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~ Freda

~ Freda

Dukkah. A perfect Christmas gift and ingredient for an overnight nature mission.

Roshni Mistry

Here is a wonderfully EASY, delicious recipe for Dukkah. It just pops with festivity because of the vibrant flower petals.

I think a big batch of this will have you covered for some yummy edible Christmas gifts and will look so lovely in a pretty glass jar. If you are planning some exciting adventures in nature, this Dukkah is a lightweight way to sprinkle some delicious, beauty onto your camping or DOC hut breakfast or dinner too. This dukkah is also excellent with boiled eggs and Avo with toast for breakfast.

This recipe has a variety of nuts, I added some brazil nuts as they are rich in selenium (a mineral that is deficient in New Zealand soils – eat two a day to get your recommended daily intake). If you feel some of your nuts are particularly crunchy, then I recommend you don’t have to roast them all so that you can retain the beautiful omega 3 fatty acids.

Ingredients

⅓ cup walnuts
⅓ cup pistachios
1/2 cup hazelnuts
6 brazil nuts
⅓ cup hulled sesame seeds
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1 Tbsp fennel seeds
2 tsp flakey Sea Salt
1 tsp black pepper or freshly ground pepper
1-3 tspn flower petals – all edible flowers are lovely: Rose, Calendula, Viola, Pineapple Sage and any other lovely edible flowers you can find in your garden.

‍

Instructions

Mix these all together, inhale the stunning aromas and enjoy!

Preheat the oven to 175 degrees Celsius. Place the pistachios on one baking tray. Place Hazelnuts on another baking tray and roast for about 5minutes until fragrant. Cool. Chop the nuts. Chop and dry the flower petals, they will dry quickly, just sprinkle them on a surface, e.g: a baking tray to dry.

Dry toast the sesame seeds on their own 2-3 min.

Dry toast the coriander, fennel and cumin seeds together in a skillet for about 2-3 minutes until fragrant. Cool. Partially grind the spices to a nice, coarse texture.

Combine everything in a bowl and keep in an airtight jar for a month if you can keep it that long.

‍

Enjoy xxx

REFERENCES

Roshni Mistry

Roshni Mistry is a Nutritionist and Somatic Practitioner. She educates, inspires and empowers the people she works with using Nutrition and Mindful Somatic Release Techniques as a roadmap for vibrant, thriving health and balance. She's also a foodie! Born in Lancashire, England to a Kenyan Indian father and Indian mother, at the age of four she moved with her family to Waiuku, rural Tamaki Makaurau where her parents started a supermarket and bakery in an old dressmaking factory. Growing up amongst such a diverse spectrum of food and people, she got to visit market gardens, organic and biodynamic farms and bid on fresh produce at the Turners and Growers Fresh Produce auctions. Her siblings and her worked alongside their dad baking pastries, breads and beautiful organic Sourdoughs in the bakery as well as stacking shelves with instant and packaged foods as well. These foods don’t nourish us but typify the majority of the foods readily available. Living with her Grandma also immersed Roshni in deliciousness from a very early age, Roshni spent a lot of time chopping, stirring, grinding Indian spice mixes and helping her Grandma cook the family meals. Cooking and sharing food is a massive part of her heritage, and her love for preserving the foods of her ancestors to keep their food traditions alive is a huge inspiration for me. Alongside practising as a nutritionist, Roshni uses mind-body based approach based in neuroscience, known as somatic release to provide a truly holistic and integrative mind-body connection. Combined with nutrition, she finds this to be a highly effective combination to get to the root cause, rewire and reset the nervous system and then cultivate the habits and practices that her clients truly desire. At age sixteen, a tragedy in her family catapulted Roshni and her siblings into a desire to help and serve others through health and medicine. Roshni was fascinated by the path of nutrition as it allowed her to combine a deep love for food with preventative health. Experiencing grief at an early age led her into a journey of understanding herself at a deeper level and so she has always felt drawn to traditional and holistic approaches to health. Roshni's mission is to help others using nutrition, somatic therapy techniques, mindfulness and embodiment tools to overcome health and life challenges, experience more joy, purpose and to live more creatively in the world.

Dukkah. A perfect Christmas gift and ingredient for an overnight nature mission.

Roshni Mistry

Here is a wonderfully EASY, delicious recipe for Dukkah. It just pops with festivity because of the vibrant flower petals.

I think a big batch of this will have you covered for some yummy edible Christmas gifts and will look so lovely in a pretty glass jar. If you are planning some exciting adventures in nature, this Dukkah is a lightweight way to sprinkle some delicious, beauty onto your camping or DOC hut breakfast or dinner too. This dukkah is also excellent with boiled eggs and Avo with toast for breakfast.

