Salt the Radish are holding a Root and Heart Chakra Yoga Brunch with Kelly Craig Yoga Flow on Saturday 13 July 2019 from 11am to 1.30pm at Islington Ecology Centre. Throughout this session you will discover how to tune into the ‘subtle’ energy centre in your body know as Chakras through a sequence of yoga poses, breathing techniques and relaxing essential oils followed by a lunch focussing on foods which are linked to the Root and Heart Chakras.
There will be flow yoga practice, group meditation and a healthy vegan lunch.
Women Who Run North London “In honour of International Women’s Day 2019 we’ve sat down with some of the amazing women running businesses in Finsbury Park and Stroud Green to talk about how they got started, if gender has impacted their experiences in the workplace and what advice they have for aspiring female business owners and leaders. Our “Women who run North London” series will feature these interviews, published across the next two weeks, debuting today with Kat, owner of Salt the Radish on Blackstock Road – a beautiful café and coffee house (not to mention home to some wonderful...
Nobody Said It Was Easy... Yesterday Salt the Radish opened its doors for the first time to the hungry (hopefully) people of Finsbury Park. To say this has been a long journey is an understatement. I've been catering for yoga retreats and small events and dinners for a couple of years but the café plan has been bubbling around for much, much longer than that. I've had to overcome a few obstacles on the way and I'm not out of the woods yet. Come in for a coffee and maybe I'll bore you with the whole story. This means that for a...
Meditation and Mindfulness Part II We have just reached the end of Dale Farm Holiday's second Yoga and Mindfulness Retreat. A full weekend of relaxation and yoga. Salt the Radish provided a full bespoke vegetarian menu including vegan alternatives (for our favourite vegan, Alice). Dinner on Friday night was a roasted squash, shallot and feta salad followed by harissa roasted aubergine, pickled red onion and lentil salad, preserved lemon yoghurt and flatbreads. Dessert was a vegan chocolate mousse (don't tell anyone there's avocado in it, they'll never know). Saturday night we went Indian. Kale pakoras, onion salad and mint yoghurt...
Summer Fennel. It's July. A balmy 17 degrees and cloudy with showers. The British summer is well and truly here. And with it comes our first crop of fennel. Fennel can be picked into Autumn but I think it is at it's best right now, chopped and eaten raw in a salad with a lemon dressing and some herbs. There are some great fennel recipes in Tom Hunt's book "The Natural Cook: eating the seasons from root to fruit", which takes you through the seasons with 26 different fruit and vegetables showing you how to use every part of an ingredient. I...
