I’m at my desk drinking a delicious cup of my “winter warming tea” with hibiscus flowers, liquorice and ginger. Currently the entire clinic is scented by the herb order that arrived this week from Southern Light Herbs. This is a great time of year to drink herbal teas but the trick is to use good quality, organic teas that are well stored so they retain their vibrancy and flavour. If you’d like me to make a special blend for you, let me know at your next consultation.
I have been a little bit quiet on the site lately because (drum roll please!) I am creating a new website that incorporates both the practice and the radio show. I’m very excited about it and hope to announce that it is live – very soon.
In the meantime, if you haven’t signed up for the Health Trip newsletter that comes out each month, the following recipe is a taste of what you are missing.
Pumpkin and chickpea salad with tahini dressing
(Double the ingredients for a large group or for a tasty packed lunch)
1/2 medium sized pumpkin
1 can organic chickpeas, drained and well rinsed (even better use freshly cooked chickpeas)
1 medium sized red onion, finely sliced (or 1-2 baked brown onions)
a generous handful (or a whole bunch), coriander, ripped or chopped
Cook the pumpkin by your preferred method. I like to cut it into a few large chunks and bake it in a hot oven for about 30 minutes – til tender without being too soft. Once cool enough to handle, remove skin and cut into bite sized cubes. If you aren’t a fan of raw onion, throw in a brown onion or two as well to bake.
Add the remaining ingredients and toss with the dressing below.
Tahini, lemon and garlic dressing
1-3 cloves of garlic, crushed
1/4 cup tahini (fresh tahini is best, make sure it doesn’t taste bitter)
1/4 cup fresh lemon juice
2 tablespoons hot water
pinch of sea salt
Combine ingredients well then mix through the salad.