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