Anna Shepherd's Raw Asparagus & Lemon Spaghetti

We are approaching asparagus season at the end of April, so what better time to share another delicious recipe from Anna Shepherd’s upcoming book Love Vegetables. This is a super fresh and zingy recipe with lemon, chilli and asparagus ribbons - spring time heaven!

TIMINGS: 30 MINUTES

SERVES 4–6

Ingredients

• 2 bunches of asparagus (about 800g/1¾lb in total)

• 2 small unwaxed lemons

• 6 garlic cloves, finely sliced

• Large bunch of parsley (about 100g/3½oz), leaves and stalks separated

• 500g (1lb 2oz) spaghetti

• 6 tbsp extra virgin olive oil

• ¼ tsp dried chilli flakes

• Finely grated Parmesan cheese

To serve

Salt and pepper

Disclaimer: this calls for spanking fresh asparagus. A good freshness test is whether the spears are firm with tightly closed tips; if they bend easily, it will be impossible to peel them into ribbons, so you’d be better cooking them in 3cm (1¼in) pieces to stir through the pasta instead.

Trim the tough ends from the asparagus by cutting 2cm (¾in) off the base. Trim more if the base of the asparagus feels dry and looks fibrous. Use a vegetable peeler to peel the asparagus spears into thin ribbons into a large bowl.

Fill a large saucepan with water and add a tablespoon of salt. Place on the hob to come to the boil. Meanwhile, cut 5mm (¼in) off both ends of one of the lemons. Discard the ends and finely slice the trimmed lemon into thin rounds, removing any pips as you go. Very finely chop the lemon rounds, almost to a paste, then set aside in a small bowl with the garlic. Finely chop the parsley stalks and add them to the lemon and garlic.

By now the water for the pasta should have come to the boil. Tip in the spaghetti and cook for 8 minutes, swirling the pasta so it doesn’t stick. While the pasta is cooking, heat 2 tablespoons of the oil in a small frying pan over a medium heat.

Add the lemon and garlic mixture to the frying pan, along with the chilli flakes. Fry, stirring occasionally, until the garlic is just beginning to turn golden and the ingredients in the pan are intensely fragrant, about 4 minutes. Roughly chop the parsley leaves. If your asparagus isn’t firm or fresh enough to peel into ribbons, add the 3cm (1¼in) pieces of chopped asparagus to the pasta to boil for 3 minutes.

After the pasta has been cooking for 8 minutes, ladle 350ml (12fl oz/1½ cups) of pasta water into a jug. Drain the spaghetti, then immediately return it to the saucepan along with the prepared asparagus, parsley leaves and 250ml (9fl oz/1 cup) of the pasta cooking water. Off the heat, quickly use tongs to turn the asparagus and pasta together until the asparagus loses its perkiness. Add the garlic and lemon mixture to the pasta along with a good grind of pepper and stir to combine. Cut the remaining lemon in half and squeeze over the pasta. The liquid in the pan should create a silky, emulsified looking sauce. If not, add the rest of the pasta cooking water and continue to stir until the pasta looks glossy and creamy.

Divide the pasta between warm bowls and drizzle over the remaining oil. Grate over a generous snowfall of Parmesan just before serving.

Variations

Slice 400g (14oz) mangetout (snowpeas) into ribbons to toss through the pasta instead.

Love Vegetables is available from April 4th, order here.

Anna Shepherd's Holiday Broccoli

Anna Shepherd is a friend of mine and the Yoga Brunch Club and she is about to release her first book Love Vegetables, which is overflowing with recipes that champion veg. We are lucky enough to have a sneak peek into some of the really amazing recipes that Anna has created, with this amazing Holiday Broccoli, where you marinate the broccoli and then grill for a delicious charred taste.

You can pre-order Love Vegetables now.

Photography Liz and Max Haarala Hamilton

“This smoky broccoli is inspired by a dish I ate at The Pot Luck Club in Cape Town. I think the broccoli must have been cooked over a wood fire, and it was the best thing I’d eaten all holiday. Marinating the broccoli in yoghurt tenderises it before cooking, and tempers its bitter sulfurous character, too. I serve rice noodles alongside to make a complete meal.” Anna Shepherd

TIMINGS: 45 MINUTES

SERVES 4

For the broccoli

100g (3½oz/scant ½ cup) Greek yoghurt

1 garlic clove

1 tsp curry powder

500g (1lb 2oz) broccoli

Salt

For the spicy peanut sauce

2 banana shallots, roughly chopped

1 red chilli, deseeded and roughly chopped

1 green chilli, deseeded and roughly chopped

4cm (1½in) piece of ginger, peeled and roughly chopped

2 garlic cloves

6 lime leaves

2 tbsp coconut oil

2 tsp medium curry powder

1 tbsp soy sauce

5 tbsp smooth peanut butter

2 tsp fish sauce

2 tsp honey

Juice of 1 lime

For the noodles

200g (7oz) rice noodles

1 tbsp toasted sesame oil

2 tsp soy sauce

1 tsp black sesame seeds

To serve

Toasted peanuts, roughly chopped

Coriander (cilantro) leaves

1 lime, cut into wedges

Method

Mix the yoghurt, garlic and curry powder together in a large mixing bowl, then season with 1 teaspoon of salt. Cut the broccoli into generous bite-sized florets. Peel the stalk, then cut it into rough 2cm (¾in) cubes. Transfer the broccoli to the bowl with the yoghurt mixture and toss to combine. The broccoli can be marinated up to 6 hours in advance, or at least while you get on with the rest.

