Lifestyle
Domestic Goddesses provides a holistic life style management service. We strive to assist you in creating a harmonious well balanced life though healthy eating habits, movements, home management, home décor and refurbishments.
We will consult with you about all your personal health and home needs and set out a program to relieve the stress of the admin responsibilities of creating a home environment that gives you respite from the stresses of living a highly functioning life.
Ananda Sanga
This is a very short post to send a great big shout out to Ananda Sanga. This is where I have been doing my level 1 yoga teacher training. It has deepened my personal yoga practice and set a solid foundation for my journey as a yoga teacher. I now know that I will never stop learning, exploring and expanding my knowledge. I’m hooked!
Thank you to Anne, Martina and Hazel. I look forward to many more years of learning from your enormous wealth of knowledge and experience.
If you are curious to read more either because you just want to deepen your yoga experience or if you are toying with becoming a teacher, click here to go to their website.
Anne on the far left, Martin in the back and Hazel to the far right. Our yoga teachers at Ananda Sanga
My yoga journey
My yoga journey started in 2009. Both my husband and my step mom had been practicing and teaching for many years and had been encouraging me to experience it. I can’t even remember why I was resistant to trying it but suffice it to say, I have never been sporty, and usually shy away from anything too physical, just in case I make a fool of myself.
They eventually coaxed me into trying it by doing a few private introductory lessons with me. When I realised that yoga wasn’t something to be feared anymore, I signed up for lessons at the Ananda Kutir Ashram. This is where my love of yoga was ignited. I practiced there for about 2 years before we moved away from the area. It is such a haven and I urge anyone in that area to try it.
My step mom and dear friend, Kathy Schwager, teaches from her studio in Claremont where I started to attend her group classes and do private classes with her. She is Sivananda trained but has done numerous courses in the Satyananda lineage, both styles with which I strongly resonate. After attending various of Swami Pragyamurti‘s classes on her trips to Cape Town, I applied to attend her beginners yoga teacher training course in 2012. Later in 2013, I attended the first three modules of the Integral Yoga training with Swami Vidyananda which opened me to yoga philosophy and a deeper understanding of the spiritual journey of yoga. By now the seeds had been deeply sown and I knew that this was a path I was meant to walk.
In 2012 I started teaching classes at the Crescent Clinic and at Valkenberg hospital, under the guidance and tutelage of Kathy Schwager. The classes are the most basic yoga, mainly consisting of light stretching and breathing. I love teaching these classes and feel like I get as much, if not more out of holding this space for my students as they might from participating.
At the beginning of 2014, I decided to take the next step and become a formally certified yoga teacher. I enrolled with Ananda Sanga Educational Institute to attend their 200 hour yoga teachers training course. In February we completed the practical training part of the course and I am now half way through completing the theory part of the course. What an amazing and life changing experience it has been.
I love practicing and teaching yoga. But by immersing myself in the history, theory, philosophy of it; surrounded by the most beautiful people, each on their own path of truth seeking, was more than I could have hoped to have gotten out of the course. I know now that I will never stop being a student and can only hope to be as blessed in the future as I have been in the past. The practice of yoga is our journey towards unity with the divine and what a gorgeous trip it has been so far.
Us budding yoginis with our three teachers. Photo care of Ananda Sanga
Fresh, light and a little different
Ages ago I put aside a recipe I wanted to try but (as these things always happen) never got around to it. I stumbled upon it the other day and gave it whirl…it was magnificent!
The inspiration recipe was the cover dish on the November 2008 issue of TASTE magazine. My recipe is different in many ways but the essence is much the same.
The fresh zesty sauce makes a pleasant change from all the oily, buttery and creamy sauces we usually have with fish. There was no need to serve a starch with the meal either. It was perfectly satisfying as it was.
I served a bowl of fresh cherries for dessert and thought this was a pretty darned fabulous meal to serve for guests, especially considering how healthy it all is. No compromises in flavour at all!
