Mediterranean blue, Camino, little garden & recipes

I’VE BEEN ENJOYING the English summer this week, especially yesterdays Mediterranean blue sky. No longer just a dream in my mind, but actually out there on the other side of my window, deep, clear, dazzling and, blue. All things change and It is perfect. Next week I go and visit my sister in Spain for a week. It’s the first time I’ve been, and I’m looking forward to getting to know the sky there, the sun, and everything. I wonder if it will be a different type of blue, and if it will feel different there.

I have always wanted to travel, but for various reasons didn’t leave the U.K. until my 50th year. What a treat that was. Paris my first experience, and the Catalan Pyrenees my second. At the end of my stay at the project in the Pyrenees I walked the Camino de Santiago, from Logrono. It took me four weeks and was magnificent. One day I will do it again.

There is something so deeply peaceful about just putting one foot in front of the other with nothing to think about. Body flowing to a constant, gentle rhythm of limbs as they move back and fourth. At peace with themselves.

Initially I walked with the intention of getting somewhere, but by the end of the first week that fell away and there was no forcing anymore. Just a quiet, steady, ebb and flow. Arms and legs moving this way and that. Heart beating to a steady beat. Distant thoughts dropped away without ever really having taken hold, as early morning became afternoon and the heat of the sun shining down said, time to stop now. And I did.

The afternoons drifted into early evenings that wrapped me in the company of others on the trail. We drank wine and ate food to the gentle lapping sounds of people’s laughter, warm and mellow, as everyone basked in their days adventures. It’s hard to describe how deeply refreshing, peaceful and invigorating walking a pilgrimage route is. I have stories I will tell as the weeks ripple by across this years summer.

Little garden out back

I’ve just been watering the little shared garden out back. Full of wonderful foods growing. Leeks, radishes and lettuce to pick. Tomatoes, cucumbers, coriander, beetroot, sweet corn, beans, courgettes, winter squash, figs, peppers, potatoes (one is called purple rain and I’ve never grown it before), mints, and other herbs, all coming on nicely. And, my window boxes are full of parsley ready to pick, calendula growing well, red spring onions just appearing along with wild rocket and some little gem lettuce.

So much of the food in the little garden out back has been grown by my neighbour in the flat below, he has created a great approach to doing this over the years. I’m also going to get involved with a community food and forest garden at a farm in the city. I love this time of year.

I'd love to know if you grow food, whether you have tips, or would like some. Perhaps you will leave a comment.

Joy dots

Robin singing his way to bed

Deep blue skies

Gentle breeze

Turquoise throw

Supper

Raw cheese

More soft squidgy dates

Smell of water on earth

Pine cones

Kindness

Young pattering feet

Children giggling

Peonies

The smell of fresh mint

Generosity

Recipes

Here are the first two recipes from the picture at the top of this post, I’ll post the others over the next couple of weeks. All simple dishes you probably know, but it’s fun to share.

Beetroot & coconut soup

If you know your Ayurvedic constitution the combination of beetroot and coconut is just perfect for pitta types. But if you don’t or you are not a pitta type, don’t let that stop you from enjoying this soup. With Ayurveda it’s all about leaning towards the foods that balance you, unless you are not well or needing to correct an imbalance. In that case, eating foods that balance your constitution is important. It is a very simple recipe where I have blended the raw beetroot with water to cut down on the cooking time.

Ingredients (per person)

• 1 cup chopped raw beetroot

• 1 cup water

• 1/4 cup shredded coconut

• 2 tablespoons coconut oil

• 1/2 inch grated fresh ginger

• A couple of pinches of black pepper

• Rock salt to season

• 1/4 fresh lime

Method

Blitz the beetroot with the water then simmer this with the other ingredients (not the lime) for about 20 minutes. Serve with the lime for people to add as they choose.

Porridge with figs and almonds

This porridge is one of my all time favourites, and absolutely perfect for Vata types. Fine for pitta types but I would make it with coconut milk. A little too sweet and heavy for kapha types. Here’s a link to a good Ayurvedic quiz to get an idea of your constitution. Vata types can still benefit from eating warm whole grain porridge in the summer, but pitta types do better with overnight oats during the warmer months.

Ingredients (per person)

• 1/3 cup oats groats (whole oat grain)

• 8 times milk to grain

• 1 apple

• 1/2 teaspoon cinnamon

• 1 fresh fig

• 1/2 cup toasted flakes almonds

• 1 tablespoon maple syrup

Method

I make this in a slow cooker overnight, it’s a lovely way to wake up in the morning. You feel ahead of the day. You could also use your oven on low. If you would like a vegan option, swap the milk for water and just before eating add light tahini.

Put the first five ingredients in your slow cooker or oven dish to cook overnight. In the morning add the other ingredients. Real comfort food. Decorate with extra fresh fig if you have some.

And now, just because it’s beautiful…

Photo by Petra – pixaby

I’d love to hear what you find beautiful – telling people is a great way of exercising those positive neural networks! Perhaps you will post a comment.

Till Sunday, warmest wishes,

Lucy x