Blitz the shallots, chillies, ginger, garlic and lime leaves together with a pinch of salt in a food processor until a paste forms. Melt the coconut oil in a small saucepan over a medium–low heat and scrape the chilli and shallot mixture into the pan. Cook, stirring regularly, for 5 minutes, until the mixture seems to firm up, having lost some of its liquid, and is intensely fragrant. Remove from the heat and stir in the remaining ingredients, adding 100ml (3½oz/scant ½ cup) of warm water to loosen the mixture. Taste and adjust the seasoning.

Preheat the grill (broiler) to high. Spread the broccoli out on a large roasting tray in an even layer. Cook under the grill for 10–12 minutes, removing the tray every couple of minutes to turn the broccoli so that it cooks evenly. Remove from the grill when the broccoli is tender and charred in places.

Cook the noodles according to packet instructions. Drain, and while still warm transfer to a mixing bowl and toss in the sesame oil, soy sauce and sesame seeds to coat.

To serve, divide the noodles between warm bowls and top with broccoli. Drizzle a couple of tablespoons of sauce over the top and sprinkle with toasted peanuts and coriander. Serve with lime wedges for squeezing over.

You’ll end up with more peanut sauce than you need, and although I could eat it by the spoonful, it’s better deployed to liven up dishes down the line (it will keep covered in the fridge for up to a month). Try it drizzled over grilled chicken, tossed through a rice salad with fresh herbs and spring onions (scallions), or alongside steamed greens.

Love Vegetables by Anna Shepherd, £20 White Lion Publishing, available to pre-order now.

Betty Espresso for International Women's Day

Each year, in celebration of International Women’s Day, Extract Coffee Roasters releases a limited edition espresso called Betty. Betty is all female grown and produced, which highlights the experiences of female coffee farmers, serving as a powerful symbol of inclusivity and global female empowerment.

Gender inequality remains a challenge in the coffee supply chain. Despite playing a significant role in coffee farming, women continue to come up against barriers.

Women in coffee growing countries are disproportionately impacted by gender inequality. Women are often responsible for the planting, picking and sorting of the cherries (did you know the coffee plant is a fruit tree that produces cherries and coffee beans are actually the cherry seeds?) This is skilled work; pickers need to choose the ripest cherries,and pick carefully so as not to damage the plant. 

Higher quality coffee can be sold for a significantly higher price so a skilled eye and meticulous attention to detail at this stage makes a big difference to the final price the coffee will sell for. Farm Africa says that 72% of profit is added by women through the post-harvest handling.

However, higher earning potential sits in the grading & dry processing, marketing and selling of coffee. This part of the supply chain is dominated by men. 

For this year’s Betty, Extract have sourced a washed espresso from the Terra Rosa programme in Huila, Colombia, a regional blend from 40 female smallholders. Known as the birthplace of speciality coffee in Colombia, Huila is full of rich volcanic soil and the perfect coffee growing environment. It’s here that the amazing Terra Rosa Women’s Project operates.

Working as a coffee farmer is a tricky place to be as a female in Colombia. Challenges include lack of access to funds, time and space. The Terra Rosa is a family run coffee sourcing programme that creates a safe space for these women to get together and support each other, giving them a mechanism to be able to sell their coffee and have something to be extremely proud of. As well as this, Terra Rosa also organises cuppings to continue to educate and promote increased quality in the coffee they grow.

The women’s group “Terra Rosa” is part of the Mastercol-Candelaria’s Coffee Entrepreneurs project, which seeks and makes visible the different women coffee groups that exist in Colombia to facilitate access to a sustainable market through a transparent and economically more profitable trading of their coffees and complementary products.

So let’s raise our cups to Betty and to a future where every woman in coffee has the opportunity to thrive. On International Women’s Day (9th march) we will be hosting an event at Extract’s Roastery in Bristol, where we will start the morning with yoga, then taste and learn about this year’s Betty Espresso, then sit down to a delicious brunch from Burra.

For tickets to out International Women’s Day event, click here.

For more information and sources, head over to the Extract website.

Nettle Spanakopita

IMAGE: BBC Good Food

It doesn’t always feel like it at the moment, but spring is on it’s way! This means an abundance of beautiful spring veggies and nettle season.

Nettles are a great (free!) alternative to spinach, putting a British twist on this Greek favourite. Check out this recipe from BBC Good Food for some Easter cooking inspo…

Ingredients

• 150g nettle leaves

• 100g butter, 25g solid, 75g melted

• 200g feta, crumbled

• 50g parmesan, finely grated

• 1 lemon, zested and juiced

• 1 egg, beaten

• grated nutmeg

• 7 sheets filo pastry

• 1 tbsp sesame seeds

• green salad, to serve

Method

• STEP 1

  For the filling, wash the nettles well but don’t drain them too thoroughly. Heat the solid butter in a large frying pan. When it’s sizzling and has turned a nutty brown, add the nettles and cook for about 6 mins until wilted. Leave to cool.

• STEP 2

  Using a tea towel, squeeze as much liquid out of the nettles as you can, then roughly chop and tip into a bowl. Mix in the feta, parmesan, lemon zest and juice, about two-thirds of the egg and some nutmeg, and season generously. The filling should be loose but not sloppy.

