With Thyme on Our Hands (Summer Squash and Black-eyed Beans and Dill, Nigella and Yogurt Flatbread)

Right now I’m loving using as many yellow squash and yellow zucchini as I can…and in just about everything I serve. Somehow its colour mimics and enhances the sunshine our days have been filled with.¬†Watery summer squashes and zucchinis have a cooling, refreshing effect within the body which is ideal for the warm, dry weather we’ve been having. They are also diuretic and excellent for overcoming oedema or difficulty urinating.

The Jaboticabas (more on these lovelies later) are in season and homegrown tomatoes have been gracing our kitchen table every day. We’ve been enjoying them on their own, with dill flowers, or with a sprinkle of olive oil, chilli, salt and coconut sugar.

Regardless of the good food, warmth and sun however, Bhumi has been a bit sick. Which means no play-days, no homeschool group and less time at the beach and forest to make more time for rest. So we’ve had a little extra time on our hands and have been using it to do what we love doing and what I know will make her happy (and distracted).

Due to being reliant only on a solar system to power the house, we can only use our oven on sunny days (or light the fire which is unimaginable during these warmer days). Usually when the sun is shining we are out and under it…but with Bhumi being unwell and the days long and bright her favourite thing to do is make bread. I’ve discovered a recipe that is almost infallible and works well with whatever flavours I add to it. Fresh dill and nigella seeds (kalonji or black cumin) are our running favourate. It makes for an alive and deeply savoury bread that is amazing straight from the oven or toasted the next day.

Summer Squash with Black-eyed Beans


  • 1 cup black eyed beans
  • Olive oil
  • 1 large onion (I used five small onions), finely chopped
  • 1 large clove of Russian garlic, finely chopped
  • 6 yellow summer squash (or any kind of zucchini if you cant find/grow them) cut into quarters
  • 5 juicy organic tomatoes, chopped
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp coconut or rapadura sugar
  • A bunch of bruised Thyme leaves
  • 3 bay leaves
  • Salt and pepper to taste
Soak the beans overnight in plenty of water. Strain and add to a pot with fresh water. Bring to the boil and then reduce the heat and simmer until the beans are tender but still have a little bite. Add a little olive oil to a medium sized cooking pot. Add the onions and garlic and sauté until golden. Add all the remaining ingredients and cook until soft and saucy. Serve with chilli, more fresh Thyme and any steamed whole grain.

Dill, Nigella and Yogurt Flatbread


  • 4 cups of wholemeal spelt flour
  • 1 cup of whole organic milk
  • 2 tbsp oil or ghee
  • 2 tsp dried yeast
  • 1 teaspoon kalonji (nigella or black cumin seeds)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup plain organic yogurt
  • A bunch of fresh dill, chopped
Add all of the dry ingredients together in a large mixing bowl and stir together. Slightly warm the milk with the oil of ghee in a saucepan and add to the dry ingredients along with the yogurt and dill. Combine well and then turn out onto a floured bench top and knead for 5 minutes, or until smooth and elastic. Place the dough in an oiled bowl, cover with a damp teatowel and leave in a warm place to double in size.
Preheat the oven to 200 degrees and place a tin of water at the bottom of the oven. This will prevent the bread from drying out too quickly.
After the dough has risen, punch it down, knead it briefly and divide into ten portions. Using your hands pat down each portion until it is rough and relatively thin. Place the flatbreads on a greased baking tray and bake for ten minutes on each side. Remove from the oven and cover with a soft cloth to keep it warm and soft.


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