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The Yoga Way / lifestyle

Vegan Peanut Butter Chocolate Chip Cookies

Course Snack/Dessert Cuisine Vegan Ingredients Group 1 2 tablespoons golden flax meal ½ cup + 2 tbso non-diary milk or milk ½ tsp apple cider vinegar Group 2 1 ½ cups + 2 tbspflour ¾ tsp baking soda ½ tsp cinnamon 1 tsp salt Group 3 1 ¾ cup sugar or substitute 1 ¾ cup unsalted peanut butter ¼ cup coconut oil, ghee or butter (melted) Group 4 1 tsp vanilla extract 1 tsp molasses 1 cup + 2 tbsp chocolate chips Method 1. Pre-heat your oven to 350F (177C). Add group 1 together and let sit for 10 minutes. 2. In a bowl add group 2, mix and put aside. 3. In another bowl add group 3, mix followed by group 1, mix and group 4 and mix. 4. Start adding group 2...

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The Pineapple Juicer

Course Snacks Cuisine Vegan Ingredients 1 cup chopped pineapple 1-2 carrots (peeled & juiced separately) 1-2 apples or pears (peeled) Few slices of fresh ginger Method Prepare the carrots first by slicing and juicing them rather than blending. You could also blend them. Both ways are good. Add the carrot juice to the pineapple and blend. Blend apple or pears. Add fresh ginger. The taste is great! Fruity and light. Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved....

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The Cream of the Carrot

Inspired from the chefs at Shreyas Retreat India where I hold an annual yoga retreat. Instead of making a separate broth I used the water from boiling the carrots. I also added white wine that added a slightly different flavour. It turns out thick (if you like thick) and very tasty. Course Appetizer Cuisine All Preparation time: 20 minutes. Cook time: 15-20 minutes. Ingredients 7-8 medium sized carrots 4 tbsp butter or ghee 2 tsp sugar 1 cup white wine 1 cup cream 1 cup basmati rice fresh thyme salt and pepper ½ tsp ginger Method Peel, slice and boil the carrots until semi-tender with 4 cups of water. Wash and boil the rice in a separate pot. Let sit when ready. Drain and simmer the carrots...

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Indian Pongal (treat)

A great South Indian breakfast that’s usually prepared for the festival 'Sankranti' (meaning a harvest festival). Easy and fun. Course Snack Cuisine Indian Ingredients 1 cup basmati rice 1 ½ cup filtered water ¼ tsp turmeric powder 10-12 cashews (halved) salt to taste 1 tbsp coconut (grated) Tempering 1 tsp cumin seeds 1 tsp peppercorns 4 tbsp ghee 2 tbsp virgin olive oil 2 ½ cm fresh ginger (grated) curry powder (optional) coriander powder (optional) Method In a small pan roast the rice until brown. Set aside. Add water and rice with the turmeric powder and bring to a slow boil. Roast without any oil all of the cashew nuts. Set aside. For the tempering grind and prepare the cumin seeds and peppercorns. Fry them in...

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Roasted Vegetables: Why & How

I love the colours of red, dark and light greens, purples, orange and yellow. Recently, I have moved away from the conventional methods of frying or boiling vegetables. I ‘ve been experimenting with roasting them and the results are truly outstanding. Roasting vegetables does require more time (double than boiling), but the benefits are worth it. Some fun and interesting facts are: The vitamin C and B complex in the vegetables are not absorbed by the water when roasted. More nutrition is maintained and stays right where it should; in the vegetable. The boiling water absorbs most of the good ‘stuff’ and is generally wasted when poured down the drain. The flavour of roasted vegetables is far superior than boiled. Vegetables maintain their rich colour and deepen...

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Palak Mushroom Curry

Inspired from the gourmet meals served at Shreyas Retreat, a luxury boutique resort in South India. During my annual yoga retreat, the chefs teach my students and I how to prepare some of the outstanding dishes they have served us during the week. This dish serves nicely with biryani or plain basmati rice and/or roti. Course Side dish Cuisine Indian Ingredients   Main 2-3 handful of fresh spinach 1 cup white button mushrooms 6 garlic cloves 1 inch ginger half of a white onion ½ cup fresh tomatoes 2-3 tsp fresh cream 2 tbsp extra virgin oil olive ½ green chili pepper (deseeded, chopped) Spices ¼ tsp turmeric powder ½ tsp gram masala powder ½ tsp fenugreek powder ¼ tsp red chili powder 1 tsp...

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Okra (Lady Fingers) Fresh

There is nothing more wonderful than a home-cooked Indian meal. While I have taken a few courses in Indian cuisine the best has been with Ms. Sandhya. She also wrote the book, Mysore Style Cooking and serves these meals in her home in Mysore. This recipe is inspired from her book but I have made a few changes. Course Side dish Cuisine Indian Ingredients   Main 1- ½ cup of chopped, washed okra 1 whole white onion 1 whole green chilies (deseeded) 1 tbsp white or black urid dal (pre-soaked) 1 tsp lemon juice 2 tbsp extra virgin oil olive ½ green chili pepper (deseeded) Spices ¼ tsp turmeric powder ½ sea salt 1 tsp mustard seeds   Method Wash and cut the okra into 1...

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My Homemade Bread

Unlike many or most bread recipes this one does not require any kneading! Perfect for someone like me. There are two versions (one with and without honey). I found using honey, however, was the nicest. The crust was harder and the inside chewy; just like it ought to be. Ingredients 3 cups flour (I used whole wheat flour) 1 ¼ tsp salt (I used table salt) 1 ½ cup filtered water ¼ tsp dry yeast 1/3 cup honey (optional) Material Large spoon 2 mixing bowls Large cotton cloth Extra virgin olive oil Pan or pizza stone Plastic wrap and elastic Method 1. Mix all the dry ingredients together. Add water. When using honey do it after the water. 2. Coat generously a bowl with olive oil. Place dough in it. 3. Cover the...

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Korean KImchi: Casual Style

I was first introduced to kimchi while living in South Korea. It is the stable of all Korean food. I've always wanted to try making it, but thought it was too complicated because traditionally it's stored in crock pots and buried in the ground. However, this recipe made it easy by using mason jars and stored in a cool place. For these reasons, it's called the 'casual' kimchi. For those not familiar with kimchi it is packed with lots of minerals and vitamins especially vitamin C. It is usually made with fish and shrimp sauce, but this recipe offers a nice substitute for vegans. Koreans claim that eating kimchi during the winter prevents the common cold, flu and cough. I've also witnessed Koreans eating it for...

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Eggplant Chutney

Fast, easy and fantastic. Here's a recipe I adapted from some of the Indian cooking classes I’ve taken in Kerala and Mysore. It came out great. It really like a meal onto itself. You can eat this with baked bread or basmati rice rather than roti. Course Condiment Cuisine Indian Prep time: 30 minutes Ingredients 1 eggplant 2 tbsp coriander spice 1 ¼ tsp tamarind paste 1 chopped small ginger 1 cup grated coconut salt to taste Tempering 2 tbsp extra virgin olive oil 2 tbsp mustard seeds Method Bake the eggplant for 15-20 minutes. Prick with a fork before baking. Add oil to the skin. Once the eggplant is baked (a knife will enter the skin smoothly) peel and chop. Add to a blender the...

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