ~ the colours ~ the textures ~ the aromas ~ and, of course, the taste!!! A large aspect of our health and well-being is related to what we eat and how we eat. I especially love cooking ayurvedic recipes and the principle of cooking love into your food. As you take your time to cook, rather than be distracted, and enjoy the process then your cooking will reflect that. Eating in a calm and mindful way will also aid digestion, hence why how you eat is just as important as what you eat.

Nadya Andreeva published a great book called “Happy Belly” and how you can feel

vibrant, light & balanced

by recognising how important the gut is and that the first step to healing yourself is healing your gut. Keeping your meals as natural as possible is ideal. Of course we all grab some fast food from time to time but if you learn how to cook GREAT food then you’ll be more inclined to eat healthier.

So, I decided to book into a cookery class and learn how to cook with spices properly and it was a wonderful experience and I can’t wait for the next one. I guess, it was the combination of going out and joining an activity with others and the well-being that can bring and then following chefs instructions. I looked like kung foo panda after around 5 minutes into it when chopping the onions as my eyes absolutely streamed and I couldn’t seen anything for around 20 minutes!!! C’est Leve!

So what did I learn? Here are some of the top tips!!!

• Always use a sharp chopping knife!! It really made me realise what rubbish knives I have at home. Invest in some good knives! Oh, and as Derek (the chef) said, when you’re not using the knife to chop then always hold it down by the side of your leg so that you’re not swinging it around dangerously when you’re talking.
• Make sure you have all your ingredients out and ready on your surface. You don’t want to be half way through cooking and still trying to locate ingredients. It’s more enjoyable being organised!
• The obvious ~ WASH YOUR HANDS!!! And ensure you have a clean work station!
• Keep your work area clean and tidy as you go along.
• Chop and prepare all your fresh ingredients ready ie. onions, ginger, garlic, tomatoes, broccoli florets etc.
• Don’t burn the spices! Whichever spices you are cooking with measure them out and mix them together into a pot and then add some water to hydrate the spices and make them into a silky paste. We used turmeric, cumin, garam masala, coriander, mild chilli and curry powder.
• Cook the initial ingredients of bay leaves and cardamom pods in a hot pan and then add oil and the chopped fresh garlic and ginger.
• Add the chopped onions and chopped tomatoes and keep stirring, listening to it sizzle. Keep it on a medium heat. I kept turning mine down because I was scared it would burn and chef had to keep coming round and turning it back up “I want to hear it sizzle Sam!!”
• Then you add that beautiful curry paste of spices you previously mixed into a silky paste and the aroma!!! Sweet smelling, fragrant, aromatic! You cook these for at least 10 minutes to bring out the full flavour of the spices, adding small amounts of water as needed if it becomes too sticky and keep stirring.
• Keep your eye on your curry as it cooks and add oil or water as necessary. Don’t let it dry out!
• Now because this was a vegan recipe we added coconut milk, broccoli florets and finally butterbeans, and simmered until cooked. Leave the butterbeans until last though or they can go squishy.
• Last top tip from chef was if you’re not keen on the taste of fresh coriander leaves as a garnish thrown in at the end of the process, then throw it in after the onions at the beginning and you’ll still have the great aroma and flavour but will be easier for you to palate.

Voila! Serve with Dhal Tadka

Delicious folks!! So why not consider booking into a cookery class local to you; or follow one on-line. Take your time ~ follow the recipe ~ and create something with love!

Until next week! Happy cooking!

Love & Blessings, Sam