It has been a while since I’ve written a blog, so thanks go out to all my new subscribers and new clients.
It’s been a time of change and new perspectives, that’s for sure. In March I did some Hawaiian Wisdom Training with Ho’okahi, wife of the late Kahu Abraham. It was certainly an eye-opener. Ho’okahi has a clever way of re-framing words, dreams and experiences into different perspectives and more useful understandings, and using metaphor throughout her daily interaction. That said, she does not mince words and speaks her mind and her observations without apology. I found the training extremely challenging, and I fell down in a heap after I came back. Which is kind of what I expected. Perhaps what I needed.
I’ve come home and re-designed my house and my relationship. And, this last month has been a complete detox from sugar, wheat, gluten, dairy and alcohol. I’m not one for diets, but this one has been necessary. I’ve joined in on Selfish for 27 Days, an online event focused on self care, self enquiry and self expression. I’m focusing on my yoga, my body, my mind and especially my perspective. It’s been a dive into a deeper articulation of what is important to me. More to be said on that in another blog. I’m feeling fantastic, and just as well, I have a big trip ahead of me in July and August.
In 5 weeks time I’ll be in Italy, teaching Lomi Lomi in Verona, and then to Canada, where I will be teaching in Victoria B.C. and Toronto, Ontario. What an absolute pleasure! I’ve found fantastic yoga teachers to complement each training. There is an opportunity available for one more student in Verona, and in Toronto. On the way home to Oz, I will be checking out the big island of Hawaii to host one of my Lomi retreats in 2013. And then relaxing doing a yoga retreat there for myself :). Sounds like a lot of “retreating” but it’s really more about coming home to self. I’ll be back in Australia on the16th August.
Well, that’s my blog for today. Here’s a fantastic recipe to warm you up as our weather cools in the southern hemisphere. Absolutely delicious.
Margaret Fulton’s Pea & Ham Soup
2 onions, sliced
300g green split peas
2.5 litres (10 cups) water (for 800g of ham)
1/2 tsp freshly ground black pepper
1 sprig of fresh thyme
1 bay leaf
1 smoked ham hock, around 800g
2 carrots, diced
1 cup sliced celery
2 tbsp lemon juice
salt to taste
cracked black pepper to serve
My Easy Slow Cooker Method
1. Put split peas at the bottom of the Slow Cooker.
2. Add all other ingredients and cover with water.
3. Cook on low for 6-8 hrs or on high for 4-6 hours, or until meat falls off the bone easily.
4. Remove bone, discard fat & skin. Chop meat up finely, return to soup.
Margaret’s StoveTop Method
1. Put the onions, peas, water, pepper, thyme and bay leaf into a large saucepan.
2. Add the ham bone, bring slowly to the boil, reduce heat and simmer half-covered for an hour.
3. Add the carrots and celery and cook for another hour.
4. Remove thyme and bay leaf and discard.
5. Take out ham bone, cut all meat from bone removing excess fat and skin, shred and return all but half a cup of meat to the soup. Add the salt (if required) and lemon juice just before serving. Serve the soup topped with the remaining meat and garnish with cracked black pepper and a few thyme leaves.
Note: Add spicy smoked sausage to turn into a hearty main meal. Serve with crusty bread, if you wish. This recipe freezes well in an airtight container for up to 3 months. Serves 4-6.