Pacific Punch Smoothie


Just look at the photo and the ingredients: do we need to say how delicious and simple this is?? 




Raw fruit tart

Simple, scrumptious and sugar-free!


Delicious Khitchari

With thanks to The Ayruvedic Institute for this delicious recipe.

Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. Please note the options below for some alternatives.


1/2 cup basmati rice

1 cup mung dal (split yellow)

6 cups (approx.) water

1/2 to 1 inch ginger root, chopped or grated

a bit of mineral salt (1/4 tsp. or so)

2 tsp. ghee

1/2 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. whole cumin seeds

1/2 tsp. mustard seeds

1/2 tsp. turmeric powder

1 pinch Asafoetida (Hing)

Handful fresh coriander leaves

1 and 1/2 cups assorted vegetables (optional) -  such as zucchini, asparagus, sweet potato 

For Vata or Kapha constitutions: add a pinch of ginger powder

For Pitta: leave out the mustard seeds



Pear and Walnut salad

Written by Gitam Garden

Preparation time 5 minutes

Serves 4


  • 100gm baby spinach leaves
  • 100gm snowpeas
  • 2 ripe pears
  • ½ cup lemon juice
  • 1 cup walnut halves
  • 1 tablespoon rice bran oil
  • 1 teaspoon sesame oil

Rhubarb Delight

Written by Gitam Garden

Preparation time 30 minutes - Serves 2

On a recent trip to Tasmania I was presented with a large bunch of fresh rhubarb, which inspired a delicious breakfast to eat on the verandah overlooking the ocean.


  • 1 bunch rhubarb
  • 2 sweet apples
  • 1-2 teaspoons agave syrup
  • 2 bananas
  • 4 apricots, nectarines or peaches
  • 1 cup yoghurt
  • 1 cup toasted muesli or chopped nuts, reserving a few whole nuts for decoration

Toffee Banana Poppyseed Cake

Written by Gitam Garden

What to do when you can’t decide between two of your favourite cake recipes for a celebration?  Combine them of course!

¾ cup poppyseeds
1 cup milk
1 cup water
1 cup brown sugar
¾ cup rice bran oil
½ cup soft brown sugar
2 cups plain flour
½ cup almond meal
1 teaspoon baking powder
1 teasppon bicarbonate of soda
1 teaspoon vanilla extract
4 ripe bananas


Cauliflower and tomato curry

Written by Gitam Garden

Cauliflowers are cheap and plentiful at the moment, and they are so rich in anti-oxidants and other health-giving properties. Lightly browning the cauliflower before cooking it in the curry sauce really helps to bring out the flavour.

1 cauliflower, broken into florets
2 tablespoon oil or butter
2 teaspoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon oil
1 teaspoon hing
1 teaspoon turmeric
1 tablespoon chopped mild red chilli
1 teaspoon garam masala
1 teaspoon salt
3 large tomatoes chopped
1 cup grated pumpkin


Pear Upside-down cake

Written by Gitam Garden

Pears are ripe and delicious at the moment! Here's a yummy desert, with ginger and cinnamon to warm you on a cold winter's night.

4 ripe pears
2 teaspoons ground cinnamon
½ cup plus 2 tablespoons soft brown sugar
½ cup rice bran oil
½ cup plain flour
1 teaspoon baking powder
2 teaspoons bicarbonate of soda
1 – 1 ½ cups ice water
1 tablespoon finely grated fresh ginger



Vata Nourishing Dhal

Written by Gitam Garden

Preparation and cooking time 30 minutes
Serves 4

Vata characteristics are dryness, coolness, roughness, lightness and constant motion, and to restore balance to Vata dosha its good to include, smooth, heavy liquid foods with sweet, sour or salty tastes such as soups or dhals in your diet. Mung beans, split dhals, red or green lentils are all ideal vata foods, especially when flavoured with spices, cooked with chopped vegetables and eaten with basmati rice. Here is a basic dhal recipe.

The three ayurvedic tastes that help balance Vata are sweet, sour and salty. Carrots, asparagus, tender leafy greens, beets, sweet potatoes and zucchini are the best vegetable choices. They become more digestible when chopped and cooked with Vata-pacifying spices. Vegetables can be combined with grains or legumes for satisfying one-dish meals. Basmati rice is also ideal for balancing Vata.


Fresh Fruit Salad with Toasted Nuts

Written by Gitam Garden

The perfect summer breakfast: light, delicious, temptingly beautiful.

Fresh Fruit Salad

Simply cut into cubes the most mouthwatering fruits you can find: mango, peach, nectarine, banana, papaya, grapes, kiwifruit etc. Allow about 1 cup of mixed fruits per person. Arrange in a bowl, add yogurt to taste, and sprinkle on a spoonful of currants.
To add some protein to this dish, add a tablespoon per serve of toasted goodies.

Syndicate content
  • Freshwater Studio Timetable
  • Evolve Yoga Festival
  • Bali Spirit Festival
  • Yoga Australia
  • Yoga Australia
  • Yoga teachers
  • Teacher Trainings
  • Interviews
  • Cert IV Teacher Training
  • Level 1 Intensive
  • Yoga Retreats