Seasons
SUMMER STORIES.
Let’s begin with fresh focus for this summer. This is a time for joy and laughter, a time when our energy is at it’s peak.
Bringing a sense of calm and joy and our food is light and gentle. Growing up summer was excruciatingly hot so we would stay indoors and eat light cooling meals but the rest of the world’s relationship wit summer is so different - many of us yearn for heat and the rays of the sun and head outside to get a tan and some natural vitamin D. Either way, its time to nurture your body with lightness and calm.
This month I want to focus on creating a recipe with lightness in mind- there is more light around us, the days are longer and the produce is ripe and ready.
Avoid:
Excess alcohol, meat eggs, and diary - all these make your body heavy, cause sluggishness and strip energy. Focus on a more plant-based diet through the warmer months. Spices, herbs and fresh fruit (berries!) make it all worth it.
NORTHERN NUANCES.
During a summer holiday in Northern Pakistan some years ago I came across this recipe that I was intrigued and enchanted by - it’s the epitome of lightness and celebration of produce.
Chitral in Northern Pakistan is a region so cut off by the rest of the country with rocky roads, sharp majestic Hindukush ranges, spectacularly untouched areas and vibrant turquoise lakes. The food is such a seasonal fare, with little coming in the way of imports this part of the country tuly lives a seasonal life. I went in the summer and the fields were harvested with young walnuts, black-eyed peas and local mountain thyme. The strong sun on the hills meant red, ripe tomatoes and creamy grassy milk from the cows. Mishi is a recipe that I have only ever found in this part of the world and I would love to share it with you. It can be eaten as a salad (if not crushed) or like a dip and can be eaten as an accompaniment or even a light lunch. This a traditional dish of the Kho people (Chitrali people) of this region of Pakistan.
Summer to me means just this - exotic and unusual places, flavours of the season and trying something new - I hope you’ll enjoy this recipe.
cooking intuitively.
From lessons I learnt from watching Northern Pakistani women cook in the kitchen and harvest on the fields.
Put love and enjoyment in preparation.
Create together.
Laugh together.
Eat together.
Find simplicity in the honouring of seasonal produce.
Flavour with confidence and calm to find what works best for your palate.
CHITRALI MISHI
Black-eyed beans with walnut, tomatoes and yoghurt.
A recipe filled with love, simplicity and authenticity.
WATCH MISHI.
Here is a video to help you see how Mishi is made.
New to Savoured.
NUTRIONAL COACHING.
I wanted to begin this month with an offering to you.
This spring I began my nutrition course to help me become an accredited nutrition coach. I’m so excited to be in a position to now offer 1 spot each month to the first who emails me here for a nutritional evaluation and support for your first steps to a more seasonal, plant-based lifestyle. This initial evaluation and advice will be included free to all Savoured members. If you wish to work with me deeper, there will be special Savoured discounts - but even just the initial advice and evaluation will help you so much. This slot is first come first serve! Email me now for July’s slot.