What a spectacularly tasty, and yet deeply nourishing dish: We are delighted to share this sublime Nut Roast recipe from Justine, the owner of Sweetyoga!
As the season begins to change, and the somewhat inevitably chaotic and over-indulgent effect of summer fun begins to retreat behind us, there are few things better than a grounding practice such as yoga, and some nutritious and delicious food prepared in a beautiful kitchen to help us hit our autumn stride!
Sweetyoga offers wellness yoga retreats both in the UK and Portugal, and Justine is a fountain of knowledge when it comes to all things well-being related. Alongside helping her visiting yogis cultivate physical and emotional practices that will add to their self-care tool-kits in a big way, she dons a chef’s cap to cater each of her retreats with spectacular spreads of wholesome, vegetarian cuisine of her own design.
And so, all things bring us back to the kitchen! Here, we were lucky enough to catch up with Justine and discover one of her new recipes. The Sweetyoga Nut Roast can be altered to make it vegetarian or vegan, as well as gluten free.
“Why keep your practice anchored to your yoga mat when you can nourish yourself in many different ways throughout the day”, says Justine. “Being present through ordinary everyday tasks helps us to slow down: even a fast meal can be prepared with enjoyment and knowledge that you’re nourishing yourself.”
If you like time on your side, Justine’s suggestion is to make double the quantity and freeze half the mixture for another day – it’s also half the washing up!
You will need:
- A chopping board and knife
- A food processor
- A large pan for sautéing
- A large mixing bowl and spoon
- A greased and lined 2lb baking tin
- An oven
*Time saver tip – chop the ingredients marked with an asterisk in a food processor!
- 200g mixed nuts, finely chopped*
- 150g mixed rice, cooked
- 2 slices of bread, baked until dry, and finely chopped* (can be gluten free)
- Small handful of porcini mushrooms, re-hydrated and chopped
- 1 large red onion, finely chopped*
- 2 carrots, finely chopped*
- 1 leek cut four ways and sliced thinly
- 1 celery stick sliced thinly
- 2 garlic cloves, minced
- 200g butternut squash cut into 1cm pieces
- 2tbsp olive oil
- 2 bay leaves
- ½ tsp smoked paprika
- ½ tsp chilli flakes
- 1tbsp chopped fresh sage
- 1tbsp chopped fresh rosemary
- 4 sun dried tomatoes, chopped
- Salt and pepper to taste
- 2 eggs beaten (egg replacement powder for vegan alternative)
- 70g dried cranberries (festive option)
- Zest of an orange (festive option)
First, cook the rice and bake the bread slices, before leaving them to cool. Re-hydrate the porcini mushrooms in hot water for 5 minutes and then drain them.
To save time chopping, Justine likes to blitz the onions and carrots in the food processor. Once she has finished chopping or blitzing all of the vegetables, it’s time to sauté the onion, carrots, garlic, leek, celery, and squash together over a medium heat, with a little olive oil, stirring occasionally.
As the vegetables begin to cook through, add the bay leaves for flavour. After a couple more minutes, add the paprika, chilli, salt and pepper. Lastly, add in the sage and rosemary. At this point the pan will begin to smell delicious, which is a superb opportunity to nourish yourself through your nostrils. “Smells rings bells!” says Justine. Your sense of smell has a powerful effect on your brain and emotional processing, through the limbic system. Delicious smells will induce pleasure, so keep on stirring your mix to ensure that the vegetables don’t burn and trigger a negative emotion.
Once the vegetables are beautifully cooked, it is time to blitz your now-cooled bread and nuts together in the food processor. In a large bowl, add this mix together with your cooked vegetables (be careful to remove the bay leaves now, before you loose them!) and all of your remaining ingredients: the sun dried tomatoes; eggs, or egg replacement; and any other ingredients that you might choose to add. Combine everything together until it is consistently mixed.
Transfer the mixture to a greased and lined loaf tin, pressing down into the corners for a shapely finish. Cover in foil and bake in a preheated oven at 180C (350F, Gas mark 4) for 40-45 minutes. Serve your Sweetyoga Nut Roast either warm with some hearty winter veg, or cooled with a beautiful fragrant salad, to wow any guests at your dining table!
Self-Restore On Retreat