A Fall Equinox Flow For Finding Your Balance

9 soothing yoga poses to help you ground and center while honoring the seasonal shift.The 2020 fall equinox is on September 22. Aside from being a regular seasonal and astrological shift, this time of year also has a strong practical and spiritual significance.These final days of summer carry an energy of brilliant abundance, bountiful gardens, perfect sunsets, and a satisfying feeling of completion. In a simpler society, this was the time to take stock of the harvest, draw inward, and preserve resources for the coming winter.Over the years, I’ve shaped my yoga and spiritual teachings around these primal and innate connections to the Earth’s consciousness. By deepening our awareness of these seasonal energies and planetary shifts, we are connecting to something larger. We are plugging into the inherent wisdom of the Earth. We can utilize that connection in our spiritual and self-care practices.For an eco-friendly yoga mat for your practice, try Ajna Eco Organic Yoga MatHarnessing Fall…

7 Delicious Ways To Use A Can Of Chickpeas

Looking for some foodie inspiration? A can of chickpeas can be whipped up in several ways to make creative snacks.

So you’re going through your cupboards looking for some foodie inspiration and you stumble upon a tin of chickpeas. This affordable pantry staple (great to add to curries, stews and soups) can be whipped up in several ways to make creative snacks.

Roast Them 

chickpeas roasted

1. Sriracha It

Drain two tins of chickpeas, spread on a foil-lined baking tray and toss with salt, a few squirts of Sriracha sauce and three tablespoons of extra-virgin olive oil. Bake at 200C for about 40 minutes (shaking pan in between), until golden and crispy.

2. Dip It

Drain chickpeas and place in a bowl with 2 tablespoons lemon juice, 1 clove garlic (crushed), one teaspoon ground cumin, two tablespoons tahini paste, four tablespoons water, two tablespoons olive oil and one teaspoon paprika. Take a hand-held blender and blitz ingredients until well combined. Add more water if necessary. Stir in a pinch of salt and pepper to taste.

3. Sweeten It

Drain and rinse one tin of chickpeas, bake for 35 to 45 minutes until crispy at 180C. Remove from oven and toss immediately with 2 tablespoons honey, half a teaspoon cinnamon, a tiny pinch nutmeg and a tiny pinch of salt. Enjoy as is, or place back in the oven for a further 5 to 10 minutes to caramelise.

Toss them into a curry

vegan chickpea curry
There’s nothing more comforting than a saucy curry. This version is a chickpea “butter chicken” vegan curry, but it’s rich enough to satisfy any militant meat-eater.

Or into a salad

red quinoa salad
Don’t be deceived by its simple appearance — the secret to this salad is in a sprightly dressing.

Turn them into a ‘Falafel-style’ burger

falafel burger
Seasoning like coriander and cumin make this already-flavourful dish from #WHNextFitFoodie Daniella Lagerwey a true trip for the taste buds.

Whip them into hummus

hummus
Hummus. Arguably the best spread in the entire world. You can eat it with crackers, spread it on a falafel burger or simply eat it out of the tub with a spoon. Here, you’ll find seven easy-to-make hummus recipes brought to you by the Women’s Health team.

Turn them into cookies

close-up of chickpea cookie dough
Yup, this is undeniable proof that chickpeas can be used in sweet dishes, too. Now before you knock the idea, give these delicious gluten-free peanut butter chocolate chip chickpea cookie dough bites a go.

Use them to make mayonnaise

homemade vegan mayonnaise still life
Aquafaba, often shortened to AF in the vegan/foodie blogosphere, is the liquid that you discard when you crack open a tin of chickpeas. That liquid is vegan gold. It whips up like egg white and works equally well as a yolk replacement to make a delicious mayo.

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