Australian Yoga Journal – August 2019

98

august/september

2019

yogajournal.com.au

we can’t

stop the

hot

flushes

but maybe

you can be

MORE

comfortable

Every woman who goes through menopause can experience different symptoms, but mood swings,

sleeplessness, vaginal dryness, hot flushes and erratic menstruation can certainly be on the agenda!

Many women talk to their GP for guidance (and some of you might even try yoga),

but here’s something else that might help you with perimenopause and menopause.

Cottons new Pre-Menopause Pads have been specially designed to be very absorbent, for when your period

isn’t predictable. They’re also exceptionally comfortable, with an unperfumed 100% cotton coversheet that

is naturally hypo-allergenic.

Whatever your menopause experience, why not be more comfortable.

available at selected Coles, Chemist Warehouse online and cottonsshop.com

cottons.com.au

TEACHER'S TABLE

AYJ

PHOTO OPPOSITE PAGE: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR;PROP STYLIST: ERICA MCNEISH; HEADSHOT: AGATHE PADOVANI

VEGAN

Comfort Food

1 cup shelled edamame

(also called mukimame)

½ cup fennel, shaved

3 tbsp plus 1 tsp lemon juice,

divided

 tsp garlic (about ½ clove),

roughly chopped

¼ tsp salt plus a pinch

(about tsp), divided

 tsp black pepper

¼ cup plus 1 tbsp plus

1 tsp olive oil, divided

¼ cup tahini

 cup green apple, julienned

1 tbsp lotus root, shaved

(optional)

 cup hemp seeds, shelled

1 tbsp plus 1 tsp all-purpose

fl our

1 tbsp plus 1 tsp fl axseed meal

2 sprigs fresh dill for garnish

¼ tsp black sesame seeds for

garnish

1 Cook edamame according to package instructions.

Soak fennel in a mixture of 2 tsp lemon juice and 2 tsp

water and let sit at least 5 minutes. Process edamame,

garlic, ¼ tsp salt, black pepper, 2 tsp olive oil, and

1 tsp lemon juice in a food processor (Soul Tavern uses

a Robot Coupe) until finely chopped. (It will resemble

the consistency of coarse breadcrumbs.) Form

edamame mixture into three cylinder-shaped cakes.

2 In a food processor or blender, blend tahini,

remaining pinch of salt, and 2 tbsp lemon juice until

smooth. (You can add water if you prefer a thinner

consistency.) Spoon tahini dipping sauce onto the

middle of a plate. Drain fennel from lemon water and

pat dry with a towel. Add fennel, green apple, lotus

root (optional) to plate. Top salad with remaining

1 tsp lemon juice and 2 tsp olive oil.

3 Combine hemp seeds, flour, and flaxseed meal

in a bowl. Coat edamame cakes in the mixture.

Warm remaining ¼ cup olive oil in a skillet over

medium heat. Add edamame cakes and cook until

golden brown, flipping once, about 3–4 minutes per

side. Add edamame cakes to plate and garnish with

dill and sesame seeds.

NUTRITIONAL INFO

554 calories per serving, 46 g fat (6 g saturated), 23 g carbs,

7 g fibre, 16 g protein, 272 mg sodium

Ashtanga Yoga teacher Kino MacGregor, founder of Omstars, loves to share a plate of edamame

cakes that are based on the energetics and thermodynamics of food in Chinese medicine.

Hemp-Crusted Edamame Cakes

SERVES  AS AN APPETISER OR  AS A MEAL

yj77_98-100 comfort food .indd 98 19/7/19 3:01 pm

98

august/september

2019

yogajournal.com.au

TEACHER'STABLE

YJ

PHOTO OPPOSITE PAGE: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR;PROP STYLIST: ERICA MCNEISH; HEADSHOT: AGATHE PADOVANI

VEGAN

Comfort Food

1 cupshellededamame

(alsocalledmukimame)

½ cupfennel,shaved

3 tbspplus1 tsplemonjuice,

divided

tspgarlic(about½ clove),

roughlychopped

¼ tspsaltplusa pinch

(about tsp),divided

tspblackpepper

¼ cupplus1 tbspplus

1 tspoliveoil,divided

¼ cuptahini

cupgreenapple,julienned

1 tbsplotusroot,shaved

(optional)

cuphempseeds,shelled

1 tbspplus1 tspall-purpose

flour

1 tbspplus1 tspflaxseedmeal

2 sprigsfreshdillforgarnish

¼ tspblacksesameseedsfor

garnish

1 Cook edamame according to package instructions.

Soak fennel in a mixture of 2 tsp lemon juice and 2 tsp

water and let sit at least 5 minutes. Process edamame,

garlic, ¼ tsp salt, black pepper, 2 tsp olive oil, and

1 tsp lemon juice in a food processor (Soul Tavern uses

a Robot Coupe) until finely chopped. (It will resemble

the consistency of coarse breadcrumbs.) Form

edamame mixture into three cylinder-shaped cakes.

2 In a food processor or blender, blend tahini,

remaining pinch of salt, and 2 tbsp lemon juice until

smooth. (You can add water if you prefer a thinner

consistency.) Spoon tahini dipping sauce onto the

middle of a plate. Drain fennel from lemon water and

pat dry with a towel. Add fennel, green apple, lotus

root (optional) to plate. Top salad with remaining

1 tsp lemon juice and 2 tsp olive oil.

3 Combine hemp seeds, flour, and flaxseed meal

in a bowl. Coat edamame cakes in the mixture.

Warm remaining ¼ cup olive oil in a skillet over

medium heat. Add edamame cakes and cook until

golden brown, flipping once, about 3–4 minutes per

side. Add edamame cakes to plate and garnish with

dill and sesame seeds.

NUTRITIONAL INFO

554 calories per serving, 46 g fat (6 g saturated), 23 g carbs,

7 g fibre, 16 g protein, 272 mg sodium

Ashtanga Yoga teacher Kino MacGregor, founder of Omstars, loves to share a plate of edamame

cakes that are based on the energetics and thermodynamics of food in Chinese medicine.

Hemp-Crusted Edamame Cakes

SERVES  AS AN APPETISER OR  AS A MEAL