• STEP 3

  Heat oven to 200C/180C fan/gas 6. To assemble the spanakopita, lay three sheets of filo end-to-end on your work surface, overlapping by about 5cm. Brush each piece with melted butter and top with three more sheets, then brush with more butter and add the final sheet to the middle for extra support. Spoon the nettle mix along the edge, about 2cm wide, and tuck over the short ends to stop any filling from coming out. Roll the pastry into a long sausage shape. Starting with one end, roll up the sausage into a spiral shape about 20cm wide. Put the spanakopita in a shallow round pan, like an ovenproof frying pan, if it fits. If not, slide it onto a buttered baking tray.

• STEP 4

  Brush the pie liberally with the remaining egg and scatter with the sesame seeds. Bake for 40-45 mins or until golden brown. Leave to cool until just warm, then serve in slices with a peppery salad.

Winter Panzanella with Cauliflower, Radishes and Anchovies

IMAGE: The telegraph

Do you ever find yourself at a loss of what to cook in winter? You want something warming and wholesome but also something healthy that will leave you feeling your best.

That’s where the winter salad is such a winner for me! Delicious, nourishing, comforting and fresh!

Check out this one from BBC Good Food - panzanella is a great way to use up bread that’s past it’s best, and this recipe has crunchy radishes, salty anchovies and sweet raisins.

Ingredients

• 1 cauliflower, broken into florets

• 100ml extra virgin olive oil

• 250g good bread, such as sourdough or ciabatta

• 2 red chillies, halved, deseeded and finely chopped

• 4 garlic cloves, finely sliced

• 8 anchovies, finely chopped

• 35g raisins, soaked in just-boiled water and drained

• 1 tbsp capers, rinsed of salt or brine

• 4 tbsp roughly chopped flat leaf parsley

• 5 radishes (preferably French breakfast radishes), finely sliced

• 1 tsp white balsamic vinegar or white wine vinegar

• juice of ½-1 lemon

Method

STEP 1

Steam the cauliflower until it’s just tender (be careful not to overcook it), then set aside.

STEP 2

Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it’s easier) until it’s golden all over – each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn’t get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.

STEP 3

Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.

Yoga Nidra recording to help you make space to rest

Is the busyness of December starting to kick in for you?! Or maybe it’s just all feeling like a lot for you at the moment.

Many of us feel depleted and a little frazzled by the end of the year. Nature is slowing down – it’s preparing us for rest – but for many of us it’s the opposite right now – we have a LOT to do this time of the year. And that’s why it’s so important for our mental and physical health to have a regular practice of making time to rest – which is why Yoga Nidra is so brilliant.

Yoga nidra can be done lying down or seated, and you don’t need a yoga mat. 

If this is your first time practicing, I would recommend finding somewhere quiet to sit or lie down comfortably, grab a blanket and some cushions, or even better get into bed and dim or switch off the lights.

I took part in a beautiful three day training in 2020 with Melanie Cooper and Jennie Wadsten and developed a deeper fascination and love for the practice. This is yoga nidra pratice inspired by one of Jennie’s scripts.

Try this Yoga Nidra (20 mins long), click the link below to listen.

Christmas gift list... struggling for ideas? Save this one

Here is a round up of gorgeous brands that I love - local Bristol based companies or brands that I have had the pleasure of working with this year, perfect for pressie ideas and everyday essentials…

Beauty & Wellness

MOA- Magic Organic Apothecary
You may recognise MOA’s dreamy bath salts from my event and retreat goodie bags - I love this brand!

Jane Scrinver
Because we all want to have beautiful, glowing and healthy skin.

Breathe & Be Incense
Beautiful products, that smell delicious.

Sunshine and Snow

Hidden in north Devon, this shop sells online and is FULL of treasures from homeware to beauty and clothes.

Food & Drink

Because sometimes the best presents are the edible ones right?

Extract Coffee
A coffee subscription would make a brilliant gift, if you’ve been on a Yoga Brunch Club Retreat you will of sampled how good it is.

Joe’s Tea
For the tea lovers in your life, i would recommend trying the Spiced Chai Roobios

Pentire
There are a lot of alcohol free options out there now, but this is one of my favourite.

Espresso Martini
This so good, a perfect stocking filler

Godminster Cheese

This truffle cheddar is unreal and you can buy along with a mini port in a gift set.

Yoga & Experiences

Willow Yoga
The most beautiful printed mats. Ever.

The Wave
This place is awesome, I cant recommend it enough.

Yoga Brunch Club Voucher
I had to include this one as it makes a great present (and is valid for 12 months)

I’ll keep adding to the list each year, but hopefully this brings you some inspiration and new ideas.

x clem

Winter Salad Recipe

Elise Briccolani’s roast squash, kale, chickpea, soused onion and feta salad

Food over the festive period doesn’t have to leave you feeling overly full. This winter salad recipe is quick and easy to put together and can be paired with loads of dishes - YUM!

INGREDIENTS 

• 1kg squash/pumpkin

• 400g kale 

• 240g chickpeas (1 tin drained weight) 

• 200g feta 

• 150g yoghurt 

• ½ clove garlic 

• Splash of olive oil 

• 1 ½ tbsp fennel seeds

• 1 tsp Aleppo chilli 

• 5g mint leaves (garnish)  

• ½ lemon juice 

• 1 tsp smoked paprika 

Soused onions 

• 100g (1pc) red onion 

• 1 tsp honey 

• 1 tsp salt 

• Approx 80 ml white wine vinegar (depending on what vessel you use) 

DIRECTIONS 

Soused onions 

To make soused onions you want to peel a whole red onion. On a mandolin, slice the whole onion to medium thickness, add to a bowl with 1 tsp honey and 1 tsp of salt and massage together gently. Wait about 20 - 30 minutes before splashing over some white wine vinegar. I used approx 80 ml but this will vary depending on what vessel you use. They will then turn pink. 

