Griffins Hill Retreat yoga and food blog

A blog about Iyengar yoga, organic food, and cooking.

Awesome Tofu Burgers

Tofu-Burgers-with-chutney

One of the great things about this recipe is that you get to feel the texture by hand shaping the burgers. Over time I seem to have developed a little ritual when forming the burgers. Place a large tablespoon of the mix into your hands and press gently between cupped hands, slowly pass from hand to hand taking a moment to pause and reflect. 

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Beat the winter chill with my spicy chickpea soup

Beat the winter chill with my spicy chickpea soup

By Jane Gibb

Nothing beats a hearty soup in winter for dinner or lunch.  My spicy chickpea is very simple to cook and it will keep you deliciously full.

You might be surprised to learn that Australia is the second largest producer of chickpeas in the world. So you are guaranteed to find local Aussie produce for this dish.

Chickpeas are good for us and tasty as well. They are a great source of protein and dietary fibre. They are a good source of manganese and iron – both essential for healthy bodies. Plus they have low GI – great for stabilising blood sugar levels. Chickpeas get the healthy heart tick as they lower bad cholesterol.

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What the carrot crisis taught us: How to preserve an oversupply of vegetables

What the carrot crisis taught us: How to preserve an oversupply of vegetables

By Jane Gibb

There was a carrot crisis earlier this year at Griffins Hill Yoga Retreat. Clara, our resident Cardigan corgi, joined us for an overnight holiday in Melbourne, which meant she was absent from her vegetable garden minding duties.

Of course the wallabies, as smart as they are, took full advantage of the unguarded garden. In just one night they ate all the greens from the carrots. By this stage the carrots were almost fully developed so we had no choice but to harvest them. Bucket loads of carrotsClara goes on holiday were gathered and washed by Mayuka the diligent WWOOFer (willing worker on an organic farm).

The question was: what do we do with all these carrots?

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Millet porridge SUPER super-food

Millet porridge SUPER super-food

By Jane Gibb

Millet is an ancient grain that is often overlooked today – we feed it to birds! But this gluten free and ancient grain is creamy and delicious, and available all year around.

It also contains some essential nutrients including copper, phosphorus, manganese and magnesium that are so important for the health of our bones, skin and blood.

So many people have enjoyed sharing my millet porridge at Griffins Hill. The original recipe comes from Tony Chiodo’s book Feel Good Food, which is full of healthy, easy-to-follow recipes.

Here is my version of millet porridge, slightly adapted from Tony’s.

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Nourish your body and spirit with a bowl of "Recovery Soup"

Nourish your body and spirit with a bowl of "Recovery Soup"

By Jane Gibb

Every so often, life really takes it out of you. There’s nothing that restores my spirits and my body as quickly as a bowl of soup.

This easy and aromatic lentil soup will warm and calm you, while giving you a shot of restoring protein and energy.

The secret to getting the most from this soup lies in how you make it.

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Dealing with an apricot glut: Why bottling apricots is worth the effort

Dealing with an apricot glut: Why bottling apricots is worth the effort
By Jane Gibb I love finding the first beautiful orange-coloured apricots that appear in my garden each December  for a very brief period.  Apricots have been cultivated for thousands of years and are thought to have originated in Armenia, the mountainous country bordered by Turkey on the one side and Georgia on the other. The delicate  flavour of apricots is intensified by cooking them, which makes them an ideal fruit for squirrelling away in bottles. I remember as a child watching my parents lugging boxes of apricots into our family home, on a farm in foothills of the Victorian Alps, near Mansfield, marking the beginning of the bottling season. It was an exciting time as our kitchen filled with the scrumptious perfume of the stewing fruit, and my mouth was already watering at the thought of eating preserved apricots with my breakfast or after dinner with a dollop of cream...
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