This recipe has a variety of nuts, I added some brazil nuts as they are rich in selenium (a mineral that is deficient in New Zealand soils – eat two a day to get your recommended daily intake). If you feel some of your nuts are particularly crunchy, then I recommend you don’t have to roast them all so that you can retain the beautiful omega 3 fatty acids.

Ingredients

⅓ cup walnuts
⅓ cup pistachios
1/2 cup hazelnuts
6 brazil nuts
⅓ cup hulled sesame seeds
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1 Tbsp fennel seeds
2 tsp flakey Sea Salt
1 tsp black pepper or freshly ground pepper
1-3 tspn flower petals – all edible flowers are lovely: Rose, Calendula, Viola, Pineapple Sage and any other lovely edible flowers you can find in your garden.

‍

Instructions

Mix these all together, inhale the stunning aromas and enjoy!

Preheat the oven to 175 degrees Celsius. Place the pistachios on one baking tray. Place Hazelnuts on another baking tray and roast for about 5minutes until fragrant. Cool. Chop the nuts. Chop and dry the flower petals, they will dry quickly, just sprinkle them on a surface, e.g: a baking tray to dry.

Dry toast the sesame seeds on their own 2-3 min.

Dry toast the coriander, fennel and cumin seeds together in a skillet for about 2-3 minutes until fragrant. Cool. Partially grind the spices to a nice, coarse texture.

Combine everything in a bowl and keep in an airtight jar for a month if you can keep it that long.

‍

Enjoy xxx

Roshni Mistry

Roshni Mistry is a Nutritionist and Somatic Practitioner. She educates, inspires and empowers the people she works with using Nutrition and Mindful Somatic Release Techniques as a roadmap for vibrant, thriving health and balance. She's also a foodie! Born in Lancashire, England to a Kenyan Indian father and Indian mother, at the age of four she moved with her family to Waiuku, rural Tamaki Makaurau where her parents started a supermarket and bakery in an old dressmaking factory. Growing up amongst such a diverse spectrum of food and people, she got to visit market gardens, organic and biodynamic farms and bid on fresh produce at the Turners and Growers Fresh Produce auctions. Her siblings and her worked alongside their dad baking pastries, breads and beautiful organic Sourdoughs in the bakery as well as stacking shelves with instant and packaged foods as well. These foods don’t nourish us but typify the majority of the foods readily available. Living with her Grandma also immersed Roshni in deliciousness from a very early age, Roshni spent a lot of time chopping, stirring, grinding Indian spice mixes and helping her Grandma cook the family meals. Cooking and sharing food is a massive part of her heritage, and her love for preserving the foods of her ancestors to keep their food traditions alive is a huge inspiration for me. Alongside practising as a nutritionist, Roshni uses mind-body based approach based in neuroscience, known as somatic release to provide a truly holistic and integrative mind-body connection. Combined with nutrition, she finds this to be a highly effective combination to get to the root cause, rewire and reset the nervous system and then cultivate the habits and practices that her clients truly desire. At age sixteen, a tragedy in her family catapulted Roshni and her siblings into a desire to help and serve others through health and medicine. Roshni was fascinated by the path of nutrition as it allowed her to combine a deep love for food with preventative health. Experiencing grief at an early age led her into a journey of understanding herself at a deeper level and so she has always felt drawn to traditional and holistic approaches to health. Roshni's mission is to help others using nutrition, somatic therapy techniques, mindfulness and embodiment tools to overcome health and life challenges, experience more joy, purpose and to live more creatively in the world.

Dukkah. A perfect Christmas gift and ingredient for an overnight nature mission.

Roshni Mistry

Episode: 

Here is a wonderfully EASY, delicious recipe for Dukkah. It just pops with festivity because of the vibrant flower petals.

I think a big batch of this will have you covered for some yummy edible Christmas gifts and will look so lovely in a pretty glass jar. If you are planning some exciting adventures in nature, this Dukkah is a lightweight way to sprinkle some delicious, beauty onto your camping or DOC hut breakfast or dinner too. This dukkah is also excellent with boiled eggs and Avo with toast for breakfast.

This recipe has a variety of nuts, I added some brazil nuts as they are rich in selenium (a mineral that is deficient in New Zealand soils – eat two a day to get your recommended daily intake). If you feel some of your nuts are particularly crunchy, then I recommend you don’t have to roast them all so that you can retain the beautiful omega 3 fatty acids.