Grilled fish with tomato papaya salsa
Serves 4
4 x firm white fish medallions about 200g each
For the salsa
3 small ripe tomatoes
1 cup of ripe but firm papaya
1 small red pepper or pimento
1 tsp of fresh garlic
A small chilli (or to taste), seeded
¼ cup of olive oil
1 Tbsp of lemon juice
Salt to taste
To garnish
1 tomato, thinly sliced
1 ripe but firm avocado, peeled and quartered
Fresh basil (or coriander), roughly chopped
1 lemon or lime, quartered
Pre-heat your oven on grill and full heat. Place the rack close to the top of the oven. Line a baking tray with foil.
Place your fish onto the baking tray; drizzle with oil and season with salt and pepper. Place in the oven and grill for 8 – 10 minutes depending on how thick the fish is.
In a blender combine all the salsa ingredients. Don’t over blend as some texture is nice.
Prepare the garnish items.
Once the fish is cooked, remove it from the oven and allow it rest for 5 minutes before plating the fish as seen in the picture above.
Christmas eve dinner
Last year we spent Christmas with my in-laws up in Pretoria. I offered to cook us a Christmas eve dinner at Grandpa Joe’s house. I decided to go all out – downloaded loads of cheesy Christmas carols, printed out carol booklets for us to do our own signing, got bible verses ready to be read, dug out all grandpa’s ‘good’ tableware, lit candles everywhere, prepared a center piece and the whole nine yards.
For the meal I served individually plated salads as a starter. Nothing too complex just a bed a baby leaves, red and yellow peppers, avo, baby corn, pan fried mushrooms, cashew nuts and balsamic reduction as a dressing.
The main course and dessert were inspired by the Fresh Living Magazine Christmas booklet, which I had read during the road trip up. Grilled salmon with gremolata, crispy roast potatoes and blanched asparagus with capers, olive tapenade and cherry tomatoes as the side veg. It was delicious! Such a winning combo! Perfect for a dinner party any time of the year.
For dessert I made the Christmas pudding cheese cake from Fresh Living – I tweaked it a little to make it sugar and gluten free… oh my word was it delicious! That is so going to become a staple in my Christmas repertoire from now on. What a fabulous idea!
What is yoga therapy?
Yoga therapy is usually a one on one class; where an experienced yoga teacher guides a student, who may have unique physical or emotional needs, through a yoga class which has been modified and adapted to suit that students specific needs.
The reason I am drawn to this style of teaching, is because I feel that so many of the yoga classes available to us in the urban western environment seem to be for super fit young healthy people. And there are many people who could benefit from yoga but simply aren’t physically or emotionally up the challenge of these classes.
Yoga therapy can balance, ground and strengthen fragile people over a period of time until they are ready to join a group class environment.
This style of teaching is where I hope to grow my skills and experience into. I would like to take yoga into the community at large. To the elderly, the disabled, the injured, the chronically ill, the overweight, the mentally fragile or even just to those who don’t feel comfortable in a large class of people and need a little more personal attention.
Because yoga therapy is a relatively new concept, I have listed a whole group of quotes below from various widely respected teachers and institutions on the subject.
‘Yoga therapy, derived from the Yoga tradition of Patanjali and the Ayurvedic system of health care refers to the adaptation and application of Yoga techniques and practices to help individuals facing health challenges at any level manage their condition, reduce symptoms, restore balance, increase vitality, and improve attitude.’
-American Viniyoga Institute
Gary Kraftsow
“Yoga therapy is that facet of the ancient science of Yoga that focuses on health and wellness at all levels of the person: physical, psychological, and spiritual. Yoga therapy focuses on the path of Yoga as a healing journey that brings balance to the body and mind through an experiential understanding of the primary intention of Yoga: awakening of Spirit, our essential nature.”
-Integrative Yoga Therapy (U.S.A.)
Joseph LePage, M.A.
“Yoga therapy adapts the practice of Yoga to the needs of people with specific or persistent health problems not usually addressed in a group class.”
