Our summer edition of our Mindful Supper Club was yet another spesh one. Cami (founder or La Maison Wellness) and partner in health, created an evening of meditation, yoga and a nourishing summer inspired supper with non-alcoholic cocktails to drool over.
Offering intentions of reflection of the summer months passed, moments to show gratitude for all that is yet to come and to simply be present for an evening together.
I am constantly amazed at the power we can harness when we actually become fully present, when we really listen to one another and when we be brave enough to share our experiences. The outcome is a community who supports one another and a community where we learn from one another!
Try this, grab a hubby, friend or colleague. Take a moment to think of one word which resonates with your summer or your recent experiences or time in life. Share that word with each other and allow a few minutes of conversation and thoughts to flow surrounding it... Notice the feelings that came up. Do you feel more or less attached? Do you feel a sense of gratitude? Sometimes all it takes is simple moment to reflect, to understand or to let go.
OK so we all know the magic that happens when we gather around a table right? To follow is the three course supper & cocktail recipes. Create your own Mindful Supper Club. Create a theme for the evening to spark seeds of thought, leave the phones in another room & be full present!
Starter || GREEN GAZPACHO
Refreshing cucumber & mint soup to cool & cleanse. A hint of fresh garlic, jelapeno & lime juice to awaken your senses.
Ingredients - serves 4
10 fresh mint leaves
1 juice of a lime
1 fresh garlic clove
1 Tablespoon of greek yoghurt
1 glug of olive oil
salt & pepper to season
Blitz ingredients until smooth (I used my Nutri Bullet) & serve chilled. Garnish with lime juice, olive oil & a sprig of mint.
Main || RAINBOW SOBA SALAD
Let your eyes feast on this vibrant gluten-free salad. Tossed in a chilli peanut sauce & Japanese sesame mayo.
Ingredients - serves 4
Salad - mix into a bowl
1/2 a red cabbage shredded
1 red pepper sliced finely
2 carrots grated
2 spring onions sliced
4 bundles of soba noodles (follow packet instructions, rinse under cold water)
a drizzle of sesame oil
The Peanut Dressing - blitz all ingredients into a smooth paste and stir into salad
1/3 cup of peanut butter
1 drizzle of sesame oil
2 limes - juiced
a Tablespoon of honey
hot sauce - to your taste
1 thumb sized piece of fresh ginger
2 cloves of garlic
2 Tablespoons of soy (use Tamari for gluten free)
a little water to mix
To Garnish - optional | garnish, add a little more peanut sauce if any left over
1 handful of peanuts smashed
black sesame seeds
slice of lime
Dessert || Coconut Panna Cotta
Finish with a silky coconut panna cotta, topped with a chia jam. Only sweetened with a dash of honey.
I took inspo from the beautiful Kiwi cook Eleanor Ozich. I used this recipe, using Agar Agar for a vegan friendly gelatin. Note: ensure to use coconut cream not coconut milk... you'll get a much silkier and creamer texture with cream (lessons learned)
Obviously passionfruit is everything, but in this case I used a homemade chia jam recipe to top... FYI this chia jam is ready in seconds and is the perfect topping to your daily oats.
Chia Jam - simmer ingredients in a pot, cool and refrigerate.
1/3 cup of chia seeds
Mixed frozen berries
honey to taste
To Sip || Mindful Cocktails
Cami's creative, non-alcoholic cocktails are fit for the healthy hedonist. Using nutrient dense ingredients Cami's cocktails are beautiful to look at and even more delicious to sip! Find Cami's cocktails here to recreate your own.
A special thank you to those beautiful Supper Clubbers who joined up, Uschi Claassen for her moving Crystal Sound Bath during savasana. (Uschi and I will be hosting Stretch & Sound this Friday for those who are in need of a sweet relaxing evening)
Bring on our autumn edition of Mindful Supper Club, (not that I'm wishing away summer AT ALL!)
Stay mindful & connect people.