Ingredients

⅓ cup walnuts
⅓ cup pistachios
1/2 cup hazelnuts
6 brazil nuts
⅓ cup hulled sesame seeds
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1 Tbsp fennel seeds
2 tsp flakey Sea Salt
1 tsp black pepper or freshly ground pepper
1-3 tspn flower petals – all edible flowers are lovely: Rose, Calendula, Viola, Pineapple Sage and any other lovely edible flowers you can find in your garden.

‍

Instructions

Mix these all together, inhale the stunning aromas and enjoy!

Preheat the oven to 175 degrees Celsius. Place the pistachios on one baking tray. Place Hazelnuts on another baking tray and roast for about 5minutes until fragrant. Cool. Chop the nuts. Chop and dry the flower petals, they will dry quickly, just sprinkle them on a surface, e.g: a baking tray to dry.

Dry toast the sesame seeds on their own 2-3 min.

Dry toast the coriander, fennel and cumin seeds together in a skillet for about 2-3 minutes until fragrant. Cool. Partially grind the spices to a nice, coarse texture.

Combine everything in a bowl and keep in an airtight jar for a month if you can keep it that long.

‍

Enjoy xxx

Dukkah. A perfect Christmas gift and ingredient for an overnight nature mission.

Roshni Mistry

Roshni Mistry

Roshni Mistry is a Nutritionist and Somatic Practitioner. She educates, inspires and empowers the people she works with using Nutrition and Mindful Somatic Release Techniques as a roadmap for vibrant, thriving health and balance. She's also a foodie! Born in Lancashire, England to a Kenyan Indian father and Indian mother, at the age of four she moved with her family to Waiuku, rural Tamaki Makaurau where her parents started a supermarket and bakery in an old dressmaking factory. Growing up amongst such a diverse spectrum of food and people, she got to visit market gardens, organic and biodynamic farms and bid on fresh produce at the Turners and Growers Fresh Produce auctions. Her siblings and her worked alongside their dad baking pastries, breads and beautiful organic Sourdoughs in the bakery as well as stacking shelves with instant and packaged foods as well. These foods don’t nourish us but typify the majority of the foods readily available. Living with her Grandma also immersed Roshni in deliciousness from a very early age, Roshni spent a lot of time chopping, stirring, grinding Indian spice mixes and helping her Grandma cook the family meals. Cooking and sharing food is a massive part of her heritage, and her love for preserving the foods of her ancestors to keep their food traditions alive is a huge inspiration for me. Alongside practising as a nutritionist, Roshni uses mind-body based approach based in neuroscience, known as somatic release to provide a truly holistic and integrative mind-body connection. Combined with nutrition, she finds this to be a highly effective combination to get to the root cause, rewire and reset the nervous system and then cultivate the habits and practices that her clients truly desire. At age sixteen, a tragedy in her family catapulted Roshni and her siblings into a desire to help and serve others through health and medicine. Roshni was fascinated by the path of nutrition as it allowed her to combine a deep love for food with preventative health. Experiencing grief at an early age led her into a journey of understanding herself at a deeper level and so she has always felt drawn to traditional and holistic approaches to health. Roshni's mission is to help others using nutrition, somatic therapy techniques, mindfulness and embodiment tools to overcome health and life challenges, experience more joy, purpose and to live more creatively in the world.

Curated artworks

Whakarongo

Why is poetry making such a huge come-back? I think it is because our souls need more than the shallow to absent meaning-making of mainstream media. Poems are a reminder of what we hold within us. I am honoured to feature this poem by Dr Art Nahill. How did I come to connect with Ant? It goes back to a conversation with a wonderful, wise wahine, Aphra Green. She suggested Dr Glenn Colquhoun as a potential speaker for a Goodlife event, to speak of his book, 'Holding the ACEs'. We did host that event, which you can read about elsewhere on this website. What a humbling reminder Glenn's talk was. You might even describe him as a bit of a, 'Gabor Mate of Aotearoa'. At his youth health clinic in Levin, he continuously, courageously, humbly, painfully - turns towards what so many of us want to - and have the privilege to - just turn away from. But, when we do, we all keep this world small, we perpetuate the disconnection that erodes our collective potential. He reminded us that, 'we need to stop growling each other. To stop pointing the finger of blame at other parts of the system, and turn our attention toward what we CAN do. We need to WITNESS. We can all make a difference if we choose. It opened something in the hearts of everyone there, we held space for something deeply vulnerable. It melted away performative public personas and we shared feelings, childhood stories, and felt the healing of being witnessed in those stories. Just coming together in a group, has a magical power unto itself. And we acknowledged ofcourse who was missing from that room. Which is something I'd like to address in 2026. Glenn shared with us that he was organising a 'hikoi for health' with his friend, fellow medical doctor and poet, Dr Art Nahill. And that is how I connected with Art and how his poetry came to be here.

5min

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