The salad 

Drain the chickpeas and toss in olive oil, add smoked paprika and a pinch of salt. Peel and cut the squash into wedges and lay on a roasting tray. Sprinkle the fennel seeds, chili and and toss in olive oil and season well. Roast at about 220 degrees till golden, cooked but holding their shape. In a pan add a splash of water and 50g butter. Pull the leaf off the steam of the kale and sauteed, turning regularly. Your aim is to cook but hold the shape.

Once cooled add ½ lemon juice. Season to taste. In a food processor, blend 80g feta, 150g yoghurt, ½ clove garlic, a splash of olive oil and pinch of salt and blend till you get a dip that you will be the base of this salad. 

To plate lay the whipped feta and yoghurt onto the platter, then the kale and then portions of the squash, sprinkle with chickpeas and repeat the process ending with the squash and some soused onions and use the feta leftover from whipping to crumble on top. Garnish with mint leaves. Drizzle with olive oil and season to taste.

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Pentire Non-Alcoholic Cocktail: Pentire x HOLM Rhubarb Gimlet

This is a seasonal twist on the traditional Gimlet, from plant based, non-alcoholic spirit maker Pentire (if you’ve been to a YBC Experience or Retreat this year, you will have tried one of their delicious creations!)

Ingredients

50ml Pentire Adrift
*25ml Rhubarb, lemon & rosemary syrup
Sprig of Rosemary
Dehydrated rhubarb

Garnish (optional)

Slice of Dehydrated rhubarb

Method 

Chill your chosen glass in the freezer. Add the Pentire, rhubarb syrup and the sprig of rosemary to a cocktail shaker along with ice and shake hard. Strain into the chilled glass and garnish with a shard of dehydrated rhubarb.

*How to make the Rhubarb, lemon & rosemary syrup

• 200g Fresh lemon juice

• 400g Caster sugar

• half a stem of Rhubarb, roughly chopped

Strain lemon juice into a saucepan and bring to a gentle simmer then add sugar and take off the heat. Stir to dissolve before adding half a stem of rhubarb (roughly chopped) and blend. Fine strain before leaving to cool. Bottle in a clean container, store in the fridge and use within 2 weeks.

Pentire have lots of delicious non-alcoholic spirits to choose from, to keep you feeling your best this Christmas. Find out more here.

Getting to know Elise Briccolani

IMAGE: @ARTICHOKEEATER

We are pleased to welcome Elise Briccolani into the Yoga Brunch Club family this January, when she will be cooking for us at our first event of 2024!

We always like the kick the year of with a bang and have something to look forward to through a grey January, so Elise seemed like the perfect choice after Event Manager Josie tried some of her food this past summer and knew we had to get her to cook at a Yoga Brunch Club!

How/when did you find your love of cooking?

I have been cooking for about 10 years now. But its when I got a job at Poco Bristol that my love of food transformed, working with an epic team in a professional kitchen and with wonderful produce that my skills grew and my love of cooking really started to become ignited.

What's your go-to mid-week meal?

I love a curry - panner butter masala or i must have at least one pasta dish a week - my strong staple is some form of pasta.

Hero ingredient for this winter and why?

I love celeriac! It has such a rich, nutty flavour and is very diverse. I even made a celeriac ice cream thanks to a Gill Meller recipe the other day and it was delicious.

Advice to someone who wants to explore/deepen their love of food and cooking?

Get stuck in and keep cooking. Like any practise its in the showing up that changes everything. So just dedicate some time to it every day if you can! I mean you and your friends always need to eat!

Can you talk at all about the link between food, nature and humanity and why this is important to you?

I spent a lot of my younger years immersed in the countryside, in the woods, building rope swings and tree houses - our natural world is where I find a lot of peace, grounding into what is always present. In my early adult years I spent a lot of time traveling. I enjoy the new and exploring new ways of looking at the world - I love culture and people and how different people approach life - food is an access point through which to talk about life. Whenever I’m out and about I’m also snooping into people's kitchens, with the aim to build connection and share stories together. I get a kick out of adventure - pulling some folks together and climbing a hill, or walking off piste into a forest and building a fire and cooking some kind of lunch!

Where you get your produce from in and around Bristol?

It varies depending on the time of year. I get meat from local suppliers like Origin, Meatbox or the Popti in St Werbs. I love getting my salad and any other gluts of veg around the end of September from Purple Patch. 

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BOOK YOUR TICKETS FOR THE JANUARY YOGA BRUNCH CLUB HERE

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IMAGES: @ARTICHOKEEATER

Jazz Yoga: Sound, Movement and Wellbeing

Music lovers know the powerful effects sound can have on your wellbeing. Euphoric feelings after going to a gig, or falling asleep to something slow and melodic. That’s why this year, the London Jazz Festival will be exploring this further by collaborating with Yoga Brunch Club to create Jazz Yoga, an immersive sound and movement experience to promote wellbeing. 

As well as the ability sound has to trigger the release of endorphins, slow the heart rate and help to reduce stress and anxiety levels, movement also has a myriad of health benefits. Ensuring essential nutrients are absorbed properly, waste is removed from the body and the brain, fueling energy levels, improving sleep, balancing sugar levels, releasing ‘happy hormones’ serotonin and endorphins and increasing resilience to stress, to name a few!

