Breakfast with Satish Kumar

Another beautiful spring day and I was invited to attend my son Gary Gorrow interviewing Satish Kumar at the home of Jamie Durie in Bilgola.  My contribution to the breakfast was to make a healthy quinoa and chia porridge for 20.

Gary Gorrow, Satish Kumar and Jamie Durie

I didn't know anything about Satish and I found myself deeply touched listening to this inspiring man as he shared his personal journey.  His dedication to service and action was awe inspiring.  He spoke of nature and that we are not just part of  nature we are nature.  Nature and resurgence a cycle of giving and receiving. The importance of being in the moment and taking action from that space. And his response as Gary asked him the role LOVE played in his life. I wanted to thank him for sharing his precious time with us all and so as soon as I could I took out a subscription to the magazine Resurgence of which he is the editor.

Its Kapha season

The first day of Spring was a beautiful day,  I felt energised and enjoyed being out in nature.  It's Kapha season according to Ayurveda - the time when we start to melt away the heaviness we have stored over winter. Just as in nature the winter snows melt and the rivers and streams start to flow.

To balance the kapha in our system we need to favour the tastes of bitter, astringent and pungent.

Barley soup is perfect for a light nourishing meal.  It has kale and kelp so good for us and the kapha balancing spices.  Actually it contains all the six tastes which is why it is so nurturing and satisfying,

BARLEY ASPARAGUS SOUP
The soup for spring- serves 5-6

Spring Spice Blend
1 TB Ginger powder
1 TB Cinnamon
1 TB dry basil
1 teaspn red chilli flakes
1 teaspn turmeric
1 teaspn fenugreek seeds
1 teaspn clove buds

Grind the seeds, cloves, chilli and basil. Add ginger, cinnamon and turmeric powder and mix well. Store in jar.

Ingredients for Soup 

2 TB ghee 

3 teaspns spring masala 

½ chopped onion 

¾ cup of barley 

2 cups vegetable stock 

6 cups water 

2 bunches of asparagus chopped bite size 

3-4 leaves of kale finely chopped 

½ teaspn seaweed 

1 TB Tamari 

3-4 stalks of basil finely chopped 

Lemon wedges

Method:

Rinse the barley and drain well. Heat ghee in large saucepan on medium heat, sauté onions and gently cook. Add the masala mix and gently fry for one minute. Stir in barley and coat well with spices. Add the stock bring to the boil then simmer for 40 mins. Stir in asparagus and kale and gently simmer for 10 mins. Adjust seasoning with Tamari, seaweed. Garnish with basil and lemon wedge