I hope that Christmas and New Year were very special for all of you. We spent this Christmas in Tahiti with my dad while on his honeymoon with his lovely new wife (and incredibly enthusiastic cook) Lilli (definately more from Lilli later). Sadly, I am mourning the loss of my camera lens so my post on Tahitian Vanilla will have to wait. Untill then, here is something I have had in the works for a little while. 

Stefan came home from a local market the other day holding a bouquet of rosemary. His unique romantic gestures never cease to make me swoon. He’s very clever my Stefan.

So we have been making sprouted rosemary spread, rosemary baked vegies, rosemary japatis and rosemary scented dreadlocks (I have been wearing a sprig behind my ear to ward off head lice…its a ferocious season for them this year but we’re all clear so far!!!) The remains of my bouquet are now drying by the kitchen window or planted out the front of the dreadshed, so hopefully we will soon have plenty to share.

Rosemary is not only a wonderful way to treat head lice, it’s also reportedly wonderful for memory and brain function (which is lucky for me considering most days I feel like my brain and all it’s functions are slowly being sucked out of my breasts by little Bhumi who is somehow not so little anymore).

We have also been harvesting some of the last of the seasons vegetables form our garden and making spicy chutneys.

Aside from chutneys and peak summer harvests…my very clever Swiss husband almost accidentally grows his own Swiss brown mushrooms. Over a year ago, after reaping a delicious home-grown mushroom harvest we threw the mushroom compost into our big compost bin. Now, every time Stefan turns the compost we find many big surprise mushrooms growing amongst the decomposition.

With the last of the homegrown vegies bottled in the fridge or blissing our bellies we can now re-vamp the vege garden. My favourite part of enriching and replanting our beautiful no-dig vegetable garden isn’t finding Swiss brown mushrooms, turning the soil or digging in the new seedlings…its mulching. I simply love mulching.

I’ve already written about the glories of mulch here on my yoga website (to find out why there is wheatgrass growing amongst out lettuce have a read). Stefan and I have very different approaches to mulch. I love to buy fine organic mulch and cover the whole garden in a uniform, ‘pretty’ covering. Stefan prefers to collect all varieties of dead leaves and manures and throw it randomly around in a true permaculture style creating a messy garden that looks truly earthen and utilising a free supply of mulch that keeps a closed circle within our own land (bless him). Both approaches work and both provide different sources of nutrient to the soil amongst so many other benefits.

All our babies tucked in and ready to grow

While on the subject of mushrooms and herbs I would like to share this idea with you. It was one given to me by a very special friend…amazing mumma of three gorgeous babies, yogi, adventurer, vegetarian cook, health enthusiast, fitness queen and all round beautiful girl Sami. To see her work visit www.forgoodnesssake.tv. It’s as simple as taking two mushrooms and using them to make a sandwich as a tasty, healthful, light and raw alternative to bread or crackers.

Ingredients:

• Two large mushrooms (Swiss Brown are a good option)
• Anything yummy and spreadable…I used a locally produced goats cheese but you could also use mashed avocado, nasturt-sunflower spread or any nut spread or vegan labneh (recipe coming soon!)
• Pink bell radish, sliced
• Any variety/s tomato, sliced
• Any variety of fresh herb…I used basil, oregano, thyme and rosemary
• Some torn leafy greens…I used young silver beet from the garden
• Olive oil for drizzling
• Pure salt and fresh cracked pepper

Stefan protested to raw mushrooms.

“Why didn’t you make a risotto?”

“Sorry,” I said. “Next time I’ll make risotto.”

But I wasn’t really sorry. I had four mushroom sandwiches all to myself.