This November, the London Jazz Festival in collaboration with Yoga Brunch Club will explore the impact of music and movement on wellbeing through a yoga flow class accompanied by live cellist Francesca Ter-Berg. 

Yoga Brunch Club was created in 2014 by Clem Balfour with the intention of creating a community around yoga and great food. Nearly 10 years on, Yoga Brunch Club has grown to host sell-out events across London and Bristol, featuring at festivals including Wilderness and Lost Village, running retreats and pop-ups and has collaborated with the likes of Liberty London and The Guardian. Yoga Brunch Club has a reputation for creating beautiful and unique experiential events, selecting incredible yoga teachers to create inclusive and memorable classes. 

Yoga teacher Emily-Clare Hill will be working closely with cellist Francesca Ter-Berg to marry sound and movement in a seamless sequence, allowing guests to experience Francesca’s ethereal combination of cello, vocals and live electronics in a way like never before. 

To find out more about Jazz Yoga and to book your ticket, click here.

Getting to know MIO

MIO, made up of Emily, Bob and Austin, will be joining us at the Mount Without this Sunday to create an Asian fusion feast for 46 of you!

We thought we would get to know the trio a little better before the big day…

1. How did you meet each other?

We met working at a restaurant in Whapping Wharf, where Austin was Head Chef, Emily Sous Chef and Bob was the Manager. 

2. How did the idea for MIO come about?

Austin and I (Bob) toyed with the idea of a pop up whilst working together, but the motivation escaped us! After leaving work at Whapping Wharf, we have had a lot more time on our hands so decided to see what we could do. We’d always liked the concept of The Scrandit so approached them to see if they would have us on and the rest in history… 

3. What’s your go-to mid week meal?

Emily - grilled broccoli & avocado sushi with green chilli sriracha and kabayaki sauce

Bob - Vietnamese rice paper rolls with lemon and coriander prawns, mint and whatever veg is in my fridge

Austin - usually a garlic shoyu ramen

4. What can we expect to eat at Yoga Brunch Club? 

You can expect something wrapped to start with, and definitely some miso to finish! 

We can’t wait for our first collaboration with MIO - keep an eye on the Yoga Brunch Club Instagram for updates from the event and don’t forget to follow MIO here to find our where they will be popping up next!

September Seasonal Recipe: Fig and Burrata Tartine

I know it’s sad when summer comes to an end, but I have to admit, I really love this time of year!

The smell of the air shifts and becomes crisper, you can watch the trees changing daily, we get unexpected baking hot days that feel like the last gems of summer, and most of all, the scent fig trees fills the air as you walk past them - HEAVEN!

I have always adored figs, since I was little and would go on family holidays to Greece, plucking figs off the trees with my mum. And the combination of figs and burrata are a match made in heaven. So here is a super easy recipe for Fig and Burrata Tartine (this is the French word for an open-faced, sweet or savoury sandwich) which makes the perfect starter, lunch or canapé. I would usually make one slice per person.

• sourdough bread

• good quality olive oil

• fig chutney

• burrata (drained, half a ball per person)

• 8 slices of prosciutto or parma ham (optional)

• ripe figs, roughly torn or halved (depending on size and how much you love them, 1-ish per person)

• handful of thyme or oregano

• balsamic vinegar

Method

STEP 1

Heat a pan over a high heat. Drizzle each side of the bread with olive oil, then toast in the pan until golden brown, be careful not to burn.

STEP 2

Spread the fig chutney over the toasted bread. Tear the burrata into chunky pieces and arrange on the toast, add the fig pieces (and prosciutto if using). Sprinkle with the thyme leaves, then drizzle with more olive oil and a little balsamic vinegar.

Image by BalashMirzabey

Top Tips for Cooking Gyoza at Home, From Eatchu

Eatchu have been serving their famous Gyoza in Bristol since 2016, and at Yoga Brunch Club, we’re still absolutely obsessed!

So it’s the best thing to find out that you can buy Eatchu gyoza frozen to cook at home! We’ve got some top tips from the team at Eatchu to ensure that you’re cooking your gyoza to perfection every time!

• Pan – use your best NON-STICK, this is super important because you don’t want to lose any crispy bottoms, they’re the best time!

• Lid – it doesn’t need to fit the pan perfectly, it just needs to fully cover it so you can steam the gyoza properly

• Oil – Eatchu recommend using a 50:50 blend of sesame oil and veg oil, so you can get the delicious flavour of sesame without it burning

• Water – use the water from a freshly boiled kettle straight into the pan, the hotter the water the better!

Enjoy Eatchu’s gyoza with a fresh craft beer, brewed metres from your seat at Yoga Brunch Club X Wiper and True & Eatchu. For wine lovers, you can also get natural wines & fizz curated by Cave Bristol.

There are 3 dates in this series remaining for the rest of the year: 10th September, 15th October, 26th November.

Tickets are £30 and include 1 hour yoga class, lunch and a drink from the taproom.

BOOK YOUR TICKETS HERE.

3 Ingredient Mango Ice Cream

This super easy recipe is great for summer! I always thought ice cream would be a bit daunting to make, but this is really straightforward and is a great treat to have in the freezer for a hot afternoon snack…

Ingredients

• 2 large ripe mangoes

• 395 g / 14 oz sweetened condensed milk (1 can)

• 600 ml double cream

Instructions

• Dice the flesh of the mango and pop in a blender or food processor to puree. You should have the equivalent of about 2 cups of pureed mango.

