16 Jul Wellness in Winter – A DIY Weekend Wanderlust
My Surf Coast Life’s Winter Wellness Weekend Wander
You don’t have to travel far to find something wellness related about the magical mystery tour that is the Surf Coast. It is affectionately known as the Wellness Shire, after all. And there’s always, always something new to taste, test or try on this front.
It’s no secret MSCL & Co love Kundalini Yoga. Yep, even the recommended twilight zone sadhana practice between 4am and 7am. The well-earned afterglow at practice end, at any rate. Having said that, our start time was closer to 7:00 than 4:00. A kriya for the immune system seemed the obvious choice; followed by a gentle workout for lungs and circulation; mediation for the neutral mind. And the best bit – shavasana to the dulcet tones of Snatam Kaur.
Day came with its golden eye on the Surf Coast, so we braved the elements on a quest for something to nourish the body, nurture the soul, and to surprise our immune systems with a high-octane right rev-up. First up the Torquay Farmers Market. Bingo!
Turmeric, coconut-pear porridge with hand pressed rolled oats by Seed & Grain. Proof was in the pudding here – or should we say porridge – as the little pressing machine is displayed at the stall for all and sundry to see and/or play with. Tough choice, as the rhubarb and ginger alternative looked pretty fantabulous, too. The clever young lady who produces these little pots of scrumptiousness has just returned from the US where she has been studying nutritional science. So it’s all good karma.
Next stop – Otway Walnuts. Check out the benefits of eating walnuts – Australian, of course. There are also some flavoured varieties in the mix here, too. You just have to take our word for it – these guys are the real-deal walnut wizards. We first tried them at Bespoke Harvest in Forrest. Enough said.
Following the theme of the morning’s yoga session, we had already decided pre-market that Yogi Bhajan’s kedgeree recipe needed an airing. Torquay’s Farmers Market is the place for the freshest straight-from-the-earth, just-picked-from-the-tree fruit and vegetables, herbs and spices – and flowers, to help elevate any wintery spirits.
Grab some home-baked, honest-to-goodness pure-as-anything bread; a bottle of Manzanillo truffle oil to dip it in – it’s that sort of weather – while you’re waiting for that kedgeree to cook.
We couldn’t resist an Oh So Good Pruffle from Hamer Bros Greengrocer in Gilbert Street. These are a relatively new addition to the gloriousness in here. Recommend the pina colada, macha and pistachio, purely because we haven’t tried them all…yet.
If you’re after herbal teas, cold and flu and all winter-ailment advice and natural therapies, pop in to Go Vita – they’re in Gilbert Street, too, and supply the whole shebang. There’s a naturopath on deck most days here, to boot.
Kedgeree with Kimchi
10 cups of water
2 cups basmati rice
2 cups whole green mung beans
2 medium diced onions
4 cloves garlic finely chopped
1 to 2 large knobs of ginger (finely grated)
3 tbsp ghee or vegetable oil
1 tbsp turmeric
1 tbsp cumin seeds
1 tbsp coriander Powder
1 tbsp red chilli deseeded and finely chopped
1 tsp black pepper
1/2 cup Braggs Liquid Aminos
1 good handful of spinach or green leafy vegetable
Fresh coriander to garnish
Serve with kimchi and natural yoghurt. Season with Bragg’s Liquid Aminos.
Use the largest pot in your house for this recipe.
Turn the heat to medium, and add the cumin seeds. Stir occasionally until the seeds begin to pop.
Then add the ghee, turmeric, coriander and black pepper and stir to create a sauce.
Allow the spices to cook together in the ghee for about a minute.
Add the onions, garlic and ginger, and stir. Let cook for about 3 to 5 minutes until you can smell the onions and garlic cooking.
Add 8 cups of water and the soaked mung beans. The mung beans will have doubled in size if you have pre-soaked them. We don’t bother as they cook in the brew.
Cover and bring to a boil. Once the water is boiling, tilt the lid slightly but keep covered. Turn the temperature down to medium-low and allow to cook for 2 to 3 hours, adding water if necessary to keep it slightly soupy. You’ll need to. Lastly, add spinach when kedgeree is cooked. Rice and beans will be soft to taste.
Golden Milk seems to be the flavour of the millennium at the moment and has hit the Surf Coast like a golden wave of moo-moo juice. Yet the ancient yogis and sages have been drinking this top-secret elixir since the very first day turmeric was unearthed. Golden milk is best drunk before bed.
Place milk in a saucepan over low/medium heat
Add 4 pods hand-ground cardamon and 3 cloves
Bring to low boil
Let the milk simmer for a few minutes, stirring occasionally
Turn off heat, and allow the mixture to cool to a warm drinkable temperature
When the mixture has cooled, add honey or sugar to taste
Serve warm. Sprinkle with cinnamon and nutmeg to taste desired
PS – We can never resist A Hidden Secret’s vegetarian and vegan fare if you’re not feeling like a healthy DIY cook-up. We just had to take home a parcel of Tom’s veggie pasties. No one makes pastie pastry like A Hidden Secret. No one!
Oh, and no graft money has changed hands in glorifying the Surf Coast marvels mentioned in this post. We just love local everything and all the amazing people who bring it – indirectly – to our table.