Slow Down Recipes for International Relaxation Day 15 Aug

Relaxation has never tasted this good

International Relaxation Day is on 15 August

There is a reason people turn to baking when they are stressed. The slow, deliberate act of making something with your hands can be surprisingly calming, giving the mind a chance to slow down and focus on something simple and tangible. But you don’t have to bake to get that feeling. Cooking, stirring and chopping can offer the same kind of pause.

This year on International Relaxation Day, Wayne Blake, Group Food & Beverage Manager at ANEW Hotels & Resorts, encourages an entire day of recipes designed to promote slowing down, savouring the process and ultimately, moments of relaxation in preparing delicious, healthy meals.

Breakfast: Oats with miso caramel and toasted almonds

Almonds are rich in magnesium and Vitamin E, and they are associated with a calmer, more settled nervous system, while miso caramel provides a savoury sweet taste.

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 cook, melt 15g butter in a small pan over medium heat until it turns golden and smells nutty. Add 30ml honey and 15ml white miso, and stir until a glossy caramel forms, about 2 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 with darker miso as it will overpower the caramel. Consider topping with blueberries, rich in antioxidants, and associated with improved mood, brain function and reduced inflammation.

Morning drink: Chamomile and naartjie blossom warmer

Chamomile is one of the most widely recognised soothing herbs, and naartjie with its fragrant zest gives this warm drink a distinctly South African twist.

Peel the zest of 1 naartjie into long strips using a vegetable peeler. Steep 2 chamomile tea bags or 5g loose chamomile flowers together with the naartjie zest in 300ml boiling water for 5 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. Sit somewhere quiet and drink it slowly.

Wayne’s tip: The naartjie zest is where all the magic is. Do not use naartjie juice as it turns bitter when heated. Zest only, steeped gently, is what gives this drink its character.

Lunch: Turmeric and coconut roasted butternut soup with warm flatbread

Turmeric has been used for its anti-inflammatory and mood-supporting qualities for centuries.

Preheat your oven to 200°C. Toss 1 large peeled and cubed butternut with 30ml olive oil, 5ml ground turmeric, 2,5ml ground ginger, salt and pepper and spread on a roasting tray. Roast for 35 to 40 minutes until golden and soft. In a large pot, gently sauté 1 roughly chopped onion and 2 crushed garlic cloves in a little olive oil until soft. Add the roasted butternut, 500ml vegetable stock and 1 tin (400ml) coconut milk and bring to a gentle simmer. Blend until completely smooth. Taste, adjust seasoning and serve with warm flatbread and a scatter of fresh coriander.

Wayne’s tip: The roasting is where all the flavour comes from. Do not skip it or rush it.

Afternoon: Iced mint and lime sparkling water

Fresh mint is celebrated for its naturally soothing and cooling properties and a cold, sparkling glass of it on a Saturday afternoon can feel restorative.

Fill a large glass with ice. Add a generous handful of fresh mint leaves and the juice of 1 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. It releases the oils and makes the whole drink more fragrant.

Dinner: Cardamom and honey glazed salmon with roasted sweet potato

Cardamom is warming and aromatic and used for its grounding qualities. Combined with honey it creates a glaze that is fragrant and completely transformative on salmon.

Preheat your oven to 200°C. Toss 4 medium peeled and cubed sweet potatoes in olive oil, salt and pepper and roast for 30 to 35 minutes until golden. Mix together 45ml honey, 2,5ml ground cardamom, 15ml soy sauce and 1 crushed garlic clove. Place 4 salmon fillets on a lined baking tray, spoon the glaze generously over each fillet and 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 twice during baking for a proper caramelised finish.

Dessert: Lavender and dark chocolate brownies

Dark chocolate is rich in magnesium and culinary lavender, used in exactly the right quantity, adds a floral note that makes these brownies unexpectedly delicious.

Preheat your oven to 170°C, grease and line a 20x20cm baking tin. Melt 200g roughly chopped dark chocolate and 150g butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly. In a separate bowl whisk 3 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 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.