• Pour puree into a non stick pan over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the pan and the path remains for a moment.

• Leave the puree to cool.

• Once cool. combine the mango and condensed milk in a bowling whisk until combined.

• Whisk the cream until stiff peaks form.

• Take a spoonful of cream and add to the mango mixture. Fold through until mostly combined - a few lumps are fine.

• Then pour the rest of the mango mixture into the cream. Fold through until lump free, this will take a few minutes.

• Pour into a container (preferably with a lid).

• Place a piece of baking paper on the surface, then place the lid on (or use cling film).

• Freeze for 12+ hours.

• Before serving, let the ice cream stand for 5 minutes to soften slightly, then scoop and serve!

Try these variations to make your mango ice cream extra special:

• Mango Nut Crunch: Fold in chopped nuts such as almonds, pistachios, or cashews into the ice cream base for an added crunch and nutty flavour.

• Spiced Mango: Sprinkle your favourite spices like cinnamon, cardamom, or ginger into the ice cream mixture to create an exotic and flavourful twist.

• Mango Mint: Add chopped mint leaves or a dash of mint essence to the ice cream mixture for a refreshing and aromatic touch.

• Mango Coconut: Introduce shredded coconut or coconut milk to infuse the ice cream with tropical flavours that complement the mango perfectly.

Yoga for Anxiety

For this Year’s Mental Health Awareness Week, I have put together a short sequence of postures that help to reduce anxiety. These postures are aimed at slowing down your heart rate, giving your nervous system a chance to reset. They are also very grounding, for those times that feel a little flighty.

I know that sometimes when you’re feeling anxious, yoga is the last thing on your mind, but incorporating these postures into your day and giving yourself 10-15 minutes of time to focus and breath can help immeasurably.

And know that the key is practise, it may not feel like it’s doing much at first, it may feel difficult and uncomfortable, but with practise, you will begin to see the benefits.

All images taken by @that_wild_kat in Now Studio.

Thunderbolt pose (vajrasana)

Sit with your legs folded underneath you, ground down your sit bones onto the heels of your feet. Sit tall through your spine (try imagining you have a warm light at the base of your spine, shining all the way up and out of the crown of your head). Keep your shoulders and jaw relaxed. Try bringing your hands to your heart centre as you focus on flowing down your breathing.

Stay here for a few minutes, focussing on your breathing throughout. If this feels painful and too much on your knees, try putting a pillow on top of your feet and calves, and make sure to listen to your body.

Give yourself a hug!

Not sure if this one has a name in sanskrit! But who cares, it feels amazing and super nourishing. Either stay in your thunderbolt pose, or come to sit in a position you’re comfortable in and wrap your arms around yourself. Let your chin drop to your chest and send your breath to the space you’re creating in the back of your body. Focus on making this posture feel like a hug, as if you’re hugging someone you love, give yourself the same time, sensation and love.

Forward fold (uttanasana)

From your seated position, make your way to your hands and feet and slowly walk your hands back towards your feet until you’re in forward fold. Keep your knees soft and let your head hang heavy. With each exhale focus on the crown of your head moving towards the ground. Stay here for as long as you need. Pay attention to your exhale and cultivating a feeling of letting go.

Tree pose (vrikshasana)

Slowly make your way up to standing, take a few deep breaths and steady yourself, then bring the sole of your foot to the inside of your ankle, calf or thigh (avoid the knee). Bring your hands to your heart centre (or try opening them up high above your head!) Choose a point in the room to look at to focus your attention and help with your balance. Stand tall and strong from the arch of your foot, all the way up through your standing leg, back and out the crown of your head. Do this on both sides and remember that wobbles are always welcome!

Child’s pose (balasana)

To finish, make your way down into child’s pose, with your knees folded underneath you and your forehead on the mat. Turn your attention to your breath again here and use this posture to create a feeling of deep rest and relaxation.

Techniques for Managing Anxiety

IMAGE: Priscilla Du Preez

Firstly, I think it’s really important to say that anxiety is a normal feeling that everyone experiences. If you’re feeling anxious, you are not alone and there is not something wrong with you. Anxiety however can be a problem when it isn’t managed, becomes too much and therefore becomes overwhelming and debilitating.

Dealing with anxiety can be really hard and a very lonely road, but there are things we can all do to help to manage anxiety. The techniques below are from The Mental Health Foundation and provide a really good starting place of things to implement to keep anxiety at bay.

1. Focus on your breathing

When you’re having anxious thoughts try focusing on your breathing, concentrating on the feeling of your body as you breathe in and out.

4-7-8 breathing technique

Close your mouth and quietly breath in through your nose, counting to four in your head. Hold your breath and count to seven. Breathe out through your mouth, making a whoosh sound while counting to eight. Repeat three more times for a total of four breath cycles.

2. Get moving

Exercise is a good way of dealing with anxiety.

Remember, activity doesn’t have to be vigorous; try some gentle stretches, yoga, or seated exercises. Or just go for a walk. Going for a run, swimming, or taking part in a fitness class can give you something else to think about. It needs a bit of concentration, so takes your mind of the anxious thoughts. Any amount of exercise will help.

Read more about how exercise can help improve our mental health.

3. Keep a diary

It’s important that we don’t try to ignore our worries. Taking the time to keep a record of what’s happening in your life and how it’s affecting you can help you understand what is triggering your feelings of anxiety. Knowing this can help you better prepare for and manage situations that may cause anxiety.

