Turmeric, lemon and ginger chia pots

It has been a while since I shared in this online space. There are many reasons but one primary: motherhood – and the immense limitations it puts on one’s spare time; added to that, a (sleep-deprived) struggle for daily structure and a deep and ongoing dive within as this journey toward the true self propels me forward on various paths of self inquiry and reflection. From time spent in nature and with family, to deeper ceremony and prayer, it has been a strong period of expansion, re-evaluation and growth as I settle ever deeper into the role of Mother, and simply hold space to allow this little being to grow and develop and learn in leaps and bounds each day… myself alongside him. Ben (who I must credit with the creation of this pic and also the beautiful ceramic bowl on the right which I will forever adore) has been so wildly supportive of us both and together we are really learning what it means to consciously co-parent. And among it all has been the ongoing teaching that it is ok to step back, it is ok to make space for this time of being rather than doing; I have discovered that in fact it requires tremendous courage to allow oneself to keep quiet, disappear a little, and trust that even when truly stepping away from this crazy digital pace, no matter how fully of briefly, all will flow with abundance and ease. It seems like in this online age, a fragile part of our consciousness has learned that if we stop posting and sharing and creating, we cease to exist somehow… and yet it is in the in between spaces that we really allow ourselves to rest, refine and move forward with authenticity and fresh energy.

And so, babe in bed and sleeping sound, here I am. And happy to be typing away as I think about what to make for dinner and revel in the sweet excitement of our upcoming women’s retreat this weekend.

I wanted share this delicious recipe because it comes from one of my dearest sisters, Jayne Goldheart, whose support with Sasha and general life admin these last few weeks has been so welcome. Jayne is a woman of many talents and aside from her beautiful female Sisters of the Wild gatherings, she is also a fantastic cook and – having spent many years as a vegan – darts around plant-based food with a natural skill and confidence that show up in the magical dance of flavours present in every bite and mouthful. She would disagree but modesty is her thing.

The ingredients are simple and strong, ensuring we pack in powerful anti-inflammatory and antioxidant compounds alongside healthy omegas and beneficial plant-based fibre. Both chia and walnuts are excellent vegan sources of anti-inflammatory omega 3, which is best obtained from wild coldwater fish, but those on plant-based diets would do well to eat plenty of both of these. I have added an optional pinch of black pepper: this is because it makes the anti-inflammatory compound in turmeric, curcumin, up to 200 times more bioavailable and can be hugely beneficial; if you use a little you will hardly taste it.

Belying Jayne’s natural skill, the recipe is vague and formed from intuition as opposed to perfect measurements; it encourages us all to get a little braver in the kitchen and throw it all in. After all, no one knows better than us how we like things, so enjoy the pleasure of tasting as you go and play around with proportions.

With love, x

Makes 3 large portions, or 4 smaller ones

Ingredients

Two thumbs fresh ginger, washed (and peeled if not organic)

Two thumbs fresh turmeric, washed (and peeled if not organic)

Zest and juice of 2 unwaxed lemons (well washed)

1 tin coconut milk

A pinch of black pepper (optional)

1/2 tsp vanilla paste or essence

1 cup chia seeds

3 tbsp dairy-free coconut (or natural Greek) yoghurt

1 tbsp coconut palm sugar (or more to taste)

A handful of chopped walnuts to garnish

In a high speed blender, pulse the lemon juice, turmeric, optional pepper and ginger (you may need to add a little of the coconut milk to bulk up the volume depending on the size of your blender. Make sure to use as little as possible as it tends to separate when blitzed at a very high speed).
Pout the mixture into a bowl and add the coconut milk, lemon zest, vanilla, and coconut palm sugar. Mix well before stirring in the chia.
Place in the fridge to set for at least ten minutes, before serving with a dollop of coconut yoghurt and a sprinkling of walnuts. Depending on preference, you may wish to add more chia for a firmer texture, or a little water / extra plant-based milk for a creamier consistency.
Store in the fridge for up to two days.

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