We are very excited for our Solar Lunar: A Day of Hatha Yoga day retreat on Saturday 8th October, yoga, relaxation and lovely food – what could be better?

We often hear people say that as the colder months roll in it’s time to pack on a few extra pounds to keep you warm, but we needn’t sacrifice our diet, we can still opt for yummy healthy warming options. Our retreat chef Julie shared this gorgeous recipe with us ahead of our retreat. For those who can’t make it, perhaps you could make it yourself at home, for those joining us we hope you are as excited as us to try it!

Vegan Thai Noodle Soup – Serves 4

1 packet fine rice noodles
A little sesame oil
1 stick fresh lemon grass – minced
1 litre vegetable stock
1 thumb sized piece ginger – minced
1 clove garlic – minced
1 tsp Chinese spice
3 kaffir leaves – finely diced
Half head of broccoli – cut into small florets, or Chinese cabbage/pak choi
1 large carrot – cut into fine matchsticks
3 ripe tomatoes – minced in a blender
4 tbs tamari
1 can coconut milk
Half bunch spring onions – finely sliced
A couple sprigs of fresh basil (Thai basil is preferable) – finely chopped
1 fresh chilli – finely sliced (optional – according to personal taste!)
Optional to add 200g tofu – diced at the end with the noodles

1. Pre-cook rice noodles for just a couple of minutes – refresh in cold water and toss in a little sesame oil
2. Bring the vegetable stock up to the boil, adding the lemongrass, ginger, Chinese spice, garlic and kaffir leaves. Simmer for about 10 mins – your kitchen will smell amazing!
3. Add the broccoli, Chinese cabbage, tomatoes, carrot, coconut milk, spring onions, tamari. Simmer for about 5 minutes – until vegetables are lightly cooked.
4. Add the rice noodles,the tofu if using, chilli and basil leaves – bring up to heat and serve.

Julie (from Rocket Catering) cooks on many of our retreats and is a fabulous chef. If you want to try her cooking, join us on retreat soon.