-Samata Yoga Center (U.S.A.)
Larry Payne, Ph.D.
“Yoga therapy is the adaptation of yoga practices for people with health challenges. Yoga therapists prescribe specific regimens of postures, breathing exercises, and relaxation techniques to suit individual needs. Medical research shows that Yoga therapy is among the most effective complementary therapies for several common aliments. The challenges may be an illness, a temporary condition like pregnancy or childbirth, or a chronic condition associated with old age or infirmity.”
-Yoga Biomedical Trust (England)
Robin Monro, Ph.D.
“Yoga comprises a wide range of mind/body practices, from postural and breathing exercises to deep relaxation and meditation. Yoga therapy tailors these to the health needs of the individual. It helps to promote all-round positive health, as well as assisting particular medical conditions.The therapy is particularly appropriate for many chronic conditions that persist despite conventional medical treatment.”
-Yoga Therapy and Training Center (Ireland)
Marie Quail
“(Yoga therapy is) the use of the techniques of Yoga to create, stimulate, and maintain an optimum state of physical, emotional, mental, and spiritual health.”
-Judith Hanson Lasater, Ph.D.
Do unto others!
What do (did) we, as employees, expect from our employers?
For those of us luckily enough to be able to afford a housekeeper, maid, char, nanny, cleaner, helper or whatever name we use for the wonderful women (and men) who help us in our homes; let us remember that they are our employees. They have the same expectations we have from our bosses.
They wait in hope ever year for their annual increases and bonuses, just like we do. They rely on a yearly inflationary increase in their salary to keep up with their rent, food and transport costs. They also hope to be appreciated for their loyal service.
Industry norms are as follows
1 – Mandatory salary increase per year based on inflation – you can check this by clicking on this link.
However, the lower income earners are harder hit by inflation, as they spend almost all of their salaries on food, energy and transport which have a higher rate of inflation.
My determined suggestion would be to give your staff an annual increase of the published rate of inflation plus an additional 2%, to even it out to somewhere closer to the true rate of inflation.
2 – Each year you should evaluate your staff members performance. If they don’t have a job description and list of required tasks, please set one up, as this really helps them to know what you expect from them. Salary increases for loyal service and good performance are an incentive to serve you better. Even if it’s only a few percent, showing your appreciation financially is the best way to say thank you.
Dissatisfied employees skive off and steal… remember that housekeepers talk to each other, if they know so many other ladies are getting increases and they aren’t, they are more likely to think it only fair to call home on your landline and take a few rolls of loo paper and some sugar home with them… wouldn’t you?
3 – Annual bonuses. Depending on how a business’s profits for the year look, is how a business decides what the annual bonus for their team will be. Think about how you’ve done this year financially speaking. If you’ve done well – so should your housekeeper. If not, then figure out a fair bonus based on your years income and explain it them clearly and honestly.
Remember that this pays for their kids Christmas presents, holiday trips home to see their family, school fees and clothes for the next year. I am sure, one less fancy dinner out, or a few less bottles of champers over the festive season are worth knowing how much further that money will go for your housekeeper.
An employee who feels valued and cared for is an asset and treasure. Are your staff feeling that way?
Caramelised baby onion, rosa tomato and lentil salad
I have never been a natural salad eater. I have had to work hard at becoming one. Some of the keys to my enjoying a salad are that they need to have more than just leaves and few salad veggies in them. I like them to have crunch and softness. Tangy, tart and sweet notes. Proteins, diary, nuts and or seeds and a wide variety of veggies and leaves. I don’t like them to be drenched in mayo or oil and I’m not crazy about balsamic vinegar. I hate raisins in my salad and am iffy about fruit in a salad. And I don’t like eating salad when its cold outside. But besides that…
I now eat a lot of salad and am always looking out for new and interesting ones. A dear friend and very talented cook made a salad for me a while ago which I just couldn’t get enough of. I have been dying to try to recreate it using the guide lines she gave me. I’m not sure if I properly did it justice but this recipe is as close as I could get.
