LIFESTYLE NEWS - There is a reason people often turn to baking when they are stressed. The slow, deliberate process of making something with your hands can be surprisingly calming, allowing the mind to focus on something simple and tangible.
But you don't have to bake to enjoy that feeling. Cooking, stirring and chopping can provide the same opportunity to slow down and be present in the moment.
This International Relaxation Day, Saturday 15 August, Wayne Blake, Group Food & Beverage Manager at ANEW Hotels & Resorts, has created a full day's menu designed to encourage people to slow down, savour the process and enjoy delicious, wholesome meals.
Breakfast: Oats with miso caramel and toasted almonds
Start the day with creamy oats, a savoury-sweet miso caramel and crunchy toasted almonds.
Almonds are rich in magnesium and vitamin E and are associated with supporting a calmer nervous system, while the miso caramel adds a delicious savoury-sweet flavour.
Ingredients and method
In a saucepan over medium-low heat, combine 200g rolled oats, 500ml milk or oat milk and a pinch of salt.
Cook slowly, stirring regularly, for about 10 minutes until thick and creamy.
While the oats are cooking, melt 15g butter in a small pan over medium heat until golden and nutty-smelling.
Add 30ml honey and 15ml white miso and stir until a glossy caramel forms, approximately two minutes.
In a dry pan, toast a handful of roughly chopped almonds until golden and fragrant.
Spoon the oats into a bowl, drizzle generously with the miso caramel and finish with the toasted almonds.
Wayne’s tip: White miso is the mildest and most accessible variety and is available at most delis and supermarkets. Do not substitute it with darker miso, as it will overpower the caramel. Consider topping the oats with blueberries, which are rich in antioxidants.
Morning drink: Chamomile and naartjie blossom warmer
A soothing chamomile drink with fragrant South African naartjie zest provides a gentle way to pause during the morning.
Chamomile is widely recognised as a soothing herb, while naartjie adds a fragrant citrus note.
Ingredients and method
Peel the zest of one naartjie into long strips using a vegetable peeler.
Steep two chamomile tea bags or 5g loose chamomile flowers together with the naartjie zest in 300ml boiling water for five minutes, then remove.
Stir in 15ml raw honey until fully dissolved and pour into a warmed glass or mug.
Garnish with a fresh strip of naartjie zest.
Find somewhere quiet, sit down and drink it slowly.
Wayne’s tip: The naartjie zest is where all the magic is. Do not use naartjie juice, as it can turn bitter when heated. Gently steeped zest gives the drink its character.
Chamomile and naartjie blossom warmer.
Lunch: Turmeric and coconut roasted butternut soup
Roasted butternut, turmeric and coconut milk come together in a warming, comforting soup served with fresh coriander and warm flatbread.
Turmeric has been used traditionally for its anti-inflammatory properties and adds both colour and flavour to this hearty lunch.
Ingredients and method
Preheat the oven to 200°C.
Toss one large peeled and cubed butternut with 30ml olive oil, 5ml ground turmeric, 2.5ml ground ginger, salt and pepper.
Spread onto a roasting tray and roast for 35 to 40 minutes, until golden and soft.
In a large pot, gently sauté one roughly chopped onion and two crushed garlic cloves in a little olive oil until soft.
Add the roasted butternut, 500ml vegetable stock and one 400ml tin of coconut milk.
Bring to a gentle simmer and blend until completely smooth.
Taste, adjust the seasoning and serve with warm flatbread and a scattering of fresh coriander.
Wayne’s tip: The roasting is where all the flavour comes from. Do not skip it or rush it.
Turmeric and coconut roasted butternut soup
Afternoon: Iced mint and lime sparkling water
Cool down with a refreshing combination of fresh mint, zesty lime and sparkling water.
Fresh mint is celebrated for its naturally cooling properties, making this an easy and refreshing drink for a relaxed afternoon.
Ingredients and method
Fill a large glass with ice.
Add a generous handful of fresh mint leaves and the juice of one lime.
Top with sparkling water and stir gently.
Garnish with an extra sprig of mint and a slice of lime.
Wayne’s tip: Gently bruise the mint leaves between your fingers before adding them to the glass. This releases the oils and makes the drink more fragrant.
Iced mint and lime sparkling water.
Dinner: Cardamom and honey glazed salmon
Fragrant cardamom and honey create a sweet, aromatic glaze for salmon served with golden roasted sweet potato.
Cardamom is warm and aromatic, while honey creates a beautifully caramelised glaze that complements the salmon.
Ingredients and method
Preheat the oven to 200°C.
Toss four medium peeled and cubed sweet potatoes in olive oil, salt and pepper.
Roast for 30 to 35 minutes, until golden.
Mix together 45ml honey, 2.5ml ground cardamom, 15ml soy sauce and one crushed garlic clove.
Place four salmon fillets on a lined baking tray and spoon the glaze generously over each fillet.
Bake for 12 to 15 minutes, until cooked through and caramelised.
Serve over the roasted sweet potato with fresh coriander and a squeeze of lemon.
Wayne’s tip: Do not be shy with the glaze. Spoon it over the salmon twice during baking for a properly caramelised finish.
Cardamom and honey glazed salmon with roasted sweet potato.
Dessert: Lavender and dark chocolate brownies
Finish the day with rich dark chocolate brownies delicately flavoured with culinary lavender.
Dark chocolate is naturally rich in magnesium, while a small amount of culinary lavender adds a subtle floral note to these indulgent brownies.
Ingredients and method
Preheat the oven to 170°C and grease and line a 20cm x 20cm baking tin.
Melt 200g roughly chopped dark chocolate and 150g butter together in a heatproof bowl over simmering water, stirring until smooth.
Remove from the heat and allow to cool slightly.
In a separate bowl, whisk three large eggs and 180g sugar until pale and slightly thickened.
Stir in the melted chocolate mixture, 5ml finely ground culinary dried lavender and 5ml vanilla essence.
Fold in 80g cake flour, 25g cocoa powder and a pinch of salt until just combined. Do not overmix.
Pour the mixture into the prepared tin and bake for 22 to 25 minutes, until the top is set but the centre still has a slight wobble.
Allow to cool completely in the tin before cutting.
Wayne’s tip: Use culinary-grade lavender only and grind it finely before adding. A little goes a long way, and the brownies will firm up beautifully as they cool
5.Lavender dark chocolate browniesImage caption
Make time to slow down
From a warm bowl of oats to a comforting bowl of soup and an indulgent chocolate brownie, the day's recipes are an invitation to make cooking part of your relaxation routine.
The idea is simple: slow down, enjoy the process and take time to savour what you have created.
Sometimes, relaxation can begin in the kitchen.
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