DYI Yoga Mat Cleaner

OK here is supper easy way to make your own Yoga mat cleaner, which can also be used as an air freshener.  This bottle also makes a great gift. Please only use glass bottle, essential oils can eat through plastic bottles.   

In a 4 oz glass spray bottle mix together and shake well:

• 3 oz distillated water

• 1 oz of lavender witch hazel  (you can use any witch hazel)

• 10 drops eucalyptus oil

• 10 drops lavender oil

• 5 drops peppermint

• 5 drops lemon

Green Elbow Pasta

1 bunch of asparagus
grape seed oil

300g frozen green peas
½ cup of pesto (optional)
1 tablespoon plain flour
3-4 cups of milk
500 gram pasta
1 cup of ricotta cheese or cottage cheese

Method

1. Roughly chop the asparagus, leaving the tips whole. Set aside the asparagus tips. Put the asparagus stalks into the medium pan with 2 tablespoons of oil and the peas.

2. Add the flour stir for 30 seconds. Pour in the milk, ricotta and bring to the boil, then simmer. Put the pasta into the large pan, cover with boiling salted water and cook according to package instructions.

3. Using the immersion blender, purée the asparagus sauce until somewhat smooth. Turn the heat down to low, add the asparagus tips and simmer for a few more minutes.

4. Drain the pasta, reserving a cupful of starchy cooking water, and then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. 

Beet Hummus

ingredients 

• 1 can chickpeas, drained and rinsed 
• 2 tbsp. tahini 
• 1 small beet, peeled and chopped 
• 2 tbsp. lemon juice 
• 2 tbsp. olive oil
• 1 tsp. cumin
• 1 tsp. paprika 
• Salt and pepper 

Directions 

Combine all ingredients in a food processor and process until very smooth, you can add a splash of water to make the hummus less thick. 

Coconut Squash Soup

Ingredients

• 2 large yellow squash
• zest and juice of 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• 5 cups vegetable or chicken broth
• 1 can of coconut milk
• 1 teaspoon of anchovy paste (optional)
• salt and pepper

Instructions

1. Wash the yellow squash, and then finely dice them.

2. Heat oil then add the turmeric and make a small paste. Put squash into a pan with the lemon zest and anchovy paste, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened.

3. Pour in the broth and lemon juice. (I make up some bouillon with water; you could use vegetable or chicken broth if you prefer). Cook covered, for 10-20 minutes or just until the squash is tender.

4. Add the coconut milk, stir and puree with immersion blender.

5. Leave to cool slightly before serving.