Caramelised baby onion and lentil salad
Serves 4
10 pickling onions or shallots, trimmed and peeled
1 Tbsp of olive oil
½ tsp of salt
2 Tbsp of balsamic vinegar
2 tsp of sugar
1 tin of lentils, well washed and drained
1 tsp of lemon zest
2 Tbsp of lemon juice
2 Tbsp of chopped fresh herbs (thyme, oreganum, parsley, basil)
1 Tbsp olive oil
1 tsp of sugar
¼ tsp of salt (or to taste)
125g of baby rosa tomatoes, halved
2 handfuls of baby spinach, well washed
1/2 a cup of crumbled feta
Reserve some tomatoes and herbs for garnish
In a sauce pan gently fry the onions in the oil, adding dashes of water from time to time. Keep a lid on the pot, but slightly open a crack. After about 10 – 15 minutes depending on the size of the onions, add the seasoning and vinegar and fry until the sauce has thickened. Turn off the heat and leave with the lid on.
While frying the onions, combine all the lentil ingredients. Once the onions have cooled, add them to the lentils and refrigerate until well cooled.
To serve, arrange the spinach on a platter, scatter with the lentil onion mixture and garnish with the feta, tomato and herbs.
Chicken Piccata
This is not a new recipe. I blogged about it about three years ago first but I have so many new followers now and it is such a winner of a recipe I felt I just had to share it again. I have taught this recipe in my classes so many times and it is such a success every time.
I have refined the recipe a little since then and created a flour free version of it too which it just as tasty. So I will share both versions below.
It is particularly important to the success of this recipe to use a meat mallet to tenderise the chicken breasts. To read more about this, click here.
Chicken Piccata
Serves 4
4 chicken breast, tenderised
¼ cup of white flour
½ tsp of salt
Seasoning of your choice (I used a pinch of cumin, turmeric and chilli powder)
1 Tbsp olive oil
1 Tbsp of butter
1 large onion, peeled and finely chopped
1 tsp of garlic, peeled and finely chopped
½ a cup of sherry (or white wine with 1 Tbsp of sugar)
1 cup of chicken stock
1 tsp of lemon zest
3 Tbsp of lemon juice
2 Tbsp of brown sugar
2 Tbsp of capers
1 tsp of whole grain mustard
2 Tbsp Italian parsley, finely chopped
Mix up the flour, salt and seasoning. Heat half the oil in a large non stick pan to medium high heat. Coat your tenderised chicken breasts with the flour and fry them until just browning on each side (2 minutes per side max). Add extra oil as needed. Set aside the chicken.
If there is any burned flour in your pan, clean it out, if not add the butter to the same pan and once it has melted, add the onions and garlic and fry for a minute or two until they turn glassy. Add the sherry, stock, lemon zest and juice, capers, mustard and sugar. Allow this to simmer and reduce by about a 1/3. Then add the chicken breasts and parsley to the sauce and simmer until heated through.
If making this ahead of time. Leave the chicken and sauce separate until ready for use. Then heat the sauce, add the chicken and parsley, and simmer until the chicken is heated through.
For garnish add lemon slices and extra capers like you can see in the picture.
Chicken Piccata (flour free)
Serves 4
1 Tbsp of olive oil
½ tsp of salt
¼ tsp of pepper
1 tsp of fresh herbs, finely chopped
Seasoning of your choice (I used a pinch of cumin, turmeric and chilli powder)
4 chicken breasts, tenderised
2 Tbsp butter
1 large onion, peeled and finely chopped
1 tsp garlic, peeled and finely chopped
½ a cup of sherry (or white wine with 1 Tbsp of sugar)
1 cup of strong chicken stock
1 tsp of lemon zest
3 Tbsp of lemon juice
2 Tbsp brown sugar
2 Tbsp of capers
2 tsp of whole grain mustard
1 Tbsp Italian parsley, finely chopped
Combine half the oil and all the seasoning. Heat the other half of the oil in a large pan to medium high heat. Cover the chicken breasts with the seasoning and fry them until browning on each side (2 minutes per side max). Set aside the chicken.
