Griffins Hill Retreat yoga and food blog

A blog about Iyengar yoga, organic food, and cooking.

Beat the winter chill with my spicy chickpea soup

Beat the winter chill with my spicy chickpea soup

By Jane Gibb

Nothing beats a hearty soup in winter for dinner or lunch.  My spicy chickpea is very simple to cook and it will keep you deliciously full.

You might be surprised to learn that Australia is the second largest producer of chickpeas in the world. So you are guaranteed to find local Aussie produce for this dish.

Chickpeas are good for us and tasty as well. They are a great source of protein and dietary fibre. They are a good source of manganese and iron – both essential for healthy bodies. Plus they have low GI – great for stabilising blood sugar levels. Chickpeas get the healthy heart tick as they lower bad cholesterol.

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My five favourite kitchen implements

My five favourite kitchen implements

By Jane Gibb

 

Do you have kitchen implements you can’t live without? As a cook and a food lover I spend much of my time in the kitchen. My kitchen implements can be my best friend. Quite frankly I’m a little attached. 

 

The best utensils and equipment make cooking a joy. Personally, I love an artisan’s touch. So I search out implements that are the best in quality and design or handmade, where possible, locally produced and made with a ‘green consciousness’ in mind.

 

Here are my five favourites:

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How to spend less time getting your 10 serves of veggies every day

How to spend less time getting your 10 serves of veggies every day

By Jane Gibb

 

Ten serves, you ask? Yes, the rule of thumb on vegetables is changing. According to recent research by the Harvard School of Public Health, the indicators now suggest that we need to consume around nine serves (we just rounded it up for convenience) of fruit and veggies a day, with more veggies than fruit. (There’s a growing body of research to suggest that one piece of fruit a day is better for us than more). All up, that’s about five cups of veggies.

Of course, the question is how? 

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organic food ontario are the best choice for everybody, doesn't matter
Friday, 23 January 2015 18:43
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The Dunkeld bakery gets so Frenchy, so chic

The Dunkeld bakery gets so Frenchy, so chic

By Bridie Lee Walsh

 

A taste of France has arrived at Dunkeld Old Bakery thanks to new managers, Romain Cabrol and Sauvanne Bosson. Their French breads and pastries, such as baguette and chocolate croissants, are a hit with locals and visitors alike.b2ap3_thumbnail_10672063_833401270043334_6903166762983535002_n.jpg“Everything is handmade and baked every morning,” says Bosson, who is from the small village of Magescq near the Basque region in Southern France. “That’s what makes the difference.”

The French couple, who backpacked around Australia together three years ago, took over the bakery in March 2014 and have established a small, tasty menu of traditional French fare, plus some Aussie favourites like sour dough bread.

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The laziest lunch takes (luxurious) time and preparation

The laziest lunch takes (luxurious) time and preparation

By Jane Gibb

There’s no better way to celebrate the awakening of spring and the beginning of the alfresco dining season than a lazy lunch. 

My morning ritual of sun salutations welcomes the day ahead. Following my asana practice is when I think about preparing my lazy lunch. 

Spring is truly a captivating time of the year at Griffins Hill. Brilliant sunshine and clear blue sky, sparkling trees and our grand mountains promise to smile on our dining table. This is what draws me outside into the garden.

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Lovely evocative piece Jane
Thursday, 25 September 2014 14:57
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