Sometimes it helps to give yourself a certain time of day to be your ‘worry time’. It could be half an hour first thing in the morning for to sit with your worries and write them down in your diary. When that’s out of the way, you can move on with the rest of your day. This can help you take control and stop anxiety getting in the way of what you want to do.

4. Challenge your thoughts

Anxiety can lead us to think about things over and over again in our brain. This is called ‘rumination’ and it’s not helpful. When you catch yourself ruminating try to write down the thought and to challenge it. Is what you’re worrying about likely to happen? Are you being realistic? Have you had similar thoughts which have not turned into reality? This can make it easier to challenge the thoughts and stop them from overwhelming you.

5. Get support for money worries

A common cause of anxiety is money. If you’re worried about not being able to pay bills, are struggling to repay debt, or aren’t sure if you can cover your family’s living costs, seek help. Make sure you are claiming all the government supports that you’re entitled to. You can also speak to an organisation such as Citizens Advice or StepChange.

Check out our advice on how to cope with cost-of-living pressures and information on where to get practical support.

6. Spend time in nature

We know that spending time in nature has a positive impact on our mental health. It can help us feel calmer and less stressed. This can be as simple as tending some flowers in a window box or going for a walk in the woods. Any amount of time doing this is good for us, but to really get the benefit, try to spend a significant period of time – maybe an hour or longer – when you can really connect with nature and immerse yourself. Find out more about the benefits of nature.

7. Connect with people and talk about how you feel

Anxiety can feel very lonely. Connecting with other people can help a lot. Spend time with friends or meet other people through activities such as volunteering, sport or social clubs, or peer support groups. If you’re able to talk to people about how you feel, it can help to reduce your anxiety. Sometimes saying what’s worrying you out loud can take away its power over you.

8. Try to get some quality sleep or rest

Resting and having a good night’s sleep is hard when your head is full of worries but there are some things that can help.

If anxious thoughts keep you awake, write them down in your diary. If sleep is still not coming, get up and have a drink (nothing with caffeine!) and wait until you’re feeling more tired before going back to bed.

Keeping a note in your diary of your sleep patterns, what time you went to bed, what you ate, how often you woke up etc can help you work out a routine that will help you get better quality sleep.

9. Try to eat a healthy diet

For many of us, feeling anxious might cause us to reach for sugary snacks, junk food or alcohol.

It’s important that we don’t turn to unhealthy foods or drinks as a way to cope as they will do more damage in the longer term. Similarly, we should avoid smoking or taking recreational drugs.

Eating healthy food regularly helps us to regulate our blood sugar and gives us the energy we need to live well. Find out more about how your diet is linked to good mental health.

You can find more information and resources from The Mental Health Foundation.

An Evening with Yoga Brunch Club by Charlie Swift

Revisiting this lovely review of a summer supper club from Charlie Swift, Founder of Mentoring Creative Mammas.

As evening fell on a warm June day, I joined a group gathered to enjoy a yoga class with a difference. Yoga Brunch Club – as the name suggests – can usually be found popping up on a weekend morning, with brunch clubs held regularly in Bristol and London. Switching things up for this midsummer event, Yoga Brunch Club’s founder Clem Balfour hosted a yoga supper club which consisted of a vinyasa flow class, followed by a delicious Italian feast; all taking place in the beautiful setting of The Forge.

It was the day following the hottest of the year and with fans running and windows open wide, I think we were all grateful for the drop in temperature as we arrived and settled on our mats ready for an hour of yoga. Having not attended a yoga class for a good few years I was honestly a little anxious about my ability to keep up, not to mention being nearly four months pregnant obviously needing to be considered. However, Clem took the time to chat with me beforehand, mentioning a few poses I should adapt or skip, which put my mind at ease. She also made her way around the room before commencing the class, checking in with all the attendees.

As she led the class, Clem was sure to include options to adjust poses accordingly for the variety of abilities in the room along with providing gentle words of encouragement. I particularly remember her pointing out to the class that yoga is not about striving to attempt the perfect pose, but maintaining awareness of your own body during the practice. As my particular combination of tight hamstrings and little arms have a habit of making me feel like the least flexible girl in the room this felt like a very good reminder for me as a novice – plus I realise that pregnancy is probably not the time to lament not being able to touch my toes!

I really enjoyed the flowing nature of the class and as we rested in savasana at the end of the session I had that lovely satisfied feeling of an hour well spent.

Having visited The Forge for all sorts of events I’m always impressed by the versatility of the space, which on this occasion seamlessly transitioned from yoga studio to dining room half way through the evening. Cocktails were served as mats and blocks were replaced by two long rustic tables, which looked so pretty decorated simply with flower stems in vintage bottles.

Bristol based caterers A Tavola had prepared a three-course Italian feast for the evening meal. As the sun set, we tucked into a delicious starter of spring broth, handmade ravioli main accompanied by two incredible salads followed by panna cotta with strawberries and pink peppercorns. Natural Italian wines were also available to enjoy with the meal. The food was so fresh and delicious, perfect for a midsummer’s evening and a lovely balance of hearty and wholesome which felt just right to follow our exercise.

Having got into meditating regularly over the last year, I’ve been really wanting to give yoga another go as the two practices obviously compliment each other so well. Yoga Brunch Club was a lovely reintroduction for me and I’m definitely going to seek out a local pregnancy yoga class, although I may be disappointed in the lack of yummy food to follow!

