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WELL BEING

Risotto with Zucchini and Tomato

Ingredients: Olive oil 1 onion, chopped finely Salt 1 cup Arborio rice Wineglass dry white wine 4-5 cups imitation chicken stock, or vegetable stock 1 can chopped/crushed tomatoes 2 zucchini sliced finely Squeeze of lemon Black pepper 1/2 cups fresh parsley chopped finely Method: Heat onion olive oil and salt in a heavy based pan and cook on a low heat until onion is translucent - you don't want the onion to get any colour, just to become soft and mushy. Add the rice and stir for another minute. Add the wine, turn up the heat and let it boil away to nothing. Add a ladle of the stock and stir until its disappeared. Repeat process until half of stock is gone, then add tomatoes, zucchini and lemon if desired. Continue to add stock and stir until rice is tender, but still has substance. Then add parsley and stir through. Serve as is or with cheezly or other cheese substitute if desired. Amber | www.intothesoul.com

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Martha Beck on Healing

This morning I read Martha Beck's thoughts on pain and healing and they resonated with me deeply Soullies. So I'm sharing with you; Martha reminded me that pain is as important a part of our life's journey as joy and happiness are. Her thoughts remind me of a lot of the words of a very wise teacher of mine. She once counselled me that if nothing else the pain we experience is our teacher. It enables us great compassion for all who cross our paths, allowing us great compassion and insight, connecting us to them and in so doing, connecting us to the circle of life, or universe. Our pain affirms our growth... and that of others. This is because the pain is itself a process, not an 'end' point. I love that!!! I hope it means something to you too, and here is what Martha has to say on the whole thing: “Emotional discomfort, when accepted, rises, crests and falls in a series of waves. Each wave washes a part of us away... Out goes naiveté, in comes wisdom; out goes anger, in comes discernment; out goes despair, in comes kindness. No one would call it easy, but the rhythm of emotional pain that we learn to tolerate is natural, constructive and expansive. . . . The pain leaves you healthier than it found

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A super good, super easy Pasta Salad

Ingredients for Pasta Salad: 310g small shell-shaped pasta 3 cloves of garlic 255g yellow cherry tomatoes, halved or quartered  255g red cherry tomatoes, halved or quartered 1 handful of black olives, pitted, chopped roughly 2 tablespoons fresh chives, chopped 1 handful of fresh basil, chopped, or if you're particular 'torn' 1 handful continental parsley, chopped ½ a cucumber, chopped Method: Chop up your tomatoes and cucumber and herbs, it looks nice if you keep them smaller than your pasta shells!! Bring pot of salted water to the boil. Add pasta and cloves of garlic, cook to al dente, you don't want mushy pasta salad. Drain, rinse in cold water, remove and keep garlic - it's for the dressing. Put the pasta into a bowl, don't over drain it. Add the tomatoes, olives, chives, basil and cucumber to the bowl. Dressing: garlic that you cooked with your pasta 4 tablespoons white wine vinegar, or to taste 7 tablespoons extra virgin olive oil sea salt and freshly ground black pepper Squash the garlic cloves out of their skins and crush.  Add the vinegar, oil and seasoning, combine well and combine (well) with garlic. Pour over salad, add salt and pepper to taste and add chopped parsley.... and feel free to make it your own -  add or substitute any of your favorite herbs to this pasta salad too.

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Wild Mushroom Pasta

This recipe is super delicious!! I love a good pasta, and this is definitely one of my favourites!! Ingredients: 1 onion 1 clove garlic Olive oil 2 handfuls of fresh thyme 1-2 small dry red chillies, crushed 600 grams mixed (wild, Japanese, interesting) mushrooms, torn Pappardelle Nuttelex 2 handfuls parsley, chopped Optional - feel free to add to this dish!! peas, asparagus, olives would all be delicious!! Method: Fry the onion, and garlic in olive oil until golden Add thyme, chillies, mushrooms Fry until all moisture is cooked away from the mushrooms Cook the Pappardelle in salted water as per packet, reserve a little of the cooking water to loosen the sauce later if required Remove the mushrooms from heat, season to taste, loosen with Nuttelex and cooking water Toss pasta with mushrooms, sprinkle with parsley, and vegan cheese (cheezly) if desired, then serve Amber | www.intothesoul.com

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Lentil Soup

My girlfriend wrote this recipe out for me about 20 years ago!! It's so good that I still have it, exactly as she wrote it, thankyou Erin!! Ingredients: 200g (1 cup) red lentils- washed 3 tbspns long grain rice - washed 3 tbspns chickpeas cooked 2 onions, peeled and chopped 1 carrot chopped 1 stalk celery chopped 4 cloves garlic chopped 2 long red chillies slit down the side (remove seeds for less heat) 1 litre vegetable stock or IMITATION beef-style stock 500 ml water 400 ml tomato puree (crushed tomatoes work too) 1.5 tsp ground cumin 1.5 tsp ground coriander 1 tsp fenugreek seeds - crushed salt and freshly ground black pepper Method: Okay so this is the easiest recipe in the world… put all ingredients in a big pot. Cover. Put on heat and bring slowly to boil. Simmer 40-45 minutes. Add more water or stock to loosen if desired. Serve sprinkled with parsley and hot crusty bread - yum! Amber | www.intothesoul.com

