A Recipe from Sarah
v.26 | And one from me too.
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
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:
Slice bread into 1cm thick slices and toast.
Spread each slice with goat cheese.
Top with a handful of fresh grapes, chopped rosemary and chives.
Drizzle with olive oil, honey, a squeeze of lemon juice and a sprinkle of sea salt.
Headings and illustrations for Yogafolk are by Leah Tumerman and Chelsey Dyer.