Whether you’re also an absolute beginner or if unlike me you’re a seasoned yogini, I think you’ll find Yoga Brunch Club a beautiful way to spend a morning or evening.

Seasonal Recipe for Spring: Mediterranean Roasted Artichoke

Do you ever feel like you cook the same couple of dishes, over and over again? I tend to find a recipe or flavour combination that I love and then exhaust it!

So, if you need some recipe inspo this spring, then look no further. I’ve found a great way to get some inspiration is to start with the ingredients, and most importantly what’s in season.

What’s in season in the UK in April?

• Artichoke

• Beetroot

• Carrots

• Chicory

• New Potatoes

• Kale

• Morel Mushrooms

• Parsnips

• Radishes

• Rhubarb

• Rocket

• Sorrel

• Spinach

• Spring Greens

• Spring Onions

• Watercress

So many amazing ingredients here to choose from! I especially love artichoke, but have to admit I used to find them a bit daunting to cook (I would opt for the marinated hearts that are ready to eat…) until I found this simple recipe for mediterranean roasted artichokes from website The Mediterranean Dish:

IMAGE FROM: https://www.themediterraneandish.com/mediterranean-roasted-artichoke-recipe/

Preparing your artichoke:

• First, cut the stem (some people peel it, so you can do that if you’d like to keep the stem on)

• Remove the tough layers. Peel the outer layers off by hand until you reach the inner more tender layers (they’re usually lighter in colour)

• Trim the sharp tips. Use a serrated knife to cut off about ¾ of an inch from the top of the artichoke and trim off any pokey tips from the lower leaves.

• Cut the artichoke in half lengthwise

• Remove the fuzzy centre

Once you’ve prepared your artichoke hearts, it’s really straight forward to cook them. Place them on a large piece of foil with a garlic clove in each half, season well and add a generous drizzle of good quality extra virgin olive oil.

Wrap the artichokes in the foil and roast in the oven for about 40 minutes until tender.

Add capers, shallots and crumbled feta to complete this Mediterranean artichoke recipe.

Head over to The Mediterranean Dish for a delicious garlic and dill vinaigrette recipe to accompany your roasted artichokes.

Anna Jones' Smokey Mushroom and Roast Kale Lasagne

IMAGE: Ana Cuba - WWW.ANNAJONES.COM

See full article at www.annajones.co.uk

Lasagne is such a people pleaser! This recipe makes for an exciting change though, it’s not your usual beef or veg. Every time I’ve served this it’s got great feedback. The porcini mushrooms create an amazing smokey flavour that is delicious…

Ingredients:

30g dried porcini
450g mushrooms
25g butter, plus more for greasing
Olive oil
2 tbsp. chopped flat-leaf parsley
150g kale, stalks removed, leaves torn into bite-sized pieces
300g fresh lasagne sheets
150g Parmesan (I use a vegetarian one), grated plus a little extra
Truffle oil (optional)

For the Béchamel

1 litre whole milk or almond milk
1/2 small onion
2 bay leaves
8 black peppercorns
50g butter
75g plain flour
1 tablespoon smoked water (optional)

Method:

Cover the porcini with 200ml of boiling water. Clean your mushrooms, using a brush or damp kitchen paper to dust off any dirt, then tear or slice them into bite-sized pieces.

For the béchamel, heat the milk in a pan with the onion, bay and peppercorns until boiling. Remove from the heat and leave to infuse for 30 minutes. Strain through a fine sieve into a jug and set aside for later.

Next cook your mushrooms – you will need to do this in a couple of batches. Melt half the butter in a large frying pan over a very high heat and add a splash of olive oil. Let the pan get nice and hot, then add half the fresh mushrooms and cook, moving them around the pan, until they are browned and crisp (about 5–7 minutes).

Season with a pinch of salt and remove the first batch to a large bowl. Put the pan back on the heat, add the rest of the butter and a bit more oil, and cook the rest of the mushrooms.

Once the second batch is golden, drain the porcini, keeping the soaking liquid, then roughly chop them and add them to the pan of mushrooms along with the parsley. Stir together and tip into the bowl with the rest of the mushrooms.

Now back to your sauce. Melt the butter in a heavy-bottomed pan, add the flour and mix well, allowing it to cook for a couple of minutes so the flour loses its rawness. Take the pan off the heat and add the milk bit by bit, starting with small drops and stirring well with a balloon whisk to prevent lumps forming. Once you have mixed in all the milk, stir in the porcini soaking liquid and put the pan back on the heat. Bring to the boil, stirring constantly – the mixture will thicken.

Simmer for 3 minutes, then stir in the smoked water (if using) and the parsley and mushroom mixture and heat gently. Taste and season with more salt and pepper if it’s needed.

In a bowl, scrunch the kale with a tablespoon of olive oil and some salt and pepper and mix through the sauce too.

Preheat the oven to 220ºC/200ºC fan/gas 7. Butter an ovenproof dish (about 20 x 30cm). If you are using dried pasta sheets, boil the pasta in salted water according to the packet instructions. If you are using fresh, cook the sheets in boiling water for 2 minutes, cooking 4 squares at a time and assembling the dish as you go.

Start with a layer of pasta, then sauce, then a sprinkling of Parmesan and keep going, building up the layers until you have used all the pasta sheets, and finishing with a layer of sauce and Parmesan. Bake in the oven for 25–30 minutes, until golden brown on top and bubbling. Drizzle with truffle oil if you like, and serve with more Parmesan and some green salad.