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Spicy Roast Pumpkin, Spinach & Olive Salad

Ingredients: 3 tablespoons olive oil ½ teaspoon ground cumin ½ teaspoon cayenne pepper sea salt freshly ground black pepper 800g pumpkin, cut into 2cm cubes 100g baby spinach leaves 20 Kalamata olives, pitted or Sprinkle with lightly toasted pine nuts (not both!!) Dressing: 1 tablespoon red wine vinegar 60ml extra virgin olive oil 1 French shallot, finely sliced (optional) Preheat oven to 220c. Place olive oil, cumin, cayenne pepper, salt & pepper in a bowl & stir to combine. Add the roast pumpkin & stir to coat. Transfer to a roasting pan & bake for 30 minutes, or until the pumpkin is tender & slightly caramelized. Whisk all the dressing ingredients together in a bowl until combined. Divide the spinach between four serving plates & scatter roast pumpkin, and olives or pine nuts over the top. Drizzle each with dressing. Amber | www.intothesoul.com

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Minestrone

Ingredients: 200 grams dried (mixed) beans cabbage leaves 2 potatoes 100 grams peas 200 grams fresh string beans 2 eggplant 2 zucchini 2 carrots a stalk of celery a slice of kale olive oil salt and pepper 250 grams pasta or rice seasonal herbs Method: Soak the beans overnight. Put in a pot of cold water and cook for an hour over moderate heat. This is the base of your soup. Add to this the vegetables, which you have cut up into cubes already. Also add olive oil, salt and pepper. Cook for 45 minutes, add extra water if needed. You don't want your minestrone to be too thick, you want it to be a soup. Add the pasta or rice and let cook whilst preparing the pesto. Pesto Ingredients: 6 cloves of garlic 2 handfuls of basil leaves salt 6 handfuls of cheezly/substitute parmesan if desired. I make my pesto without the cheese and its delicious 3 or 4 spoons of olive oil In a mortar combine the garlic, the basil and a little salt. Whilst pounding with a mortar add the nondairy parmesan and when it is all beaten into a paste, add some olive oil and mix it into a thick cream. Loosen further with some broth from the soup, and then just before serving stir the loosened pesto right thru the

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Vegan Risotto – Asparagus and Lemon

Ingredients Asparagus Vegan Risotto: olive oil 1 small onion, finely chopped 200g/7 ounces Arborio rice 125ml/4½ fluid ounces white wine litre - 1.25 litres hot chicken-STYLE or vegetable stock 400g/14 ounces asparagus, chopped salt and freshly ground black pepper 1 small lemon, zest and juice cheezly or other non-dairy cheese if you wish it  - btw you can make your own - its perfectly do-able Method: Heat the oil in a pan over a low heat. Peel onion and chop it finely. Allow the onion to soften in the oil, do not fry it. Stir in rice, coating the grains in the oil. Pour in the wine and allow it to reduce until all of it has evaporated. Slice the asparagus into 1 cm pieces. Keep the 'heads' whole. Blanche or steam them till just tender. Add a large ladleful of hot stock to the rice, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing. Stir the rice often, grating and squeezing the lemon as the rice is cooking. Do taste test!! The lemon can become overpowering if you're not careful. Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but

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Ask me?

Hi Soul-friends!! This page is exactly what it says it is - a place where you can ask me ... See one thing I’ve found on my ‘spiritual journey’ is that there really isn't enough support, guidance or literature out there for us!! It's slow work building a group of like minded people to talk to, or even finding helpful books to refer to. I don’t want you to feel like you're alone on this journey like I did. So if there’s anything I can do to help you, or provide you with some insight or guidance, I’m here; just ask. I am not the most experienced or wise person by any means, but sometimes just sharing experiences and feeling part of a network that understands you goes a long way to giving you what you need. Hopefully we will all be able to share our journeys and grow together, so please leave your questions here, and I will get back to you as soon as I can … xxx    

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Gandhi

Gandhi resonates with me probably more than anyone else ... (at least for now!!) Here are some of the messages he left us - imagine how empowered you'd be if you took them all on board : Be the change you wish to see in the world What you think, you become Where there is love, there is life Learn as if you’ll live forever Your health is your true wealth Have a sense of humor Your life is your message Action expresses priorities Our greatness is being able to remake ourselves Find yourself in the service of others Amber | www.intothesoul.com

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Listening is an act of Love

[dropcap]L[/dropcap]istening seems to be a more challenging activity than ever these days, and feeling listened to (even by your significant other) a rare experience also!! In my life there are so many distractions - emails, phones, tv, radio, alarms, reminders, children and pets tugging at my focus. Not to mention my internal dialogue that goes a million miles an hourand wants to start critiquing everything that is being said - mean/nice/good/bad, angry/insulting??happy, sad/positive, agree/disagree .... blah blah blah it all gets in the way. I have to remind myself to let it all go and just listen, and not just to the words, to the state of mind of the speaker as well,as its not just the words that tell us what they are experiencing. When you really listen to someone it means that the person you are listening to is more important at that moment than any other need, opinion, motivation or preoccupation you might have. That person is, for that time, the center of your attention and of your universe, and possibly that is the greatest form of love and validation that you can give them, it says you matter, you make sense, and I care... and really that is the core of what they were after when they came to talk with you in the first place. They wanted to be accepted

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