Add the butter to the same pan and once it has melted add the onions and garlic and fry for a few minutes until they turn glassy. Then add the sherry, stock, lemon zest and juice, capers, mustard and sugar. Allow this to simmer and reduce the sauce by ½, then add the chicken breasts and parsley to the sauce and simmer for a further minute.
For garnish add lemon slices and extra capers like you can see in the picture.
Grilled kingklip recipe with Mediterranean vegetable
I was craving grilled fish yesterday and spotted some lovely fresh Kingklip. I had my nieces coming over for a quick lunch before their extra maths class so I thought I’d throw together something fresh, quick and light for us – grilled kingklip. It turned out so well!
This fish and vegetable recipe is a perfect one-pot wonder for a quick meal but you can also add a starch and salad on the side to bulk it out. We ate it just grilled Kingklip with Mediterranean vegetable and it was perfectly filling and so satisfying.
I also think it looks really appealing, which would make this kingklip recipe great for entertaining.
Kingklip recipe & Mediterranean vegetable
Serves 4:
4 x 150g medallions of firm white fish (like Kingklip)
8 baby marrows, trimmed, halved lengthways and widthways
1 yellow pepper, seeded and cut into chunks
125g of baby tomatoes
4 pickling onions (or shallots), trimmed, peeled and cut into wedges
2 Tbsp of capers
12 black olives, pitted and halved
2 large cloves of garlic, roughly chopped
1 Tbsp of olive oil
1 tsp of salt
½ tsp of black pepper
¼ cup of fresh herbs (basil, thyme, oregano and/or basil)
½ tsp of lemon zest
1 Tbsp of lemon juice, freshly squeezed
Pre-heat your oven on grill, fan and maximum heat. Place the rack in the middle of the oven.
In a casserole dish, large enough so that the fish and veggies don’t overlap, place the fish evenly spaced, and scatter the veggies, capers, olives and garlic in between. I use olive oil in a little spray bottle and I spray the veggies and fish with a thin layer of good olive oil. If you don’t have a spray bottle, drizzle the oil and make sure the fish is well rubbed with it.
Then sprinkle the dish with salt (more salt on the fish than the veggies) and black pepper.
Grill for 10 – 12 minutes, depending on how thick the fish is. The fish must be barely cooked and the veggies starting to blacken on the edges. Turn the heat off and leave the dish in the oven for ca. another 5 minutes. Leave another 5 minutes once you have the grilled kingklip out of the oven before serving.
Just before serving, drizzle the fish with the lemon zest and juice and sprinkle the whole dish with the fresh herbs.
Pin for later!
Thai salad parcels
It must be at least 20 years since I first discovered Thai salad parcels at Wang Thai. Our family quickly made up their own version of the dish and have been making it with relish ever since. About two weeks ago for date night I rustled this one up for Adam and I.
I bought three heads of iceberg lettuce and stripped the outer leaves away leaving just the smaller bowl shaped tender and crispy inner leaves. I keep the large outer leaves to use in a regular salad, but the inner leaves make the perfect ‘bowl’ to gather the filling and sauce in.
The fillings in this case were – salted peanuts, toasted coconut, chopped ginger, chopped garlic, chopped fresh chilli, chopped lemon peel and chopped lemon segments. The sauce was a combination of soya sauce and honey (I don’t like it too sweet, so only a dash of honey for me). I would usually add a little fish sauce too, but Adam doesn’t eat fish so I left that out.
The combination of flavours is so refreshing and exhilarating. It makes for a perfect light meal or starter, leaving your senses peeked and your tummy satisfied. If you think it looks weird, trust me – I have never served this to anyone who hasn’t been wowed by it. You get to choose what and how much of anything to put into your salad wrapper so each person can tailor-make it suit their taste.
