Wedding season is nearly over and I have started on a joyful time of discovery in my food and my yoga practise, starting my 200 hour training course has been the start of a wonderful journey that will enhance the work I do at yoga retreats, heading of to the South Coast next month and Ibiza next year!

All that I offer through my work has come through my own personal journey. I combine a love of food, holistic cookery, yoga, and meditation in a way that helps and inspires others to discover what works for them.

My work with food education and cookery has become what it is because of yoga. For me there is a deep relationship between the practice on the mat and preparing a meal in the kitchen. Its finding the balance that works, always a journey of discovery.

After over 25 years in the mainstream catering industry, I have spent the past 4 years refining and defining my work as a retreat chef. Bringing together the practice of yoga with the art of cooking, I try to bring a level of subtlety, depth and sensitivity that allows others to feel supported and nourished.

The food that I offer is much more than ‘healthy or ‘clean’ eating and the yoga I love is more than simply asana or physical movement. Through both, I am always looking for balance and harmony, integration on all levels and a quality of being that is calm, fluid and centred.

I have started to cook at many different retreats and enjoy the challenge of a new kitchen, differing needs and sharing the love of plant based foods that are nourishing , fresh, seasonal, abundant and healing. A fabulous recipe that I love to do is Squash Bread.

Recipe

INGREDIENTS

  • 1 x squash
  • 120g flour
  • 1 heaped TBSP ground flaxseed
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp malden salt
  • ½ tsp dried oregano
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • Loaf tin

INSTRUCTIONS

Honestly, this recipe is fool-proof, with just a few simple ingredients and a loaf tin needed, you’ll be dining on squash bread all week long.

1) Cut the butternut squash in half, remove seeds and cut into quarters. Roast in the oven for 30-40 minutes until completely soft.
2) Scoop the flesh into a bowl and discard the skin. Mash the squash with a fork and add the rest of the ingredients. Bring together as a dough and tip into a lined loaf tin. Sprinkle with some extra seeds and bake in the oven for 30-40 minutes, you can tell it’s done by placing a clean knife in the centre, if the knife comes out clean it’s go to go.
3) Remove from the oven and allow to cool. Slice and serve with whatever toppings take your fancy. We can recommend hummus, roasted onions and cherry tomatoes.
4) Enjoy x