Can you guess what question we most frequently hear as winter approaches? It’s a perfectly understandable query, and relates to the perceived challenge of eating mostly raw food in the colder months; surely it’s difficult to eat only cold food? Our response has two parts, and the first is that not all of our raw meals are served cold; we frequently have a range of different soups which we blend with fairly hot water, however, it isn’t just the heat of the water (or the dehydrator in the case of certain of our other meals), but also the spices we use that make raw food more appealing in winter. We have become increasingly interested in spices both for their significant contribution to various dishes, and also for their often spectacular medicinal properties: did you know that turmeric is a powerful anti-inflammatory? That mustard seeds assist circulation? Fenugreek plays a role in lowering blood sugar? Chilli has a thermogenic effect and is thus relevant in weight loss? Coriander helps with digestion? And ginger is a carminative? All of these spices are in the curry powder that we use for some of our soups and also to give a twist to other dishes such as guacamole. The following recipe has been a favourite with us for a while, and there’s rarely any left when we serve it for our guests, so we thought we’d include it here so you can give it a try:
Chunky Curried Guacamole
(adapted from a recipe by Judita Wignall from her book ‘Going Raw’)
2 avocados, chopped
1 tablespoon (15ml) lime juice
1-2 teaspoons of curry powder
sprinkle of sea salt (or Himalayan salt)
1 clove of garlic, crushed
dash of cayenne pepper
1-2 small or medium tomatoes, diced
40g or ¼ cup of diced red onion
2 dates, chopped
Makes 4 servings – Prep time 10 minutes
1. Place the avocados, lime juice, curry powder, salt, garlic and cayenne in a medium-size bowl and mash with a fork
2. Add the tomatoes, onion, and dates and combine gently
3. Adjust flavours if desired according to taste
To store, cover with an airtight seal and place in the fridge. The guacamole should keep in the fridge for 2 days.
We’ll be going into rather more detail on all of the above later this month at the Ilkley Complementary Medical Festival when we will have the stage for an hour on each of the days of the festival! Our talk will be about the power of natural food to heal and transform and the times are as follows:
Saturday October 29th at 2.15
Sunday October 30th at 2.45
After some superb conversations and great participation in each of the talks at the Harrogate Health & Healing Festival last weekend, we are collating some very helpful feedback in response to the Art of Calm Detoxing Program, and we are looking at ways to also make this a three-part class, including lunch, for small groups.
We will keep you informed, but in the meantime, do get in touch if there is anything you would like us to consider in the planning process. We aim to have this up and running for the New Year.
And last but not least, we are running two November courses with an emphasis on getting excited about food that the human body thrives on, alongside Calm Meditation to also contribute to living life more fully and and with greater enjoyment. Please get in touch if either of them is of interest as places are limited. Click here for Calm Saturdays, and here for Calm Tuesdays.
Do come and talk to us if you’re at the Ilkley Festival! Hope to see you there.
Annette & Graham