yogafolk

Share this post

A Recipe from Sarah

www.yogafolk.blog

A Recipe from Sarah

v.26 | And one from me too.

Erica Morton Magill
Dec 16, 2022
1
Share this post

A Recipe from Sarah

www.yogafolk.blog

Hiya Yogafolk,

Even if this time of year is emotionally care-free for you (please send your therapist’s name and number if so), there is a sense of compacted-ness, and intensity that surrounds the holidays and year’s end. Like we’re trying to squish and squeeze a year’s worth of work and joy into the droplet of time that’s left, and honestly? I just want to share a good meal with friends and lay the eff down.

In that spirit, I’ve collaborated with Sarah Campbell, another Substack yogi, to bring you two recipes from across the globe - one for spring that I crafted for her in Australia, and one for fall (edging winter), that she devised for those of us in the Northern Hemisphere.

Sarah focuses her yoga teaching on the practices of rest and nurturing, and is a calming, reassuring guide in both her recipes, and in her teachings. Below you’ll find her Feed the Yogi Autumn Toast, as well as a link to my Herbaceous Spring Salad.

Yours in nourishment and rest,

Erica



“After our morning yoga sessions, my lovely guests make their way to the veranda of our old family beach house - it's been in my family for generations - for a shared brunch. 

I like to serve wholesome, seasonal food that nourishes body and mind. A lot of the time, my guests are mothers, busy career women or care for their own elderly parents, so to spend a weekend away moving slowly and mindfully, resting and being served nourishing food is just what they desire. This is one of the brunches I served one Autumn yoga weekend. It is another recipe to treat ‘intuitively’. Use another fruit if you don’t have grapes. Peaches and nectarines or pears work well. Use different herbs too - parsley and mint are great options.”

— Sarah Campbell

Feed The Yogi Toast
2.33MB ∙ PDF File
Download
Download

Ingredients:

  • A fruit and sourdough, or simple rye bread

  • Fresh grapes

  • Goats cheese

  • Rosemary sprigs

  • Chives

  • Olive oil to drizzle

  • Honey to drizzle

  • Lemon to squeeze over

  • Sea salt to taste

Process:

  1. Slice bread into 1cm thick slices and toast.

  2. Spread each slice with goat cheese.

  3. Top with a handful of fresh grapes, chopped rosemary and chives.

  4. Drizzle with olive oil, honey, a squeeze of lemon juice and a sprinkle of sea salt.


Read the full story at Sarah’s Substack, and download the PDF below.
Sarah Campbell yoga
Different ways to rest, and a herbaceous Spring Salad, thanks to Erica from Yogafolk
Artwork by Pamela Jaccarino via Pinterest Hello there, I hope you’re well. I’m sorry it’s been a little in between emails lately, although I’m sure you can relate to the busy feeling this time of year often brings. On that note, I wanted to share the idea of resting in different ways. The festive season can be really fun and joyful, but it’s no secret tha…
Read more
4 months ago · 2 likes · 1 comment · Sarah
Herbaceous Spring Salad
35.4KB ∙ PDF File
Download
Download

Headings and illustrations for Yogafolk are by Leah Tumerman and Chelsey Dyer.

Share this post

A Recipe from Sarah

www.yogafolk.blog
Comments
TopNewCommunity

No posts

Ready for more?

© 2023 Erica Morton Magill
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing